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Home English for Business English for the Restaurant Industry

English for the Restaurant Industry

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English for Specific Purposes

English for the Restaurant Industry

Topic Menu

  1. Small Talk Cliches - Survival Conversation Strategies
  2. Welcoming Customers to a Restarant
  3. Introducing Yourself & Colleagues
  4. Describing a Restaurant
  5. Describing a Kitchen
  6. Dealing with Enquiries
  7. Giving Directions
  8. Seating Arrangements
  9. Making Bookings
  10. Taking Reservations
  11. Telling Clock Times
  12. Making Arrangements
  13. Receiving Guests
  14. Tableware for Breakfast, Lunch & Dinner
  15. Making Requests
  16. Ordering Drinks
  17. Describing Drinks
  18. Tableware for Drinks
  19. Cocktail Recipes
  20. Making Cocktails
  21. Planning Menus
  22. Describing Dishes
  23. Ingredients
  24. Names of Herbs & Spices
  25. Cooking Verbs: Ways of Cooking Food
  26. Meat, Poultry, Fish & Seafood
  27. Steaks
  28. Fruit & Vegetables
  29. Presenting Menus
  30. Taking Orders
  31. Describing Starters & Main Courses
  32. Pronunciation: French Words
  33. Describing Desserts
  34. Recommending Dishes
  35. Names of Kitchen Utensils
  36. Crockery & Cutlery
  37. Making Complaints
  38. Dealing With Complaints
  39. Asking for the Bill
  40. Explaining the Bill
  41. Methods of Payment
  42. Saying How Much Something Costs
  43. Names of Currencies & Nationality Adjectives
  44. Saying Goodbye
  45. British vs American Terms

* These topics are generally meant for higher levels (are not really suitable for beginner & elementary students) and/or are taught as separate courses with a number of subtopics

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