Part I Basic Knowledge of Food＆Beverage Industry 餐饮业基础知识 Chapter 1 Brief Introduction of F＆B Industry认识餐饮行业 Unit 1 F&B Industry and Production餐饮业和餐饮产品 Unit 2 Organization Structure ofF&B Enterprise餐饮企业的组织结构 Chapter 2 Basic Knowledge of F&B Service餐饮服务基础 Unit 1 Ten Basic Rules餐饮服务基本守则10条 Unit 2 100 Common Expressions餐饮服务基础用语100句 Part Ⅱ F＆B Service 餐饮服务 Chapter 1 Reservation预订服务 Chapter 2 Greeting&Farewell迎送宾客 Chapter 3 Taking Orders点菜服务 Unit l At a Chinese Restaurant在中餐厅 Unit 2 At a Western Restaurant在西餐厅 Chapter 4 Beverage Service酒水服务 Unit 1 Introducing&Recommending Beverages推介酒水 Unit 2 Bar Service酒吧服务 Chapter 5 Serving at the Dinner席间服务 Unit 1 At the Chinese Restaurant中餐服务 Unit 2 At the Western Restaurant西餐服务 Chapter 6 Banquet Service宴会服务 Chapter 7 Settling the Bills结账服务 Chapter 8 Handling Complaints处理投诉 Appendix附录 Appendix 1 Dinning Room Utensils and Tableware餐厅用具名称 Appendix 2 CookeryVocabulary烹饪常用词汇 Appendix 3 Chinese Staple Food and Pastry中餐主食及点心 Appendix 4 Westem Staple Food and Dessert西餐主食及甜品 Appendix 5 Drinks酒水饮料 Appendix 6 Fruit and Vegetables蔬菜水果 Appendix 7 Chinese Food Menu中餐菜单 Appendix 8 Western Food Menu西餐菜单 Appendix 9 Basic Knowledge ofDrinks酒水知识基础 Appendix 10 20 Popular Cocktails常见鸡尾酒20款 Appendix 11 Diets Forbids，Preferences and EtiqueRes ofMain Guest Countries 我国主要客源国的饮食禁忌、偏好与礼节 Appendix 1 2 Diets Forbids and Preferences of Main Minorities 我国主要少数民族的饮食喜好和禁忌 Appendix 13 Main Festivals中西方重要传统节日
