The Most Common Menu Mistakes · Others considerably adv.相当地;极大地 旅游英语 Unit seven--Text
旅游英语 • Others considerably adv. 相当地；极大地 The Most Common Menu Mistakes Unit Seven--Text
The Most Common Menu Mistakes · Phrases asto有关;关于 in this regard在这一点上 other than是.而非 along with和.一起 take advantage of利用某事的优势 it almost goes without saying无庸质疑的 旅游英语 Unit seven--Text
旅游英语 • Phrases as to 有关；关于 in this regard 在这一点上 other than 是…而非… along with 和…一起 take advantage of 利用某事的优势 it almost goes without saying 无庸质疑的 The Most Common Menu Mistakes Unit Seven--Text
The Most Common Menu Mistakes Notes 1. make sense有道理;有意义, make more sense than为比较级形 式,意为“…比.更有意义 2. Given the relative decline in liquor consumption..为过去分词短 语作状语,意为“如果……;在有.的情况下;假定”,本句意为 “如果餐馆中酒水的消费相对下降”,又如, Given good health,I hope to finish the work this year. 旅游英语 Unit seven--Text
旅游英语 Notes 1. make sense 有道理；有意义，make more sense than为比较级形 式，意为“…比…更有意义” 2. Given the relative decline in liquor consumption… 为过去分词短 语作状语，意为“如果……；在有…的情况下；假定” ，本句意为 “如果餐馆中酒水的消费相对下降” ，又如，Given good health, I hope to finish the work this year. The Most Common Menu Mistakes Unit Seven--Text
The Most Common Menu Mistake Exercises I. Based on your reading of the text, which of the following statements is true(tor false(F)? 1. Restaurant operators do not believe that changing and improving the menu alone can raise profits, just because there is no proof of it. F) 2. The more items that need to be given special attention to in a menu for increasing profits, the bigger size the menu should be 3. If a customer spends a lot of time in order, the turnover and profits of the restaurant would be reduced. (T 4. You can use other colors in printing the words in the menu besides the color of black, but for the colored paper. F) 5. If you want to add some descriptions of dishes into the menu you should give them to a professional writer, not the chef in the kitchen and the manager up front. (F) 旅游英语 Unit seven--Text
旅游英语 Exercises I. Based on your reading of the text, which of the following statements is true (T) or false (F)? 1. Restaurant operators do not believe that changing and improving the menu alone can raise profits, just because there is no proof of it. ( ) 2. The more items that need to be given special attention to in a menu for increasing profits, the bigger size the menu should be. ( ) 3. If a customer spends a lot of time in order, the turnover and profits of the restaurant would be reduced. ( ) 4. You can use other colors in printing the words in the menu besides the color of black, but for the colored paper. ( ) 5. If you want to add some descriptions of dishes into the menu, you should give them to a professional writer, not the chef in the kitchen and the manager up front. ( ) The Most Common Menu Mistakes F T T F F Unit Seven--Text
The Most Common Menu Mistake 6. Menus only can be used in restaurants. It is unfit for coffee shop, bar or room service in big hotels.(F) 7. In restaurants, the wine menu can be put into use in the form of recommending a specific wine for each entree along with the copy describing the dish. T) 8. Although the computer-produced menus have many advantages, you had better invite a designer to produce a sample one that makes the best use of the type sizes and styles available on the computer(T 9. You must change the menu according to the season, because there have only seasonal foods available in market. (F 10. The restaurant's address, phone number, days and hours open, reservation policy and so on are all considered as the descriptions of the menu (T 旅游英语 Unit seven--Text
旅游英语 6. Menus only can be used in restaurants. It is unfit for coffee shop, bar or room service in big hotels. ( ) 7. In restaurants, the wine menu can be put into use in the form of recommending a specific wine for each entrée along with the copy describing the dish. ( ) 8. Although the computer-produced menus have many advantages, you had better invite a designer to produce a sample one that makes the best use of the type sizes and styles available on the computer. ( ) 9. You must change the menu according to the season, because there have only seasonal foods available in market. ( ) 10. The restaurant’s address, phone number, days and hours open, reservation policy and so on are all considered as the descriptions of the menu.( ) The Most Common Menu Mistakes F T T F T Unit Seven--Text