This English course is mainly dedicated to professional food and beverage servers (bars, restaurants, cafeterias, etc.), which will serve as support for their language improvement, thus facilitating communication with English-speaking customers who visit the facilities tourist.
The course places particular emphasis on the two fundamental skills to develop in service workers, that is, listening and speaking. The fundamental objective of the course is to develop the ability to communicate according to the situation, purpose and role of the participants.
The course contains 14 units divided into different classes, the number of classes for each unit varies according to the complexity of the topics covered and the greater or lesser number of hours dedicated to the practice of said topics, which are focused in the characteristics of the communicative approach. In addition, the course teaches the student how to use the most common phrases for each of the activities carried out in the daily performance of his profession.
To facilitate the study of this course, the service process has been divided into different fundamental steps, whose solution from the linguistic point of view has become the fundamental objective of this course.
Fundamental Steps in which we have divided the service process.
Greet the customer correctly.
Offer help.
Understand what the customer asks for
Ask if you have a reservation
check the same
Lead the customer using an appropriate phrase.
Seat the customer
Offer menu.
Offer appetizer.
Take the order.
Give suggestions.
Respond to special requests and/or complaints.
Explain dishes.
Explain drinks.
Check customer satisfaction.
Charge.
Dismiss.
The course begins in its first units with aspects related to personal information and other topics of importance for casual communication, in case this occurs, such as aspects related to time, time, addresses and other aspects of general information that you should master in case you are asked.
The fundamental methodology of the course consists of the continuous and systematic repetition of situations where they must apply the different phrases learned to solve each of the linguistic needs they encounter at each moment of the service process.
Course content
Learn English
Introduction
Unit One.Personal Information
unit two. Cardinal Numbers
unit three. ordinal numbers
unit four. Giving locations And Directions Outdoors
unit five. Talking About the Weather
unit six. Taking Reservations
unit seven. apologizing
unit eight. receiving guests
Unit Nine. Taking the order
Unit Ten. Taking Orders in the bar
Unit Eleven. Dealing with special requests
Unit Twelve. Dealing with Complaints
Unit Thirteen. Paying Bills
Unit Fourteen. farewells
Cooking methods
customer orders
Utensils
Vegetables
The menu
Days of the week and months of the year
This app contains advertisements that help keep programming costs down.
The course places particular emphasis on the two fundamental skills to develop in service workers, that is, listening and speaking. The fundamental objective of the course is to develop the ability to communicate according to the situation, purpose and role of the participants.
The course contains 14 units divided into different classes, the number of classes for each unit varies according to the complexity of the topics covered and the greater or lesser number of hours dedicated to the practice of said topics, which are focused in the characteristics of the communicative approach. In addition, the course teaches the student how to use the most common phrases for each of the activities carried out in the daily performance of his profession.
To facilitate the study of this course, the service process has been divided into different fundamental steps, whose solution from the linguistic point of view has become the fundamental objective of this course.
Fundamental Steps in which we have divided the service process.
Greet the customer correctly.
Offer help.
Understand what the customer asks for
Ask if you have a reservation
check the same
Lead the customer using an appropriate phrase.
Seat the customer
Offer menu.
Offer appetizer.
Take the order.
Give suggestions.
Respond to special requests and/or complaints.
Explain dishes.
Explain drinks.
Check customer satisfaction.
Charge.
Dismiss.
The course begins in its first units with aspects related to personal information and other topics of importance for casual communication, in case this occurs, such as aspects related to time, time, addresses and other aspects of general information that you should master in case you are asked.
The fundamental methodology of the course consists of the continuous and systematic repetition of situations where they must apply the different phrases learned to solve each of the linguistic needs they encounter at each moment of the service process.
Course content
Learn English
Introduction
Unit One.Personal Information
unit two. Cardinal Numbers
unit three. ordinal numbers
unit four. Giving locations And Directions Outdoors
unit five. Talking About the Weather
unit six. Taking Reservations
unit seven. apologizing
unit eight. receiving guests
Unit Nine. Taking the order
Unit Ten. Taking Orders in the bar
Unit Eleven. Dealing with special requests
Unit Twelve. Dealing with Complaints
Unit Thirteen. Paying Bills
Unit Fourteen. farewells
Cooking methods
customer orders
Utensils
Vegetables
The menu
Days of the week and months of the year
This app contains advertisements that help keep programming costs down.
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