Language skills development in situations taken from various areas of the catering and hospitality world: from front-of-house contact with customers to nutrition, cooking and service. Organised in short units, it deals with a range of customer-facing situations to help students build confidence and fluency.

Topics covered:
 The restaurant staff
 Clothes and personal hygiene
 The kitchen area
 Food and cooking methods
 Preparing a menu
 Serving techniques
 International cooking
 At the bar
 At reception
 Problems and complaints

Nr. pagini: 64

Format: 29, 8 x 21, 2

Anul aparitiei: 2016

OPINIA CITITORILOR