《旅游英语 English for Tourism and Hospitality》课程教材电子教案（PPT教学课件）Unit 7

Unit Seven Text 2 Situational Conversation pRactical Writing Supplementary Reading 旅游英语

旅游英语 Unit Seven 1 Text 2 Situational Conversation 3 Practical Writing 4 Supplementary Reading

The Most Common Menu Mistake APPETIZERS EILLS L2GZ:DS FISH& CHICKS BBQ BOB'S PIT bitit alf St rll lu te iceni mas asas a ★ SPECIALTY STACKS AWARD-WINNING SIZZLERS E2m O:M ataT Bsg tannO weierte BURGERS taIns tn artur totm rwbg hda Ane rete E2am3P21如P 国at InteC PIY 2- Po re.erts 旅游英语 Unit seven--Text

旅游英语 The Most Common Menu Mistakes Unit Seven--Text

The Most Common Menu Mistakes Words and Expressions Nouns marketing n推广;营销 masterpiece n.杰作;名作 omission n.疏忽;疏忽;省略;遗 incheon n.(正试场合的)午餐或 漏 午宴 commission n.行动任务或委托 dessert n.甜点;小点心 restaurateurs n餐馆老板或经营者 liquor n酒 strategy n.战略;策略;方案 consumption n消费 copywriter n.撰稿人 entree n.主菜 contact lenses隐形眼镜 aperitif n开胃酒;餐前酒 turnover n.人员流动;营业额 tip-onn.贴在书上的小纸片,如插图 originality n.创新;创造力;独特 或勘误表等。 recipe n.食谱;烹饪方法 flexibility n.柔韧;弹性 ingredient n原料 catering n.宴会;宴请 旅游英语 Unit seven--Text

旅游英语 • Nouns marketing n. 推广；营销 omission n. 疏忽；疏忽；省略；遗 漏 commission n. 行动任务或委托 restaurateurs n. 餐馆老板或经营者 strategy n. 战略；策略；方案 copywriter n. 撰稿人 contact lenses 隐形眼镜 turnover n. 人员流动；营业额 originality n. 创新；创造力；独特 recipe n. 食谱；烹饪方法 ingredient n. 原料 masterpiece n. 杰作；名作 luncheon n.（正试场合的）午餐或 午宴 dessert n. 甜点；小点心 liquor n. 酒 consumption n. 消费 entrée n. 主菜 aperitif n 开胃酒；餐前酒 tip-on n. 贴在书上的小纸片，如插图 或勘误表等。 flexibility n. 柔韧； 弹性； catering n. 宴会； 宴请 The Most Common Menu Mistakes Words and Expressions Unit Seven--Text

The Most Common Menu Mistakes · Verbs merchandise v.推广;买卖(商品) accommodate v容纳 encase v将某物置于箱、盒、套中 varnish v.给.上釉;使有光泽 旅游英语 Unit seven--Text

旅游英语 • Verbs merchandise v. 推广；买卖（商品） accommodate v. 容纳 encase vt. 将某物置于箱、盒、套中 varnish vt. 给…上釉；使有光泽 The Most Common Menu Mistakes Unit Seven--Text

The Most Common Menu Mistakes Adjectives profitab|ea赢利的;有获利能力的 twofold a.双重的 eloquently a流利地 literary a.文学的 rigid a僵化的;坚硬的;刚性的 soiled a.污损的;脏的 crisp a.干脆的;挺括的 miniature a.微型的;小型化的 旅游英语 Unit seven--Text

旅游英语 • Adjectives profitable a. 赢利的；有获利能力的 twofold a. 双重的 eloquently a. 流利地 literary a. 文学的 rigid a. 僵化的；坚硬的；刚性的 soiled a. 污损的；脏的 crisp a. 干脆的；挺括的 miniature a. 微型的；小型化的 The Most Common Menu Mistakes Unit Seven--Text

The Most Common Menu Mistakes · Others considerably adv.相当地;极大地 旅游英语 Unit seven--Text

旅游英语 • Others considerably adv. 相当地；极大地 The Most Common Menu Mistakes Unit Seven--Text

