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(共24张PPT)
Unit 2 Accommodation and Catering
Activity 1 Dining in Guangdong
Part I Warm-up: Related Strategies
Group Discussion
1. How much do you know about Cantonese cuisine
2. Can you describe how to make a typical Cantonese dish in detail And make a presentation of the procedure of making dish in the class.
Part I Warm-up: Study tips
1. How much do you know about Cantonese cuisine
Cantonese cuisine comes from Guangdong Province in southern China and is one of 8 subdivisions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country. Cantonese food is best known in the western world; when people in the west speak of Chinese food, they usually mean Cantonese food.
Part I Warm-up: Study tips
Siu mei
2. How to make a typical Cantonese dish in detail
Part I Warm-up: Study tips
Siu mei is essentially the Chinese rotisserie style of cooking. Unlike other dishes, Siu mei consists only of meat, with no vegetables. It creates a unique barbecue flavour in which a sauce is usually added, but a different sauce is used for each meat.
Part I Warm-up: Study tips
papaya tremella soup
sai mai lo
mung bean soup
double skin milk
ginger milk curd
Dessert
Part I Warm-up: Study tips
After a night meal or dish, Cantonese restaurants usually offer tong sui, or sweet soups [literally meaning sugar water]. Many of the varieties are shared between Cantonese and other Chinese cuisines. Some desserts are more traditional, while others are more recent. Higher-end restaurants usually offer their own blend and customization of desserts.
Part II Toolbox: Situation I
II. Sample Dialogue
2. Roast Suckling Pig 烤乳猪
Scalded Prawns 白灼虾
Dragon Fighting Against the Tiger 龙虎斗
Stewed Snake and Wild Cat 龙虎凤烩
Taiye Chicken 太爷鸡
Stewed Wild Dog Meat 狗肉煲
1. 8 subdivisions of Chinese cuisine: 鲁、川、 粤、闽、苏、浙、湘、徽
Part II Toolbox: Situation I
3. make a reservation: 约定；预约
4. under the name: 以……的名义
5. care for: 喜欢；愿意
Part II Toolbox: Situation II
II. Sample Speech
1. the Wade-Giles romanization of Chinese
威妥玛式拼音（1867年由英国驻清廷外交官员威妥玛式编制的中国人名英语拼写法）
2. hoisin sauce, oyster sauce, plum sauce and sweet and sour sauce
海鲜酱、蚝油、酸梅酱和酸甜酱
Extensive Oral Exercises
1. In order to provide good service on meals, what does a local guide do before, after or at the meals
2. What is your brief introduction at the local cuisine banquet
Extensive Oral Exercises
1. In order to provide good service on meals, what does a local guide do before, after or at the meals
(a) Local guide should verify and confirm the location, time, pax number, payment standard and special requirements of all meals of the group one day ahead of schedule.
(b) During the meal, guide is required to supervise or inspect the service of the restaurant at least once or twice so as to find out whether there will be questions from tourists about the meal.
(c) Remember to settle down the payment for the meal afterwards.
Extensive Oral Exercises
2. What is your brief introduction at the local cuisine banquet
Names of the dishes; actual materials of the dish; ways of cooking and eating; and allusion of the dish if it has.
Unit 2 Accommodation and Catering
Activity 1 Arranging Hotel Accommodations
Part I Warm-up: Related Strategies
Group Discussion
1. What should a tour guide do when the tour group arrives at the hotel
2. What should the guide do if tourists find their rooms dirty and in disorder, or they are having some other problems
Part I Warm-up: Study tips
1. What should a tour guide do when the tour group arrives at the hotel
help the tour leader fill out the registration forms and distribute keys, the local uide
should be an assistant all the time;
(2) note down the room numbers of guests and that of the tour escort as well as the national guide after group members get their keys
Part I Warm-up: Study tips
(3) introduce the hotel facilities to the guests,
especially the business time and the location
of the restaurant, elevator, cashier, business
centre, post office, etc. distribute maps and
vouchers for breakfast, shopping, and inform
the tourists of the itinerary for the day or the
next day, especially the gathering time and
place of next activity;
Part I Warm-up: Study tips
(4) arrange morning calls for the tourists and
tell the porter to deliver the luggage to their
rooms;
(5) go to check and discuss the itinerary in
detail with the tour escort after they are
settled.
Part I Warm-up: Study tips
2. What should the guide do if tourists find their rooms dirty and in disorder, or they are having some other problems
If tourists find their rooms dirty and in disorder, or they are having some other problems, the guide should inform the
floor attendant immediately and actively assist him/her in solving the problem.
Part II Toolbox: Situation I
II. Sample Dialogue
1. official guests: 政要
2. the day before yesterday: 前天
3. breakfast vouchers: 早餐券
Part II Toolbox: Situation II
II. Sample Conversation
1. the exchange memo: 兑换单
2. the customs: 海关
Extensive Oral Exercises
1. After the tourists check in the hotel, how does the local guide keep in touch with the group
2. What facilities in the hotel should be told by a local guide
Extensive Oral Exercises
1. After the tourists check in the hotel, how does the local guide keep in touch with the group
Local guide should have the room numbers of tour leader, national guide and the group. You should give your room number ( if you stay at the hotel ) to the group or if not tell your telephone number to tour escort and national guide for the convenience of contact.
Extensive Oral Exercises
2. What facilities in the hotel should be told by a local guide
A brief introduction to the hotel should include
locations of money exchange; Chinese and western restaurants; entertainment areas; shops; public toilets; as well as points for attention in the hotel.

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