全国职业院校技能大赛高职组中餐主题宴会设计.docx

1、全国职业院校技能大赛高职组中餐主题宴会设计2016年全国职业院校技能大赛高职组中餐主题宴会设计赛项重庆选拔赛规则一、比赛内容比赛内容以中餐主题宴会设计为主线，包括台面创意设计、菜单设计、仪容仪表展示、中餐宴会摆台、餐巾折花、席间服务、英语口语等环节。具体内容如下：（一）现场操作测试：包括仪容仪表展示、中餐宴会摆台（1米8的台面，摆放6人台）、席间服务等。主要考核选手操作的熟练性、规范性、美观性与实用性；考核选手对中餐饮食文化的理解等。（二）现场互评：参赛选手需通过抽签对同组比赛的另外一位选手的参赛作品进行专业分析，阐述其主题特色、菜单设计的优点与不足，进行中餐宴会主题创意全面剖析。该环节考察选

2、手对专业知识的掌握以及其创新能力、应变能力等。（三）英语水平测试：主要考察选手的英语口语表达能力及专业英语水平。每位选手需回答五道题，其中中译英、英译中各两道，情景对话一道。二、比赛规则（一）英语水平测试采用选手抽签，考官与选手问答的形式。（二）现场操作测试每组8名选手，按组别依次进行比赛，内容包括仪容仪表展示、现场操作（摆台和席间服务）、现场互评。15分钟摆台比赛（包括仪容仪表展示） 15分钟裁判员评判 15分钟席间服务比赛 选手根据抽签结果准备互评，3分钟互评环节。（三）参赛选手按照参赛时段进入比赛场地进行赛前准备，根据裁判指令开始比赛，在规定时间内完成主题设计摆台和席间服务的比赛项目。比

3、赛时间到则停止操作，提前完成不加分。（四）现场互评在现场操作部分操作结束后进行，参赛选手评价作品由现场抽签决定，准备时间15分钟，陈述时间3分钟。三、评分方法：比赛总成绩满分100分，其中现场操作测试60%（仪容仪表5%、主题20%、摆台20%、席间服务15%）、现场互评15%，英语水平测试25%。具体评分方法如下：（一）现场操作测试裁判员负责比赛过程中仪表仪容及操作规范检查，按照仪表仪容标准、中餐宴会摆台标准进行测量并共同打分。裁判员还负责摆台结束后的席间服务的评判及现场互评环节的评判。（二）英语水平测试裁判由三人组成，得分计算方法为：直接算出每位选手的平均分，小数点后保留两位。（三）比赛设

4、立个人奖。竞赛名次按照得分高低排序。当总分相同时，按照现场得分、英语成绩得分排序。评分细则：见附件2。附件1：2016年全国职业院校技能大赛高职组中餐主题宴会设计赛项重庆市选拔赛英语题库题型一 中译英1. 我想在贵餐厅为我们公司预订两个宴会。(Id like to book two banquets in your restaurant for our company.)2.您的宴会打算定在什么时候? (When would you like to hold your banquet?)3.您需要多少张餐台？ (How many tables would you like?)4.您对宴会菜单有

5、什么特殊要求？( Do you have any special demands for the banquet menu?)5. 请问是在谁的名下做的预订？(In whose name was the reservation made?)6. 我们晚餐开餐时间是下午5点到晚上10点。（The time for dinner is from 5p.m. until 10p.m.）7. 对不起，我们餐厅14日的餐位已经订满了。（I am sorry, sir. Our restaurant is fully booked on 14th.）8. 您打算人均用餐标准是多少？（How much wo

6、uld you like to pay for each person?）9. 有人均100元、150元和180元的标准，您想要订哪一种？（There are levels of 100 yuan, 150 yuan, 180 yuan per head. Which would you prefer?）10. 三百人用餐的最低收费是15000元，不含酒水饮料。（The minimum charge for a 300-people-dinner party is 15,000yuan, excluding drinks.）11. 您的餐桌已经准备好了，这边请。（Your table is r

7、eady, this way, please.）12. 现在可以上菜了吗？（May I serve the dishes now?）13. 希望您用餐愉快。（Please enjoy your meal.）14. 这道菜很烫，请小心。(The dish is very hot. Please be careful. )15. 您的这瓶葡萄酒已经添完了。请问是否需要再加一瓶？(Your bottle of wine is finished. Would you like one more bottle? )16. 您需要把菜分一下吗？(Excuse me, sir / madam. May I

