Download or read book English for Restaurant Workers written by Renee Talalla and published by . This book was released on 2008 with total page 95 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Main Course written by Renee Talalla and published by Falcon Prsdn Bhd. This book was released on 2000-01-01 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt: Imprint. Designed for trainee waiters whose first language is not English and for trainers in the restaurant and catering industry. The book covers both the language and the basis skills needed for this work. The course has been developed using a picture-based format which incorporates the English vocabulary.
Download or read book Professional Spoken English for Hotel and Restaurant Workers written by Hotelier Tanji and published by Createspace Independent Publishing Platform. This book was released on 2014-08-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: ATTENTION: You can Download Ebook (PDF) and PowerPoint Version of this book from the author website. Please Google Hotelier Tanji Hospitality-School to visit the web site and get Hotel & Restaurant Management Training Videos, Guides, PowerPoints and Hundreds of Free Training Tutorials. Who should Buy this Book: Anyone whose native language is not English. Any Nonnative English speaking hotel & restaurant workers. Non native English speaking hospitality students. Features of this Amazing Guide: Most practical Spoken English guide written for Hospitality Workers & Students. Perfect for non native English speaking hoteliers and restaurant workers. Highly recommended for non native English speaking hospitality students. Covers most of the situations someone needs to use English in his job with hotel, restaurants, kitchen, front office, travel agency, tour operator's office, etc. Full of dialogues, vocabularies and many more. Will help to improve all communications for the users. Professional Spoken English for Hotel & Restaurant Workers, 1st edition is a self-study practical Spoken English training guide for all nonnative English speaking hotel, restaurant, casino workers and hospitality student who want to accomplish a fast track, lavish career in hospitality industry. Hospitality-school, world's most popular free hotel & restaurant management training blog publishes this book with an aim that after going through this book, a reader will be able to use the language for communication in different day to day life situation in any part of hospitality sector - both orally and written. The book on "Professional Spoken English for Hotel & Restaurant Workers", 1st edition consists of the subjects that will enable the readers to learn English for the practical usage and at the same time, they will get exposure to the real life experience in different fields related to their current & future job. The language used is very smooth, easy and effortless that anyone using the book will definitely be benefited by using this. The book covers most of the situations someone needs to use English in his job with hotel, restaurants, kitchen, front office, travel agency, tour operator's office, etc. The book will help to improve all communications for the users. Bonus Training Materials: Read 220+ Free Hotel & Restaurant Management Training Tutorials from the author website.
Download or read book Behind the Kitchen Door written by Saru Jayaraman and published by Cornell University Press. This book was released on 2013-02-12 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.
Download or read book Introducing Needs Analysis and English for Specific Purposes written by James Dean Brown and published by Routledge. This book was released on 2016-01-08 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introducing Needs Analysis and English for Specific Purposes is a clear and accessible guide to the theoretical background and practical tools needed for this early stage of curriculum development in ESP. Beginning with definitions of needs analysis and ESP, this book takes a jargon-free approach which leads the reader step-by-step through the process of performing a needs analysis in ESP, including: how to focus a needs analysis according to the course and student level; the selection and sequencing of a wide variety of data collection procedures; analysis and interpretation of needs analysis data in order to write reports and determine Student Learning Outcomes; personal reflection exercises and examples of real-world applications of needs analysis in ESP. Introducing Needs Analysis and English for Specific Purposes is essential reading for pre-service and in-service teachers, and students studying English for Specific Purposes, Applied Linguistics, TESOL and Education.
Download or read book Basic English for Restaurant Service written by Siska Amelia Maldin, M.Pd.; Frangky Silitonga, SP.d., M.SI. and published by CV BATAM PUBLISHER. This book was released on 2022-12-24 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bahan-bahan dalam buku ini diperoleh dari literatur dan buku referensi yang relevan dengan mata kuliah bahasa inggris dasar perhotelan.Termasuk kasus-kasus yang diperoleh dari hasil-hasil pengalaman tim penyusun sebagai koordinator maupun tim pengajar mata kuliah ini yang tersebar di 3 (tiga) program studi di Politeknik Pariwisata Batam.
