(于1993年3月1日起施行) 1限制进境物品 (1)无线电收发信机、通信保密机 (2)烟、酒 (3)濒危的和珍贵的动物、植物(均含标本)及其种子和繁殖的材料

Overbooking in Peak Seasons What is Overbooking Overbooking refers to the practice that hotels allow some more reservation to be made than the actual number of rooms Which can be available This is done so as to make up the possible loss caused by no-shows cancellations and ear departures

Confrontation of frontofficeoperation Problems: front desk is especially important However. front desk work is often tedious and stressful; the pay is traditionally low; and there is rarely any chance for advancement Result 1. difficult to find well-qualified people 2. low turnover, frequent guest complaints, errorsin the credit, and recurring problems of all kind

国际金钥匙 Les clefs d'or emb|em链接 What's Les clefs d'or [Concierge]-n janitor, the keeper of keys. Les clefs d'or pronounce as lay clay door], which is a noun came from old french means an international professional association that at is composed by golden key members who devote to service field

Rooms of Innovation创新客房 1.“heavenly bedroom天堂之床客房--Starwood 2. Sleep TightHilton睡得香客房- 3. Health-Fit- room健身客房---Hilton 4. Stress-Less- RoomHilton精神放松客房--- 5.hi- -tech hospitalityAccor高科技好客一一雅高 6. sleigh-bed- roomStarwood雪橇床房间-喜达屋 7. Evergreen RoomUS常青客房- Franchise System

当日可取;快洗服务;次日服务;快烫服务;24小时洗衣服务; same-day service (collected by 11: 00; returned on the same day) express service (collected all day and returned within 4 hours; with 50% extra- charge) Next day service (Collected after 11: 00, delivered before 19: 00 next day) Express pressing service (collected all day and returned within 1 hour) 24-hour laundry service

一、熟悉餐饮原料采购和库存管理的基本理论。 二、明确采购数量和质量、价格等方面的要求。 三、了解餐饮库存管理工作的特点与内容。 四、掌握物品贮存与管理的方法

The terms about food products---stores Dexecutive chef-----the chef who can make and carry out decisions; @ship's storekeeper-a person who is in charge of the storeroom onboard; ③ 3provider- -ship's supplier; stores lists-.... lists for recording ship's goods; fresh vegetables.---the plants for eating in good natural condition not long produced; 6store pallets--...---the large metal plates for lifting heavy goods; fresh fruit-...-a type of this object: fresh apples, oranges and grapes, etc

一、明确厨房与其他各部门间的关系 二、了解餐饮生产场所布局和环境要求 三、明确餐饮产品质量控制过程 四、掌握餐饮产品质量控制方法 五、掌握厨房食品卫生管理要求 六、学会预防和处理餐饮生产安全事故

一、明确餐饮销售管理的基本概念 二、掌握餐饮市场分析的原理和方法 三、掌握餐饮产品的定价策略 四、掌握餐饮产品促销的方法