That's Catering

Olga Cibelli Daniela d’Avino
Olga Cibelli Daniela d’Avino
That’s Catering!
Patience in the present,
Faith in the future
and Joy in the doing.
Copyright © 2011 Clitt s.r.l., via Appiano 21, 00136 Roma
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Introduzione
L’obiettivo del testo è quello di fornire allo studente le competenze comunicative di settore in lingua inglese che
egli deve acquisire a conclusione del suo percorso di studio in un Istituto professionale.
Competenze linguistiche, oltre che tecniche, spendibili nei vari contesti di vita e di lavoro per assumere un pro-
prio ruolo nei processi produttivi e di servizio.
In linea con le indicazioni dell’Unione europea e nell’ottica della mobilità di studio-lavoro, ove possibile sono
stati stabiliti collegamenti tra le tradizioni culturali locali, nazionali ed internazionali in una prospettiva intercul-
turale.
L’approccio metodologico comunicativo è globale, sia nei contenuti che nelle tematiche. La struttura è agile nei
collegamenti e la trattazione linguistica agevole ed essenziale. Le funzioni linguistiche sono chiare e fruibili per
essere utilizzate nell’interazione in diversi ambiti.
I brani tematici sono sempre corredati da congrue verifiche dell’apprendimento e le presentazioni grafiche del-
l’input linguistico sono frequenti: immagini, esemplificazioni, mind maps, simboli per una veloce identificazione
delle attività integrate. Le finestre grammaticali di facile e rapida fruizione accompagnate da numerose esercita-
zioni.
La flessibilità è garantita dalla struttura modulare del testo attentamente guidata così da consentire al docente
la personalizzazione dei percorsi e della sua programmazione didattica.
Lo studente potrà avvalersi del supporto dell’A ppendice del testo dove troverà: Literary bites, incontri letterari
sul tema del cibo, tavole di conversione, terminologia britannica & americana, glossario.
Il libro si completa on line, con approfondimenti e verifiche interattive.
La Guida del docente è arricchita da un’ampia serie di prove strutturate e accompagnata da un Cd Audio per gli
ascolti in classe.
3
Cibelli, D’Avino That’s Catering! © Clitt 2011
Contents
Module 1 Catering Land ....................7 In- Flight Catering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

A BIT MORE ABOUT... The Origin of the Restaurant . . . . . . . . 51
UNIT 0: Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Gate Goumet reading activity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
- THAT’S... TOURISM! Marine Catering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Visit the Yorkshire Coast Listening TRACK 1 . . . . . . . . . . . . . . . . . 8 MENU Carnival Cruise Lines: Luncheon menu . . . . . . . . . . . . . . . . 53
A BIT MORE ABOUT... The English puppet show . . . . . . . . . . . . 10 RULE OF THUMB to translate the names of the dishes . . . . . . 54
GUINNESS WORLD FOOD RECORD: The Largest Hamburger . . . 10 Celebrity Cruises reading activity . . . . . . . . . . . . . . . . . . . . . . . . . . 55
- THAT’S... ACCOMMODATION! Are you ready to be a Culinary star? Listening TRACK 13 . . 56
The Crown Spa Hotel Listening TRACK 2 . . . . . . . . . . . . . . . . . . . 11 GUINNESS WORLD FOOD RECORD: The Largest Omelette . . . 56
GRAMMAR BRUSH UP La “banda dei 5” verbi ausiliari . . . . . . 13
A BIT MORE ABOUT... Bobbies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 UNIT 3: F&B Operations . . . . . . . . . . . . . . . . . . . . . . . 57
A BIT MORE ABOUT... Hong Kong . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 - TYPES OF FOOD & BEVERAGE OPERATIONS . . . . . . . . . . . . . . . . 57
- THAT’S……CATERING! MENU BARRACUDA Sample Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Eating Out and Fine Dining in Scarborough Listening TRACK 14 Exercise 12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Listening TRACK 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 GRAMMAR BRUSH UP Preposizioni di Luogo . . . . . . . . . . . . . . . . 65
Listening TRACK 4 Exercise 32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Listening TRACK 5 Exercise 33 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 UNIT 4: People Working in Catering . . . 70
MENU Crown Spa Hotel Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - THE CATERING CYCLE: The Marketing Mix . . . . . . . . . . . . . . . . . . 71
Listening TRACK 6 Exercise 38 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - THE FOOD & BEVERAGE STAFF . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
A BIT MORE ABOUT... Italian Appetizers . . . . . . . . . . . . . . . . . . . 18 Food & Beverage Managers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Listening TRACK 15 Exercise 10 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
UNIT 1: The hospitality world . . . . . . . . . . . . . . . . . 19 GRAMMAR BRUSH UP Must / Have to . . . . . . . . . . . . . . . . . . . . . . . . 77
- HOSPITALITY Listening TRACK 16 Exercise 18 (interview) . . . . . . . . . . . . . . . 78
The Hospitality Industry Listening TRACK 7 . . . . . . . . . . . . . . . . 19 SDA Bocconi reading activity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Four Points Sheraton – Canmore reading activity . . . . . . . . . . . 21 GUINNESS WORLD FOOD RECORD:
MENU Renzo’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 The Most Amazing Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
RECIPE Basic pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Staffing – Steps in the Staffing process . . . . . . . . . . . . . . . . . . . . 81
Listening TRACK 8 Exercise 15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 STAFF ORGANIZATION CHART OF THE F&B AREAS . . . . . . . . . . . . . 82
GRAMMAR BRUSH UP A BIT MORE ABOUT... The Cloche . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
La “grande famiglia” dei verbi non ausiliari . . . . . . . . . . . . . . . . 25 - JOB OPPORTUNITIES: Job Advertisements . . . . . . . . . . . . . . . . . 84
Avverbi di frequenza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 GRAMMAR BRUSH UP Present Perfect /
RECIPE German Pancake recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Present Perfect Continuous . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
A BIT MORE ABOUT... The Pancake Day Race . . . . . . . . . . . . . . . 27 Your Key to success: The Application Letter . . . . . . . . . . . . . . . . 92
GRAMMAR BRUSH UP The Curriculum Vitae . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Continuous Present / Simple Present . . . . . . . . . . . . . . . . . . . . . . . 28 Job Interview Listening TRACK 17 Exercise 56 . . . . . . . . . . . 101
Verbi di Stato / Verbi di moto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
The Young Hoteliers Summit (YHS) reading activity . . . . . . . . . 29 Module 2 Food safety watch . . . . . . . . . . 103
UNIT 2: The Catering Industry . . . . . . . . . . . . . . . . 30 UNIT 1: Food Contamination . . . . . . . . . . . . . . . . . . 104

