行業英語系列教材·餐飲英語

《行業英語系列教材·餐飲英語》是2003年7月1日高等教育出版社出版的圖書。本書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。

基本介紹

• 書名：行業英語系列教材·餐飲英語
• ISBN：7040121573
• 頁數：279頁
• 裝幀：平裝
• 開本：16

圖書信息

出版社: 高等教育出版社; 第1版 (2003年7月1日)

正文語種: 簡體中文, 英語

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》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