English in Catering Services

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作者：邢怡主编

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ISBN：9787040121575

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　　本教材主要按照餐饮行业工作流程编排学习任务。属于典型的任务型教材,专门针对餐饮行业服务英语听说读写技能需求进行培训设计。全书总共十六单元,每个单元都有一个主题。所有教学活动都以训练听说技能为主,兼顾读和写的技能训练。主要内容有:餐饮服务的几大类型,比如连锁饭店,独立经营的饭店,学校、医院、公司等机构经营的餐厅,快餐店、旅馆的餐饮部;预定的几种形式,引座中经常碰到的几种情况,点菜,就餐过程中的服务,向客人提供意见和建议,食品的烹饪法和准备程序,付款和结账方式,酒吧服务,外送服务,处理客人投诉,东西餐饮文化比较以及市场营销和产品宣传与市场调研等方面。　　

UNIT 1 Types of Restaurants
Part I Types of Restaurants According to Food-style
Part Ⅱ Types of Restaurants According to Service-style
Part Ⅲ Western-style Restaurants and Chinese Restaurants
Part 1V Listen, Listen, and Listen

UNIT 2 Foodserviee Staffing
Part I The BasicPersonnel Structure of a Restaurant
Part Ⅱ Organization of the Service Staff and Their Work
Part Ⅲ Guidelines for Service Staff
Part IV Listen, Listen, and Listen

UNIT 3 Reservation
Part I Some Essentials of Reservation Arrangement
Part Ⅱ Guidelines for Taking Reservations
Part Ⅲ Cases of Taking Reservations
Part 1V Listen, Listen, and Listen

UNIT 4 Setting Table
Part I Setting TablesProperly
Part II Folding Napkins and Laying a Tablecloth
Part Ⅲ Table Setting for Chinese and Western Dinners
Part 1V Listen, Listen, and Listen

UNIT 5 Seating the Guest
Part I The Essentials of Seating
Part II Assigning Tables
Part Ill Showing Guests to the Table
Part IV Listen, Listen, and Listen

UNIT 6 Recommending Dishes
Part I Selling According to an Expressed Need
Part II Suggesting Alternative Menu Items
Part IllPlus Selling
Part 1V Switching Customers to Available Foods
Part V Listen, Listen, and Listen

UNIT 7 Taking Orders
Part I Menu Structure
Part II The Breakfast Menu
Part Ⅲ Lunch and Dinner
Part IV Listen, Listen, and Listen

UNIT 8 FoodPreparation
Part IPre-cooking Working
Part II Methods of Cooking Foods
Part Ill Listen, Listen, and Listen

UNIT 9 Beverage Service
Part I Alcoholic Beverage
Part II Wine and Food
Part Ill Wines
Part Listen, Listen, and Listen

UNIT 10 Alternative Services
Part I Room Service
Part II Fast Foods
Part III Take-away or Take-out Service
Part IV Buffet Service
Part V Listen, Listen, and Listen

UNIT 11 Serving a Banquet
Part I Banquet Service
Part II The Menu
Part Ⅲ Rules for Serving Banquets
Part IV Listen, Listen, and Listen

UNIT 12 Cashier
Part I Cash Control
Part II Using a Cash Register
Part Ⅲ Credit Cards andPayment
Part IV Listen, Listen, and Listen

UNIT 13 Sanitation and Safety
Part I A Welcoming Environment
Part II FoodPoisoning and First Aid
Part ⅢPersonal Hygiene
Part 1V Listen, Listen, and Listen

UNIT 14 Handling Complaints
Part I The Guest Is Always Right
Part II Do's and Don'ts of Handling Complaints
Part Ⅲ Cases of Handling Complaints
Part IV Listen, Listen, and Listen
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