Module 1

THE FOOD PEOPLE

UNIT
VOCABULARY GRAMMAR REVISION
1 • Hospitality & Catering
• F&B operations
• Present simple
• Phrasal verbs: To be made up of
• Travel Catering
THE SERVICE
INDUSTRIES LANGUAGE SKILLS
READING: Quick history through the hospitality industry
LISTENING: F&B service operations
• Hospitality Zafferano: an independent caterer in London
• Catering sectors SPEAKING: Discussing: The Hospitality industry & Catering • Eating out
• Food & Beverage • Suggesting F & B outlets
operations WRITING: Favourite means of transport
• Contract Catering WATCHING: FLIPPED CLASS & VIDEO: F&B Service Operations
• Travel Catering &
onboard services
• STOP & CHECK

UNIT VOCABULARY GRAMMAR REVISION

• Primary jobs • Present continuous
2 • Cool jobs
• Street food
•
•
Adverbs of Manner
Word formation: nouns
• Phrasal verbs: Keep up with, Spit out,
FOOD Carry out, Work out
SERVICE JOBS
LANGUAGE SKILLS
READING: Ice cream taster: the sweetest job PET Reading Part 5
• Primary Jobs LISTENING: Cool jobs • Street food • History & facts PET Listening Part 3
• Cool Jobs SPEAKING: Asking & Answering about the meaning of words • Talking
• STOP & CHECK about choices • Completing an interview • Asking for & Giving
Information • Describing a picture PET Speaking Part 3
WRITING: Mini dialogues • Informal email to a friend
WATCHING: Suggested youtube VIDEO: The starred street food chef
DOING: REAL TASK Report, Show & Comment: Eating on the street

UNIT VOCABULARY GRAMMAR REVISION

• Advertising media • Word Formation: Adjectives and Nouns
3 • Adjectives for
promoting F&B outlets
ADS & FADS LANGUAGE SKILLS
READING: Match the pictures to the descriptions PET Reading Part 1
LISTENING: Reordering dialogue • Identifying F&B slogans • Choosing
• F&B Promotion F&B venues PET Listening Part 2
• STOP & CHECK SPEAKING: Making suggestions • Suggesting slogans
Describing F&B Venues PET Speaking Part 2
WRITING: Writing promotional slogans
WATCHING: FLIPPED CLASS & VIDEO: How to create an advertising leaflet
DOING: REAL TASK Report & Present: Create a promotional leaflet for
an F&B operation
 1 UNIT 1 THE SERVICE INDUSTRIES
Module

THE HOSPITALITY UMBRELLA

All the world’s economic activity is based on goods and services.

Goods industries produce Service industries do not

THE FOOD PEOPLE

physical things that you can provide physical things, but

touch, smell, weigh or an activity or a process, like
measure, like pasta, wine, accommodation, food service,
beds, cars. transport.

The Hospitality industry is one of the largest

service industries in the world.
The main aim of the hospitality industry is to provide
excellent customer service and satisfaction.
Hospitality is made up of three broad areas:
Travel & Tourism • Accommodation • Food & Beverage
Like a big umbrella, the hospitality industry includes
a wide range of services for people away from home for
leisure, business or other purposes, such as recreation &
entertainment, events, transportation, travel agencies & more.
Actually, the hospitality industry includes any sectors
that focus on customer service and the satisfaction
of their needs.
Food & Beverage is a dominating service sector in
the broad service Hospitality industry because it
supports the other sectors in the industry.

TAKE IT EASY
1. UNDERLINE the correct option.
1. The hospitality industry is a:
goods industry/service industry
2. The hospitality industry includes:
one broad area/more than one broad area
3. The main aim of the hospitality industry is to:
transport customers/serve customers
4. Goods are:
D&
physical products/
F O O AG E
processes or activities
AT I O N B EVER
O D
CCOMM
5. Food & Beverage is:
an independent industry/
TRAVEL & A
part of a larger industry
TOURISM The
hospitality
umbrella

4
 UNIT 1 THE SERVICE INDUSTRIES

TAKE IT EASY
2. MATCH numbers & letters. Then, TRANSLATE.
1. physical ..... 2. service ..... 3. customer ..... 4. industry ..... 5. travel ..... 6. wide .....
A. sectors B. agencies C. goods D. industry E. range F. satisfaction

VOCABULARY
3. WRITE these words in the correct column.
1. a haircut 2. cars 3. mobile apps 4. knives 5. coffee cups 6. health care 7. mobile phones
8. digital library 9. downloaded music 10. dishwasher 11. Internet booking 12. a bag of crisps

PHYSICAL NON-PHYSICAL
0. food 0. car repair

READING
4. READ & MATCH these questions with the scrambled answers. USE
ME!
1. ............. What is the difference between ‘goods’ and ‘service’?
2. ............. What kind of industry is the hospitality industry?
3. ............. What is the main aim of the hospitality industry?
4. ............. How many areas is the hospitality industry made up of?
5. ............. Why is the hospitality industry represented like a big umbrella?
6. ............. Why is Food & Beverage a dominating part of the Hospitality industry?

a. This industry has often this graphic representation because, within its three main areas,
it covers a wide range of sectors.
b. Hospitality doesn’t offer goods but services. So it is a service industry.
c. The Hospitality industry consists of three areas.
d. Goods are produced objects that you can touch, smell, weigh or measure. Services are
activities or processes that you cannot touch, smell, weigh or measure.
e. This hospitality area prevails because it is at the base of any other industry sectors.
f. The main goal of the Hospitality industry is to offer customer service & satisfaction.

WHO’S THE
‘BIG EMPLOYER’?
The hospitality industry
is one of the key drivers
(fattori chiave) of the world
economy. It is a strong driver
for employment with millions
of new jobs every year. As it
offers unlimited opportunities
for employment, it is dubbed
(soprannominata)
the ‘Big Employer’.

5
 1
Module

Track 1
READING
5. LISTEN & COMPLETE this passage with the given words.
chains • organised • spread • elevated • customer • trends • legendary • increased • first
THE FOOD PEOPLE

• accommodation • perspectives • early • travelling • century • culinary

QUICK TOUR THROUGH THE HISTORY OF THE HOSPITALITY INDUSTRY

The first form of hospitality dates back to 1 .............................................. civilizations like the Egyptians,
the Greeks and the Romans who were the 2 .............................................. to make travelling easier.
The Romans provided 3 ........................................................, comfort and entertainment for travellers
in their thermal spas, developing a sort of inns.
In Medieval times 4 ........................................................ on pilgrimages became popular, all over Europe.
Pilgrims stayed in monasteries and in the ‘caravanserais’, inns where travellers could rest and
eat.
This started a modern form of 5 ........................................................ service hospitality which grew in
the Renaissance and during the French Revolution.
In the 16th 6 .............................................., the demand for inns and taverns 7 .............................................
However, the first hotel was Koshu Nishiyama Hotel in Japan which is over 1300 years old.
With the French Revolution, the future of 8 .............................................. arts and the hospitality
industry changed.
In the 18th century, Boulanger opened the first restaurant. In the 19th century Escoffier, the
great chef 9 ........................................................ cooking to a respected profession and César Ritz, the
10 ........................................................ hotelier started luxury hotels.
The Hospitality industry as an 11 .............................................. industry began in the 1950s-1960s.
In the 1970s the construction of large hotels 12 .............................................. in Europe, England, and
America.
Today hoteliers analyse new 13 .............................................. to define how to improve the quality of
life in hotels. The industry has developed a lot. Hotel 14 .............................................. have increased
with brands like Hyatt, Hilton, Marriott, Starwood, Ritz. The hospitality industry is at the top
now with excellent 15 .............................................. for the future.

COMMUNICATION
6. ASK & ANSWER questions about the hospitality industry with a partner.
1. When does the first form of hospitality date back to?
2. Who developed the first form of inns? Phrasal Verbs
3. How old is the first real hotel ever built? Hospitality
4. Who elevated cooking to a respected profession and when? is made up of
5. When did hospitality begin to be an organised industry as it is today? three broad areas:
L’ospitalità è formata
da 3 ampie aree
WRITING
7. COMPLETE the sentences with your personal ideas. TO BE MADE UP OF
è il primo verbo
1. My family is made up of ............................................................................................
FRASALE del libro.
.....................................................................................................................................................
Deriva da to
2. My main aim in life is to ............................................................................................
Make-Made-Made =
.....................................................................................................................................................
Fare, costruire,
3. My school subjects include ......................................................................................
ma con l’aggiunta
.....................................................................................................................................................
di UP e OF cambia
4. I have a wide range of interests such as ....................................................... significato: essere
..................................................................................................................................................... formato/costituito da.
5. In my hospitality studies I want to focus on ...............................................
.....................................................................................................................................................