8、separate the dish for you?)17. 您要不要来点烈性酒呢？要是喜欢酒精度低的话，我们这还有米酒。（ Do you care for something a little stronger? If you prefer something milder, there is some rice liquor available here.）18. 先生，您对我们的餐品还满意？（Are you satisfied with the meal, sir?）19. 祝您有个好胃口，先生。（Have a good appetite, sir. ）20. 菜已经上齐了，接下来还有甜

9、点。（This is the complete course. There is dessert to follow.） 题型二 英译中 1. How many people was it for? (有多少位客人用餐？)2. At the dinner banquet Chinese food will be served and the minimum charge of RMB120 Yuan per head is required. (您的晚宴将是中餐宴会，最低消费每位120元。)3. What drinks are you going to have for the banquet

10、? (宴会需要什么酒水？)4. We dont have any vacant tables by the windows. (目前靠窗的位子都已经订出去了。)5. Let me just confirm your reservation. （让我来确认一下您的预订。）6. Id like to cancel my reservation for Saturday night. （我想要取消周六晚上的订位。）7. Id like a private room for 15 people at eight thirty tomorrow evening. (明晚我要订一个15人的包厢，时间是明晚

11、八点半。)8. We can only hold your private room till 7:30 p.m., because after that time it is the peak season. (您的预订我们只能为您保留到晚上7点30分，因为那段时间是高峰期。)9. Is there anything I can do for you?（ 还有什么需要我帮你的吗？）10. We look forward to seeing you. （我们恭候您的光临。）11. Could you give me some more napkins? (请多给我几张纸巾。)12. Do yo

12、u have vegetarian dishes? (餐厅是否有供应素食餐？)13. Here are our cold dishes, sir. (先生，这是我们的凉菜。)14. You might have a taste of Shaoxing liquor. （您不妨尝尝绍兴黄酒。）15. We have fresh orange juice, apple juice and watermelon juice. (我们的鲜榨果汁有橙汁、苹果汁和西瓜汁。)16. Can I bring any wine or liquor by myself? (我可以自带酒水吗？)17. Could

13、you bring me a pair of chopsticks, please? (请给我拿双筷子好吗？)18. This dish is called “Mapo Tofu”. Enjoy it, please. (这道菜叫麻婆豆腐，请慢用。)19. After serving the last dish, you should tell the guests: “ This is the complete course.” (当上最后一道菜时，你需要告诉客人“您好，菜已上齐。”)20. Please hold the food; we still have one friend com

14、ing. (请稍后上菜，我们还有一个朋友没到。)题型三 情景对话1. When a guest walks into the Banquet Department and wants to reserve a farewell banquet for his boss. What kind of information will you get from the guest? Answer: I need to get the time of the banquet, the number of people, the budget for each table, and so on. If

15、possible, Id like to reserve a banquet room for the guest. Finally, I will keep the guests name and phone number. According to regulations, wed ask the guest to pay a sum of money as deposit as is required by the regulations.2. Is the preparation work for a banquet important? Can you explain it with

16、 your own experience?Answer: Yes. It is very important to make a full preparation for a banquet. There is a saying “a good beginning is half done”. To prepare for a banquet, the staff should make sure of the food requirement, decorations, service requirement and set the table for the banquet. Thats

17、a tough job. But banquet staff cannot provide good table service without those preparations.3. What would you say to someone who walks into your restaurant for a meal ? And what procedure would you follow? Answer: Firstly, I will greet the guest by saying “Good morning sir/madam, welcome to our rest

18、aurant.” And then ask the guest if he / she has a reservation by saying “Have you got any reservation?”. If the guest has reserved a table, I will ask for his name and check the booking details for the guest. After that Ill show him / her the way to the table. If the guest doesnt have any reservatio

19、n， I will ask about the number of people, and his or her seat preference, and then arrange a table for the guest by saying “How many people are there in your party?” and “Will this table do, sir/madam?”4. If a foreign guest comes to ask for suggestions about Chinese food, and he/she would like somet

