Proporcionar conocimientos para lograr una comunicación en inglés con gramática, vocabulario y expresiones esenciales en el sector de la hostelería, para las situaciones más habituales, tales como saludos, toma de pedidos, la acomodación y servicio integral al cliente. Incluirá formación sobre horarios, menús, dietas, alergias, etc.
UNIT 1. THE USE OF ENGLISH LANGUAGE IN CUSTOMER SERVICE
1.1. Introduction
1.2. Basic knowledge about Morphological Syntax
1.3. Personal Pronouns
1.4. Prepositions
1.5. Verb Tenses. Present. Past. When&While. Future
1.6. Summary
1.7. Audio Glossary
UNIT 2. COMPLEX STRUCTURES TO SPEAK FLUENTLY WITH CUSTOMERS
2.1. Introduction
2.2. Modal Verbs
2.3. Conditional Sentences. Types of Conditional Sentences
2.4. Indirect Speech. Reporting Verbs. Pronouns and Adjectives Changes. Expressions of Time and Place Change. Verb Tenses Changes. Statements: Affirmative and Negative Sentences. Questions. Commands, Requests and Suggestions. Other Changes
2.5. Compound Words
2.6. Summary
2.7. Audio Glossary
UNIT 3. THE USE OF ENGHISH IN CUSTOMER RECEPTION AND SERVICE
3.1. Introduction
3.2. Rules, habits and presentations
3.3. Greetings /Special Greetings
3.4. Expressions to Be Used with Customers. Welcoming Guests. Offering Help. Making Customers to Wait. If You Do not Understand a Client
3.5. Taking Orders. Specifications and Drinks
3.6. Expressions to Be Used while Serving. Offering Desserts and Coffee
3.7. Summary
3.8. Audio Glossary
UNIT 4. CUSTOMER SERVICE VIA PHONE AND EMAIL
4.1. Introduction
4.2. How to Answer the Phone
4.3. To Give Information.How to Act at the Beginning of Phone Call
4.4. How to Say No Politely
4.5. Common Vocabulary
4.6. To Take and Deliver Messages. Ways for Checking/ Clarifying/ Dealing with Communication Problems when Taking and Leaving Messages on the Phone
4.7. E-mails. To Answer an E-mail. Sample Restaurant Complaint Letter Response
4.8. Summary
4.9. Audio Glossary
UNIT 5. TO TAKE ORDERS, GIVE SUGGTIONS AND INFORMATION
5.1. Introduction
5.2. Questions and Answers. Types of Questions
5.3. Spoken and Written Expressions. Important Vocabulary
5.4. How to Help Customers
5.5. Summary
5.6. Audio Glossary
UNIT 6. HANDLIND CLAIMS AND COMPLAINTS IN ENGLISH
6.1. Introduction
6.2. How to Deal with a Complaint. Immediately. Right Away. Straight Away
6.3. To Ask more Information to Give a Solution
6.4. How to Give Different Solutions: Transfer Information, Say No, Offer another Service
6.5. Apologising for the Mistake and Offering and ooering Alternative
6.6. How to Sell a Product or a Service. Adjectives to Describe Food
6.7. Sentences to End the Conversation
6.8. Summary
6.9. Audio Glossary
UNIT 7. ACRONYMS, BUSINESS EXPRESSIONS AND PHRASAL VERBS
7.1. Introduction
7.2. Acronyms and Business Expressions
7.3. Expressing Prices
7.4. Phrasal Verbs
7.5. Vocabulary. Bread and Cereals. Meat and Poultry. Fish and Seafood. Vegetables.Fruits. Dairy Foods. Desserts. Drinks
7.6. Summary
7. 7. Audio Glossary
UNIT 8. CUSTOMER SERVICE AND MENU PRODUCTION: ALLERGIES AND REQUIRED INFORMATION
8.1. Introduction
8.2. Menu Format
8.3. The Set Menu
8.4. Types of Services and Cutlery. The Table Setting. Tableware Vocabulary
8.5. Food Allergies. What is the Difference between Food Allergy and Food I
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Para obtener el diploma:
CRITERIOS DE SELECCIÓN ALUMNADO
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OBLIGACIONES DEL ALUMNADO PARA UN CURSO DE TELEFORMACIÓN SIN TUTORÍA
Para obtener el diploma:
CRITERIOS DE SELECCIÓN ALUMNADO
Para la selección de solicitudes se realizará por riguroso orden de inscripción con el siguiente reparto:
(Finalizado plazo de solicitud)