Chapter I Entry 第一条外国人入境,应当向中国的外交代表机关、领事机关或者外交部授权的其他驻外机关 申请办理签证。 Article I For entry to China, aliens shall apply for visas to Chinese diplomatic missions, consular posts or other foreign-based agencies authorized by the Foreign Affairs of the People's Republic of China

1. Special in Guilin Guilin Three Treasures: Fermented Bean Curd; Chilli Sauce; Sanhua Liquor Guilin rice noodle Yao Minorities'Oil Tea Yangshuo beer fish Fish from the clear water of Li River, Lingchuan dog meat Lipu steamed port with taro Stewed duck with gingko nuts Guilin field snails

(于1993年3月1日起施行) 1限制进境物品 (1)无线电收发信机、通信保密机 (2)烟、酒 (3)濒危的和珍贵的动物、植物(均含标本)及其种子和繁殖的材料

Teaching aims Have a general introduction about the course---a. what can students learn from le course b students' course evaluation 2. Have a general introduction about hotel and lodging industry

1. Jiangguo Hotel Jiangguo Hotel---the first China-Hongkong cooperative hotel; Hongkong fund entered in 1979. Penisula Groups took charge of Jiangguo in1982

Personnel Personnel management has been neglected in the past; but now more and more hotels have realized its importance, owing to the following 2 factors: 1. the trend to chain operation has swallowed up many of the independent hotels, and a chain operation can well afford personnel specialists

1. Wine List 1. Aperitifs餐前酒 Eg: Martini Rossi马丁尼罗士 French Vermouth, Noilly Prat法国味美思 2. Cocktails鸡尾酒 Pink Lady; Bronx: Old Fashioned; Vodka Martini; Million Dollar; Champagne Cocktail

当日可取;快洗服务;次日服务;快烫服务;24小时洗衣服务; same-day service (collected by 11: 00; returned on the same day) express service (collected all day and returned within 4 hours; with 50% extra- charge) Next day service (Collected after 11: 00, delivered before 19: 00 next day) Express pressing service (collected all day and returned within 1 hour) 24-hour laundry service

Housekeeping General Introduction of Guestrooms General Introduction of the Housekeeping Department Standard Services in the Housekeeping Department

The guest cycle Guest transaction during a hotel stay determine the flow of business which can be divided into four stages pre-arrival---reservation 2.arrival registration 3. occupancy---occupancy services 4.departure-----check-out and histor