- HORECA SECTORS - FOOD BORNE DISASES
The Catering Industry Listening TRACK 9 . . . . . . . . . . . . . . . . . . . 30 The Aristocaterers’ Gazette reading activity . . . . . . . . . . . . . . 104
- COMMERCIAL AND WELFARE CATERING . . . . . . . . . . . . . . . . . . . . 32 GRAMMAR BRUSH UP La forma Passiva . . . . . . . . . . . . . . . . . . . . 106
History of non-commercial service reading activity . . . . . . . . 35 A BIT MORE ABOUT... Food Borne Disases . . . . . . . . . . . . . . . . 107
A BIT MORE ABOUT... Sourdough . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 - BACTERIA AND FOOD POISONING
GRAMMAR BRUSH UP Question words . . . . . . . . . . . . . . . . . . . . . . 37 Helpful, Spoilage and Pathogenic Bacteria . . . . . . . . . . . . . . . . . 108
- CONTRACT CATERING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 - FOOD CONTAMINATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Listening TRACK 10 Exercise 32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Contaminants and Contaminations . . . . . . . . . . . . . . . . . . . . . . . . 110
- TRAVEL CATERING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Personal Hygiene Listening TRACK 18 . . . . . . . . . . . . . . . . . . . . . 111
International Travel Catering Association reading activity . . . 42
Railway Catering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 UNIT 2: HACCP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
The Blue Train Listening TRACK 11 . . . . . . . . . . . . . . . . . . . . . . . . . 44 - FOOD SAFETY AND FOOD HAZARDS
MENU The Blue Train Dinner menu . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Food Safety: Benefits of food hygiene / Costs of
Listening TRACK 12 Exercise 49 . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 oor food hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
A BIT MORE ABOUT... Peach Melba . . . . . . . . . . . . . . . . . . . . . . . . . 48 A BIT MORE ABOUT... HACCP in the global world . . . . . . . . . . 115
COCKTAIL Peach Flambé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 - HACCP & CRITICAL CONTROL POINTS
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Contents
HACCP in catering Listening TRACK 19 . . . . . . . . . . . . . . . . . . . . 116 RECIPE Coconut Pearls / Sweet vegetable Drink . . . . . . . . . .179
The 7 HACCP principles reading activity . . . . . . . . . . . . . . . . . . . 119 MENU East Asian week’s menu . . . . . . . . . . . . . . . . . . . . . . .180
Refrigeration log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119 Eastern Cuisine Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .181
The origin of HACCP Listening TRACK 20 . . . . . . . . . . . . . . . . . . 121 - EATING DISORDERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .184
Cleaning and disinfection reading activity . . . . . . . . . . . . . . . . 122 GRAMMAR BRUSH UP Il Periodo Ipotetico . . . . . . . . . . . . . . .185
Focus on the profession: E.H.O. listening TRACK 21 . . . . . . . 124 Listening TRACK 28 Exercise 15 . . . . . . . . . . . . . . . . . . . . . .186
GUINNESS WORLD FOOD RECORD: The Strangest Diet . . . . .186
UNIT 3: Food preservation . . . . . . . . . . . . . . . . . . . . 126
- PRESERVATION METHODS UNIT 4: The World at Table . . . . . . . . . . . . . . . . .187
Food preservation Listening TRACK 22 . . . . . . . . . . . . . . . . . . . . 126 - FOOD AND RELIGION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .187
Ancient and Natural Preservation methods . . . . . . . . . . . . . . . . 127 Judaism – Islam – Hinduism . . . . . . . . . . . . . . . . . . . . . . . . . .188
Modern Preservation Methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128 Buddhism . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .189
GUINNESS WORLD FOOD RECORD: The Largest Meatball . . . 130 A BIT MORE ABOUT... Buddhist Cuisine . . . . . . . . . . . . . . . .190
-KOSHER FOOD & WINE . . . . . . . . . . . . . . . . . . . . . . . . .191-192
UNIT 4: Refrigerated Storage Systems . . . 131 MENU Passover Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .193
- CHILLING, FREEZING AND VACUUM COOKING RECIPE Matzah Balls Recipe . . . . . . . . . . . . . . . . . . . . . . . . . .193
Refrigerated Storage Systems - FOOD & CELEBRATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . .194
Listening TRACK 23 Exercise 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132 MENU A Typical English Christmas Dinner Menu . . . . . . . . . .196
Cook-Chill & Cook Freeze Systems and Flow steps . . . . . . . .133 RECIPE Herbed Yorkshire Puddings . . . . . . . . . . . . . . . . . . . .196
A BIT MORE ABOUT... Old Refrigeration . . . . . . . . . . . . . . . .136 MENU Southern Italian Christmas Eve Dinner Menu . . . . . . .197
The Vacuum Cooking system . . . . . . . . . . . . . . . . . . . . . . . . .137 RECIPE Spaghetti with Mussels . . . . . . . . . . . . . . . . . . . . . . .197
Temperature Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .138 Happy Thanksgiving Listening TRACK 29 . . . . . . . . . . . . . . .198
A Fight Bac Story . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .140 Lunar New Year reading activity . . . . . . . . . . . . . . . . . . . . . .199
MENU Cantonese New Year’s Day Banquet . . . . . . . . . . . . . .199
Module 3 More than Nutrition . . . . . . 143 RECIPE Spinach with Bamboo Shoots . . . . . . . . . . . . . . . . . .199
Easter reading activity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .200
UNIT 1: Nutrition & Health 144
................... A BIT MORE ABOUT... Ramadan . . . . . . . . . . . . . . . . . . . . . . .201
- NUTRITION AND FOOD SCIENCE . . . . . . . . . . . . . . . . . . . . .144 RECIPE Fereni Starch Pudding . . . . . . . . . . . . . . . . . . . . . . . . .201
- THE NUTRIENTS IN FOOD: Function of nutrients . . . . . . . .146 Harira soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .201
- HEALTHY EATING: The Healthy Eating Pyramid . . . . . . . . . .151
GRAMMAR BRUSH UP Il Futuro . . . . . . . . . . . . . . . . . . . . . . . .153 Module 4 Quality Food & Beverage
Mediterranean Diet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .155 Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .203
The Danger List reading activity . . . . . . . . . . . . . . . . . . . . . .158
Listening TRACK 24 Exercise 20 . . . . . . . . . . . . . . . . . . . . .158 UNIT 1: Enogastronomy . . . . . . . . . . . . . . . . . . . . . . . .204
Listening TRACK 25 Exercise 22 . . . . . . . . . . . . . . . . . . . . .159 Enogastronomy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .204
A BIT MORE ABOUT... The Coeliac Disease . . . . . . . . . . . . . .159 Silvano Gilardin: Le Gavroche director Listening TRACK 30 . .205
7 Best Stress Fighting Foods . . . . . . . . . . . . . . . . . . . . . . . . .160 - MENUS: Menu types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .206
Menu Planning & Compiling . . . . . . . . . . . . . . . . . . . . . . . . . .207
UNIT 2: From Global to Local . . . . . . . . . . . . . .161 MENU Primary Week Menu . . . . . . . . . . . . . . . . . . . . . . . . . . .209
- FRESH & LOCAL vs PROCESSED FOOD Rule of Thumb for translating the names of dishes . . . . . .210
Processed food Listening TRACK 26 . . . . . . . . . . . . . . . . . . .161 MENU Restaurant Terrazza – Children’s Menu . . . . . . . . . . . .211
Whole Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .164 - THE ITALIAN EXPERIENCE: food & wine tour
- ORGANIC vs GM FOODS: ORGANIC FOOD . . . . . . . . . . . . . . .165 CAMPANIA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .212
The Duke of Cambridge Gastro Pub . . . . . . . . . . . . . . . . . . . .166 Wine Doc Costa d’amalfi . . . . . . . . . . . . . . . . . . . . . . . . . . . .212
GM Foods: Harmful or Helpful? . . . . . . . . . . . . . . . . . . . . . . . .167 MENU Tasting Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .212
- SLOW FOOD vs FAST FOOD: Fast Food . . . . . . . . . . . . . . . .169 MENU A la Carte menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .213
GUINNESS WORLD FOOD RECORD: Parmigiano . . . . . . . . . . .169 A BIT MORE ABOUT... Lemons . . . . . . . . . . . . . . . . . . . . . . . .214
Slow Food – Slow Food Philosophy . . . . . . . . . . . . . . . . . . . .170 SICILY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .215
Wine Cerasuolo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .215
UNIT 3: The Healing Power of Food . . . . . . .172 MENU Fixed Price menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . .216
- LIFELONG NUTRITION: Special diets: SARDINIA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .217
MENU Special diets menus . . . . . . . . . . . . . . . . . . . . . . . . . . .175 Wine Vermentino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .217
Macrobiotics reading activity . . . . . . . . . . . . . . . . . . . . . . . .177 MENU Typical Sardinian menu . . . . . . . . . . . . . . . . . . . . . . . .218
Listening TRACK 27 Exercise 5 . . . . . . . . . . . . . . . . . . . . . . .178 A BIT MORE ABOUT... Bottarga . . . . . . . . . . . . . . . . . . . . . .218
A BIT MORE ABOUT... Yin & Yang Food . . . . . . . . . . . . . . . . .178 UMBRIA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .219
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Contents
Wine Orvieto Doc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .219 COCKTAIL CARDS Bronx / Gin Fizz . . . . . . . . . . . . . . . . . . . . .259
MENU Umbrian A la Carte menu / fixed dinner menus . . . . . .220 Negroni Listening TRACK 35 . . . . . . . . . . . . . . . . . . . . . . . . .260
TUSCANY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .221 Rum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .261
MENU Menu Degustazione . . . . . . . . . . . . . . . . . . . . . . . . . . .222 COCKTAIL CARDS Bacardi / Mojito . . . . . . . . . . . . . . . . . . . . .261
Wine Chianti Classico DOCG . . . . . . . . . . . . . . . . . . . . . . . . .222 Diquiry Listening TRACK 36 . . . . . . . . . . . . . . . . . . . . . . . . . .262
VENETO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .223 A BIT MORE ABOUT... Hemingway and his Cocktail . . . . . . .262
Wine Soave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .223 Vodka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .263
MENU Fine dining summer Menu . . . . . . . . . . . . . . . . . . . . . .224 COCKTAIL CARDS Vodka Martini / Harvey Wallbanger . . . . . .263
LOMBARDY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .225 Bloody Mary Listening TRACK 37 . . . . . . . . . . . . . . . . . . . . .264
Wine Franciacorta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .225 Brandy Listening TRACK 38 . . . . . . . . . . . . . . . . . . . . . . . . . .264
MENU Lombardy Typical A la carte Menu . . . . . . . . . . . . . . .226 COCKTAIL CARDS Brandy Alexander / Sidecar . . . . . . . . . . . .265
The World’s 50 Best restaurants . . . . . . . . . . . . . . . . . . . . . .227 A BIT MORE ABOUT... Mixology . . . . . . . . . . . . . . . . . . . . . . .265
- BEYOND THE BORDERS - NEW TRENDS
2010 No.1 Best Restaurant: noma / noma Evening MENU . .227 Non-alcoholic Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . .266
2010 No.3 Best Restaurant: The Fat Duck MENU . . . . . . . . .228 COCKTAIL CARDS Pina Colada / Virgin Pina Colada . . . . . . . .266
2010 No.10 Best Restaurant: per se/ MENU . . . . . . . . . . . . .229 Margarita / Mockarita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .266
Listening TRACK 31 Exercise 41 . . . . . . . . . . . . . . . . . . . . .229
UNIT 4: Banqueting and
UNIT 2: Wine: the Mystic Drink . . . . . . . . . . .230 Banqueting Menus . . . . . . . . . . . . . . . . . . . . . . . . .267
- WINE KNOWLEDGE - BANQUETS & BUFFETS: The Banquet in the Past . . . . . . . .267
The Bottled Art Listening TRACK 32 . . . . . . . . . . . . . . . . . .230 Banqueting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .269
Service Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .231 - BANQUETING MENUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .271
Best Sommelier 2010 reading activity . . . . . . . . . . . . . . . . .231 MENU Wedding Reception . . . . . . . . . . . . . . . . . . . . . . . . . . . .271
Wine Tasting /Wine Tasting notes . . . . . . . . . . . . . . . . . . . . .231 MENU Banquet Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .272
A BIT MORE ABOUT... Wine . . . . . . . . . . . . . . . . . . . . . . . . .234 Buffet Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .273
- WINE & FOOD PAIRING Listening TRACK 39 Exercise 9 . . . . . . . . . . . . . . . . . . . . . . .274
The Perfect Pair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .236 RECIPE Caesar’s Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .274
MENU Cheese & Wine Menu . . . . . . . . . . . . . . . . . . . . . . . . . .237 MENU Theme Lunch Buffets . . . . . . . . . . . . . . . . . . . . . . . . . .275
GRAMMAR BRUSH UP Comparitivi e Superlativi . . . . . . . . . .238 MENU Standing Reception . . . . . . . . . . . . . . . . . . . . . . . . . . . .276
A BIT MORE ABOUT... Wine Tasting . . . . . . . . . . . . . . . . . . . .239 Banquet Beverages – Beverage List . . . . . . . . . . . . . . . . . . .278
COMPLETE LISTING OF ITALIAN DOCG WINES . . . . . . . . . . . . .240 Toastmaster & Master of Ceremonies . . . . . . . . . . . . . . . . . .279
- WINE TOUR - BANQUETING STAFF: The Banqueting Manager . . . . . . . . . .280
Wine Cards - Wines from the Italian Regions . . . . . . . . . . .241 Listening TRACK 40 Exercise 16 . . . . . . . . . . . . . . . . . . . . . .281
- WINE CARDS & WINE LISTS - BANQUETING ORGANIZATION
Wine Card: Cabernet Sauvignon . . . . . . . . . . . . . . . . . . . . . .245 Banqueting correspondence: Booking / Confirmation . . . . . .282
Wine Card: Merlot/Pinot Noir . . . . . . . . . . . . . . . . . . . . . . . .246
Wine Card: Riesling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .247 APPENDIX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .283
The Wine List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .248 - LITERARY BITES
Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .248 Canterbury Tales – Geoffrey Chaucer . . . . . . . . . . . . . . . . . .284
Cooking with Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .249 Listening TRACK 41 Exercise 2 . . . . . . . . . . . . . . . . . . . . . . .285
RECIPES Wine Based Recipes . . . . . . . . . . . . . . . . . . . . . . . . .249 A BIT MORE ABOUT... Blancmange . . . . . . . . . . . . . . . . . . . . .286
Healing Power of Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .250 Romeo and Juliet – William Shakespeare . . . . . . . . . . . . . . .287
RECIPE Mulled Wine or Vin Brulè . . . . . . . . . . . . . . . . . . . . . .250 Listening TRACK 42 Exercise 2 . . . . . . . . . . . . . . . . . . . . . . .288
Champagne: Listening TRACK 33 . . . . . . . . . . . . . . . . . . . . . .251 A Christmas Carol – Charles Dickens . . . . . . . . . . . . . . . . . . .290
COCKTAIL CARD Champagne Cocktail . . . . . . . . . . . . . . . . . . .252 Listening TRACK 43 Exercise 3 . . . . . . . . . . . . . . . . . . . . . . .291
WINE TERMS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .252 Alice’s Adventures in Wonderland – Lewis Carrol . . . . . . . . .292
Listening TRACK 44 Exercise 4 . . . . . . . . . . . . . . . . . . . . . . .293
UNIT 3: Beer & Spirits . . . . . . . . . . . . . . . . . . . . . .253 Charlie and The Chocolate Factory – Roald Dahl . . . . . . . . . .294
- BEER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .253 Listening TRACK 45 Exercise 2 . . . . . . . . . . . . . . . . . . . . . . .295
- SPIRITS & COCKTAILS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .255 Eat, Pray, Love – Elisabeth Gilbert . . . . . . . . . . . . . . . . . . . .296
A BIT MORE ABOUT... The Bar . . . . . . . . . . . . . . . . . . . . . . . .256 Listening TRACK 46 Exercise 4 . . . . . . . . . . . . . . . . . . . . . . .297
Whisky - CONVERSION TABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .298
COCKTAIL CARDS Manhattan Dry / Rob Roy . . . . . . . . . . . . .257 - BRITISH vs AMERICAN Terminology . . . . . . . . . . . . . . . . . .299
Old Fashioned Listening TRACK 34 . . . . . . . . . . . . . . . . . . . .258 - GLOSSARY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .300
Gin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .258
6
Catering Land
Module
1
Overview
UNIT 0 • That’s...
The Hospitality World

