English in catering management

MODULE 1 Types of Restaurants
Part I Types of Restaurants According to Food-style
Part II Types of Restaurants According to Service-style
Part 111 Westem-style Restaurants and Chinese Restaurants
Part 1V Listen, Listen, and Listen

MODULE 2 Food Service Staffing
Part I The Basic Personnel Structure of a Restaurant
Part II Organization of the Service Staff and Their Work
Part 111 Guidelines for Service Staff
Part IV Listen, Listen, and Listen

MODULE 3 Reservation
Part I Some Essentials of Reservation Arrangement
Part II Guidelines for Taking Reservations
Part m cases of Taking Reservations
Part IV Listen, Listen, and Listen

MODULE 4 Setting Table
Part I Setting Tables Properly
Part I1 Folding Napkins and Laying a Tablecloth ...
Part I Table Setting for Chinese and Western Dinner,,
Part 1V Listen, Listen, and Listen

MODULE 5 Seating the Guest
Part I The Essentials of Seating
Part II Assigning Tables
Part 111 Showing Guests to the Table
Part IV Listen, Listen, and Listen

MODULE 6 Recommending Dishes
Part I Selling According to an Expressed Need
Part II Suggesting Alternative Menu Items
Part 111 Plus Selling
Part IV Switching Customers to Available Foods
Part V Listen, Listen, and Listen

MODULE 7 Taking Orders
Part I Menu Structure
Part II The Breakfast Menu
Part In Lunch and Dinner
Part IV Listen, Listen, and Listen

MODULE 8 Food Preparation
Part I Pre-cooking Working
Part II Methods of Cooking Foods
Part Listen, Listen, and Listen

MODULE 9 Beverage Service
Part I Alcoholic Beverage
Part II Wine and Food
Part HI Wines
Part IV Listen, Listen, and Listen

MODULE 10 Alternative Services
Part I Room Service
Part 1I Fast Foods
Part HI Take-away or Take-out Service
Part IV Buffet Service
Part V Listen, Listen, and Listen

MODULE 11 Serving a Banquet
Part I Banquet Service
Part II The Menu
Part HI Rules for Serving Banquets
Part 1V Listen, Listen, and Listen

MODULE 12 Healthy Eating
Part I Nutrition and Healthy Eating
Part II Eating Smart
Part IH Creative Eating
Part IV Listen, Listen, and Listen

MODULE 13 Sanitation and Safety
Part I A Welcoming Environment
Part I1 Food Poisoning and First Aid
Part 111 Personal Hygiene
Part 1V Listen, Listen, and Listen

MODULE 14 Handling Complaints
Part I The Guest Is Always Right
Part IX Dos and Don'ts of Handling Complaints
Part lU Cases of Handling Complaints
Part IV Listen, Listen, and Listen

Tapeseript
Reference Keys