The Most Common Menu Mistakes · Phrases asto有关;关于 in this regard在这一点上 other than是.而非 along with和.一起 take advantage of利用某事的优势 it almost goes without saying无庸质疑的 旅游英语 Unit seven--Text

旅游英语 • Phrases as to 有关；关于 in this regard 在这一点上 other than 是…而非… along with 和…一起 take advantage of 利用某事的优势 it almost goes without saying 无庸质疑的 The Most Common Menu Mistakes Unit Seven--Text

The Most Common Menu Mistakes Notes 1. make sense有道理;有意义, make more sense than为比较级形 式,意为“…比.更有意义 2. Given the relative decline in liquor consumption..为过去分词短 语作状语,意为“如果……;在有.的情况下;假定”,本句意为 “如果餐馆中酒水的消费相对下降”,又如, Given good health,I hope to finish the work this year. 旅游英语 Unit seven--Text

旅游英语 Notes 1. make sense 有道理；有意义，make more sense than为比较级形 式，意为“…比…更有意义” 2. Given the relative decline in liquor consumption… 为过去分词短 语作状语，意为“如果……；在有…的情况下；假定” ，本句意为 “如果餐馆中酒水的消费相对下降” ，又如，Given good health, I hope to finish the work this year. The Most Common Menu Mistakes Unit Seven--Text

The Most Common Menu Mistake Exercises I. Based on your reading of the text, which of the following statements is true(tor false(F)? 1. Restaurant operators do not believe that changing and improving the menu alone can raise profits, just because there is no proof of it. F) 2. The more items that need to be given special attention to in a menu for increasing profits, the bigger size the menu should be 3. If a customer spends a lot of time in order, the turnover and profits of the restaurant would be reduced. (T 4. You can use other colors in printing the words in the menu besides the color of black, but for the colored paper. F) 5. If you want to add some descriptions of dishes into the menu you should give them to a professional writer, not the chef in the kitchen and the manager up front. (F) 旅游英语 Unit seven--Text

旅游英语 Exercises I. Based on your reading of the text, which of the following statements is true (T) or false (F)? 1. Restaurant operators do not believe that changing and improving the menu alone can raise profits, just because there is no proof of it. ( ) 2. The more items that need to be given special attention to in a menu for increasing profits, the bigger size the menu should be. ( ) 3. If a customer spends a lot of time in order, the turnover and profits of the restaurant would be reduced. ( ) 4. You can use other colors in printing the words in the menu besides the color of black, but for the colored paper. ( ) 5. If you want to add some descriptions of dishes into the menu, you should give them to a professional writer, not the chef in the kitchen and the manager up front. ( ) The Most Common Menu Mistakes F T T F F Unit Seven--Text

The Most Common Menu Mistake 6. Menus only can be used in restaurants. It is unfit for coffee shop, bar or room service in big hotels.(F) 7. In restaurants, the wine menu can be put into use in the form of recommending a specific wine for each entree along with the copy describing the dish. T) 8. Although the computer-produced menus have many advantages, you had better invite a designer to produce a sample one that makes the best use of the type sizes and styles available on the computer(T 9. You must change the menu according to the season, because there have only seasonal foods available in market. (F 10. The restaurant's address, phone number, days and hours open, reservation policy and so on are all considered as the descriptions of the menu (T 旅游英语 Unit seven--Text

旅游英语 6. Menus only can be used in restaurants. It is unfit for coffee shop, bar or room service in big hotels. ( ) 7. In restaurants, the wine menu can be put into use in the form of recommending a specific wine for each entrée along with the copy describing the dish. ( ) 8. Although the computer-produced menus have many advantages, you had better invite a designer to produce a sample one that makes the best use of the type sizes and styles available on the computer. ( ) 9. You must change the menu according to the season, because there have only seasonal foods available in market. ( ) 10. The restaurant’s address, phone number, days and hours open, reservation policy and so on are all considered as the descriptions of the menu.( ) The Most Common Menu Mistakes F T T F T Unit Seven--Text