泰国餐饮实用汉语的教材编写研究——以博仁大学周边餐馆为例

Abstract

近几年，越来越多的中国人赴泰旅游。庞大的中国游客给泰国带来了大量机遇的同时也带来了更多的挑战，语言交流成为首要解决的问题。许多专家和学者编写了各式各样的汉语教材来让泰国人学习汉语，但对于泰国餐饮业的专业汉语教材研究目前还处于起步阶段。因此，笔者根据自己的亲身经历和感受，从泰国博仁大学周边餐馆入手，以泰国餐厅服务员与中国顾客为特定对象，通过调查问卷的方式收集信息，找出影响沟通的原因；结合分析目前泰国汉语教材的现状与不足，总结适合泰国餐饮汉语教材编写的研究，针对性地解决问题。本论文主要有四个部分组成。第一部分绪论概述了汉语教材研究的情况，以及选题的原因。第二部分主要是了解汉语在泰国的交流使用情况，以及博仁大学周边餐饮情况和整个泰国餐饮行业的现状和发展前景；第三部分主要是对调查文件的具体分析：泰国餐饮服务员使用中文和对中文学习态度的情况，以及中国顾客在泰国遇到交流障碍的情况；第四部分是论文的核心：餐饮业汉语研究及教材编写建议。该部分针对泰国现有汉语教材进行分析，发现教材中存在的一些问题，如餐饮行业的缺漏，课文选题局限等，从而提出了改进的建议。笔者希望通过该篇研究，能够为泰国餐饮行业汉语教材的开发、研究、探索，以及编写提供参考与帮助，从而提高泰国餐饮业服务员的汉语水平。

In recent years, more and more Chinese people travel in Thailand. The huge number of Chinese tourists has not only provided great opportunities to the country and also challenges. Language communication has become an obstacle that needs solving first. Many experts have written various forms of Chinese language textbooks for Thai people to learn Chinese. Chinese language textbooks for food and beverages in Thailand are still in their infancy.Research has utilized personal experiences and perceptions to gather information to find factors influencing communication with regard to Thai restaurant staff and Chinese customers. The survey was conducted from restaurants around Dhurakij Pundit University. The data was combined with analysis of the current situation and showed what is lacking in Chinese language textbooks, and to summarize the characteristics of the Chinese language textbooks for food and beverages and see which are suitable to solve the above problems.This paper has 4 parts. The first part contains an introduction to describe the research conditions and the reasons for choosing this topic. The second part deals with how to communicate in Chinese when using it in the food and beverage business, along with the current situation and trend of the food and beverage business in Thailand. The third part is the analysis of data from the aforementioned survey about Chinese usage and attitude towards learning Chinese of the service staff, including the communication barriers that Chinese customers have faced. The fourth part is the core of this article which comprises of recommendations for the research study on Chinese language for the food and beverage business and writing topic-related textbooks. This section is specifically the analysis of the Chinese language textbooks that are available in Thailand. It was found that in the textbooks, there were still some problems, such as missing parts in Chinese for food and beverages, limitations in the selection of the topic of the lesson, etc. The suggestions for improvements to such issues are also provided in this part.The researcher sincerely hopes that this research will be one of the reference resources that helps in pioneering, developing, researching, exploring and writing Chinese language textbooks，and enhances the Chinese language proficiency of service staff for food and beverage business in Thailand.