1、2016年全國職業院校技能大賽高職組中餐主題宴會設計 賽項重慶選拔賽規則一、比賽內容比賽內容以中餐主題宴會設計為主線，包括臺面創意設計、 菜單設計、儀容儀表展示、中餐宴會擺臺、餐巾折花、席間服務、 英語口語等環節。具體內容如下：（一）現場操作測試：包括儀容儀表展示、中餐宴會擺臺（1 米8的臺面，擺放6人臺）、席間服務等。主要考核選手操作的 熟練性、規范性、美觀性與實用性；考核選手對中餐飲食文化的 理解等。（二）現場互評：參賽選手需通過抽簽對同組比賽的另外一 位選手的參賽作品進行專業分析， 闡述其主題特色、菜單設計的 優點與不足，進行中餐宴會主題創意全面剖析。該環節考察選手對專業知識的掌握以及其

2、創新能力、應變能力等。（三）英語水平測試：主要考察選手的英語口語表達能力及 專業英語水平。每位選手需回答五道題，其中中譯英、英譯中各 兩道，情景對話一道。二、比賽規則（一）英語水平測試采用選手抽簽，考官與選手問答的形式。（二）現場操作測試每組 8名選手，按組別依次進行比賽， 內容包括儀容儀表展示、現場操作（擺臺和席間服務）、現場互 評。15分鐘擺臺比賽（包括儀容儀表展示） 一 15分鐘裁判員評 判15分鐘席間服務比賽 .選手根據抽簽結果準備互評，3分 鐘互評環節。（三）參賽選手按照參賽時段進入比賽場地進行賽前準備， 根據裁判指令開始比賽，在規定時間內完成主題設計擺臺和席間 服務的比賽項目。比賽

3、時間到則停止操作，提前完成不加分。（四）現場互評在現場操作部分操作結束后進行，參賽選手評價作品由現場抽簽決定，準備時間 15分鐘，陳述時間3分鐘。三、評分方法：比賽總成績滿分100分，其中現場操作測試 60% （儀容儀表 5%主題20%擺臺20%席間服務15%）、現場互評15%,英 語水平測試25%。具體評分方法如下：（一）現場操作測試裁判員負責比賽過程中儀表儀容及操作 規范檢查，按照儀表儀容標準、中餐宴會擺臺標準進行測量并共 同打分。裁判員還負責擺臺結束后的席間服務的評判及現場互評 環節的評判。（二）英語水平測試裁判由三人組成，得分計算方法為：直 接算出每位選手的平均分，小數點后保留兩位。（

4、三）比賽設立個人獎。競賽名次按照得分高低排序。當總 分相同時，按照現場得分、英語成績得分排序。評分細則：見附件2。2附件1:2016年全國職業院校技能大賽高職組中餐主題宴會設計賽項 重慶市選拔賽英語題庫題型一中譯英1 .我想在貴餐廳為我們公司預訂兩個宴會。(I ' d like to book two banquets in yourrestaurant for our company.)2 .您的宴會打算定在什么時候 ？ (When would you like to hold your banquet?)3 .您需要多少張餐臺？(How many tables would you

5、like?)4 .您對宴會菜單有什么特殊要求？( Do you have any special demands for thebanquet menu?)5 . 請問是在誰的名下做的預訂?(In whose name was the reservation made?)6 .我們晚餐開餐時間是下午 5點到晚上10點。(The time for dinner is from 5p.m.until 10p.m.)7 .對不起，我們餐廳14日的餐位已經訂滿了。(I am sorry, sir. Our restaurant isfully booked on 14th.)8 .您打算人均用餐標準是

6、多少？ ( How much would you like to pay for each person?)9 .有人均100元、150元和180元的標準，您想要訂哪一種？(There are levelsof 100 yuan, 150 yuan, 180 yuan per head. Which would you prefer?10 .三百人用餐的最低收費是 15000元，不含酒水飲料。(The minimum charge fora 300-people-dinner party is 15,000yuan, excluding drink§.11 .您的餐桌已經準備好了，這

