By Trish Stott, Rod Revelle
This identify deals functional communique abilities for inn and catering staff.
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Additional resources for Highly Recommended: English for the Hotel and Catering Industry
Batter breadcrumbs breast cove r cube egg flou r garlic halv e item kidney melted milk poach roast rolled seasoning smoked 5 Baanr isee 8 Sbuoies 6 Mo shmour 9 Mryao n 7 Blhceame 10 Bseegloon Now you can Describe di shes Sole Meuniere is grilled solewith melted butter. stew stuffi ng take off thin tray trimmings Say what dishes are made from Beef Stroganoff is made from beefsteak, with mushrooms . . l oE X T R A oW O R D S o l Listening two offal shellfi sh etc lobster crayfish crab prawn shrimp Listen to the description s of five dishes .
1 There's no pepper on the table . 2 I'd like a glass of water. 3 My fork is o n the floor . 4 Can I have an ashtray? 5 Another carafe of house red wine, plea se . 6 This wine gla ss is d irty. 7 We've no bread left. Work in pairs as waiter and guest. Ask for .. and offer to bring, the things in th e pictures. N ew words to use above cover another dirty ashtray emp ty bill fo lded bring fork check get joint knife left middle napkin plate positi on right right away spoon w at er jug Summary Listening two No w you can Respond to guests' requ ests I'll bring some right away.
4 Guest: How much is the double roo m ? Reception: It's £105 per nigh t, including brea kfast. S Guest: Is the table d'hc te menu still £18? Waiter. 50. -- 60 DIALOGUES Unit 4 Unit 3 liste ni ng o ne Listening one He ad Waiter: Dina's, can I help yo u? Wo ma n: Can I speak to the Head Waiter. please? Head W: Speaking. How ca n I help yo u? Wo ma n : I'd like to book a table. What time do you serve lunch? 30. Woman: OK .. a re you open eve ry day? Head W: From Tuesday to Su nday . We're closed on Mo ndays in winter.