Download or read book Front of the House Back of the House written by Eli Revelle Yano Wilson and published by NYU Press. This book was released on 2020-12-29 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Honorable Mention, Mirra Komarovsky Book Award, given by the Eastern Sociological Society 2021 Outstanding Academic Title, Choice Magazine How workers navigate race, gender, and class in the food service industry Two unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house—also known as the public areas of the restaurant—while Latino immigrants toil in the back of the house and out of customer view. In Front of the House, Back of the House, Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry. Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the twenty-first century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other in a world that reinforces their separateness. Front of the House, Back of the House takes us behind the scenes of the food service industry, providing a window into the unequal lives of white and Latino restaurant workers.
Download or read book We Know the Owner written by Carlee Antonia and published by . This book was released on 2020-05-12 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: We Know the Owner is a tribute to restaurant workers everywhere. The food industry is a chaotic one. It takes a special kind of psycho to chose the restaurant business as a source of income, and that is exactly why we could use some advice. We Know the Owner is dedicated to the late night workers, the bartenders, the lunch shift waitresses and everyone who holds a restaurant close to their heart. Our jobs may be manic, dirty and sometimes unruly, but we're in it for the long haul (and the cash). Whether you served your way through college to pay for beer or you have turned this into a full time gig, We Know the Owner will not only be relatable, but will provide you with advice and tactics on surviving the food industry. If you consider yourself a "restaurant person", this is for you. May you continue to rake in those tips and stay sane during your double shifts. Happy Reading.
Download or read book Forked written by Sarumathi Jayaraman and published by Oxford University Press. This book was released on 2016 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: An "examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? ... [This book] offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Amazon.com.
Download or read book Off the Menu written by Marissa Guggiana and published by Rizzoli Publications. This book was released on 2011-10-11 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marissa Guggiana spent months on the road, interviewing, travelling, photographing, and sharing staff (or family) meals at more than fifty of America’s top sustainable restaurants from coast to coast. For every lunch or dinner service, there is a staff meal. The best chefs in the best restaurants take their limitations—affordability, ingredients, and time—and create meals worthy of their compatriots. Ranging from small plates to multi course extravaganzas, the concept is simple: A well-fed staff is a happy one. Guggiana looked for chefs that sourced locally, thoughtfully, with a big eco-picture in mind and a well-fed staff at their heart. The result is simply unprecedented: a no-holds-barred trip behind the kitchen door, introducing you to every chef, sous-chef, line cook, server, bus boy, bartender, hostess, sommelier, dishwasher, and manager—all of whom you will come to adore. Off the Menu, an homage to cooking with love and leftovers, makes accessibility a delight. Lush, colorful, homegrown, and delicious, it is packed with lessons, tips, substitutes, anecdotes, and American wine and beer suggestions. At Vetri in Philadelphia, we get a family recipe from Chef Marc Vetri’s father and at Anne Quatrano’s Bacchanalia, we are whisked into the adjoining Star Provisions, described as a “culinary dream shop,” for bahn mi sandwiches. We go from gumbo to hot dogs, chicken and biscuits to duck and lettuce wraps, Tuscan kale salad to Chile Verde. It’s all here. The icing on the cake is the chef’s profile: Guggiana’s own Escoffier Questionnaire, is a playful epicurean take on the Proust questionnaire. Who better to recommend the best coffee shop or the perfect restaurant for a splurge, than the top chefs in the country? Find out where Paul Liebrandt of Corton goes for an after-work meal and the go-to-guilty-pleasure treat of Chef Michael White of Marea. The restaurants included vary from vegetarian to rustic, old-world Italian cuisine, from Asian-fusion to contemporary Mexican, from Scandinavian to Oyster bar. These are the meals that make a staff a family and family part of the staff. Inside Off the Menu you will find 100 recipes from more than 50 of the nation's top restaurants. Each entry includes profiles of the restaurants, Q&As with the chefs, behind-the-scenes trips to the kitchens, and dining out tips, restaurant tricks, and cooking techniques from the cream of the culinary crop. Pull back the curtain on the staff meal, and find new, exciting ways to feed your family from the best in the business. • More than 50 Profiles of America’s Top Restaurants. • "Escoffier Questionnaires": Interviews with America’s Best Chefs. • Behind-the-scenes at America's best restaurants, featuring tips and tricks from the nation's best chefs. • More than 150 delicious, affordable, family-style recipes refined for the home cook. • More than 150 photos. A selection of the Good Cook Book Club.
