新职业英语第二版课件Unit

People rely on all kinds of food every day. Try to see if you happen to know the following food.
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Unit 3 Business Meals
WarmWianrmg--2up
The main course is usually served by the host himself, especially if it is a fowl (鸡禽) or a roast which needs to be carved. He will often ask each guest what piece he prefers, and it is quite proper to state your preference as to lean or fat, dark (红肉) or light (白肉).
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Unit 3 Business Meals
WarmWianrmg--2up
5) Using Knife and Fork The English keep the fork in the left hand, point curved downward, and bring the food to the mouth either by sticking the points onto it or in the case of soft vegetables, by placing it firmly on the fork in this position with the knife. Americans carve the meat in the same position, then lay down the knife and taking the fork in the right hand with the point turned up, push it under a small piece of food without the help of the knife and bring it to the mouth right-side-up.
He loves traveling.
Mary
female, Customer Service
Manager, a good friend of
George.
B D E
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Unit 3 Business Meals
WarmWianrmg--2up
Food and drinks every day
6) Helping Yourself and Refusing If a servant passes food around, he will pass the dish at your left hand so that you can conveniently serve yourself with your right hand. Never serve yourself while the dish is on your right; it is then the turn of your neighbor on the right. It is polite to take some of everything that is passed to you. But if there is something you may not like, you may quietly say: "No, thank you."
Fruits
Apricot Strawberry Pineapple Peach
Lemon
Plum
Pitaya
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Unit 3 Business Meals
WarmWianrmg--2up
Vegetables Cauliflower Eggplant Carrot Cabbage Asparagus
10) Leaving the Table It is impolite for a guest to leave the table during a meal, or before the hostess gives the signal at the end. When the hostess indicates that the dinner is over, she will start to rise from her seat and all the guests rise from theirs at the same time.
Deals over Meals
1 As a form of business entertaining, business meals are increasingly used to build up personal trust and confidence. Westerners do an extraordinary amount of business over meals, from a quick breakfast to “working lunches” to cocktail receptions and formal dinners.
2.Pair male and female guests.
dinner. Here are some
3.Seat guests of honor in
principles for arranging seats at a dinner table and the
order. The most important person should be seated at
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Unit 3 Business Meals
WarmWianrmg--2up
7) The Salad Course A salad is eaten with a fork only held in the right hand with points turned up. There is usually a special one for the salad, a little smaller than the meat fork.
8) Bread and Butter Bread is taken in the fingers and laid on the side plate or the edge of the large plate; it is never taken with a fork. Butter is taken from the butter dish with the butter knife and placed on the side plate, not on one's bread.
soup spoon. It will be beside your plate at the right-hand side. 3) The Fish Course
If there is a fish course, it will probably follow the soup. There may be a special fork for the fish, or it may be similar to the meat fork. Often it is smaller. 4) The Meat Course
Monday. Mr. Nelson,
Arrangement
Chairman of your company, 1.Seat people who have
asks you to arrange the table common interests together.
seats for Henry’s farewell
1) As soon as the hostess picks up her napkin (餐巾), pick yours up and lay it on your lap.
2) The Soup Course Dinner usually begins with soup. The largest spoon at your place is the
新职业英语 Unit 3 Business Meals
职业综合英语 1
第2版
Unit 3
Unit 3 s Meals
Conte nts
1
Warming-up
2
Reading A
3
Reading B
4 Listening & Speaking
5
Writing
6
Mini-project
7
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Unit 3 Business Meals
WarmWianrmg--2up
9) Other Things on the Table When there are things on the middle of the table, such as bread, butter, jelly, pickles, nits, candies, you should not take any until the hostess has suggested that they be passed.
Guest Information
Henry male, former HR Manager.
Mr. Nelson