All the activities the 2SR students, E.L.A. and the teacher have done during the second term in this Academic Year.

1. 1 Mª Isabel Pérez Ortega
WORKING
WITH THE
ENGLISH
LANGUAGE
ASSISTANT
12 de enero
2016
The English Language Assistant (E.L.A.)
interacts with the students in class to
improve the five skills that the Junta de
Andalucía requires. These activities will
take place along the Second Term.
Students will read some texts that every
unit starts with and then they will answer
some questions. Students and the E.L.A.
will also work together on two important
events.
EMPRESA E
INICIATIVA
EMPRENDEDORA-
INGLÉS
I.E.S. “La Rosaleda”

2. UNIT 4
BEING IN CHARGE
Goal: To help you manage the people with whom you work.
Objective 1: Given the general tasks of a restaurant owner and several
employees, decide how to divide the work.
Objective 2: Select from a list of restaurant applicants those acceptable for
your restaurant.
Objective 3: List three ways employee training can help your business.
MANUEL HIRES HIS STAFF
Being a waiter, Manuel knew how many employees he needed to serve the 40
people, which his restaurant would seat. He needed a cook to help him prepare and buy
the food and oversee the kitchen. He needed a dishwasher to keep the dishes washed
and the kitchen area clean. He needed a busboy or busgirl to clean the tables. He also
needed from one to two waiters or waitresses to serve his customers and assist with
other duties.
Manuel would have to hire staff. “The first thing that I will look for in
employees is a good personality—how they handle themselves—because they will be
an extension of my character. Everything I will have put into my business will depend
on my staff, especially the waiters and waitresses. They are the most important part of a
restaurant. Many people think that the food is the most important part of a restaurant. It
is, but the waiters and waitresses can do magic.”
Manuel developed an application form and a list of interview questions. His
experience in the restaurant business was of great help. Within two weeks, Manuel had
hired his staff.
A) ANSWER THESE QUESTIONS ABOUT THE TEXT:
#1How many employees would Manuel need for his restaurant?
#2What is the first thing Manuel looks for in his workers and why?
#3Why is the staff of a restaurant the most important part of it?
B) LIST THE TASKS OF A RESTAURANT AND PUT THEM INTO A
SPECIFIC DEPARTMENT.
C) WHAT WOULD YOU EXPECT FROM YOUR FUTURE WORKERS IN
YOUR RESTAURANT?
D) IN WHICH WAY CAN TRAINING COURSES HELP YOUR BUSINESS

3. E) READ THE FOLLOWING TEXT AND CORRECT THE SEVEN GRAMMAR
MISTAKES. TALK IN CLASS ABOUT THE GRAMMAR RULES AND THE
MISTAKES.
Restaurant managers ensures that restaurants operate efficiently and profitably while
maintaining their reputation and values. They has to coordinate a variety of activities, whatever
the size or type of the store. Managers are responsible for the bisiness performance of their
restaurant, as wel as maintaining high standards of food, service, and health and safety.
Restaurant management combines strategic planning and day-to-day management activityes,
such as shift pattern organisation. Depending on the nature of the store, the role may has
creative aspects, particularly in marketign and business development.
F) READ THE NEXT TEXT AND FILL IN THE GAPS WITH A SUITABLE
WORD GIVEN BELOW.
Preparing, responsibility, and, discount, sales, for, them,
Typical work activities carry out by restaurant managers
 Taking _____________ for the business performance of the restaurant.
 Analysing and planning restaurant ____________ levels and profitability.
 Organising marketing activities, such as promotional events and ____________schemes.
 ____________ reports at the end of the shift/week, including staff control, food control and
sales.
 Creating and executing plans _________ department sales, profit and staff development.
 Setting budgets and/or agreeing __________ with senior management.
 Planning __________ coordinating menus.
G) EVERY STUDENT WILL HAVE TO READ AND TRASNLATE A
SENTENCE.
Other typical work activities carried out by restaurant managers:
 Coordinating the entire operation of the restaurant during scheduled shifts.
 Managing staff and providing them with feedback.
 Responding to customer complaints.
 Ensuring that all employees wear the company's uniform standards.
 Meeting and greeting customers and organising table reservations.
 Advising customers on menu and wine choice.
 Recruiting, training and motivating staff.
 Organising and supervising the shifts of kitchen, waiting and cleaning staff.
 Maintaining high standards of quality control, hygiene, and health and safety.
 Checking stock levels and ordering supplies.
 Preparing cash and providing petty cash as required.
 Helping in any area of the restaurant when circumstances dictate.
http://www.prospects.ac.uk/restaurant_manager_job_description.htm

