餐饮与服务英语
2009-7
对外经济贸易大学出版社
曹玉泉，房玉靖 主编
174
《餐饮与服务英语》是高职高专院校专业英语系列教材之一，以《全国高职高专教育英语课程教学基本要求》为依据，针对现行全国高职高专英语教学而编写的一本实用性较强的“行业英语”教学用书。该书适用于高等职业院校、高等专科院校、本科二级技术学院和成人高等学校常规教学和学生自学使用。该书共编写18个单元，内容丰富，形式多样，每单元包括有关餐饮和服务的对话、短文、背景知识简介和练习，同时附有生词、注解、练习答案和译文。具体内容如下： 1．Inlroduction：根据每单元“行业英语”的主题内容作出简介。 2．Task I Talking Face to Face：包括两个紧扣“餐饮与服务行业英语”主题的对话样例，供学生学习模仿，使学生边学边练，以增强学生的口语应用能力。 3．Task Ⅱ Maintaining a Sharp Eye：包括两篇与该单元话题有关的文章。把阅读作为外语教学训练的归纳，通过阅读开拓眼界，进一步提高学生的交际能力，为学生自主学习创造充分的条件。 4．Task Ⅲ Practice：课后练习和实训，加强学生的知识掌握和应用。 5．Chinese Version of Passages：包括每单元文章的译文，以便教师和学生在教学与自学中参考。 《餐饮与服务英语》由中国职业技术教育学会教学工作委员会外语教学研究会（高职）副主任委员、天津市高等学校教学名师曹玉泉教授和天津对外经济贸易职业学院经贸外语系主任房玉靖副教授担任主编，张磊、张桓、王丽雅任副主编，许玲、马清娟等参加编写，天津水晶宫饭店库房管理主任刘延春担任顾问。 本书在实际编写中会有不当和疏漏之处，希望广大同行和使用者批评指正，以使本书能为高职高专英语教学做出更大贡献。
Unit 1 Basics of Food and Beverage Industry餐饮业基础知识Unit 2 Reservations预订服务Unit 3 Greetings and Farewells迎送宾客Unit 4 Setting the Table摆桌Unit 5 Seating Guests引领顾客入席Unit 6 Recommending Dishes向顾客推荐菜式Unit 7 Taking Orders for Chinese Cuisine接受中餐点菜Unit 8 Taking Orders for Western Cuisine接受西餐点菜Unit 9 Food Preparation食物准备Unit 10 Serving Dishes上菜服务Unit 11 Beverage Service酒水服务Unit 12 Buffet Service自动餐服务Unit 13 Serving Guests at a Snack Bar快餐店顾客服务Unit 14 Serving Guests at a Bar酒吧顾客服务Unit 15 Serving Guests at a Cafe咖啡顾客服务Unit 16 Serving a Banquet宴会服务Unit 17 Settling Bills结账服务Unit 18 Settling Complaints处理投诉
插图：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
《餐饮与服务英语》：新基点全国高职高专院校商务英语系列规划教材
还没开始读，不过很喜欢就是了。
朋友出国，帮朋友买的书，速度很快 ，总体来说不错。
应该会很不错吧 介绍蛮适合我的 收到后就知道是不是适合了
有对话也有文章阅读，拓展的很多，确实是一本适合培训看的书。
比那些乱七八糟的出版社的拼起来的好多了。。。至少是教材。。实用上也还不错。。。
配有光碟，就觉得书本有点简单
描述还比较相符.纸质一般.就是连配图都是全黑白的,怕看的时候乏味
日语常用词搭配词典
不是很满意这本书
大概是教材来的吧
有很多联系....
觉得这个内容安排不是很好
根本就看不懂写的什么 笼统的很