This unit discusses vocabulary related to working in a restaurant or bar. It defines key terms including buffet, safe, refill, gratuity, brunch, voucher, costumer, pancakes, toast, bagels, continental breakfast, scrambled eggs, reward, coffee, lunch, eggs over easy, juice, guest, meal, and more. It also defines roles like butcher, prep cook, and caller and their responsibilities in the kitchen.
This document contains vocabulary terms and definitions related to tourism, hospitality, hotels, catering, and banking. It includes terms such as:
- Buffet: A meal where guests help themselves from dishes often while standing.
- Continental breakfast: A small morning meal including coffee, juice, and pastries.
- Gratuity: Money given for a service above required payment.
- Bank: A place to safely keep money.
- Credit card: A plastic card that allows the holder to make purchases and pay later.
The storyboard concept shows a university student struggling to find an affordable bottle of water in the supermarket, with options ranging from $2.50 to $5. He realizes he does not have enough money to purchase any. As he starts to leave disappointed, he spots the Refresh water bottle priced at only 99c. Overcome with joy at finding an option he can afford, he starts rapping about how the Refresh water "has won". The branding is then shown, emphasizing how Refresh water refreshes mind, body and spirit while donating 10c per bottle to Landcare Australia, portraying it as not just water but a lifestyle.
W5 and Ice Bowl both aim to provide excellent customer service. W5 conducts surveys, collects feedback, and trains staff to be friendly and helpful. Ice Bowl has policies for complaints, collects accident reports, and aims to anticipate customer needs through experience. Both organizations understand customers have different needs based on factors like age, interests, and abilities. They measure customer service through feedback, mystery shoppers, and other metrics to ensure high quality experiences.
This document contains vocabulary terms from textbooks on hotels and catering, tourism, and related fields. It includes definitions and example sentences for key words related to breakfast service, bars, kitchen staff, forms of payment, getting money, and shopping. The document was produced by José Moya, a 7th level student, for their teacher Mg. Alba Hernandez in their career in tourism and hospitality.
EDISSON ABRIL Diccionary Units 10,11,12Daniel Abril
This document contains definitions of terms related to hotels, tourism, banking, breakfast foods, drinks, and cooking roles. It defines words like credit card, debit card, passport, buffet, continental breakfast, pancakes, pastry, refill, scrambled eggs, toast, voucher, bartender, cocktail, happy hour, ID, house wine, imported beer, draft beer, top shelf liquor, red wine, pitcher, behind the scenes, butcher, line cook, caller, head chef, sous chef, prep cook, special, station, and swing cook. The definitions are in Spanish and include examples of usage.
The document contains definitions of various terms related to banking, payments, currency exchange, and hospitality/food service. It defines terms such as credit cards, checks, bank transfers, currency exchange, kitchen roles (chef, cooks, servers), meals (breakfast, lunch), and drinks (alcoholic beverages). Many of the definitions are 1-2 sentences that concisely explain what the term means and how it relates to banking, payments, or hospitality services.
The document provides definitions for various terms related to tourism, hotels, catering and restaurants. It defines words like charge card, cash-only, checking account, debit card, credit card, traveler's check, personal check, transaction, photo ID, branch, ATM, service charge, PIN number, withdraw, wire transfer, keypad, transfer, account, bank, promissory note, cash payment, employees, currency rules, small payment, á la carte, bagel, continental breakfast, brunch, coupons, eggs over easy, fried eggs, pancakes, pastry, refill, voucher, scrambled eggs, toast, pitcher, red wine, top shelf, well drink, white wine
The document provides definitions for various terms related to tourism, hotels, catering and money exchange. It defines key words like charge card, cash-only, checking account, debit card, credit card, traveler's check, personal check, transaction, branch, ATM, service charge, withdraw, wire transfer, currency, convert, exchange rate, local currency, receipt, selection, employees, currency rules, small payment, commission fees and more. It also defines food and drink related terms like á la carte, continental breakfast, brunch, eggs over easy, fried eggs, pancakes, pastry, refill, voucher, scrambled eggs, toast, pitcher, red wine, white wine, champagne, ices,
This document contains vocabulary terms and definitions related to tourism, hospitality, hotels, catering, and banking. It includes terms such as:
- Buffet: A meal where guests help themselves from dishes often while standing.
- Continental breakfast: A small morning meal including coffee, juice, and pastries.
- Gratuity: Money given for a service above required payment.
- Bank: A place to safely keep money.
- Credit card: A plastic card that allows the holder to make purchases and pay later.
The storyboard concept shows a university student struggling to find an affordable bottle of water in the supermarket, with options ranging from $2.50 to $5. He realizes he does not have enough money to purchase any. As he starts to leave disappointed, he spots the Refresh water bottle priced at only 99c. Overcome with joy at finding an option he can afford, he starts rapping about how the Refresh water "has won". The branding is then shown, emphasizing how Refresh water refreshes mind, body and spirit while donating 10c per bottle to Landcare Australia, portraying it as not just water but a lifestyle.
