酒店相关知识翻译.pdfVIP

Reading Material of FB 《饭店餐饮管理》阅读材料 要求：阅读以下三篇阅读材料，用中文把文章大意进行总结归纳。下周四课上抽查。 阅读材料1， Complexity of Food and Beverage Operations （餐饮经营的复杂性） 1．Size and Ownership Hotels and restaurants vary considerably in size and with regard to their ownership ．Both in the UK and throughout Europe there is a high proportion of small, family-owned establishments-hotels with 10-20 rooms and restaurants and cafes with a seating capacity of 20-40 ．Many of these are small simply because they are older properties, built before World War II, where there were relatively few tourists and little business travel ．Such small food and beverage operations are in many respects different from the more recently built establishments ．In recent years we have witnessed the appearance of the so-called mega-hotel, with at least a thousand rooms ． Readers should note that size does not necessarily detract from quality or efficiency ．Whilst the large establishment benefits from the economies of scale，it is the small establishment that is well placed to provide a high standard of personal service．Indeed, guests frequenting some of the large hotels often feel that whilst the standard of food is very acceptable and food and beverage service competent and professional，they are simply ‗guests‘ ，not personally known to the hotel staff．This not uncommonly high degree of impersonal service is an inevitable consequence of large size ，and has to be compensated for by high gastronomic standards ，friendly and competent service ，and a high degree of comfort ． One of the important advantages enjoyed by the large unit is the ability to employ specialists ．Thus a 400-bed-roomed hotel will be able to employ a top-class executive chef, a highly experienced food and beverage manager，a fully qualified accountant and a marketing director．In addition to these top-level specialists，there are advantages available at a lower lev