英语翻译摘要：当今随着中国改革开放的发展,中国国内经济发展突飞猛进.外国的文化也在中国得到很快的传播.而西餐作为外国文化

英语翻译
摘要：当今随着中国改革开放的发展,中国国内经济发展突飞猛进.外国的文化也在中国得到很快的传播.而西餐作为外国文化的代表,更是以快速的发展方式在国内盛行.面对众多酒店和西餐厅的建设,餐饮业间的内部竞争压力剧增.要想在众多酒店或餐厅中脱颖而出,就需要有良好的管理模式.具体讲来,餐厅的各个岗位职责更是举足轻重,每个岗位的细节都会影响到餐厅的顺利运营.为此特对自助西餐各岗位职责进行简论,说明其重要性.
关键词：西餐 自助 迎宾 区域 餐台 服务员
一、 前言
随着我国对外开放的不断发展,外国人到中国进行参观旅游的人日益增加,旅游业逐渐兴盛发达,酒店业也得到很快发展.俗话说：民以食为天,而西餐作为外国的饮食文化在中国正在日益兴盛,并且吸引着更多的外国游客,但要在众多的酒店中能够更好更快的向前发展,优质的服务是必不可少的.但好的服务则得益于高质量的管理,而好的管理正是各个岗位具体职责都要能得到很好的保障.所以我要研究的这个论题就是西餐各岗位的职责.那不妨让我把在实习期间所知道的自助西餐作为例,分析各个岗位的职责吧.
二、 迎宾台的管理
（一） 迎宾的重要性
迎宾作为前厅的重要岗位,关系到餐厅的重要性.当客人进入餐厅用餐时,第一眼看到的正是迎宾,一个餐厅服务质量的好坏,第一印象可以从迎宾员的接待开始体会到.它就犹如餐厅的脸面一样,第一时间就可以判断你是否合格.
（二） 迎宾的主要职责
1、 熟悉当天的接待计划,上班前应检查交接本.
开餐之前,迎宾应该要为当天的接待做好充分的准备.如：早班需要提前确认当天客房的入住和含早情况,对需要叫早或者送早的客人做好详细的登记.轮到中班时也应该仔细阅读交接本,完成早班留下的任务.其次,还需熟悉午餐和晚餐的预订情况（包括订餐客人的姓名、到达时间、座位和联系方式等）.
2、 迎送客人,接待订餐电话.
当客人来餐厅用餐时,迎宾第一时间就需要主动上前热情服务（打招呼,询问客人是否有预订以及姓名等）,为客人引座,将客人安顿好后再移交给区域服务员,由区域服务员完成剩下来的服务工作.迎宾站在迎宾台还需要接客房的送餐电话,送餐的房号、人数、菜品名称、所需时间、付费方式都要落实得很好,让客人感受得到服务的真诚.
三、 自助餐台的管理
（一） 自助餐台的布置
自助西厅餐中,自助餐台的设计相当重要.它关系到客人用餐心情的好坏,是决定餐厅品味与档次的标准,更是经营好坏的关键.自助餐台一般由几个大的区域组成：热菜区、冷菜区、海鲜档、日本档（寿司档）、烧烤档、面档、饮品区、粥档以及水果区.这些菜肴相互分割但又紧密联系,既要让客人感到分布得合理,又要让客人觉得菜肴的丰盛.这样会吸引更多客人前来用餐.
（二） 自助餐台的服务
自助餐台的服务相当重要,也是能否取悦客人的一个重要法宝.一般会安排两个以上的餐台服务员完成服务工作.具体说来,不菲人员的职责有：
1、 餐台卫生的整理.在开餐前后,不菲人员都要将餐台各个区域的卫生打扫干净.开餐期间也要随时注意餐盘和菜夹是否干净,若脏了要及时撤换.
2、 准备好充足的餐具.开餐前要将备餐柜中的餐夹,底碟备好,以便开餐时可以随时补给或更换.准备好后,将餐夹和碟子对照菜品一一对应摆好.
3、 开餐期间的服务工作.不菲员除了要做好餐台的卫生等工作外,还要主动为客人服务,热情介绍当天的菜品,帮助客人取菜并协助放到客人的座位上.
