定 價(jià):26 元
叢書(shū)名:工學(xué)結(jié)合新思維高職高專財(cái)經(jīng)類“十二五”規(guī)劃教材
- 作者:馮巖巖 ,等 著
- 出版時(shí)間:2010/10/1
- ISBN:9787811347845
- 出 版 社:對(duì)外經(jīng)濟(jì)貿(mào)易大學(xué)出版社
- 中圖法分類:H31
- 頁(yè)碼:198
- 紙張:膠版紙
- 版次:1
- 開(kāi)本:16K
本教材根據(jù)教高【2006】16號(hào)《關(guān)于全面提高高等職業(yè)教育教學(xué)質(zhì)量的若干意見(jiàn)》的文件精神,從高職高!熬蜆I(yè)為導(dǎo)向”的辦學(xué)目標(biāo)出發(fā),根據(jù)旅游酒店管理類專業(yè)人才的培養(yǎng)目標(biāo)和課程設(shè)置要求,基于星級(jí)酒店服務(wù)崗位所必需的英語(yǔ)實(shí)際應(yīng)用能力,在深入酒店實(shí)踐和廣泛調(diào)研的基礎(chǔ)上,從框架構(gòu)建、內(nèi)容篩選、深廣度定位和體例編排等方面都傾力以“工學(xué)結(jié)合”為紐帶創(chuàng)新建設(shè)。
《酒店實(shí)用英語(yǔ)》是《工學(xué)結(jié)合新思維》高職高專財(cái)經(jīng)類十二五規(guī)劃系列教材之一。
本教材根據(jù)教高【2006】16號(hào)《關(guān)于全面提高高等職業(yè)教育教學(xué)質(zhì)量的若干意見(jiàn)》的文件精神,從高職高!熬蜆I(yè)為導(dǎo)向”的辦學(xué)目標(biāo)出發(fā),根據(jù)旅游酒店管理類專業(yè)人才的培養(yǎng)目標(biāo)和課程設(shè)置要求,基于星級(jí)酒店服務(wù)崗位所必需的英語(yǔ)實(shí)際應(yīng)用能力,在深入酒店實(shí)踐和廣泛調(diào)研的基礎(chǔ)上,從框架構(gòu)建、內(nèi)容篩選、深廣度定位和體例編排等方面都傾力以“工學(xué)結(jié)合”為紐帶創(chuàng)新建設(shè)。
隨著旅游酒店行業(yè)對(duì)從業(yè)人員英語(yǔ)實(shí)用能力要求的不斷提高,高等職業(yè)院校對(duì)本專業(yè)的英語(yǔ)教育必須緊密結(jié)合酒店行業(yè)的崗位能力標(biāo)準(zhǔn)實(shí)際,強(qiáng)化對(duì)語(yǔ)言在實(shí)際工作程序中的應(yīng)用能力訓(xùn)練,充分體現(xiàn)英語(yǔ)教學(xué)與酒店服務(wù)崗位深度融合的“教學(xué)做一體”,以利學(xué)生熟練地將所學(xué)英語(yǔ)知識(shí)、語(yǔ)言能力應(yīng)用到酒店崗位的管理工作之中,成為企業(yè)“下得去、用得上、干得好、留得住”的實(shí)用型人才。
Module One The Front Desk
Sub-module 1 Accepting Room Reservation
Case 1 A Confirmed reservation 4
Case 2 A Guaranteed reservation 5
Case 3 Over-booking 6
Case 4 Handling the complaint about the room reservation 7
Sub-module 2 Check-in 15
Case 1 Bell service 16
Case 2 Registering a walk-in guest 16
Case 3 Registering a guest who has a reservation 17
Sub-module 3 Change of Reservation and Cancellation 25
Case 1 Bringing forward the reservation 26
Case 2 Extending the reservation 27
Case 3 Cancelling a guaranteed reservation 28
Sub-module 4 Other Services 35
Case 1 Taking a message 36
Case 2 Exchanging foreign currency 37
Case 3 Information service 37
Sub-module 5 Check-out 43
Case 1 Checking Out for guests 44
Case 2 Something wrong with the bill 45
Case 3 Late check-out and bell service 45
Module Two Housekeeping
Sub-module 6 Floor Service 55
Case 1 The Bellboy shows the guest to his room 56
Case 2 Room-cleaning service 57
Case 3 Food-delivering service 58
Case 4 Handling the complaint about the noise 59
Sub-module 7 Laundry Service 65
Case 1 Dry cleaning 66
Case 2 Quick service 67
Case 3 Making a wrong delivery 68
Sub-module 8 Lost and Found 73
Case 1 A complaint about lost articles 74
Case 2 Lost and Found Desk 75
Case 3 At the security section 76
Sub-module 9 Emergency Service 81
Case 1 Illness emergency 82
Case 2 Damage problem 83
Case 3 Losing the passport 84
Module Three Food and Beverage
Sub-module 1O Booking a Table 91
Case 1 Booking a table for five 92
Case 2 Booking a banquet 93
Case 3 Booking a family reunion dinner 94
Sub-module 11 Seating the Guest 101
Case 1 Seating the guests with the reservation 102
Case 2 Handling a coupon storm 103
Case 3 Receiving the guests without the reservation 104
Sub-module 12 Taking Orders 111
Case 1 Recommending specialties 112
Case 2 Recommending Sichuan Cuisine 113
Case 3 Recommending a special offer 114
Sub-module 13 Services during the Meal 119
Case 1 Eating Beijing roast duck 120
Case 2 Offering more dishes 121
Case 3 Settling the bill 122
Case 4 Handling the complaint about food 123
Module Four Other Services
Sub-module 14 Business Center 131
Case 1 Sending a fax and photocopying 132
Case 2 The Internet service 133
Case 3 Booking a ticket 134
Sub-module 15 Recreation Center 139
Case 1 Using the Gym 140
Case 2 Drinking Chinese tea and demonstrating how to brew tea 141
Case 3 Selling souvenirs 142
Sub-module 16 Conference Center 149
Case 1 Inquiries about the conference room 150
Case 2 Booking a conference room 151
Case 3 Booking a multi-functional hall 152
Tapescripts 159
Keys 169
Appendix 1 181
Appendix 2 185
Bibliography 199
Generally speaking, restaurant operation can be defined in such a pattem as "investment-transformation-product". The investment includes material resources, human resources,capital resources, etc. What is produced can be actual products and invisible products. So tospeak, the operation consists of three basic processes: circulation of commodities, namelypurchasing and cooking of foods; service process, namely the selling of foods; and informationprocess, namely the guarantee of circulation process and service process. Commodity circulation process mainly involves purchasing of foods. The procedure iscomposed of purchase application-purchasing-storage or issuing-cooking-purchaseapplication again. This is a clear description of the material food in its dynamic cycle. First,purchase applying should reflect what is going to be manufactured. And this purchasingdemand, in turn, depends on the demands of customers. Second, purchasing means that the costand expenses of material are happening. This kind of investment directly affects the income of abusiness. Last, food material is moved to the cooking department and is cut and heated. Itchanges its original form and quality and becomes food product. After a certain profit has beenrealized, another cycle begins.