本教材为餐饮（饭店）管理英语的入门教程，主要以英语介绍餐饮管理方面的基础知识和行业知识的应用，涉及餐饮行业方方面面的知识，包括菜单设计、厨房布局、前厅服务、采购与储存、成本控制、服务方式等。本教材共10个单元，每个单元由两部分构成：Part I为术语，介绍餐饮管理中常见的术语；Part II为课文，每单元两篇（Text A 、Text B），提供关于餐饮管理方面的阅读材料，兼有语言学习和知识传授两种功能。其中，第一篇课文主要介绍理论知识，第二篇课文则侧重具体的应用实例。本教材参考了国外这方面的优秀教材，并结合中国餐饮行业的特点进行编写，具有理论和实践相结合的特点，既有知识部分，又有实际应用部分。
本教材适用于餐饮管理专业、英语专业学生，或者是有意于从事餐饮管理工作的有识之士。

Unit One
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Foodservice and Restaurants in General
Text B Franchising
Unit Two
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Operation and Personnel
Text B Assigning Stations
Unit Three
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Dinning Room Organization
Text B Quality Control System in a Dining Room
Unit Four
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Service Styles
Text B Table Settings
Unit Five
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Kitchen Design
Text B French Cuisine
Unit Six
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Menu Designing
Text B Presenting the Menu and Taking the Orders
Unit Seven
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Purchasing and Storing
Text B Food Protection
Unit Eight
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Cost Control
Text B Sales Income Control
Unit Nine
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Beverage Service
Text B Responsible Beverage Service
Unit Ten
Part Ⅰ Terms to Know
Part Ⅱ Text
Text A Merchandising and Sales Promotion
Text B Satisfying Needs and Expectations
Appendix A
New Words and Expressions
Appendix B
Terms
Appendix C
　西式食品、饮料举例
Appendix D
　中式菜谱举例
参考文献