饭店实用英语

作者简介

刘堂编著的《饭店实用英语(普通高等教育旅游与饭店管理专业系列规

划教材)》在内容和结构编写上精心安排。全书共

有七个单元。第1单元：饭店业概况：第2单元：

前台操作；第3单元：酒店服务；第4单元：餐

厅；第5单元：礼宾服务；第6单元：处理问题：

第7单元：退房。每个单元由四部分构成：课文

A、B；课文练习A、B；对话；对话练习A、B。

    本书在编写过程中作了大胆的创新，主要表

现了以下几个特色。首先，参加编写教材的教师

全部是教学岗位上长期从事本课程教学的一线教

师。这些教师全部是硕士以上学位，他们既精通

酒店专业知识，又精通英语语言。其次，编写本

书的过程体现了以学生学习为中心的新教学理

念。整本书编写过程中挑选了多所不同高等院校

的酒店管理专业学生参与其中，让他们提供编写

建议和方案，以做到适合学生学习的体例和内

容。再次，编写的内容注重以行业为中心。参编

人员亲自走访星级宾馆各部门，了解情况，与员

工交谈，获得第一手材料，编写中不断听取他们

意见，反复修改。最后，本书参考了国内外大量

同类教材的编写体例和内容以及网络资料，使得

本书全面贴近时代，与国际接轨。

    《饭店实用英语(普通高等教育旅游与饭店管理专业系列规划教材)》

的使用适合中、高等职业院校和高等学

院专科和本科低年级旅游和酒店管理类学生使

用，同时，也适用旅游和酒店工作人员自学。

书籍目录

Unit1  An Introduction to Hotel Industry
  Passages
  Text A
  Text B
  Conversations
  Conversation 1: Taking a Reservation by Phone
  Conversation 2: Revising a Reservation
  Conversation 3: Suggesting Alternative Accommodation
  Conversation 4: The Guest's Experience: Meeting a Hotel
Representative at the Airport
Unit2  Front Office Operation
  Passages
  Text A
  Text B
  Conversations
  Conversation 1: Introducing Hotel Services
  Conversation 2: Welcoming a Guest (1): with a Reservation
  Conversation 3: Welcoming a Guest (2): without a Reservation
  Conversation 4: Giving Directions to the Destination
  Conversation 5: Filling out a Registration Form
  Conversation 6: Escorting a Guest to a Room
  Conversation 7: Orienting a Guest to a Room
  Conversation 8. Extending a Stay
  Conversation 9: On a Company Account  
  Conversation 10: Checking in a Large Tour Group
Unit3  Hotel Services
  Passages
  Text A
  Text B
  Conversations
  Conversation 1: Helping a Guest Ship a Parcel
  Conversation 2: Parking a Guest's Car
  Conversation 3: The Hotel Laundry Service
  Conversation 4: Help a Guest with Tour Package
  Conversation 5: Housekeeping (1): Dealing with Damage in a Room
  Conversation 6: Housekeeping (2): Bringing Extra Amenities to the
Room
  Conversation 7: Housekeeping (3): Cleaning a Room
  Conversation 8: Room Services (1): Taking an Order
  Conversation 9: Room Services (2): Delivering an Order
  Conversation 10: Taking Messages for a Guest
  Conversation 11: Serving Guests in a Restaurant
  Conversation 12: The Guest's Experience: Signing for Drinks and
Snacks 
  Conversation 13: Using the Business Center
  Conversation 14: In-room Entertainment
  Conversation 15: Using a Family Pool
  Conversation 16: Using the Fitness Center
  Conversation 17: At the Executive Lounge
Unit4  The Restaurant
  Passages
  Text A
  Text B
  Conversations
  Conversation 1: Taking a Restaurant Reservation by Phone
  Conversation 2: Accommodating Guests Who Have No Reservation
  Conversation 3: Explaining that No Table is Available
  Conversation 4: Seating Guests
  Conversation 5: Taking a Beverage Order and Serving Beverage
  Conversation 6: Taking a Meal Order
  Conversation 7: Serving Food
  Conversation 8: Serving Wine
  Conversation 9: Taking Dissert and Coffee Orders
  Conversation 10: Taking Payment at the Table
  Conversation 11: Taking Payment at a Register (1): a Satisfied
Customer
  Conversation 12: Taking Payment at a Register (2): a Dissatisfied
Customer
Unit5  Concierge Services
Unit6  Dealing with Problems
Unit7  Checking Out
附录

图书封面

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