餐饮与服务英语

餐饮与服务英语

图书基本信息
出版时间:2009-7
出版社:对外经济贸易大学出版社
作者:曹玉泉,房玉靖 主编
页数:174
书名:餐饮与服务英语
封面图片
餐饮与服务英语

内容概要
《餐饮与服务英语》是高职高专院校专业英语系列教材之一,以《全国高职高专教育英语课程教学基本要求》为依据,针对现行全国高职高专英语教学而编写的一本实用性较强的“行业英语”教学用书。该书适用于高等职业院校、高等专科院校、本科二级技术学院和成人高等学校常规教学和学生自学使用。该书共编写18个单元,内容丰富,形式多样,每单元包括有关餐饮和服务的对话、短文、背景知识简介和练习,同时附有生词、注解、练习答案和译文。具体内容如下:    1.Inlroduction:根据每单元“行业英语”的主题内容作出简介。    2.Task I Talking Face to Face:包括两个紧扣“餐饮与服务行业英语”主题的对话样例,供学生学习模仿,使学生边学边练,以增强学生的口语应用能力。    3.Task Ⅱ Maintaining a Sharp Eye:包括两篇与该单元话题有关的文章。把阅读作为外语教学训练的归纳,通过阅读开拓眼界,进一步提高学生的交际能力,为学生自主学习创造充分的条件。    4.Task Ⅲ Practice:课后练习和实训,加强学生的知识掌握和应用。    5.Chinese Version of Passages:包括每单元文章的译文,以便教师和学生在教学与自学中参考。    《餐饮与服务英语》由中国职业技术教育学会教学工作委员会外语教学研究会(高职)副主任委员、天津市高等学校教学名师曹玉泉教授和天津对外经济贸易职业学院经贸外语系主任房玉靖副教授担任主编,张磊、张桓、王丽雅任副主编,许玲、马清娟等参加编写,天津水晶宫饭店库房管理主任刘延春担任顾问。    本书在实际编写中会有不当和疏漏之处,希望广大同行和使用者批评指正,以使本书能为高职高专英语教学做出更大贡献。
书籍目录
Unit
1
Basics
of
Food
and
Beverage
Industry餐饮业基础知识Unit
2
Reservations预订服务Unit
3
Greetings
and
Farewells迎送宾客Unit
4
Setting
the
Table摆桌Unit
5
Seating
Guests引领顾客入席Unit
6
Recommending
Dishes向顾客推荐菜式Unit
7
Taking
Orders
for
Chinese
Cuisine接受中餐点菜Unit
8
Taking
Orders
for
Western
Cuisine接受西餐点菜Unit
9
Food
Preparation食物准备Unit
10
Serving
Dishes上菜服务Unit
11
Beverage
Service酒水服务Unit
12
Buffet
Service自动餐服务Unit
13
Serving
Guests
at
a
Snack
Bar快餐店顾客服务Unit
14
Serving
Guests
at
a
Bar酒吧顾客服务Unit
15
Serving
Guests
at
a
Cafe咖啡顾客服务Unit
16
Serving
a
Banquet宴会服务Unit
17
Settling
Bills结账服务Unit
18
Settling
Complaints处理投诉

章节摘录
插图:Like
the
first
impression
of
people,
the
guests'
first
impression
of
the
dining
room
——
theindividual
tables
and
the
appearance
they
give
together
——
will
dramatically
affect
the
guests'dining
experience
and
the
quality
of
the
service.
Table
setting
refers
to
the
job
of
ensuringthat
everything
used
for
the
dining
service
is
readily
available
and
easily
accessible.
It
mayinclude:
arranging
the
tables
and
chairs,
laying
tablecloths,
preparing
appliances,
settingtableware
and
beautifying
the
tables.Proper
table
setting
involves
a
number
of
elements.The
cover,
the
flatware
orsilverware,
the
glassware
and
the
china:
all
require
careful
attention
if
a
truly
professionaldining
experience
is
to
be
achieved.
After
the
tableware
being
set,
the
seats
are
supposed
tobe
arranged
in
a
good
order
and
also
in
conformity
with
the
custom.
The
dishware
and
allneeded
appliances
are
put
in
a
way
that
not
only
facilitates
the
dinner
and
the
service,
but
alsoincorporates
artistic
quality.Table
setting.usually
fails
into
two
major
categories:
Chinese
dinner
setting
and
Westerndinner
setting.
According
to
varied
forms
of
dinner,
there
are
also
a
variety
of
table
settingstyles.
And
generally
speaking,
different
hotels
and
restaurants
will
have
diverse
table
settingmethods,
which
may
be
of
characteristic
features.
There
are
some
elementary
methods
andschemes
for
table
setting,
though.Table
Setting
Tips
for
Western
DinnersAllow
at
least
24
inches
for
each
place
setting.
Crowding
a
table
setting
into
less
spacewill
not
allow
diners
enough
room
to
eat.Keep
all
tableware
approximately
one
inch
from
the
edge
of
the
table.Place
all
knives
with
the
cutting
edge
toward
the
plate.Arrange
all
flatware
in
order
of
use,
working
from
the
outside
toward
the
plate
for
eachcourse
served.
If
salad
is
served
after
entr6e,
place
the
salad
fork
next
to
the
plate.Glass
placement:
from
fight
to
left,
white
wine,
red
wine,
and
water/iced
beverage.Champagne
may
be
placed
behind
red
and
white.A
seafood/cocktail
fork
is
always
placed
to
the
fight
of
the
soupspoon
unless
servedwith
a
seafood/cocktail.
It
may
be
placed
on
the
cocktail
plate.A
coffee
cup
and
saucer
are
never
part
of
a
table
setting,
except
at
breakfast.
Coffee
isserved
separately,
at
which
time
a
spoon
may
be
placed
on
the
saucer.When
the
salad
plate
is
part
of
a
table
setting,
it
is
placed
above
slightly
to
the
left
o
编辑推荐
《餐饮与服务英语》:新基点全国高职高专院校商务英语系列规划教材


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评论与打分
  •     还没开始读,不过很喜欢就是了。
  •     朋友出国,帮朋友买的书,速度很快 ,总体来说不错。
  •     应该会很不错吧 介绍蛮适合我的 收到后就知道是不是适合了
  •     有对话也有文章阅读,拓展的很多,确实是一本适合培训看的书。
  •     比那些乱七八糟的出版社的拼起来的好多了。。。至少是教材。。实用上也还不错。。。
  •     配有光碟,就觉得书本有点简单
  •     描述还比较相符.纸质一般.就是连配图都是全黑白的,怕看的时候乏味
  •     日语常用词搭配词典
  •     不是很满意这本书
    大概是教材来的吧
    有很多联系....
    觉得这个内容安排不是很好
  •     根本就看不懂写的什么 笼统的很