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