目錄
Chapter 1 Introduction
Section 1：Types of restaurants
Section 2：Restaurant staff
Section 3：Restaurant floor plan
Chapter 2 Reservations
Section 1：Taking reservations by telephone
Section 2：Reservations not available
Section 3： Reconfirming a reservation
Section 4：Canceling a reservation
Chapter 3 Receiving & Seating Guests
Section 1：Welcoming and receiving guests
Section 2：Requesting guests to wait
Section 3：Seating guests
Chapter 4 At the Table
Section 1：Food service equipment
Section 2：Types of seasonings
Section 3：Setting the table
Chapter 5 Taking Orders
Section 1：Explaining the menu and recommending dishes
Section 2：Taking orders
Section 3：Ordering desserts
Chapter 6 Serving Meals
Section 1：Serving the appetizer/soup
Section 2：Serving the main course
Section 3：Checking on guests
Section 4：Cleaning tables after meal & serving the dessert
Section 5：Serving after-meal beverages
Chapter 7 Dealing with Complaints
Section 1：Handling food-related complaints
Section 2：Handling other complaints
Chapter 8 Paying the Bill
Section 1：Asking for the bill
Section 2：Explaining the bill
Section 3：Handling payments
Chapter 9 Breakfast and Lunch
Section 1：Breakfast
Section 2：Lunch
Chapter 10 Dinner at Specialty Restaurants
Section 1：Taiwanese / Chinese restaurants
Section 2：Japanese restaurants
Section 3：French / Italian restaurants
Section 4：Fast food restaurants
Chapter 11 Beverage Services
Section 1：Types of beverages
Section 2：Serving beer，aperitif，digestif and liqueur
Section 3：Serving coffee or tea
Section 4：Serving carbonated beverages
Appendix
Appendix Ⅰ：常用餐飲詞彙
Appendix Ⅱ：常見中式料理英譯
Answer Key |