UNIT 1 • Hospitality
The Catering Industry

UNIT 2 •
•
HORECA Sectors
Commercial & Welfare Catering
• Contract Catering
• Travel Catering
F & B operations
UNIT 3 • Types of Food & Beverage
Operations
People Working in Catering

UNIT 4 • The Catering Cycle
• The Food & Beverage Staff
• Job opportunities
‘Shoot for the moon, even if you miss,

you'll land among the stars.’
Les Brown
7
Module 1
Catering Land
Unit 0
Overview
North Yourshire
East
Yourshire
West
Yourshire
South
Yourshire
TRACK 1
Visit the Yorkshire Coast
Try Scarborough, a major resort, overlooked by Scarborough’s medieval castle. Glorious beaches, rocky coves,
towering cliffs rich in flowers and wildlife. Marvellous resorts or tiny fishing ports.
Traditional seaside attractions, parks, gardens, a busy shopping centre and its Spa complex for health
treatments add to Scarborough’s appeal. That’s the choice on the Yorkshire Coast!
Visit Scarborough & the Yorkshire Coast

Since the 17th century Scarborough has been catering for family visitors
to the Yorkshire Coast. Its sandy North Beach has been awarded a Blue
Flag award for high environmental standards and safety facilities.
During Victorian times Scarborough became a favoured resort, with
the creation of superb parks and gardens, the Esplanade and the Spa
complex. The cliff lift was built for easy access from beach to town.
Scarborough has all the attractions of the traditional English seaside:
donkey rides, Punch and Judy shows, amusements,
the Sea Life Marine Sanctuary, and evening theatre
events. For an active holiday there is sailing, surfing,
river or sea fishing. THAT’S
TOURISM !
READING 1. Read the text then choose the right option.

1. The text about the Yorkshire coast is a:
A. historical leaflet B. marketing analysis leaflet C. checklist leaflet D. promotion leaflet
2. The text is addressed to: A. students B. travellers C. journalists D. teachers
3. Yorkshire is in the: A. North B. North-West C. North-East D. South-East
4. Scarborough is a: A. seaside resort B. mountain resort C. ski resort D. country resort
5. Scarborough was awarded for its: A. history B. spa C. catering services D. environment
8
Unit 0
Overview
READING 2. Are these TRUE or FALSE? Correct the false ones. T F

1. Scarborough is an important British tourist attraction.
2. Scarborough is a modern seaside resort.
3. There is a medieval castle in the centre of Scarborough.
4. Scarborough is inland.
5. Scarborough provides a variety of tourist attractions.
SPEAKING 3. Answer these questions about WRITING 4. After reading the text about the
Scarborough. Yorkshire coast on page 8 make
sentences to advertise a tourist
1. What are the main features of Scarborough
resort at your choice, using the
landscape?
words given below.
2. Is Scarborough an ancient resort?
Ex. Marvellous / Enjoy = you can enjoy
3. When did it become a favoured resort?
marvellous beaches.
4. Why is Scarborough good for health
treatments? 1. Health treatments / Spa complex;
5. How can you easily reach the town from the 2. Traditional / seaside resort;
beach? 3. Amusements / tourists;
6. How can you spend your spare time in 4. Fishing ports / active holiday;
Scarborough? 5. Sailing / Blue Flag Award.
VOCABULARY 5. List all the 6. Translate these words into Italian.

adjectives in 1. easy access = ........................................................................
the text about 2. favoured resort = .......................................................................
the Yorkshire 3. environmental standards = .......................................................................
coast on page 8. 4. busy shopping centre = .......................................................................
5. towering cliffs = .......................................................................
6. wildlife = .......................................................................
7. Adjectives are important to
7. rocky coves = .......................................................................
describe people, things and
places. Look at this example: What’s the weather like? It’s: hot - cold - sunny - rainy
cloudy - stormy - mild - snowy - foggy - wet - dry ...
Here is a list of adjectives. Fill in the columns to describe a beach, a town, a resort, food.
Remember: some adjectives can go in more than one group.
1. Coastal • 2. Delicious • 3. Polluted • 4. Sandy • 5. Seaside • 6. Famous • 7. Country • 8. Healthy
• 9. Crowded • 10. Large • 11. Central • 12. Rocky • 13. Welcoming • 14. Cosmopolitan • 15. Secluded
• 16. Industrial • 17. Quiet • 18. Small • 19. Touristy • 20. Spicy • 21. Comfortable • 22. Dangerous
• 23. Isolated • 24. Mountain • 25. Busy • 26. Historic • 27. Convenient • 28. Safe • 29. Boring
• 30. Dirty • 31. Expensive • 32. Noisy
8. Circle the correct adjective.
BEACH TOWN
1. The food in this restaurant is: A. small B. lovely C. large
2. The weather in January is: A. slow B. difficult C. horrible
3. The town square is: A. lively B. fast C. cheap
RESORT FOOD
4. People here are very: A. hot B. friendly C. expensive
5. The town of Bombay is very: A. busy B. easy C. slow
9
Module 1
Catering Land
SPEAKING 9. Practice the new vocabulary about a beach, a VOCABULARY 10. Match the words that
town, a resort, food as in the example. have opposite
Ex. Q. What’s your town like? A. My town is large but meanings in the chart.
polluted. I like it because it is cosmopolitan.
1. small A. bad 1+
Help yourself with these prompts: 2. long B. low 2+
Fast Food • Miami beach • New York • Capri
3. fast C. thin 3+
A BIT MORE 4. high D. big 4+
ABOUT … THE ENGLISH PUPPET SHOW 5. thick E. dirty 5+
Punch and Judy is a traditional popular English 6. hard F. slow 6+
puppet show consisting of the interaction between the
anarchic Punch and his wife Judy. Since Victorian times 7. good G. quiet 7+
the puppeteer is called Professor. 8. loud H. new 8+
The origin of this puppet show goes
back to the 16th century to the Italian
9. clean I. soft 9+
commedia dell’arte. The figure of 10. old K. short 10+
Punch derives from the Neapolitan
stock character Pulcinella, then
Anglicized to Punchinello.
From: gloria@hollyfood.com
To: teddybear@ups.com
Subject: re: coming to Italy
WRITING 11. Read this email and answer the questions.
Hi Ted, Thanks for your email. I’m happy to hear you want to come to Italy. There are lots of interesting
places you can see here. I’m from Milan in the north but now I live in Rome in the centre of Italy. I like living
here because Rome offers lots of tourist attractions and is the ideal place for a holiday. Besides in Rome it is
milder than in the north. Rome is famous for its remains of the Roman civilization like the Coliseums, an
Amphitheatre for gladiator shows, the Roman Forum the centre of Republican life and the thermal Baths of
Caracalla. Rome is crossed by the river Tiber, the third longest river in Italy. Finally the seaside, like Ostia, is
just thirty minutes east of Rome. So I hope I can meet you here very soon. Best wishes Gloria
1. Which city is in the north of Italy? .......................................................................................................................................................................
2. Which part of the country is colder and which hotter? ......................................................................................................................
3. Why is Rome the ideal place for a holiday? .................................................................................................................................................
4. Are there any historical remains to visit? .......................................................................................................................................................
5. Which was the site for health cures in ancient Rome? .......................................................................................................................
6. Where are the beaches? .............................................................................................................................................................................................
CURIOSITY KILLED THE CAT 12. Write the email Ted has
Largest hamburger sent to Gloria.
commercially available 13. Write a postcard to a
WHO: Mallie's Sports Grill & Bar friend from your holiday
WHAT: 74.75 kg (164.8 lbs) in Scarborough.
om
WHERE: Michigan, USA w w w.m al lie sb ar.c 14. Write a short description
WHEN: 29th August 2008
of the attractions of your
The largest commercially available hamburger is 74.75 kg
(164.8 lbs) and is available for US$399 (£271.55) on the hometown. Help yourself
menu at Mallie's Sports Grill & Bar in Southgate, Michigan, with the Scarborough
USA, as of 29th August 2008. advert.
10
Unit 0
Overview
The Crown Spa Hotel HOTEL OF THE YEAR