W5 and Ice Bowl both aim to provide excellent customer service. W5 conducts surveys, collects feedback, and trains staff to be friendly and helpful. Ice Bowl has policies for complaints, collects accident reports, and aims to anticipate customer needs through experience. Both organizations understand customers have different needs based on factors like age, interests, and abilities. They measure customer service through feedback, mystery shoppers, and other metrics to ensure high quality experiences.
This document contains vocabulary terms from textbooks on hotels and catering, tourism, and related fields. It includes definitions and example sentences for key words related to breakfast service, bars, kitchen staff, forms of payment, getting money, and shopping. The document was produced by José Moya, a 7th level student, for their teacher Mg. Alba Hernandez in their career in tourism and hospitality.
EDISSON ABRIL Diccionary Units 10,11,12Daniel Abril
This document contains definitions of terms related to hotels, tourism, banking, breakfast foods, drinks, and cooking roles. It defines words like credit card, debit card, passport, buffet, continental breakfast, pancakes, pastry, refill, scrambled eggs, toast, voucher, bartender, cocktail, happy hour, ID, house wine, imported beer, draft beer, top shelf liquor, red wine, pitcher, behind the scenes, butcher, line cook, caller, head chef, sous chef, prep cook, special, station, and swing cook. The definitions are in Spanish and include examples of usage.
The document contains definitions of various terms related to banking, payments, currency exchange, and hospitality/food service. It defines terms such as credit cards, checks, bank transfers, currency exchange, kitchen roles (chef, cooks, servers), meals (breakfast, lunch), and drinks (alcoholic beverages). Many of the definitions are 1-2 sentences that concisely explain what the term means and how it relates to banking, payments, or hospitality services.
The document provides definitions for various terms related to tourism, hotels, catering and restaurants. It defines words like charge card, cash-only, checking account, debit card, credit card, traveler's check, personal check, transaction, photo ID, branch, ATM, service charge, PIN number, withdraw, wire transfer, keypad, transfer, account, bank, promissory note, cash payment, employees, currency rules, small payment, á la carte, bagel, continental breakfast, brunch, coupons, eggs over easy, fried eggs, pancakes, pastry, refill, voucher, scrambled eggs, toast, pitcher, red wine, top shelf, well drink, white wine
The document provides definitions for various terms related to tourism, hotels, catering and money exchange. It defines key words like charge card, cash-only, checking account, debit card, credit card, traveler's check, personal check, transaction, branch, ATM, service charge, withdraw, wire transfer, currency, convert, exchange rate, local currency, receipt, selection, employees, currency rules, small payment, commission fees and more. It also defines food and drink related terms like á la carte, continental breakfast, brunch, eggs over easy, fried eggs, pancakes, pastry, refill, voucher, scrambled eggs, toast, pitcher, red wine, white wine, champagne, ices,
This document provides a travel and safety guide for visiting Cape Town, South Africa written by Darin Applegate, who has extensive experience organizing educational trips to South Africa. It includes information on preparing for international travel, what to pack, transportation options, accommodations, currency, shopping, healthcare, popular sightseeing destinations, dining recommendations, nightlife, and safety tips. Contact information is provided at the end for anyone interested in additional guidance or assistance with planning a group trip.
The document discusses various terms related to payment methods, currencies, and banking. It defines terms like charge card, cash-only, checking account, debit card, credit card, traveler's check, personal check, ATM, wire transfer, currency exchange, local currency, and commission. Examples are provided to illustrate the use of some terms like checking account, traveler's check, wire transfer, currency exchange, and commission.
This document contains information from a tourism and hospitality textbook. It includes definitions of words related to methods of payment, places to get money, bars, breakfast, and kitchen staff. Specifically, it defines words like debit card, credit card, bank, ATM, bartender, pancakes, chef, and butcher. The definitions are provided in the student's native language with translations in English. Pictures and sample sentences accompany each definition entry.
This document contains vocabulary words, definitions, examples, and pictures related to hotels, catering, tourism, bars, banking, and kitchen work. It includes 81 words across 3 units covering topics such as types of breakfast foods, cocktails, financial terms, kitchen roles, and currency exchange. The purpose is to provide students in the tourism and hospitality career important industry-related terminology in English.
This document provides information about the food and beverage department on board ships and in hotels. It defines the food and beverage department and explains its purpose is to sell food and drinks at a profitable price while providing excellent guest service. The document also outlines 5 types of food and beverage services: table service, assisted service, self service, single point service, and specialized service. It provides examples and descriptions of each type of service.
The document discusses vocabulary terms from units 10-12 of textbooks on tourism and hotels/catering. It provides definitions, examples, and pictures for 56 words related to travel, money, food service, and kitchen roles. The terms cover topics like forms of payment, meals, drinks, and jobs in the kitchen like butcher, caller, and line cook.