4. UNIT 5
BUYING AND KEEPING TRACK OF SUPPLIES
Goal: To help you buy and keep track of your supplies. (mantener un
registro)
Objective 1: Select a merchandise supplier, decide how much you will
buy, and develop a schedule for ordering the supplies.
Objective 2: Compute the total amount of your purchase order for your
business.
Objective 3: Compute the amount of inventory on hand on a certain date.

5. MANUEL ORGANIZES HIS WORK
Manuel was very pleased with the way the plans for his restaurant
were going. He had budgeted $1,500 for his opening inventory. Now he
had to decide what he needed to buy. He also had to find reliable suppliers
for his food purchases. Manuel made up a list of the food supplies he
would need for his menu. He would need to purchase food from several
different suppliers and distributors. He would need a wholesale grocer for
nonperishable foods. He also would have to find a fresh produce supplier
for his vegetables and fruits, and a supplier for frozen goods.
Manuel planned to discuss suppliers with the owners of the
restaurant where he used to work. The owners were very friendly and told
him where to buy his supplies. He decided to use the same meat and fish
suppliers they used.
Manuel called Shelton Poultry, located in Los Angeles, for his
chicken purchases. He called the Main Lobster Exchange, also located in
Los Angeles, for his fish. He ordered 50 chicken fryers, cut, for $129.36,
80 chicken breasts for $75.21, and 15 game hens for $20.85. He ordered
12 Eastern Sole Fish for $43.80, 15 Pacific Snappers at $26.85, and eight
white fish for $24.00 from the Main Lobster Exchange.
In checking on suppliers for other food purchases, Manuel
discovered that he could buy things in the local markets much easier. He
said, “Sometimes, in the long run, you are better off buying things like
lettuce in local markets. If you buy a case, you may waste them. When
you are starting a restaurant, you really don’t know just how much you are
going to sell. So you have to be very cautious about buying.”
Manuel figured that he would buy things that would last three or four
days—like meats and vegetables. As his budget increased, he would
increase his supplies. He purchased all of his meat and fish supplies by
telephone. On June 25, he filled out a purchase order form. Shelton
Poultry and the Main Lobster Exchange agreed to deliver his supplies June
28, three days before the restaurant was to open. The suppliers told Manuel
that he could place his orders on a two-week payment basis. But he
preferred to pay his bills in full at the time of delivery.

6. A) Prepare the table for the following words. You should use two columns:
one for the English word and the other for the meaning.
Wholesale Grocer
Nonperishable food
Fresh products
Vegetables
Fruits
Frozen good
Meat and fish
Poultry
Chicken
Lobster
Chicken fryer
Chicken breasts
Eastern Sole Fish
Pacific Snapper pargo
White fish
Vegetables
To budget
To buy
To purchase
To find suppliers and distributors
To order food
To sell
To figure
To increase
To fill out a purchase order form
To deliver supplies
To place ones orders
To pay in full at the time of delivery
B) ANSWER THE FOLLOWING CUESTIONS:
1- How much money did Manuel prepare to face the opening
inventory?
2- In the first paragraph we can see that Manuel has to make some
important decisions, which ones are they?
3- Why do you think Manuel decided to use the same suppliers as the
owner of the restaurant?

7. 4- Read carefully the third paragraph and tell us who is Manuel’s
supplier for these purchases:
-Chicken
-Fish
5- Why does Manuel believe that it’s better to buy in local markets.
6- How does Manuel usually buy his purchases?
7- What did suppliers tell Manuel about the way he could place his
orders?

8. UNIT 6
SETTING PRICES
Goal: To help you decide how to set prices
for your restaurant business
Objective 1: Given things to consider about the price of a meal;
Select the best price.

