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餐饮英语【2025|PDF|Epub|mobi|kindle电子书版本百度云盘下载】

罗伯特·马杰尔（Robert Majure）原著；陈亚丽，傅文漪改编著
出版社：北京：旅游教育出版社
ISBN：7563708057
出版时间：1999
标注页数：247页
文件大小：10MB
文件页数：256页
主题词：日常会话

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图书目录

第一篇 BREAKFAST1

Lesson One An a la Carte Breakfast1

改编说明4

原序5

Lesson Two An English or an American Breakfast5

Lesson Three Breakfast Buffet8

Lesson Four The Breakfast Dialog11

Lesson Five The Chinese Breakfast17

Lesson One A Reservation for a Party of Three21

第二篇 RESERVATIONS21

Lesson Two A Reservation at the Pearl Restaurant25

Lesson Three A Reservation for Mr. Washington28

Lesson Four A Table for Six31

Lesson Five A Reservation for Nine O'clock34

Lesson Six A Reservation at the Rose Restaurant37

Lesson Seven Seating Guests40

Lesson Eight A Table Too Close to the Toilet43

Lesson One Cocktails48

第三篇 WINES,FERMENTED MALT LIQUORS,SPIRITS48

Lesson Two Beer55

Lesson Three Whisky59

Lesson Four A Drink before the Meal64

Lesson Five Non-Aloohholic Fruit Cocktails69

Lesson Six Bordeaux73

Lesson Seven A Bad Taste78

lesson Eight Champagne83

Lesson Nine Chinese Wines86

Lesson Ten Ordering Liqueur,Brandy,Port,Madeira and Sherry91

Lesson Eleven Fruit Spirit96

第四篇 TAKLNG PRDERS103

Lesson One Salads103

Lesson Two Ordering Steak108

Lesson Three Ordering Horn-d'oeuvres and Soups?112

Lesson Four Entrees?116

Lesson Five Ordering Meat124

Lesson Six Ordering Cheese127

Lesson Seven Ordering Dessert131

Lesson Eight The Wrong Order136

Lesson Nine I Ordered Turkish Coffee!141

Lesson Ten Ordering from the Sichuan Restaurant Menu147

第五篇 BKLLS152

Lesson One Two Coffees and the Bill152

Lesson Two Accepting a Travelers'Check154

Lesson Three Accepting Credit Cards157

Lesson Four Signing for the Meal159

Lesson Five Handling Cash162

第六篇 ROOM SERVICE166

Lesson One The Mini-Bar166

Lesson Two A Continental Breakfast168

Lesson Three Ordering Beef and Veal171

Lesson Four Beef and French Terminology174

Lesson Five Two Whiskies on the Rocks180

Lesson Six A Birthday Party182

Lesson Seven Dinner for Two185

Lesson Eight Ordering Lamb and Mutton188

Lesson Nine Lamb and French Terminology190

Lesson Ten The Ice Machine192

Lesson Eleven Ordering Pork194

Lesson Twelve Fresh Lemonade and a Fruit Basket196

Lesson Thirteen A Pot of Coffee and Four Cups199

Lesson Fourteen The French/English Menu201

Lesson Fifteen The French/English Menu205

Lesson Sixteen Cheese and Bread209

Lesson Seventeen Appetizers for Five211

Lesson Eighteen Green Pea Soup215

Lesson Nineteen Rice,Pasta and Curry Dishes219

Lesson Twenty Omelettes,Souffles and Crepes221

Lesson Twenty-One Salad and Dressing224

Lesson Twenty-Two Chinese Shrimps with Pineapple226

Lesson Twenty-Three Vegetable Dishes229

Lesson Twenty-Four Fried Chicken and French Fries231

Lesson Twenty-Five Ordering Breakfast by Phone233

Lesson Twenty-Six Ordering Desserts236

附录 MENU241

1.Cantonese Cuisine241

2.Tianjin Northern Style Cuisine242

3.Sichuan Restaurant242

4.The Summer Palace Menu245