饭店服务英语

书籍目录

Workshop One English for Front OfficeUnit 1 Room ReservationPart One Key Points for Teaching, Learning & Assessment in the UnitLearning ObjectivesKey Points in the UnitPart Two Simulation TrainingTechnical TermsSentence PatternsSample DialoguesDialogue 1 Receiving a Reservation （Basic Procedures）Dialogue 2 A Group ReservationDialogue 3 We Are Fully BookedClassroom ActivitiesPart Three Extended ReadingAdvance ReservationsPart Four ExercisesUnit 2 ReceptionPart One Key Points for Teaehing, Learning & Assessment in the UnitLearning ObjectivesKey Points in the UnitPart Two Simulation TrainingTechnical TermsSentence PattemsSample DialoguesDialogue 1 A Guest with Advance Reservation Checks inDialogue 2 Registering a Tour GroupDialogue 3 Receiving a Walk-in GuestClassroom ActivitiesPart Three Extended ReadingWhat Should Hotel Receptionist Do？Part Four ExercisesUnit 3 Bell ServicePart One Key Points for Teaching, Learning & Assessment in the UnitLearning ObjectivesKey Points in the UnitPart Two Simulation TrainingTechnical TermsSentence PatternsSample DialoguesDialogue 1 Receiving a Guest & Bringing Him to His RoomDialogue 2 Running Errands for GuestsDialogue 3 Getting down the Luggage before the Guests Check outDialogue 4 Hiring a TaxiClassroom ActivitiesPart Three Extended ReadingThe Front Desk EmployeesPart Four ExercisesUnit 4 Money ExchangeUnit 5 Telephone OperatorUnit 6 InformationUnit 7 ComplaintsUnit 8 Paying the Bill and Checking outWorkshop Two English for Housekeeping DepartmentUnit 9 Room CleaningUnit 10 Guests' RequestsUnit 11 Laundry and Valet ServiceUnit 12 Room ServiceUnit 13 Lost and FoundUnit 14 Damage and CompensationUnit 15 Problems and MaintenanceWorkshop Three English for Food and Beverage DepartmentUnit 16 Table ReservationUnit 17 Receiving DinersUnit 18 Taking Orders and RecommendationsUnit 19 Chinese Food RestaurantUnit 20 Western Food RestaurantUnit 21 Buffet and Coffee ShopUnit 22 ComplaintsUnit 23 PaymentUnit 24 Beverage ServiceWorkshop Four English for Other DepartmentsUnit 25 Sample Dialogues for Other Departments

编辑推荐

　　《普通高等教育十一五国家级规划教材：饭店服务英语（第2版）》共有4个专题25个单元，每个单元由4部分构成：第一部分为单元要点，列明本单元的教、学、考要点；第二部分为模拟训练，在保留原“情景对话”的同时，增加了“专业术语”和“常用句式”两部分内容，并在“情景对话”之后增加了三项专项练习；第三部分为拓展阅读，更换了部分阅读材料，增强了与饭店行业的结合度，同时对阅读材料后面的问题讨论作了统一规范；第四部分为综合练习，是本次修订中新增加的部分，旨在使学生通过各项练习，加深对本单元相关语言点和知识点的理解和掌握。可供各大专院校作为教材使用，也可供从事相关工作的人员作为参考用书使用。

作者简介

《普通高等教育"十一五"国家级规划教材:饭店服务英语(第2版)》是普通高等教育“十一五”国家级规划教材，是原新世纪高职高专教改项目成果教材《饭店服务英语》的第二版。《普通高等教育"十一五"国家级规划教材:饭店服务英语(第2版)》是根据饭店业相关职业岗位群的实际工作需要，从切实提高饭店服务人员的英语语言交际能力出发进行构思、设计和编写的，形式新颖、选材独到、内容丰富、语言规范、针对性强，对高职高专院校饭店管理与服务专业学生英语语言交际能力的强化训练具有较高的实用价值。《普通高等教育"十一五"国家级规划教材:饭店服务英语(第2版)》共设4个专题25个单元，每个单元包括单元要点、模拟训练、拓展阅读、综合练习4个部分。书后附有饭店服务英语常用专业词汇。《普通高等教育"十一五"国家级规划教材:饭店服务英语(第2版)》还附有MP3录音光盘，可作为听、说训练素材。

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