圖書信息
出版社: 高等教育出版社; 第1版 (2003年7月1日)
平裝: 279頁
正文語種: 簡體中文, 英語
開本: 16
ISBN: 7040121573
條形碼: 9787040121575
尺寸: 22.6 x 16.8 x 1.2 cm
重量: 381 g
內容簡介
《餐飲英語》是行業英語系列教材中的一本，其選材新穎，內容豐富，涵蓋了餐飲服務行業的方方面面。《餐飲英語》圍繞餐飲服務行業的職業需求，以任務為主線，將英語技能的培養和餐飲服務的培訓結合在一起，通過任務模組的形式，寓教於樂，進行聽、說、讀、寫、譯交際能力的全面訓練。《餐飲英語》是一本極具操作性、注重語言靈活運用的實踐性教材，適用於相關專業的學生和本行業的社會從業人員。
目錄
UNIT 1 Types of Restaurants
Part I Types of Restaurants According to Food-style
Part Ⅱ Types of Restaurants According to Service-style
Part Ⅲ Western-style Restaurants and Chinese Restaurants
Part 1V Listen, Listen, and Listen
UNIT 2 Foodserviee Staffing
Part I The BasicPersonnel Structure of a Restaurant
Part Ⅱ Organization of the Service Staff and Their Work
Part Ⅲ Guidelines for Service Staff
Part IV Listen, Listen, and Listen
UNIT 3 Reservation
Part I Some Essentials of Reservation Arrangement
Part Ⅱ Guidelines for Taking Reservations
Part Ⅲ Cases of Taking Reservations
Part 1V Listen, Listen, and Listen
UNIT 4 Setting Table
Part I Setting TablesProperly
Part II Folding Napkins and Laying a tablecloth
Part Ⅲ Table Setting for Chinese and Western Dinners
Part 1V Listen, Listen, and Listen
UNIT 5 seating the Guest
Part I The Essentials of Seating
Part II Assigning Tables
Part Ill Showing Guests to the Table
Part IV Listen, Listen, and Listen
UNIT 6 Recommending Dishes
Part I Selling According to an Expressed Need
Part II Suggesting Alternative Menu Items
Part IllPlus Selling
Part 1V Switching Customers to Available Foods
Part V Listen, Listen, and Listen
UNIT 7 Taking Orders
Part I Menu Structure
Part II The Breakfast Menu
Part Ⅲ Lunch and Dinner
Part IV Listen, Listen, and Listen
UNIT 8 FoodPreparation
Part IPre-cooking Working
Part II Methods of Cooking Foods
Part Ill Listen, Listen, and Listen
UNIT 9 Beverage Service
Part I Alcoholic Beverage
Part II Wine and Food
Part Ill Wines
Part Listen, Listen, and Listen
UNIT 10 Alternative Services
Part I Room Service
Part II Fast Foods
Part III Take-away or Take-out Service
Part IV Buffet Service
Part V Listen, Listen, and Listen
UNIT 11 Serving a Banquet
Part I Banquet Service
Part II The Menu
Part Ⅲ Rules for Serving Banquets
Part IV Listen, Listen, and Listen
UNIT 12 Cashier
Part I Cash Control
Part II Using a Cash Register
Part Ⅲ Credit Cards andPayment
Part IV Listen, Listen, and Listen
UNIT 13 Sanitation and Safety
Part I A Welcoming Environment
Part II FoodPoisoning and First Aid
Part ⅢPersonal hygiene
Part 1V Listen, Listen, and Listen
UNIT 14 Handling Complaints
Part I The Guest Is Always Right
Part II Do's and Don'ts of Handling Complaints
Part Ⅲ Cases of Handling Complaints
Part IV Listen, Listen, and Listen
Tapescript
Reference Keys
