Flash on English for Cooking, Catering and Reception - 2nd edition
Intermediate to Upper Intermediate - Common European Framework: B1-B2
C. E. Morris
Language skills development in situations taken from various areas of the catering and hospitality world: from front-of-house contact with customers to nutrition, cooking and service. Organised in short units, it deals with a range of customer-facing situations to help students build confidence and fluency.
• The restaurant staff
• Clothes and personal hygiene
• The kitchen area
• Food and cooking methods
• Preparing a menu
• Serving techniques
• International cooking
• At the bar
• At reception
• Problems and complaints
Extra Digital Resources - Student
Extra Digital Resources - Teacher
ESP Series - Cooking, Catering & Reception (Coursebook – 64 pp. Full colour)
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