This document summarizes a 10-day educational tour of Germany, Italy and Switzerland led by Morag Riddell. The tour includes visits to major cities and sites such as Munich, Venice, Lucerne and Heidelberg. Key details covered include tour highlights, accommodations, included meals, transportation, and 24/7 support from EF Educational Tours. The document also outlines enrollment steps, payment options and what is/isn't included in the program price. Students are encouraged to enroll now through EF's website or phone number using the provided tour number.
Picture yourself cruising Vietnam's Mekong River and Halong Bay on this fully escorted tour that will also see you walking through the UNESCO World Heritage listed Temple of Angkor Wat.
This presentation features our 2015 Vietnam & Cambodia Cruise/Tour, which departs Cairns on Thursday 15 October 2015. The tour package includes:
- 21 day tour of Vietnam & Cambodia (including Halong Bay); plus
- 8 days/7 nights cruising along the Mekong River.
Join Andrea as she welcomes you to the sights and sounds of Vietnam & Cambodia.
This document provides an introduction to food and beverage services. It defines food and beverage services as the process of preparing, presenting, and serving food and beverages. It notes there are two types - on premise where customers visit the premises, and off premise/outdoor catering where service is provided away from the premises. It describes the objectives of food and beverage services as satisfying customer needs, providing quality food and service, and retaining customers. Finally, it outlines the structure of a typical food and beverage services department.
Why it pays to create a memorable cellar door experience and how to achieve itRobin Shaw
Wine tourism resentation to WineTech Conference, Adelaide July 2015. Tips for cellar door and tour operators based on research conducted by Uni SA, Wine Tourism Australia and Tour Barossa.
Desserts are traditionally served after a meal. They range from baked goods like cakes, pies, and cookies to fruits, custards, ice creams, and more. This lesson teaches how to properly present and serve plated desserts. Desserts aim to be sweet, delicious, and visually appealing in order to satisfy customers after a meal. Plating techniques can help make desserts more presentable and appetizing. Different cultures have signature desserts such as crème brûlée in France, apple crumble in America, and buchi in China.
The document discusses different types of food and beverage service operations. It describes a Singapore Sling cocktail and lists examples of alcoholic and non-alcoholic beverages. It then defines several types of restaurants and food service establishments like fine dining restaurants, theme restaurants, ethnic restaurants, family restaurants, buffet restaurants, fast food restaurants, coffee houses, food courts, and catering services. It provides brief descriptions of each type.
This document provides training guidelines for banquet and outlet staff on service standards. It covers topics such as grooming, set up procedures, food and beverage service sequences, and clearing tables. Emphasis is placed on greeting guests with a smile, giving full attention, listening carefully to orders, and thanking guests. Staff are encouraged to upsell additional items and services to enhance the guest experience. Proper hygiene, uniforms and communication between staff are important to avoid service issues.
This document provides information about an international trip to China being organized through EF Tours. The itinerary includes visits to Beijing, Badaling, Xi'an, and Shanghai over 9 days, with guided sightseeing and educational activities. Details are provided about costs, payment plans, safety, required documentation like passports and visas, and how to enroll. The purpose is to give students an engaging learning experience abroad and foster independence, compassion, and global awareness.
Hospitality presentation unit 8 by imran laskerimran lasker
This document provides information about flight kitchen operations. It discusses the types of meals served on flights, including hot meals, cold meals, snacks, and special dietary meals. It outlines the timing of meal service depending on flight duration and schedule. It also covers safety, security, and hygiene procedures in flight kitchens, such as food testing, cart sealing, and vehicle searches. Finally, it presents a flow chart showing the process in a flight kitchen from food reception to dispatch.
The document discusses food and beverage service operations. It defines the F&B industry and outlines its main goals of customer satisfaction and meeting customer needs. Various sectors, ownership models, and management options are described, including self-operated, franchised, management contracted, and outsourced operations. Different types of F&B establishments like ethnic restaurants, themed restaurants, bistros, and coffee shops are also outlined. The document then examines various F&B service methods such as table service, assisted service like buffets, self-service cafeterias, and single point service options.
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.
Menu planning involves considering several factors like the competition, establishment policies, customers, operations, nutrition, and regulations. The key types of menus are a la carte, which allows customers to order individually priced items, and table d'hote, which provides a fixed price multi-course meal. Menus originated in China during the Song Dynasty when paper became widely available and were used to list food options for merchants. They later spread to Europe in the 18th century and were standardized into courses by Escoffier. Effective menu planning balances customer choice and needs with a business's resources and goals.
Christopher Long has over 5 years of experience in the hospitality industry, working various roles including server, banquet captain, food runner, and expediter. He is proficient in serving customers, taking food orders, answering any questions about menu items, ensuring customers enjoy their meals, and cleaning and prepping dining areas. Long also has experience bartending, room service, banquet serving and set up, line cooking, and bussing. He is looking to leverage his strong customer service and food industry skills.
