Main course : language and skills for restaurant workers
著者
書誌事項
Main course : language and skills for restaurant workers
Falcon Press, 2000
- student book
- student book and audio CD
内容説明・目次
内容説明
This text is designed for trainee waiters whose first language is not English and for trainers in the restaurant and catering industry. It covers both the language and the basic skills needed for this work. The course has been developed using a picture-based format which incorporates the English vocabulary. Important job-specific verbs and nouns are illustrated and step-by-step pictures show how restaurant tasks are done. Common phrases, terms and expressions that recur constantly in restaurant work plus a glossary of food and service terms are also included. This book provides a basic reference to aspects of restaurant work such as the equipment used, cooking methods, alcoholic and non-alcoholic beverages, different meats and vegetables, etc. The book tests the user's understanding and knowledge of "restaurant" English in a variety of exercises.
目次
- Notes to the user
- about this book
- restaurant personnel
- plan of a restaurant
- cutlery/glassware
- crockery
- cooking methods
- seafood/poultry
- meat
- vegetables
- beverages
- non-alcoholic
- alcoholoic. Units: taking reservations by telephone
- receiving and seating guests
- taking a beverage order
- clearing unused place settings
- taking food orders/placing food orders with kitchen
- adjusting place settings
- refilling water glasses/lighting cigarettes/changing ashtrays
- serving wine
- serving first course/refilling wine glasses
- serving main course
- dealing with complaints
- clearing table after courses
- serving dessert/making coffee
- making tea/serving beverages after meals
- presenting bill
- polishing and handling glassware/cutlery
- setting table.
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