全书共十二个单元，每单元分饮食服务、烹饪技术和趣味阅读三部分。
第一部分饮食服务主要包括迎宾、菜肴服务、酒水服务、宴会服务、英式早餐服务、自动售货服务、餐桌礼仪及食俗等。每单元一个服务话题，分以下几项内容：
一 句型学习
二 对话
三 岗位指导
四 课文
第二部分烹饪技术主要是中西名菜名点的介绍，包括菜肴历史与烹饪方法等。
第三部分趣味阅读主要菜肴典故和与中外餐饮有关的掌握故轶闻等，一方面增强学生的学习兴趣，另一方面培养学生向中外客人介绍中国烹饪文化的能力。
Unit One Greeting Customers
Section One Food and Drink Service
Patterns Learning
Dialogues Showing Guests to the Table
Text Waiter-Host
Section Two Culinary Skills
Ma Po Beancurd
Interresting Reading
West Lake Vinegar Fish
Unit Two Serving the Order
Section One Food and Drink Service
Patterns Learning
Dialogues Service before the Meal Is Served
Text Waiting on Tables
Section Two Culinary Skills
Gong Bao Diced Chicken
Interesting Reading
Beggar's Chicken
Unit Three Taking the Order
Section One Food and Drink Service
Patterns Learning
Dialogues Taking an Order and Recommending Dishes
Text Table by Table
Section Two Culinary Skills
Fride and Braised River Crabs
Interesting Reading
Five-Willow-Leaf Fish
Unit Four Food and Soup Service
Section One Food and Drink Service
Patterns Learning
Text Table by Table
Section two culinary skills
Fried and Braised River Crabs
……
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