7、邊請。(Your table is ready, this way, please.12 .現在可以上菜了嗎？ ( May I serve the dishes now?13 .希望您用餐愉快。(Please enjoy your meal)14 .這道菜很燙，請小心。(The dish is very hot. Please be careful.)15 .您的這瓶葡萄酒已經添完了。請問是否需要再加一瓶？(Your bottle of wineis finished. Would you like one more bottle?)16 .您需要把菜分一下嗎？ (Excuse me, sir

8、 / madam. May I separate the dish for you?)317 .您要不要來點烈性酒呢？要是喜歡酒精度低的話，我們這還有米酒。（Doyou care for something a little stronger? If you prefer something milder, there is some rice liquor available here.）18 .先生，您對我們的餐品還滿意？ （ Are you satisfied with the meal, sir?）19 .祝您有個好胃口，先生。（Have a good appetite, sir.）2

9、0 . 菜已經上齊了，接下來還有甜點。（This is the complete course. There is dessert to follow.）題型二英譯中1. How many people was it for?（有多少位客人用餐？）2. At the dinner banquet Chinese food will be served and the minimum charge of RMB120 Yuan per head is required.（您的晚宴將是中餐宴會，最低消費每位120元。）3. What drinks are you going to have for

10、 the banquet?更會需要什么灑水？）4. We don' t havany vacant tables by the windows.（目前靠窗的位子者 B 已經訂出 去了。）5. Let me just confirm your reservation.（讓我來確認下您的預訂。）6. I'd like to cancel my reservation for Saturday night.我想要取消周六晚上的訂 位。）7. I'd like a private room for 15 people at eight thirty tomorrow evenj

11、.（明晚我要 訂一個15人的包廂，時間是明晚八點半。）8. We can only hold your private room till 7:30 p.m., because after that time it is the peak season.（您的預訂我們只能為您保留到晚上7點30分，因為那段時間是高峰期。）9. Is there anything I can do for you?（還有什么需要我幫你的嗎？）10. We look forward to seeing you.（我們恭候您的光臨。）11. Could you give me some more napkins?謂多

12、給我幾張紙巾。 ）12. Do you have vegetarian dishes?餐廳是否有供應素食餐？）13. Here are our cold dishes, sir.先生，這是我們的涼菜。）14. You might have a taste of Shaoxing liquor.（您不妨嘗嘗紹興黃酒。）15. We have fresh orange juice, apple juice and watermelon juice.（我們的鮮榨果 汁有橙汁、蘋果汁和西瓜汁。）16. Can I bring any wine or liquor by myself?（我可以自帶灑水嗎

13、？）17. Could you bring me a pair of chopsticks, please?謂給我拿雙筷子好嗎？）18. This dish is called Mapo Tofu”. Enjoy it, please.（這道菜叫麻婆豆腐，請慢 用。）19. After serving the last dish, you should tell the guests: 'This is the complete course：'（當上最后一道菜時，你需要告訴客人“您好，菜已上齊。”）20. Please hold the food; we still have

14、 one friend coming.借稍后上菜，我們還有 一個朋友沒到。）題型三情景對話1. When a guest walks into the Banquet Department and wants to reserve a farewell banquet for his boss. What kind of information will you get from the guest?Answer: I need to get the time of the banquet, the number of people, the budget for each table, an

15、d so on. If possible,I d like to reserve a banquet room for the guest. Finally, I will keep the guest's name and phone number. According to regulations, we'd ask the guest to pay a sum of money as deposit as is required by the regulations.2. Is the preparation work for a banquet important? C

16、an you explain it with your own experience?Answer: Yes. It is very important to make a full preparation for a banquet. There is a saying a good beginning is half done”. To prepare for a banquet, the staff should make sure of the food requirement, decorations, service requirement and set the table fo

17、r the banquet. That s a tough job. But banquet staff cannot provide good table service without those preparations.3. What would you say to someone who walks into your restaurant for a meal ?And what procedure would you follow?Answer: Firstly, I will greet the guest by saying Good morning sir/madam,

18、welcome to our restaurant." And then ask the guest if he / she has a reservation by saying Have you got any reservation?"".If the guest has reserved a table, I will ask for his name and check the booking details for the guest. After that ll show him / her the way to the table. If the

