FLASH ON ENGL FOR COOKING, CATERING & RECEP 2IZD

Name: FLASH ON ENGL FOR COOKING, CATERING & RECEP 2IZD
Brand: ELI S.R.L.
SKU: 680823
Price: 14.90 EUR
Availability: InStock

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Status dobavljivosti: 2-4 delovnih dni

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ISBN

9788853622129

Mladinska knjiga ID

680823

Leto izida

2016

Velikost (šxdxv)

3 × 296 × 210

Status dobavljivosti

2-4 delovnih dni

Jezik

ANG

Teža

210 g

Založnik

ELI S.R.L.

Opis

Flash on English for Cooking, Catering & Reception NEW EDITION – English in gastronomy and restaurant. An extended edition of the book from the Flash on English collection – ESP Series with mp3 audio recordings, enriched with additional chapters and appendix. Flash on English collection – ESP Series is a series of books devoted to developing the knowledge of English vocabulary and expressions related to industry and specialist topics. Level of language difficulty: A2 / B1 Target group: adolescents, adults Themes of the book: key issues in the field of catering, restaurateurs, including the principles of preparing dishes and organizing work in the kitchen, serving restaurant and hotel guests, working in the bar and solving the situation problems with clients. Structure: the book is divided into 4-page chapters, each of which consists of: – 3 or 4 sections presenting in a form of concise articles various aspects of the discussed issue, – a series of exercises verifying the understanding of the texts read, – a set of practical additional information about the specifics of the industry presented in the form of drawings, charts and photos, – a glossary presenting selected vocabulary along with phonetic transcription of individual words. Advantages: the book allows you to learn about specific industry vocabulary and provides practical knowledge about the sector of the economy in question. Application: due to its universal character and ease of use, the book can be an attractive diversion of any English language course at levels A2 to B1. It can be successfully used as a leading guide: on specialist and vocational language courses, in upper secondary schools as part of vocational education (so-called foreign language). List of topics from the book: – The restaurant staff – Cooking and cooking methods – Preparing a menu – Pastry – Safety and nutrition – Serving techniques – International cooking – At the bar – At reception – Problems and complaints – Appendix: Recipes