1. 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

2. Who is who in hotel and catering Organization chart Food and Beverage department: Who works in the food and beverage department?

3. 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.

4. 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

5. 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.

6. Working in the kitchen

7. stovegrill deep-fryer fridge sink freezer

9. Working in the kitchen: tasks 1 pour2 grate3 sprinkle4 mash 5 pick6 slice7 marinate8 butter

10. English Breakfast 1 cereals 2 toast 3 grapefruit 4 ??? 5 grilled tomato 6 bacon 7 sausages 8 tea 9 orange juice 10 milk

11. Continental Breakfast 11 croissant 12 rolls 13 eggs 14 boiled eggs 15 jam 16 coffee 17 cold meat

12. Drinks

13. Tableware for breakfast 1 sugar pot2 coffee pot3 teapot4 milk jug 5 teaspoon6 cup7 saucer8 dessert spoon 9 cereal bowl10 tray

14. Tableware for lunch and dinner 1 fork2 knife3 side plate4 salt/pepper pot 5 dessert spoon6 ashtray7 wine glass8 tablecloth 9 napkin10 soup spoon12 soup bowl13 slipcloth

15. Tableware for wine 1 ice bucket2 wine basket3 coaster4 cork 5 whitecloth6 wine label7 corkscrew8 decanter

17. 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

18. Seating arrangement horse-shoe / U-shapebanqueting style

19. 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?

20. Miscellaneous Politeness Inland Revenue: Tax Reclaim Form List of useful vocabulary