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CLILSTORE Unit 2: Restaurant Business Sector

CLILSTORE UNIT 2: Restaurant Business Sector

 

Introduction

This unit is included in the subject “Gastronomic Offer”, in the first year of Cooking and Gastronomy vocational training degree.

The purpose of this unit is to give to the students a general view of restaurant business sector in Spain. To reach this purpose we will begin with the different types of restaurants and the different kind of businesses.

Furthermore, we will see the different organization structures in restaurant sector and the most important professionals who work to organize restaurants.

 

Aims

The aims of the unit are:

 

Learning outcomes and key competences

The skills and competencies that students are expected to acquire are to be able to:

 

The key competences are: learning to learn, ICT, communication skills, work in group.

 

Contents

LESSON 1

Activity 1 -. Watch the following video (twice):

Activity 2 -. Fill-in-the-blanks:

Link to Hot Potatoe activity -> Fill-in-the-blank activity - Unit 2

 

I think when people think about restaurants, they think most about service as a word, but what they really mean, most of the time, is hospitality. Service is the technical delivery of a product to the end user. It's the right food at the right time at the right temperature being given to the right person, for example. Hospitality is how that transaction feels. You know, and I know that something can be done perfectly from a technical point of view and not feel very good. Hospitality is providing for someone else in such a way that they know that you are on their side. I can tell you that the combination of technically perfect service with warm, caring, intelligent, smiling, friendly hospitality is a winning combination, and you have to do both in the restaurant business.

 

 

LESSON 2

 

Activity 1 -. Crossword: Crossword - Unit 2

 

Clilstore Fill-in-the-blanlCrossword

Short url:   https://clilstore.eu/cs/5662