普通高等教育“十一五”国家级规划教材
旅游专业英语规划系列教材
Practical Tourism English
旅 游 实 践 英 语 （第2版） 下册 教 师 用 书
吴 云 编著
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旅游教育出版社
Contents目录
下册
Unit 11 Meeting & Banquet Service 会议与餐饮服务 Unit 12 Exhibition Service 展览服务
Unit 13 Health & Recreation Service 休闲康娱服务 Unit 14 Shopping Service 商场促销
Unit 15 Local Tour Guide Service 地陪导游服务 Unit 16 Travel Destination 旅游景区（点）服务
Unit 17 Handling Problems & Emergencies 处理问题和突发事件
Unit 18 Handling Customer Complaints 顾客投诉处理 Unit 19 Checking Out 结帐离店
Unit 20 Selling the Travel Market 旅游市场营销
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Unit 11 Meeting & Banquet Service
Preview
1. Bistro style
2. Classroom style 3. U-shape style 4. Boardroom style 5. Theatre style
6. Hollow square style
Dialog I
a. F b. T c. F
Dialog II
1. The center stage can be hydraulically raised or lowered in tiers.
2. A roving microphone will come in handy so that the audience could get the opportunity to
raise questions or give the voices.
3. Because there is a simultaneous translation system.
4. The laptop computer is connected with the rear screen projector over the lectern.
Dialog III
1) c 2) c 3) c 4) d 5) a
Dialog IV 1)
aperitif
portion food) speciality starter 2)
a drink you have before you eat (of a serving of food
special food which a restaurant offers the first course of a meal
a. Say that you need to help I need to deal with some some customers. customers b. What do you do to a stand Take down the stand. after a conference?
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