Hotel of the year Winner 2007-2008 for the Yorkshire, Moors and Coast
The 4 star Crown Spa Hotel with its cliff top location is ideally situated with
fantastic views of the seafront.
The Crown Spa Hotel in Scarborough is the oldest hotel in our coastal resort.
The only 4 star hotel on the Yorkshire coast; about an hour’s journey from York,
Hull and Leeds; an excellent base from which to discover the
real Yorkshire; the dales, moors and coastal hamlets.
The hotel is very close to the “Scarborough Spa Theatre
Complex” and a few steps from the vibrant town shopping
centre.
All our luxury rooms are en-suite: with shower and bath,
LCD TV with Free View, tea, coffee and hot chocolate making facilities on a courtesy tray, trouser press,
hairdryer, colour television, direct dial telephone with modem port, wireless broadband access (WIFI) within
your room. For added security all bedroom doors have spy-holes installed, safes and security access cards for
door access. All rooms enjoy a beautiful sea view.
THAT’S
ACCOMMODATION!
TRACK 2 15. Listen to the Crown Spa Hotel presentation and take notes filling the table below.
LOCATION
TYPE OF RESORT
CLASSIFICATION
NEARBY PLACES
ROOM
SERVICES/FACILITIES
ROOM VIEW
READING 16. Read the text about the 4 star Crown Spa Hotel then say
whether these statements are TRUE or FALSE.
Correct the false ones. T F
1. The Crown Spa Hotel is located far from the coast.
2. The Hotel is surrounded by the Moors.
3. This is a newly built hotel.
4. This is the second 4 star hotel on the Yorkshire coast.
5. It is the ideal base for tours, walks and tourist attractions.
11
Module 1
Catering Land
WRITING 17. Read again the Crown Spa Hotel and translate from Italian into English.
1. Questo ristorante è situato sul lungomare.
2. Da questo albergo si (you) può scoprire la bellezza dei dintorni.
3. Il centro commerciale è a soli pochi passi dal nostro albergo.
4. Tutte le nostre camere godono di una meravigliosa vista del mare.
5. Questo è l’albergo più vecchio della città.
VOCABULARY 18. Match the English words with the Italian ones.
1. Luxury A. Doccia 1+
2. Spy-hole B. In camera, interno 2+
3. Free view C. Carta di accesso 3+
4. En-suite D. Chiamata diretta 4+
5. Access card E. Occhio magico 5+
6. Safe F. Asciugacapelli 6+
7. Direct dial G. Strutture 7+
Is there a word you don’t
8. Hair dyer H. Di lusso 8+
understand or a tip you need?
9. Shower I. Cassaforte 9+ If so, look it up in our
10. Facilities J. Visione gratuita 10+ Glossary.
19. Play the “WHAT DOES ... MEAN?” match of numbers and letters.
1. Spa A. open, uncultivated land, with peaty poorly drained soil. 1
2. Moor B. small village 2
3. Hamlet C. valley. 3
4. Dale D. any place with a medicinal or mineral spring from the name
4
of the famous mineral spring in the town of Spa, Belgium
20. Fill in these words correctly: advance, bunk beds, dormitory, double room, family
room, key, reception, single room, twin room, vacancies.
1. If you book a room for one person, you usually book a single room.
2. If you want a room with a double bed, you book a .......................
3. If you want a room with two separated beds, you book a .......................
4. For families there are usually special offers if they take a .......................
5. In youth hostels rooms are often shared by 10 or more people. This kind of room is called .......................
6. When two beds are usually placed on top of each other. They are called ....................... .
7. No matter where you're staying, you usually have to fill in a form at the ....................... .
8. Then the receptionist tells you your room number and gives you the ....................... of your room.
9. During high season it's advisable to book a room in .......................
10. If a B&B is fully booked, they usually have a sign in the window saying “No .......................” .
12
Unit 0
Overview
GRAMMAR BRUSH UP Ecco la Piccola Famiglia dei verbi ausiliari

Ci sono 2 famiglie di verbi: LA BANDA DEI 5
• la piccola dei verbi Ausiliari I verbi ESSERE, AVERE, POTERE, DOVERE E VOLERE
sono AUSILIARI e seguono la stessa regola per la
• la grande dei verbi Non Ausiliari
forma interrogativa e negativa.
1. Our restaurant can offer you the best service.
Soggetto + verbo ausiliare = forma affermativa
2. This hotel isn’t close to the shopping centre.
PRACTICE 21. Complete the conversation
with the correct form of the Soggetto + verbo ausiliare + not = forma negativa
verb BE. 3. Must we wear a seat belt in a car?
Verbo ausiliare + Soggetto? = forma interrogativa
Bobby: ................................ you French?
RICORDA: I verbi ausiliari hanno le seguenti forme:
You: No, I ................................ from ................................
My name ................................ .................................., and • TO BE: AM - IS - ARE - WAS - WERE - BEEN
this ............................... my friend .................................. We • TO HAVE: HAVE - HAS - HAD;
................................ students • CAN: COULD - MAY - MIGHT;
Bobby: ................................ your teachers with you? • MUST: SHOULD - OUGHT TO;
You: No, they ................................. • WILL: WOULD.
Bobby: Where ................................ they?
You: They .................................in our hotel.
Bobby: How old ................................ you?
You: I ................................ seventeen and my friend
22. Fill in the e-mail with the correct form of
the verb HAVE GOT/HAVE.
................................ sixteen
Bobby: ................................ you all right? Hello Robert,
You: Yes, this ................................ our first holiday in From my hotel room I ....................... a wonderful view of
London St. James Park.
Bobby: Where ................................ your hotel? The room ....................... air conditioning and wireless
You: It .................................... opposite Marble Arch access. The bathroom ....................... a large tub with
Jacuzzi and a shower. My teachers and my friends
....................... rooms overlooking the hotel garden.
This is a luxury hotel and all the staff .......................
23. Choose the correct answer.
elegant uniforms. What about you? ....................... you
....................... your Spanish friend with you at home?
1. Simon ............. very tall. ....................... a nice time and write soon.
1. is 2. are 3. has Love, Tom
2. There ............. a big supermarket next to my
house.
1. is 2. are 3. have
3. Jane ............. in England for her holiday last 24. Underline the correct answer.
year. 1. Excuse me, (are - can - is ) you speak English?
1. was 2. were 3. is 2. "Where's Ann?" "She (am - has - must) be out ".
4. ............. see the comet? 3. "What (is - can - will) your sister’s name?" "Sarah'.
1. can you 2. are you 3. had you 4. "Where (is - are - can) you from?" "Canada"
5. My brother ............. to a basket match 5. How much (must - is - have) it to phone to
yesterday. Canada?
1. were 2. is 3. was 6. George likes tennis but he (isn’t - can’t - hasn’t)
play very well.
13
Module 1
Catering Land
A BIT MORE
PRACTICE 25. Choose between WAS and ABOUT …
WERE
BOBBIES
1. I (was - were) born in 1991. In 1829 Robert Peel
2. They (was - were) very intelligent. created the first
3. We (was - were) your best friends. professional police
force. Since then
4. He (was - were) so nice
London policemen are
5. You (was - were) a good surfer.
popularly called
6. She (was - were) so pretty “Bobbies”, after the
name of their founder.
26. Choose the correct verbs. Then make each sentence negative and interrogative.
1. My nationality ....................... Spanish. A. can B. have C. is D. should
2. He ....................... a waiter. A. was B. has C. will D. is
3. I ....................... one brother and two sisters. A. is B. have got C. are D. must
4. They ....................... speak English well. A. can B. should C. had D. were
5. Guests ....................... reserve their table in advance. A. would B. have C. were D. should
6. You ....................... pay by credit card. A. are B. can C. had D. were
27. Complete this hotel advert. Chose from the alternatives given below.
THE SHERATON HONG KONG HOTEL
The Sheraton Hong Kong Hotel 1 ....................... a luxury hotel and it 2 ....................... 922 rooms and suites. The
rooms 3 ....................... superbly furnished and 4 ....................... windows and private balconies with striking
views. We 5 ....................... a tradition for friendly service and we 6 ....................... ensure a warm welcome an
relaxing stay. Guests 7 ....................... expect 24 hours service, of course! You 8....................... sunbathe at our
rooftop pool or enjoy our health club facilities. The location 9 ....................... perfect, too: we 10 ....................... in
the heart of the shopping district and the hotel 11 ....................... only minutes from the International airport.
When you visit Hong Kong you 12 ....................... stay at the Sheraton Hong Kong Hotel! Perfection in detail
13 ....................... evident and travellers 14 ....................... miss the opportunity to feel such special guests!
1. has is can may
2. have are has should
3. is can may are
4. had have has was
5. are is must have
6. can is should are
7. have may is have
8. are is can has
9. can should may is
10. have has is are
11. am are were is
12. must are was had
13. had may might is
14. aren’t haven’t shouldn’t weren’t
14
Unit 0
Overview
PRACTICE 28. Translate this short passage and underline the auxiliary verbs.
Then write questions for each sentence, using the suggested Question words.
• The Royal Garden Hotel is located next to Kensington Gardens. (WHERE)
• The Hotel opened in 1965 and was an official hotel for the FIFA World Cup the following year. (WHAT)
• The Royal Garden is the international London hotel for sportspersons. (WHO)
• The Royal Garden Hotel can boast a rock star heritage like Sonny and Cher, Abba and the Monkees. (WHAT)
• From 1994 to 1996, the hotel was completely renovated. (WHEN)
• The Royal Garden Hotel has got everything from a quick in room breakfast to Chinese cuisine. (WHAT)
• The Park Terrace Restaurant is open throughout the day. (WHEN)
• In the Restaurant there is also a Cafe & Bar located on the lobby level. (WHAT) (WHERE)
To book a table at The Park Terrace Restaurant please Contact us
http://www.royalgardenhotel.co.uk/location
29. John Preston is the head bartender at the Royal Garden Hotel in London. He is talking to a
guest at the bar. Complete the conversation with the verbs in the grammar box.
John: Good evening sir ....................... I help you?
Guest: Good evening, I ....................... quite thirsty
John: I see ....................... you a new guest?
Guest: Yes. I ....................... from Rome and I ....................... tired.
John: In this case I ....................... suggest you a fresh orange squash.
Guest: This ....................... .a good idea.
John: ....................... you like it chilled?
Guest: No thank you........................ I....................... it at room temperature please?
John: Fine, I ....................... be back in a minute
1. am 2. May 3. am 4. Will 5. Is 6. Would 7. Can 8. Are 9. have 10. Can 11. am
A BIT MORE
ABOUT …
HONG KONG
Hong Kong became a colony of the
British Empire after the First Opium
War (1839-42). It was occupied by Japan
during the Pacific War. Then the British
resumed control until 1997, when China
regained sovereignty. Situated on China's
south coast and enclosed by the Pearl
River Delta and South China Sea, it is
renowned for its deep natural harbour
and its expansive skyline. Hong Kong is
one of the world's leading international
financial centres.
(skyline= il profilo della città che si staglia all'orizzonte).
15
Module 1
Catering Land
Eating Out & Fine Dining in Scarborough TRACK 3

