PRE-INTERMEDIATE / INTERMEDIATE CEFR A2 / B1
Language skills development in situations taken from various areas of the catering and hospitality world: from front-of-house contact with customers to nutrition, cooking and service. Organized in short units, it deals with a range of customer-facing situations to help students build confidence and fluency.
Topics covered:
• The restaurant staff
• Clothes and personal hygiene
• The kitchen area
• Food and cooking methods
• Preparing a menu
• Serving techniques
• International cooking
• At the bar
• At reception
• Problems and complaints
Teacher's Guide
