Behind the scenes in a kitchen, various roles work to prepare meals. A head chef oversees all kitchen operations and menu creation. Line cooks prepare specific dishes or food items, while prep cooks ready ingredients to be cooked. A sous chef assists the head chef and may oversee line cooks. Other roles include butchers, who cut meat; callers who take orders to the kitchen; and swing cooks who help in different kitchen areas as needed.

1. UNIVERSITY TECHNICAL OF AMBATO
FACULTY OF HUMANITIES AND EDUCATION
TOURISM AND HOSPITALITY CAREER
ENGLISH ADVANCE
NAME: DANILO COCHA
SEMESTER: SEVENTH «A»

2. UNIT 10
TOURISM BOOK

3. July pay with charge cardMaria for cash-only purchases
Charge card: A charge card is small card
from a bank or shop that allows you to
buy items and pay for them later.
Cash-only: A cash only business only
accepts cash as a method of payment.

4. Christian has a Checking account to make purchasesJuan Carlos place check-in at the hotel
Checking account: A checking account is a
type of bank account. You can withdraw
money using checks.
Check in : To check in is to get the
boarding pass from the airport worker.

5. At the Mall, they receive debit cardIn the restauran Elkena pay whit your credit car
Debit card: A debit card is a small card
that takes money out of a bank account.
Credit card: A credid card is a small card
that allows you to buy something at a
lower price.

6. At the Mall, they ask the Method of paymentFor a journey they ask for identification
Method of payment: A method of
payment is a way to pay for items, which
includes cash, charge cards, and checks.
Identification: Identification is a document
that proves who you are.

7. In companies when we make a trip give us traveler`s
check.When I go shopping always I
like to pay with Personal check.
Traveler´s check: Traveler´s Checks are
used by travelers instead of cash. They
are printed with a set amount.
Personal check: A personal check is a
method of payment that uses money from
a checking account.

8. Today I had to do many transactions to the BankAt the airport always ask for the photo ID.
Transaction: A transaction occurs when
someone buys or sell something.
Photo ID: A photo ID is a card that proves
who you are and has a photogrph of you
on it.

9. UNIT 11
TOURISM

10. In the branch people waiting to be served.Around the world there is ATM to withdraw money.
Branch: A branch is an office that is part
of a bigger company
ATM: An ATM (automatick taller machine)
is a machine that you use to acces and
withdraw money from your bank account.

11. Transactions can be electronicallyThe banks serve in the business hours.
Electronically: To send something
electronically is to send something using
electric methods.
Business hours: A company ´s business
hours are the times that the company is
open.

12. At hotel Darius gave a Service charge.Automatic teller machines use PIN number:
Service charge: A service charge is a
money that you pay to receive a service.
PIN number: PIN (personal identification
number) is a secret number that you use
to access a bank account using an ATM.

13. Today I had to withdraw a very large bank amount.To travel, I had to make a wire transfer.
Withdraw: To withdraw is to take money
out of your bank account.
Wire transfer: A wire tranfer is a way to
send money electronically.

14. Daniel must cancel the service fee by provided
services.
Electronic money is a trend in the Ecuador
Service fee: It is an amount that you must
cancel by using a service.
Money Electronically:
Electronic money is a type of cash that is
used to pay but it is virtual.

15. The keypad el locate in to the ATM.My brother move your monery another account.
Keypad:It´s a keyboard that is located in t
he cashier to enter your password.
Transfer: When is when someone makes a
move of money from one account to
another.

16. In account have my money.The bank is very small in my country .
Account: Is a espace in the bank is
registrated the money.
Bank: It´s a company where they keep the
money.

17. The promissory note is more use for the people that
not has money.When my mother goes shopping pays Cash payment
Promissory note: is used to contain a pay
ment in the future.
Cash payment: is used to make a payment
with money physicist

18. • When the cash clearing request is processed, a
pair of balanced accounting entries is created to
clear the net cash amount of the issued payment
for each payment.
My father user fee in the mall for buy meny
Cash clearing: a method to compensate
futures contracts in the
positions are evaluated periodically
User fee: fee for operation established by the issuer of
cards and that is paid by the card holder to
the originating institution in payments with
withdrawals or card.

19. Intraday credit: It is useful to develop trade
Intraday credit:Is an intraday credit to the
customer.
Transferability: is a system of electronic money, the gra
de in the
an electronic balance can be transferred between
devices without interaction with a central entity.
Justice is involved in the
transferability of pension rights.

