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Unit One 1

Part Ⅰ Terms to Know 1

Part Ⅱ Text 3

Text A Foodservice and Restaurants in General 3

Text B Franchising 8

Unit Two 13

Part Ⅰ Terms to Know 13

Part Ⅱ Text 15

Text A Operation and Personnel 15

Text B Assigning Stations 20

Unit Three 24

Part Ⅰ Terms to Know 24

Part Ⅱ Text 26

Text A Dinning Room Organization 26

Text B Quality Control System in a Dining Room 31

Unit Four 35

Part Ⅰ Terms to Know 35

Part Ⅱ Text 37

Text A Service Styles 37

Text B Table Settings 43

Unit Five 49

Part Ⅰ Terms to Know 49

Part Ⅱ Text 50

Text A Kitchen Design 50

Text B French Cuisine 56

Unit Six 61

Part Ⅰ Terms to Know 61

Part Ⅱ Text 62

Text A Menu Designing 62

Text B Presenting the Menu and Taking the Orders 67

Unit Seven 71

Part Ⅰ Terms to Know 71

Part Ⅱ Text 72

Text A Purchasing and Storing 72

Text B Food Protection 79

Unit Eight 82

Part Ⅰ Terms to Know 82

Part Ⅱ Text 85

Text A Cost Control 85

Text B Sales Income Control 93

Unit Nine 96

Part Ⅰ Terms to Know 96

Part Ⅱ Text 99

Text A Beverage Service 99

Text B Responsible Beverage Service 106

Unit Ten 110

Part Ⅰ Terms to Know 110

Part Ⅱ Text 112

Text A Merchandising and Sales Promotion 112

Text B Satisfying Needs and Expectations 117

Appendix A 121

New Words and Expressions 121

Appendix B 142

Terms 142

Appendix C 158

西式食品、饮料举例 158

Appendix D 170

中式菜谱举例 170

参考文献 173