酒店服务英语
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作者尹立荣//张虹薇
出版社东北大学出版社
ISBN9787551701549
出版时间2012-06
装帧平装
开本其他
定价22元
货号1200368583
上书时间2024-06-04
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目录
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: Setding the Bill for the Staying Guest
Dialogue Seventeen: Setding 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 Group Guests
Dialogue Twenty-Three: Recommending the Local Restaurant
Dialogue Twenty-Four: Morning Call
Dialogue Twenty-Five: Handling the Complaints
Unit 10 Bellmans Service
Dialogue Twenty-Six: Leading the Guest to the Room
Dialogue Twenty-Seven: Introducing the Hotel and the Service Facilities
Unit 31 Floor Attendants Service
Dialogue Twenty-Eight: Cleaning the Room (1)
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 Check-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
参考书目
内容摘要
《酒店服务英语(高职高专公共基础课系列教材)》由尹立荣、张虹薇主编，根据酒店管理专业学生的就业需求，《酒店服务英语(高职高专公共基础课系列教材)》由三大模块、12个小单元和35个情景对话组成。三大模块分别是礼仪英语、餐饮英语、前厅和客房服务英语。每一单元的内容都由工作任务简介、常见场景、常用词汇、常用句型、巩固练习5个部分组成。遵循前后单元由浅入深、循序渐进的原则，系统而连贯，互相渗透，融会贯通，形成科学的有机整体。不但从横向上体现了语言基础、职业能力、文化背景，更在纵向上围绕同一个服务环节展开，以与主题密切相关的优美图片、相关视频、单元学习内容或任务介绍为导引，引导学生进入到学习环节。其教学重点是营造语境，让学生对所学单词和词组进行深化练习，难点是对职场需要的服务用语进行模拟训练，掌握相关听说技能。计划用时120学时，8个学分，酒店管理专业的学生在第三、第四两个学期完成全部学习内容。
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