20. UNIT 12
TOURISM BOOK

21. The commission is for the people that more work.
The company announced a 6 million share buy- back in
May.
Commission: A commission is the amount
of money a business charges for some
types of service.
Buy –back: A buy back is a pilicy.
Abusiness buys back something they
previously sold you.

22. A new currency has been introduced in the foreign
exchange market.When I
travel to another country I have to convert my currency
Currency: Currency is a word for money
from particular place, like the euro and
the dollar.
Convert: Is to change money from one
currency to another.

23. An exchange rate has two components, the domestic
currency and a foreign currency.In New York there are any number of Currency
exchange offices although as freestanding business.
Exchange rate: The exchange rate is the
rate at which money from one country
can be changed for the money from
another country.
Currency exchange office: A currency
exchange office is a place where you can
change money for another country´s
money.

24. A minimum charge is applied when the actual finance
charge you owe isn't equal to or larger than this
minimum.
The local currency in my country is the dollar.
Local currency: Local currency is the
money from the country you are in.
Minimum Charge: A minumum charge is
the least amount of money you can pay
for something.

25. In the companies they
emit a receipt to record the received from any productIn this year there was a high sale rate in a factory.
Receipt: A receipt is a record of a
something.
Rate: A rate ia a measure of how much
you pay for something

26. In my work, they do a thorough selection of productsThe medical release form will authorize the Company
to obtain medical records from any provider.
Selection: A selection is the diferent items
a shop sells.
Release form: A releace form makes a
person not responsible if something bad
happens.

27. Employees of the companies form the productionMoney is an essential part of the people to live
Employees: They
are people who work within the company
Money: Is an article which can be purchas
es and payments.

28. Daily currency rules are listed in the financial sections
of newspapers and can also be found on financial
websites.
In the peace of Europe have to change currency
Currency rules: Are rules for currency
exchange.
Process of exchanging one for another:
Is the time in which changed the
foreignmoney by the national.

29. They have enough money to make their first small
payment.
Sellers pay a fixed commission fee.
Small payment: is a low-cost payment.
Commission fees: Is money that is given to
people who do a job.

30. UNIT 10
HOTELS AND CATERING BOOK

31. Á la carte
if something is á la carte , it is
offered from a menu and paid for
separately and not as part of a
package.
In a restorant oferst the dishes a
la carte.
Bagel
A bagel is a round piece of bread with a
hole in the middle.
In morning my mother eat a bagel.

32. Continental breakfast
A continental breakfast is a small meal that
usually only includes coffee, juice, and a
pastry.
In the restorant have continental breackfast
Brunch
Brunch is a meal between
breakfast and lunch.
After breakfast my
sister eating a brunch

33. Coupons:
A coupon is a piece of
paper that people use to
get discounts on items.
Eggs over easy:
Eggs over easy is an egg dish. It includes
eggs that are cooked on both sides with
the yolk intact.
In the morning is more fast make Eggs over easy
In the restaurant acept the coupons

34. Fried eggs: Fried eggs are
eggs that are cooked in oil.
In the morning eating the fried eggs
Pancakes:
Pancakes are flat cakes cooked
in a pan or over a grill.
I love the pancakes in the mornig

35. Pastry:
A pastry is sweet bread that is typically eaten for breakfast.
In cooking school teach classes of

36. Pastry easy:
A pastry is sweet bread that
is typically eaten for
breakfast.
Refill :
A refill is an amount of a liquid needed
to fill up a container holding a drink.
In the premises of fast food have refill machines.
for children in the cooking school gives courses
of pastry easy

37. Voucher:
A voucher is a piece of paper that some bisinesses accept instead of
money.
When taken in payment by card will give you a voucher

38. Scrambled eggs:
Scrambled eggs are eggs that
are stirred before they are
cooked.
Toast:
Toast is a piace of bread that has
been cooked so the outside is crispy.
The toast whit coffe is very delisious.The scramble eggs in te morning is delicious

39. UNIT 11
HOTELS AND CATERING BOOK

40. Bartender:
A bartender is a
person whose job it is
to make and serve
drinks in bar.
Cocktail:
A cocktail is an alcoholic drink that
made by mixing other drinks together.
Cocktails prepared at the discotec are the best.
The bartender prepare delicious cockt
ails

41. Domestic beer:
A domestic beer is a beer
that is made in the
country in which it is
served.
Happy hour:
Happy hour is a limited period of
time , often in the early evening ,
when drinks are cheaper than
usual.
At the disco there's Happy hour after the midnightThe domestic beer is the most
delisious

