《高職高專公共基礎課系列教材:酒店服務英語》由尹立榮、張虹薇主編，根據酒店管理專業學生的就業需求，《高職高專公共基礎課系列教材:酒店服務英語》由三大模組、12個小單元和35個情景對話組成。三大模組分別是禮儀英語、餐飲英語、前廳和客房服務英語。每一單元的內容都由工作任務簡介、常見場景、常用辭彙、常用句型、鞏固練習5個部分組成。遵循前後單元由淺入深、循序漸進的原則，系統而連貫，互相滲透，融會貫通，形成科學的有機整體。不但從橫向上體現了語言基礎、職業能力、文化背景，更在縱向上圍繞同一個服務環節展開，以與主題密切相關的優美圖片、相關視頻、單元學習內容或任務介紹為導引，引導學生進入到學習環節。其教學重點是營造語境，讓學生對所學單詞和詞組進行深化練習，難點是對職場需要的服務用語進行模擬訓練，掌握相關聽說技能。計畫用時120學時，8個學分，酒店管理專業的學生在第三、第四兩個學期完成全部學習內容。
基本介紹
- 書名：高職高專公共基礎課系列教材:酒店服務英語
- 作者：尹立榮 張虹薇
- 出版日期：2012年6月1日
- 語種：簡體中文, 英語
- ISBN：9787551701549
- 品牌：東北大學出版社
- 外文名：English for Hotel Service
- 出版社：東北大學出版社
- 頁數：119頁
- 開本：16
- 定價：22.00
內容簡介,圖書目錄,
內容簡介
《高職高專公共基礎課系列教材:酒店服務英語》在編寫過程中，充分聽取了行業專家、學者、企業領導、一線工作人員的建議和意見，結合當前酒店管理專業的發展實際，按照從業人員應該具備的理論知識、專業知識、實踐知識、專業技能和綜合素質來設計，教材內容具有一定的套用性、實踐性和時效性。《高職高專公共基礎課系列教材:酒店服務英語》旨在培養能熟練掌握英語聽說技能、能用簡單的英語為海外賓客提供服務的酒店從業人員。
圖書目錄
Part One Hotel Courtesy English
Unit 1 Hotel Courtesy English
Part Two Food and Beverage Department
Unit 2 Reserving the Table
Dialogue One: Reserving the Table
Dialogue Two: Changing the Dinner Time
Text : Banquet Service
Dialogue Three: Banquet Reservation
Unit 3 Receiving the Guest
Dialogue Four: Receiving the Guest
Dialogue Five: Receiving the Guest who has no Reservation
Dialogue Six: Recommending the Guest to Wait
Unit 4 Taking Order
Text: Knowledge about Western Food
Dialogue Seven: Taking Order about Western Food
Dialogue Eight: American-Style Breakfast
Text: Knowledge about Chinese Food
Dialogue Nine: Taking Order about Chinese Food
Unit 5 Bar Service
Text: Knowledge about Beverage
Dialogue Ten: At the Bar
Dialogue Eleven: Ordering the Foreign Wine
Dialogue Twelve: Ordering the Chinese Wine
Unit 6 Service during the Meal
Dialogue Thirteen: Service during the Meal (1)
Dialogue Fourteen: Service during the Meal (2)
Dialogue Fifteen : Service during the Meal ( 3 )
Unit 7 Settling the Bill
Dialogue Sixteen: Settling the Bill for the Staying Guest
Dialogue Seventeen: Settling the Bill in Cash
Dialogue Eighteen: Settling the Bill by Credit Card
Part Three The Front Office and Housekeeping Service
Unit 8 Reservation Desk
Dialogue Nineteen: Reserving the Room
Dialogue Twenty: Group Reservation
Unit 9 Reception Desk
Dialogue Twenty-One: Receiving the Guest
Dialogue Twenty-Two: Receiving the Croup Guests
Dialogue Twenty-Three: Recommending the Local Restaurant
Dialogue Twenty-Four: Morning Call
Dialogue Twenty-Five: Handling the Comp]aints
Unit 10 Bellman's Service
Dialogue Twenty-Six: Leading the Guest to the Room
Dialogue Twenty-Seven: Introducing the Hotel and the Service Facilities
Unit 11 Floor Attendant's Service
Dialogue Twenty-Eight: Cleaning the Room (!)
Dialogue Twenty- Nine: Cleaning the Room (2)
Dialogue Thirty: Dealing with the Emergency (Taking Care of the Sick Guest )
Dialogue Thirty-One: Introducing the Laundry Time and the Price
Dialogue Thirty-Two: Returning the Laundry
Unit 12 Gheck-out
Dialogue Thirty -Three: Exchanging the Money for the Guest
Dialogue Thirty -Four: Settling the Bill in Cash
Dialogue Thirty-Five: Settling the Bill by Credit Card
參考書目
Unit 1 Hotel Courtesy English
Part Two Food and Beverage Department
Unit 2 Reserving the Table
Dialogue One: Reserving the Table
Dialogue Two: Changing the Dinner Time
Text : Banquet Service
Dialogue Three: Banquet Reservation
Unit 3 Receiving the Guest
Dialogue Four: Receiving the Guest
Dialogue Five: Receiving the Guest who has no Reservation
Dialogue Six: Recommending the Guest to Wait
Unit 4 Taking Order
Text: Knowledge about Western Food
Dialogue Seven: Taking Order about Western Food
Dialogue Eight: American-Style Breakfast
Text: Knowledge about Chinese Food
Dialogue Nine: Taking Order about Chinese Food
Unit 5 Bar Service
Text: Knowledge about Beverage
Dialogue Ten: At the Bar
Dialogue Eleven: Ordering the Foreign Wine
Dialogue Twelve: Ordering the Chinese Wine
Unit 6 Service during the Meal
Dialogue Thirteen: Service during the Meal (1)
Dialogue Fourteen: Service during the Meal (2)
Dialogue Fifteen : Service during the Meal ( 3 )
Unit 7 Settling the Bill
Dialogue Sixteen: Settling the Bill for the Staying Guest
Dialogue Seventeen: Settling the Bill in Cash
Dialogue Eighteen: Settling the Bill by Credit Card
Part Three The Front Office and Housekeeping Service
Unit 8 Reservation Desk
Dialogue Nineteen: Reserving the Room
Dialogue Twenty: Group Reservation
Unit 9 Reception Desk
Dialogue Twenty-One: Receiving the Guest
Dialogue Twenty-Two: Receiving the Croup Guests
Dialogue Twenty-Three: Recommending the Local Restaurant
Dialogue Twenty-Four: Morning Call
Dialogue Twenty-Five: Handling the Comp]aints
Unit 10 Bellman's Service
Dialogue Twenty-Six: Leading the Guest to the Room
Dialogue Twenty-Seven: Introducing the Hotel and the Service Facilities
Unit 11 Floor Attendant's Service
Dialogue Twenty-Eight: Cleaning the Room (!)
Dialogue Twenty- Nine: Cleaning the Room (2)
Dialogue Thirty: Dealing with the Emergency (Taking Care of the Sick Guest )
Dialogue Thirty-One: Introducing the Laundry Time and the Price
Dialogue Thirty-Two: Returning the Laundry
Unit 12 Gheck-out
Dialogue Thirty -Three: Exchanging the Money for the Guest
Dialogue Thirty -Four: Settling the Bill in Cash
Dialogue Thirty-Five: Settling the Bill by Credit Card
參考書目