9. MANUEL DECIDES HOW MUCH TO CHARGE
Manuel had to decide on the prices he would charge for his meals.
His first thought in owning his own restaurant was to offer lower prices
than his competitors. He knew from working in restaurants that the menu
price is double or triple the food cost.
If steak costs two dollars, you charge four to six dollars. This will
cover a lot of things in your restaurant like operating expenses. These
include rent, salaries, taxes, insurance, advertising, and gas and electricity.
Manuel said, “You may break even of lose money sometimes, but you
won’t lose too often. Another time, you may make more money. But you
usually balance out your loss. For example, a loss on a filet mignon can be
balanced by making money on a vegetable casserole.”
Manuel’s menu will include dishes prepared with meat, poultry, and
fish. He also will include vegetable casseroles to balance his menu. For
meats, he will charge two times what it cost him. He will balance any loss
by charging three times more for a vegetable casserole, which will cost
much less than the meat products. Manuel also knew he must have a
variety of dishes in his menu to please his new customers.
What is the text about?
Make a list of the words you don’t understand and distinguish the verbs
from the nouns
Finally, you will have to work on two important events. These events are:
Andalusia’s Day and Healthy Eating.

10. J O S E
F E R N A N D O
L U C I A
E S T E F A N I A
P A U L A
P A T R I C I A
1 2 / 0 1 / 2 0 1 6
FOL
THE ENGLISH
LANGUAGE ASSISTANT
AND THE 2SR
STUDENTS WORKING
ON THE HEALTHY
EATING PROJECT

11. Image01
In this image we can see a
cake trolley or cabinet.
There are two different
kinds of cakes. One of
them appears to a San
Marcos cake (double
cream, egg yolk and
sugar) and the other one
is black forest cake. The
trolley has two levels; the
bottom shelf has two
bread rolls.
Image02
This part of the
restaurant provides
the different hot
and cold drinks such
as orange juice,
coffee, hot
chocolate, milk etc.
There are different
kinds of tools for
serving the drinks
and keeping the
drinks hot/cold.
These are jugs
containing three
juices, cups, teapots, sugar bowl and other objects.

12. Image03
In this image there are trays
containing different breads like
rolls, brown bread, sliced bread,
cereal bread, rye bread, bread
made from spelt flour. One of the
trays contains pastries. The
basket is filled with toast. The
plates on the table have cold
meats like ham, Serrano ham,
chorizo, salami. They also have
sliced cheese, sliced tomato,
Spanish omlette. Finally there is
olive oil, butter, marmalade, jam.
Image04
In this part of the
buffet, the
customer can
serve themselves
chilled yoghurt,
canned peaches,
milk, fresh fruit
and cakes.

13. Image05
This photo shows where we can serve ourselves soft drinks, cold drinks (non-alcoholic).
Image 06
This is an image of the left side of the dining room; it is about 11:20am. Customers are
about to leave and satisfied with the breakfast service.

14. Image 07
Same as above
Image08
These people are the waiters who have served the food and the beverages. They are
first year catering business students. They look happy and proud of the work they have
achieved.
Photographer: Estefanía
Desing: Isabel Pérez
With the collaboration of Evelyn, the English Language Assistant at the High School

15. OPEN-DOORS DAYS AT
IES “La Rosaleda”
2015-2016
Let’s talk about what we see in all the pictures
Three journal hostesses are waiting in the Hall to welcome
the groups that are going to visit us from different High
Schools from Malaga. These hostesses will give the
information and necessary documents to be able to
complete the visit around La Rosaleda successfully.

16. This is the hostess’ uniform. It is a smart black suit with a
purple scarf. They also wear an identification card with
her name and the name of the High School as enterprises
do.

17. The organization has prepared a Photocall that it has been
made by Rosaleda’s students to be able to take a selfie, so
they will have the chance to take a souvenir of their visit.

18. This is the first group that visits our Centre this year. We
can see the hostess giving the welcoming as well as the
information.

19. This is the first stop during the visit. Here, our hostess is
telling the visitors where they are as well as the things
they are going to do.
In the workshop, the students will have the opportunity to
participate in some activities prepared by teachers and
students so they will know the most important things they
will learn if they decide to study a Vocational Training
Course about wood next year.

20. In this stand, the Vocational Training Course of Travel
Agency show one of their typical activities as Travel
Agencies do.
This document has been written by Second Course of
TÉCSER and their FOL-Inglés teacher.
STUDENTS:
Jose Rosa
Fernando Fany
Lucia Nazareth
With the collaboration of Evelyn, the English Language Assistant at the High School
Photographer: Isabel Pérez
Designer: Isabel Pérez