酒店英語(yǔ)

定　價(jià)：￥49.80

作　者：	霍妍如
出版社：	華中科技大學(xué)出版社
叢編項(xiàng)：
標(biāo)　簽：	暫缺

ISBN：	9787577200453	出版時(shí)間：	2023-10-01	包裝：	平裝
開(kāi)本：	16開(kāi)	頁(yè)數(shù)：	268	字?jǐn)?shù)：

內(nèi)容簡(jiǎn)介

　　世賽是根據(jù)酒店對(duì)客服務(wù)的實(shí)際崗位需求而設(shè)定的比賽，世賽賽項(xiàng)的具體內(nèi)容代表著該行業(yè)領(lǐng)域進(jìn)的水平。根據(jù)世賽技術(shù)文件所涉及的范圍，本教材內(nèi)容制定為6大板塊共29節(jié)，板塊為前廳部；第二板塊為客房部；第三板塊為餐飲部；第四板塊為康樂(lè)部；第五板塊為其他主要職能部門(mén)，包含人力資源部、銷售部、財(cái)務(wù)部和工程部；第六板塊為酒店文本寫(xiě)作，包括備忘錄、各種商務(wù)信函、傳真等。其中，每一章節(jié)都設(shè)計(jì)了多個(gè)教學(xué)欄目，方便操作，包含短文閱讀、思考討論、情景對(duì)話、知識(shí)點(diǎn)補(bǔ)充、重點(diǎn)回顧，實(shí)操練習(xí)等，涉及酒店前臺(tái)與后臺(tái)各個(gè)運(yùn)作部門(mén)和崗位的操作流程和服務(wù)技巧，以及民族、宗教、旅游文化等。文書(shū)的寫(xiě)作在酒店內(nèi)部日常管理工作中不可低估。其基本格式、技巧和方法都有一定的要求。在提高酒店英語(yǔ)語(yǔ)言能力的同時(shí)，實(shí)現(xiàn)高質(zhì)量酒店服務(wù)水平，全方面呈現(xiàn)為高素質(zhì)的文化傳播者。

作者簡(jiǎn)介

　　霍妍如，海南師范大學(xué)旅游學(xué)院講師，主研酒店英語(yǔ)、旅游英語(yǔ)、企業(yè)溝通方向，擔(dān)任海南省酒店行業(yè)職業(yè)技能競(jìng)賽前廳服務(wù)（英語(yǔ)）競(jìng)賽裁判員、世界技能大賽海南省選拔賽酒店接待（英語(yǔ)）項(xiàng)目裁判員、屆職業(yè)技能大賽酒店接待項(xiàng)目（英語(yǔ)）第三方評(píng)價(jià)裁判員等，榮獲海南師范大學(xué)“教學(xué) ”“課堂教學(xué)效果獎(jiǎng)”等稱號(hào)，多次指導(dǎo)學(xué)生在全國(guó)性的競(jìng)賽中斬獲佳績(jī)并獲指導(dǎo)教師稱號(hào)，公開(kāi)發(fā)表核心期刊論文10余篇。

