趙麗主編的這本《餐飲英語》按照高等職業教育
英語教學的性質和目標要求，以餐飲行業崗位為背景
，圍繞餐飲服務工作任務設計教學內容，具有鮮明的
針對性。本教材內容全面、新穎獨特、實用性強，情
景設置與餐飲服務人員的實際工作密切相關，涵蓋了
餐飲服務的各個環節，突出了餐飲行業的實際操作的
特點。本教材遵循功能語言學的教學原理，采用任務
型教學模式，注重語言技能與職業知識技能的整合，
加大了語言的輸出量，體現了“在做中學”的教學理
念。本教材適用於餐飲管理專業學生、英語專業學生
及有意於從事餐飲行業工作的有識之士。

Unit 1 Making and Accepting a Reservation
Part A Making and Accepting a Reservation
Part B Offering an Alternative to the Guests When Their Needs Are Not AvailablI
Unit 2 Receiving the Guests
Part A Receiving the Guests with the Reservation
Part B Receiving the Guests without the Resenration
Unit 3 Ordering Food and Taking orders Ⅰ
Part A Asking and Explaining Dishes
Part B Recommending Dishes
Unit 4 Ordering Food and Taking Orders Ⅱ
Part A Asking What the Guest Prefers
Part B Room Service
Unit 5 Ordering DemeM
Part A Asking and Telling If Dessert Is Wanted Ⅰ
Part B Asking and Telling If Dessert Is Wanted Ⅱ
Unit 6 Paying the Bill
Part A Asking for the Bill and Ways of Payin9
Part B Explaining the Charge and Handling Mistakes on the Bill
Unit 7 Bar Service Ⅰ
Part A Asking What the Guest Wants to Drink
Part B Telling What Is Wanted
Unit 8 Bar service Ⅱ
Part A Asking before Serving and Serving the Guest
Part B Asking How Much Is Owed and Saying Goodbye
Unit 9 Handling Complaints Ⅰ
Part A Complaining about Drinks
Part B Complaining about Meat and Food
Unit 10 Handling Complaints Ⅱ
Part A Complaining about Service
Part B Showing the Way of Dealing with Complaints
Vocabulary
Key to Exercises
Tapescript
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參考文獻