【正文】 大學(xué)生英語學(xué)習(xí)不斷線，另一方面也是使學(xué)生所掌握的英語知識(shí)能夠轉(zhuǎn)化成為專業(yè)技能。教學(xué)基本內(nèi)容：Ⅰ Listening Comprehension 聽力對(duì)話重點(diǎn)句型聽力Ⅱ Useful Expressions入住登記的操作流程房態(tài)支付方式Ⅲ Situational Dialogue(1) A guest es up to the Reception Desk. He has booked a double room for four nights a week ago by Ctrip. Now he wants to checkin.(2) A guest enters the hotel you served. He has no reservation. Unfortunately, all the rooms are occupied until 6:00 pm. Now it is 4 o’clock. Try to make this deal successfully. Ⅳ Reading ComprehensionText A: (1) List differences between Stars and Diamonds.(2) Describe the current situation of Star ratings in China.(3) Is it necessary to introduce Diamond ratings into China? Text B: (1) Explain the function of room categories. (From supplier perspective and guest perspective.)(2) What are the differences among POV, OV and OF. (Use Chinese to answer.) Which one will be the most expensive?Ⅴ Exercises and summary 本單元重點(diǎn):登記入住流程本單元難點(diǎn)：團(tuán)隊(duì)客人的登記入住教學(xué)方法：講授Unit 3 Answer the Calls教學(xué)目的和要求：要求學(xué)生掌握酒店接聽電話的方式和類別。教學(xué)基本內(nèi)容：Ⅰ Listening Comprehension 聽力對(duì)話重點(diǎn)句型聽力Ⅱ Useful Expressions餐飲部主要崗位西餐早餐餐飲服務(wù)的基本流程餐飲預(yù)訂Ⅲ Situational Dialogue(1) Miss. Chen calls the Sun Restaurant to reserve a table for a party of six for 6:30 the next evening. The hostess answers the phone call and accepts the booking.(2) One guest calls the River Bank Restaurant to reserve a table for 8 o’clock tonight, and he requests to sit beside the window. But there is no table tonight. The hostess suggests the guest to change a time or place.Ⅳ Reading ComprehensionText A: (1) Describe the characteristics of China’s varied cuisines.(2) Why do Chinese choose chopsticks as tableware according to the passage?(3) List some differences about table manners between China and western countries. Text B: (1) When can you begin to eat?(2) How to eat soup?(3) When somebody asks you to pass the salt, can you use it before the one who requests it?(4) How to remove inedible items from the mouth?Ⅴ Exercises and summary 本單元重點(diǎn):餐位預(yù)定：個(gè)人和團(tuán)體本單元難點(diǎn)：飲食習(xí)慣及小費(fèi)問題教學(xué)方法：講授Unit 10 Orders教學(xué)目的和要求：要求學(xué)生掌握引導(dǎo)客人點(diǎn)菜的方法。教學(xué)基本內(nèi)容：復(fù)習(xí)答疑本單元重點(diǎn)和難點(diǎn)：專業(yè)詞匯及表達(dá)方式學(xué)時(shí)分配：2學(xué)時(shí)講授Final Exam教學(xué)目的和要求：考核學(xué)生的學(xué)習(xí)成果教學(xué)基本內(nèi)容：開卷考試本單元重點(diǎn)和難點(diǎn)：專業(yè)化的表達(dá)方式教學(xué)方法：測(cè)試四、課程教材及主要參考資料[1] 魯阿鳳，司愛俠，王鳳元．飯店酒店管理專業(yè)英語實(shí)用教程．北京：清華大學(xué)出版社．2010年8月．[2] 雅各，斯特魯特．朗文旅游英語．天津：南開大學(xué)出版社．2007年6月．[3] 段開成．旅游英語（高級(jí)）．天津：南開大學(xué)出版社．2004年1月．五、課程考核方式及成績(jī)?cè)u(píng)定平時(shí)成績(jī)：50%平時(shí)成績(jī)中包含期中練習(xí)成績(jī)，課程作業(yè)成績(jī)及出勤情況統(tǒng)計(jì)期末考試：50%合計(jì)：100%15 / 15