4、 做好收餐服务.在每次收餐前10分钟,不菲员都要及时提醒客人.若客人有任何需要,应该尽量满足,并且要帮助客人取需要的食物.等一切就绪后,将餐台的餐夹和脏碟全收回清洗室进行处理.

璋锋瓕缈昏瘧鐨凕br/>Abstract:With the current development of China's reform and opening up,China's domestic economic development by leaps and bounds.Foreign culture has been rapidly spread in China.The Western as a representative of a foreign culture,more rapid method of development is prevalent in the country.The face of the many hotels and restaurant building,food competition between the internal surge.To the many hotels or restaurants stand out,you need good management.Specifically,to the restaurant is of paramount importance in various job responsibilities,the details of each position will affect the restaurant is operating smoothly.For this particular position on the responsibilities of the various self-Western On,indicating its importance.
Key words:Western self-help welcome regional bar waiter bartender dining table
I.Foreword
With the continuous development of China's opening up,foreign to the people who travel to China to visit the growing prosperity of the tourism industry has gradually developed,the hotel industry has seen a rapid development.As the saying goes:Food is,and Western food as a foreign food culture in China is increasingly prosperous and attract more foreign tourists,but in many hotels can move forward better and faster,high-quality service is essential.But good service is due to quality management,and good management is the specific responsibilities of each position to be able to get good protection.So I want to study this subject is the Western all post duties.That might let me know during the internship as a case of self-Western analysis of various posts roles.
Second,management Welcome to Taiwan
(A) the importance of Welcome
Welcome as the lobby of the important positions related to the importance of the restaurant.When guests enter the restaurant,the first thing to see is welcome,good or bad quality of service of a restaurant,the first impression from the greeter at the reception began to understand.Face it like a restaurant,like the first time,you can determine eligibility.
(B) The main duties Welcome
1,familiar with the reception the day program,this transfer should be checked before work.
Before opening dinner,welcome reception for the day should be well prepared.Such as:Morning session in advance to confirm the day room with early check-in and the situation on the need to call back or send details as early as the guests do the registration.Turn shift the transfer time should read this,leave the task to complete the early morning.Secondly,the need familiar with the reservation for lunch and dinner (including ordering guest name,arrival time,seat and contact information,etc.).
2,shuttle guests,ordering phone reception.
When the guests to restaurant meals,welcome the first time took the initiative will need to warm service (hello,asked if the guests have a reservation and the name,etc.),Block lead for the guests will be transferred to the guests settled in the region after the waiter,by the Regional waiter service to complete the remaining work.Welcome Welcome Desk also need to accept standing room room telephone,room to room number,the number of dishes name,time,payment method must be implemented very well and guests felt the sincere service.
Third,the management of buffet
(A) of the buffet layout
Self-west of dinner,the buffet's design is very important.It relates to the guests feel good or bad,is to determine the restaurant taste and grade standards,it is the key to good and bad management.Buffet usually by a few large regions:the hot dishes area,cold dish area,seafood stalls,Japan file (sushi stalls),barbecue stalls,noodle,beverage area,porridge and fruit stalls area.These dishes separate but closely linked with each other,not only to make guests feel a reasonable distribution,but also let guests feel the sumptuous dishes.This will attract more visitors to come to dinner.
(B) of the buffet service
Buffet service is very important to please the guests can also be an important magic weapon.General will arrange for two or more complete dining table waiter service.Specifically,costly staff responsibilities are:
1 dining table collation of Health.In the opening side,the cheap staff dining table should be cleaned up in all areas of health.During the opening dinner plate and vegetables should be alert to the folder is clean and promptly replaced if dirty.
2,adequate utensils ready.Opening side to prepare buffet meals in the folder,the bottom plate ready to open when food supplies or replaced at any time.Ready,the meal and the dishes were dishes folders correspond gracefully.
3,open during the meal service.Money and staff in addition to good health,etc.dining table,but also take the initiative to serve our guests,introduced the day's dishes passion to help customers take food and to help put the guests in the seats.
4,good meal service received.Each received 10 minutes before meals,money and staff to be timely to remind the guests.If guests have any needs,they should try to meet and get to help customers in need of food.And all ready,the meal will be buffet folders and dirty dishes clean room for processing full recovery.