餐飲英語

前言

　　眾所周知，我國高等教育的模式已經(jīng)發(fā)生了巨大的變化，即從原先的強調(diào)培養(yǎng)研究型人才的精英化教育模式轉(zhuǎn)變?yōu)樽⒅嘏囵B(yǎng)應(yīng)用型人才的大眾化教育模式，而全國高等教育也已經(jīng)開始進入提高質(zhì)量和進行結(jié)構(gòu)改革的新階段。目前，高等職業(yè)技術(shù)教育已快占據(jù)了中國高等教育的半壁江山。隨著高等職業(yè)技術(shù)學(xué)校數(shù)量的增加，高等教育本來已經(jīng)面臨的劇烈競爭達到了白熱化的階段。高等教育整體資源已經(jīng)顯示出供過于求的跡象，于是許多人開始把重點轉(zhuǎn)移到優(yōu)質(zhì)教育上面，即注重教育的內(nèi)涵發(fā)展，而不是外延擴展。　　那么，高等職業(yè)技術(shù)教育的優(yōu)質(zhì)從何而來，內(nèi)涵又是什么呢？很顯然，優(yōu)質(zhì)來自市場的反饋，內(nèi)涵意味著開發(fā)核心產(chǎn)品。說到底，高等職業(yè)技術(shù)教育的好壞取決于行業(yè)的評估結(jié)果，其核心競爭力來自學(xué)校與行業(yè)的緊密結(jié)合。不強調(diào)學(xué)多少，學(xué)多深，而強調(diào)學(xué)的東西在行業(yè)里能用到多少，用得效果好不好，這些就是高等職業(yè)技術(shù)教育的辦學(xué)宗旨?！　「叩嚷殬I(yè)技術(shù)教育從本質(zhì)上講是就業(yè)教育，學(xué)校遵循的原則是按需辦學(xué)。成功的辦學(xué)模式是從過去的學(xué)校辦學(xué)轉(zhuǎn)化為產(chǎn)學(xué)合作，教育與產(chǎn)業(yè)需求同步，教學(xué)的內(nèi)容就是產(chǎn)業(yè)實際需要用的東西?！　医逃繛楦叩嚷殬I(yè)技術(shù)教育提出的“實用為主，夠用為度”的原則恰好符合了專門化用途英語的教學(xué)規(guī)律，緊密結(jié)合了行業(yè)的實際，突現(xiàn)了高等職業(yè)技術(shù)教育的特點，將上崗培訓(xùn)納入到了教學(xué)內(nèi)容中來?！　∮筛叩冉逃霭嫔缃M織編寫的行業(yè)英語系列教材恰到好處地體現(xiàn)了這個原則。我們有充分的理由相信，在高等教育出版社的精心組織下。

內(nèi)容概要

　　《餐飲英語》是行業(yè)英語系列教材中的一本，其選材新穎，內(nèi)容豐富，涵蓋了餐飲服務(wù)行業(yè)的方方面面?！恫惋嬘⒄Z》圍繞餐飲服務(wù)行業(yè)的職業(yè)需求，以任務(wù)為主線，將英語技能的培養(yǎng)和餐飲服務(wù)的培訓(xùn)結(jié)合在一起，通過任務(wù)模塊的形式，寓教于樂，進行聽、說、讀、寫、譯交際能力的全面訓(xùn)練?！恫惋嬘⒄Z》是一本極具操作性、注重語言靈活運用的實踐性教材，適用于相關(guān)專業(yè)的學(xué)生和本行業(yè)的社會從業(yè)人員。

書籍目錄

UNIT 1 Types of RestaurantsPart I Types of Restaurants According to Food-stylePart Ⅱ Types of Restaurants According to Service-stylePart Ⅲ Western-style Restaurants and Chinese RestaurantsPart 1V Listen, Listen, and ListenUNIT 2 Foodserviee StaffingPart I The BasicPersonnel Structure of a RestaurantPart Ⅱ Organization of the Service Staff and Their WorkPart Ⅲ Guidelines for Service StaffPart IV Listen, Listen, and ListenUNIT 3 ReservationPart I Some Essentials of Reservation ArrangementPart Ⅱ Guidelines for Taking ReservationsPart Ⅲ Cases of Taking ReservationsPart 1V Listen, Listen, and ListenUNIT 4 Setting TablePart I Setting TablesProperlyPart II Folding Napkins and Laying a TableclothPart Ⅲ Table Setting for Chinese and Western DinnersPart 1V Listen, Listen, and ListenUNIT 5 Seating the GuestPart I The Essentials of SeatingPart II Assigning TablesPart Ill Showing Guests to the TablePart IV Listen, Listen, and ListenUNIT 6 Recommending DishesPart I Selling According to an Expressed NeedPart II Suggesting Alternative Menu ItemsPart IllPlus SellingPart 1V Switching Customers to Available FoodsPart V Listen, Listen, and ListenUNIT 7 Taking OrdersPart I Menu StructurePart II The Breakfast MenuPart Ⅲ Lunch and DinnerPart IV Listen, Listen, and ListenUNIT 8 FoodPreparationPart IPre-cooking WorkingPart II Methods of Cooking FoodsPart Ill Listen, Listen, and ListenUNIT 9 Beverage ServicePart I Alcoholic BeveragePart II Wine and FoodPart Ill WinesPart Listen, Listen, and ListenUNIT 10 Alternative ServicesPart I Room ServicePart II Fast FoodsPart III Take-away or Take-out ServicePart IV Buffet ServicePart V Listen, Listen, and ListenUNIT 11 Serving a BanquetPart I Banquet ServicePart II The MenuPart Ⅲ Rules for Serving BanquetsPart IV Listen, Listen, and ListenUNIT 12 CashierPart I Cash ControlPart II Using a Cash RegisterPart Ⅲ Credit Cards andPaymentPart IV Listen, Listen, and ListenUNIT 13 Sanitation and SafetyPart I A Welcoming EnvironmentPart II FoodPoisoning and First AidPart ⅢPersonal HygienePart 1V Listen, Listen, and ListenUNIT 14 Handling ComplaintsPart I The Guest Is Always RightPart II Dos and Donts of Handling ComplaintsPart Ⅲ Cases of Handling ComplaintsPart IV Listen, Listen, and ListenTapescriptReference Keys

章節(jié)摘錄

　　W. Hi, Michael, is it the first time you have come to China？　　M. Yeah. China is really an amazing country.　　W. So you have got used to the life here, havent you？　　M. Sure. Chinese food is my favorite！　　W. You know, Chinese cuisine is well-known as one of the greatest cuisine all over the world, and its known for its remarkable diversity of cooking styles, the abundance and delicious range of ingredients.　　M. I was told that there are dozens of different basic ways in Chinese cooking, including roasting, frying, boiling and so on. All of them draw out the best in the ingredients.　　W. Thats true. You know, Chinese cooking is subdivided into many schools notable for their local flavors.　　M： What are they？　　W. The most popular and well-known schools include Beijing cooking, Sichuan cooking, Guangdong cooking and Shanghai cooking.　　M. Hey, tell me something more.　　W： These four schools of cooking represent different cooking styles in various Chinese areas respectively. For instance, most Beijing food has a high calorie value answering the demands of the cold northern climate.

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