餐飲英語

前言

我國高職高專教育的春天來到了。隨著國家對(duì)高職高專教育重視程度的加深，職業(yè)技能教材體系的建設(shè)成為了當(dāng)務(wù)之急。高職高專過去沿用和壓縮大學(xué)本科教材的時(shí)代一去不復(fù)返了。語言學(xué)家Harmer指出：“如果我們希望學(xué)生學(xué)到的語言是在真實(shí)生活中能夠使用的語言，那么在教材編寫中接受技能和產(chǎn)出技能的培養(yǎng)也應(yīng)該像在生活中那樣有機(jī)地結(jié)合在一起?！苯谈牡年P(guān)鍵在教師，教師的關(guān)鍵在教材，教材的關(guān)鍵在理念。我們依據(jù)《高職高專教育英語課程教學(xué)基本要求》的精神和編者做了大量調(diào)查，秉承“實(shí)用為主，夠用為度，學(xué)以致用，觸類旁通”的原則，歷經(jīng)兩年艱辛，為高職高專學(xué)生編寫了這套專業(yè)技能課和實(shí)訓(xùn)課的英語教材。

內(nèi)容概要

《餐飲英語》一書，按照高等職業(yè)教育英語教學(xué)的性質(zhì)和目標(biāo)要求，以餐飲行業(yè)崗位為背景，圍繞餐飲服務(wù)工作任務(wù)設(shè)計(jì)教學(xué)內(nèi)容，具有鮮明的針對(duì)性。本教材內(nèi)容全面、新穎獨(dú)特、實(shí)用性強(qiáng)，情景設(shè)置與餐飲服務(wù)人員的實(shí)際工作密切相關(guān)，涵蓋了餐飲服務(wù)的各個(gè)環(huán)節(jié)，突出了餐飲行業(yè)的實(shí)際操作的特點(diǎn)。本教材遵循功能語言學(xué)的教學(xué)原理，采用任務(wù)型教學(xué)模式，注重語言技能與職業(yè)知識(shí)技能的整合，加大了語言的輸出量，體現(xiàn)了“在做中學(xué)”的教學(xué)理念。本教材適用于餐飲管理專業(yè)學(xué)生、英語專業(yè)學(xué)生及有意于從事餐飲行業(yè)工作的有識(shí)之士。

書籍目錄

Unit 1 Making and Accepting a Reservation  Part A Making and Accepting a Reservation  Part B Offering an Alternative to the Guests When Their Needs Are Not AvailablIUnit 2 Receiving the Guests  Part A Receiving the Guests with the Reservation  Part B Receiving the Guests without the ResenrationUnit 3 Ordering Food and Taking orders Ⅰ  Part A Asking and Explaining Dishes  Part B Recommending DishesUnit 4 Ordering Food and Taking Orders Ⅱ  Part A Asking What the Guest Prefers  Part B Room ServiceUnit 5 Ordering DemeM  Part A Asking and Telling If Dessert Is Wanted Ⅰ  Part B Asking and Telling If Dessert Is Wanted ⅡUnit 6 Paying the Bill  Part A Asking for the Bill and Ways of Payin9  Part B Explaining the Charge and Handling Mistakes on the BillUnit 7 Bar Service Ⅰ  Part A Asking What the Guest Wants to Drink  Part B Telling What Is WantedUnit 8 Bar service Ⅱ　Part A Asking before Serving and Serving the Guest　Part B Asking How Much Is Owed and Saying GoodbyeUnit 9 Handling Complaints Ⅰ　Part A Complaining about Drinks　Part B Complaining about Meat and FoodUnit 10 Handling Complaints Ⅱ　Part A Complaining about Service　Part B Showing the Way of Dealing with Complaints

章節(jié)摘錄

插圖：You should explain to the guest patiently and offer an alternative if the time or date the guest needs is not available.Hold the guest on the waiting list if he or she insists on a certain time or date.A "reserved" card made for the guest on the assigned table will be preferable as it Hill make the guests feel especially important.A prior arrangement including the time, the menu, the wine and the payment should be made if a large party wants to have a dinner.Learning TipsGuidelines for Taking Reservations by PhoneWhat should the restaurant clerks do when they are taking reservations from the guests by phone？ For those that take a reservation, telephone courtesy is a must. Greet your guest warmly, when you are being called. Then, get the necessary information for the proper reservation in an organized manner. That means, you need to make clear the request of the guest, including the name of the guest, the number of the party, the date and time, and any special requirements. After that you should repeat these information to confirm it with the guest.

編輯推薦

《餐飲英語》是由北京大學(xué)出版社出版的。《職場(chǎng)英語》貼近工作崗位，突出崗位情景。開放性、國際性、任務(wù)性、職業(yè)性、實(shí)用性、仿真性……

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