42. House wine:
A house wine is a cheap
wine that is featured by
a restaurant and that is
not listed on the menu
under its usual name.
ID:
An ID is a document that proves your
name, address and age. It often has
a photograph on it.
To perform any procedure always ask for the IDIn Pelileo are house wine is craft

43. Imported beer:
An imported beer is a beer
that is made is a country other
than the one in which it is
served.
On tap
If a beer is on tap, it is served in
bulk from a big container using a
faucet.
Beer on tap is mas rica to bottleThe imported beer is the best for any e
vent

44. Pitcher:
A pitcher is a large container with a
handle and spout that holds drinks.
Red wine:
A red wine is a wine that has been
made with grape skins and is red.
The red wine is excellent to accompany red meatsThe bars serve the beer in pitcher

45. Top shelf:
If a bottle of alcohol is top
shelf, it is of a high quality
and is usually expensive.
Well drink:
A well drink is made from cheaper ,
unbranded liquors.
Christian well drinking at the disco night.The top shelf is used in all locations around the
world

46. White wine:
A white wine is a wine that is made without grape
skins and is pale in color.
The white wine is best to accompany white meats

47. Champagne:
It is a type of foamy wine that you the sierve to make a toast in
all type of commitment.
The champagne is better for makes toast in events

48. Water :
the one dilutes it is an important element for the life.
El agua es vital para las personas para el buen funcionamiento corporal

49. Waiter:
The waiter person that serves the drink and it retires the basos.
The waiter is responsible for receiving guests in the restaurant

50. Juices:
A juice is a very nutritious and very delicious drink that serves it
in bars or in restaurants.
There are many varieties of juices in the cafeteria of John

51. Ices:
the ices can serve them in juices or in liquors.
The ICES are a good accompaniment to a hot day

52. Milk shakes:
The milk shakes are drunk elaborated with all fruit type and they
are very delicious.
The milkshake is delicious in the morning at breakfast accompanied by toast

53. UNIT 12
HOTELS AND CATERING BOOK

54. Behind the scenes:
if something happens behind the scenes , it takes place in private and not in
public.
Behind the scenes are finished products

55. Behind the scenes of de kitchen:
If something happens behind the scenes , it takes place
in private and not in public.
Behind the scenes of kitchen to prepare the most delicious foods in the world

56. Butcher:
A butcher is a person whose job is to cut up or sell meeat.
Restaurant butcher is which makes the cuts of the meeat.

57. Caller:
A caller is a person whose job is to deliver the food orders to the
kitchen.
Make the food orders for customers.

58. Head chef:
A head chef is in charge of the kitchen and is resposible for
creating the menu, cooking , ordering supplies and overseeing the
order workers.
The Chef makes delicious meals for a buffet

59. Line cook:
A line cook works at one food station , preparing and cooking one
part of a meal or a specific type of food. The sous chef is usually
the line cook´s boss.
Line Cook is in charge of carrying out the terms of the dishes.

60. Prep cook:
A prep cook works in a kitchen , preparing food to be cooked. A
prep cook does not usually cook.
In the morning they cook the preparation of the previous day.

61. Sous chef:
A sous chef has the most authority after the head chef and o0ften
assists the head chef.
The sous chef prepares the best dishes a la carte.

62. Special:
A special is a dish that chefs make for a limited period of time.
In the restaurant they have specials on the weekends

63. Station:
A station is the place where a chef makes a certain type of food.
At the cooking station preparing the best desser
ts in the world

64. Swing cook:
A swing cook works in more than one area of a kitchen , helping
wherever he or she is needed.
Swing cook is in charge of the of more chefs

65. Maitre:
It is a person responsible for supervising, organizing and
directing the operation of the restaurant for service, always
according to the mission of our company and looking for the total
satisfaction of our customers.
The Maître is responsible for delivering the dish
es to the customers

66. Cashier:
Cashiers is one who charges the customer for the service offered.
The cashier cobra orders them restaurant

67. Dishwasher:
A dishwasher is a person who washes the dishes, tenedore, glasses.
In the hotel have a machine wash very large crockery

68. Restaurant:
One restaurant is a place where offers all kinds of food for every
taste.
Ambato restaurant is the best of the Ecuador

69. Waiter:
He is a person who served the food and remove dishes from the
table.
The waiter is busy delivering food orders.

70. Customers:
It is the user of the product and / or service generate and waiting
fits your needs.
Customer is the reason in everything as you wish services

71. Desserts:
Dessert is a sweet dish or sour taste that is taken at the end of the
meal
Desserts of the Marriot hotel are the best thing in the hotel network