GETTING TO KNOW EACH OTHER
10 minutes:
Talk to 2 classmates who you have never talked to before
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Course syllabus
• Course book:
Unit 6-10. English for International Tourism – New edition:
Pre-intermediate course book.
• Course length:
- 75 periods of in-class practice
- 90 periods of self-study
• Course schedule: PET2 Syllabus [Link]
UNIT OUTLINE
• How many sessions?
• Any questions about assessments?
How do you agree/disagree with the following:
• Homework has to be done before coming to class.
• It doesn’t matter whether I come to class late or not.
• I can be absent for up to 20% of the course duration.
• If I don’t know anything, I ask questions.
• It is important to submit the assignments on time.
• It is useful to learn collaboratively.
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Unit 6:
Food and Beverage
Part 1:
Work at a restaurant &
Take food orders
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Part 1: Food and beverage
• Objectives:
• Talk about work at a restaurant
• Take food orders
• Content:
• Vocabulary
• Reading: The inside story
• Listening: In a sandwich bar
Vocabulary: Food and drink
• Warm – up: Group the following words into six
categories then name each category
Group work- 15 minutes
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Word list
mango cod pasta chicken
yoghurt potato salmon tuna
noddle rice milk banana
carrot onion cream cheese
butter cabbage pineapple beef
apple orange duck carp
bread cucumber rabbit trout
garlic lamb melon sweet potato
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Word list
Category Word
Fish Trout, carp, cod, salmon, tuna
Meat Lamb, duck, rabbit, beef, chicken
Fruit Mango, apple, cucumber, orange, melon, pineapple,
banana
Vegetables Carrot, garlic, sweet potato, cabbage, potato, onion
Dairy products Yoghurt, butter, cream, cheese, milk
Grain products Noddle, bread, pasta, rice
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Vocabulary: Food and drink
Sharing corner-30 minutes
Tell your friends your favorite fruit/ dish/ drink.
Tell your friends your favorite restaurant(s).
Vocabulary: Food and drink
Exercise 1 Match the words 1-8 with the definitions a-h
Word Definition
1 Covers A Waiters
2 Front of house B The number of customers eat during a shift
3 Order C The group of tables a server is responsible for
4 Servers D The dishes a restaurant is promoting
5 Set E Extra money that servers receive from customers for good
service
6 Stations F The area where the customers are served and waiting staff
primarily work
7 Specials G The food and drink requested by a customer
8 Tip H Put something in a particular place
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Vocabulary: Food and drink
Exercise 1 Match the words 1-8 with the definitions a-h
Word Definition
1 Covers B The number of customers eat during a shift
2 Front of house F The area where the customers are served and waiting staff
primarily work
3 Order G The food and drink requested by a customer
4 Servers A Waiters
5 Set H Put something in a particular place
6 Stations C The group of tables a server is responsible for
7 Specials D The dishes a restaurant is promoting
8 Tip E Extra money that servers receive from customers for good
service
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Exercise 2: Put the words a-h into the blanks to complete the reading passage
a. covers b. servers. c. tips d. specials
e. front of house f. stations g. order h. set
The Inside Story
I start work at 10 a.m. most days. The waiting staff (1)….. The tables for lunch and
sometimes move tables around if a big party is coming in. Surfers is a large seafood
restaurant and we often get groups bookings.
Some days, I do training with the new (2)……. I show them how to look after their (3)…..,
how to anticipate guest needs and how to process a customer’s (4)……and bill.
At 12 p.m. the lunchtime customers start to arrive. I’m the (5)……. Manager for Surfers so I
greet people as they arrive. I also walk around making sure they are enjoying their meal,
and I’m responsible for dealing with any complaints from unhappy customers.
The evenings are our busiest time with about 195 (6)……..a night. Before the evening shift,
there is a short meeting with thewaiting staff to tell them about the (7)….we want to
promote. These promotions can increase sales for the restaurant and their (8)………
The Inside Story
I start work at 10 a.m. most days. The waiting staff (1)…set.. the tables for lunch and
sometimes move tables around if a big party is coming in. Surfers is a large seafood
restaurant and we often get groups bookings.