The 4 star Crown Spa Hotel in Scarborough, is renowned for its good food
and the best in beverage and dining for all occasions. Fine dining and quality
cuisine using the best local produce welcome you at the newly opened
“TASTE Restaurant”. Located within the hotel the restaurant offers a blend
of European and tasty traditional Yorkshire cuisine in a modern
contemporary setting. “TASTE Restaurant” has a very unique arrangement:
with separate dining sections and rooms for intimate dining, ranging from
smart casual to formal. For less informal dining arrangements and relaxing
pre or post dining drinks come and
try Taste Café Bar, the ideal place
to enjoy coffee and light meals in
relaxed surroundings either on our THAT’S
sun terrace or our lounge. CATERING !
READING 30. Read the text then answer these questions.

1. What is the 4 star Crown Spa Hotel renowned for?
2. Does the Taste Restaurant cater only for specific events?
3. What kind of cuisine does it offer?
4. Does the Taste Restaurant consist just of one large dining room?
5. What is the Taste Café Bar ideal for?
31. Choose the right option.

1. The Taste restaurant is: A. newly rebuilt B. newly opened C. newly restyled D. newly awarded
2. The Taste restaurant is located: A. along the seafront B. near the hotel C. on the hotel premises
D. far from the hotel
3. The Taste restaurant offers: A. British cuisine B. ethnic cuisine C. vegetarian cuisine D. a mix of
Continental and British cuisine.
4. The Taste restaurant caters for: A. informal events B. formal events C. smart casual events D. both B+C
5. The Taste Café Bar serves: A. drinks and light meals B. hot drinks C. spirits D. coffee
TRACK 4 32. Listen to this short dialogue and complete it. Help yourself with the 1. Sandy
given words. 2. Resorts
3. Suggest
Booking A Holiday
4. Holiday
Tourist agent: Good morning sir, can I ....................... you?
5. Busy
You: Good morning. I’d ....................... to visit England, which area would you .......................? 6. Try
Tourist agent: The best choice is the Yorkshire Coast with its marvellous ........................ , 7. Health
beaches, seaside attractions, parks, gardens, ....................... shopping centres. 8. Sounds
....................... Scarborough, a major resort! Its ....................... North Beach has been awarded a 9. Help
Blue Flag award, there is also a Spa complex for ....................... treatments. 10. Like
You: That ....................... interesting, I think I’ll book a ....................... in Scarborough. Thank you.
16
Unit 0
Overview
TRACK 5 33. Listen to this short dialogue and complete it. Help yourself with the given words.
Asking For Information About The Hotel
Hotel receptionist: Hello, Crown Spa Hotel can I help you?
You: I’d like ....................... information about the hotel.
Hotel receptionist: Yes sir, the hotel has a top cliff ....................... with fantastic ....................... of the seafront. It is
also ideal to explore the ....................... and the town centre.
You: And what about the rooms?
Hotel receptionist: All our ....................... rooms are ....................... with shower and bath, LCD TV with Free View,
tea, coffee and hot chocolate making ....................... on a courtesy tray, trouser press, hairdryer, colour
television, direct ....................... telephone with modem port, wireless broadband access (WIFI) within your
room. For added security all bedroom doors have spy-holes, ....................... and security access cards for doors.
You: Thank you. I think I’ll ring back to book a room.
1. en-suite 2. views 3. location 4. dial 5. safes 6. facilities 7. available 8. surroundings 9. luxury 10. some
SPEAKING 34. Make a short dialogue following 35. Practice the new vocabulary about a
these guided steps. beach, a town, a resort, food as in the
You are a guest at the 4 star example:
Crown Spa Hotel and want to Example. Q. She was born in Scarborough.
invite a friend to dinner, so you: Where was she born?
1. Ask the receptionist if he can suggest you a 1. The Taste Restaurant cuisine is a blend of
good eating place. European and Yorkshire style.
2. The receptionist recommends you the Taste (WHAT KIND)
restaurant. 2. I would like to reserve a table for two for
3. You ask him where it is. tonight. (WHEN)
4. The receptionist tells you the Taste 3. We could buy a bottle of sparkling white
restaurant is located on the Crown Spa wine. (WHAT)
Hotel premises. 4. My wife would have her steak rare, for me
5. Then you ask some information about its well done, thank you. (HOW)
cuisine and setting. 5. Some more steamed mushrooms please.
6. The receptionist answers. (WHAT)
36. Translate into English this telephone conversation between a waiter and a guest.
Then act it out with your partner.
Cameriere: Pronto Taste Restaurant buonasera, desidera?
Cliente: Vorrei prenotare una tavolo per due.
Cameriere: Bene signore, per quando?
Cliente: Per stasera alle 20.30.
Cameriere: Può dirmi il suo nome per favore?
Cliente: Ed Foley.
Cameriere: Può fare lo spelling per favore?
Cliente: Certo: F - O - L - E - Y
17
Module 1
Catering Land
Crown Spa Hotel