19、guest doesn't have any reservation, I will ask about the number of people, and his or her seat preference, and then arrange a table for the guest by saying How many people are there in your party?” and W川 this table do, sir/madam?”4. If a foreign guest comes to ask for suggestionsabout Chinese f

20、ood, and he/she would like somethinghot and spicy, what kind of dish would you recommend?Answer: There are four major Chinese cuisines, or say, four styles. Each cuisine is distinctive and has its own style and flavor. As the guest prefers something hot and spicy, I d recommend Sichuan dishes which

21、are hot and spicy and taste different. Mapo Tofu and Yu-Shiang Shredded Pork are worth trying.5. Which step in the table service is most important in your opinion? Why?Answer: I think waiting at the table, meeting all the needs of the diners is the most challenging. Firstly, the waiter/waitress shou

22、ld be very alert to the requests of the guests. Secondly, waiters and waitresses should be familiar with the dishes and environment of the restaurant. Thirdly, they should also be good at communicating with the guests as well as with the kitchen staff.6. Whaf #he major difference between liquor and

23、wine?Answer: Liquor is an alcoholic beverage made by distillation rather than by fermentation. But wine is the beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume.7. How many different kinds of services do you know for a

24、banquet, and what are they? Explain one of them in detail.Answer: Generally speaking, there are four different kinds of services for a banquet. They are sit-down service, buffet service, station service and passed-tray service. In sit-down service, the guests receive their food at their seats. Typic

25、ally, waiters/waitresses offer a choice of entrees, and ask them to make selections ahead of time.8. Do you think the service of Chinese banquet is much simpler than that of a western one? Why ?Answer: No, I don't think the service of Chinese banquet is simpler. The Chinese are used to taking di

26、nning as part of their culture, and while serving a Chinese banquet, we have to follow certain procedures. Although the working procedures ofChinese banquets are quite the same as those of Western ones, working staff should also pay attention to the Chinese dining etiquettes and provide proper servi

27、ces.Sometimes, the job is really tough. For example, when receiving a wedding banquet, we have to serve hundreds of guests at the same time. It really is not an easy job.9. Please say something about the primary duties of the Banquet Department.Answer: Banquet Department is primarily responsible for

28、 making the reservation, seating the guests, serving at dinner and settling the payment. It may include the consultation of requirements of the banquet with guests, layout of the tables, cutlery, glasses and table linen with table decorations, and providing formal table service is another part. Staf

29、f should serve quickly and elegantly. Finally, when the banquet is finished, we should help guests to settle the payment.10. What is more important for banquet service, skills or attitude? State your reasons.Answer: Both of them are important. One cannot do a job without professional skills; on the

30、other hand, the guest won't be satisfied if you treat him/her badly. Sometimes, I think, good attitude can make up the lack of skills, as I believe, if we show consideration and concerns, the guest may be moved. The most satisfactory one is that we can serve our guest professionally with good at

31、titude.7附件2:2016年全國職業院校技能大賽高職組中餐主題宴會設計賽 項重慶市選拔賽評分細則為保證2016年全國職業院校技能大賽中餐主題宴會設計賽項重 慶市選拔賽的順利進行，本著“公正、公開、公平”的競賽原則，特 制訂本細則。一、評分方式比賽總成績滿分100分，比賽總成績滿分100分，其中現場操作測試60% （儀容儀表5%、主題20%、擺臺20%、席間服務15% ）、現場互評15% ,外語水平測試25%二、競賽規則及評分標準（一）現場操作測試現場操作測試包括儀容儀表展示、 中餐宴會擺臺和席間服務。主 要考察選手操作的熟練性、規范性、美觀性、實用性以及選手對中餐 飲食文化的理解和對成本