The document summarizes the author's observations from an assignment to pay closer attention to familiar places. The author focused on her school and classroom, noting the dull environment. She also observed her favorite hair salon, supermarket, spice shop, and restaurant, noting bright lighting, distinctive smells, and helpful staff at most. The author realized the importance of open doors, lighting, smells, and customer service in making places feel welcoming and attracting attention.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
This document provides a travel and safety guide for visiting Cape Town, South Africa written by Darin Applegate, who has extensive experience organizing educational trips to South Africa. It includes information on preparing for international travel, what to pack, transportation options, accommodations, currency, shopping, healthcare, popular sightseeing destinations, dining recommendations, nightlife, and safety tips. Contact information is provided at the end for anyone interested in additional guidance or assistance with planning a group trip.
The document discusses various terms related to payment methods, currencies, and banking. It defines terms like charge card, cash-only, checking account, debit card, credit card, traveler's check, personal check, ATM, wire transfer, currency exchange, local currency, and commission. Examples are provided to illustrate the use of some terms like checking account, traveler's check, wire transfer, currency exchange, and commission.
This document contains information from a tourism and hospitality textbook. It includes definitions of words related to methods of payment, places to get money, bars, breakfast, and kitchen staff. Specifically, it defines words like debit card, credit card, bank, ATM, bartender, pancakes, chef, and butcher. The definitions are provided in the student's native language with translations in English. Pictures and sample sentences accompany each definition entry.
This document contains vocabulary words, definitions, examples, and pictures related to hotels, catering, tourism, bars, banking, and kitchen work. It includes 81 words across 3 units covering topics such as types of breakfast foods, cocktails, financial terms, kitchen roles, and currency exchange. The purpose is to provide students in the tourism and hospitality career important industry-related terminology in English.
This document provides information about the food and beverage department on board ships and in hotels. It defines the food and beverage department and explains its purpose is to sell food and drinks at a profitable price while providing excellent guest service. The document also outlines 5 types of food and beverage services: table service, assisted service, self service, single point service, and specialized service. It provides examples and descriptions of each type of service.
The document discusses vocabulary terms from units 10-12 of textbooks on tourism and hotels/catering. It provides definitions, examples, and pictures for 56 words related to travel, money, food service, and kitchen roles. The terms cover topics like forms of payment, meals, drinks, and jobs in the kitchen like butcher, caller, and line cook.
This document summarizes a 10-day educational tour of Germany, Italy and Switzerland led by Morag Riddell. The tour includes visits to major cities and sites such as Munich, Venice, Lucerne and Heidelberg. Key details covered include tour highlights, accommodations, included meals, transportation, and 24/7 support from EF Educational Tours. The document also outlines enrollment steps, payment options and what is/isn't included in the program price. Students are encouraged to enroll now through EF's website or phone number using the provided tour number.
Picture yourself cruising Vietnam's Mekong River and Halong Bay on this fully escorted tour that will also see you walking through the UNESCO World Heritage listed Temple of Angkor Wat.
This presentation features our 2015 Vietnam & Cambodia Cruise/Tour, which departs Cairns on Thursday 15 October 2015. The tour package includes:
- 21 day tour of Vietnam & Cambodia (including Halong Bay); plus
- 8 days/7 nights cruising along the Mekong River.
Join Andrea as she welcomes you to the sights and sounds of Vietnam & Cambodia.
This document provides an introduction to food and beverage services. It defines food and beverage services as the process of preparing, presenting, and serving food and beverages. It notes there are two types - on premise where customers visit the premises, and off premise/outdoor catering where service is provided away from the premises. It describes the objectives of food and beverage services as satisfying customer needs, providing quality food and service, and retaining customers. Finally, it outlines the structure of a typical food and beverage services department.
Why it pays to create a memorable cellar door experience and how to achieve itRobin Shaw
Wine tourism resentation to WineTech Conference, Adelaide July 2015. Tips for cellar door and tour operators based on research conducted by Uni SA, Wine Tourism Australia and Tour Barossa.
Desserts are traditionally served after a meal. They range from baked goods like cakes, pies, and cookies to fruits, custards, ice creams, and more. This lesson teaches how to properly present and serve plated desserts. Desserts aim to be sweet, delicious, and visually appealing in order to satisfy customers after a meal. Plating techniques can help make desserts more presentable and appetizing. Different cultures have signature desserts such as crème brûlée in France, apple crumble in America, and buchi in China.
The document discusses different types of food and beverage service operations. It describes a Singapore Sling cocktail and lists examples of alcoholic and non-alcoholic beverages. It then defines several types of restaurants and food service establishments like fine dining restaurants, theme restaurants, ethnic restaurants, family restaurants, buffet restaurants, fast food restaurants, coffee houses, food courts, and catering services. It provides brief descriptions of each type.
