酒店情境英语（下）

章节摘录

　　Our school was built in 1974 and a great number of students have graduatedfrom it. Now many of them have become professors， engineers and managers. Manystudents have also become white-collar workers and managers after graduation. Theyhave achieved great success in the development of modern hospitality industry. Our school is a key college in our province. It has a hundred classes with over5000 students. Our school has a six teaching buildings， several training centers，laboratories and a large playground. Last year， a new library was built and it hasmore than 20，000 volumes. All the teachers here are trying their best to do their work well. Every student ismaking full use of his time to train himself to be a highly educated and qualified bythe time he/she graduates. Menu planning is important from two points of view： the owners profit and thecustomers pleasure. The cost of the food that the restaurant purchases must be low enough to make itpossible to return a profit on the prices charged for the prepared dishes. Those whoplan menus must be aware of these price differences. A restaurant may serve a dishthat is ve~ popular， but if the cost of the food used in making is too high， therestaurant can either omit the dish from the menu or charge more for it. Pleasing the customers is usually described as merchandising， or making aproduct interesting so that customers will buy it. The restaurants appearance，location， and cuisine must be designed to appeal to a particular and availableclientele.

书籍目录

饭店及其分类Part One 饭店部  Lead-in Reading  Unit 14 预订业务  Unit 15 早餐  Unit 16 点餐  Unit 17 中餐菜点  Unit 18 酒吧  Unit 19 西餐菜点  Unit 20 厨房  Unit 21 客人投诉Part Four 其他服务与管理  Lead-in Reading  Unit 22 健身中心  Unit 23 购物中心  Unit 24 酒店管理附录  附录1 基本餐具名称  附录2 调味品  附录3 常见的蔬菜、水果及坚果  附录4 烹调术语  附录5 常见西餐菜名  附录6 精选酒水牌

作者简介

《酒店情境英语(下册)》就是为顺应酒店行业的需要，吸取情境教学、个性化教学、交际教学以及快乐教学等现代教学理念的精髓，注重培养学生的跨文化交际能力、注重在情境中展现新知识、在交际中融入新知识、注重鼓励展现自我。

图书封面

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