The customer orders a Rome pizza without onions from the waiter in a restaurant. When asked if he would like olives, the customer declines, saying he does not like olives. The customer also orders a bottle of mineral water. The waiter confirms the order of a Rome pizza with no onions or olives and a mineral water.
The document provides guidance for a lesson to teach students how to order food in a restaurant. The lesson includes vocabulary practice, modeling dialogues for ordering food, and assessments. Students will practice common phrases for ordering, asking questions, and paying the bill. The goal is for students to feel comfortable ordering and enjoying a meal in a restaurant. The lesson includes vocabulary words, sample dialogues, and restaurant menus to support practice activities.
This document contains a list of food and drink options at a restaurant, organized into categories including meats, sides, drinks, seafood, salads, fast food, healthy food, and desserts. It concludes by asking the reader what they would like to order from the options presented.
The document lists various types of foods organized into categories including fruit, vegetables, pulses, drinks, and dairy. It mentions common fruits like apples, oranges, and bananas and vegetables such as carrots, potatoes, and tomatoes. Various proteins are also noted consisting of meat, chicken, fish, and eggs alongside staples such as pasta, bread, and rice.
This document appears to be in multiple languages and discusses an old lady who swallowed different animals like a fly, bird, horse, spider, and cow according to a children's story and rhyme. It also mentions hidden pictures, magic, and the alphabet.
The document discusses vocabulary related to eating at a restaurant. It provides lists of items found on a typical menu, including beverages, starters, salads, side orders, main courses and desserts. It also includes common expressions used in a restaurant setting, such as when ordering, paying the bill, and different ways to pay. The purpose is to learn food and restaurant vocabulary in English.
The document contains a list of family relationships in both English and Spanish. It then presents a basic family tree showing the author's grandparents, parents, sibling and herself. The tree illustrates one generation of the author's family and is labeled with both English and Spanish terms for familial roles.
This document provides vocabulary related to restaurants and food service. It defines terms like splitting the bill, voicing a complaint, complimentary items, ordering foods "with the works" or "a la carte", breaded and burnt foods, condiments, using a corkscrew, garnishing dishes, requesting salad dressing "on the side" or to "hold" a item, being overcharged, drinks served in pitchers, and warming up cold food. It asks questions about experiences paying at restaurants, complaining about service, receiving complimentary items, ordering pizza toppings, and being over or undercharged.
The customer orders a Rome pizza without onions from the waiter in a restaurant. When asked if he would like olives, the customer declines, saying he does not like olives. The customer also orders a bottle of mineral water. The waiter confirms the order of a Rome pizza with no onions or olives and a mineral water.
The document provides guidance for a lesson to teach students how to order food in a restaurant. The lesson includes vocabulary practice, modeling dialogues for ordering food, and assessments. Students will practice common phrases for ordering, asking questions, and paying the bill. The goal is for students to feel comfortable ordering and enjoying a meal in a restaurant. The lesson includes vocabulary words, sample dialogues, and restaurant menus to support practice activities.
This document contains a list of food and drink options at a restaurant, organized into categories including meats, sides, drinks, seafood, salads, fast food, healthy food, and desserts. It concludes by asking the reader what they would like to order from the options presented.
The document lists various types of foods organized into categories including fruit, vegetables, pulses, drinks, and dairy. It mentions common fruits like apples, oranges, and bananas and vegetables such as carrots, potatoes, and tomatoes. Various proteins are also noted consisting of meat, chicken, fish, and eggs alongside staples such as pasta, bread, and rice.
This document appears to be in multiple languages and discusses an old lady who swallowed different animals like a fly, bird, horse, spider, and cow according to a children's story and rhyme. It also mentions hidden pictures, magic, and the alphabet.
The document discusses vocabulary related to eating at a restaurant. It provides lists of items found on a typical menu, including beverages, starters, salads, side orders, main courses and desserts. It also includes common expressions used in a restaurant setting, such as when ordering, paying the bill, and different ways to pay. The purpose is to learn food and restaurant vocabulary in English.
The document contains a list of family relationships in both English and Spanish. It then presents a basic family tree showing the author's grandparents, parents, sibling and herself. The tree illustrates one generation of the author's family and is labeled with both English and Spanish terms for familial roles.
