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PPT coursewareforrestaurant Englishspeaking•Common expressionsinaccommodations目•Restaurant DialogueExercise•Restaurant CultureandEtiquetteCONTENCT•Common vocabularyand录phrases usedin restaurants•Practical exercisesandsimulated dialogues01Common expressionsin accommodationsWelcomeand GreetingsWelcometo ourrestaurant.:This expressionis used to meetcustomersas theyenter the restaurant It is important tosound friendlyand welcomingHowmany peopleare inyour partyAsk thisquestion todeterminehow manytables orseats areneeded for thegroupOrder serviceWhatwould you like todrinkThis question is used to take the customersdrink order It is important tooffera varietyof benefitsand ensure that the customer issatisfied withtheir choiceWhatwould youlike toorder fromthe menuThisquestion is usedtotake the customers mealorderItis importanttodescribe themenu itemsclearly andanswer anyquestions the customer mayhaveabout thedishesPayment andcheckoutHow wouldyouliketo payfor yourmeal Thisquestionis usedtotakethe customerspayment methodItis importanttoaccept variousforms ofpayment andensure that thetransaction issmooth andeffectiveHere isyour receiptThank youfor diningwith us.:This expressionis usedto confirmthepayment andbid farewell to the customer at the endof themeal Itis importantto soundpoliticaland advisoryThankyou andGoodbyeThank youfor comingto ourrestaurant.This expressionisusedto bidfarewellto thecustomeratthe endof theirvisit Itisimportantto soundfriendly andadvisoryWehope tosee youagain soon.This expressionisusedto expresshope that the customerwillreturn tothe restaurantin thefuture Itisimportanttosound singleand friendly02Restaurant DialogueExerciseBooking seatsBookingseats SeatingArrangementsThe customercalls therestaurant toreserve aWhen thecustomer comesattherestaurant,thetable The waiters answeredthe phoneand tookmaître dgreets themand showsthem totheirthe customersname,contact information,the tableThe maître dmay also ask ifthe customernumberof peoplein theirparty,and thedesired preferencesa specifictable orhas anyseatingdate andtime oftheir reservationThe waitersrequests Themaître dguarantees thattheconfirm thereservation and information ofthecustomer is seatedcomfortably andis presentedcustomerof anycancellation orno showpolicies withthe menuSpecialRequirementsSpecial DietsServices forSpecial NeedsIf a customerhas anydietary restrictionsor Ifa customerhas anyspecial needs,such asspecialdietary requirements,such asvegan,wheelhair accessor assistancefor thevisuallyvegan,glucose free,or foodallowances,they paid,they shouldinform therestaurant staffshouldinform thewaiters during the bookingduringthebooking processor whenthey areprocessor whenthey driveattherestaurant Thealready aliveThe restaurantwill thenmakewaiter willthen ensurethatthechef preparesnecessary arrangementsto ensurethat thesuitableoptions and can accommodatethecustomeris comfortableandcanenjoy their mealcustomers needsComplaintsand HandlingComplaintsHandling DiffluentCustomersIfa customerhas acomplaint abouttheirmeal,Ifacustomerisdiffuse todeal withor benefitsservice,ortherestaurant itself,they shouldirregularly,the manageror ownerof theapproacha waiteror managerand politelyvoice restaurantshould interveneand handlethetheir concernsThewaiteror managerwill listento situationThey willensurethatthecustomeristhe customerscomplaint,apologize,and takeinterested ofother dinersand staffmembers andappropriateaction tocorrect thesituation Thistake appropriateaction ifnecessary,soasaskingmay involveoffering adiscount,replacing thethecustomerto leavemeal,or compilingthe entirebillRecommended Dishes•Recommended Specials:The waiterswill recommendthe specialtiesofthe dayor anyseasonal dishes that arepopular andin highdemandThey willdescribe eachspecial indetail,including itsingredients,preparation