职业高中英语第三册教案Unit 3

更新时间:2023-05-07 01:18:26 阅读: 评论:0

Unit 3  May I Help You?
Goals: Ss should be able to know customers’ needs by asking questions.
      Ss should be able to understand the important role of a rver.
      Ss should be able to u up-lling techniques.
Period1-2  Words ,Warm-up, part A of Listening and Speaking
Teaching contents: Warm-up, part A of Listening and Speaking.
Teaching aims and demands: The Ss should be able to ask questions to know customers’ needs    Catch the main idea of the materials of listening and speaking and complete the tasks.
Teaching key and difficult points: Understand the request of each customer and be able to ask for information from each guest.
Teaching methods: Listening and exercising.
Teaching procedures:
Step one:
Lead-in: In rvice industries, we should be able to u various techniques to rve the customers.
Step two:
Learn the words and expressions of this part.
Ask the Ss to read the new words and expressions by themlves according to the given phonetic symbols. Then ask some Ss to read the new words before class and let some other Ss correct the wrong ones if there any and they can. And at last lead all the Ss to read all the new words after the teacher until they all can read them .
Some explanations:
1. check in  登记签到
(opposite): check out 结账离开
2. rervation    n. 预定,保留 
rerve v. 预定,保留,保存, 储备
3. fill  v. 填写
fill out/fill in 
4. form  n. 表格, 形式  take the form of /take a form 以。。。。。。形式存在
  v. 形成,构成
5.assistance  n. 帮助
  assist  v. 援助,帮助; assistant n. 助手
6.manage  v. 能解决(问题),能应付(困难局面)
  manage to do 设法做成某事
  try to do 尽力做某事(但不表示已经做成功)
7. be vital to sb.\sth.  be important to sb./sth. 对、、、、、、很重要
8. avoid sth.\doing sth.  避免做什么
Then the Ss read the new words together again to make sure all of them can read all the new words.
Step three:
Warm-up:
Activity 1. Some people are talking about the rvice they’ve received. Have they received good or bad rvice? Write G for good or B for bad in the blanks.
B The waiter was talking on the phone while taking my order.
(服务员边帮我点菜边打电话)。
B I asked a clerk for help and got an eye roll and big sigh as respon.
(我请一位职员帮忙,得到的答复是一个白眼外加一声长叹)。
G The store clerk told me about a coupon that helped me save a lot.
( 商店的职员告诉我关于优惠券的情况,这帮我节约到不少。)
Step four :Listening and Speaking
A. Checking in
1. Listen to the conversation and tick where it happens.
Play the recorder and then tick the correct picture to show where it happens.
2. Listen again. Then underline the questions asked by the hotel clerk.
Key:
May I help you?  Whats your name, plea?  You requested a single room for three nights, is that correct?  Could you fill out the registration form, plea? And will you be paying by cash or credit card?  Would you like assistance with your bags?
Some notes:
1. )Sheration 谢尔顿宾馆
2. )have a rervation 有预订
3. )a single room or a double room 单人房或者双人房
4. )have a room on the upper floors,away from the street 要一间远离街道的高层的房间
5. )fill out\in the registration form 填写登记表
6. )be paying by cash or credit card 用现金或者信用卡付账
7. )feel free to call the front desk 请随便叫前台
3.Suppo you work at the front desk of a hotel.Ask proper questions to get the following  information.
  ①name of the guest
  Question: What’s your name,plea? May I have your name,plea?
  ②kind of room needed
  Question: Would you prefer a single room or a double one?
  ③number of guests
  Question: How many of you?
  ④length of stay
  Question:How long will you be staying?
4.Complete the conversation and then role-play it with your parter.
Key:  Single or double?
      How long will you stay?
      May I have your name ?
      How to spell?
Step four : Home work
    1. Read and recite the words and expressions
    2.Copy them carefully.
Period 3  Words ,listening and speaking B. At a Restaurant
Teaching contents: Words ,listening and speaking B. At a Restaurant
Teaching aims and demands:
The Ss can judge the name of food the guest needed by looking at the pictures.
The Ss know about the job of a waiter.
Teaching key and difficult points: The Ss take turns to order and take the order.
                          The Ss know about the recipe .

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