餐飲與服務(wù)英語

內(nèi)容概要

《餐飲與服務(wù)英語》是高職高專院校專業(yè)英語系列教材之一，以《全國高職高專教育英語課程教學(xué)基本要求》為依據(jù)，針對現(xiàn)行全國高職高專英語教學(xué)而編寫的一本實用性較強的“行業(yè)英語”教學(xué)用書。該書適用于高等職業(yè)院校、高等專科院校、本科二級技術(shù)學(xué)院和成人高等學(xué)校常規(guī)教學(xué)和學(xué)生自學(xué)使用。該書共編寫18個單元，內(nèi)容豐富，形式多樣，每單元包括有關(guān)餐飲和服務(wù)的對話、短文、背景知識簡介和練習(xí)，同時附有生詞、注解、練習(xí)答案和譯文。具體內(nèi)容如下：    1．Inlroduction：根據(jù)每單元“行業(yè)英語”的主題內(nèi)容作出簡介。    2．Task I Talking Face to Face：包括兩個緊扣“餐飲與服務(wù)行業(yè)英語”主題的對話樣例，供學(xué)生學(xué)習(xí)模仿，使學(xué)生邊學(xué)邊練，以增強學(xué)生的口語應(yīng)用能力。    3．Task Ⅱ Maintaining a Sharp Eye：包括兩篇與該單元話題有關(guān)的文章。把閱讀作為外語教學(xué)訓(xùn)練的歸納，通過閱讀開拓眼界，進一步提高學(xué)生的交際能力，為學(xué)生自主學(xué)習(xí)創(chuàng)造充分的條件。    4．Task Ⅲ Practice：課后練習(xí)和實訓(xùn)，加強學(xué)生的知識掌握和應(yīng)用。    5．Chinese Version of Passages：包括每單元文章的譯文，以便教師和學(xué)生在教學(xué)與自學(xué)中參考。    《餐飲與服務(wù)英語》由中國職業(yè)技術(shù)教育學(xué)會教學(xué)工作委員會外語教學(xué)研究會（高職）副主任委員、天津市高等學(xué)校教學(xué)名師曹玉泉教授和天津?qū)ν饨?jīng)濟貿(mào)易職業(yè)學(xué)院經(jīng)貿(mào)外語系主任房玉靖副教授擔(dān)任主編，張磊、張桓、王麗雅任副主編，許玲、馬清娟等參加編寫，天津水晶宮飯店庫房管理主任劉延春擔(dān)任顧問。    本書在實際編寫中會有不當(dāng)和疏漏之處，希望廣大同行和使用者批評指正，以使本書能為高職高專英語教學(xué)做出更大貢獻。

書籍目錄

Unit 1 Basics of Food and Beverage Industry餐飲業(yè)基礎(chǔ)知識Unit 2 Reservations預(yù)訂服務(wù)Unit 3 Greetings and Farewells迎送賓客Unit 4 Setting the Table擺桌Unit 5 Seating Guests引領(lǐng)顧客入席Unit 6 Recommending Dishes向顧客推薦菜式Unit 7 Taking Orders for Chinese Cuisine接受中餐點菜Unit 8 Taking Orders for Western Cuisine接受西餐點菜Unit 9 Food Preparation食物準(zhǔn)備Unit 10 Serving Dishes上菜服務(wù)Unit 11 Beverage Service酒水服務(wù)Unit 12 Buffet Service自動餐服務(wù)Unit 13 Serving Guests at a Snack Bar快餐店顧客服務(wù)Unit 14 Serving Guests at a Bar酒吧顧客服務(wù)Unit 15 Serving Guests at a Cafe咖啡顧客服務(wù)Unit 16 Serving a Banquet宴會服務(wù)Unit 17 Settling Bills結(jié)賬服務(wù)Unit 18 Settling Complaints處理投訴

章節(jié)摘錄

插圖：Like the first impression of people, the guests' first impression of the dining room —— theindividual tables and the appearance they give together —— will dramatically affect the guests'dining experience and the quality of the service. Table setting refers to the job of ensuringthat everything used for the dining service is readily available and easily accessible. It mayinclude: arranging the tables and chairs, laying tablecloths, preparing appliances, settingtableware and beautifying the tables.Proper table setting involves a number of elements.The cover, the flatware orsilverware, the glassware and the china: all require careful attention if a truly professionaldining experience is to be achieved. After the tableware being set, the seats are supposed tobe arranged in a good order and also in conformity with the custom. The dishware and allneeded appliances are put in a way that not only facilitates the dinner and the service, but alsoincorporates artistic quality.Table setting.usually fails into two major categories: Chinese dinner setting and Westerndinner setting. According to varied forms of dinner, there are also a variety of table settingstyles. And generally speaking, different hotels and restaurants will have diverse table settingmethods, which may be of characteristic features. There are some elementary methods andschemes for table setting, though.Table Setting Tips for Western DinnersAllow at least 24 inches for each place setting. Crowding a table setting into less spacewill not allow diners enough room to eat.Keep all tableware approximately one inch from the edge of the table.Place all knives with the cutting edge toward the plate.Arrange all flatware in order of use, working from the outside toward the plate for eachcourse served. If salad is served after entr6e, place the salad fork next to the plate.Glass placement: from fight to left, white wine, red wine, and water/iced beverage.Champagne may be placed behind red and white.A seafood/cocktail fork is always placed to the fight of the soupspoon unless servedwith a seafood/cocktail. It may be placed on the cocktail plate.A coffee cup and saucer are never part of a table setting, except at breakfast. Coffee isserved separately, at which time a spoon may be placed on the saucer.When the salad plate is part of a table setting, it is placed above slightly to the left o

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