This document provides training guidelines for banquet and outlet staff on service standards. It covers topics such as grooming, set up procedures, food and beverage service sequences, and clearing tables. Emphasis is placed on greeting guests with a smile, giving full attention, listening carefully to orders, and thanking guests. Staff are encouraged to upsell additional items and services to enhance the guest experience. Proper hygiene, uniforms and communication between staff are important to avoid service issues.
This document provides information about an international trip to China being organized through EF Tours. The itinerary includes visits to Beijing, Badaling, Xi'an, and Shanghai over 9 days, with guided sightseeing and educational activities. Details are provided about costs, payment plans, safety, required documentation like passports and visas, and how to enroll. The purpose is to give students an engaging learning experience abroad and foster independence, compassion, and global awareness.
Hospitality presentation unit 8 by imran laskerimran lasker
This document provides information about flight kitchen operations. It discusses the types of meals served on flights, including hot meals, cold meals, snacks, and special dietary meals. It outlines the timing of meal service depending on flight duration and schedule. It also covers safety, security, and hygiene procedures in flight kitchens, such as food testing, cart sealing, and vehicle searches. Finally, it presents a flow chart showing the process in a flight kitchen from food reception to dispatch.
The document discusses food and beverage service operations. It defines the F&B industry and outlines its main goals of customer satisfaction and meeting customer needs. Various sectors, ownership models, and management options are described, including self-operated, franchised, management contracted, and outsourced operations. Different types of F&B establishments like ethnic restaurants, themed restaurants, bistros, and coffee shops are also outlined. The document then examines various F&B service methods such as table service, assisted service like buffets, self-service cafeterias, and single point service options.
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.
Menu planning involves considering several factors like the competition, establishment policies, customers, operations, nutrition, and regulations. The key types of menus are a la carte, which allows customers to order individually priced items, and table d'hote, which provides a fixed price multi-course meal. Menus originated in China during the Song Dynasty when paper became widely available and were used to list food options for merchants. They later spread to Europe in the 18th century and were standardized into courses by Escoffier. Effective menu planning balances customer choice and needs with a business's resources and goals.
Christopher Long has over 5 years of experience in the hospitality industry, working various roles including server, banquet captain, food runner, and expediter. He is proficient in serving customers, taking food orders, answering any questions about menu items, ensuring customers enjoy their meals, and cleaning and prepping dining areas. Long also has experience bartending, room service, banquet serving and set up, line cooking, and bussing. He is looking to leverage his strong customer service and food industry skills.
The document summarizes the author's observations from an assignment to pay closer attention to familiar places. The author focused on her school and classroom, noting the dull environment. She also observed her favorite hair salon, supermarket, spice shop, and restaurant, noting bright lighting, distinctive smells, and helpful staff at most. The author realized the importance of open doors, lighting, smells, and customer service in making places feel welcoming and attracting attention.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
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In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
1. UNIVERSITY TECHNICAL OF AMBATO
TOURISM AND HOSPITALITY CARRER
PRODUCT N:4
NAME: MARIA BELEN URQUIZO
SEMESTRE: 7
2. UNIT 10 HOTEL AND CATERING
• IN THIS UNIT YOU CAN SEE THE
VOCABULARY AND GRAMAR
VERY USED FOR THE CARRER,
AN WHEN DO YOU WORK IN A
RESTAURANT. THE BEST SERVICE
IN THIS UNIT
3. BUFFET
DEFINITION
A meal at which guests help
themselves from a number of dishes
and often eat standing up
SENTENCES
In the restaurant the buffet
is very delicious all days.
10. PANCAKES
DEFINITION
PANCAKES:a thin flat cake made
from batter and fried on both sides,
often served rolled and filled with a
sweet or savoury mixture
SENTENCES
The pancakes are very
delicious in my house
11. TOAST
DEFINITION
TOAST:sliced bread browned by
exposure to heat, usually under a
grill, over a fire, or in a toaster.
SENTENCES
The toast and juice is
perfect in the breakfast
12. DEFINITION
BAGELS:sliced bread browned by
exposure to heat, usually under a
grill, over a fire, or in a toaster.
SENTENCES
The blages are cooking
with
BAGELS
14. SCRAMBLED EGGS
DEFINITION
SCRAMBLED EGGS: are eggs that
are stirred before they are cooked.
SENTENCES
In the breacktfast the
scrambled is very delicious
and very nutritive
15. REWARD
DEFINITION
something given or received in return
for a deed or service rendered
SENTENCES
The reward is very
important for the person in
the job
16. COFFEE
DEFINITION
A beverage consisting of a decoction
or infusion of the roasted ground or
crushed seeds of the two-seeded
fruit of certain coffee trees.
SENTENCES
The cofee is very delicious.
