浙江广播电视大学文本教学辅导1_酒店英语（2）.doc_大学文库

☆Studying(Teaching) procedures Section 1 Listening Listen to the tape and do the exe. A, then check the answers. Listen to the tape and do the exe. B, then check the answers. Listen to the tape and do the exe. C , then check the answers. Try to discuss the main courses in the Western style a la carte service and how the dishes are served. Section 2 Dialogues Listen to Dialogue 1 --- How to serve Western Cuisine —Offering Room Service and Dialogue 2—Explaining Western Dishes. Do the exercises A, B, C and D on page 124-125. Section 3 Summary of our work –Catering (Ask students to ) read the text loudly, then answer the questions in Ex. A. and B. (p127-128) Notes: (1).对话 1 展现的是点客房送餐服务 (room service)的操作规范。对话 2 介绍了美式早餐 (American breakfast)，而大陆式早餐(continental breakfast)则相对简单，主要包括：coffee/tea; orange juice/grapefruit juice; breakfast roll/toast served with butter/jam。 (2) fried egg(煎蛋), 包括 sunny-side up(单面煎蛋)和 over easy(双面煎蛋)两种; boiled egg(煮鸡蛋),包括 hard boiled（煮老一些的）和 soft boiled（煮嫩一些的），有的顾客回答“要煮嫩一些”时，也可以说 “three minutes”。 (3) 一些推销饭店及其产品的常用语： It’s our chef’s recommendation.这是我们大厨的拿手菜。 It’s delicious and worth a try. 它美味可口，值得一试。 4) Moussaka—a sort of pie Vichyssoise—it is a creamy soup made of leeks, onions, and potatoes, with cream. ⚫ Important sentences: (Dialogue 1)—Call the room service Guest: Henry Lucas calling from room 702. Could you send breakfast to my room? Waiter: Certainly, Mr. Lucas. We have very good room service. For how many people? Guest: Just for one. I’m alone. Waiter: Would you like Continental breakfast or American breakfast? Guest: American breakfast, please. Waiter: With coffee or tea? Guest: Coffee, please. Waiter: How would you like the eggs done, fried or boiled? Guest: Boiled. Mm, three minutes, please

Waiter:Would you like them served with ham or bacon? Guest:With ham. Waiter:Well,Mr.Lucas.Your breakfast will be sent up to your room in a few minutes.Please wait for a short while. (Dialogue 2)-explaining western dishes Guest:Excuse me,could you tell me what specialties you have for the buffet? Waiter:Yes,of course.They are all here on the stand.This is Salad Breton.It consists of chopped carrots,French beans,potatoes,and turnips,with hard-boiled eggs,mayonnaise and French dressing. Guest:I see.And are the vegetables raw? Waiter:No,madam.They're cooked. Guest:What is this soup? Waiter:Vichyssoise,madam.It's our chef's recommendation.It's very delicious and worth a try. Guest:Is it hot? Waiter:No.madam.It's cold. Section 4 consolidation A.Role-play B.Match the terms in column A with the respective definitions in column B.(p131) C.Reading the comprehension on p131 and answer the questions on p135-136. 1.to bake A.to cook in water or another liquid at 100 c. 2.to boil B.to cook in water or another liquid at a little less than 100c 3.to fry C.to cook in the water or another liquid at 100c,slowly and for a long time (eg. Beef) 4.to grill D.to cook in steam 5.to poach E.to cook in the oven,with very little or no fat.(eg:bread) 6.to roast F.to cook in the oven,with fat(eg.Meat) 7.to saute G.to cook under(or over)direct heat(eg.Steak) 8.to steam H.to cook in fat or oil 9.to stew I.to cook in a little fat,for a short time E.translate the following into Chinese.P137 The key to a successful Room Service operation is organization.Food must be delivered promptly and at the correct temperature.Guests will become annoyed if their breakfast order arrive an hour late.Incorrect orders also complicate the system,as it takes a great deal of time to return an incorrect order to the kitchen,have it redone,and transport it back to the guest's room. Notes: *复习一下前面单元情景对话介绍了总台预定员接待散客预定时的操作规范。 *Hotel rooms mainly include:single rooms单人房，double rooms双人房，deluxe single

Waiter: Would you like them served with ham or bacon? Guest: With ham. Waiter: Well, Mr. Lucas. Your breakfast will be sent up to your room in a few minutes. Please wait for a short while. (Dialogue 2)—explaining western dishes Guest: Excuse me, could you tell me what specialties you have for the buffet? Waiter: Yes, of course. They are all here on the stand. This is Salad Breton. It consists of chopped carrots, French beans, potatoes, and turnips, with hard-boiled eggs, mayonnaise and French dressing. Guest: I see. And are the vegetables raw? Waiter: No, madam. They’re cooked. Guest: What is this soup? Waiter: Vichyssoise, madam. It’s our chef’s recommendation. It’s very delicious and worth a try. Guest: Is it hot? Waiter: No. madam. It’s cold. Section 4 consolidation A. Role-play B. Match the terms in column A with the respective definitions in column B. (p131) C. Reading the comprehension on p131 and answer the questions on p135-136. 1. to bake A. to cook in water or another liquid at 100 c. 2. to boil B. to cook in water or another liquid at a little less than 100c 3. to fry C. to cook in the water or another liquid at 100c, slowly and for a long time (eg. Beef) 4. to grill D. to cook in steam 5. to poach E. to cook in the oven, with very little or no fat. (eg: bread) 6. to roast F. to cook in the oven, with fat (eg. Meat) 7. to sauté G. to cook under (or over) direct heat(eg. Steak) 8. to steam H. to cook in fat or oil 9. to stew I. to cook in a little fat, for a short time E. translate the following into Chinese. P137 The key to a successful Room Service operation is organization. Food must be delivered promptly and at the correct temperature. Guests will become annoyed if their breakfast order arrive an hour late. Incorrect orders also complicate the system, as it takes a great deal of time to return an incorrect order to the kitchen, have it redone, and transport it back to the guest’s room. Notes： * 复习一下前面单元情景对话介绍了总台预定员接待散客预定时的操作规范。 * Hotel rooms mainly include: single rooms 单人房, double rooms 双人房,deluxe single

浙江广播电视大学 文本 教学辅导1_酒店英语（2）

浙江广播电视大学文本教学辅导1_酒店英语（2）