- 作 者：罗伯特·马杰尔（Robert Majure）原著；陈亚丽，傅文漪改编
- 出 版 社：北京：旅游教育出版社
- 出版年份：1999
- ISBN：7563708057
- 标注页数：247 页
- PDF页数：256 页
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第一篇 BREAKFAST 1
Lesson One An a la Carte Breakfast 1
改编说明 4
原序 5
Lesson Two An English or an American Breakfast 5
Lesson Three Breakfast Buffet 8
Lesson Four The Breakfast Dialog 11
Lesson Five The Chinese Breakfast 17
Lesson One A Reservation for a Party of Three 21
第二篇 RESERVATIONS 21
Lesson Two A Reservation at the Pearl Restaurant 25
Lesson Three A Reservation for Mr. Washington 28
Lesson Four A Table for Six 31
Lesson Five A Reservation for Nine O'clock 34
Lesson Six A Reservation at the Rose Restaurant 37
Lesson Seven Seating Guests 40
Lesson Eight A Table Too Close to the Toilet 43
Lesson One Cocktails 48
第三篇 WINES,FERMENTED MALT LIQUORS,SPIRITS 48
Lesson Two Beer 55
Lesson Three Whisky 59
Lesson Four A Drink before the Meal 64
Lesson Five Non-Aloohholic Fruit Cocktails 69
Lesson Six Bordeaux 73
Lesson Seven A Bad Taste 78
lesson Eight Champagne 83
Lesson Nine Chinese Wines 86
Lesson Ten Ordering Liqueur,Brandy,Port,Madeira and Sherry 91
Lesson Eleven Fruit Spirit 96
第四篇 TAKLNG PRDERS 103
Lesson One Salads 103
Lesson Two Ordering Steak 108
Lesson Three Ordering Horn-d'oeuvres and Soups? 112
Lesson Four Entrees? 116
Lesson Five Ordering Meat 124
Lesson Six Ordering Cheese 127
Lesson Seven Ordering Dessert 131
Lesson Eight The Wrong Order 136
Lesson Nine I Ordered Turkish Coffee! 141
Lesson Ten Ordering from the Sichuan Restaurant Menu 147
第五篇 BKLLS 152
Lesson One Two Coffees and the Bill 152
Lesson Two Accepting a Travelers'Check 154
Lesson Three Accepting Credit Cards 157
Lesson Four Signing for the Meal 159
Lesson Five Handling Cash 162
第六篇 ROOM SERVICE 166
Lesson One The Mini-Bar 166
Lesson Two A Continental Breakfast 168
Lesson Three Ordering Beef and Veal 171
Lesson Four Beef and French Terminology 174
Lesson Five Two Whiskies on the Rocks 180
Lesson Six A Birthday Party 182
Lesson Seven Dinner for Two 185
Lesson Eight Ordering Lamb and Mutton 188
Lesson Nine Lamb and French Terminology 190
Lesson Ten The Ice Machine 192
Lesson Eleven Ordering Pork 194
Lesson Twelve Fresh Lemonade and a Fruit Basket 196
Lesson Thirteen A Pot of Coffee and Four Cups 199
Lesson Fourteen The French/English Menu 201
Lesson Fifteen The French/English Menu 205
Lesson Sixteen Cheese and Bread 209
Lesson Seventeen Appetizers for Five 211
Lesson Eighteen Green Pea Soup 215
Lesson Nineteen Rice,Pasta and Curry Dishes 219
Lesson Twenty Omelettes,Souffles and Crepes 221
Lesson Twenty-One Salad and Dressing 224
Lesson Twenty-Two Chinese Shrimps with Pineapple 226
Lesson Twenty-Three Vegetable Dishes 229
Lesson Twenty-Four Fried Chicken and French Fries 231
Lesson Twenty-Five Ordering Breakfast by Phone 233
Lesson Twenty-Six Ordering Desserts 236
附录 MENU 241
1.Cantonese Cuisine 241
2.Tianjin Northern Style Cuisine 242
3.Sichuan Restaurant 242
4.The Summer Palace Menu 245