旅游管理專業(yè)英語

前言

當(dāng)代旅游業(yè)已經(jīng)發(fā)展為世界上規(guī)模最大和發(fā)展勢頭最強勁的產(chǎn)業(yè)，旅游業(yè)發(fā)展之快，產(chǎn)業(yè)帶動力之強，使許多國家和地區(qū)都紛紛把旅游業(yè)作為經(jīng)濟發(fā)展的重點產(chǎn)業(yè)和先導(dǎo)產(chǎn)業(yè)。伴隨著全球經(jīng)濟的不斷發(fā)展，人們收入和閑暇時間的增多，交通和通訊技術(shù)的不斷進(jìn)步，以及冷戰(zhàn)結(jié)束后政治隔障的消除等因素，全球旅游產(chǎn)業(yè)的規(guī)模正加速擴大，參加旅游的人數(shù)還將繼續(xù)增加。據(jù)世界旅游組織預(yù)測：到2010年，全球旅游者將達(dá)到100億人次，其中國際旅游者將達(dá)到10億人次；到2020年，全球旅游者將達(dá)到160億人次，其中國際旅游者將達(dá)到16億人次。大眾化旅游時代的到來，使旅游日益成為現(xiàn)代人類社會主要的生活方式和社會經(jīng)濟活動，旅游業(yè)也以其強勁的發(fā)展勢頭而成為全球經(jīng)濟產(chǎn)業(yè)中最具活力的“朝陽產(chǎn)業(yè)”。在近二十年的發(fā)展歷程中，中國旅游業(yè)取得了令人矚目的成就，由傳統(tǒng)的接待事業(yè)一躍轉(zhuǎn)變?yōu)閲窠?jīng)濟新的增長點，并由過去單一的觀光型旅游發(fā)展成為集觀光、度假、商務(wù)、會展、研修等多功能為一體的復(fù)合型旅游。中國旅游業(yè)的綜合實力已被列為世界第五。按照世界旅游組織的預(yù)測：到2020年，中國將成為世界第一大旅游接待國和第四大旅游出境國。專家們預(yù)測：“21世紀(jì)，中國將成為世界主要的旅游中心?！敝袊糜螛I(yè)持續(xù)高速的增長，既依托于旅游教育整體水平的提高，也有力地推動了旅游教育的迅速發(fā)展。截止到2001年，全國高等旅游院校和已開辦旅游專業(yè)的院校已發(fā)展到200多所，形成了培訓(xùn)、職高、大專、本科、碩士、博士層次完備的旅游教育體系，教育服務(wù)旅游、旅游促進(jìn)教育的旅游與教育互促相長的格局已經(jīng)形成。

內(nèi)容概要

本書是普通高等教育“十五”國家級規(guī)劃教材、面向21世紀(jì)課程教材、高等學(xué)校旅游管理專業(yè)課程教材之一。是為旅游管理專業(yè)以及管理類其他專業(yè)本科高年級學(xué)生和研究生編寫的專業(yè)英語教材。共分15課，每課由6部分組成：課文、翻譯與寫作練習(xí)、企業(yè)案例、術(shù)語解析、企業(yè)管理精英小傳以及參考文獻(xiàn)。提供了各種旅游英語學(xué)習(xí)技能操練：文獻(xiàn)閱讀理解、專業(yè)問題研討、中英文獻(xiàn)互譯、企業(yè)案例分析、專業(yè)術(shù)語深究、成功人士經(jīng)歷欣賞等。本教材也可供有一定英語基礎(chǔ)的旅游業(yè)中高級管理人員培訓(xùn)以及旅游英語愛好者自學(xué)之用。

書籍目錄

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

章節(jié)摘錄

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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