6
 UNIT 1 THE SERVICE INDUSTRIES

CATERING SECTORS
The food & beverage sector supports a large number of areas related to the hospitality industry.
Depending on the field, Catering may be basically classified as:

COMMERCIAL or NON-COMMERCIAL or
PROFIT CATERING NON PROFIT CATERING
• operates for profit • is not a profit, but a supporting,
• is open to a general market welfare, ancillary service
• provides best quality services • is open to a limited market
• competes on the market • provides good quality services
• sometimes contracts outside suppliers • does not compete on the market
• regularly contracts outside suppliers

The main aim in profit The main aim in non-profit

catering is to BALANCE: catering is to PROVIDE:
• costs & revenues • good quality
• product quality catering services
• consumer satisfaction at reduced prices

Restaurants, pubs or bars School or factory canteens are

are areas of profit catering areas of non-profit catering

TAKE IT EASY

8. MATCH the words to their translation.

1. profit ...... 2. welfare ....... 3. suppliers ....... 4. revenues ....... 5. ancillary ....... 6. outside .......
A. fornitori B. esterno C. ausiliario D. guadagno E. assistenziale F. ricavi

9. UNDERLINE the correct option.

1. Profit catering is ancillary/commercial.
2. Welfare catering offers good/best services.
3. Profit catering serves a large/small market. TO CATER
means to provide food
4. Profit catering offers reduced/full prices.
& drinks for a special
5. Welfare catering contracts outside/inside staff.
event, from a simple
6. Welfare catering competes/does not compete. pizza & coke to an
elegant wedding
Banquet.
READING
10. READ these questions & COMPLETE the answers.
1. How is Catering basically classified?
2. What are the main characteristics and aim of profit catering?
3. What are the main characteristics and aim of welfare catering?

1. Catering is basically classified as ..................................................................................................................................

2. Profit catering ..................................................... its main aim is ...................................................................................
3. Non-profit catering .......................................... its main aim is ...................................................................................

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Module

WRITING
11. COMPLETE this passage on the catering industry.
Catering is a ................................ (parola) that comes from the verb to CATER which means ...............................
THE FOOD PEOPLE

(fornire) food and drinks for a dining ...................................... (evento) from a simple ............................................
(festa di compleanno) to an .......................... (elegante) wedding banquet. The .......................... (commerciali)
businesses in the food & beverage sector operate to .......................... (fare profitto). Their ..........................
(principale scopo) is to keep a .......................... (equilibrio) between .......................... (costi e ricavi). The
non-profit sector refers to ........................... (aziende assistenziali) that do not operate ........................... (per
profitto). Typical examples of this .......................... (ausiliario) catering are school and the armed forces
........................... (mense). The provision of food & drinks is not the .......................... (principale attività) of
non-profit catering.

TAKE IT EASY
12. DECIDE if these catering businesses are profit (P) or non-profit (NP) and then
MATCH to the pictures.
1. Hotel ......... 1
2. School canteen .........
3. American bar .........
4. Motorway service station .........
5. Old people's homes food service .........
6. Amusement park food stall .........
7. Catering at sea .........

8
 UNIT 1 THE SERVICE INDUSTRIES

Video
FOOD & BEVERAGE OPERATIONS F&B Service
Operations

13. WATCH the video to learn about Food & Beverage service operations and WRITE
DOWN on your notebook the names of the 6 main categories of profit F&B operations.
Track 2
14. LISTEN & MATCH the sentences to the photos of the 10 food jobs
in the video.

15. LISTEN again, COMPLETE & IDENTIFY the correct F&B service operation (A-G).
A. HOTEL RESTAURANT E. QUICK SERVICE RESTAURANT
B. FUSION RESTAURANT F. WINE BAR
C. ETHNIC RESTAURANT G. SPECIALITY RESTAURANT
D. THEME RESTAURANT

1. Located in London’s Mayfair District since 1978, this elegant restaurant serves
wonderful Japanese dishes. .....
2. This American coffee company & coffeehouse .............................. operates in C
28,218 locations worldwide. .....
3. Home to some of the best restaurants in Venice, .............................. here is a
glamorous occasion. .....
4. A rugby union .......................... Australian pub and restaurant filled with sports memorabilia. .....
5. This restaurant .............................. in puddings based on one ingredient only, with
a selection of 19 flavours. .....
6. Inspired by a .............................. of the East & West, the restaurant is just across
the road from the Arndale, Manchester Arena. .....
7. Convivial Manfreds in Copenhagen has passionate staff, selected .............................
and a regularly changing menu. .....

Scarica GUARDA!
e inquadrami
per guardare i video
e ascoltare gli audio
9
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Module

COMMUNICATION VOCABULARY
16. DISCUSS with a partner. Talk about 17. MATCH the synonyms.
these points: 1. quick ...... 2. chains ...... 3. fine ......
THE FOOD PEOPLE

1. Do you like dining out? 4. affordable ...... 5. kind ...... 6. fusion ......
2. How often do you dine out? 7. theme ......
3. What kind of F&B operations do you
A. inexpensive B. refined C. fast
like best and why?
D. combination E. type F. concept G. franchises

READING
18. COMPLETE the definitions of the F&B operations with the following words:
affordable • combine • professional • atmosphere • particular • animal • beers &
wines • away • quickly • temporary • room service • typical
1. Fusion restaurants ................................... elements of different cuisines.
2. Restaurants that limit or avoid ................................... products are called Healthy restaurants.
3. Ethnic Restaurants offer foods .............................. of a country’s cuisine as Chinese, Spanish, Thai.
4. Theme restaurants are F&B outlets where the ................................... is influenced by a theme.
5. Speciality restaurants are specialized in a ................................... type of food or one-item dish.
6. Casual restaurants offer ................................... meals.
7. People go to a pub, a brasserie or a wine bar to have a meal with good ................................... .
8. In a Take-away we can buy food and take it ................................... to eat it elsewhere.
9. Fine dining restaurants create a dining experience with pleasant location, elegant
interior, refined cuisine and ................................... staff.
10. Quick service or fast food outlets serve food that is prepared and consumed ................................. .
11. Accommodation foodservice includes hotel restaurants, bars & lounges, ................................... .
12. Pop-up restaurants are ................................... restaurants with a known close date.

COMMUNICATION
19. Suggest the most appropriate type/s of F&B outlets for each customer, like in the
example: A. What would you suggest to a businessman at lunch break?
B. I would suggest a casual restaurant or a quick service (fast food) restaurant.
1. A businessman at lunch break 7. Diners who are looking for an unusual
2. A couple on a wedding anniversary atmosphere
3. Guests allergic to animal proteins 8. Guests preferring beer with their meal
4. Young people on a Saturday night 9. Guests of different nationalities, with a
5. Lovers of exotic food global culture
6. Beef lovers 10. A working mother with no time to cook
 UNIT 1 THE SERVICE INDUSTRIES

CONTRACT CATERING
Contract catering is one of the most widespread sectors in the catering industry.
Outside providers or contract caterers offer their services on contract. They prepare and cook
food on the premises, that is at their business premises, and then transport and serve food
off the premises, that is in another place.
That’s why, they are popularly called “Meals on Wheels Providers”.
Contract catering operates both in the commercial and non commercial sectors, such as shopping
centres; travel: trains, ships, planes; education: schools, colleges, universities; healthcare:
hospitals, nursing and old people's homes; prisons; and so on.
This sector developed in the 50s when legislation obliged employers to provide canteen facilities
and services for their workers.

TAKE IT EASY
20. UNDERLINE the correct option.
1. Contract catering has a limited/wide market.
2. Outside providers do not operate on a contract/operate on a contract.
3. On the premises means at another workplace/at their workplace.
4. Meals on wheels providers are so-called because they transport/buy meals.
5. Contract caterers developed in the 50s obliged/favoured by the law.

COMMUNICATION
21. ASK & ANSWER with a partner about contract catering.
1. Why are outside providers called contract caterers?
2. What does “On the premises” mean?
3. What does “off the premises” mean?
4. Why are contract caterers called “Meals on wheels providers”?
5. Which catering sectors does contract catering include?
6. When and why did contract catering develop?

