饭店英语
2012-6
旅游教育出版社
李晓红 编
187
159000
《新编高职高专旅游管理类专业规划教材：饭店英语》根据国际旅游饭店发展的新形势和新特点，以国际饭店标准为依据，遵循“工作过程为导向”的教学设讣理念，依照旅游饭店服务与管理活动的全过程，主要介绍旅游饭店各个相关部门的服务与管理工作等知识技能以及相关的语言知识技能和交际技能，注重“互动性、交际性、趣味性和实践性”。
Part I Front Office
Unit 1 Room Reservation
I. Lead-in
II. Situational Dialogues
llI. Key Words and Sentence Patter
IV. Oral Practice
V. Exteive Reading
V1. Form Filling
Unit 2 Check-in Service
I. Lead-in
II. Situational Dialogues
III. Key Words and Sentence Patter
IV. Oral Practice
V. Exteive Reading
VI. Form Filling
Unit 3 Bell Service
I. Lead-in
II. Situational Dialogues
III Key Words and Sentence Patter
IV. Oral Practice
V. Exteive Reading
VI. Form Filling
Unit 4 Information Service
1. Lead-in
1I. Situational Dialogues
III. Key Words and Sentence Patter
IV. Oral Practice
V. Exteive Reading
VI. Form Filling
Unit 5 Business Center
I. Lead-in
II. Situational Dialogues
1II. Key Words and Sentence Patter
IV. Oral Practice
V. Exteive Reading
VI. Form Filling
Unit 6 The Operator
I. Lead-in
II. Situational Dialogues
Ill Key Words and Sentence Patter
IV. Oral Practice
V. Exteive Reading
VI. Form Filling
Unit 7 The Cashier
I. Lead-in
II. Situational Dialogues
III. Key Words and Sentence Patter
IV. Oral Practice
V. Exteive Reading
VI. Form Filling
Unit 8 Check-out Service
I. Lead-in
I1. Situational Dialogues
III. Key Words and Sentence Patter
IV. Oral Practice
V. Exteive Reading
VI. Form Filling
Unit 9 Dealing with Complaints
I. Lead-in
II. Situational Dialogues
Ill. Key Words and Sentence Patter
IV. Oral Practice
V. Exteive Reading
VI. Form Filling
Part II Housekeeping
Part III Food &Beverage
Part IV Recreation and Conference Service
Part V Other Services
References
