Archives de catégorie : Term TH

HOTEL FACILITIES

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                                                 HOSPITALITY

FINAL TASK/ MISSION

You welcome members of the Washington tourist board who visit your hotel.

Promote your hotel (location, general facilities, room facilities, services)  and

Martinique as a destination.

Describing a hotel  

  SÉANCE 1: GIVING INFORMATION ABOUT HOTEL FACILITIES AND SERVICES  

 Anticipation

A visit to the different parts of a hotel.

http://vimeo.com/39117875  

 

Describe the hotel and say the facilities and services that it offers.

http://www.accorhotels.com/gb/hotel-0737-novotel-london-west/index.shtml

 

Novotel Hotel

 

Customer Information (p6.HR2)

Listen and complete the sentences.

 

 

 

1.How ………………………………. From the airport to the Grand Marina?

2.There’s a shuttle bus …………………………………. The airport direct …..the hotel.

3.Where does it ………………………………………………?

4.And ………………………………………………does it take?

5.Great. Um…………………………………………………………business services?

6.It’s …………………………………………………….ground floor, opposite reception.

7.I’d like to …………………………………………… a car for a few days.

8. Just ………….. the  ……………………………………………desk, next to reception….

STRUCTURES 1.Answer the following questions.

1.Giving the information such as landmarks  that serves as a guide) on where the Squash Hotel can be found. The hotel is located on the outskirts (not in the center of the city)

2. Identifying how far the Squash Hotel is from a certain point of origin, for example from the airport.

3. Say that there is a bus which comes at the airport for the passengers. We offer a free airport transfer to all our guests.

4.Say that the guests can have a bus to downtown. There’s a shuttle bus from the hotel direct to downtown.

II).Put the words in the correct order to make useful information for guests. (workbook ex4. p.6)

1.The arrivals / outside / rank / the taxi / is  / area

2.the airport / the / transfer / offers / free /  a / hotel

3.airport / the / transfer / offers / free / a / hotel

4.rooms / have / access / all the / Internet

5.arrange / for you/ car rental / the / reception / reception / in / desk / will / that

6.centre / there’s / pool / a fitness / and / on site / a swimming

7.all the / showers / have / separate  tubs / bathrooms / and

8.the Indian restaurant / recommend / at the end / I can / the street / of  

II) HOTEL FACILITIES  

1.Look at the picture and complete the sentences.

Use the prepositions of location.  

See scanned ( HR2wbp.6 page 7)    

2.Match the words to make hotel facilities and services. (HR2wbp.6)

  1. business                            a. stop
  2. currency                           b. access
  3. hair                                   c. bus
  4. shuttle                              d. centre
  5. tourist                               e.transfer
  6. bus                                   f. rental
  7. car                                    g.salon
  8. gift                                   h. space
  9. Internet                          i.attraction

10.  taxi                               j.exchange

11.  airport                          k.shop

12.  parking                     l.rank                              

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KITCHEN RULES AND FOOD CONTAMINATION

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WHAT NOT TO DO IN THE KITCHEN

INSTRUCTION: Watch the clip to identify the faults.

 http://www.youtube.com/watch?v=XkL5Ac8HzF0

I) WHAT TO REMEMBER ABOUT KITCHEN HYGIENE

  • When you’re preparing food, if you have long  hair, tie it back or cover it. Remove jewelry.
  • Wash and thoroughly rinse  your hands before doing any kitchen work (including cooking); dry them on  a paper towel.
  • Clean all cooking utensils and work surfaces with an antibacterial agent      before and after using them. If you wash and dry dishes by hand, leave   them in a drying rack rather than wiping with a tea-towel.
  • Use several cutting   boards, scrubbing them and using hot water after you’re done. Certainly,  use a separate board for meat. Plastic boards can go in the dishwasher and  should be regularly replaced.
  • Know and apply the  minimum temperatures for cooking foods.
  • Same goes for refrigerator, freezer and open-air  storage times of different foods. Store meat and vegetables  separately. Return unused food to the fridge or freezer as quickly as  possible.
  • Always wash fruit and vegetables before  preparing or cooking them.
  • If you use a spoon or fork to taste food as you  cook, don’t use it again until it’s been thoroughly cleaned. Use another  one instead.
  • Hot-wash and frequently replace scrubbing brushes  and sponges.
  • Food: If it doesn’t look right or smell right,  then it probably isn’t. Toss it!

  II)Comprehension:  Food safety and hygiene matter (PPS doc)

Task: Prepare a 3 minute presentation about the programme you followed for your Chef.

What strikes you in the programme? Are all these rules respected at the Lycée Nord Caraïbe ?

Have a look at the Powerpoint document on Kitchen hygiene

( Food_Training_Hygiene_training)