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Unit One Greeting Customers 1

Section One Food and Drink Service 1

Patterns Learning 1

Dialogues Showing Guests to the Table 1

Text Waiter-Host 4

Section Two Culinary Skills 8

Ma Po Beancurd 8

Interesting Reading 12

West Lake Vinegar Fish 12

Unit Two Serving the Order 14

Section One Food and Drink Service 14

Patterns Learning 14

Dialogues Service before the Meal Is Served 15

Text Waiting on Tables 17

Section Two Culinary Skills 21

Gong Bao Diced Chicken 21

Interesting Reading 25

Beggar's Chicken 25

Unit Three Taking the Order 26

Section One Food and Drink Service 26

Patterns Learning 26

Dialogues Taking and Order and Recommending Dishes 27

Text Table by Table 30

Section Two Culinary Skills 34

Fried and Braised River Crabs 34

Interesting Reading 37

Five-Willow-Leaf Fish 37

Patterns Learning 39

Section One Food and Drink Service 39

Unit Four Food and Soup Service 39

Dialogues Explaining the Menu 40

Text Food and Soup Service 42

Section Two Culinary Skills 46

Steamed Shao Mai Topped with Crab Roe 46

Interesting Reading 50

Dongpo Meat 50

Unit Five Beverage Service 52

Section One Food and Drink Service 52

Patterns Learning 52

Dialogues Wine Sales 53

Text About Beverage Service 56

Section Two Culinary Skills 60

Sesame Cakes with Minced Pork 60

Zongzi-The Traditional Chinese Food 64

Interesting Reading 64

Unit Six Tasting Wines 67

Section One Food and Drink Service 67

Patterns Learning 67

Dialogues Local Specialty and Dessert Service 68

Text Tasting of Wine 71

Section Two Culinary Skills 76

Fresh Fruits in Watermelon 76

Interesting Reading 79

Drinking Gongfu Tea 79

Unit Seven Function Catering 82

Section One Food and Drink Service 82

Patterns Learning 82

Dialogues Complaining about the Food 83

Text Function Catering 86

Section Two Culinary Skills 90

French Onion Soup 90

Interesting Reading 93

Easter Eggs 93

Unit Eight British Breakfast Service 96

Section One Food and Drink Service 96

Patterns Learning 96

Dialogues Complaining about a Late Order 97

Text British Breakfast Service 99

Section Two Culinary Skills 103

Festive Citrus Sirloin Strips 103

Interesting Reading 107

Knives 107

Patterns Learning 110

Section One Food and Drink Service 110

Unit Nine Automatic Vending 110

Dialogues Taking Customers' Orders by Phone(for take-aways) 111

Text Automatic Vending 114

Section Two Culinary Skills 119

Irish Stew 119

Interesting Reading 122

Fish Chips 122

Unit Ten Guéridon Service 125

Section One Food and Drink Service 125

Patterns Learning 125

Dialogues Taking Guests' Orders by Phone(for room service) 126

Text Guéridon Service 128

Section Two Culinary Skills 133

Crepes Suzette 133

The Story of Crepes Suzette 136

Interesting Reading 136

Unit Eleven Table Manners 139

Section One Food and Drink Service 139

Patterns Learning 139

Dialogues Settling Bills 140

Text Table Manners 143

Section Two Culinary Skills 148

Black Forest Cake 148

Interesting Reading 152

The Tradition of Afternoon Tea 152

Unit Twelve Seating Dining Customs 155

Section One Food and Drink Service 155

Patterns Learning 155

Dialogues Job Interview 156

Text Seating Dining Customs 159

Section Two Culinary Skills 163

Four Seasons Pizza 163

Interesting Reading 168

The Tradition of History of Pizza 168

Appendix Ⅰ 170

Vocabulary 170

Appendix Ⅱ 196

Ⅰ.Food and Beverage Service Equipment 196

Ⅱ.Kitchen Utensils and Equipment 199

Ⅲ.Cooking Terms 201

Ⅳ.Flavour and Types of Flavour 203

Ⅴ.Seasonings 205

Ⅵ.Selected Chinese Dishes 207

Ⅶ.Seleted Western Dishes 215