旅游管理专业英语

出版时间：2008-4  出版社：高等教育出版社  作者：段开成  页数：459  字数：560000  
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前言

当代旅游业已经发展为世界上规模最大和发展势头最强劲的产业，旅游业发展之快，产业带动力之强，使许多国家和地区都纷纷把旅游业作为经济发展的重点产业和先导产业。伴随着全球经济的不断发展，人们收入和闲暇时间的增多，交通和通讯技术的不断进步，以及冷战结束后政治隔障的消除等因素，全球旅游产业的规模正加速扩大，参加旅游的人数还将继续增加。据世界旅游组织预测：到2010年，全球旅游者将达到100亿人次，其中国际旅游者将达到10亿人次；到2020年，全球旅游者将达到160亿人次，其中国际旅游者将达到16亿人次。大众化旅游时代的到来，使旅游日益成为现代人类社会主要的生活方式和社会经济活动，旅游业也以其强劲的发展势头而成为全球经济产业中最具活力的“朝阳产业”。在近二十年的发展历程中，中国旅游业取得了令人瞩目的成就，由传统的接待事业一跃转变为国民经济新的增长点，并由过去单一的观光型旅游发展成为集观光、度假、商务、会展、研修等多功能为一体的复合型旅游。中国旅游业的综合实力已被列为世界第五。按照世界旅游组织的预测：到2020年，中国将成为世界第一大旅游接待国和第四大旅游出境国。专家们预测：“21世纪，中国将成为世界主要的旅游中心。”中国旅游业持续高速的增长，既依托于旅游教育整体水平的提高，也有力地推动了旅游教育的迅速发展。截止到2001年，全国高等旅游院校和已开办旅游专业的院校已发展到200多所，形成了培训、职高、大专、本科、硕士、博士层次完备的旅游教育体系，教育服务旅游、旅游促进教育的旅游与教育互促相长的格局已经形成。

内容概要

本书是普通高等教育“十五”国家级规划教材、面向21世纪课程教材、高等学校旅游管理专业课程教材之一。是为旅游管理专业以及管理类其他专业本科高年级学生和研究生编写的专业英语教材。共分15课，每课由6部分组成：课文、翻译与写作练习、企业案例、术语解析、企业管理精英小传以及参考文献。提供了各种旅游英语学习技能操练：文献阅读理解、专业问题研讨、中英文献互译、企业案例分析、专业术语深究、成功人士经历欣赏等。本教材也可供有一定英语基础的旅游业中高级管理人员培训以及旅游英语爱好者自学之用。

书籍目录

Lesson 1 Text Evolution of Managemnet  Text Introduction    Notes    VocabuIa ry    Comprehension Questions    DIscussion Questions　ExerciseS    Translation    Writing　Case Study    Boeing Company　TermS    Synergy    Delphi Analysis　ProfjIe    Hen ri Fayol　ReferencesLesson 2 Text Management:Functions and Skills  Text IntrodUCtIOn    NOles    VocabuIa ry    Comp rehension Questions    DiSCUSSlon Questions  Exercises    TransIation    Writing  Case Study    Southwest Airlines  Terms    Management Cont rol Systems    Organizational Envi ronment  Profi|e    Robe rl Dickenson  ReferenCesLesson 3 Text Decision Making  Text Int roductiOn    Notes    VocabuIa ry    Comp rehension Questions    DiSCUSSion Questions  Exercises    TransIation    Writing  Case Study    Mic rosoft Co rpo ration  Terms    lncentive Plans    Intellectual P rope rty    ……Lesson 4 Text Strategic ManagementLesson 5 Text LeadershipLesson 6 Text Moticating for Performance Lesson 7 Text Interpersonal Communication Lesson 8 Text Restaurant ManagementLesson 9 Text Hotel ManagementLesson 10 Text Travel Agency ManagementLesson 11 Text International Financial ManagementLesson 12 Text Management Support SystemsLesson 13 Text Tourism EconomicsLesson 14 Text Torism MarketingLesson 15 Text Business ResarchNoresDocabularyReferences

章节摘录

Originally the hotel restaurant was designed to give a traveler in a strangecity a place to eat where the food would be good or at least palatable and safe toeat. In recent years, however, the restaurant industry has grown both in di-versity of concepts and menus. Moreover, that growth has meant the spread ofrestaurants into more and more locations, making restaurant food service readi-ly available. Many successful chain restaurants carry well-known brand namesto which travelers areaccustomed. In the face of stiffening restaurant competi-tion for the hotel guest's food and beverage patronage, some hoteliers have de-veloped hotels, such as the economy and all-suite properties that offer only verylimited food service usually a complimentary breakfast and, in all-suite opera-tions, complimentary cocktails in the evening. On the other hand, in full-serv-ice hotels, the food service operation continues to be not only a vital service buta key competitive weapon. Many full-service hotels have several quite differentfood outlets. This extends the services available to the guest and helps keepthe guest's food business in the hotel. While well-run restaurant and banquetdepartments are vital to full-service hotels, they are not by any means an easything to deliver. In fact, there's an old saying among hotel people that "if youcan run the food, the hotel will run itself. " Like most folklore, this exaggera-tion carries more than just a grain of truth.Some large properties offer a catering department （or banquet department）headed by a catering manager who books and sells banquets. Smaller propertiesinclude this activity among the restaurant manager's duties. Larger propertieshave special full- and part-time banquet service staffs. Smaller properties drawbanquet service personnel from their regular crew and often supplement themwith part-time employees. Banquets are often profitable but, once again, inmany properties the banquet menus and banquet rooms are meant principally toserve the rooms department. Thus, a meeting may occupy one conference roomall day. Perhaps the hotel supplies a coffee break and a luncheon in anotherroom. It probably charges the business people little, if anything, over whatthose meals and snacks would cost in the dining room. Moreover, it may notcharge extra for the meeting facilities.

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《旅游管理专业英语》是由高等教育出版社出版的。

用户评论 (总计4条)

•   按照要求发了传真，但没有收到教师课件,电话也没人接哪，郁闷
•   不错，很好，很有用。
•   感觉还可以后来发现图书馆就有这本书。。。
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