圖書導(dǎo)航
作者:童薇、王祎、呂琪
字?jǐn)?shù):124
頁數(shù):104
版次:1
定價(jià):56.2
ISBN:978-7-313-28041-1
出版日期:2024/12
本教材打破以口語對話為主要特征的“酒店英語”教材寫作模式,以工作流程為基礎(chǔ),做到內(nèi)容設(shè)置項(xiàng)目化、課程內(nèi)容崗位化、項(xiàng)目觸發(fā)任務(wù)化。在內(nèi)容設(shè)計(jì)上,本教材以真實(shí)的工作任務(wù)為準(zhǔn)則,學(xué)習(xí)者可在完成具體工作任務(wù)的過程中構(gòu)建相關(guān)理論知識,發(fā)展職業(yè)能力。本教材重視對學(xué)習(xí)者職業(yè)能力的訓(xùn)練,理論知識的選取緊緊圍繞工作任務(wù)完成的需要。本教材以酒店各部門的崗位職責(zé)為導(dǎo)向,涵蓋前廳部、客房部、廚房部、餐飲部、休閑娛樂部、商務(wù)中心的對客服務(wù)內(nèi)容,旨在為學(xué)習(xí)者提供酒店服務(wù)崗位所需要的專業(yè)英語知識和技能。本教材既可作為高等職業(yè)院校酒店管理等專業(yè)的教學(xué)用書,也可作為相關(guān)從業(yè)人員的參考用書。
Capter One An Overview of the Hospitality Industry
Part One Background and Introduction
Part Two Category of Hotels
Part Three Types of Hotel Rooms
Chapter Two Front Office
Part One Background and Introduction
Part Two Post Description
Part Three Responsibilities
Part Four Equipment Knowledge
Part Five Skills Required
Part Six Workshop
Chapter Three Housekeeping Department
Part One Background and Introduction
Part Two Post Description
Part Three Responsibilities
Part Four Equipment Knowledge
Part Five Skills Required
Part Six Workshop
Chapter Four Kitchen Department
Part One Background and Introduction
Part Two Post Description
Part Three Responsibilities
Part Four Equipment Knowledge
Part Five Skills Required
Part Six Workshop
Chapter Five Food and Beverage Department
Part One Background and Introduction
Part Two Post Description
Part Three Responsibilities
Part Four Equipment Knowledge
Part Five Skills Required
Part Six Workshop
Chapter Six Leisure and Recreation Department
Part One Background and Introduction
Part Two Post Description
Part Three Responsibilities
Part Four Equipment Knowledge
Part Five Skills Required
Part Six Workshop
Chapter Seven Business Center
Part One Background and Introduction
Part Two Post Description
Part Three Responsibilities
Part Four Equipment Knowledge
Part Five Skills Required
Part Six Workshop
參考文獻(xiàn)