This document provides vocabulary related to restaurants and food service. It defines terms like splitting the bill, voicing a complaint, complimentary items, ordering foods "with the works" or "a la carte", breaded and burnt foods, condiments, using a corkscrew, garnishing dishes, requesting salad dressing "on the side" or to "hold" a item, being overcharged, drinks served in pitchers, and warming up cold food. It asks questions about experiences paying at restaurants, complaining about service, receiving complimentary items, ordering pizza toppings, and being over or undercharged.
This document contains vocabulary terms related to foods and dishes that may be found in a hotel restaurant. It includes terms for appetizers, salads, soups, pastas, sandwiches, main courses and Asian dishes. The terms are grouped by food type and many include brief descriptions or ingredients. For example, caesar salad ingredients include romaine lettuce, parmesan cheese and croutons.
This document provides vocabulary related to jobs, items, and cooking methods commonly found in restaurants. It lists positions like hostess, waiter, bartender, cook, and manager. It describes utensils like forks and knives, dishes like plates and bowls, and drinkware. It also gives menu sections for appetizers, entrees, and desserts. Finally, it outlines cooking methods such as sauteeing, grilling, baking, roasting, frying, steaming, boiling, and stewing.
The document contains a conversation between a waiter and guests at a restaurant. The waiter takes the guests' drink and food order, informs them about menu items and preparation times, checks on them throughout the meal, and processes the bill at the end. Common restaurant phrases are used such as asking about drinks, sides, doneness of meat, and payment.
The document lists various foods and drinks including lemonade, water, milk, juice, coffee, tea, beer, wine, salad, bread, soup, fish, hamburger, hot dog, sandwich, cereal, cheese, steak, rice, pizza, bacon and eggs, grapes, strawberry, bananas, pear, orange, apple, cherries, watermelon, pineapple, pudding, pie, cake, ice-cream, and popcorn. It then provides a series of prompts asking the user to click on the right word from the list to complete each sentence.
The document discusses the family as the basic social unit defined by marriage, blood, or adoption. It represents a single household and serves to reproduce society both biologically and socially. The document outlines characteristics of the family like universality and emotional bonds. It also describes different types of family structures such as the nuclear family, extended family, single-parent family, and blended family.
The document describes a customer ordering system for a restaurant that aims to address problems with the current manual ordering process. It seeks to develop an online ordering and reservation system to allow customers to view menus and place orders online, which would streamline the ordering process for waiters and kitchen staff. The objectives are to develop online and mobile ordering interfaces, provide online menu information, increase sales and productivity, and analyze purchase history and pricing to increase profitability. The project will implement a system development lifecycle approach including planning, analysis, design, and implementation phases to design and build the new customer ordering system.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
This document contains a list of foods organized into categories including vegetables like broccoli, cauliflower, and carrots; fruits such as apricots, cherries, and pineapples; meats like beef, lamb, and pork; seafood including shrimp, squid, and fish; drinks like water, milk, and soda; dairy foods like butter and cream; and condiments, nuts, and seeds.
The document provides instructions for a speaking exam assignment where students must create a PowerPoint presentation describing their daily routines and free time activities using sequencers and adverbs of frequency. The presentation should include at least 12 routines, 3 free time activities, and photos, and be saved to a memory stick or emailed to the teacher. It also lists 8 criteria for successfully evaluating the speaking exam, including good pronunciation, clear speech, an introduction and ending, correct grammar, appropriate vocabulary, use of relevant photos, eye contact, and posture.
The document provides instructions for a speaking exam assignment where students must create a PowerPoint presentation describing their daily routines and free time activities using sequencers and adverbs of frequency, including a minimum of 12 routines and 3 activities along with the times. The presentation should not include written words and must be saved to a memory stick or emailed to the teacher. It also lists criteria for evaluation of the speaking exam including good pronunciation, clear speaking, an introduction and ending, correct grammar and vocabulary, appropriate photos, and eye contact and posture.