Menu
VOCABULARY 37. Read the menu. Then play mini
To Start
dialogues.
Mussels Ex. How do you say ‘shallot’in Italian?
With Parma ham & Shallot cream sauce finished In Italian ‘shallot’ is ‘scalogno’.
with a spring herb crème fraiche & served with
garlic Bruschetta 1. Servito con 2. Scelta di 3. Involtini
Crab Cake 4. A piacere 5. Aglio 6. Affumicato 7. Condito
Served with fresh salad leaves & mayonnaise sauce con 8. Alla brace 9. Aceto 10. Costata
King Prawns 11. Pinzimonio. 12. Scaglie 13. Insalata novella.
Steamed & served with homemade chilli sauce
Asparagus Spears
14. Granchio. 15. Prosciutto crudo
Char-grilled & served on a spring green salad
finished with Parmesan shavings & dressed with
extra -virgin olive oil, balsamic vinegar or lemon
juice to taste
Italian Platter TRACK 6 38. Fill the dialogue with the given
Fresh mozzarella, marinated olives, Parma ham, words then Listen & Check.
roasted peppers & artichoke hearts with a
selection of bread & dips Waiter: May I ................................ your order sir?
Seafood Platter Guest 1: I’d like to ................................ a vegetable
Smoked salmon, peppered mackerel, prawns, ................................, what do you suggest?
mussels, herring rolls, grilled marinated squids
with a selection of bread & dips Waiter: How about our ................................ .
Simply Grilled asparagus spears?
All simply seasoned & grilled with tomatoes with Guest 1: I’ll ................................ that.
green salad & a choice of potatoes
• Sirloin Steak • Fillet Steak
Waiter: Would you ................................ vinegar or
• Chicken Breast • Tuna Steak lemon juice?
Guest 1: ................................ vinegar please.
Waiter: Will you ................................ the same sir?
Guest 2: I prefer a light fish dish.
SPEAKING 39. Role play. Work in groups of three. Waiter: Fine sir, our ................................ king prawns
Use the Crown Spa Hotel menu. are the perfect ................................ for you!
Student A is the waiter and takes the orders. 1. Balsamic 2. Choice 3. Char-grilled 4. Steamed
Student B and C are the guests. They chose 5. Have 6. Take 7. order 8. Dish 9. Prefer 10. Try
their dishes and order. Exchange roles
A BIT MORE
ABOUT … ITALIAN APPETIZERS
Italian appetizers are famous all over the world. A classic Italian antipasto platter:
assorted salami combined with pickles, bruschetta, crostini, panzerotti, marinated
anchovies, clams, olives, artichokes in oil, Russian salad, seafood salad, carpaccio or other
tasteful recipe ideas.
Traditional Italian appetizers include:
Baked omelette with aromatic herbs
Black & green olives seasoned or plain
Boiled & marinated beef
Italian grilled country bread bruschetta
Classic Italian antipasto with salami, prosciutto, coppa, cacciatore, galantina, mortadella
Croutons with tomatoes on top
Croutons garnished with marinated vegetables and finger food
Fried & marinated fish
Grilled cuttlefish
Caponata
18
Unit 1
The Hospitality world
Unit 1
TRACK 7 The Hospitality world
Hospitality is an umbrella term for a wide range of service industries,
such as the Hotel and the Food & Beverage industry.
The Hospitality industry is a service industry and refers to all the
activities, services provided to people travelling away from home for leisure,
business or else.
The World Tourism Organization (WTO) reports that Hospitality today is an
outstanding industry which offers unlimited job opportunities. For this reason
it is considered the “Big employer” in the world. The Hospitality industry is
varied, global, vital, and covers five different sectors, such as:
Tourism: that is the provision of facilities and services for the pleasure &
comfort of tourists.
Accommodation: that is the provision of lodging, meals and other guest services.
F&B or Catering services: that is the provision of food & drinks for people away from home
Recreation & Entertainment: that is the provision of facilities or services for leisure activities
Transportation: that is the provision of means of transport, equipment and services.
Travel service: that is the provision of all the services for travellers (booking, ticketing ...)
These service industries are all related branches of the Hospitality industry. Hospitality is a very old business
in history and a fast growing sector in the economy of our time.
HOTEL
TRANSPORTA
Y
TI
TR
M
ON
N
US
I
RIS
D
DU
IN
I
ND
G
TOU
IN
STRY
TRAVEL IN
US
TR R
DU TE
STR Y
CA
ENTERTAINM
RY
Y T
ENT INDUS
19
Module 1
Catering Land
READING 1. Step-by-step questions.

1. What does the term Hospitality refer to?
2. What does the hospitality industry provide?
3. Is hospitality a large or a small industry?
4. What does WTO stand for?
5. Why is the hospitality industry considered a “Big employer”?
6. Which sectors does the hospitality industry cover?
2. Complete this text about the hospitality industry with the given words.
reasons • go • divided • service • nowadays • provides • growing • travellers
1. The Hospitality Industry is a ................................ industry.
2. It ................................ accommodation, food and drinks outside the home.
3. It is ................................ into several branches.
4. Its origins ................................ back to ancient history.
5. In the past it was hospitality for the ................................ .
6. ................................ the hospitality industry serves people away from home.
7. People travel for many different ................................ .
8. Today the hospitality industry is ................................ fast.
3. Match these sentences.

1. The term Hospitality industry a. provides services to people away from home
2. It is divided in b. offered services for travellers
3. In the past it c. growing very fast
4. The Hospitality industry of today is d. two main branches
5. Nowadays it e. refers to the provision of hotel and catering services
1+ ; 2+ ; 3+ ; 4+ ; 5+ ;
VOCABULARY 4. For each noun find the 6. Choose the correct word for each
corresponding verb. sentence.
1. accommodation to ................................................ 1. The catering industry is concerned with the
2. provision to ................................................ provision / provider of food and drinks.
3. traveller to ................................................ 2. The hospital / hospitality industry is a
4. service to ................................................ world wide service industry.
5. trade to ................................................ 3. People use to travel /traveller for different
reasons.
4. They work for a caterer / catering company.
5. We trade / trader in ethnic food
5. Make five meaningful sentences using
the words in exercise n. 4
20
Unit 1
MEET OUR CHEF
CANMORE
Introducing Peter Mc Diarmid
Our chef, loves details. To Peter, perfection is
in the simple things done well. Peter sets no
limits on the food and his inspiration. Thai,
Chinese, Greek, Scandinavian are just some
examples. But as always, his heart rests with
Canada. My primary focus is upon great
Canadian and International ingredients.
Great dishes require diligent research. Chef
Peter relies upon his resource library of over
350 cookbooks. Chef Peter’s goal is to provide
a unique dining experience in the Valley.
Join him at Renzo’s Ristorante. You’ll be in
good hands! Dine without borders!
Featuring fresh Canadian and
Introducing Food & Beverage Manager International cuisine, Renzo's Ristorante
Christian Bove & Lounge is the perfect place for any
meal. Enjoy our wood-burning oven, let
Christian is our Food & Beverage Manager.
our impressive wine selection enhance
Born in the south of France, and educated at
the hotel school in Lausanne Switzerland, he your dining experience
apprenticed at the famous Chateau d’Ouchy.
Then he came to Canada to work at the Banff
Springs Hotel in Canmore before joining us.
“It is a pleasure to work with Chef Mc READING 7. Read the text then choose the
Diarmid and in a Hotel that focuses on
right option.
personal service,” remarks Christian. As our
Food & Beverage Manager, Christian is 1. Peter’s job: ................................................................................
responsible for the management of our 2. Peter’s culinary focus: ......................................................
Renzo’s Restaurant and our social functions.
3. Christian’s job: .......................................................................
A wine connoisseur, Christian will be pleased
to help you selecting a vintage from our cellar 4. Christian’s professional focus: ...................................
or planning a social event. 5. Catch phrase of Renzo’s Ristorante: .....................
8. Answer these questions about this passage.

1. Who do chef Diarmind and F&B Bove work for?
2. What is perfection for chef Diarmind?
3. What kind of cuisine does chef Diarmind specialise in?
4. What are the secrets of chef Diarmind’s success?
5. What nationality is F&B Bove?
6. What brought him to Canada?
7. Is Renzo’s Ristorante located on the hotel premises or off the premises?
8. What does Renzo’s catchword ‘Dine without borders!’ mean?
21
Module 1
Catering Land
READING 9. Are these statements TRUE or FALSE?

T F
1. Chef Diarmind prepares only simple dishes.
2. Chef Diarmind writes culinary books.
3. Chef Diarmind loves to explore international cuisine.
4. Renzo’s Ristorante is set on the hotel premises.
5. The Four points Hotel is located in Canada.
6. F&B Bove studied in France.
SPEAKING 10. Imagine chef Diarmind and F&B manager Bove have come to visit your Hospitality &
Catering school and you are in charge of their interview. Fill in with the guests’ answers.
You: Good morning Mr Diarmind, Good morning Mr Bove. My name is ................................................ and I’m glad
to welcome you to our Hospitality and Catering school. May I ask you a few questions?
Guests: Of course, please do.
You: Let’s start with you Mr Diarmind. Will you tell us what your goal is as a chef?
Mr Diarmind: ...............................................................................................................................................................................................................
You: Thank you Mr Diarmind. And now Mr Bove, where did you apprentice?
Mr Bove: ...........................................................................................................................................................................................................................
You: By the way Mr Diarmind, what is the secret of your great knowledge in international cuisine?
Mr Diarmind: ...............................................................................................................................................................................................................
You: Brilliant Mr Diarmind!
You: Mr Bove, we wonder why you moved to Canada. What attracted you?
Mr Bove: ...........................................................................................................................................................................................................................
You: What kind of functions are you responsible for?
Mr Bove: ...........................................................................................................................................................................................................................
You: Why are you happy to work for the Four points Hotel?
Mr Bove: ...........................................................................................................................................................................................................................
VOCABULARY 11. Play the “WHAT DOES ... MEAN?“ Match of numbers and letters.
1. Apprentice A. The oldness of wines 1
2. Cellar B. A boundary; a frontier of a state 2
3. Vintage C. To work for an expert to learn a trade 3
4. Border D. Storage space where wines are stored 4
SPEAKING 12. Write a dialogue following these guidelines.