17. DEFINITION
A light midday meal between
breakfast and dinner; luncheon
SENTENCES
We lunched quite late today
LUNCH
18. EGGS OVER EASY
DEFINITION
It includes eggs that are cooked on
both sides with the yolk intact.
SENTENCES
Eggs over easy is an egg
dish.
19. JUICE
DEFINITION
The natural fluid, fluid content, or
liquid part that can be extracted from
a plant .
SENTENCES
The juice of banana is very
delicious
21. MEAL
DEFINITION
Any of the regular occasions, such
as breakfast, lunch, dinner, etc.,
when food is served and eaten.
SENTENCES
The meal is important for
start the day
22. GRATUITY
DEFINITION
A gift of money, over and above
payment due for service, as to a
waiter or bellhop; tip.
SENTENCES
I won a binge gratuity in the
of abuffet
23. UNIT 10 TOURISM
• IN THIS UNIT YOU KNOW ABOUT
THE BAGGAGES, WHEN YOU CAN
SEE MANY VOCABULARY ABOUT
THE CLAIM,,DAMAGE,
OFFICE,SISTEM THAT YOU USED
IN THE LIVE, WHY IS NECESARY
IN THE CARRER
24. DEFINITION
BARTENDER: Is a
person who a
person that mixes
and serves alcoholic
drinks at a bar.
SENTENCE
The bartender is important
inside of the bar
BARTENDER
25. COCKTAILS
COCKTAILS: Is an iced
drink of wine or distilled
liquor mixed with flavoring
ingredients
SENTENCE
The cocktails are very
delicious in Estrellitas
Bar
26. MIXER
DEFINITION
MINORS: Is a machine
that combines differents
ingredients together.
SENTENCE
The mixer does much
cocktails
27. RED WINE
DEFINITION
RED WINE: Is a wine that has been
made with grape skins and is red.
SENTENCE
The red wine is the best option for red
meal.
28. PITCHER
DEFINITION
PITCHER: Is a large container
with a handle and spout that
holds drinks.
SENTENCE
The modified leaf of a pitcher
plant.
29. WHITE WINE
DEFINITION
WHITE WINE : Is a wine that is made
without grape skins and is pale in
color.
SENTENCE
Could I have a glass of white wine
30. TOP SHELF
DEFINITION
TOP SHELF: Is of a high quality and
is usually expensive.
SENTENCE
The top self is very
expensive and quality.
31. DEFINITION
WINE LIST: Is of a high quality and is
usually expensive.
SENTENCE
The wine list is perfect for the party to night
WINE LIST
32. HAPPYHOUR
DEFINITION
HAPPY HOUR : Is a limited period of
time, often in the early evening.
SENTENCE
This time you can do many activities to dancing
34. DOMESTIC BEER
DEFINITION
DOMESTIC BEER : Is a beer that is
made in the country in which it is
served.
SENTENCE
I prefer drink only domestic beer beacause is very
delicious
35. IMPORTED BEER
DEFINITION
DOMESTIC BEER : Is a beer that is made
in the country other than the one in
which it is served
SENTENCE
The imported beer is very expensive when
arrive to Quito
37. UNIT 11 HOTEL AND CATERING
• THIS UNIT IS VERY INTERESTING
WHY YOU CAN KNOW
VOCABULARY ABOUT DE BAR,
SO IS PERFECT VOCABULARY
BECAUSE YOU CAN JOB INSIDE
THE BAR AND LEARN MANY
DRINKS AROUN THE WORD
39. DEBIT CARD
SENTENCE
My debit card is lost in the centre of
Ambato.
• DEFINITION
Is a small card that takes
money out of a bank
account.
40. CREDIT CARD
SENTENCE
My credit card not
Available to ther person.
• DEFINITION
Is a small card that
allows you buy things
and pay for them later.
41. PERSONAL CHECK
SENTENCE
In my job I have each month,
my personal check
• DEFINITION
Is a method of payment
that uses money from a
checking account.
42. CHARGE CARD
SENTENCE
My charge card has much
money for buy in the shop
• DEFINITION
Is a small cardfrom a
bank or shop that allows
you to buy items and pay
for them later.
43. CASH ONLY
SENTENCE
In the shop I bougth only cash
only
• DEFINITION
A cash only business only
accepts cash as a
method of payment.
45. CHECKING ACCOUNT
SENTENCE
In my bank has the service of
checking account
• DEFINITION
A checking account is a
type of bank account. You
can withdraw money using
checks.
46. METHOD OF
PAYMENT
SENTENCE
The method of payment is very easy when
bougth any thing.
• DEFINITION
A method of payment is a
way to pay for items, which
includes cash, charge card,
and checks.
47. MONEY
SENTENCE
My money is used when travel to
university
• DEFINITION
The official currency, coins,
and negotiable paper notes
issued by a government.
48. SHOPPING
SENTENCE
My mom and me. I am going to go
shopping all weekend
• DEFINITION
Also shoppe A small retail
store or a specialty
department in a large store.
