Unit 9: Fine Dining

Students will learn the following key terms and phrases:

• Amuse bouche
• Buffet
• Chit
• Comp
• Complimentary
• Covers
• Crumb down
• Cutlery
• Dietary requests
• F&B
• Floater
• Intrusive
• Lay the table
• Napkin
• Pace
• Pair
• Pass
• Sommelier
• Walk somebody through
• Walk-in

Students will be able to correctly answer true/false questions after reading and listening to topical short articles and dialogs featuring topical vocabulary.

Nowadays, the hotel’s restaurant is one of the most important features for guests, and has to keep the highest standards at all times. These standards are not only reflected in the food but also in the service, which should be attentive but not too intrusive. A guest's first impression of the restaurant counts for a lot and as such preparation for the evening service begins several hours before the… Continue

Students will be able to select the best match between unit terms and their definitions.

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Students will be able to listen to short audio clips in English and then spell them correctly.

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Students will be able to identify and spell a vocabulary term correctly given only the definition.

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Students will be able to speak and record 5 example sentences from the unit vocabulary and then submit them for grading by the classroom teacher. If no teacher is available or desired, then the students will be shown good examples of other students' work.

Students will write a short essay to be graded by the teacher. If no teacher is available or desired, then the student is shown previous examples of other writings by students.