VOCABULARY
22. MATCH these words with their definitions. Then, ASK & ANSWER with a partner:
A. What does ‘canteen’ mean/refer to?
B. Canteen means/refers to a restaurant on the premises of a factory, school,
providing meals for a large number of people.

1. On the premises .......... A. provision of medical treatment for physical or mental problems
2. Off premises .......... B. inside a building or land that a business owns or uses
3. Healthcare .......... C. buildings & equipment provided for a particular activity
4. Facilities .......... D. outside a building or land that a business owns or uses

11
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Module

An independent caterer with

a unique voice in London
THE FOOD PEOPLE

Zafferano was founded over 20 years ago as a

family business and has flourished into one of
London’s most respected catering companies.
Today, Zafferano leads London event catering
with a reputation for creativity, quality and first
rate customer service.

Track 3
LISTENING
23. LISTEN TO Zafferano’s creative director Jo Moody. TICK the correct option.
1. Zafferano is: 3. What is she more proud of?
a. a London restaurant a. the awards & association
b. a British pub with London theatres
c. an exclusive club in London b. innovative menus
d. an event caterer in London c. charity events
d. memorable venues

2. What inspires Jo for her events? 4. What’s her creative

a. the guests′ hobbies ‘buzzword’?
b. everything in her life and in a. serving
society b. catering
c. her favourite music c. theming
d. fashion trends d. providing

Adapted from: www.zafferano.co.uk

AR BR
AMM

U
SH UP
Il PRESENT SIMPLE si usa per:
GR

1. AZIONI ABITUALI (routines) e 2. FATTI NOTI A TUTTI

+ The chef cooks food. ? Where does the chef cook food? – The chef doesn’t cook food.
SIGNAL WORDS: always, sometimes, usually, hardly ever, rarely, never…
REMEMBER: Il PAST SIMPLE si ottiene con la seconda forma del paradigma e per le domande, le
negazioni e interro-negative usa Did e Didn’t al posto di Do – Does – Don’t – Doesn’t.
+ The chef cooked food. ? Where did the chef cook food? – The chef didn’t cook food.

GRAMMAR
24. COMPLETE with the Present Simple of the given verbs.
LIKE • NOT HELP • START • NOT KNOW • WORK • EARN • SERVE • FINISH • ASK
My friend Rudy ........................ in a pub near my house. He ........................ at 5 pm and ........................ at 11
pm. Sometimes, when he ........................ the chef with the cooking, he also ........................ the guests.
How much ........................ he ........................? My brother and I often ........................ him about that but we still
........................! Anyway he really ........................ his job.

12
 UNIT 1 THE SERVICE INDUSTRIES

TRAVEL CATERING & ONBOARD SERVICES

People travel more and more today, because travelling is more accessible, comfortable and
convenient than before. But competition among transport companies is very strong.
So, they are focusing on the quality of their facilities, services, innovations and incentives.
Catering on board is a key driver for winning the market of travellers, as the provision of quality food,
drinks and service on board a train, a plane, or a ship can enhance the pleasure of the journey.
Travel catering is a profit activity, so its main aim is to bring good revenues.
Service staff on board must be highly qualified and constantly trained.

TAKE IT EASY
25. MATCH the pictures to the travel catering area (1-3).
1. Railway Catering 2. In-flight Catering 3. Marine Catering

WRITING

26. MAKE questions to these statements.

1. People travel for business and leisure.
2. Today travelling is more accessible and convenient than in the past. Leisure (tempo libero)
3. Transport companies focus on the quality of their facilities, is the time when you
services, innovations. are not working & can
4. Travel catering is a commercial activity.
relax and do things
that you enjoy.
5. The provision of good quality food & beverage service on board can
enhance the pleasure of the journey.

VOCABULARY
27. MATCH the words with the synonyms.
1. To provide: A. to sell B. to manage C. to serve D. to supply
2. Catering services: A. supporting B. food & beverage C. auxiliary D. luxury
3. Travel catering A. leisure B. welfare C. transport D. journey
4. Aim A. goal B. attraction C. innovation D. service
5. Caterer A. traveller B. restaurateur C. server D. waiter

Tell him we are

over the luggage.
The passenger in 16 F
wants to know what
we are flying over
right now.

13
 1
Module

RING TRAVEL CATERING

TE Railway catering is the provision of food & drinks on board a train
IL CA

and at all the catering outlets & facilities in rail terminals & stations.
THE FOOD PEOPLE

Service on board is provided from a counter or at a seat in a dining car.

RA

Meals are provided by contract suppliers.

Service trolleys are used to serve hot and cold food & drinks.

In-flight catering is the provision of meals, snacks & drinks on HT CATER

board a plane and at all the airport catering outlets & facilities. LIG

IN
IN-

G
The meals are provided by contract suppliers.
Meals are kept in insulated trolleys and re-heated before service.
• Economy class meals are set & served on a tray for speedy
service.
• First class meals offer fine dining menus and service.

Sea catering is the provision of food & drinks on board a ship. Cruise
liners focus on Fine Dining with multiple restaurants open 24 hour a
day, starred chefs and excellent international cuisine. Menus reflect
the itinerary and are designed to meet the passengers’ different needs,
such as: diabetic, celiac, Kosher, Muslim, healthy choices and more.

The Food Production Manager checks if the outside suppliers provide:

the right number of food items, in the scheduled quantities and respects delivery time.

READING
28. ANSWER these questions.
1. Where do the three types of travel catering operate?
2. How are meals served in economy class on board a plane?
3. Where is food served on board a train?
4. Which of the three offers a choice of menus for different needs?
5. Who is responsible for the efficiency of the suppliers in all the three types of travel?

WRITING
29. LOOK AT the picture and WRITE about which means of transport you usually prefer
to travel by and GIVE reasons.

14
 UNIT 1 STOP & CHECK

TAKE IT EASY
1. READ and TRANSLATE the words in the spidergram.
HOSPITALITY FOOD & BEVERAGE
TRAVEL & TOURISM

ACCOMMODATION
NON
TRANSPORT F&B COMMERCIAL
SERVICES ON: / NON PROFIT
TRAINS, ACCOMMODATION F&B SERVICES CATERING
AIRPLANES, SHIPS
+ TERMINALS
COMMERCIAL / PROFIT CATERING

- SCHOOL &
UNIVERSITY
- QUICK SERVICE RESTAURANTS: fast food, take away, street CANTEENS
vendors - HOSPITALS &
- FULL SERVICE RESTAURANTS fine dining, casual dining, NURSING HOMES
ethnic, theme, speciality, healthy & vegetarian… - PRISONS
- AUTOMATED SERVICE vending machines - ARMED FORCES

CONTRACT / OUTSIDE CATERING or Meals on Wheels Providers

READING
2. With the help of the spidergram, COMPLETE the paragraph with the correct words.
Hospitality is an u..................................... term that includes three broad areas: t..................................... &
t................................., a................................... and f................................... & b.................................... . Hospitality is a service
i................................. and its main aim is to provide s.................................. to customers. Food & B..................................
is the dominating sector because it supports the other s..................................... in the industry.
The F&B or c..................................... sector is divided in c....................................... or p....................................... catering and
c..................................... or n..................................... catering.
Commercial catering refers also to Travel & Tourism and to Accommodation catering services and
includes: q................................... service restaurants, f................................. service restaurants – with different
F&B operations – and a................................... service. Non commercial catering does not operate for
p................................... and includes institutional catering services to: s................................... & university
c.............................., hospitals & n................................ homes, p............................... and a............................... f.............................. .
Contract or o..................................... caterers operate on the basis of a c..................................... and serve
f.................................. and beverages everywhere, both in the commercial and non commercial sector.
That’s why they are popularly called “m...................................... on w...................................... p......................................”.

WRITING
3. TRANSLATE using the present simple and the information in the unit.
1. I ristoranti etnici offrono cibo tipico di un paese che ne riflette la cultura.
2. La cucina “fusion” combina elementi di diverse culture culinarie.
3. In un ristorante per famiglie, i clienti non trovano un’atmosfera formale.
4. In che tipo di ristorante mangiano le persone vegane o vegetariane?
5. Cosa servono i carrelli di servizio sui treni?
6. I menu delle navi da crociera riflettono l’itinerario e rispettano le esigenze dei vari clienti.
7. Il servizio di catering su voli di classe economica non offre cibo o servizio raffinato.