Waiter: greets the guests and aks about the order.
Guest: orders two eggs served with sausage, french fries and toasts.
Waiter: says there are no sausages left and suggests bacon instead.
Guest: answers he doesn’t like bacon and orders steak and eggs.
22
Unit 1
http://www.fourpointscanmore.com/about.html
Breakfast Menu
The Pancakes
our specialities all served with real Canadian Maple Syrup
Buttermilk Pancakes 3 large pancakes served with butter $ 5.95
Raspberry Pancakes 3 pancakes filled with raspberry & served with butter $ 6.50
Blueberry Pancakes 3 large pancakes filled with Blueberries & served with butter $ 6.50
The Eggs
Eggs any style 2 eggs served with Bacon or sausage, French fries & toast $ 5.95
Eggs Blackstone 2 poached eggs with grilled tomatoes & Bacon on toasted bread
topped with Hollandaise sauce served with French fries $ 8.25
Eggs Benedictine 2 poached eggs with Canadian Bacon toasted bread topped with
Hollandaise sauce served with French fries $ 8. 50
Steak & Eggs grilled Sirloin steak served with 2 eggs any style French fries & toast $ 13.25
The Omelettes
Create your own! 3 eggs with choice of: Ham, Mushrooms, Green Onions, fresh Basil,
Cheddar or Mozzarella Cheese served with French fries & toast $ 7.95
Spinach & Bacon Omelette 3 eggs filled with spinach, bacon, Swiss cheese $ 7.95
served with French fries& toast.
Renzo’s Ristorante is proud to

inform that all food ingredients
are free of trans-fatty acids Heart Smart
Trans fats acids = acidi grassi

idrogenati increase the risk of
READING 13. Read Renzo’s Breakfast menu, then choose the coronary heart disease because
correct option. they raise levels of “bad” LDL
1. A typical Canadian breakfast consists of: cholesterol and lower levels of
A. rolls and biscuits B. pancakes and eggs C. fruit and vegetables “good” HDL cholesterol.
Health authorities recommend
2. Renzo’s restaurant offers:
to reduce intake of trans fat.
A. low fat food B. trans fat free food C. fatty food Trans fats give foods a
3. Pancakes are: desirable taste and
A. fried B. baked C. browned texture.Many restaurants and
4. Pancakes take: fast-food outlets use trans fats
A. a long prep time B. a medium prep time C. a short prep time to deep-fry foods because oils
5. Pancakes can be topped with: with trans fats can be used
A. butter and syrup B. butter and raspberries C. butter and jam many times in commercial
6. To make the pancakes you need a: fryers.
A. whisk & griddle B. whisk & pan C. whisk wooden spoon
23
Module 1
Catering Land
WRITING 14. Reorder the preparation steps then translate this recipe into Italian.
BASIC PANCAKES
Serves: 4 • Preparation time: 15 mins • Cooking time: 10 mins
Ingredients:
• 2 cups flour, stirred or sifted • 2 1/2 tsp baking powder • 3 tbsp sugar • 1/2 tsp salt • 2 large eggs
• 1 1/2 to 1 3/4 cups milk • 2 tbsp melted butter
Method
1. Blend in melted butter. If the batter is too thick to pour, add a little more milk. 6
2. Serve these pancakes with butter and syrup.
3. Turn and brown the other side
4. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom;
5. In a separate bowl, whisk together the eggs and 1 and 1/2 cups of milk; add to flour
mixture, stirring only until smooth
6. Sift together flour, baking powder, sugar, and salt.
7. Cook on a hot, greased griddle, using about 1/ 2 cup of batter for each pancake.
TRACK 8 15. Listen to the diualogue and fill in the blanks with the given words.
Waiter: Good morning, are you ....................... to order?

Guest 1: I would ....................... blueberry pancakes.
Waiter: Very ....................... sir, and what ....................... you madam?
Guest 2: Well, I would like an omelette with mozzarella ....................... and ham, served with French fries and
toast.
Waiter: I’m sorry madam, we haven’t got any mozzarella ....................... What about ....................... cheese?
Guest2 : I’ll have it with ....................... and ham then.
mushrooms • well • left • ready • cheese • like • about • Cheddar
WRITING 16. Translate these sentences into English.
1. Cosa vorresti per colazione? Vorrei delle crepes ripiene di mirtilli e servite con burro fuso.
2. Che ne pensi di una frittata con spinaci e mozzarella?
3. Prendiamo una bistecca alla griglia e patatine fritte!
4. Devo ordinare un piatto di uova affogate per te? Si grazie, con pane tostato.
5. Di cosa hai bisogno per fare le crepes? Ho bisogno di farina, uova, lietivo, sale, zucchero.
6. Come cucini le crepes? Le cucino sulla piastra.
24
Unit 1
GRAMMAR BRUSH UP La Grande Famiglia dei verbi NON AUSILIARI

Ci sono 2 famiglie di verbi: Tutti i verbi, eccetto ESSERE, AVERE, POTERE,
• la piccola dei verbi Ausiliari DOVERE, VOLERE, NON SONO AUSILIARI perciò hanno
• la grande dei verbi Non Ausiliari bisogno di un aiuto per fare la forma negativa ed
interrogativa. L’aiuto di cui hanno bisogno è il DO.
Per il Presente negativo metti Don’t o Doesn’t dopo il
PRACTICE 17. Turn these sentences into Soggetto.
the negative and SOGGETTO + DO/DOES + NOT + VERBO BASE
interrogative form. They don’t provide catering services
1. That waiter cleans the floor with a She doesn’t work here.
broom. Per il Passato negativo metti Didn’t dopo il Soggetto.
2. We listen to music after work. We didn’t order this dish.
3. The waitress served me a very tasty dish. Per il Presente interrogativo metti Do o Does
4. My chef apprenticed as a commis chef davanti al Soggetto
in Paris.
DO/DOES + SOGGETTO + VERBO BASE
5. Mr Wilson became a wine waiter when
he was 26 years old.
Do you serve alcoholics here? Does he pay cash?
6. John cooks delicious first courses. Per il Passato interrogativo Did davanti al Soggetto.
Did you fill in the registration form?
18. Put the verbs in the 19. Make questions using the suggested question words.
correct form. Ex. That lady comes from Spain. (Where) = Where does that lady come
Ex. Water boils (boil) at 100 from?
degrees Celsius. / George 1. I speak English and Spanish.(What languages)
doesn't go (not/go) to the
2. She goes to school. (Where)
movies very often. / How many
3. Susan likes dancing on Sundays. (When)
languages do you speak
(you/speak)? 4. I drink orange juice. (What)
5. I eat vegetables in the morning. (When)
1. Why ........................... 6. We have breakfast at 7 o'clock. (What time)
(she/leave) so early? She 7. My friend works hard. (How)
had to work. 8. They play in the garden. (Where)
2. What time .........................
(the restaurant/close)?
3. How many hours
............................. (you/work) a
20. Put the verb in the correct tense. Then turn these
sentences into the negative and interrogative form.
day? Ex. My friend ....................... (call) me every nigh. My friend calls me every
4. What ......................... (John night. - My friend doesn’t call me every night.
/do)? He is a head waiter. Does your friend call you every night?
5. Where ......................
(John/come) from? 1. I usually ....................... (go) to school by bus.
He comes from Paris. 2. Yesterday morning I ....................... (get) up at 6.30.
6. Where ...................... (you 3. Carol often ....................... (study) with her father.
/work)? I worked at the 4. Mary ....................... (collect) comics.
Royal hotel 5. My mother ....................... (go) shopping everyday.
6. She ....................... (help) Tom with the homework last week.
25
Module 1
Catering Land
PRACTICE 21. Complete the questions.

1. I met Peter. Who ..................................................................? 6. Tom went home late. When .........................................?
2. Jack arrived at ten. What time ....................................? 7. We had meat for dinner. What ............. for dinner?
3. I saw Sam yesterday. Who ..............................................? 8. It cost a lot of money. How much ............................?
4. They wanted a lift. What ................................................? 9. She bought a T - shirt. What .......................................?
5. The meeting ended at 8pm. What time ..............? 10. We ate fish & chips. What ............................................?
22. Complete these sentences. Use the verbs below in the correct tense.
clean • die • enjoy • end • happen • live • open • play • rain • repair • want • watch
1. Yesterday evening I ....................... TV. 8. We ....................... our holiday last week.
2. I ....................... my teeth four times last week. 9. Today the weather is nice, but yesterday it
3. Bruce ....................... his mountain bike yesterday. .......................
4. The concert ....................... at 10 o’clock last night. 10. It was hot, so I ....................... the window.
5. The accident ....................... last Sunday 11. The weather was good yesterday, so we
6. When I was a child I ....................... to be a doctor. ....................... tennis.
7. Mozart ....................... from 1756 to 1791. 12. William Shakespeare ....................... in 1616.
23. Match the numbers with the letters.

1. ............. Where were you last week? a. I went swimming.
2. ............. Where did you go? b. I met my uncle and aunt.
3. ............. What was the weather like there? c. Yes he was.
4. ............. What did you do there? d. We left at half past five.
5. ............. Was Dave there? e. Yes I did. I sang and we had a barbeque.
6. ............. Did you do anything interesting ? f. I was on vacation.
7. ............. Who did you eat with yesterday? g. I wore a hat.
8. ............. Who did you meet at the ranch? h. I ate with Tom.
9. ............. What did you wear yesterday? i. I went to my aunt's ranch.
10. ............. What time did you leave? j. It was hot, windy and very dusty.
ono
v erb i d i fr e quenza ci dic ne.
Gli av s i ri pete un’azio
e q u e n z a
con quale fr NERALLY,
n o : USUALLY, GE
I più com u ni so RARELY,
S , SO M E T IM ES, SELDOM,
AY
OFTEN, ALW UENTLY.
NEVER, FREQ è sempre dava
nti
in g le se
nella frase y go to work
by car.
Il loro posto Ex . I u su a ll
ncipale:
al verbo pri
ra gli
a B an d a d e i 5 verbi allo
dell verbo:
Se il verbo è q u e n z a seguono il
i fr e
avverbi d always late.
Ex. You are
26
Unit 1
PRACTICE 24. Write the suggested frequency adverb 25. Reorder these Jumbled sentences.
in the correct position.
1. order • guests • beef • Those •
Ex. I play tennis on Sundays. (often) = I often play tennis on
always • roast
Sundays.
2. occasionally • evening • the • We •
1. I brush my teeth before I go to bed. (always) in • out • dine
2. We have toast for breakfast. (usually) 3. in • When • never • we • to •
3. My father watch the news before dinner. (frequently) went • cinema • were • the • we
4. My children are hungry. (often) • England
5. She sees him down at the shops. (sometimes) 4. have • children • hardly • My •
6. Tom is very friendly. (usually) bacon • at • eggs • breakfast • ever
7. Mr Jones smoke cigars. (rarely) • and
8. We go to the theatre. (seldom) 5. Mr • always • suggest • Bove • can
9. John travels abroad. (hardly ever) • the • wine • for • dish • right •
10. They work at the weekend. (never) each
There are several variations of Pancakes worldwide. In

