By Christopher St. J. Yates
Sign in is a part of a ebook path written for inn and reception trainees and staff. The booklet is designed to assist rookies to enhance their command of English to be used inside of motels the place the site visitors are travelers from a variety of nations who use English as a method of communication.
The e-book encompasses a self-access technique, permitting scholars who won't have time to wait periods to paintings all alone. There’s an creation for lecturers detailing methods of utilizing the booklet in a lecture room and ten devices overlaying language presentation and comprehension paintings, listening for figuring out, listening and responding, and writing workouts utilizing letters, faxes, and taking orders. the fabric is a chain of real looking contexts set in a large choice of nations with life like recording fabric exposing scholars to the accents of alternative nationalities. The booklet additionally incorporates a language syllabus dependent greatly on necessities of the overseas certificates Conference’s English for the inn and Catering syllabus. eventually, there's a solution key to the routines including tape transcripts and a separate grammar precis behind the book.
Check in – Covers the most likely events that entrance reception employees need to care for, together with bookings via mobile, telex, or fax, checking out and in, room carrier, lawsuits, and so on.
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36 What to drink with a meal Aperitifs: gin and tonic, sherries, vermouths, cocktails, dry white wines, champagne and other dry sparkling wmes Hors d'oeuvres: dry whites, such as Chablis, Soave, Macon Blanc, Pinot Gris, Muscadet, Vinho Verde Fish and shellfish : dry whites as for hors d'oeuvres; and full bodied dry whites, such as Burgundies, Chenin Blanc Red meats, game, and cheeses: full bodied reds, such as claret, Burgundy, Cotes du Rhone, Chianti, Rioja, Pinotage White meats: medium dry whites, such as Hocks, Mosels; lighter reds, such as Beaujolais, Touraine, Valpolicella; and roses Chinese food: dry whites such as Graves, Vinho Verde, Soave, Hocks, Mosels; and dry and medium whites from the Loire Pasta dishes: reds, such as Chianti, Valpolicella, Cotes du Rhone, Fitou Desserts: sweet to medium sparkling whites, such as champagne, Asti Spumante; light sparkling reds or roses, such as Lambrusco; and still whites, such as Spiitlese and Auslese Hocks and Mosels, Sauternes, Barsac, Muscat-deBeaumes-de-Venise Coffee: brandy, liqueurs or port Serving wine and other drinks at table 1 If different wines are ordered to accompany different courses, the extra glasses are placed on the table when the cutlery is adjusted.
A very small piece is dropped in the drink, or a length of peel given a quick twist over the drink to release the oils into it. • Maraschino cherries in sweet drinks, black or green olives in dry drinks. • Leaves and sprigs of fresh mint and borage, for example, in Pimms. • Fruit juices, milk, yogurt and cream also provide texture. The appearance of the cocktail is very important, to some customers it is even more important than its taste. The colours, the decorations on top, the variety of ingredients, the names they go by and the panache with which they are served, are all part of the experience Y The bartender is rather like a magician with a surprise up the sleeve, while the customers look on, delighted Mixed drinks and cocktails Mixed drinks and cocktails are for fun and for show.
When the food is ready, the customers are asked to collect it from the bar counter or the food is taken to them--often by food serving staff. Some pubs have a separate restaurant or set the tables in an area of the bar with placemats or tablecloths, cutlery, napkins, etc. The customers may still have to collect their own food from a counter or it will be brought to their table by food serving staff. Preparing for food service: a checklist • food counters look clean, tidy and attractive • surface, including shelves, sneeze screens and heat lamps, are clean and free from smears • hot and cold appliances are in working order and at the correct temperature (watch for trailing or faulty electric leads) • crockery, cutlery, glassware, disposables and trays are clean and free from chips and smears (damaged items should be put aside and reported to management) • the supply of crockery and glassware is plentiful, and kept in the correct place at the correct temperatu re for service • a clean, updated menu is displayed • • • • • showing the correct prices and description of dishes (adjustments should be made before an d during the session if necessary ) cutlery and serviettes are plentiful and kept in the correct place for service food service containers are correctly and safely placed in the counter unit food is attractively displayed service equipment (ladles, oven cloths, spoons) is clean, oft he righttype and size, and kept in the correct place for service condiments (salt and pepper, sa uces) and garnishes are attractively displayed and kept in the correct place for service.