Download or read book Fast Food Nation written by Eric Schlosser and published by Houghton Mifflin Harcourt. This book was released on 2012 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exploration of the fast food industry in the United States, from its roots to its long-term consequences.
Download or read book Kitchens written by Gary Alan Fine and published by Univ of California Press. This book was released on 2008-12-02 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.
Download or read book Waiter Rant written by Steve Dublanica and published by Harper Collins. This book was released on 2009-10-13 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: According to The Waiter, eighty percent of customers are nice people just looking for something to eat. The remaining twenty percent, however, are socially maladjusted psychopaths. Waiter Rant offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's truly thrived.
Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Download or read book Teaching and Learning the English Language written by Richard Badger and published by Bloomsbury Publishing. This book was released on 2018-02-22 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: Teaching and Learning the English Language is a practical guide for anyone seeking to improve their teaching, whether through formal study or on their own. Richard Badger explores teaching English as a problem-solving activity in which teachers must address three fundamental questions: · what aspect of language do students need to learn; · how might they learn this particular aspect of language; · and how can teachers support their learning. Offering a solid, research-based approach along with sound practical advice, this book equips teachers with skills needed to analyse their own contexts and develop their practice. It covers: · Fundamentals of English language · Psychological and social learning processes · TESOL teaching methods and approaches · Lesson planning and classroom management · Language evaluation and assessment · Teaching pronunciation, spelling, grammar, vocabulary and discourse · Teaching listening, reading, writing and speaking · English teacher professional development Pedagogical features include chapter summaries, activities for students and key readings recommendations, and the book is also supported by online resources: video case studies, additional exercises and multiple choice quizzes. Including numerous international lesson examples and case studies, Teaching and Learning English Language is suitable for both trainee and practising teachers who speak English as a first, second or foreign language.
Download or read book English for Everyone English Vocabulary Builder written by DK and published by Penguin. This book was released on 2018-01-02 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: PLEASE NOTE - this is a replica of the print book and you will need paper and a pencil to complete the exercises. This absolutely essential language guide and workbook will expand your English vocabulary in no time. Spilling over with thousands of entries for useful words and phrases, this is the perfect study aid for any adult learning English as a foreign language. With 3,000 words across hundreds of pages, English Vocabulary Builder brings you everything you need to know and much, much more. From activities, family, holidays, science, and work to animals, feelings, health, sports, and weather, just about every subject in the English language is covered in eye-catching, illustrative detail. All the vocabulary is shown with both UK and US spellings, and every word can be heard with its own audio recording in the accompanying app available for download. Additional interactive exercises ensure language learning is an easy, entertaining, and educational experience. This book is part of DK's best-selling English for Everyone series, which is suitable for all levels of English language learners and provides the perfect reading companion for study, exams, work, or travel. With audio material available on the accompanying website and Android/iOS apps, there has never been a better time to learn English.
Download or read book Translingual Practices written by Sender Dovchin and published by Cambridge University Press. This book was released on 2024-05-09 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on range of global case studies, this book expands current work on translingual playfulness through an exploration of precariousness.