The document contains a list of common mechanical breakdowns and repairs that may be needed for various parts of a boat. Each item lists an object or part that is broken down or not functioning properly, followed by what repair or replacement is needed to fix it, such as cleaning, replacing, oiling, tightening, painting, filling, recharging, or straightening. The 15 items cover breakdowns and needed repairs for things like the deck, pipe, bulb, speedometer, bridge window, sailboat winch, prow, nuts and bolts, hull, tank, battery, drive belt, fuse, propeller, and propeller.
This document provides examples of how to write out large numbers, decimals, and prices in words. It lists several large numbers written out in words, such as two hundred and fifty-nine thousand, four hundred and forty-seven. It also lists decimals written out, such as seven point three nine, and prices written out like fourteen pounds seventy or fourteen seventy.
This presentation describes a yacht, including its dimensions, capabilities, interior features, and availability for charter or sale. The presentation outlines 10 slides covering the yacht's length, width, height and weight; its speed, engines, horsepower, fuel capacity and guest/crew capacity. Interior details are given for specific rooms, and deck layouts are described. Finally, charter and sale prices are provided, along with ownership details.
This document summarizes the details of the yacht AnnaMia. It is 43 meters long, has 2 engines producing 1,950 horsepower, and can carry up to 10 guests and 7 crew members. The yacht has 5 bathrooms, a dining room, living room, and kitchen across 3 decks. It is available for both charter and purchase, with weekly charter rates varying by season and an asking price of €£$.
This document lists and describes various tools and materials. It includes over 30 tools commonly found in a toolbox, workbench or workshop. For each item, it provides details on the size, materials it is made of, basic shape or appearance, and general purpose or function. The tools listed cover a wide range of purposes and include items for cutting, shaping, joining, measuring and holding materials like wood, metal and other substances.
This document contains a crossword puzzle with job titles related to the maritime industry. The crossword clues provide definitions for 16 jobs: deckhand, dockmaster, electrician, shipbuilder, fisherman, carpenter, captain, sailor, chef, businessman, accountant, receptionist, engineer, security guard, ship repair worker, and welder. Solving the crossword involves matching each definition to the corresponding job title.
The document describes the layout of the yacht "Annamia", which contains a master bedroom, dining room, kitchen, 5 guest bedrooms, 5 bathrooms, and 2 living rooms. One living room has a large window with a long white sofa below containing cushions, in front of which is a rectangular brown coffee table on a rug. There are also brown armchairs and behind them a huge TV, brown curtains, and a plant next to it, with a white cabinet between the window and plant. This living room is described as big, modern, simple and light.
The document lists various items and their measurements using both metric and imperial units. It provides the measurements of light bulbs, cables, hard drives, engines, tanks, trucks, screws, ladders, beer bottles, and more in watts, metres, gigabytes, litres, gallons, pounds, and other units of measurement. Conversion factors are also provided between common metric and imperial units like kilometres and miles.
This document contains vocabulary terms related to foods and dishes that may be found in a hotel restaurant. It includes terms for appetizers, salads, soups, pastas, sandwiches, main courses and Asian dishes. The terms are grouped by food type and many include brief descriptions or ingredients. For example, caesar salad ingredients include romaine lettuce, parmesan cheese and croutons.
This document provides vocabulary related to jobs, items, and cooking methods commonly found in restaurants. It lists positions like hostess, waiter, bartender, cook, and manager. It describes utensils like forks and knives, dishes like plates and bowls, and drinkware. It also gives menu sections for appetizers, entrees, and desserts. Finally, it outlines cooking methods such as sauteeing, grilling, baking, roasting, frying, steaming, boiling, and stewing.
The document contains a conversation between a waiter and guests at a restaurant. The waiter takes the guests' drink and food order, informs them about menu items and preparation times, checks on them throughout the meal, and processes the bill at the end. Common restaurant phrases are used such as asking about drinks, sides, doneness of meat, and payment.
The document lists various foods and drinks including lemonade, water, milk, juice, coffee, tea, beer, wine, salad, bread, soup, fish, hamburger, hot dog, sandwich, cereal, cheese, steak, rice, pizza, bacon and eggs, grapes, strawberry, bananas, pear, orange, apple, cherries, watermelon, pineapple, pudding, pie, cake, ice-cream, and popcorn. It then provides a series of prompts asking the user to click on the right word from the list to complete each sentence.