15
 1 UNIT 2 FOOD SERVICE JOB
Module

PRIMARY PROFILES
THE FOOD PEOPLE

Well, it makes me
What comes to your think of roles like
mind first when you restaurant manager,
think of a job in the bartender, waiter,
food industry? chef and so on.

In our times, interest in food, cooking and enogastronomy is over the top all over the world. Chefs
and food experts are now also TV personalities and culinary writers. This popularity has produced
a wide variety of job opportunities. Central profiles remain the: Food & Beverage Manager,
Restaurant Manager, Banqueting & Event Manager, Food & Wine or Enogastronomy Expert.

COMMUNICATION
1. ASK & ANSWER.
1. What has the strong interest for food, cooking and enogastronomy produce?
2. What are the primary job profiles in F&B?
Track 4
FOOD & BEVERAGE MANAGER

HELLO, I’M A FOOD & BEVERAGE MANAGER. HELLO Mr GORE. YOU

I OPERATE IN LARGE ESTABLISHMENTS. WORK IN F&B, DON’T
AT PRESENT I AM WORKING AT THE YOU? WHAT DO YOU
MARRIOTT HOTEL IN DUBAI. EXACTLY DO? WHERE
DO YOU OPERATE?
I’M RESPONSIBLE FOR THE SUCCESS
OF THE BUSINESS. MY DUTIES ARE
TO ORGANIZE, SUPERVISE & CARRY WHAT ARE YOU
OUT THE BUSINESS POLICY & THE RESPONSIBLE FOR?
OPERATIONS OF RESTAURANTS, WHAT DUTIES DO
BARS & ALL OTHER F&B OUTLETS. YOU CARRY OUT?

I CAN HIRE AND TRAIN MY STAFF. WHO HIRES

YOUR TEAM?
I MUST POSSESS SPECIFIC
KNOWLEDGE, COMPETENCES, SKILLS FINALLY, WHAT SPECIFIC
OF PRODUCTION, SERVICE AND OF KNOWLEDGE, COMPETENCES
COST & REVENUE CONTROL. AND SKILLS DO YOU NEED?

VOCABULARY

2. MATCH numbers & letters.

0. F&B Outlets 00. Punti vendita di ristorazione
1. establishments ...... 2. skills ...... 3. supervise (sinonimi = control/check) ...... 4. business ......
5. policy ...... 6. hire ...... 7. train ...... 8. knowledge ...... 9. competence ...... 10. revenues ...... 11. duties ......

A. assumere B. conoscenza C. competenza D. ricavi E. azienda F. addestrare G. esercizi

commerciali H. politica di gestione I. controllare, dirigere L. abilità, capacità M. doveri, mansioni

16
 UNIT 2 FOOD SERVICE JOB

TAKE IT EASY
3. READ the interview with Mr Gore & COMPLETE the information file of the F&B
manager.
1. Mr Gore is a ......................................... & ......................................... .........................................
2. He ......................................... in large F&B establishments.
3. He is ......................................... ......................................... the success of the business.
4. His ............................... are to ..............................., supervise and ............................... ............................... the
business ......................................... and the operation of ........................................., .........................................,
and all other ......................................... .
5. He can ......................................... and ......................................... his staff.
6. He must ......................................... specific ......................................... and ......................................... of
production, ......................................... and of cost and ......................................... control.

COMMUNICATION
4. READ & LISTEN TO the interview again. ACT and RECORD it. SWAP roles.
Track 5
LISTENING
5. Here is the info file about Ms Davies, a Restaurant manager. COMPLETE with the
translation of the words in brackets. Then LISTEN & CHECK.
RESTAURANT MANAGER
• (Lei è un direttore di ristorante).
• Her duties are similar, but more (organizzativi
ed operativi) than the F&B manager’s.
• She is responsible for the best standard of the
(qualità e servizio del cibo).
• She manages the activities in cooperation
(con la sua squadra).
• She monitors the (personale) and the (clienti).
• She schedules the staff working (ore).
• She checks the quality of food & service.
• She (deve possedere specifica conoscenza e
abilità) of food & non-food supplies, setup, food
production costs, food and workplace safety and hygiene.

VOCABULARY
6. MATCH the words to their definition. Then, TRANSLATE the words.
1. to schedule .... 2. to monitor .... 3. supplies .... 4. setup .... 5. safety .... 6. to manage ....
A. a condition where there is no danger or risk.
B. a particular arrangement (sistemazione / disposizione) of a place for an event.
C. to direct or carry on business.
D. to plan that an activity or event happens at a particular time.
E. to check regularly.
F. stocks of something available (disponibile) for use.

7. READ & MATCH these words in a meaningful way.

1. manage ....... 2. monitor ....... 3. supervise ....... 4. possess ....... 5. production .......
6. revenue ....... 7. schedule ....... 8. hire ....... 9. food ....... 10. knowledge of .......
A. the staff B. safety C. daily activities D. costs E. the business F. the activities G. the skills
H. control I. food & food supplies J. personnel

17
 1
PRIMARY PROFILES
Module

ENO-GASTRONOMY EXPERT
THE FOOD PEOPLE

BANQUETING & EVENT MANAGER

Track 6
LISTENING
8. WHAT DO THEY DO? LISTEN & FILL IN with the missing information.
The Banqueting & Event manager is a Historically, food & wine follow cultural and
glamorous job because you meet all types 9 ....................... changes. So, a chef must not
of people. This is a high profile role as only be a skilful 10 ....................... but also an
Banqueting is a 1 ........................ source of revenue expert in the food and wine, history, culture,
for a business. He/she is responsible for the 11 ..................... habits and 12 ........................ produce.
organization and planning of a banquet or This collection of skills is commonly known
2 ....................... . He/she 3 ....................... the 4 ....................... as Enogastronomy. The Enogastronomy
from booking to service, including: setting up expert is a specialist in food, wine, cuisine
5 ........................ selection, food preparation, and culture of local communities.
service & cleaning up. He/she is also in charge He/she organizes eno-gastronomy events, such
of job interviews, staff hire and 6 ........................ . as food trade 13 ........................, food and wine
S/he has the skills & competence to sell tasting itineraries.
banquets, events, conferences; schedule He/she promotes the typical 14 ........................ of
reservations, maintain excellent standards of a given territory. He/she must also be able to:
customer 7 ........................ and guest satisfaction, • manage the F&B Department • 15 ........................
monitor staff activity, check the room setup. assistance & consulting for restaurants and
He/she must keep up with new trends and F&B outlets. He/she must possess knowledge
possess great communication, leadership and of the food and wine, culture and 16 ........................
8 ........................ care skills. of different communities.

READING
9. COMPLETE the following sentences.
1. A Banqueting Manager is responsible for staff i............................. and t............................. .
2. An Enogastronomy expert organizes gastronomic e............................. and promotes typical
p............................. .
3. A Restaurant Manager is in charge of monitoring staff and c............................., scheduling work
h............................., checking food and service q............................. .
4. A F&B manager must be able to plan, o............................. and m............................. the business policy.

COMMUNICATION
10. ACT OUT an interview with one or more of the professionals introduced before. Then,
SWAP roles. Follow the steps of their presentation.
Example: What do you do? • Where do you operate? • What are you responsible for?
• What are your specific tasks? • What are your specific competences? • What is the
main difference between you and…?

18
 UNIT 2 FOOD SERVICE JOB

COOL JOBS
Track 7
LISTENING
11. LISTEN & MATCH the sentences to the photos of 10 cool jobs in the food industry.

12. Now LISTEN again and COMPLETE the sentences. IDENTIFY the correct job (A-J).
A. Molecular gastronomist B. Farmers’ markets C. Street food chef
D. Research chef E. Food lawyer F. Food taste taster G. Cookbook author
H. Restaurant publicist I. Vegan chef J. Food stylist
1. GM
All producers are obliged to label ..................... food by law. E
......
2. I learnt writing skills at school and my food blog gave publicity for my ............................. ......
3. During the course we learnt to prepare ............................. made from foods or liquids. ......
4. I went to lots of trade ...................... when I did my research for a shelf-stable cheese cream. ......
5. Look! Let’s go to that food ....................... They make the most delicious “bratwurst” in Berlin! ......
6. Now that we’ve finished with the ............................. poster, we can start designing the menu. ......
7. Sustainability is crucial: I only buy local and ......................... food, from food farmers' markets. ......
8. I enjoy using my creative mind to make food look fresh and ........................... for my photos. ......
9. I like Sue’s job: she controls the taste and ........................... of products, but I don’t envy her
when she works for famous people to ensure their food doesn’t contain any ............................. ......
10. More and more people want plant based, animal-............................. food. ......

