《餐饮管理英语》讲述了：众所周知，我国高等教育的模式已经发生了巨大的变化，即从原先的强调培养研究型人才的精英化教育模式转变为注重培养套用型人才的大众化教育模式，而全国高等教育也已经开始进入提高质量和进行结构改革的新阶段。目前，高等职业技术教育已快占据了中国高等教育的半壁江山。随着高等职业技术学校数量的增加，高等教育本来已经面临的剧烈竞争达到了白热化的阶段。

MODULE 1 Types of Restaurants Part Ⅰ Types of Restaurants According to Food-style Part Ⅱ Types of Restaurants According to Service-style Part Ⅲ Westem-style Restaurants and Chinese Restaurants Part Ⅳ Listen， Listen， and ListenMODULE 2 Food Service Staffing Part Ⅰ The Basic Personnel Structure of a Restaurant Part Ⅱ Organization of the Service Staff and Their Work Part Ⅲ Guidelines for Service Staff Part Ⅳ Listen， Listen， and ListenMODULE 3 Reservation Part Ⅰ Some Essentials of Reservation Arrangement Part Ⅱ Guidelines for Taking Reservations Part Ⅲ cases of Taking Reservations Part Ⅳ Listen， Listen， and ListenMODULE 4 Setting Table Part Ⅰ Setting Tables Properly Part Ⅱ Folding Napkins and Laying a Tablecloth Part Ⅲ Table Setting for Chinese and Western Dinner Part Ⅳ Listen， Listen， and ListenMODULE 5 Seating the Guest Part Ⅰ The Essentials of Seating Part Ⅱ Assigning Tables Part Ⅲ Showing Guests to the Table Part Ⅳ Listen， Listen， and ListenMODULE 6 Recommending Dishes Part Ⅰ Selling According to an Expressed Need Part Ⅱ Suggesting Alternative Menu Items Part Ⅲ Plus Selling Part Ⅳ Switching Customers to Available Foods Part Ⅴ Listen， Listen， and ListenMODULE 7 Taking Orders Part Ⅰ Menu Structure Part Ⅱ The Breakfast Menu Part Ⅰn Lunch and Dinner Part Ⅳ Listen， Listen， and ListenMODULE 8 Food Preparation Part Ⅰ Pre-cooking Working Part Ⅱ Methods of Cooking Foods Part Ⅲ Listen， Listen， and ListenMODULE 9 Beverage Service Part Ⅰ Alcoholic Beverage Part Ⅱ Wine and Food Part Ⅲ Wines Part Ⅳ Listen， Listen， and ListenMODULE 10 Alternative Services Part Ⅰ Room Service Part Ⅱ Fast Foods Part Ⅲ Take-away or Take-out Service Part Ⅳ Buffet Service Part Ⅴ Listen， Listen， and ListenMODULE 11 Serving a Banquet Part Ⅰ Banquet Service Part Ⅱ The Menu Part HI Rules for Serving Banquets Part Ⅳ Listen， Listen， and ListenMODULE 12 Healthy Eating Part Ⅰ Nutrition and Healthy Eating Part Ⅱ Eating Smart Part Ⅲ Creative Eating Part Ⅳ Listen， Listen， and ListenMODULE 13 Sanitation and Safety Part Ⅰ A Welcoming Environment Part Ⅱ Food Poisoning and First Aid Part Ⅲ Personal Hygiene Part Ⅳ Listen， Listen， and ListenMODULE 14 Handling Complaints Part Ⅰ The Guest Is Always Right Part Ⅱ Dos and Donts of Handling Complaints Part Ⅲ Cases of Handling Complaints Part Ⅳ Listen， Listen， and ListenTapeseriptReference Keys