《海上酒店基础知识》讲义2 (5The terms about food products---stores (executive chef--------the chef who can make and carry out decisions, 2ship's storekeeper---a person who is in charge of the storeroom onboard ③ provider -ship's supplier stores lists------------the lists for recording ship's goods Efresh vegetables-----the plants for eating in good natural condition not long produced ne large metal plates for lifting heavy ⑦ fresh fruit. a type of this object: fresh apples, oranges and grapes, etc 8porthole------------the small usu. circular window or opening in a ship for light or air Exercises a. Please explain the executive chef. b. Please explain the store pallets (6)About cleaning
《海上酒店基础知识》讲义 2 (5)The terms about food products---stores ①executive chef--------the chef who can make and carry out decisions; ②ship’s storekeeper---a person who is in charge of the storeroom onboard; ③provider---------------ship’s supplier; ④stores lists------------the lists for recording ship’s goods; ⑤fresh vegetables-----the plants for eating in good natural condition not long produced; ⑥store pallets----------the large metal plates for lifting heavy goods; ⑦fresh fruit------------a type of this object: fresh apples, oranges and grapes, etc. ⑧porthole--------------the small usu. circular window or opening in a ship for light or air. Exercises a. Please explain the executive chef. b. Please explain the store pallets. (6)About cleaning Section A
a. The terms about the wipe down of galley --------------galley utility here; ② protective hat the hat for protecting head and food hygiene; Protective overalls---loose trousers often fastened over the shoulders by means of straps and worn esp. by men workers over other clothes for protection @disposable apron-----the apron which is intended to be used once and then thrown away @cleaning sponge------the sponge used for cleaning Work bench-----------work counter @storage shelves-------the shelves used for storing something @clean garbage bin----clean dustbin (10porthole------------a small usu. circular window or opening in a ship for light or air b. The terms about the wipe down of galley Dcook---------------------a person who prepares and cooks food cook,'s jacket-------------cook's uniform 3cook's trousers------.,s uniform @cleaning cloth-------------the cloth used for cleaning Plastic food tray made of plastic used for holding food (refrigerator door seal----a part of refrigerator door for keeping a gas or liquid in or out; (cleaning solution---------a kind of chemical used for removing grease and dirt plastic food container---made of plastic and used for holding food; @ work bench--------------a long worktable (shelf support------------the shelf which bears the weight of something The terms about the galley plate house
a.The terms about the wipe down of galley ①steward----------------galley utility here; ②protective hat---------the hat for protecting head and food hygiene; ③protective overalls---loose trousers often fastened over the shoulders by means of straps and worn esp. by men workers over other clothes for protection; ④disposable apron-----the apron which is intended to be used once and then thrown away; ⑤cleaning sponge------the sponge used for cleaning; ⑥work bench-----------work counter; ⑦detergent--------------washing solution; ⑧storage shelves-------the shelves used for storing something; ⑨clean garbage bin----clean dustbin; ⑩porthole--------------a small usu.circular window or opening in a ship for light or air. b.The terms about the wipe down of galley ①cook------------------------a person who prepares and cooks food; ②cook’s jacket--------------cook’s uniform; ③cook’s trousers------------cook’s uniform; ④cleaning cloth-------------the cloth used for cleaning; ⑤plastic food tray----------made of plastic used for holding food; ⑥refrigerator door seal----a part of refrigerator door for keeping a gas or liquid in or out; ⑦cleaning solution---------a kind of chemical used for removing grease and dirt; ⑧plastic food container---made of plastic and used for holding food; ⑨work bench---------------a long worktable; ⑩shelf support--------------the shelf which bears the weight of something. Section B The terms about the galley plate house
-------the steward in the kitchen of a ship -r-----------a covering placed on top of the head protective overalls----------loose trousers often fastened over the shoulders by means of straps and worn esp by men workers over other clothes for protection @protective rubber gloves---made of rubber and used for protecting hand Spre-wash spray-------------a spray with a high pressure ⑥ plate a flat, usu. round dish with a slightly raised edge from which food is eaten or served ⑦ crockery racks- the shelves for putting plates and cups etc can crockery -clean cups, plates, pots etc, esp. made from baked earth; @ automatic dishwasher------a kind of machine which can wash dishes automatically (Detergent dispenser-------a container from which detergent can be obtained by pushing or by pressing a handle Section c The terms about the three buckets wash system WASH RINSE IZE Wash bucket-----------the bucket used for removing grease and dirt; @rinse bucket-----------the bucket used for washing in clean water so as to take away soap, dirt sanitize bucket ---------the bucket used for reducing microorganisms to a safe level Awash bench-------------a long worktable used for washing
①galley utility-----------------the steward in the kitchen of a ship; ②hat-----------------------------a covering placed on top of the head; ③protective overalls----------loose trousers often fastened over the shoulders by means of straps and worn esp.by men workers over other clothes for protection; ④protective rubber gloves---made of rubber and used for protecting hand; ⑤pre-wash spray--------------a spray with a high pressure; ⑥plate--------------------------a flat, usu. round dish with a slightly raised edge from which food is eaten or served; ⑦crockery racks--------------the shelves for putting plates and cups etc; ⑧clean crockery--------------clean cups, plates, pots etc., esp. made from baked earth; ⑨automatic dishwasher------a kind of machine which can wash dishes automatically; ⑩detergent dispenser-------a container from which detergent can be obtained by pushing or by pressing a handle. Section C The terms about the three buckets wash system: ①wash bucket------------the bucket used for removing grease and dirt; ②rinse bucket----------- the bucket used for washing in clean water so as to take away soap, dirt etc. ③sanitize bucket---------the bucket used for reducing microorganisms to a safe level; ④wash bench-------------a long worktable used for washing;
tiled deck the deck covered with tiles Waste food disposal---the treatment of waste food Crei, The above names relate to the proper way of cleaning a cruise ship's galleys, restaurants, Section d The terms about the three sinks or pots wash system ① steward- alley utility @washing sink-----------a large basin for washing ③ rinse sink a large basin for rinsing a large basin for sanitizing @detergent dispenser---a container from which detergent can be obtained by pushing or by ⑥ storage shelf- --used for storing dirty utensils for food cooking The above names relate to the proper way of cleaning pots and pans in a cruise ship's galley Exercises a. What's protective overalls? b. What's cleaning sponge? c. What's sanitizing solution? d What's pre-wash spray? e. What's crockery? f. What's scupper? g. What's gastronome tray?
