新世纪高职高专教改项目成果教材：饭店服务英语

图书标准信息

• 作者 姜文宏、李玉娟 著
• 出版社 高等教育出版社
• 出版时间 2004-04
• 版次 1
• ISBN 9787040138931
• 定价 25.30元
• 装帧 平装
• 开本 16开
• 纸张 其他
• 页数 201页
• 正文语种 简体中文，英语

【内容简介】

《饭店服务英语》是教育部新世纪高职高专教育人才培养模式和教学内容体系改革与建设项目成果教材，是组织有关教育部高职高专教育专业教学改革试点院校编写而成的。全书由四个专题共二十七个单元组成，每个单元包括教学与考核要点、情景对话和相关知识链接三个组成部分。书后附有饭店服务英语常用句型和专业词汇。《饭店服务英语》还配有录音光碟，可作为听、说训练素材。《饭店服务英语》可作为高等职业院校、高等专科院校、成人高等院校、本科院校高职教育相关专业学生的学习用书，也可供五年制高职院校、中等职业学校学生及社会从业人员使用。

【目录】

WorkshopOneEnglishForFrontOffice
UnitOneReservation
PartOneKeyPointsforTeaching，learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIReceivingaReservation（BasicProcedures）
SampleIIWeAreFullyBooked
PartThreeRelatedBackgroundKnowledge
ReadingMaterialAdvanceReservations
UnitTwoReception
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIAGuestwithAdvanceReservationChecksin
SampleIIRegisteringaTourGroup
PartThreeRelatedBackgroundKnowledge
ReadingMaterialWhatShouldHotelReceptionistDo?
UnitThreeBellService
PartOneKeyPointsforTeaching，Leaning&AssessmentintheUnit
PartTwosampleCommunication
SampleIReceivingaGuest&BringingHimtoHisRoom
SamPleIIRunningErrandsforGuests
SampleIIIGettingdowntheLuggagebeforetheGuestsCheckout
SanpleIVHiringaTaxi
PartThreeRelatedBackgoundKnowledge
ReadingMaterialTheFrontDeskEmployees
UnitFourMoneyExchange
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleINormalTransaction
SampleIITheNightChangeLimits
SampleIIIAGuestWantstoChangeTravelersCheck
PartThreeRelatedBackgroundKhowledge
ReadingMaterialTheAccountingDepartment
UnitFiveTelephoneOperator
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIAnOverseasCall
SampleIIMorningCall
SampleIIITakingaMessage
PartThreeRelatedBackgroundKnowledge
ReadingMaterialGuidetoTelephoneBehavior
UnitSixInformation
PartOneKeyPointsforTeaching，Learing&AssessmentintheUnit
PartTwoSampleCommunication
SampleIInquiringaboutTelephoneFee
SampleIIGivingInformation
SampleIIIPostingaLetter
PartThreeRelatedBackgroundKnowledge
ReadingMaterialWaysofCategorizingHotels
UnitSevenComplaints
PartOneKeyPointsforTeaching，Learing&AssessmentintheUnit
PartTwoSampleCommunication
SampleIMisunderstandinginFrontDesk
SampleIIAllIsaMess
SampleIIIChangingaRoom
SampleIVMissing
PartThreeRelatedBackgroundKnowledge
ReadingMaterialIKhowingtheHotel
ReadingMaterialIICopingwithCustomerProblems
ReadingMaterialIIIHowtoDealwithComplaints
UnitEightPayingtheBillandCheckingOut
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIPayingbyCreditCard
SampleIIPayingCashinUSDollars
SampleIIICheckingout
PartThreeRelatedBackgroundKnowledge
ReadingMaterialWhatDoesaCashierPayAttentionto?

WorkshopTwoEnglishForHousekeepingDepartment
UnitNineRoomCleaning
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIHousekeeping（BasicProcedures）
SampleIIBeingAskedtoCleantheRoomEarlier
SampleIIITurndownService
PartThreeRelatedBackgroundKnowledge
ReadingMaterialIHousekeepingDepartment
ReadingMaterialIIStandardsforTurndownService
UnitTenGuests’Requests
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIMorningCall
SampleIIAskingforanExtraBed
SampleIIIBorrowingSomething
PartThreeRelatedBackgrountKhowledge
ReadingMaterialISomeOtherHotelService
ReadingMaterialIIRoomTypes
UnitElevenLaundryandValetService
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIThkingLaundry
SampleIIDeliveringLaundrybyMistake
PartThreeRelatedBackgroundKhowledge
ReadingMaterialWhatDoCustomersReallyWant?
UnitTwelveLostandFound
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIMyCameraIsMissing
SampleIIMailingtheLostPropertytoitsOwner
PartThreeRelatedBackgroundKnowledge
ReadingMaterialHotelServices
UnitThirteenDamageandCompensation
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIDamage
SampleIICompensation
PartThreeRelatedBackgroundKnowledge
ReadingMaterialPromotion
UnitFourteenProblemsandMaintenance
PartOneKeyPointsforTeaching，Leaning&AssessmentintheUnit
PartTwoSampleCommunication
SampleITelevisionProblems
SampleIITheSmokeDetectorisFlashing
SampleIIIThereisSomethingw士ongwith出eToilet………………
SampleIVPeopleNextDoorareVeryNoisy
SampleVTheLightisTooDim
SampleVITheAirConditionerProblems
PartThreeRelatedBackgroundKnowledge
ReadingMaterialEngineering