32、控制等酒店管理專業知識的掌握。該項占總分值60%。1 .儀容儀表展示：主要考察選手的儀容儀表是否符合旅游行業的 基本要求及崗位要求，占總分值 5%。儀容儀表評分標準項目細節要求分值扣分得分頭發(1.5)男士1、后/、及領0.52、側/、蓋耳0.513、干凈、整齊，著色自然，發型美觀大方0.5女士1、后不過肩0.52、前/、蠱眼0.53、干凈、整齊，著色自然，發型美觀大方0.5向部（0.5 分）男士：不留胡及長鬢角0.5女士：淡妝0.5手及指甲（0.5 分）1、干凈0.22、指甲修剪整齊0.23、不涂有色指甲油0.1服裝（1分）1、符合主題要求，整齊干凈0.52、無破損、無丟扣0.253、熨燙挺

33、括0.25鞋（0.25 分）1、符合崗位或主題要求的鞋子（黑顏色皮鞋）；干凈，擦拭光亮、無破損0.25林了（0.25 分）1、男深色、女淺色干凈；無褶皺、無破損0.25首飾及徽章（0.5 分）1、不佩戴過于醒目的飾物0.252、選手號牌佩戴規范0.25總體印象（0.5 分）1、舉止：大方，自然，優雅0.252、禮貌：注重禮節禮貌，面帶微笑0.25合計52 .比賽要求：(1)現場操作時間30分鐘(其中擺臺15分鐘，席間服務15 分鐘，時間到則停止一切操作，提前完成不加分)。(2)選手必須佩帶選手號牌進入比賽場地，裁判員統一口令“開 始準備”進行準備，準備時間3分鐘。準備就緒后，舉手示意。(3)同

34、組選手全部準備好后，按照裁判指令統一到裁判席前進 行儀容儀表展示，然后回到工作臺。(4)選手在裁判員宣布“比賽開始”后開始操作擺臺。(5)比賽開始時，選手站在主人位后側。比賽中所有操作必須 按順時針方向進行。(6)所有操作結束后，選手應回到工作臺前，舉手示意“比賽 完畢”。(7)除臺布、桌裙或裝飾布、花瓶(花籃或其他裝飾物)和主 題名稱牌可徒手操作外，其他物品均須使用托盤操作。(8)餐巾準備無任何折痕；餐巾折花花型不限，但須突出主位 花型，整體挺括、和諧，符合臺面設計主題。(9)餐巾折花和擺臺先后順序不限。(10)除臺布、桌裙或裝飾布、花瓶(花籃或其他裝飾物)和 主題名稱牌可徒手操作外，其他物

35、品均須使用托盤操作。(11)比賽中允許使用裝飾盤墊。(12)選手須準備3份菜單，其中2份擺臺時使用，1份放在工 作臺現場互評時使用。(13)比賽評分標準中的項目順序并不是規定的操作順序，選 手可以自行選擇完成各個比賽項目，但斟酒必須在餐椅定位之后進 行。(14)物品落地每件扣3分，物品碰倒每件扣2分；物品遺漏 每件扣1分；逆時針操作扣1分/次。(15)選手須提前準備中餐主題宴會設計的主題創意書面說明稿（包括主題名稱、主題內涵、菜單設計說明等，字數不少于1000字），說明稿提前打印好6份，并在檢錄時統一上交。比賽物品準備：（1）組委會提供物品：餐臺（高度為 75厘米）、圓桌面 （直徑180厘米）

36、、餐椅（6把）、工作臺、防滑托盤（2個，含裝 飾盤墊或防滑盤墊）。（2）選手自備物品：規格臺布桌裙或裝飾布餐巾（6塊）花瓶、花籃或其他裝飾物（1組）餐碟（或裝飾盤）、味碟、湯勺、口湯碗、長柄勺、筷子、 筷架（各6套）水杯、葡萄酒杯、白酒杯（各 6個）牙簽（6套）菜單（3個）主題名稱牌（1個）中餐主題宴會設計評分標準擺臺標準（共20分）項目操作程序及標準分值扣分得分臺布（2分）臺布定位準確，十字居中，凸縫朝向主副主人 位1下垂均等，臺向平整1桌裙或裝飾布 （1分）桌裙長短合適，圍折平整或裝飾布平整0.5四周卜垂均等0.5餐椅定位（1分）從主人位開始拉椅定位0.2座位中心與餐碟中心對齊0.4餐椅之

