餐飲管理英語(yǔ)

前言

　　眾所周知，我國(guó)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(qiáng)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(guó)高等教育也已經(jīng)開(kāi)始進(jìn)入提高質(zhì)量和進(jìn)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(guó)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(lái)已經(jīng)面臨的劇烈競(jìng)爭(zhēng)達(dá)到了白熱化的階段。高等教育整體資源已經(jīng)顯示出供過(guò)于求的跡象，于是許多人開(kāi)始把重點(diǎn)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(kuò)展。那么，高等職業(yè)技術(shù)教育的優(yōu)質(zhì)從何而來(lái)，內(nèi)涵又是什么呢？很顯然，優(yōu)質(zhì)來(lái)自市場(chǎng)的反饋，內(nèi)涵意味著開(kāi)發(fā)核心產(chǎn)品。說(shuō)到底，高等職業(yè)技術(shù)教育的好壞取決于行業(yè)的評(píng)估結(jié)果，其核心競(jìng)爭(zhēng)力來(lái)自學(xué)校與行業(yè)的緊密結(jié)合。不強(qiáng)調(diào)學(xué)多少，學(xué)多深，而強(qiáng)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。高等職業(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(guò)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(shí)際需要用的東西?！　?guó)家教育部為高等職業(yè)技術(shù)教育提出的“實(shí)用為主，夠用為度”的原則恰好符合了專(zhuān)門(mén)化用途英語(yǔ)的教學(xué)規(guī)律，緊密結(jié)合了行業(yè)的實(shí)際，突現(xiàn)了高等職業(yè)技術(shù)教育的特點(diǎn)，將上崗培訓(xùn)納入到了教學(xué)內(nèi)容中來(lái)。

內(nèi)容概要

　　眾所周知，我國(guó)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(qiáng)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(guó)高等教育也已經(jīng)開(kāi)始進(jìn)入提高質(zhì)量和進(jìn)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(guó)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(lái)已經(jīng)面臨的劇烈競(jìng)爭(zhēng)達(dá)到了白熱化的階段。

書(shū)籍目錄

MODULE 1 Types of RestaurantsPart I Types of Restaurants According to Food-stylePart II Types of Restaurants According to Service-stylePart 111 Westem-style Restaurants and Chinese RestaurantsPart 1V Listen， Listen， and ListenMODULE 2 Food Service StaffingPart I The Basic Personnel Structure of a RestaurantPart II Organization of the Service Staff and Their WorkPart 111 Guidelines for Service StaffPart IV Listen， Listen， and ListenMODULE 3 ReservationPart I Some Essentials of Reservation ArrangementPart II Guidelines for Taking ReservationsPart m cases of Taking ReservationsPart IV Listen， Listen， and ListenMODULE 4 Setting TablePart I Setting Tables ProperlyPart I1 Folding Napkins and Laying a Tablecloth ...Part I Table Setting for Chinese and Western Dinner，，Part 1V Listen， Listen， and ListenMODULE 5 Seating the GuestPart I The Essentials of SeatingPart II Assigning TablesPart 111 Showing Guests to the TablePart IV Listen， Listen， and ListenMODULE 6 Recommending DishesPart I Selling According to an Expressed NeedPart II Suggesting Alternative Menu ItemsPart 111 Plus SellingPart IV Switching Customers to Available FoodsPart V Listen， Listen， and ListenMODULE 7 Taking OrdersPart I Menu StructurePart II The Breakfast MenuPart In Lunch and DinnerPart IV Listen， Listen， and ListenMODULE 8 Food PreparationPart I Pre-cooking WorkingPart II Methods of Cooking FoodsPart Listen， Listen， and ListenMODULE 9 Beverage ServicePart I Alcoholic BeveragePart II Wine and FoodPart HI WinesPart IV Listen， Listen， and ListenMODULE 10 Alternative ServicesPart I Room ServicePart 1I Fast FoodsPart HI Take-away or Take-out ServicePart IV Buffet ServicePart V Listen， Listen， and ListenMODULE 11 Serving a BanquetPart I Banquet ServicePart II The MenuPart HI Rules for Serving BanquetsPart 1V Listen， Listen， and ListenMODULE 12 Healthy EatingPart I Nutrition and Healthy EatingPart II Eating SmartPart IH Creative EatingPart IV Listen， Listen， and ListenMODULE 13 Sanitation and SafetyPart I A Welcoming EnvironmentPart I1 Food Poisoning and First AidPart 111 Personal HygienePart 1V Listen， Listen， and ListenMODULE 14 Handling ComplaintsPart I The Guest Is Always RightPart IX Dos and Donts of Handling ComplaintsPart lU Cases of Handling ComplaintsPart IV Listen， Listen， and ListenTapeseriptReference Keys

章節(jié)摘錄

　　One kind of suggestion selling that is too often neglected is plus selling.Plus selling is selling customers food items they had not originally planned to buy. This is not an imposition on customers because what the sale spersonsuggests almost always makes the meal more enjoyable. The customer gets more satisfaction from the meal. The owner of the business realizes a greater sales volume and makes more money. And finally, the salesperson earns more money through tips. By practicing plus selling, a food service salesperson makes three parties happy.　　Plus selling can be used to sen desserts, beverages, side dishes, special breadorders, and so on. The most common plus-seuing items are probably beverages.Most meals do not include a beverage. A food service salesperson usually assumes that a beverage will be ordered. Another plus-selling opportunity comes with beverage refills. When tea or coffee is ordered with a meal, the cup may be refilledat no extra cost.

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