19
 1
Module

COMMUNICATION
13. DISCUSS with a partner.
1. When did you decide to build up a career in the F&B industry? 2. Why did you choose to
THE FOOD PEOPLE

attend a culinary course? 3. What dishes do you prefer cooking?

VOCABULARY
14. READ and COMPLETE. 15. WRITE the correct cool jobs.
trade shows • taste • emerging 1. Writing skills and a passion for cooking
• trends • healthy • shelf-stable can start a career as a c…..............….
• safety • food science a…..............….
1. S.......…-......… foods last a long time at room 2. People have moved to the countryside to
temperature. grow their own produce and sell it in a
2. New e…............…. food jobs pay great profits. f…................ m…..............….
3. Food s…............…. is ruled by food law in all 3. The visual appeal of her dishes show her
countries. creativity as a f…...............…. s…...............….
4. Food must be h…............…. and t…............…. good. 4. S…............…. f…............…. c…............…. are
5. Food t…............…. s…............…. present popularly called ‘best kitchens on
innovative food t…............…. wheels’.

WRITING
16. WRITE dialogues following the guidelines.
Sally chiede a Peter dove compra i Peter risponde che le compra al farmers’
pomodori, le patate, la lattuga e le melanzane. market in centro. I contadini coltivano
Dice che hanno un aspetto molto fresco. queste verdure nelle loro fattorie.
Mamma chiede a papà se può Papà le chiede se vuole
comprare carne e pesce dal grossista. anche delle verdure.
Mamma risponde che lei compra le Papà risponde che lei ha ragione e
verdure al farmers’ market la domenica mattina che vuole coltivare un po’ di lattuga e
perché sono salutari, sono gustose e fresche. pomodori nel giardino dietro casa.

AR BR
AMM

GLI AVVERBI DI MODO DESCRIVONO TAKE IT EASY

SH UP

17. TRANSFORM these adjectives

GR

UN’AZIONE. SI FORMANO:
AGGETTIVO QUALIFICATIVO + LY
and nouns into the correct adverb
QUICKLY – LOCALLY
of Manner.
MA SE:
Example: CLEAR = CLEARLY;
1. L’aggettivo termina in Y, la Y diventa I + LY:
HAPP Y = HAPP I LY BASIC = BASICALLY
2. L’aggettivo termina in IC si aggiunge ALLY: 1. CAREFUL = .........................................................
HISTOR IC = HISTORIC ALLY 2. ANGRY = ...............................................................
3. L’aggettivo termina in LE, ABLE,
3. SKILFUL = ..........................................................
IBLE la E diventa Y:
SIMPLE = SIMPLY 4. EASY = ....................................................................
PROBABLE = PROBABLY 5. SUSTAINABLE = ...........................................
TERRIBLE = TERRIBLY 6. HEALTHY = .........................................................
4. L’aggettivo termina in L, la L rimane: 7. QUIET = ................................................................
USUAL = USUALLY 8. LUCKY = ................................................................
GENERAL = GENERALLY AVVERBI
DI MODO 9. ECONOMIC = ...................................................
SPECIAL = SPECIALLY
10. LOCAL = ................................................................

20
 UNIT 2 FOOD SERVICE JOB

WORD FORMATION SE SI AGGIUNGE ER AL VERBO

PERMETTE DI CREARE NUOVE BASE (SENZA TO) SI OTTIENE IL
SOSTANTIVO RELATIVO ALLA
PAROLE ANCHE SENZA
PERSONA O COSA CHE FA
L’AIUTO DEL DIZIONARIO, E L’AZIONE ESPRESSA DAL VERBO:
A COMPRENDERE LA LORO (TO) FARM + ER = FARMER
DIVERSA FUNZIONE. (TO) BOIL + ER = BOILER
(TO) CATER + ER = CATERER
(TO) COOK + ER = COOKER

WORD FORMATION
TAKE IT EASY

18. TRANSFORM these verbs into nouns. Then TRANSLATE.

Example: To Travel – Traveller = Viaggiare – Viaggiatore
1. to organize 6. to publish 11. to send
2. to provide 7. to cater 12. to explore
3. to train 8. to link 13. to write
4. to serve 9. to employ 14. to read
5. to trade 10. to pay 15. to drive

WORD FORMATION
Steve Jobs
19. WRITE the correct form of the given words.
producer of tomatoes in Europe. PRODUCE
Example: Italy is the first .........................
1. .................................... do a very creative job. ADVERTISE
2. Bob can speak French very well because he is a native .................................... . SPEAK
3. .................................... supply food and drinks in restaurants, pubs or events. CATER
4. When I want to eat some chips I use a .................................... . FRY

20. LOOK at the example and WRITE the suitable words for each sentence.
Example: Brazil produces the best coffee in the world: it is the first producer.
1. A person who organizes the work of a business is .................................... .
2. Someone who trains staff is a .................................... .
3. A person who provides goods is a .................................... .
4. A person or company that caters for private or public events is a .................................... .
5. Someone who manages work activities is a .................................... .

21. COMPLETE with the correct I sostantivi relativi a persone

form of the given words. possono anche avere altri
Example: British Nick Ferrari was suffissi come:
awarded best journalist in 2018. OR, IST, IAN, ANT
(JOURNAL)
1. The light goes off several times a day, I should call an ........................................... . (ELECTRIC)
2. Catering Ross is a famous Italian food ........................................... . (DISTRIBUTE)
3. The tropical island had only one ........................................... . (INHABIT)
4. When you need help in a hotel, call the ........................................... . (RECEPTION)
5. President Trump is quite an unpopular ........................................... . (POLITICS)
6. Tom Cruise is one of the most popular ........................................... in the world. (ACT)
7. The sous-chef is the head chef’s ........................................... . (ASSIST)
8. Billy boy is getting too fat, you should take him to a ........................................... . (NUTRITION)

21
 1
Module

PET PRACTICE READING PART 5

22. READ the text below and CHOOSE the correct word for each space.
THE FOOD PEOPLE

ICE CREAM TASTER: THE WORLD’S SWEETEST JOB

A man 1. ….. John Harrison has worked for a big American ice cream company as its “Official
Taste Tester” 2. ….. 1980 until his 3. ….. in 2010. He has tasted an average of sixty ice cream
4. ….. daily. But Harrison did not consume the ice cream, instead he spit it out. According to
Harrison, he has 5. ….. a few hundred million gallons (1 U S gallon = about 4 litres) of ice cream. He
has contributed to the creation of more than one hundred new ice cream flavours. Harrison’s
taste buds are so fine and 6. ….. that his employer insured them for $1million U.S. dollars.
That works out at $100 dollars for each taste bud. Harrison is the most popular ice
cream man in America and a media personality. In 1997, he was awarded Master
Taster of the year. The job of an ice cream taster, also called a taste master, sensory
analyst, or flavourologist, is evidently to taste-test ice-cream. He is asked to 7. …..
the quality of each flavour on the basis of texture, colour, smell, 8. ….., taste and
other factors. Other taster’s tasks include inventing new ice cream flavours
and products. A career as ice cream taster can be also 9. ….. An ice cream
taster can 10. ….. up to $100,000 a year in the U.S.A.

1. A. famed B. claimed C. named D. trained

2. A. After B. During C. Before D. Since
3. A. retirement B. recruitment C. refinement D. replacement
4. A. colours B. flavours C. savours D. odours
5. A. pasted B. basted C. tasted D. wasted
6. A. valuable B. incredible C. reliable D. infallible
7. A. possess B. access C. address D. assess
8. A. brilliance B. fragrance C. balance D. appearance
9. A. active B. lucrative C. alternative D. collaborative
10. A. learn B. yearn C. earn D. blear

Track 8
PET PRACTICE LISTENING PART 3
23. You will hear some information about street food evolution. FILL IN the missing
information for each space.

STREET FOOD HISTORY & FACTS

Number of daily consumers in the world: 1 .................................... people
Most popular street food in ancient Greece: 2 small ....................................
Most common street food in ancient Rome: soup with bread
First country to have a form of catering: 3 Ancient ....................................
Who sold ‘atolli’: Aztecs vendors
What was ‘atolli’ made of: maize dough similar to porridge
In the American Colonial period, street vendors sold: tripe, oysters, roasted corn ears,
fruit & sweets
When & where French fries were invented: 4 in the 19th century in ....................................
First country to legalize street food: 5 ....................................
Number of street vendors in Mumbai: more than a half a million
Number of street food consumers in Bangkok: 40% of population
Most searched street food on the Internet: 6 Mexican ....................................

