飯店實(shí)用英語

內(nèi)容概要

　　本書在內(nèi)容和結(jié)構(gòu)編寫上精心安排。全書共有七個(gè)單元。第1單元：飯店業(yè)概況：第2單元：前臺(tái)操作；第3單元：酒店服務(wù)；第4單元：餐廳；第5單元：禮賓服務(wù)；第6單元：處理問題：第7單元：退房。每個(gè)單元由四部分構(gòu)成：課文
A、B；課文練習(xí)A、B；對(duì)話；對(duì)話練習(xí)A、B。
本書在編寫過程中作了大膽的創(chuàng)新，主要表現(xiàn)了以下幾個(gè)特色。首先，參加編寫教材的教師全部是教學(xué)崗位上長(zhǎng)期從事本課程教學(xué)的一線教師。這些教師全部是碩士以上學(xué)位，他們既精通酒店專業(yè)知識(shí)，又精通英語語言。其次，編寫本書的過程體現(xiàn)了以學(xué)生學(xué)習(xí)為中心的新教學(xué)理念。整本書編寫過程中挑選了多所不同高等院校的酒店管理專業(yè)學(xué)生參與其中，讓他們提供編寫建議和方案，以做到適合學(xué)生學(xué)習(xí)的體例和內(nèi)容。再次，編寫的內(nèi)容注重以行業(yè)為中心。參編人員親自走訪星級(jí)賓館各部門，了解情況，與員工交談，獲得第一手材料，編寫中不斷聽取他們意見，反復(fù)修改。最后，本書參考了國內(nèi)外大量同類教材的編寫體例和內(nèi)容以及網(wǎng)絡(luò)資料，使得本書全面貼近時(shí)代，與國際接軌。
　　本書的使用適合中、高等職業(yè)院校和高等學(xué)院?？坪捅究频湍昙?jí)旅游和酒店管理類學(xué)生使用，同時(shí)，也適用旅游和酒店工作人員自學(xué)。

書籍目錄

Unit1  An Introduction to Hotel Industry
  Passages
  Text A
  Text B
  Conversations
  Conversation 1: Taking a Reservation by Phone
  Conversation 2: Revising a Reservation
  Conversation 3: Suggesting Alternative Accommodation
  Conversation 4: The Guest's Experience: Meeting a Hotel
Representative at the Airport
Unit2  Front Office Operation
  Passages
  Text A
  Text B
  Conversations
  Conversation 1: Introducing Hotel Services
  Conversation 2: Welcoming a Guest (1): with a Reservation
  Conversation 3: Welcoming a Guest (2): without a Reservation
  Conversation 4: Giving Directions to the Destination
  Conversation 5: Filling out a Registration Form
  Conversation 6: Escorting a Guest to a Room
  Conversation 7: Orienting a Guest to a Room
  Conversation 8. Extending a Stay
  Conversation 9: On a Company Account  
  Conversation 10: Checking in a Large Tour Group
Unit3  Hotel Services
  Passages
  Text A
  Text B
  Conversations
  Conversation 1: Helping a Guest Ship a Parcel
  Conversation 2: Parking a Guest's Car
  Conversation 3: The Hotel Laundry Service
  Conversation 4: Help a Guest with Tour Package
  Conversation 5: Housekeeping (1): Dealing with Damage in a Room
  Conversation 6: Housekeeping (2): Bringing Extra Amenities to the
Room
  Conversation 7: Housekeeping (3): Cleaning a Room
  Conversation 8: Room Services (1): Taking an Order
  Conversation 9: Room Services (2): Delivering an Order
  Conversation 10: Taking Messages for a Guest
  Conversation 11: Serving Guests in a Restaurant
  Conversation 12: The Guest's Experience: Signing for Drinks and
Snacks 
  Conversation 13: Using the Business Center
  Conversation 14: In-room Entertainment
  Conversation 15: Using a Family Pool
  Conversation 16: Using the Fitness Center
  Conversation 17: At the Executive Lounge
Unit4  The Restaurant
  Passages
  Text A
  Text B
  Conversations
  Conversation 1: Taking a Restaurant Reservation by Phone
  Conversation 2: Accommodating Guests Who Have No Reservation
  Conversation 3: Explaining that No Table is Available
  Conversation 4: Seating Guests
  Conversation 5: Taking a Beverage Order and Serving Beverage
  Conversation 6: Taking a Meal Order
  Conversation 7: Serving Food
  Conversation 8: Serving Wine
  Conversation 9: Taking Dissert and Coffee Orders
  Conversation 10: Taking Payment at the Table
  Conversation 11: Taking Payment at a Register (1): a Satisfied
Customer
  Conversation 12: Taking Payment at a Register (2): a Dissatisfied
Customer
Unit5  Concierge Services
Unit6  Dealing with Problems
Unit7  Checking Out
附錄

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