圖書(shū)目錄

Contents
Section Ⅰ　Front Office
Chapter 1　Room Reservation
1.1 Warm？up Reading ／2
1.2 Situational Dialogues ／4
1.3 Knowledge Supplements ／7
1.4 Review Questions ／8
1.5 Practice ／10
1.6 Research and Discussion ／10
Chapter 2　Check？in
2.1 Warm？up Reading ／11
2.2 Situational Dialogues ／13
2.3 Knowledge Supplements ／17
2.4 Review Questions ／19
2.5 Practice ／21
2.6 Research and Discussion ／21
Chapter 3　Bell Service
3.1 Warm？up Reading ／22
3.2 Situational Dialogues ／24
3.3 Knowledge Supplements ／28
3.4 Review Questions ／28
3.5 Practice ／30
Chapter 4　Concierge
4.1 Warm？up Reading ／31
4.2 Situational Dialogues ／33
4.3 Knowledge Supplements ／36
4.4 Review Questions ／38
4.5 Practice ／40
Chapter 5　Telephone Service
5.1 Warm？up Reading ／41
5.2 Situational Dialogues ／43
5.3 Knowledge Supplements ／46
5.4 Review Questions ／47
5.5 Practice ／48
Chapter 6　 Other Guest Services
6.1 Warm？up Reading ／50
6.2 Situational Dialogues ／52
6.3 Knowledge Supplements ／55
6.4 Review Questions ／55
6.5 Practice ／57
Chapter 7　Check？out
7.1 Warm？up Reading ／58
7.2 Situational Dialogues ／60
7.3 Knowledge Supplements ／64
7.4 Review Questions ／66
7.5 Practice ／67
Section Ⅱ　Housekeeping Department
Chapter 8　Chamber Service
8.1 Warm？up Reading ／70
8.2 Situational Dialogues ／72
8.3 Knowledge Supplements ／74
8.4 Review Questions ／75
8.5 Practice ／77
8.6 Research and Discussion ／77
Chapter 9　Laundry Service
9.1 Warm？up Reading ／78
9.2 Situational Dialogues ／80
9.3 Knowledge Supplements ／83
9.4 Review Questions ／83
9.5 Practice ／85
Chapter 10　Handling Complaints
10.1 Warm？up Reading ／86
10.2 Situational Dialogues ／88
10.3 Knowledge Supplements ／91
10.4 Review Questions ／91
10.5 Practice ／93
Chapter 11　Safety and Emergency
11.1 Warm？up Reading ／94
11.2 Situational Dialogues ／97
11.3 Knowledge Supplements ／100
11.4 Review Questions ／101
11.5 Practice ／103
11.6 Research and Discussion ／103
Chapter 12　Other Housekeeping Services
12.1 Warm？up Reading ／105
12.2 Situational Dialogues ／107
12.3 Knowledge Supplements ／110
12.4 Review Questions ／111
12.5 Practice ／113
12.6 Research and Discussion ／113
Section Ⅲ　Food and Beverage Department
Chapter 13　Restaurant Reservation
13.1 Warm？up Reading ／116
13.2 Situational Dialogues ／118
13.3 Knowledge Supplements ／120
13.4 Review Questions ／121
13.5 Practice ／122
Chapter 14　Taking an Order
14.1 Warm？up Reading ／124
14.2 Situational Dialogues ／126
14.3 Knowledge Supplements ／128
14.4 Review Questions ／134
14.5 Practice ／136
Chapter 15　Room Service
15.1 Warm？up Reading ／137
15.2 Situational Dialogues ／139
15.3 Knowledge Supplements ／141
15.4 Review Questions ／143
15.5 Practice ／144
Chapter 16　Bar
16.1 Warm？up Reading ／145
16.2 Situational Dialogues ／147
16.3 Knowledge Supplements ／149
16.4 Review Questions ／154
16.5 Practice ／155
Chapter 17　Banquet and Meeting
17.1 Warm？up Reading ／156
17.2 Situational Dialogues ／158
17.3 Knowledge Supplements ／160
17.4 Review Questions ／162
17.5 Practice ／163
Chapter 18　Paying the Bill
18.1 Warm？up Reading ／164
18.2 Situational Dialogues ／166
18.3 Knowledge Supplements ／168
18.4 Review Questions ／169
18.5 Practice ／170
Section Ⅳ　Recreation and Fitness Center
Chapter 19　Fitness Center
19.1 Warm？up Reading ／172
19.2 Situational Dialogues ／174
19.3 Knowledge Supplements ／178
19.4 Review Questions ／179
19.5 Practice ／180
Chapter 20　Spa Center
20.1 Warm？up Reading ／181
20.2 Situational Dialogues ／184
20.3 Knowledge Supplements ／187
20.4 Academic Reading ／188
20.5 Review Questions ／191
20.6 Practice ／192
Chapter 21　Shopping and Entertainment
21.1 Warm？up Reading ／193
21.2 Situational Dialogues ／195
21.3 Knowledge Supplements ／198
21.4 Review Questions ／199
21.5 Practice ／201
Section Ⅴ　Other Major Departments
Chapter 22　Human Resource Department
22.1 Warm？up Reading ／204
22.2 Situational Dialogues ／206
22.3 Real World Case Study ／209
22.4 Knowledge Supplements ／210
22.5 Review Questions ／211
22.6 Practice ／213
Chapter 23　Sales and Marketing Department
23.1 Warm？up Reading ／214
23.2 Situational Dialogues ／216
23.3 Real World Case Study ／218
23.4 Knowledge Supplements ／220
23.5 Review Questions ／220
23.6 Practice ／222
Chapter 24　Accounting Department
24.1 Warm？up Reading ／223
24.2 Real World Case Study ／226
24.3 Knowledge Supplements ／226
24.4 Review Questions ／229
24.5 Practice ／231
Chapter 25　Maintenance Department
25.1 Warm？up Reading ／232
25.2 Situational Dialogues ／234
25.3 Real World Case Study ／236
25.4 Review Questions ／238
25.5 Practice ／239
Section Ⅵ　Practical Writing
Chapter 26　Quick Messages
26.1 Preview ／242
26.2 Types of Quick Messages ／243
26.3 Models ／245
26.4 Practice ／248
Chapter 27　Business Correspondence
27.1 Preview ／249
27.2 Parts of a Business Letter ／250
27.3 Models ／253
27.4 Practice ／260
Chapter 28　Fax Messages
28.1 Preview ／261
28.2 Format of Fax Messages ／261
28.3 Model ／263
28.4 Useful Expressions ／264
28.5 Practice ／264
Chapter 29　E？mails
29.1 Preview ／265
29.2 Format of E？mails ／266
29.3 Model ／266
29.4 Practice ／267
Appendix ／269
Reference ／270