22
 UNIT 2 FOOD SERVICE JOB

DID YOU KNOW THAT THE

WORLD’S FIRST MICHELIN
STARRED STREET FOOD CHEF
IS BASED IN SINGAPORE?
STREET FOOD CHEF IS A
REALLY COOL JOB!
SOYA SAUCE CHICKEN & RICE

Singapore street food chef Chan Hon Meng has been awarded a Michelin star Video
The Story
for his humble street stall dish, Hong Kong Soya Sauce Chicken Rice & Noodle, of Chan
Hon Meng
an honour usually reserved to fine restaurants. LEARN MORE & WATCH.

24. REPORT on the topic: EATING ON THE STREET.

Pre-Task: Watch the video about street food chef Chan Hon Meng.
Task 1: Take notes and write down your opinion on chef Chan's cuisine and other details
that caught your attention in the video.
Task 2: Make your personal poster, video or Power Point Presentation about:
• what street food is like in your town or region
• your personal street food experience
• your favourite street food dish. Use colours and add pictures to your work.
Task 3: Report to the class about what you have learnt about chef Chan.
Task 4: Show and comment your personal video or Power Point Presentation.

AR BR

AMM

U
SH UP
Se un verbo è seguito da 1 o 2 preposizioni o da un avverbio il suo significato

GR
originale cambia ed è definito verbo frasale, PHRASAL VERB. Ad esempio,
LOOK = sembrare, apparire
LOOK + AT = guardare • LOOK + UP TO = guardare con ammirazione
I phrasal verbs sono tanti. Fin qui abbiamo incontrato:
KEEP UP WITH • BE MADE UP OF • CARRY OUT • WORK OUT
RICORDA: i verbi base Keep – Make – Carry – Work da soli hanno il significato originale.

GRAMMAR
25. MATCH these verbs with their translation.
1. KEEP ............ 2. MAKE ............ 3. CARRY ............ 4. WORK ............ 5. PAY ............
A. fare, costruire B. portare, trasportare C. pagare D. tenere, conservare E. lavorare

PHRASAL VERBS

26. Now, MATCH these phrasal verbs with their meanings.

1. KEEP UP WITH ........... 2. BE MADE UP OF ........... 3. CARRY OUT ...........
4. WORK OUT ........... 5. PAY BACK ...........
A. essere fatto di / formato da B. restituire, ripagare C. tenersi aggiornati, tenersi al passo
D. calcolare, risolvere E. eseguire, realizzare, portare a termine

23
 1
Module

WRITING

27. COMPLETE the interviewer’s questions with the correct expressions & phrasal verbs.
THE FOOD PEOPLE

RECIPE FOR RECOVERY:

a food entrepreneur reveals the secrets of her success.
The economic crisis is biting, but there are inspired food entrepreneurs
who work with success in their businesses. Here is the interview with
Camilla Stephens, owner of The little Higgidy kitchen.

Interviewer: .................................... (Salve Camilla). When did your passion for cooking start?
Camilla: When I was a little girl I liked helping my granny making pies. Then, after school, I
worked for a company producing muffins for Starbucks but I left it.
Interviewer: Which project did you want to .................................... (realizzare)?
Camilla: I wanted a start-up business of my own, specializing in all kinds of pies.
Interviewer: Did anyone help you to (calcolare il costo della tua azienda)?
Camilla: No, but I knew it would be costly, so two investors helped me.
Interviewer: Did you (dirigere) the business by yourself?
Camilla: No, with the help of my husband and we sold our flat to pay back investors.
Interviewer: .................................... (quanti figli hai e da quante persone è formata la tua famiglia ora)?
Camilla: Two children. We are four people in our family. We are growing with our business.
Interviewer: .................................... (quanti tipi di tortine produci)?
Camilla: At first, we had two pies. Now, we have 15, sweet and savoury all hand-made.
Interviewer: How can you .................................... (stare al passo) the competition.
Camilla: Our meat is British, our eggs are free range, our packaging is recyclable.
Interviewer: Yes, I think your strategy can .................................... (tenere il passo con le nuove tendenze
alimentari).
Camilla: Thank you. Would you like to taste our Beef, Stilton and Ale pie?
Adapted from: www.higgidy.co.uk

GRAMMAR
28. COMPLETE the sentences with the phrasal verbs in ex. 27.
1. The new pub has to .................................... the competition for quality and prices.
2. The British Isles are .................................... Great Britain, Ireland and smaller islands.
3. The price of tomatoes .................................... at £3.80 per pound.
4. Bob is a clever boy he .................................... his everyday tasks correctly.
5. Jack has .................................... me .................................... for the ticket I bought yesterday.

COMMUNICATION
29. ASK & ANSWER with a partner about Higgidy
business, using the information in the table.

Founded 2003; 15 years ago

Founders Camilla Stephens, James Foottit
Headquarters Shoreham-by-Sea, West Sussex, UK
Products Pies & Quiches
Revenue £12 M
Number of employees 150
Website higgidy.co.uk

24
 UNIT 2 FOOD SERVICE JOB

AR BR

AMM

U
SH UP
PRESENT CONTINUOUS si usa per:

GR
1. AZIONI CHE SI STANNO SVOLGENDO + Starbuck’s is advertising its new frappuccino.
2. AZIONI TEMPORANEE ? Are you training in food & beverage service
this year?
3. EVENTI FUTURI PIANIFICATI – Josh isn’t farming salmon next year.
4. DESCRIVERE IMMAGINI In this picture a cook is making a pie.
SIGNAL WORDS: now, today, nowadays, at the moment, these days, this weekÉ

GRAMMAR
30. COMPLETE with the Present Simple or Continuous of the given verbs and
IDENTIFY the type of action (1-3) from the GRAMMAR box, like in the example.
SIT • EAT (X2) • TAKE • WORK • PARTICIPATE • NOT LIKE • SELL
My boyfriend Ricky is a food stylist and .................................... for the Diner Journal, a food magazine
that .................................... millions of copies all over the world. Next week he .................................... ( __ ) in
a national contest of vegan photography, so this week he .................................... ( __ ) loads of photos
of vegan dishes. So guess what?! We .................................... ( __ ) just vegan these days and I ...................
................. veggies!
But at the moment I am sitting (1) at a pub and I .................................... ( __ ) a gorgeous cheeseburger!

TEACHER AT TEACHER AT
THE BEGINNING THE END
OF THE OF THE
SCHOOL YEAR SCHOOL YEAR

PET PRACTICE SPEAKING PART 2

DESCRIBING PICTURES

31. DESCRIBE the picture and what the people are doing. TIME yourself and SPEAK
for 1 minute.
USEFUL LANGUAGE:
• In this photo / picture I can see .........................
• The people in the photo are ......................... ing
• The man / woman / child wearing
............................ is ............................
• They look ............................ / maybe they are
............................
• The place in the photo must / might /
could be
• In the foreground, in the background, in
the middle of the photo ............................ there
is /are ............................
• On the left /right / top / bottom of the
photo ............................
• I think / imagine the people are feeling ............................
• It makes me think about / of ............................

25
 1
Module

SENTENCE TRANSFORMATION
32. COMPLETE the second sentence so that it means the same as the first. USE no more
than 3 words.
THE FOOD PEOPLE

0. A cookbook author also takes professional photos.

A cookbook author is also a professional photographer.
1. He educates students in vocational subjects.
He is a vocational ............................
2. Fiorello is famous for entertaining people on TV.
Fiorello is a famous Italian TV ............................
3. Germany is a leader in cars production.
Germany is a major car ............................
4. Events often need catering services.
............................ often supply events.
5. This dish has been styled to make it look tasty and fresh.
The food ............................ has arranged this dish.

WRITING
33. READ the email Laura has written to Eloise Eloise
and WRITE Eloise’s answer.
WRITE 35-45 words.
Dear Eloise,
You should: I ‘m coming to London with my family
• thank Laura for her email next month from 10th to 20th July. I want
• express your pleasure to see Laura again. to walk around and see landmarks like
• ask where you can meet up, and suggest a day. the Tower Bridge and the London Eye.
• suggest other things you can do together. Would you like to meet me again?
It would be great.
Love,
Laura

READING
34. READ Laura’s email. Then, ORDER these paragraphs.
......... Warm and friendly goodbye.
......... Making a suggestion. YOU CAN USE
......... Information about her visit CONTRACTIONS IN
......... Telling about her plans in London. INFORMAL PERSONAL
EMAILS OR LETTERS,
35. WRITE (O) for the opening phrases and (C) NOT IN FORMAL
for the closing phrases of an email. ONES.
1. ......... That’s all for now.
2. ......... I was so glad to receive your letter.
3. ......... I’m writing to tell you about…
4. ......... I hope to hear from you soon.
5. ......... It was great to hear from you.
6. ......... Write soon.
7. ......... How are you? How are you doing?
8. ......... All the best.
9. ......... Hi, Laura,
10. ......... Looking forward to your reply.

