Flash on English for Cooking, Catering and Reception – 2nd edition

Intermediate to Upper Intermediate – Common European Framework: B1-B2

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.

Topics covered:

• 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