Description
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. Organised 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
Reviews
There are no reviews yet.