Archives mensuelles : septembre 2014

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INTRODUCTION
U1. An introduction to the hospitality and restaurant industries

U2. Aplying for a job

U3. Interview for a job
MYTHS AND HEROES
U4.Auguste George Escoffier’s role in culinary arts.

U5.Celebrity chefs: a phenomenon
SPACES AND FORMS OF POWER

At the kitchen
U6.Kitchen tools, utensils and their uses

U7.Kitchen rules and regulations

U8.Culinary skills
At the hotel
U9.The hotel environment

U10.Hotel jobs

U11.Giving directions inside and outside the hotel

U12.Talking about travel options

U13.Talking about facilities and services (u.19)

U14.Meeting customer needs
At reception
U15.Taking reservations

U16.Changing and cancelling reservations

U17.Turning down booking

U18.Suggesting alternatives

U19.Explaining how things work in a hotel

U20.Handling payments.
At the bar
U21.Serving drinks
At the restaurant
U22.Food service