26
 UNIT 2 STOP & CHECK

TAKE IT EASY
1. COMPLETE the table with the correct number for these primary job descriptions.
DUTIES:
1. S/he supervises and carries out business policy and operations
2. S/he manages each step in any special event
3. S/he organizes gastronomic events and provides assistance.
4. S/he manages the restaurant activities, checks quality food and service.
RESPONSIBILITIES:
5. S/he is responsible for hiring and training banquet staff.
6. S/he is responsible for the best standards of food and restaurant service.
7. S/he is responsible for the success of any F&B business.
8. S/he is responsible for the promotion of typical products.
KNOWLEDGE:
9. Production, service, cost & revenue. 10. Function planning and organization.
11. Food quality and service, safety and hygiene. 12. Food and Wine, culinary traditions.
F&B MANAGER RESTAURANT ENOGASTRONOMY BANQUETING
MANAGER EXPERT MANAGER
DUTIES

RESPONSIBILITIES

KNOWLEDGE &
COMPETENCE

READING
2. MATCH numbers & letters about some emerging food jobs.
1. What does a food taste tester do? A. Food stylist.
2. Who uses chemistry and physics and why? B. The restaurant publicist.
3. Who makes food look tasty and fresh? C. Molecular gastronomists. They trial food
4. Who develops good brand images of texture.
restaurants? D. He samples food & drink for quality.

GRAMMAR
3. COMPLETE with adverb 4. UNDERLINE the correct verb form.
of manner. 1. Food street chefs often sell / are selling
1. He was dressed very ............................ ready-made foods.
(elegant) with a suit and tie. 2. The author signs / is signing copies of his
2. I ............................ (easy) found the phone cookbook now.
number in the directory.
3. Today lots of chefs specialize / are
3. He buys ............................ (local) and eats
specializing in vegan food.
............................ (healthy).
4. A food taste tester samples / is sampling
4. This restaurant has been ............................
food and drinks.
(sustainable) designed.

5. REVISE the unit contents and TRANSLATE using the correct phrasal verb:
1. Il F&B manager svolge la politica 3. Non è facile calcolare il numero esatto di
aziendale e le operazioni di strutture opportunità di lavoro che offre l’industria
ricettive. della ristorazione.
2. Il banqueting manager deve essere 4. L’industria dell’ospitalità è composta da 3
al passo con le nuove tendenze nel aree.
catering per eventi. 5. Posso restituirti il denaro domani?

WORK OUT • KEEP UP WITH • PAY BACK • CARRY OUT • BE MADE UP OF

27
 1 UNIT 3 ADS & FADS
Module

ADS & FADS

Businesses in the food & beverage industry make wide use of advertising, in printed form
or online. The traditional forms are television, radio, printed magazines, newspapers, flyers
THE FOOD PEOPLE

(volantini), billboards (cartelloni, manifesti). New forms are web sites, social media, emails and text
messaging. Whatever the form, an ad, short for advertisement (annuncio pubblicitario) promotes
F&B establishments and communicates the feel, the atmosphere of the business.
Here are a few examples.

TAKE IT EASY

1. READ and CHOOSE which media (1-8) these 5 ads use.

1. web site 5. television
2. email 6. billboard
3. flyers 7. magazines
4. newspaper 8. social media

www.youtube.com

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28
 UNIT 3 ADS & FADS
ADVERTISEMENT =
...............................................
Nome di cosa ADVERTISED =
...............................................
ADVERTISER = Aggettivo/Participio passato
...............................................
Nome di persona UNADVERTISED =
ADVERTISE =
.............................. ...............................................
Verbo Aggettivo/Participio passato
ADVERTISABLE =
...............................................
Aggettivo UNADVERTISABLE =
...............................................
ADVERTISING = Aggettivo
...............................................
Nome di cosa/Aggettivo

WORD FORMATION
2. READ the word formation spidergram of the verb ADVERTISE and MATCH each
derivative word with its correct meaning. Then, TRANSLATE them.
1. A business, product, service or person made known to the public through advertising.
2. A business, product, service or person suitable to be advertised.
3. The business to persuade people to buy products or services by making them known.
4. A poster or announcement in newspapers, magazines, radio, television or digital media,
designed to attract public attention on a business or product.
5. Something present on the market without any promotion to make it known.
6. A company, person, or organization that advertises a product or service.
7. To attract public attention to a business, product, service, especially in order to sell it.
8. A business, product, service or person inadequate to be advertised.

3. COMPLETE with the correct word from the 4. LOOK AT the word
ADVERTISE spidergram. formation spidergram of
the verb ADVERTISE. Then,
1. Last month Ted’s pub was ............................ in the newspaper.
try to make your own word
2. Igloos are ............................ in Italy.
spidergrams for these verbs:
3. If you want to sell something, put an ............................ in the
local paper. EMPLOY • PUBLISH
4. Mr Kerch is a very good wine ............................ . DEVELOP • PAY
USE
5. This product remained ............................ for its poor quality. ME!
6. Many companies ............................ their products on TV.
7. Almost everything on earth is ............................ nowadays.
8. The Coca Cola ............................ campaign is always very effective.

5. SPOT in the grid as many words as you 6. TRANSLATE this passage.

can from the word formation exercises.
La pubblicità è uno degli strumenti (tools) per
P U B L I S H M E M T vendere un prodotto, un servizio o promuovere
P E M P L O Y A M P D un’attività. Così i pubblicitari lanciano
l’azienda sul mercato per pubblicizzarla.
A A M E N V E L P A E
Questi esperti sviluppano le loro strategie sia
Y B Y P A Y E R L Y V
in forma stampata che online. Essi impiegano
I V E M L P H E O I E il migliore personale per le loro campagne
N I P R E O R C Y N L pubblicitarie e per sviluppare annunci creativi
che presentano lo stile, l’atmosfera e le offerte
G A I E R N Y U E G O
dell’azienda. Anche la ristorazione impiega
U N P A I D T M R E P queste tecniche pubblicitarie per promuovere
P A Y A B L E T E S E la sua immagine sulla base delle nuove
P U B L I S H E R N R tendenze che cambiano con i gusti dei clienti
o con l’uso di nuovi ingredienti.
U N E M P L O Y E D T

29
 1
Module

DO YOU KNOW THAT FOOD

& DRINKS AREN’T THE I DO. THE ATMOSPHERE
ONLY KEY FACTORS IN AN OF THE PLACE IS
IMPORTANT. WE CAN
THE FOOD PEOPLE

F&B BUSINESS? ANOTHER

ONE IS THE ATMOSPHERE ALSO CALL IT:
OF THE PLACE... FEEL – AMBIENCE –
CHARACTER – MOOD

READING
7. MARK with the correct number the feel, atmosphere each ad wants to communicate.
1. This place has a comfortable, friendly, warm character.
2. This place has the most homely & cosiest setting and feel you can expect, it’s your home.
3. This place offers a charming, exotic, oriental feel.
4. This place has a cheap, basic, unconventional mood.
5. This place has an invigorating and inviting feel delivered by the aroma of its product.
6. This place enjoys an intimate, confidential and romantic ambience.
7. The place combines a generous offer with an exciting, lively, fanatic – not a good choice of
word, perhaps – sporting atmosphere.