49. SENTENCE
In the restaurant has the
specialty service for the
children.
• DEFINITION
It is a way to serve the
client to feel
comfortable.
SPECIALITY SERVICES
50. SENTENCE
I offer businesses services for the hotels
and restaurants very nice.
• DEFINITION
The activity of buying and
selling commodities,
products, or services.
BUSINESSES
51. SENTENCE
Dario bought his sportswear with visa
card.
• DEFINITION
Visa is a credit or debit
card that works
worldwide.
VISA CARD
52. SENTENCE
Anita baby clothes payment with your
American Express Card.
• DEFINITION
Financial services corporation, which
specializes in the issuance of credit
cards to millions of individuals across the
world
AMERICAN EXPRESS
53. SENTENCE
The euro was introduced by the EU in to
the financial community
• DEFINITION
The official currency of
the European Union's
(EU) member states
EURO
54. SENTENCE
The dollar runs through most Latin
American countries.
• DEFINITION
a paper money, silver or
cupronickel coin, and
monetary unit of the United States
.
DOLLARS
55. SENTENCE
Allows customers to establish an account on
its website, which is connected to a user's
credit card or checking account
• DEFINITION
An electronic commerce company
that facilitates payments between
parties through online funds
transfers.
PAYPAL CARD
56. SENTENCE
I have one coupon for this night for see
one film.
• DEFINITION
• A discount for a particular product, a
form in a newspaper or magazine
that may be filled in and sent as an
application for a purchase or
information
COUPON
57. SENTENCE
The issue of promissory notes by the
bank
• DEFINITION
• an important topic or problem for
debate or discussion, the action of
supplying or distributing an item for
use, sale, or official purposes.
ISUUE
58. SENTENCE
The top shelf is occupied by white and
red wines
• DEFINITION
Is of a high quality and
is usually expensive.
TOP SHELF
59. UNIT 11 TOURISM
• IN THIS UNIT YOU KNOW
ABOUT THE SERVICE THAT
HAS THE BANKS. SO IS VERY
NECCESARY KNOW BECAUSE
IS VERY EASY FOR USED IN
THE WORD
60. BANK
DEFINITION
It is a place where you
can keep money, very
safe
SENTENCES
The bank of a place where
you can make money to visit
many places.
61. WIRE TRANSFER
DEFINITION
It is a way of moving money,
carried out using credit
institutions, such as banks
SENTENCES
It is important to make a wire
transfer, when traveling
62. WITH DRAW
DEFINITION
TO WITHDRAW is to
make money out of
your bank account
SENTENCES
you need to withdraw money
to pay for services.
63. BRANCHES
DEFINITION
A Branch is an office that is
part of a bigger company
SENTENCES
branches are very important
and useful for people, when
travel.
64. SERVICE FEE
DEFINITION
A service fee is ,money
that you pay to receive
a service
SENTENCES
it is easier with service fee
paid when performing an
activity
65. Service charge
DEFINITION
A service charge is
money that you pay to
receive a service
SENTENCES
When you pay for a service
or well received and pay in
easy payments
66. BUSINESS HOURS
DEFINITION
A companys business
hours
Are the times that the
company is open
SENTENCES
SENTENCES
the BUSINESS HOURS is
important for customer
service
68. ATM
DEFINITION
An ATM is a machine
that you use to access
and withdraw money
from your bank
account.
SENTENCES
ATM is easy to use and very
necessary
69. PIN
DEFINITION
Is a secret number that you
use to access a bank
account using an ATM
SENTENCES
The password is important,
and is used with care
70. Bank Tellers
DEFINITION
Bank tellers are
responsible for the
exact processing of
routine transactions in
banks.
SENTENCES
the bank tellers gives money
to the owner of a bank
account to a trip
71. DEBIT CARD
DEFINITION
The debit card is a
plastic bank card 8.5 ×
5.3 cm with a magnetic
strip on the back
SENTENCES
IN my debit card they were
charged 12% SURCHARGE
72. CREDI CARD
DEFINITION
Card issued by a bank
that allows certain
operations from an ATM
and buying goods and
services on credit
SENTENCES
My Credit Card Served To
Pay Me My Trip To
Galapagos
73. CENTRAL COMPUTER
DEFINITION
It is a big, powerful and
expensive computer
mainly used by a
company to process a
lot of data; for example,
processing bank
transactions.
SENTENCES
The central computer inside
the bank is damage
74. SEVINGS ACCOUNT
DEFINITION
A savings account is an ordinary sight
(passive product) deposit, where funds
deposited by the account holder have
immediate availability and profitability or
generate some interest for a certain
period depending on the lot saved.
SENTENCES
My savings account expired,
I have to renew
76. BANK DEPOSIT
BOX
DEFINITION
Very sturdy metal box
which is provided with a
locking system and is
used to safely store
money, valuables,
documents or values.
