- 作 者：李昕主编
- 出 版 社：北京：中国财政经济出版社
- 出版年份：2005
- ISBN：7500583508
- 标注页数：251 页
- PDF页数：262 页
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Unit One 1
Text：World Tourism Organization 1
Situational Conversation 7
Practical Writing:Basic Format of Business Letters 9
Supplementary Reading One:What is Tourism? 14
Supplementary Reading Two:A Letter of Complaint 17
Unit Two 21
Text:Eat-out or Dine-out 21
Situational Conversation 26
Practical Writing:Memo 28
Supplementary Reading One:The Psychology of Service 30
Supplementary Reading Two:Cesar Ritz 34
Unit Three 37
Text:The International Tourist 37
Situational Conversation 44
Practical Writing:Fax and E-mail 46
Supplementary Reading One:Origin and Development of Air Transport Industry 49
Supplementary Reading Two:Thomas Cook 53
Unit Four 56
Text:Breakfast 56
SituationaI Conversation 61
Practical Writing:Resume 62
Supplementary Reading One:Centralized Home Delivery Restaurants 65
Supplementary Reading Two:Refreshment Break 69
Unit Five 73
Text:Shopping 73
Situational Conversation 78
Practical Writing:Application Letters 79
Supplementary Reading One:Theme Parks 82
Supplementary Reading Two:Escape and Entertainment 86
Unit Six 89
Text:Tourism and Peace 89
Situational Conversation 96
Practical Writing:Itinerary 97
Supplementary Reading One:Mass Culture and Mass Leisure 99
Supplementary Reading Two:Types of Accommodations for Tourism 103
Unit Seven 107
Text:The Most Common Menu Mistakes 107
Situational Conversation 113
Practical Writing:Format of Tourism Contract 115
Supplementary Reading One:The Scope of Leisure 121
Supplementary Reading Two:The Chef-owner Restaurant 123
Unit Eight 127
Text:Spatial Component of the Tourist 127
Situational Conversation 132
Practical Writing:Format of Invitation 134
Supplementary Reading One:The Value of Giving 141
Supplementary Reading Two:A Glimpse into the Restaurant Industry Computer World 143
Unit Nine 148
Text:Restaurant Couponing 148
Situational Conversation 152
Practical Writing:Tourism Advertising 154
Supplementary Reading One:Ten General Dining Tips(Part Ⅰ) 157
Supplementary Reading Two:Ten General Dining Tips(Part Ⅱ) 160
Unit Ten 163
Text:The Staff's Perception of Work Value and Internal Service 163
Situational Conversation 168
Practical Writing:Notice and Announcement 169
Supplementary Reading One:Visual Media(Part Ⅰ) 172
Supplementary Reading Two:Visual Media(Part Ⅱ) 174
参考答案 178
参考译文 201
参考文献 251