Some days, I do training with the new (2)… servers …. I show them how to look after
their (3)… stations.., how to anticipate guest needs and how to process a customer’s
(4)… order …and bill.
At 12 p.m. the lunchtime customers start to arrive. I’m the (5)… front of house ….
Manager for Surfers so I greet people as they arrive. I also walk around making sure
they are enjoying their meal, and I’m responsible for dealing with any complaints from
unhappy customers.
The evenings are our busiest time with about 195 (6)… covers …..a night. Before the
evening shift, there is a short meeting with thewaiting staff to tell them about the (7)…
specials we want to promote. These promotions can increase sales for the
restaurant and their (8)… tips ……
Reading: The Inside Story
Discussion- 20 minutes:
• What does a waiter do?/ What is the duty of a waiter?
• What does a manager do?/ What is the duty of a
manager?
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Listening:
Take food orders – In a sandwich bar
• Pre Listening
• Baguette
• Caffein – Caffeinated – Decaffeinated = Decaf
• Sparkling water
• €: 15.50
• $: 19.20
• £: 20.5
• While listening
• Exercise 5
• Exercise 6
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Word list
1. chocolate (n.) /ˈtʃɒklət/ 16. season (v.) /ˈsiːz(ə)n/
2. customer (n.) /ˈkʌstəmə(r)/ 17. serviette (n.) /ˌsɜː(r)viˈet/
3. dessert (n.) /dɪˈzɜː(r)t/ 18. beverage (n.) /ˈbev(ə)rɪdʒ/
4. ensure (v.) /ɪnˈʃɔː(r)/ 19. vegetable (n.) /ˈvedʒtəb(ə)l/
5. flavor (n.) /ˈfleɪvə(r)/ 20. dairy product (n.) /ˈdeəri ˈprɒdʌkt/
6. homemade (adj.) /’həʊm meɪd / 21. grain product (n.) /ˈ/ɡreɪn prɒdʌkt/
7. menu (n.) /ˈmenjuː/ 22. knife (n.) /naɪf/
8. napkin (n.) /ˈnæpkɪn/ 23. restaurant (n.) ˈrest(ə)rɒnt/
9. immediately (adv.) /ɪˈmiːdiətli/ 24. server (n.) /ˈsɜː(r)və(r)/
10. potato (n.) /pəˈteɪtəʊ/ 25. anticipate (v.) /ænˈtɪsɪpeɪt/
11. prawn (n.) /prɔːn/ 26. manager (n.) ˈmænɪdʒə(r)/
12. promote (v.) /prəˈməʊt/ 27. primarily (adv.) /ˈpraɪm(ə)rəli/ OR /praɪˈmerəli/
13. request (v.) /rɪˈkwest/ 28. responsible (adj.) /rɪˈspɒnsəb(ə)l/
14. baguette (n.) /bæˈɡet/ 29. especially (adv.) /ɪˈspeʃ(ə)li/
15. yoghurt (n.) /ˈjɒɡə(r)t/ 30. event (n.) /ɪˈvent/
Speaking: Taking food orders
• Structures:
• Orders:
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Speaking: Taking food orders
• Structures:
Waiter Customer
To eat in or take away? To…
Do/ Would you like …? Yes, please
What would you like some/ any…? I’d like/ want …
What would you like to ?… I’ll have…
… for me
… will be fine
Yes, we do Do you have…?
Okay Can I have…?
Would you like to pay for that together or Separately
separately? Together
How do you want to pay? Cash/ Credit card. Here you are.
I just get the order ready for you
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Speaking: Taking food orders
• Orders for taking food order: • Note:
–> Greet customer • Always check what customers
–> Show menu have order
–> Ask customer eat in / take • Okay. So that’s … and …
away • Let me go over. You have …
–> Take customer’s order • Always say “please” “thank you”
–> Ask if customer want extra • Flavor
items • Full/ half/ 30% ice … sugar …
–> Tell the cost & give change caf
• Specials
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Speaking: Taking food orders
Task : Role-play- 45 minutes
File 18, page 105
Summary & Reflection
1. What have you learnt?
2. Do you think you can use what you have learnt in your job
later?
3. In what way can you make use of what you have learnt?
