《餐飲管理英語》是 2010年高等教育 出版的圖書，作者是 邢怡 。
基本介紹
- 作者：邢怡 編
- ISBN：9787040295948
- 頁數：277
- 定價：35.00元
- 出版社：高等教育
- 出版時間：2010-8
內容介紹,作品目錄,
內容介紹
《餐飲管理英語》講述了：眾所周知，我國高等教育的模式已經發生了巨大的變化，即從原先的強調培養研究型人才的精英化教育模式轉變為注重培養套用型人才的大眾化教育模式，而全國高等教育也已經開始進入提高質量和進行結構改革的新階段。目前，高等職業技術教育已快占據了中國高等教育的半壁江山。隨著高等職業技術學校數量的增加，高等教育本來已經面臨的劇烈競爭達到了白熱化的階段。
作品目錄
MODULE 1 Types of Restaurants Part Ⅰ Types of Restaurants According to Food-style Part Ⅱ Types of Restaurants According to Service-style Part Ⅲ Westem-style Restaurants and Chinese Restaurants Part Ⅳ Listen， Listen， and ListenMODULE 2 Food Service Staffing Part Ⅰ The Basic Personnel 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 ListenMODULE 3 Reservation Part Ⅰ Some Essentials of Reservation Arrangement Part Ⅱ Guidelines for Taking Reservations Part Ⅲ cases of Taking Reservations Part Ⅳ Listen， Listen， and ListenMODULE 4 Setting Table Part Ⅰ Setting Tables Properly Part Ⅱ Folding Napkins and Laying a Tablecloth Part Ⅲ Table Setting for Chinese and Western Dinner Part Ⅳ Listen， Listen， and ListenMODULE 5 Seating the Guest Part Ⅰ The Essentials of Seating Part Ⅱ Assigning Tables Part Ⅲ Showing Guests to the Table Part Ⅳ Listen， Listen， and ListenMODULE 6 Recommending Dishes Part Ⅰ Selling According to an Expressed Need Part Ⅱ Suggesting Alternative Menu Items Part Ⅲ Plus Selling Part Ⅳ Switching Customers to Available Foods Part Ⅴ Listen， Listen， and ListenMODULE 7 Taking Orders Part Ⅰ Menu Structure Part Ⅱ The Breakfast Menu Part Ⅰn Lunch and Dinner Part Ⅳ Listen， Listen， and ListenMODULE 8 Food Preparation Part Ⅰ Pre-cooking Working Part Ⅱ Methods of Cooking Foods Part Ⅲ Listen， Listen， and ListenMODULE 9 Beverage Service Part Ⅰ Alcoholic Beverage Part Ⅱ Wine and Food Part Ⅲ Wines Part Ⅳ Listen， Listen， and ListenMODULE 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 ListenMODULE 11 Serving a Banquet Part Ⅰ Banquet Service Part Ⅱ The Menu Part HI Rules for Serving Banquets Part Ⅳ Listen， Listen， and ListenMODULE 12 Healthy Eating Part Ⅰ Nutrition and Healthy Eating Part Ⅱ Eating Smart Part Ⅲ Creative Eating Part Ⅳ Listen， Listen， and ListenMODULE 13 Sanitation and Safety Part Ⅰ A Welcoming Environment Part Ⅱ Food Poisoning and First Aid Part Ⅲ Personal Hygiene Part Ⅳ Listen， Listen， and ListenMODULE 14 Handling Complaints Part Ⅰ The Guest Is Always Right Part Ⅱ Dos and Donts of Handling Complaints Part Ⅲ Cases of Handling Complaints Part Ⅳ Listen， Listen， and ListenTapeseriptReference Keys