method,and anyunique flagsor characteristicsThewaiters willalso recommendpairs of dishes withcovers toenhancethe overalldining experience•House Specialties:The waiterswill highlightthe restaurantshouse specialties,which areunique dislikesthat aresignaturetotherestaurant Thesemay includetraditional recipes,chefs owncreations,or regionalfavorites Thewaiterswill entirecustomers totry thesespecialties bydescribing theirunique flagsand anyinteresting storiesbehindthem03Restaurant Cultureand EtiquetteTableEtiquetteBasic rulesof tablesetting01explain thecorrect placementofdishes,cups,and cutlery,aswell asthe differencesbetween formalandinformationsettingsTable men02teach appropriatebehaviors such as seatingarrangements,introductions,and theorder ofeatingExamining thewaiters03emphasize theimportance ofbeing politicaland relevanttowaiters,including tippingetiquetteLiquor cultureTypesof alcoholintroducedifferent typesof alcohol,includingbeer,wine,and liquor,and theircorrespondingglasses andserving culturesDrinkingetiquetteteach appropriatedrinking behaviors,such asmakingtoasts,refining glasses,and offeringdrinksLiquorpairingexplain how to matchdifferent typesof alcoholwithfood toenhance theoverall diningexperienceFestivalspecialty dishesTraditionaldishesintroduce traditionaldishesthatare typicallypreserved duringdifferent festivals,including theirorigin,ingredients,and cookingmethodsInnovative dishesshowcasemodern interpretationsof traditionaldishes,emphasizing theiruniqueflavors andpresentation stylesDishcustomizationteach guestshow tocustomize theirorders basedon theirpreferences anddietaryrestrictions04Common vocabularyand phrasesused inrestaurantsCommoningredients01020304Meat SeafoodVegetables Dessertbeef,pork,lamb,chicken,fish,shrimp,lobster,crab,Tomato,Ionion,Potato,chocolate,cake,pie,iceduck,etc traps,etc Carrot,Mushroom,etc cream,etcCooking methods01020304Grilled SteamedPan friedBoiledfood cookedon ahot grillfood cookedin steamfood cookedin ahot panfood cookedin boilingwithoil orbutter waterAlcoholand BeveragesWineCocktailsredwine,white wine,Martini,Manhattan,ginsparking winetonicBeer Softdrinkslager,ale,IPACoke,Pepsi,Lemonade05Practical exercisesand simulateddialoguesSimulate orderingprocessSimulate orderingprocessDisplay themenu oftherestaurantthrough aPPT,allowing learnersto simulatethe orderingprocess andbecomefamiliar withthe expressions and commonlyused vocabularyin Englishordering.Interactive practiceLearnerscan interactwith simulated restaurant waiters,practice communicationskills whenordering,andimprove their oral expressionskills.Correcting pronunciation and grammarerrorsDuring thesimulated orderingprocess,PPT can provide correctpronunciationandgrammardemonstrations,helping learnerscorrect errorsand improveoral accuracy.Dealing withunexpected situationsSimulateunexpected situations01Use PPTto simulatepossible unexpected situationsin restaurants,such ascustomer complaints,foodallergies,etc.Provide copingstrategies02Learners needto learnhowtohandle theseunexpectedsituations properlyin English,and PPTscanprovide relevantexpressionsandhandling skills.Cultivate adaptability03By simulatingunexpectedsituations,cultivatelearners adaptabilityand problem-solving abilities,and improvetheir abilityto copewith unexpectedsituationsin actualrestaurant work.Improve oralskillsProvide opportunities for oral practicePPT canprovide richopportunitiesfororalpractice,allowing learnerstorepeatedly practiceEnglish expressionin asimulatedrestaurantenvironment.Diversified practice formsPPTs canadopt diversepracticeforms,suchasrole-playing,group discussions,etc.,to stimulatelearners interestand enthusiasmin learning.Timely feedbackand correctionPPTcanprovidetimely feedbackand correction,helping learnersdiscover andcorrectproblems inoral communication,and improvetheiroralproficiency.THANK YOU感谢聆听。