饭店服务质量是是由技术性质量和功能性质量组成的，前者与服务结果有关，后者与服务过程有关。

Hotel service quality consist in technical quality which is related with service output and functional quality which is related with service prpcess.

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啤酒泡沫产生的最关键的因素之一为啤酒中所含的泡沫功能性蛋白，泡沫蛋白的性质和数量很大程度上决定了啤酒泡沫的质量。

There are so many factors to effect the formation and retention of beer foam, of which foam protein is the most important one.

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啤酒泡沫产生的最关键的因素之一为啤酒中所含的泡沫功能性蛋白，泡沫蛋白的性质和数量很大程度上决定了啤酒泡沫的质量。

There are so many factors to effect the formation and retention of beer foam, of which foam protein is the most important one.

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