⑤tiled deck---------------the deck covered with tiles; ⑥scupper-----------------drain; ⑦waste food disposal---the treatment of waste food; The above names relate to the proper way of cleaning a cruise ship’s galleys, restaurants, crew mess room. Section D The terms about the three sinks or pots wash system: ①steward-----------------galley utility; ②washing sink-----------a large basin for washing; ③rinse sink---------------a large basin for rinsing; ④sanitizing sink---------a large basin for sanitizing; ⑤detergent dispenser---a container from which detergent can be obtained by pushing or by pressing a handle; ⑥storage shelf-----------used for storing dirty utensils; ⑦gastronome tray-------a kind of container used for food cooking; The above names relate to the proper way of cleaning pots and pans in a cruise ship’s galley and mess. Exercises a. What’s protective overalls? b. What’s cleaning sponge? c. What’s sanitizing solution? d. What’s pre-wash spray? e. What’s crockery? f. What’s scupper? g. What’s gastronome tray?
Subject: 2. Onboard Organization And Structure-Departments ime of teaching: 8 periods Aims of teaching: (1) Make students to understand the general organization (2) Make students to understand the structure of senior officers (3)Make students to understand the structure of hotel officers (4)Make students to understand the structure of f& b department (5) Make students to understand the structure of administration department (6)Make students to understand the structure of housekeeping department; (7) Make students to understand the structure of entertainment departme (8 )Make students to understand the lines of authority onboard (9)Make students to understand the the identification stripes of officers onb Focal points: (1)The structure of hotel officers (2)The structure of F&b department ()The structure of administration department (4)The structure of housekeeping department Methods of teaching:(1) Bilingual teaching (2)Combine my practical work experiences on the cruise ships, apply a large number of cases to explain (3)Apply some forms to help students to understand Process of teaching: (1) Give a few questions to review the last lessons (2) Read the new words expressions ()Explain the text (give some practical examples to help students understand) (l)Onboard organization The cruise ship structure is broken down into a number of different departments, these departments generally fall into the following categories a. Deck Department---Responsible for all safety, navigation and "driving the ship b. Engine Department---Responsible for the ship's engines, water supplies and maintenance c. Communication Department--Responsible for all ship's telecommunications, satellite and dio links
Subject: 2. Onboard Organization And Structure－Departments Time of teaching: 8 periods Aims of teaching: (1) Make students to understand the general organization; (2) Make students to understand the structure of senior officers; (3) Make students to understand the structure of hotel officers; (4) Make students to understand the structure of F& B department; (5) Make students to understand the structure of administration department; (6) Make students to understand the structure of housekeeping department; (7) Make students to understand the structure of entertainment department; (8) Make students to understand the lines of authority onboard; (9) Make students to understand the the identification stripes of officers onboard. Focal points: (1) The structure of hotel officers; (2) The structure of F & B department; (3) The structure of administration department; (4) The structure of housekeeping department. Methods of teaching: (1) Bilingual teaching; (2) Combine my practical work experiences on the cruise ships, apply a large number of cases to explain; (3) Apply some forms to help students to understand. Process of teaching: (1) Give a few questions to review the last lessons. (2) Read the new words & expressions. (3) Explain the text (give some practical examples to help students understand). (1)Onboard organization The cruise ship structure is broken down into a number of different departments, these departments generally fall into the following categories: a. Deck Department---Responsible for all safety, navigation and “driving” the ship; b. Engine Department---Responsible for the ship’s engines, water supplies and maintenance; c. Communication Department---Responsible for all ship’s telecommunications, satellite and radio links;