Language Course for Practical Training

Course Outline

1. Who is who in hotel and catering

2. Working at the reception of a hotel

3. Working in a bar

4. Working in the kitchen

5. Working in the restaurant

6. Miscellaneous

Who is who in hotel and catering

Organization chart

Food and Beverage department:

Who works in the food and beverage department?

Booking a hotel room

Do you have a (single/double/three-bedded) room available?

I would like to book a ... room.

For which period would you like the room?

I need the room for 3 nights from April 10th to April 13th.

How much is the room?

It is/costs € 60 per night including service, taxes and breakfast.

Is there a discount/price reduction for students?

Can I pay by cheque / by credit card / in cash?

When will you be arriving?

Do you travel by car?

You can put your valuables into our safe.

Sorry, but we're booked up for that period.

Checking into the hotel

Checklist: Welcome the guest

Check the reservation

Ask to see the passport

Ask to fill in and sign the registration form

Ask if they need any information

Tell them where the room/dining room etc. is

Ask if they need help with the luggage

Give them the keys and wish them a pleasant stay

Working in a bar

What kind of drinks can you order?

a pint / half-pint of lager, ale, stout etc.

a bottle of Budweiser etc.

a shot of Whisky etc.

a glass of wine

a small/large coke etc.

Useful vocabulary:

Are you being served?

Are you ready to order?

Thank you, I am being served.

Working in the kitchen

Working in the kitchenstove grill deep-fryer

fridge

sink freezer

Working in the kitchen: tasks

1 pour 2 grate 3 sprinkle 4 mash

5 pick 6 slice 7 marinate 8 butter

English Breakfast1 cereals

2 toast

3 grapefruit

4 ???

5 grilled tomato

6 bacon

7 sausages

8 tea

9 orange juice

10 milk

Continental Breakfast

11 croissant

12 rolls

13 eggs

14 boiled eggs

15 jam

16 coffee

17 cold meat

Drinks

Tableware for breakfast

1 sugar pot 2 coffee pot 3 teapot 4 milk jug

5 teaspoon 6 cup 7 saucer 8 dessert spoon

9 cereal bowl 10 tray

Tableware for lunch and dinner

1 fork 2 knife 3 side plate 4 salt/pepper pot

5 dessert spoon 6 ashtray 7 wine glass 8 tablecloth

9 napkin 10 soup spoon 12 soup bowl 13 slipcloth

Tableware for wine

1 ice bucket 2 wine basket 3 coaster 4 cork

5 whitecloth 6 wine label 7 corkscrew 8 decanter

Welcoming guests to the restaurant

Greet the guest Ask if there is a booking Ask for the name Offer cloakroom service Show the guests to the table

Seating arrangement

horse-shoe / U-shape banqueting style

Taking orders in the restaurant

1) Make sure the guests are ready to order

2) Say ok in a formal way

3) Ask for the guest`s choice of main course

4) Praise the guest`s choice

5) Ask if a side dish is required

Are you ready to order?

Of course.

What would you like to have as a main course?

That‘s a good choice, sir/madam.

Would you like a side dish to go with it?

Miscellaneous

Politeness

Inland Revenue:Tax Reclaim Form

List of useful vocabulary