GERMAN PANCAKES RECIPE
France they are called Crepes. Ingredients:
In Italy they are called Frittelle and can be stuffed with • 1 Cup Milk • 1 Cup Flour • 1 Egg •
different fillings. dash salt
Method:
Here is the recipe of German pancakes, “Eierkuchen” in 1. Mix the ingredients well (no lumps)
German. 2. Put a little oil in frying pan
3. Pour batter in and swirl to make
a very thin pancake
4. Cook till golden crispy
5. Turn over and finish cooking
6. Spread with jelly or cinnamon
A BIT MORE sugar and roll up.
ABOUT …
THE PANCAKE DAY RACE
In Canada, the United Kingdom, Ireland, New Zealand, and Australia, pancakes are
traditionally eaten on Shrove Tuesday, which is also known as "Pancake Day" and, particularly
in Ireland, as "Pancake Tuesday".
Historically, pancakes were made on Shrove Tuesday
before Lent Fast= Digiuno di Quaresima.
Charity and school events are organized on Pancake
Day: in a "pancake race" all runners must toss their
pancakes as they run and catch them in the frying pan.
This event originated in Olney, England, in 1444 when
a housewife was still busy frying pancakes when she
heard the church bells. She ran out of her house still
holding the frying pan complete with pancake.
Pancake Day is widely celebrated in Australia.
(Shrove Tuesday: Mardi Gras in France, Fat Tuesday in the United States)
WRITING 26. Write your own Pancake recipe.
27
Module 1
Catering Land
GRAMMAR BRUSH UP Il Continuous Present Tense o Pres. Progressivo si usa per:

• Azioni in corso di svolgimento nel momento in cui si parla
Come in Italiano, anche in Inglese Ex. I am reading this page now.
quando si parla di azioni che • In senso più generale:
si stanno svolgendo, si usa il Ex. I am learning English this year
verbo Stare • Azioni future programmate:
Ex. Next month I am spending my holidays in Australia.
(To Be) seguito dal
(I have already booked my flight).
gerundio Ex. Our neighbours are coming to dinner tomorrow.
(verbo base +ing) (They have accepted our invitation).
Negative
Affirmative Interrogative
Long form Short form
I am cooking Am I cooking? I am not cooking I’m not cooking
You are cooking Are you cooking? You are not cooking You aren’t cooking
He/she/it is cooking Is He/she/it cooking? He/she/it is not cooking He/she/it isn’t cooking
We are cooking Are We cooking? We are not cooking We aren’t cooking
You are cooking Are you cooking? You are not cooking You aren’t cooking
They are cooking Are They cooking? They are not cooking They aren’t cooking
28. Complete the phone

PRACTICE 27. Complete the sentences with the correct form conversation with the correct
of the verb in brackets. form of the verb in brackets.
1. Every day Julie ........................................ (take) the bus to go to work. Blair: Hi Sean! What (do) ......................
2. At the moment you ........................................ (do) an English exercise. you ......................? (work) ...................... you
3. Tom and Julie ........................................ (learn) English this year. ......................?
4. The restaurant ........................................ (open) at 12.00 everyday. Sean: No, I’m off today. (play) I
5. Those English guests ........................................ (come) to dinner ....................... a computer game. What
about you?
next Sunday.
Blair: (listen) I ....................... . .......................
6. Tom ........................................ (change) twice a day.
to my favourite rock band.
7. The commis usually ........................................ (clean) the kitchen Sean: Remember, (go) we ....................... .
before finishing his shift. ....................... to their concert next
8. At the moment she ........................................ (write) a letter to a client. Thursday. We’ve got the tickets.
9. That chef ........................................ (speak) three languages: English, Blair: I know. Fortunately I (not work)
French and Spanish. ....................... on Thursday.
10. Today is Sunday. The brigade ........................................ (work) hard Sean: Great! I (dream) ....................... this
for a banquet. concert. Well Blair, see you tomorrow,
bye.
29. Read the email Sean is writing to his friend Blair and put the verbs in the brackets in the
correct form.
Dear Blair, Next week, my friends and I ................... (go) camping in the woods. I ................... (organize) the food,
because I ................... (like) cooking. Dave .................. (have) a big car with a trailer, so he ................... (plan) the
transportation. Sam ................... (bring) the tent - he ................... (go) camping every year, so he ................... (have) a
great tent and lots of other equipment. My mother ................... (think) we're crazy. She ................... (like) holidays
in comfortable hotels, so she ................... (take) a trip to Paris instead.
28
Unit 1
In Inglese ci sono verbi di MOTO e verbi di STATO

• I VERBI DI MOTO descrivono AZIONI: Example: Water BOILS at 100°C. The water IS BOILING now. Jessie
PLAYS tennis everyday/ Jessie IS PLAYING.
• I VERBI DI STATO descrivono stati o condizioni che non cambiano.I verbi di stato NON SI USANO NELLA
FORMA PROGRESSIVA, ma con il PRESENT SIMPLE. Example: She HATES chocolate. / I BELIEVE in Peace
I VERBI DI STATO sono:
• verbi di VOLONTÀ o DESIDERIO: WANT, WISH, DESIRE
• verbi di COGNIZIONE: KNOW, UNDERSTAND, THINK
• verbi di SENTIMENTO: LOVE, HATE, LIKE
• verbi di PERCEZIONE riferiti ai cinque sensi: SEE, HEAR, LOOK AT, LISTEN, SMELL (odore), TASTE
(gusto), FEEL (tatto).
Comunque alcuni VERBI DI STATO possono anche riferirsi a un’attività. In questo caso si possono
usare con il presente progressivo. Example; I'M THINKING about you now: attività
PRACTICE 30. Choose the correct verb forms.

1. My brother A. is preferring B. prefers tea for breakfast.
2. He A. is living B. lives in a flat close to the restaurant.
3. I A. agree B. am agreeing with you.
4. Hey John! A. Are you thinking B. Do you think about Peggy?
5. I have to go now. A. It gets B. It’s getting dark.
31. Correct the wrong sentences.

• 1. I am liking this film. • 2. Do you know her? • 3. She is hating that song. • 4. She is wanting a new dress.
• 5. This dish is tasting great. • 6. Penny is seeming tired. • 7. They are talking • 8. We are hating rude
people. • 9. We have a second-hand car. • 10.They are loving their baby
The young hoteliers summit (YHS)

The Ecole Hôtelière de Lausanne and the Career Club are awaiting the
arrival of 8 leading international hotels schools on the 28th and 29th of
January2010.
The Young Hotelier Summit (YHS) is a project initiated by the Career
Club, a student-run organization at the Ecole Hôtelière de Lausanne
(EHL). The event will be held on January 28th & 29th 2010 with the aim
of broadening the communication between international hotel schools.
This will
b e a c o m p e t i t i o n a m o n g te a m s of
WRITING 32. Translate these questions into English. members from different schools to give
s o l u t i o n s aga i n s t t h e g l o b a l t re n d of
1. Quando avrà luogo il summit dei giovani hoteliers? decreased demand for luxury hotels. 40 of
2. Dove avrà luogo? the brightest minds in the hospitality industry
3. Cos’è il summit dei giovani hoteliers? from across the globe will work for two days
4. Quante scuole alberghiere parteciperanno al summit? divided into three phases: idea creation, idea
5. Perchè competeranno le scuole? development and idea presentation.
6. Chi è lo sponsor dell’evento? The event is sponsored by Taj Hotels & Resorts.
29

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Module 1 Catering Land ....................7 In- Flight Catering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

UNIT 2: The Catering Industry . . . . . . . . . . . . . . . . 30 UNIT 1: Food Contamination . . . . . . . . . . . . . . . . . . 104

The Hospitality World

The Catering Industry

People Working in Catering

‘Shoot for the moon, even if you miss,

Visit Scarborough & the Yorkshire Coast

READING 1. Read the text then choose the right option.

READING 2. Are these TRUE or FALSE? Correct the false ones. T F

VOCABULARY 5. List all the 6. Translate these words into Italian.

The Crown Spa Hotel HOTEL OF THE YEAR

GRAMMAR BRUSH UP Ecco la Piccola Famiglia dei verbi ausiliari

(skyline= il profilo della città che si staglia all'orizzonte).

Eating Out & Fine Dining in Scarborough TRACK 3

READING 30. Read the text then answer these questions.

31. Choose the right option.

Crown Spa Hotel

READING 1. Step-by-step questions.

3. Match these sentences.

MEET OUR CHEF

8. Answer these questions about this passage.

READING 9. Are these statements TRUE or FALSE?

SPEAKING 12. Write a dialogue following these guidelines.

Renzo’s Ristorante is proud to

Trans fats acids = acidi grassi

Serves: 4 • Preparation time: 15 mins • Cooking time: 10 mins

Waiter: Good morning, are you ....................... to order?

mushrooms • well • left • ready • cheese • like • about • Cheddar

WRITING 16. Translate these sentences into English.

GRAMMAR BRUSH UP La Grande Famiglia dei verbi NON AUSILIARI

PRACTICE 21. Complete the questions.

23. Match the numbers with the letters.

There are several variations of Pancakes worldwide. In

WRITING 26. Write your own Pancake recipe.

GRAMMAR BRUSH UP Il Continuous Present Tense o Pres. Progressivo si usa per:

28. Complete the phone

In Inglese ci sono verbi di MOTO e verbi di STATO

PRACTICE 30. Choose the correct verb forms.

31. Correct the wrong sentences.

The young hoteliers summit (YHS)

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