酒店服務(wù)英語

內(nèi)容概要

根據(jù)酒店管理專業(yè)學(xué)生的就業(yè)需求，《酒店服務(wù)英語》由三大模塊、12個(gè)小單元和35個(gè)情景對(duì)話組成。三大模塊分別是禮儀英語、餐飲英語、前廳和客房服務(wù)英語。每一單元的內(nèi)容都由工作任務(wù)簡(jiǎn)介、常見場(chǎng)景、常用詞匯、常用句型、鞏固練習(xí)5個(gè)部分組成。遵循前后單元由淺入深、循序漸進(jìn)的原則，系統(tǒng)而連貫，互相滲透，融會(huì)貫通，形成科學(xué)的有機(jī)整體。不但從橫向上體現(xiàn)了語言基礎(chǔ)、職業(yè)能力、文化背景，更在縱向上圍繞同一個(gè)服務(wù)環(huán)節(jié)展開，以與主題密切相關(guān)的優(yōu)美圖片、相關(guān)視頻、單元學(xué)習(xí)內(nèi)容或任務(wù)介紹為導(dǎo)引，引導(dǎo)學(xué)生進(jìn)入到學(xué)習(xí)環(huán)節(jié)。其教學(xué)重點(diǎn)是營造語境，讓學(xué)生對(duì)所學(xué)單詞和詞組進(jìn)行深化練習(xí)，難點(diǎn)是對(duì)職場(chǎng)需要的服務(wù)用語進(jìn)行模擬訓(xùn)練，掌握相關(guān)聽說技能。計(jì)劃用時(shí)120學(xué)時(shí)，8個(gè)學(xué)分，酒店管理專業(yè)的學(xué)生在第三、第四兩個(gè)學(xué)期完成全部學(xué)習(xí)內(nèi)容。

書籍目錄

Part One Hotel Courtesy English
　Unit 1 Hotel Courtesy English
Part Two Food and Beverage Department
　Unit 2 Reserving the Table
 Dialogue One: Reserving the Table
 Dialogue Two: Changing the Dinner
Time
 Text : Banquet Service
 Dialogue Three: Banquet Reservation
　Unit 3 Receiving the Guest
 Dialogue Four: Receiving the Guest
 Dialogue Five: Receiving the Guest who has
no Reservation
 Dialogue Six: Recommending the Guest to
Wait
　Unit 4 Taking Order
 Text: Knowledge about Western Food
 Dialogue Seven: Taking Order about Western
Food
 Dialogue Eight: American-Style
Breakfast
 Text: Knowledge about Chinese Food
 Dialogue Nine: Taking Order about Chinese
Food
　Unit 5 Bar Service
 Text: Knowledge about Beverage
 Dialogue Ten: At the Bar
 Dialogue Eleven: Ordering the Foreign
Wine
 Dialogue Twelve: Ordering the Chinese
Wine
　Unit 6 Service during the Meal
 Dialogue Thirteen: Service during the Meal
(1)
 Dialogue Fourteen : Service during the
Meal (2)
 Dialogue Fifteen : Service during the Meal
(3)
　Unit 7 Settling the Bill
 Dialogue Sixteen: Setding the Bill for the
Staying Guest
 Dialogue Seventeen: Setding the Bill in
Cash
 Dialogue Eighteen: Settling the Bill by
Credit Card
Part Three The Front Office and Housekeeping Service
　Unit 8 Reservation Desk
 Dialogue Nineteen: Reserving the
Room
 Dialogue Twenty: Group Reservation
　Unit 9 Reception Desk
 Dialogue Twenty-One: Receiving the
Guest
 Dialogue Twenty-Two: Receiving the Group
Guests
 Dialogue Twenty-Three: Recommending the
Local Restaurant
 Dialogue Twenty-Four: Morning Call
 Dialogue Twenty-Five: Handling the
Complaints
　Unit 10 Bellman's Service
 Dialogue Twenty-Six: Leading the
Guest to the Room
 Dialogue Twenty-Seven: Introducing
the Hotel and the Service Facilities
　Unit 31 Floor Attendant's Service
 Dialogue Twenty-Eight: Cleaning the
Room (1)
 Dialogue Twenty- Nine : Cleaning the
Room (2)
 Dialogue Thirty: Dealing with the
Emergency (Taking Care of the Sick Guest )
 Dialogue Thirty-One: Introducing the
Laundry Time and the Price
 Dialogue Thirty-Two: Returning the
Laundry
　Unit 12 Check-out
 Dialogue Thirty -Three: Exchanging
the Money for the Guest
 Dialogue Thirty -Four: Settling the
Bill in Cash
 Dialogue Thirty-Five: Settling the
Bill by Credit Card
參考書目

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