國際專業餐飲英語【增訂二版】（16K彩色＋別冊）

【Part 1 餐廳篇】

★Unit 1 Breakfast早餐
Chapter 1: À la Carte Breakfast單點早餐
Chapter 2: Continental Breakfast and American Breakfast歐式早餐與美式早餐
Chapter 3: Breakfast Buffet自助式早餐
Chapter 4: Chinese Breakfast中式早餐
Chapter 5: Prices of Breakfast早餐價格

★Unit 2 Making a Reservation訂位
Chapter 6: A Reservation for a Party of Three預訂三個人的座位
Chapter 7: A Reservation at Pearl Restaurant在珍珠餐廳訂位
Chapter 8: A Reservation for Mr. Washington華盛頓先生的訂位
Chapter 9: A Reservation for 9:00 P.M.晚上九點鐘的訂位
Chapter 10: A Reservation at Rose Restaurant在玫瑰餐廳訂位
Chapter 11: Seating Guests帶位
Chapter 12: A Table Too Close to the Restroom座位離洗手間太近

★Unit 3 Beverages飲料
Chapter 13: Cocktails雞尾酒
Chapter 14: Beer啤酒
Chapter 15: Whiskey威士忌酒
Chapter 16: A Drink Before the Meal開胃酒
Chapter 17: Nonalcoholic Cocktails無酒精雞尾酒
Chapter 18: Wine葡萄酒
Chapter 19: Tasting Wine品酒
Chapter 20: Champagne香檳
Chapter 21: Port, Liqueur, Sherry, and Madeira波特酒、利口酒、雪莉酒、馬爹拉酒
Chapter 22: Brandy白蘭地

★Unit 4 Taking Orders點餐
Chapter 23: Taking Orders點餐
Chapter 24: Ordering Appetizers and Soups點開胃菜和湯
Chapter 25: Ordering Salads點沙拉
Chapter 26: Ordering Entrées點主菜
Chapter 27: Ordering Steak點牛排
Chapter 28: Ordering Beef點牛肉
Chapter 29: Ordering Mutton and Lamb點羊肉
Chapter 30: Ordering Cheese點起司
Chapter 31: Ordering Desserts點甜點
Chapter 32: A French Menu法文菜單
Chapter 33: Taking Orders at a Chinese Restaurant在中式餐廳點餐
Chapter 34: Dealing With Complaints處理抱怨

★Unit 5 Settling the Bill結帳
Chapter 35: Two Coffees and the Bill兩杯咖啡和帳單
Chapter 36: Accepting Credit Cards收信用卡
Chapter 37: Paying With a Traveler’s Check or Putting It on the Room支付旅行支票或簽帳
Chapter 38: Handling Cash收現金

【Part 2 客房服務篇】

★Unit 6 Breakfast and Drinks早餐和飲料
Chapter 39: Ordering Breakfast à la Carte by Phone電話單點早餐
Chapter 40: Ordering a Continental Breakfast by Phone電話訂歐式早餐
Chapter 41: Omelets歐姆蛋
Chapter 42: The Minibar客房迷你酒櫃
Chapter 43: Two Whiskeys on the Rocks兩杯威士忌加冰塊
Chapter 44: The Ice Machine製冰機
Chapter 45: Fresh Lemonade and a Fruit Basket鮮榨檸檬汁與水果籃

★Unit 7 Appetizers, Soups, and Desserts開胃菜、湯和甜點
Chapter 46: Cheese and Bread起司和麵包
Chapter 47: Appetizers開胃菜
Chapter 48: Soups湯
Chapter 49: Salads and Dressings沙拉與沙拉醬
Chapter 50: Desserts (1) 甜點（一）
Chapter 51: Desserts (2) 甜點（二）

★Unit 8 Lunch and Dinner午餐和晚餐
Chapter 52: Beef and Veal Dishes牛肉與小牛肉料理
Chapter 53: Pork Dishes豬肉料理
Chapter 54: Rice, Pasta, and Curry Dishes米飯、義大利麵、咖哩
Chapter 55: Seafood Dishes海鮮料理
Chapter 56: Vegetable Dishes蔬菜料理
Chapter 57: Poultry Dishes禽肉料理
Chapter 58: A Birthday Party生日宴會

★附錄
1.　飯店客房餐飲服務簡介
2.　飯店提供的各種服務
3.　飯店部門組織
4.　飯店工作職稱
5.　客房餐飲服務的服務特色
6.　客房餐飲的服務流程
7.　常見的托盤和箱盒組合配套
8.　客房餐飲電話訂餐流程
9.　客房餐飲送餐流程
10.　客房餐飲英語常用句
11.　各式菜單的中英文名稱
12.　食物烹調的指訂
13.　西餐的餐具擺放
14.　西餐上菜順序 & 常見的西式料理
15.　常見的餐具和調味醬
16.　各種酒杯的中英文名稱
17.　酒類介紹
18.　雞尾酒用具
19.　雞尾酒用具
20.　配酒用的常見零食
21.　下午茶茶具
22.　下午茶常見茶品
23.　下午茶常見點心

【Part 1 餐廳篇】

★Unit 1 Breakfast早餐
Chapter 1: À la Carte Breakfast單點早餐
Chapter 2: Continental Breakfast and American Breakfast歐式早餐與美式早餐
Chapter 3: Breakfast Buffet自助式早餐
Chapter 4: Chinese Breakfast中式早餐
Chapter 5: Prices of Breakfast早餐價格

★Unit 2 Making a Reservation訂位
Chapter 6: A Reservation for a Party of Three預訂三個人的座位
Chapter 7: A Reservation at Pearl Restaurant在珍珠餐廳訂位
Chapter 8: A Reservation for Mr. Washington華盛頓先生的訂位
...