WorkshopThreeEnglishForFoodAndBeverageDepartment
UnitFifteenRestaurantReservation
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIAcceptingaReservation
SampleIIRefusingaReservation
PartThreeRelatedBackgroundKnowledge
ReadingMaterialFoodandBeverageDepartment
UnitSixteenReceivingDiners
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleISeatingGuests
SampleIIThereisntaTable
SampleIIISeatingWalk-inGuests
PartThreeRelatedBackgroundKnowledge
ReadingMaterialRestaurantsCategorizedbyServices
UnitSeventeenTakingOrdersandRecommendations
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIWhatWouldYouLiketoOrder?
SampleIIRecommendation
PartThreeRelatedBackgroundKnowledge
ReadingMaterialSpecialCuisine
UnitEighteenBreakfast
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIHavingtheContinentalBreakfast
SampleIIAChineseBreakfast
PartThreeRelatedBackpoundKnowledge
ReadingMaterialMeals
UnitNineteenDinner
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIALaCarte
SampleIITheChefsSpecialties
SampleIIIWithaPerformance
PartThreeRelatedBackgroundKhowledge
ReadingMaterialTableManners
UnitTwentyChineseFoodRestaurant
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIIntroducingChineseFood
SampleIIOrderingaChineseDinner
SampleIIIASpecialMeal
PartThreeRelatedBackgroundKhowledge
ReadingMaterialITheCulinayArtsofChina
ReadingMaterialIILocalCuisine
ReadingMaterialIIIChineseBanquet
UnitTwenty-OneWesternFoodRestaurant
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIAttheRestaurant
SampleIIWesternFood
PartThreeRelatedBackgroundKnowledges
ReadingMaterialIDontsattheTable
ReadingMaterialIIWesternBanquet
UnitTwenty-TwoRoomService
PartOneKeyPointsforTeaching，Leaning&AssessmentintheUnit
PartTwosampleCommunication
SamPleITheProcedureofRoomService
SampleIIOrderingBreakfast
PartThreeRelatedBackgroundKhowledge
ReadingMaterialHowtoMeetGuestsNeeds
UnitTwenty-ThreeBuffetandCoffeeShop
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIBuffet
SampleIICoffeeBreak
PartThreeRelatedBackgroundKhowledge
ReadingMaterialIPersonnelStructureintheFoodserviceIndustry
ReadingMaterialIICoffeeBreak
UnitTwenty-FourComplaints
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIComplaintsaboutFood（I）
SampleIIComplaintsaboutFood（II）
SampleIIIComplaintsaboutService（I）
SampleIVComplaintsaboutService（II）
PartThreeRelatedBackgroundKnowledge
ReadingMaterialLearntoBeGoodatConversation
UnitTwenty-FivePayment
PartOneKeyPointsforTeaching，Learning&AssessmentintheUnit
PartTwosampleCommunication
SampleIByCreditCard
SampleIIByTravelersChecks
PartThreeRelatedBackgroundKhowledge
ReadingMaterialIGivingtheBill
ReadingMaterialIIANewWaytoHandleAccounts
UnitTwenty-SixAttheBar
PartOneKeyPointsforTeaching，Leaning&AssessmentintheUnit
PartTwoSampleCommunication
SampleIChattingintheBar
SampleIIAttheBar
PartThreeRelatedBackgroundKhowledge
ReadingMaterialBeverageService

WorkshopFourEnglishforOtherDepartments
UnitTwenty-SevenEnglishforOtherDepartments
PartOneHealthClub
PartTwoBusinessCentre
PartThreePostOffice
PartFourShopping
PartFiveBeautyParlor

AppendixI
AppendixII
UsefulSentencePatternsforHotelService
CommonlyUsedWordsandTermsinHotels
References