酒店服務英語

定　價：￥22.00

作　者：	尹立榮，張虹薇主編
出版社：	東北大學出版社
叢編項：
標　簽：	餐飲旅游業(yè)英語

購買這本書可以去

ISBN：	9787551701549	出版時間：	2012-09-03	包裝：	平裝
開本：	16開	頁數：	119	字數：

內容簡介

　　《高職高專公共基礎課系列教材：酒店服務英語》根據酒店管理專業(yè)學生的就業(yè)需求，《高職高專公共基礎課系列教材：酒店服務英語》由三大模塊、12個小單元和35個情景對話組成。三大模塊分別是禮儀英語、餐飲英語、前廳和客房服務英語。每一單元的內容都由工作任務簡介、常見場景、常用詞匯、常用句型、鞏固練習5個部分組成。遵循前后單元由淺入深、循序漸進的原則，系統(tǒng)而連貫，互相滲透，融會貫通，形成科學的有機整體。不但從橫向上體現(xiàn)了語言基礎、職業(yè)能力、文化背景，更在縱向上圍繞同一個服務環(huán)節(jié)展開，以與主題密切相關的優(yōu)美圖片、相關視頻、單元學習內容或任務介紹為導引，引導學生進入到學習環(huán)節(jié)。其教學重點是營造語境，讓學生對所學單詞和詞組進行深化練習，難點是對職場需要的服務用語進行模擬訓練，掌握相關聽說技能。計劃用時120學時，8個學分，酒店管理專業(yè)的學生在第三、第四兩個學期完成全部學習內容。

作者簡介

暫缺《酒店服務英語》作者簡介

圖書目錄

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 DinnerTime
     Text : Banquet Service
     Dialogue Three: Banquet Reservation
　Unit 3 Receiving the Guest
     Dialogue Four: Receiving the Guest
     Dialogue Five: Receiving the Guest who hasno Reservation
     Dialogue Six: Recommending the Guest toWait
　Unit 4 Taking Order
     Text: Knowledge about Western Food
     Dialogue Seven: Taking Order about WesternFood
     Dialogue Eight: American-StyleBreakfast
     Text: Knowledge about Chinese Food
     Dialogue Nine: Taking Order about ChineseFood
　Unit 5 Bar Service
     Text: Knowledge about Beverage
     Dialogue Ten: At the Bar
     Dialogue Eleven: Ordering the ForeignWine
     Dialogue Twelve: Ordering the ChineseWine
　Unit 6 Service during the Meal
     Dialogue Thirteen: Service during the Meal(1)
     Dialogue Fourteen : Service during theMeal (2)
     Dialogue Fifteen : Service during the Meal(3)
　Unit 7 Settling the Bill
     Dialogue Sixteen: Setding the Bill for theStaying Guest
     Dialogue Seventeen: Setding the Bill inCash
     Dialogue Eighteen: Settling the Bill byCredit Card
Part Three The Front Office and Housekeeping Service
　Unit 8 Reservation Desk
     Dialogue Nineteen: Reserving theRoom
     Dialogue Twenty: Group Reservation
　Unit 9 Reception Desk
     Dialogue Twenty-One: Receiving theGuest
     Dialogue Twenty-Two: Receiving the GroupGuests
     Dialogue Twenty-Three: Recommending theLocal Restaurant
     Dialogue Twenty-Four: Morning Call
     Dialogue Twenty-Five: Handling theComplaints
　Unit 10 Bellman's Service
      Dialogue Twenty-Six: Leading theGuest to the Room
      Dialogue Twenty-Seven: Introducingthe Hotel and the Service Facilities
　Unit 31 Floor Attendant's Service
      Dialogue Twenty-Eight: Cleaning theRoom (1)
      Dialogue Twenty- Nine : Cleaning theRoom (2)
      Dialogue Thirty: Dealing with theEmergency (Taking Care of the Sick Guest )
      Dialogue Thirty-One: Introducing theLaundry Time and the Price
      Dialogue Thirty-Two: Returning theLaundry
　Unit 12 Check-out
      Dialogue Thirty -Three: Exchangingthe Money for the Guest
      Dialogue Thirty -Four: Settling theBill in Cash
      Dialogue Thirty-Five: Settling theBill by Credit Card
參考書目