新职业英语基础篇unit3（学习资料）
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Title
Unit three Business Meals
Te ac hi ng 1 New words and expressions of reading A&B
o bje c t ive s 2 How to write an invitation
& de ma nds 3 Rules of table setting for a western dinner
ቤተ መጻሕፍቲ ባይዱ1 Important and useful words and expressions
Teaching important & difficult
points
2 Put in use ---make appointment, formal invitation and informal invitation
dinners. entertain v. to invite people to your home for a meal or party or
take your company’s customers to have a meal, drinks, etc.; to do something that amuses or interests people
1) New words and phrases A) Read aloud the new words and the text. B) Ask students to read the words and phrases after the teacher.
2) Skimming A) Ask students to read the text as quickly as they can and tried to get the main idea of this passage. B) Ask students to read the text again , then finish Task1 on P36
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.
n. 临时演员；号外；额外的事物；上等产品 adj. 额外的，另外收费的；特大的 extra price 附加价 extra flight formal a. appropriate for official or serious situations or occasions anyone by their first name.
Question-answer Teaching Approach.
Teaching
Teaching contents
contents and time
allo t me nt
Warming- up & Reading A Reading B & Listening and Speaking &Writing Mini-project & Language Lab & Self-study Room
3 Know some table wares 4 Active voice and passive voice 5 How to give gifts
6 Asking and giving advice
Communicative approach
Te ac hing me t ho ds
Task-based teaching Project-based teaching Activity Teaching Approach;
e.g. 1. I’ll entertain my friends over the weekend. 2. The child was entertaining himself with his toys.
entertainment n. n. 娱乐；消遣；款待 build up to build; to increase, or become bigger or stronger gradually e.g. 1. They have built up a good reputation. 名声 extraordinary adj. 非凡的；特别的；离奇的；临时的；特派的 extra adv. 特别地，非常；另外
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 The main course is usually served by the host himself, especially if it is a fowl 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 or light. 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. 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." 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
T i me allo t me nt 4 periods 4 periods 3 periods
Step 1 Revision
1) Check the homework
Teaching procedures
Step 2 Warming-up 1 Ask the students to read aloud warming- up task. 2 Ask Ss to match the guest names to seats A-E. 3 Introduce table manner in Western countries 1) As soon as the hostess picks up her napkin (餐巾), pick yours
3) Intensive Reading 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
up and lay it on your lap.
2) The Soup Course
Dinner usually begins with soup. The largest spoon at your place is the soup spoon. It will be beside your plate at the right-hand side.
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 sho uld not take any until the hostess has suggested that they be passed. 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. 4 Principles of Seating 1) Seat people who have common interests together. 2) Pair male and female guests. 3) Seat guests of honor in order. The most important person should be seated at the right hand of the host. Step 3 Reading A
Unit three Business Meals
Te ac hi ng 1 New words and expressions of reading A&B
o bje c t ive s 2 How to write an invitation
& de ma nds 3 Rules of table setting for a western dinner
ቤተ መጻሕፍቲ ባይዱ1 Important and useful words and expressions
Teaching important & difficult
points
2 Put in use ---make appointment, formal invitation and informal invitation
dinners. entertain v. to invite people to your home for a meal or party or
take your company’s customers to have a meal, drinks, etc.; to do something that amuses or interests people
1) New words and phrases A) Read aloud the new words and the text. B) Ask students to read the words and phrases after the teacher.
2) Skimming A) Ask students to read the text as quickly as they can and tried to get the main idea of this passage. B) Ask students to read the text again , then finish Task1 on P36
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.
n. 临时演员；号外；额外的事物；上等产品 adj. 额外的，另外收费的；特大的 extra price 附加价 extra flight formal a. appropriate for official or serious situations or occasions anyone by their first name.
Question-answer Teaching Approach.
Teaching
Teaching contents
contents and time
allo t me nt
Warming- up & Reading A Reading B & Listening and Speaking &Writing Mini-project & Language Lab & Self-study Room
3 Know some table wares 4 Active voice and passive voice 5 How to give gifts
6 Asking and giving advice
Communicative approach
Te ac hing me t ho ds
Task-based teaching Project-based teaching Activity Teaching Approach;
e.g. 1. I’ll entertain my friends over the weekend. 2. The child was entertaining himself with his toys.
entertainment n. n. 娱乐；消遣；款待 build up to build; to increase, or become bigger or stronger gradually e.g. 1. They have built up a good reputation. 名声 extraordinary adj. 非凡的；特别的；离奇的；临时的；特派的 extra adv. 特别地，非常；另外
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 The main course is usually served by the host himself, especially if it is a fowl 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 or light. 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. 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." 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
T i me allo t me nt 4 periods 4 periods 3 periods
Step 1 Revision
1) Check the homework
Teaching procedures
Step 2 Warming-up 1 Ask the students to read aloud warming- up task. 2 Ask Ss to match the guest names to seats A-E. 3 Introduce table manner in Western countries 1) As soon as the hostess picks up her napkin (餐巾), pick yours
3) Intensive Reading 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
up and lay it on your lap.
2) The Soup Course
Dinner usually begins with soup. The largest spoon at your place is the soup spoon. It will be beside your plate at the right-hand side.
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 sho uld not take any until the hostess has suggested that they be passed. 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. 4 Principles of Seating 1) Seat people who have common interests together. 2) Pair male and female guests. 3) Seat guests of honor in order. The most important person should be seated at the right hand of the host. Step 3 Reading A