《酒店服务英语(高职高专公共基础课系列教材)》由尹立荣、张虹薇主编，本教材遵循专门化的英语教学规律，紧密结合酒店行业特点，以情景功能法为平台，以口头交际能力培养为任务，将酒店业的服务意识、管理理念、服务流程、规范用语、常用语句和中西方餐饮文化融于一体。突出听说技能的培养，但也不偏废服务与管理；淡化语法，但也不放弃必要的语言操练，尽量作到科学性、实用性、得体性、多样性的有机结合。

本教材在编写过程中，充分听取了行业专家、学者、企业领导、一线工作人员的建议和意见，结合当前酒店管理专业的发展实际，按照从业人员应该具备的理论知识、专业知识、实践知识、专业技能和综合素质来设计，教材内容具有一定的应用性、实践性和时效性。本教材旨在培养能熟练掌握英语听说技能、能用简单的英语为海外宾客提供服务的酒店从业人员。

《酒店服务英语(高职高专公共基础课系列教材)》由尹立荣、张虹薇主编，根据酒店管理专业学生的就业需求，《酒店服务英语(高职高专公共基础课系列教材)》由三大模块、12个小单元和35个情景对话组成。三大模块分别是礼仪英语、餐饮英语、前厅和客房服务英语。每一单元的内容都由工作任务简介、常见场景、常用词汇、常用句型、巩固练习5个部分组成。遵循前后单元由浅入深、循序渐进的原则，系统而连贯，互相渗透，融会贯通，形成科学的有机整体。不但从横向上体现了语言基础、职业能力、文化背景，更在纵向上围绕同一个服务环节展开，以与主题密切相关的优美图片、相关视频、单元学习内容或任务介绍为导引，引导学生进入到学习环节。其教学重点是营造语境，让学生对所学单词和词组进行深化练习，难点是对职场需要的服务用语进行模拟训练，掌握相关听说技能。计划用时120学时，8个学分，酒店管理专业的学生在第三、第四两个学期完成全部学习内容。

Part One Hotel Courtesy English

 Unit 1 Hotel Courtesy English

Part Two Food and Beverage Department

 Unit 2 Reserving the Table

Dialogue One: Reserving the Table

Dialogue Two: Changing the Dinner Time

Text : Banquet Service

Dialogue Three: Banquet Reservation

 Unit 3 Receiving the Guest

Dialogue Four: Receiving the Guest

Dialogue Five: Receiving the Guest who has no Reservation

Dialogue Six: Recommending the Guest to Wait

 Unit 4 Taking Order

Text: Knowledge about Western Food

Dialogue Seven: Taking Order about Western Food

Dialogue Eight: American-Style Breakfast

Text: Knowledge about Chinese Food

Dialogue Nine: Taking Order about Chinese Food

 Unit 5 Bar Service

Text: Knowledge about Beverage

Dialogue Ten: At the Bar

Dialogue Eleven: Ordering the Foreign Wine

Dialogue Twelve: Ordering the Chinese Wine

 Unit 6 Service during the Meal

Dialogue Thirteen: Service during the Meal (1)

Dialogue Fourteen : Service during the Meal (2)

Dialogue Fifteen : Service during the Meal (3)

 Unit 7 Settling the Bill

Dialogue Sixteen: Setding the Bill for the Staying Guest

Dialogue Seventeen: Setding the Bill in Cash

Dialogue Eighteen: Settling the Bill by Credit Card

Part Three The Front Office and Housekeeping Service

 Unit 8 Reservation Desk

Dialogue Nineteen: Reserving the Room

Dialogue Twenty: Group Reservation

 Unit 9 Reception Desk

Dialogue Twenty-One: Receiving the Guest

Dialogue Twenty-Two: Receiving the Group Guests

Dialogue Twenty-Three: Recommending the Local Restaurant

Dialogue Twenty-Four: Morning Call

Dialogue Twenty-Five: Handling the Complaints

 Unit 10 Bellman's Service

 Dialogue Twenty-Six: Leading the Guest to the Room

 Dialogue Twenty-Seven: Introducing the Hotel and the Service Facilities

 Unit 31 Floor Attendant's Service

 Dialogue Twenty-Eight: Cleaning the Room (1)

 Dialogue Twenty- Nine : Cleaning the Room (2)

 Dialogue Thirty: Dealing with the Emergency (Taking Care of the Sick Guest )

 Dialogue Thirty-One: Introducing the Laundry Time and the Price

 Dialogue Thirty-Two: Returning the Laundry

 Unit 12 Check-out

 Dialogue Thirty -Three: Exchanging the Money for the Guest

 Dialogue Thirty -Four: Settling the Bill in Cash

 Dialogue Thirty-Five: Settling the Bill by Credit Card

参考书目