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Содержание

Предисловие
LANGUAGE PRACTICE
Module 1. Restaurant Staff: Duties and Responsibilities
Unit 1. Restaurant Staff
Unit 2. Duties and Responsibilities
Module 2. Restaurant Plan
Unit 3. Front of the House
Unit 4. Back of the House
Module 3. Wear, Health and Safety
Unit 5. Wear
Unit 6. Health and Safety
Module 4. a Menu
Unit 7. Menu content
Unit 8. Designing a Menu
Module 5. Work Organization
Unit 9. Restaurant Operations
Unit 10. High turnover
Module 6. table Setting. table clearing
Unit 11. table Setting
Unit 12. table clearing
Module 7. Booking and greeting guests. taking an Order
Unit 13. Booking and greeting guests
Unit 14. taking an Order
Module 8. Serving the table and Presenting the check
Unit 15. Serving the table
Unit 16. Presenting the Bill /check
Module 9. communication and complaints
Unit 17. communication
Unit 18. complaints
Module 10. Service Styles
Unit 19. Food Service
Unit 20. Food Service Styles
Module 11. Restaurant Equipment
Unit 21. Small appliances
Unit 22. Large appliances
Module 12. cooking Methods
Unit 23. Ways of cooking
Unit 24. cooking Methods
Module 13. Beverages
Unit 25. Beverages
Unit 26. Drinks
Module 14. Wine Service
Unit 27. Wine-making
Unit 28. Wine Serving
Module 15. Food
Unit 29. Fish, Poultry, Seasonings
Unit 30. Meat, Vegetables
Module 16. cuisine
Unit 31. What Is cuisine
Unit 32. National and Regional cuisine
Module 17. Marketing and advertising
Unit 33. What Is Marketing and advertising
Unit 34. advertise Your Restaurant
GRAMMAR BANK
grammar Bank 1. Participle
-ing and -ed) clauses
grammar Bank 2. Relative clauses
grammar Bank 3. Reported Speech
grammar Bank 4. Linking Words
grammar Bank 5. the third conditional
Language Practice Keys
Grammar Exercises Keys
Список литературы
Электронные ресурсы

Английский язык в сфере профессиональной коммуникации для службы питания = English for Restaurant Industry Professionals

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