SENTENCES
The Bank Deposit Box Is
Very Safe And Monitor The
Three Guards.
77. MANAGER
DEFINITION
manager to that person
in a particular company
or organization has the
responsibility and tasks
to guide others, to
execute and issue
orders
SENTENCES
Bank Manager Is Very
Important To Control Staff
78. THE GUARD
DEFINITION
A security guard is the
person responsible for
monitoring and
ensuring the safety of
the places for which
has been hired
SENTENCES
The Guard Is Very
Responsible Bank At Work
79. MONEY
DEFINITION
Set of notes and coins
used as legal tender
SENTENCES
MY MONEY IN THE BANK
GIVES ME High Interest
Rates, And I Like That
80. UNIT 12 HOTEL AND TOURISME
• IN THIS UNIT YOU KNOW ABOUT
THE SERVICES THAT OFFER THE
RESTAURANT AND THE STAFF
THAT WORK INSIDE TO THE
KITCHEK, SO IS VERY NECESARY
VOCABULARY VERY EXPENSIVE
WHEN YOU PREFER WORK HERE
81. DEFINITION
BUTCHER: Is a person
who job is to cut up or
sell meat
SENTENCES
The butcher who sold me
this beef is always friendly
BUTCHER
82. DEFINITION
A PREP COOK works
in a kitchen, preparing
food to be cooked. A
prep cook does not
usually cook
SENTENCES
A prep cook’s role is to assist
in the preparation of meals
by chopping vegetables,
making salads, and putting
together entrees
PREP COOK
83. DEFINITION
Is a person whose
job is to deliver the
food orders to the
kitchen.
SENTENCES
In all the kitchen is important
that the caller tells the
kitchen staff what food
customers ordered
CALLER
84. DEFINITION
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
SENTENCES
The line cook is the person responsible for
the preparation of food before and after
cooking with regards to the standards and
recipes of the restaurants.
LINE COOK
85. DEFINITION
A SOUS CHEF has the
most authority after the
head chef and often
assists the head chef
SENTENCES
The sous chef helps the
head chef and is in charge if
the head chef is not there.
SOUSCHEF
86. DEFINITION
A special is a dish that
chefs make for a limited
period of time
SENTENCES
SENTENCE
The head chef prepares a
special dish for the day of the
mother.
SPECIAL
87. DEFINITION
A station is the place
where a chef makes a
certain type of food
SENTENCES
The station where work the
employees should be always
clean
STATION
88. DEFINITION
A swing cook works in
more than one area of
a kitchen, helping
wherever he or she is
needed
SENTENCES
The Swing Cook is primarily
responsible for ensuring that
all meals are prepared and
are shipped in accordance
with the specifications,
standards and practices of
the department
SWING COOK
89. DEFINITION
A pastry chef is a
person whose job is to
make desserts in a
restaurant
SENTENCES
The pastry chef prepares
delicious desserts in the
special days such us:
Mother's Day, Valentine's
Day, marriages
PASTRY CHEF
90. DEFINITION
Kitchen is a room or
place equipped for
cooking
SENTENCES
All the restaurants should
have a kitchen where
prepares the food for the
customers
KITCHEN
91. DEFINITION
Currency is a word for
money from a particular
place, like the euro and
the dollar.
SENTENCES
The currency is the fact or
quality of being widely
accepted and circulated from
person to person
CURRENCY
92. DEFINITION
A buy back is a policy. A
business buys back
something they
previously sold you
SENTENCES
Buy back is a business
something that it sold to you
before
BUY-BACK
93. DEFINITION
A Commission is the
amount of money a
business charges for
some types of service
SENTENCES
SENTENCE
A great deal of work will be
necessary to put this car in
commission again.
COMMISSION
94. DEFINITION
To convert is to change
money from one
currency to another
SENTENCES
In other countries the people
convert the money for buy
things.
CONVERT
95. DEFINITION
The exchange rate is
the rate at which
money from one
country can be
changed for the
money from another
country.
SENTENCES
The exchange rate is valid
only for commercial
transactions.
EXCHANGE RATE
96. DEFINITION
A local currency, is a
currency that can be
spent a particular area
at participating
organizations
SENTENCES
The local currency is a place
where we can change the
money
LOCAL CURRENCY
97. DEFINITION
A minimum charge is
the least amount of
money you can pay for
something
SENTENCES
The minimum charge is a
service invoice has the
lowest amount applied
MINIMUM CHARGE
98. DEFINITION
A rate is a measure of
how much you pay for
something
SENTENCES
The people who works in
tourism win a salary figured
on an hourly rate.
RATE
99. DEFINITION
A receipt is a record of
a something
SENTENCES
The receipt is a piece of
paper that proves that
someone paid for something
RECEIPT
100. DEFINITION
A release from makes
a person not
responsible if
something bad
happens
SENTENCES
Fro more security the
company do a document
that says a company is not
responsible for problems
RELEASE