20、hing hot and spicy, what kind of dish would you recommend? Answer: There are four major Chinese cuisines, or say, four styles. Each cuisine is distinctive and has its own style and flavor. As the guest prefers something hot and spicy, Id recommend Sichuan dishes which are hot and spicy and taste dif

21、ferent. Mapo Tofu and Yu-Shiang Shredded Pork are worth trying.5. Which step in the table service is most important in your opinion? Why?Answer: I think waiting at the table, meeting all the needs of the diners is the most challenging. Firstly, the waiter/waitress should be very alert to the request

22、s of the guests. Secondly, waiters and waitresses should be familiar with the dishes and environment of the restaurant. Thirdly, they should also be good at communicating with the guests as well as with the kitchen staff. 6. Whats the major difference between liquor and wine?Answer: Liquor is an alc

23、oholic beverage made by distillation rather than by fermentation. But wine is the beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume.7. How many different kinds of services do you know for a banquet, and what are they? E

24、xplain one of them in detail. Answer: Generally speaking, there are four different kinds of services for a banquet. They are sit-down service, buffet service, station service and passed-tray service. In sit-down service, the guests receive their food at their seats. Typically, waiters/waitresses off

25、er a choice of entrees, and ask them to make selections ahead of time.8. Do you think the service of Chinese banquet is much simpler than that of a western one? Why ?Answer: No, I dont think the service of Chinese banquet is simpler. The Chinese are used to taking dinning as part of their culture, a

26、nd while serving a Chinese banquet, we have to follow certain procedures. Although the working procedures of Chinese banquets are quite the same as those of Western ones, working staff should also pay attention to the Chinese dining etiquettes and provide proper services. Sometimes, the job is reall

27、y tough. For example, when receiving a wedding banquet, we have to serve hundreds of guests at the same time. It really is not an easy job.9. Please say something about the primary duties of the Banquet Department. Answer: Banquet Department is primarily responsible for making the reservation, seati

28、ng the guests, serving at dinner and settling the payment. It may include the consultation of requirements of the banquet with guests, layout of the tables, cutlery, glasses and table linen with table decorations, and providing formal table service is another part. Staff should serve quickly and ele

29、gantly. Finally, when the banquet is finished, we should help guests to settle the payment.10. What is more important for banquet service, skills or attitude? State your reasons. Answer: Both of them are important. One cannot do a job without professional skills; on the other hand, the guest wont be

30、 satisfied if you treat him/her badly. Sometimes, I think, good attitude can make up the lack of skills, as I believe, if we show consideration and concerns, the guest may be moved. The most satisfactory one is that we can serve our guest professionally with good attitude.附件2：2016年全国职业院校技能大赛高职组中餐主题宴

31、会设计赛项重庆市选拔赛评分细则为保证2016年全国职业院校技能大赛中餐主题宴会设计赛项重庆市选拔赛的顺利进行，本着“公正、公开、公平”的竞赛原则，特制订本细则。一、评分方式比赛总成绩满分100分，比赛总成绩满分100分，其中现场操作测试60%（仪容仪表5%、主题20%、摆台20%、席间服务15%）、现场互评15%，外语水平测试25%。二、竞赛规则及评分标准（一）现场操作测试现场操作测试包括仪容仪表展示、中餐宴会摆台和席间服务。主要考察选手操作的熟练性、规范性、美观性、实用性以及选手对中餐饮食文化的理解和对成本控制等酒店管理专业知识的掌握。该项占总分值60%。1.仪容仪表展示：主要考察选手的仪容仪表是否符合旅游行业的基本要求及岗位要求，占总分值5%。仪容仪表评分标准项 目细节要求分值扣分得分头发（1.5）男士1、后不及领0.52、侧不盖耳0.53、干净、整齐，着色自然，发型美观大方0.5女士1、后不过肩0.52、前不盖眼0.53、干净、整齐，着色自然，发型美观大方0.5面部（0.5分）男士：不留胡及长鬓角0.5女士：淡妆0.5手及指甲（0.5分）1、干净0.22、指甲修剪整齐0.23、不涂有色指甲油0.1服装（1分）1、符合主题要求，整齐干净0.52、无破损、无丟扣0.253、熨烫挺括0.25鞋（0.25分）1、符合岗位或主题要求的鞋子（黑颜色皮鞋）；干净，擦拭光