由周艳、朱勇主编的《酒店服务手册(前厅和西餐厅服务)》是旅游管理专业国家级示范专业建设项目成果，是“酒店专业服务技能综合实训”系列教材之一。

本书针对酒店服务人员的岗位工作需要，借鉴澳大利亚蓝山酒店式教学模式下教材建设经验，结合国家职业技能标准设计编写而成。本书分为两大模块，前厅服务和西餐厅服务，各模块下根据工作流程设置不同专题，大量充实与项目．内容相关的知识，实现课程教学目标。

Part 1 Front Office Service

Chapter 1 Reservation

ReselVation Procedure

Related Opera Operation

Practice

Chapter 2 Check In

check-in Procedure

Related Opera Operation

Practice

Chapter 3 Check Out

Check-out Procedure

Related Opera Operation

Practice

Chapter 4 Related Skills

Telephone Efiquette

Complaints

Practice

Part 2 West Restaurant Service

Chapter 1 Food Service Preparation

Food Service Preparation Procedure

PersonaI Grooming standards

Service Standards：Hygiene

Cutlery and Tableware Preparation

PoIishing

Table Setting

Station Mise-en-place

Related Knowledge and SkillS

EtiqueRe and Manners in the Restaurant

Points for Effective service

Food Service Equipment

Laying the Table Cloth

Napkin Folds

A La Carte Table Setting

Menu

Practice

Chapter 2 During Food Service

Food Service Procedure

Greeting and Seating Guests

Opening Napkins

Water Service

Bread Service

Presenting the Menu

Taking Orders and Correcting the Covers

Servi ng Guests

Clearing Plates

Related Knowledge and Skills

Order Taking and Docket Writing

Styles of Service

Wine Service Procedure

Points to Remember

Tea／Coffee Set．up，Service Procedure

Practice

Chapter 3 End-of-Food Service

End-of-Food Service Procedure

Preparing and Presenting a Bill

Farewelling the Guests

Tidying，Clearing and Resetting

Related Knowledge and Skills

BiII Writing

Methods of Pavment

Table Cloth Changing

Practice

Appendix

References