The document discusses the family as the basic social unit defined by marriage, blood, or adoption. It represents a single household and serves to reproduce society both biologically and socially. The document outlines characteristics of the family like universality and emotional bonds. It also describes different types of family structures such as the nuclear family, extended family, single-parent family, and blended family.
The document describes a customer ordering system for a restaurant that aims to address problems with the current manual ordering process. It seeks to develop an online ordering and reservation system to allow customers to view menus and place orders online, which would streamline the ordering process for waiters and kitchen staff. The objectives are to develop online and mobile ordering interfaces, provide online menu information, increase sales and productivity, and analyze purchase history and pricing to increase profitability. The project will implement a system development lifecycle approach including planning, analysis, design, and implementation phases to design and build the new customer ordering system.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
This document contains a list of foods organized into categories including vegetables like broccoli, cauliflower, and carrots; fruits such as apricots, cherries, and pineapples; meats like beef, lamb, and pork; seafood including shrimp, squid, and fish; drinks like water, milk, and soda; dairy foods like butter and cream; and condiments, nuts, and seeds.
The document provides instructions for a speaking exam assignment where students must create a PowerPoint presentation describing their daily routines and free time activities using sequencers and adverbs of frequency. The presentation should include at least 12 routines, 3 free time activities, and photos, and be saved to a memory stick or emailed to the teacher. It also lists 8 criteria for successfully evaluating the speaking exam, including good pronunciation, clear speech, an introduction and ending, correct grammar, appropriate vocabulary, use of relevant photos, eye contact, and posture.
The document provides instructions for a speaking exam assignment where students must create a PowerPoint presentation describing their daily routines and free time activities using sequencers and adverbs of frequency, including a minimum of 12 routines and 3 activities along with the times. The presentation should not include written words and must be saved to a memory stick or emailed to the teacher. It also lists criteria for evaluation of the speaking exam including good pronunciation, clear speaking, an introduction and ending, correct grammar and vocabulary, appropriate photos, and eye contact and posture.
The document contains a list of common mechanical breakdowns and repairs that may be needed for various parts of a boat. Each item lists an object or part that is broken down or not functioning properly, followed by what repair or replacement is needed to fix it, such as cleaning, replacing, oiling, tightening, painting, filling, recharging, or straightening. The 15 items cover breakdowns and needed repairs for things like the deck, pipe, bulb, speedometer, bridge window, sailboat winch, prow, nuts and bolts, hull, tank, battery, drive belt, fuse, propeller, and propeller.
This document provides examples of how to write out large numbers, decimals, and prices in words. It lists several large numbers written out in words, such as two hundred and fifty-nine thousand, four hundred and forty-seven. It also lists decimals written out, such as seven point three nine, and prices written out like fourteen pounds seventy or fourteen seventy.
This presentation describes a yacht, including its dimensions, capabilities, interior features, and availability for charter or sale. The presentation outlines 10 slides covering the yacht's length, width, height and weight; its speed, engines, horsepower, fuel capacity and guest/crew capacity. Interior details are given for specific rooms, and deck layouts are described. Finally, charter and sale prices are provided, along with ownership details.
This document summarizes the details of the yacht AnnaMia. It is 43 meters long, has 2 engines producing 1,950 horsepower, and can carry up to 10 guests and 7 crew members. The yacht has 5 bathrooms, a dining room, living room, and kitchen across 3 decks. It is available for both charter and purchase, with weekly charter rates varying by season and an asking price of €£$.
This document lists and describes various tools and materials. It includes over 30 tools commonly found in a toolbox, workbench or workshop. For each item, it provides details on the size, materials it is made of, basic shape or appearance, and general purpose or function. The tools listed cover a wide range of purposes and include items for cutting, shaping, joining, measuring and holding materials like wood, metal and other substances.
This document contains a crossword puzzle with job titles related to the maritime industry. The crossword clues provide definitions for 16 jobs: deckhand, dockmaster, electrician, shipbuilder, fisherman, carpenter, captain, sailor, chef, businessman, accountant, receptionist, engineer, security guard, ship repair worker, and welder. Solving the crossword involves matching each definition to the corresponding job title.