37、間跑離均等0.2餐椅座面邊緣距臺布卜垂部分距離1.5厘米0.2餐碟（或裝飾盤）定 位（4.8 分）餐碟定位、標志對正1.2碟間跑離均等，相對餐碟與餐桌中心點三點一 線1.2距桌沿1.5厘米1.2拿碟手法正確（手拿餐碟邊緣部分）、衛生1.2味碟、湯碗、湯勺（1.2 分）味碟位于餐碟正上方，相距1厘米或均等0.6湯碗湯勺擺放美觀0.6筷架、筷子、長柄勺、 牙簽（2分）筷架擺在餐碟右邊，位于筷子上部三分之一處0.6筷子、長柄勺擱擺在筷架上，長柄勺距餐碟均 等0.6筷尾距餐桌沿均等，筷套止面朝上0.2牙簽位于長柄勺和筷子之間，牙簽套止面朝上， 底部與長柄/、J齊平0.6餐巾折花（2分）一次性成形、花型

38、逼真、美觀大方1折疊手法止確、衛生、1葡錮酒杯、白酒杯、 水杯（4分）葡錮酒杯在味碟止上方2厘米1白酒杯擺在葡相酒杯的右側，水杯位于葡相酒 杯左側，杯肚間隔1厘米1.2三杯成斜直線，與水平線呈 30度角。如果折 的是杯花，水杯待餐巾花折好后T擺上桌1.2擺杯手法正確（手拿杯柄或中下部）、衛生0.6總體印象（2分）操作過程中動作規范、嫻熟、敏捷、聲輕1操作過程中注意衛生，姿態優美1合計20主題設計（共20分）主題創意（8分）臺面設計主題明確，創意新穎獨特，具有時代 感2主題設計能緊密圍繞主題2主題設計外形美觀，具有較強觀賞性，主題設 計規格與餐桌比例恰當，不影響就餐客人餐中 交流2現場制作中心藝

39、術品2臺面用品（4分）臺面用品顏色、規格什，整體美觀，具有強 烈藝術美感2布草色彩、圖案與主題相呼應1臺面用品、布草（含臺布、餐巾、椅套等）的 質地環保，選擇符合酒店經營實際1菜單設計（4分）菜單設計的各要素（例如顏色、背景圖案、字 體、字號等）合理，與主題T,菜單整體設 計與餐臺主題相統一，外形有f藝術性1菜品設計（菜品搭配、數量及名稱）合理，與 主題一致1.5菜品設計能充分考慮成本等因素，符合酒店經 營實際1.5服裝（2分）選手服裝及裝飾符合酒店工作要求1服裝設計與主題呼應1總體印象（2分）整體設計和諧，注重細節1主題設計具有可推廣性1合計20席間服務（共15分）打開筷套、鋪放口布（3分）

40、從主兵位置打開筷套1從主賓位置鋪放口布1操作規范、優雅、衛生1開紅葡錮酒（4.5 分）用專用開瓶器（海馬刀）上的小刀，切除紅葡 萄酒瓶口的封口（膠帽），膠帽邊緣整齊1用開瓶器上的螺桿拔起軟木塞，軟木塞完整無 損，無落屑2.5操作規范、衛生、優雅1酒水斟倒（7.5 分）酒標朝向客人，在客人右側服務開瓶后依次為客人進行酒水斟倒（其中紅酒 2杯、白酒2杯、飲料2杯）3斟倒灑水時每7M滴扣1分，每溢一灘扣3分 （本項扣分最多4分）斟倒酒水的量：白酒、飲料8分滿；紅葡相酒5分滿36操作規范、衛生、優雅1.5實際得分：（二）現場互評參賽選手現場操作結束后根據抽簽評價同組另外一名參賽選手的主題創意及菜單設計，口頭闡述其主題特色、菜單設計的優點與不足，對中餐宴會主題創意進行全面剖析。 主要考察選手對專業知識的掌握以及其創新能力、應變能力等。準備時間為15分鐘，闡述時間3分鐘。該項占總分值15%。現場互評評分標準現場互評（共15