Spanish for Hospitality and Foodservice

Spanish for Hospitality and Foodservice

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Description

For introductory food and beverage, and hospitality courses. This practical volume provides students with the tools to become more confident, effective and service-oriented employees in the food service industry. The training program is designed to empower readers with the communication and cross-cultural leadership skills necessary to be successful working in an organization with a diverse staff. Industry specific vocabulary, key cultural differences, and team building tips help students learn to provide their guests with excellent service.show more

Product details

  • Paperback | 368 pages
  • 208.28 x 271.78 x 20.32mm | 725.74g
  • Pearson Education (US)
  • Prentice Hall
  • Upper Saddle River, United States
  • English
  • Bilingual edition
  • Bilingual
  • 0130482617
  • 9780130482617

Back cover copy

Spanish for Hospitality and Foodservice will help the user become a more confident, effective, and service-oriented employee. The information in this text will empower the user with the communication and cross-cultural leadership skills necessary to be successful working with Spanish speaking co-workers. Features of this basic, practical text include: English and Spanish cultural explanations Industry-specific vocabulary and pictures Short, basic review exercises Crossword puzzles Common dialogues Role play/Oral exercises English-Spanish/Spanish-English dictionaries A pronunciation guide on compact disk is available.show more

About Jennifer Thomas

Jennifer Thomas first noticed the need for managers to learn Spanish when she was speaking Spanish with a Latino employee at a golf club near Chicago. The employee lamented, "Rapido!" That's the only Spanish word my boss knows! That's all he ever says!" They discussed how not knowing one another's language caused them to lose ten to fifteen minutes an hour in productivity trying to explain a task using just body language. The lack of communication had caused misunderstandings, mistakes, rework and poor service. Shortly there after, Ms. Thomas developed and wrote Spanish for Hospitality & Foodservice, English for Hospitality & Foodservice as well as Spanish for the Green Industry and English for the Green Industry. She is a regular presenter at educational conferences, businesses, and university extension offices. Her unique training methods and customized courses stem from her extensive educational background and experiences living and working in Mexico, Spain, and South America, as well as teaching high school Spanish for many years. Ms. Thomas holds a Master's degree in International Management from the American Graduate School for International Management. As a former tennis teaching professional and junior golf instructor, Ms. Thomas has much experience training, coaching, and motivating in all walks of life. She lives in Evanston, Illinois and spends her summers in Green Lake, Wisconsin.show more

Table of contents

1. The Front Office. 2. Employees and Guests. 3. The Calendar, Numbers and Time. 4. The Family and Work Personnel. 5. Rapport Building Phases. 6. The Housekeeping Department. 7. The Laundry Department. 8. The Restaurant. 9. The Kitchen. 10. Entrees. 11. Fruits and Vegetables. 12. The Bar, Beverages and Service Station. 13. The Table, Condiments, and Additional Food Items. 14. The Catering/Banquet Department. 15. The Engineering Department.show more

Rating details

5 ratings
3.2 out of 5 stars
5 20% (1)
4 20% (1)
3 20% (1)
2 40% (2)
1 0% (0)
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