The document describes the layout of the yacht "Annamia", which contains a master bedroom, dining room, kitchen, 5 guest bedrooms, 5 bathrooms, and 2 living rooms. One living room has a large window with a long white sofa below containing cushions, in front of which is a rectangular brown coffee table on a rug. There are also brown armchairs and behind them a huge TV, brown curtains, and a plant next to it, with a white cabinet between the window and plant. This living room is described as big, modern, simple and light.
The document lists various items and their measurements using both metric and imperial units. It provides the measurements of light bulbs, cables, hard drives, engines, tanks, trucks, screws, ladders, beer bottles, and more in watts, metres, gigabytes, litres, gallons, pounds, and other units of measurement. Conversion factors are also provided between common metric and imperial units like kilometres and miles.
The document is a student's book page that identifies various objects in English. It asks "What's this in English?" and provides the English translation for 14 different items, including an electronic organizer, pen, manual, mobile phone, electronic pass, passport, English dictionary, map, pencil, umbrella, key, torch, identity card, alarm clock, ticket, and newspaper. It concludes with a brief note about using "a" versus "an" with singular nouns.
2. FAST FOOD VOCABULARY
A addictive (adictiu)
B Bacon
C cheap (barat)
chips (patates fregides)
coke (coca-cola),
cheeseburger (hamburguesa amb formatge)
chicken wings (alitas de pollo)
D doughnut (donut)
E eat in (menjar al local)
3. F French fries (patates fregides)
G greasy (grasiento)
H Hot dog; hamburger
I ice-cream (gelat)
J Junk food (comida basura); juice (suc de fruita)
K Ketchup; Kebab
L Lemonade (llimonada)
4. M milkshake (batut)
muffin (magdalena)
Mustard (mostaza)
N Napkin (servilleta)
nuggets
O onion rings (aros de cebolla)
P Pizza
Price list (llista dels preus)
Pancake
5. S Sandwich (entrepà)
straw
soft drink (refresc)
T tray (bandeja)
take away (comida para llevar)
tasty (sabroso)
tomatoe sauce (salsa de tomate)
U unhealthy (no saludable)
W water (aigua) ; wrap (burrito)
6. DIALOGUE 1
SERVER: Can I help you?
COSTUMER: yes, ………. please
SERVER: And something to drink?
COSTUMER: Yes, ……… please.
SERVER: Coming right up
COSTUMER: How much is it?
SERVER: That’s £…
COSTUMER: Great. Here you are.
SERVER: Thanks. Have a nice day.
8. DIALOGUE 2
Server: Are you ready to order?
Customer: yes, I’d like … please.
Server: OK. Anything with that?
Customer: yes ….., please
Server: Ok, What would you like to drink?
Customer: a …., please.
Server: small, medium o large?
Customer: …., please
Server: OK. Eat in or take away?
Customer: …. How much is it?
Server: That’s £…
Customer: Here you are.
Server: Thanks, here’s your change. Enjoy your meal!
Customer: Thanks!
9. Tasca d’evaluació
Amb parelles, heu de:
1.Dissenyar un menu bàsic. Ha d’incloure: “mean
meals”, “side orders”, “drinks” i “desserts”. Per cada part,
escriu 4 items. Escriu els preus amb $ o £. No cal
imatges del menjar!
2. Escriure un diàleg entre un cambrer i un client, basat
en el menú que heu creat. Segueix el diagrama de la
pàgina 13 del student’s book. Podeu ampliar-lo o utilitzar
frases més complexes.
10. Tasca d’evaluació
Amb parelles, heu de:
1.Dissenyar un menu bàsic. Ha d’incloure: “mean
meals”, “side orders”, “drinks” i “desserts”. Per cada part,
escriu 4 items. Escriu els preus amb $ o £. No cal
imatges del menjar!
2. Escriure un diàleg entre un cambrer i un client, basat
en el menú que heu creat. Segueix el diagrama de la
pàgina 13 del student’s book. Podeu ampliar-lo o utilitzar
frases més complexes.