本书是一部为中职学生编写的讲述中餐厅服务基础知识的教材。本教材以中餐真实服务过程中的零餐服务、宴会服务为主要内容,共有十五项任务,几十项分解任务,每一个项目单元均设有典型案例、任务场景、活动、实训、知识链接等板块,编写结构紧凑,任务内容清晰,并配以图片使整本书内容生动、有趣,更能激发学生的学习兴趣。充分体现了在"做"中"学"的教学思想,具有较强的实用性和适用性。
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