旅游英语修月祯hotel-managementfood-and-beverage.ppt

Unit  4 Hotel Managementfood and beverage
Text B
New Words & Expressions
diet n.
conscious adj.
cholesterol n.
give way to
whole-grain
muffin n.
low-fat adj.
oatmeal n
low-calorie adj.
dressings n.
entrée n.
recipe n.
refreshment n.
decaffeinated adj.
buffet n.
utilize v.
饮食
有意识的
胆固醇
放弃，让步
全麦
松糕
低脂的
燕麦片
低热量的
调味汁
主菜
菜谱
茶点
无咖啡因的
自助餐
使用
Food and Beverage Management
Hotel F&B management should reflect guests desire for a more healthful diet. People are increasingly conscious that the food they eat and the way it is prepared have an impact on(1) their overall health. Hotels have responded by offering lighter, low-cholesterol item(2). Alternative menus for people with dietary or religious restrictions are now available to different guests.
The biggest change in eating habits has occurred at breakfast. Eggs, potatoes, bacon, and sausage have given way to(3) a variety of lighter, healthier offerings such as whole-grain muffins and rolls, fresh fruits, and low-fat dairy products. Hot oatmeal, cooked wheat cereal, and shredded wheat are very popular alternatives to the traditional food. Lunches and dinners have also become less formal. Diet-conscious guests appreciate extensive salad bars(4) featuring fresh vegetables and low-calorie dressings. Poultry, fish, veal, and lean pork entrée, grilled rather than fried, are popular with fitness-conscious guests. Heavy meals promote sleepiness.
Today, new technology is being used to assist planners in making their decisions — and to improve the quality and variety of food and beverage offered to guests. Sheraton Hotels Chain(5) use kitchen software to provide color pictures of the 365 dishes offered in its menu, along with the recipes and a breakdown of the nutritional content(6) of each entrée.
Refreshment breaks no longer require doughnuts, Danish, and other sugary bakery items. Health-conscious guests know that sweet food provides few nutrients. Instead, they prefer fruit ju