MINISTRY OF CULTURE, SPORTS AND TOURISM DANANG VOCATIONAL TOURISM COLLEGE  ENGLISH FOR HOTEL MANAGEMENT (ENGLISH FOR RESTAURANT) Danang, 2015 STARTER WRITING  A letter of job planning Imagine you are a supervisor of a restaurant Write a plan to your manager describing jobs of the staff (job, working section and duties) STARTER Look at the picture and discuss the questions  What you see in the picture?  What are they doing? VOCABUARY: The tableware The table linen Table cloth Slip cloth Napkin Service cloth Side plate Soup bowl Rice bowl Crockery Dinner plate Cutlery Knife Fork Spoon Tea spoon Soup spoon Fish knife Fish fork Butter knife Dessert knife/fork Silver cutlery Glassware Wine glass Water glass Beer mug Decanter Jug Cruet Salt and pepper pot Oil bottle Oil bottle Coaster The prepositions of place Match the words in the box to the pictures Then practice saying the words Next to Under …………… … In the middle of In On the right of ………… …… ………… …… ………… LANGUAGE STUDY …… Prepositions of place ………… …… On the left of On ………… …… ………… …… We use preposition of places to describe how to set tables - Put (tableware) in the middle/ center of………… - Place (tableware) to the left / right / top / bottom of………… - (tableware) goes to the left/right/top of……… - (tableware) is facing in/out………… - (tableware) is put above/ below………… Examples:  Place dinner knife to the right of the napkin  Make sure the blade is facing in  The soup spoon should go to the right of the dinner knife  The water goblet is put above the knife PRACTICE Look at the picture of table set for buffet breakfast Then complete the sentences below Put the napkin in the center of the guest’s seat Place the dessert knife……………………………… Put the spoon………………………………… 4………………………………………………… LANGUAGE STUDY Sequence adverbs We use sequence adverbs to describe the setting procedure First/ first of all/ second/ third/ then/ next/ after/ after that/ finally…… Example: - First, put the show plate on the table in the center of guest’s seat - Next, put the folded napkin on the plate - Then, place the dinner knife on the right of the show plate Your turn: Use sequence adverbs to talk about setting table First, place the show plate on the table  Second, fold and place the napkin on the plate  Then, ………………………………………… 10 LISTENING: TAKING FOOD ORDER Listen and complete the table Listen again find the phrases Jan use to say: 32 33 TAKING DESSERTS ORDER LISTENING Listen and complete the table below 34 35 SPEAKING 36 TABLEWARE FOR WINE Match the words in the box with the pictures READING Number the picture to have wine serving procedure 37  Glossary (grape names)  Glossary (wine list) USEFUL EXPRESSIONS - Here is our wine list, sir/ madam - The Fumé Blance, sir - Please, try - May I serve the wine, sir? - We'll have a bottle of - Yes, that's right / That looks right - Yes, that's fine LISTENING Listen to some customers ordering drinks in a restaurant Answer the questions Is the house wine from Italy or Spain? Is the Chilean Merlot light or full-bodied? What does the customer order at room temperature? 38 What is problem with the wine? How much dessert wine they order? Listen to again and tick the drinks ordered SPEAKING Work with partner; take turns to be server and customer Use wine list to practice ordering wine A: Would you like to order wine with your meal? B: Yes please, a dry white wine A: The Chablis is very popular B: Is it chilled? READING Read the following passage and decide whether the statements are True or False Many people not know the name of specific wines However, it is useful to remember the following: Bordeaux wines are dry and delightful with almost any food They are not too heavy, not light, and usually not too expensive Red 39 Burgundy wines are rich, heavy wines which are perfect for steak, roast and even ducks A few rules that are usually followed in serving white wine are: white wine, well chilled, are served with fish, chicken, pork (while meal); red wines are served at room temperature with red meat beef, lamb and game; rose wines, well chilled can be served with all meats and fish and are excellent for buffets and picnics Champagne, well chilled, may be served with any courses, at any time of day Many people know the name of specific wines Bordeaux wines are heavy, light and usually not too expensive Champagne, well chilled, can’t be served with any courses, at any time of day White wines, well chilled, are served with fish only Red wines are served at room temperature with red meat beef, lamb and game 40 LISTENING: Listen and choose the statement are True or false 41 42 LISTENING: Explaining the bill Listen and choose the statements are True or False 43 44 45 46 ... knife main course knife main course fork first course knife first course fork soup spoon wine glass salt and pepper fish knife and fork dessert spoon and fork Listen again and draw the table... on…………………………… 13 STARTER What information you ask when taking table reservation? LISTENING: Listen and correct the information in the form Listen again What does Jan say to get the information Listen and... Soup bowl Rice bowl Crockery Dinner plate Cutlery Knife Fork Spoon Tea spoon Soup spoon Fish knife Fish fork Butter knife Dessert knife/fork Silver cutlery Glassware Wine glass Water glass Beer