出版日期：2003年08月
ISBN：9787040121575
[十位：7040121573]
页数：279
定价：￥28.00
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《餐饮英语》内容提要：
《餐饮英语》是行业英语系列教材中的一本,其选材新颖,内容丰富,涵盖了餐饮服务行业的方方面面。《餐饮英语》围绕餐饮服务行业的职业需求,以任务为主线,将英语技能的培养和餐饮服务的培训结合在一起,通过任务模块的形式,寓教于乐,进行听、说、读、写、译交际能力的全面训练。《餐饮英语》是一本**操作性、注重语言灵活运用的实践性教材,适用于相关专业的学生和本行业的社会从业人员。
《餐饮英语》图书目录：
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
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