文档介绍：《邮轮实用英语》
Chapter 1 Lesson 1
Dinning Schedule
On Cruise Ship
anization
Captain
Deck
(Staff Captain)
Engine
(Chief Engineer)
Hotel
(Hotel Director / Purser)
Medical
(Chief Doctor)
Director of Services
Food Productions
(Executive chef)
Restaurant Operations
(Restaurant Manager)
Beverage Operations
(Bar Manager)
Shipboard Management
(Chief Housekeeper)
Assistant Director of services
anization
Food & Beverage Manager
Bar Manager
Restaurant Manager
Maître D'hôtel
Dinning Room Waiter / Waitress
Dinning Room Assistant Waiter / Waitress
Buffet Steward / Stewardess
Bar Steward / Stewardess
maître d’hôtel
French
"master of the hotel"
assigning passengers to tables
dividing the dining area
receiving and recording reservations for dining
dealing with any plaints.
Small restaurants --- “ head waiter” or host
Hotels or Cruise Ship --- is responsible for the overall dining experience including room service and buffet, and passenger satisfaction.
Food & Beverage Manager
Responsible for the management and supervision of the restaurants, bar, galley and related areas.
Responsibilities include food costing budgeting, training, maintaining a high standard of food quality, service, safe handling of food supplies etc.
Restaurant Manager
Responsible for the day to day operations and supervision of the restaurants including training, maintaining a high standard of food quality and service, cleanliness of the restaurant. 
Reports directly to the Food and Beverage Manager.
Maitre D’(maître d'hôtel)
Takes care of seating arrangements and service.
Responsible for waiters/waitresses, wine stewards and busboys.
Dining Room Waiter
Serving passengers, explaining the menu, making mendations, supervises assistant waiters assigned to their tables.
Dining Room Assistant Waiter
Assisting dining room waiters in the food and beverage service, service passengers as directed by the waiter.
Buffet Steward
Serving meals and beverage, cleans tables.
Strong poss