酒水服務(wù)英語

內(nèi)容概要

　　《工學(xué)結(jié)合新思維高職高專航海技術(shù)類“十二五”規(guī)劃教材：酒水服務(wù)英語》堅(jiān)持以項(xiàng)目為載體，以任務(wù)為驅(qū)動(dòng)，以能力為本位，以學(xué)生為主體，突出學(xué)生能力素質(zhì)的培養(yǎng)?；诟叩嚷殬I(yè)教育所針對(duì)崗位確定性、工作內(nèi)容已知性的特點(diǎn)，《工學(xué)結(jié)合新思維高職高專航海技術(shù)類“十二五”規(guī)劃教材：酒水服務(wù)英語》從項(xiàng)目選取、教學(xué)模式、訓(xùn)練重點(diǎn)、知識(shí)拓展、學(xué)生活動(dòng)等諸方面均突顯酒吧從業(yè)人員的崗位技能引領(lǐng)，注重“教學(xué)做一體化”，做到理論深入淺出，實(shí)踐簡(jiǎn)明通透，操作程序清晰，訓(xùn)練循序漸進(jìn)，為實(shí)現(xiàn)課堂教學(xué)與企業(yè)應(yīng)用的無縫銜接提供了保證。
　　《工學(xué)結(jié)合新思維高職高專航海技術(shù)類“十二五”規(guī)劃教材：酒水服務(wù)英語》的建設(shè)，注重在繼承酒水服務(wù)傳統(tǒng)知識(shí)的基礎(chǔ)上，強(qiáng)調(diào)內(nèi)容的與時(shí)俱進(jìn)、思路的清晰創(chuàng)新、技能的操作與自我評(píng)價(jià)、以及閱讀參考與學(xué)生活動(dòng)的補(bǔ)充。教材的建設(shè)力求內(nèi)容新穎、圖文并茂，還原酒店酒飲的真實(shí)工作現(xiàn)場(chǎng)，使學(xué)生在身體力行的實(shí)踐中感受、體驗(yàn)和學(xué)習(xí)知識(shí)，了解酒店真實(shí)工作環(huán)境。

書籍目錄

Part A Position Descriptions
Subject One Duties & Responsibilities
Module 1 Bar Server Duties
Module 2 Bartender Duties
Module 3 Bar Manager Duties
Learning More
Students' Activities
Subject Two Personal Qualities
Module 1 Bar Server Qualities
Module 2 Bartender Qualities
Module 3 Bar Manager Qualities
Learning More
Students' Activities
Part B Basic Knowledge
Subject One Introduction
Module 1 Basics of Beverage
Module 2 Basics of Bar
Learning More
Students' Activities
Subject Two Knowledge of Beverage
Module 1 Aperitif'
Module 2 Wine
Module 3 Champagne
Module 4 Digestif
Module 5 Beer
Module 6 Cocktail
Module 7 Coffee
Learning More
Students' Activities
Part C Bar Service
Subject One Bar Preparation
Module 1 Bar Machines
Module 2 Bartender Tools
Module 3 Glassware
Module 4 Cleaning Glassware
Module 5 0pening Tasks
Learning More
Students' Activities
Subject Two Bar Service
Module 1 Taking Order
Module 2 Beer Service
Module 3 Wine Service
Module 4 Champagne Service
Module 5 Coffee Service
Module 6 Payment Service
Module 7 Handling Complaints
Learning More
Students' Activities
Part D Bartender Skills
Subject One Cutting & Preparing Garnishes
Module 1 Orange Garnishes
Module 2 Lime Garnishes
Module 3 Pineapple Garnishes
Module 4 Lemon Garnishes
Module 5 Flavor Rims
Students' Activities
Subject Two Mixing Cocktails
Module 1 Blending
Module 2 Stirring
Module 3 Shaking
Module 4 Layering
Learning More
Students' Activities
Vocabulary
References

章節(jié)摘錄

　　Two concepts central to higher end French wines are the notion of "terroir"， which links the style of the wines to the specific locations where the grapes are grown and the wine is made， and the Appellation d'Origine Controlee （AOC） system. Appellation rules closely define which grape varieties and winemaking practices are approved for classification in each of France's several hundred geograplucally defined appellations， which can cover entire 'regions， individual villages or even specific vineyards.　　There are many primary wine-producing regions in France. Bordeaux， Burgundy， the Rhone Valley， Alsace， Loire and Provence comprise the dominant French wine regions among them. These regions are known for particular grape varietals as dictated by the district's indigenous terroir.　　Bourdeaux　　With over 12 000 winegrowers and over 50 diverse growing appellations， it is no wonder that Bordeaux is the red wine hound of France. Over 80% of the wine produced in Bordeaux is red， primarily from Cabernet Sauvignon， Cabernet Franc and Merlot grapes. The two prevailing red wine-producing， subregions of Bordeaux are aptly referred to as "Left Bank" and "Right Bank."The Left Bank has soils with higher gravel content that favor Cabernet Sauvignon grapes. French wines from the Left Bank usually require more time to mature and will age for years. While the Right Bank lends itself to soil with more clay， preferring the Merlot grapes， with their early-ripening characteristics. The Right Bank wines are typically better suited for beginning Bordeaux wine drinkers， as they have lower tannin content， more fruit-forward flavor and are more inviting initially.　　Burgundy　　Burgundy lies on the eastern side of France and covers just over 100 miles; The dominating grape varietals grown in this region are Pinot Noir （making red Burgundy wines）， Chardonnay（making white Burgundy wines） and Gamay （making Beaujolais）. Burgundy's moderate climate with warm summers and cold winters allow the high-maintenance Pinot Noir grape to grow particularly well. White Burgundy is a Chardonnay Lover's delight， with' flavors of peaches and honey， crisp acidity and complex flavors that pair particularly well with seafood.　　The Rhone Valley　　The Rhone Valley lies in southeastern France， providing distinct growing conditions to produce some of France's best bargain red wines. Grenache， Syrah and Viognier are the primary grape varietals grown in this region. The laid-back Grenache grapes flourish in the sizzling southern Rhone， producing red wines that are good deals， with good flavor and plenty of food pairing options. The northern Rhone specializes in Syrah grapes， manifesting themselves into the two most popular red wines the Hermitage and the Cote Rotie.　　Alsace　　Unlike the rest of France， Alsace names its wines by grape varietal instead of just place names of origin. White wines comprise the vast majority of Alsace wines. Gewurztraminer， Pinot Blanc， Pinot Gris and Riesling are the most noteworthy of the Alsace varietals. The Alsace Gewurztraminer has remarkable flavors， unlike any New World wines， low acidity， high alcohol content all wrapped in a zesty blend of aromatic spice. The Alsace Pinot Blanc is reasonably priced and is a light-bodied white wine. The Pinot Gris has a fuller-body and reveals a rich flavor profile. The traditional Alsace Riesling is a dry， white wine with characteristic mineral nuances.　　The Loire Valley　　The Loire Valley rests on the northwest side of France beginning just inland from the Atlantic and running the length of the Loire River. The wines from the Loire Valley come in a vast array of styles， from dry to sweet and from predominately white to sparkling-wines from the Loire are often， but not always， crafted in a lighter style due in part to the region's cooler climate.　　……

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