|
PROGRESSION MAN |
|
MYTHS AND HEROS |
| U1.The history of French cuisine by Colin LANIGA
U2.Auguste George Escoffier’s role in culinary arts. U3.Celebrity chefs: a phenomenon U4.Profiles |
|
SPACES AND FORMS OF POWER At the kitchen |
| U5.Kitchen tools, utensils and their uses.
U6.Kitchen rules and regulations U7.Culinary skills |
|
At the hotel |
| U8.The hotel environment
U9.Hotel jobs U10.Job applications U11.Jobs interviews U12.Giving directions inside and outside the hotel U13.Talking about travel options U14.Talking about facilities and services (u.19) U15.Meeting customer needs |
|
At reception |
| U16.Taking reservations
U17.Changing and cancelling reservations U18.Turning down booking U19.Suggesting alternatives U20.Explaining how things work in a hotel U21.Handling payments. |
|
At the bar |
| U22.Serving drinks |
|
At the restaurant |
| U23.Food service |
