1. 《邮轮实用英语》 Chapter 1 Lesson 1 Dinning Schedule On Cruise Ship

2. Shipboard Organization Captain Deck (Staff Captain) Engine (Chief Engineer) Hotel (Hotel Director / Purser) Director of Services Food Productions (Executive chef) Shipboard Management (Chief Housekeeper) Beverage Operations (Bar Manager) Restaurant Operations (Restaurant Manager) Assistant Director of services Medical (Chief Doctor)

3. Shipboard Organization

4. 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 passenger complaints. 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.

5. 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.

6. 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.

7. Maitre D’ (maître d'hôtel) Takes care of seating arrangements and service. Responsible for waiters/waitresses, wine stewards and busboys.

8. Dining Room Waiter Serving passengers, explaining the menu, making recommendations, supervises assistant waiters assigned to their tables.

9. Dining Room Assistant Waiter Assisting dining room waiters in the food and beverage service, service passengers as directed by the waiter.

10. Buffet Steward Serving meals and beverage, cleans tables. Strong possibilities for promotion to Bar Steward, Junior Waiter, Waiter and Assistant Waiter. Buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. It is a popular method for feeding a large number of people with small staff.