[前言] 【目錄】 Part I Basic Knowledge of Food &Beverage Industry 餐飲業基礎知識 Chapter 1 Brief Introduction of F & B Industry 認識餐飲行業 Unit 1 F & B Industry and Production 餐飲業和餐飲產品 Unit 2 Organization Structure of F & B Enterprise 餐飲企業的組織結構 Chapter 2 Basic Knowledge of F & B Service 餐飲服務基礎 Unit 1 Ten Basic Rules 餐飲服務基本守則10條 Unit 2 100 Common Expressions 餐飲服務基礎用語100句 Part II F & B Service 餐飲服務 Chapter 1 Reservation 預訂服務 Chapter 2 Greeting & Farewell 迎送賓客 Chapter 3 Taking Orders 點菜服務 Unit 1 At a Chinese Restaurant 在中餐廳 Unit 2 At a Western Restaurant 在西餐廳 Chapter 4 Beverage Service 酒水服務 Unit 1 Introducing & Recommending Beverages 推介酒水 Unit 2 Bar Service 酒吧服務 Chapter 5 Serving at the Dinner 席間服務 Unit 1 At the Chinese Restaurant 中餐服務 Unit 2 At the Western Restaurant 西餐服務 Chapter 6 Banquet Service 宴會服務 Chapter 7 Settling the Bills 結帳服務 Chapter 8 Handling Complaints 處理投訴 Appendix 附錄 Appendix 1 Dinning Room Utensils and Tableware 餐廳用具名稱 Appendix 2 Cookery Vocabulary 烹飪常用字彙 Appendix 3 Chinese Staple Food and Pastry 中餐主食及點心 Appendix 4 Western Staple Food and Dessert 西餐主食及甜品 Appendix 5 Drinks 酒水飲料 Appendix 6 Fruit and Vegetables 蔬菜水果 Appendix 7 Chinese Food Menu 中餐菜單 Appendix 8 Western Food Menu 西餐菜單 Appendix 9 Basic Knowledge of Drinks 酒水知識基礎 Appendix 10 20 Popular Cocktails 常見雞尾酒20款 Appendix 11 Diets Forbids, Preferences and Etiquettes of Main Guest Countries 我國主要客源國的飲食禁忌、偏好與禮節 Appendix 12 Diets Forbids and Preferences of Main Minorities 我國主要少數民族的飲食喜好和禁忌 Appendix 13 Main Festivals 中西方重要傳統節日
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