《饭店英语(附光盘新编高职高专旅游管理类专业规划教材)》编著者李晓红等。

本教材根据国际旅游饭店发展的新形势和新特点，以国际饭店标准为依据，遵循“工作过程为导向”的教学设讣理念，依照旅游饭店服务与管理活动的全过程，主要介绍旅游饭店各个相关部门的服务与管理工作等知识技能以及相关的语言知识技能和交际技能，注重“互动性、交际性、趣味性和实践性”。

 Part I Front Office

Unit 1 Room Reservation

 I. Lead-in

 II. Situational Dialogues

 llI. Key Words and Sentence Patterns

 IV. Oral Practice

 V. Extensive Reading

 V1. Form Filling

Unit 2 Check-in Service

 I. Lead-in

 II. Situational Dialogues

 III. Key Words and Sentence Patterns

 IV. Oral Practice

 V. Extensive Reading

 VI. Form Filling

Unit 3 Bell Service

 I. Lead-in

 II. Situational Dialogues

 III Key Words and Sentence Patterns

 IV. Oral Practice

 V. Extensive Reading

 VI. Form Filling

Unit 4 Information Service

 1. Lead-in

 1I. Situational Dialogues

 III. Key Words and Sentence Patterns

 IV. Oral Practice

 V. Extensive Reading

 VI. Form Filling

Unit 5 Business Center

 I. Lead-in

 II. Situational Dialogues

 1II. Key Words and Sentence Patterns

 IV. Oral Practice

 V. Extensive Reading

 VI. Form Filling

Unit 6 The Operator

 I. Lead-in

 II. Situational Dialogues

 Ill Key Words and Sentence Patterns

 IV. Oral Practice

 V. Extensive Reading

 VI. Form Filling

Unit 7 The Cashier

 I. Lead-in

 II. Situational Dialogues

 III. Key Words and Sentence Patterns

 IV. Oral Practice

 V. Extensive Reading

 VI. Form Filling

Unit 8 Check-out Service

 I. Lead-in

 I1. Situational Dialogues

 III. Key Words and Sentence Patterns

 IV. Oral Practice

 V. Extensive Reading

 VI. Form Filling

Unit 9 Dealing with Complaints

 I. Lead-in

 II. Situational Dialogues

 Ill. Key Words and Sentence Patterns

 IV. Oral Practice

 V. Extensive Reading

 VI. Form Filling

Part II Housekeeping

Part III Food &Beverage

Part IV Recreation and Conference Service

Part V Other Services

References