$ 2.99

Casual Fine Dining

Specializing in
Steaks, Seafood, Pasta
OUR GUEST HAVE AWARDED
US: BEST RESTAURANT,
BEST STEAK & SEAFOOD,
BEST FINE DINING,
TELEFOOD
BEST DATE PLACE www.telefood.weebly.com
COME & SEE WHY! Free
750 Lindsay Blvd
Idaho Falls, ID 83402
Home Delivery
Phone: (208) 524-3344 35391782 - 35391783
Open 6 days a week
Closed Sundays

30
 UNIT 3 ADS & FADS

READING
8. READ this ad. MARK the COME & ENJOY A RELAXING NIGHT WITH
statements True (T) or LOVELY FOOD, DRINKS & LIVE MUSIC
False (F). CORRECT
the false ones. DODO'S CAFÉ
FOOD, DRINKS & LIVE MUSIC
1. Dodo’s never closes Opening Hours
during the week. T F 12pm to 1am Monday to Saturday • 12pm to 12am Sunday
2. Fast lunch is served 113 Baker Street (London) W1U 6RS
everyday from 020 3075 1044 to order for delivery
12pm to 7pm. T F DODO'S FAST LUNCH £ 8,50
3. Guests can consume ANY WRAP WITH A SOFT DRINK,
any time wraps MINT TEA OR COFFEE
at Dodo’s Café. T F Between 12pm and 6pm • Monday to Friday
4. Dodo’s Café caters DODO'S WRAPS DODO'S DESSERT
also for vegetarian TO TAKE AWAY OR EAT IN SELECTION OF 3 DESSERTS
guests. T F PLEASE NOTE THAT WRAPS £ 12,00
ARE NOT AVAILABLE
5. Dodo’s Café does not CHOCOLATE &
AFTER 6pm
provide any facilities BANANA TART £ 4.75
All sandwiches are served
for the disabled. T F
with salad  EXOTIC TART £ 4.75
There is a fish option
6.
in Dodo’s menu. T F ❂ Steamed aubergine rolls  TART
MIXED BERRY
£ 4.75
with mixed salad & red
On Dodo’s menu gives
7.
useful information
pepper sauce £ 6.00  MOUSSE
CHOCOLATE
£ 4.75
Grilled pork sausage
for special diets. T F
8. Dodo’s Cafè can deliver
with fried sweet potatos  APPLE TART £ 4.75
your orders at home. T F
& onion ring £ 6.50
 MIXED PASTRIES £ 4.75
9. Dodo’s Cafè does not
Stewed chicken breast with  CREPES
lemon sauce & mashed SUZETTES £ 4.75
offer halal food for potatoes £7.00
Muslim guests. T F Roasted lamb shoulder ❂ SUITABLE FOR
VEGETARIAN
with fresh tomatoes,
salad & mint sauce £ 7.95  CONTAINS ALCOHOL
9. READ the menu again HALAL CHICKEN  CONTAINS NUTS
and WRITE the names
Baby changing • Wheel chair Access • Outdoor Space
under each dish.

…………..……………………………… …………..……………………………… …………..……………………………… …………..………………………………

…………………………………………… …………………………………………… …………………………………………… ……………………………………………

.......................................... .......................................... .......................................... .......................................... ..........................................

.......................................... .......................................... .......................................... .......................................... ..........................................

31
 1
Module

Track 9
PET PRACTICE LISTENING PART 2

10. LISTEN TO a dialogue between Bob and Josh who are making plans for their
evening. For each question CHOOSE the correct answer A, B, or C.
THE FOOD PEOPLE

1. Bob is showing a ..................... to Josh. 4. Bob didn’t remember that Josh:

a. menu a. has become a vegetarian.
b. magazine b. is allergic to nuts.
c. poster c. doesn’t like desserts.
2. Who has already been to the cafè? 5. ..................... is allergic to nuts.
a. Bob’s brother. a. Josh
b. Josh’s brother. b. Barbara
c. Josh’s girlfriend. c. Nadeen
3. They are planning to go there 6. Why is this a good place for Nadeen?
a. Tonight a. Because she likes DJ music.
b. On Saturday b. Because they have food for Muslims.
c. Tomorrow c. Because she has a crush on Bob.

COMMUNICATION

11. COMPLETE the dialogue between two friends with the translation of the expressions
in brackets.
1. How about going for good food and A. (Bella idea!) Where shall we go?
some music tonight?
2. (C’è un nuovo pub qui vicino). B. How do you know about it?
3. They gave me the leaflet in the tube. C. (Fantastico! Abbiamo le informazioni su
menu e prezzi).
4. (Non è costoso e ha una scelta di piatti D. That’s it. You know I’m a vegetarian and
per diverse esigenze). I’m allergic to nuts.
5. Don’t worry about that. They mark the E. (Perfetto. Allora a che ora ci
dishes containing nuts with a symbol. vediamo?).
6. (Vediamoci alle otto. Che ne dici di andare F. That’s fine. See you at
con la mia auto?). eight!

12. HOW TO SUGGEST? READ the note & make these suggestions.
1. Suggerisci di andare a piedi al pub piuttosto che (rather than)
andarci in auto.
2. Suggerisci di restare a casa e ordinare una pizza
online piuttosto che andare al ristorante.
SI SUGGERIS
3. Suggerisci di festeggiare il suo compleanno in un HOW/WHAT
CE USANDO
:
A B
pub con giardino esterno piuttosto che a casa. How about g OUT + ING
Suggerisci di scegliere un posto romantico ed
oing for a w
4. HOW/WHAT alk?
ABOUT + no
elegante per il suo primo appuntamento con How about a me
pizza?
Jane. WHY DON'T
WE/YOU + V
Why don't w ER
5. Suggerisci di ordinare un petto di pollo in e have an ap BO BASE
WHY NOT + e ri
umido piuttosto che delle salsicce di maiale VERBO BAS tif?
Why not sta E
alla griglia. rt with an ap
peti
LET'S + VER
6. Chiedi se vogliamo provare gli involtini di B O BASE SE S zer?
COINVOLTI N IAMO
EL
melanzane al vapore piuttosto che la spalla Let's invite To LA COSA SUGGERITA
di agnello al forno.
m to the part
SHALL I/ WE + y
Shall I call b VERBO BASE
ack later?

32
 UNIT 3 ADS & FADS

HELLO! DO YOU LIKE

THE SETUP
I HAVE ARRANGED
FOR TODAY’S
BIRTHDAY BUFFET?

A SPECIAL PLACE FOR YOUR SPECIAL DAY

The Ritz-Carlton, Westchester offers unique, elegant event halls for
weddings, conferences or other special occasions. We’ll work with
you to create a truly memorable event with exceptional attention
to detail and a wide variety of creative menus. Pamper your guests
and your family at our award winning Spa. We also offer a spacious
THE RITZ-CARLTON Spa Suite for private parties.
NEW YORK, WESTCHESTER
Call 914.467.5820 for details

Track 10
READING

13. READ & REORDER the dialogue between Mrs Ford and the Event manager to make
arrangements for her daughter’s coming of age party. Then LISTEN & CHECK.

....... Event M.: Now, how many guests are there?

....... Guest: That’s for the 1st of May. Is there a hall available on that date?
....... Event M.: Welcome to the Ritz-Carlton Event facilities Mrs Ford. How can I help you?
....... Guest: Hello, Mrs Taylor. We want to celebrate our daughter’s coming of age here.
....... Event M.: Lovely Mrs Ford. What date is it for?
....... Guest: Just flower decorations. She loves pink and yellow roses. Lots of them all
around.
....... Event M.: Sure. Thank you. I’ll call you in a couple of days for the contract and payment.
....... Guest: Thank God!
....... Event M.: Jolly good. What about the birthday cake?
....... Guest: Well, a hundred altogether.
....... Event M.: Fine, Mrs Ford. Do you have any special requests?
....... Guest: I think a standing buffet party is ideal for young people, don’t you?
....... Event M.: Fine. I’ll show you a sample setup I have arranged today. Will you follow me?
....... Guest: Sure… It’s wonderful. I’d like something like that for my girl too.
....... Event M.: Fine. Then, what kind of service do you prefer, seated or standing?
....... Guest: Yes please. Tell your chef to make a huge strawberry and whipped cream cake.
....... Event M.: It’s quite short notice. But yesterday we received a cancellation exactly for
that date.

33
 1
Module

14. WATCH the video to learn how to create an advertising leaflet for Video
How to make
F&B establishments. TAKE NOTE of the steps and the info you need a promotional
THE FOOD PEOPLE

leaflet
to make a successful promotional flyer.

15. LISTEN to these catchy phrases (frasi d’effetto) to advertise F&B Track 11
establishments & MATCH the sentences to the photos.

16. LISTEN again & COMPLETE. Then, IDENTIFY the correct F&B outlet (A-H).
A. THEME/CONCEPT RESTAURANT 1. pizza never dies
Who eats .............. E
…....
B. QUICK SERVICE RESTAURANT 2. ..................... is better …....
C. ETHNIC RESTAURANT 3. As ..................... teaches us …....
D. SPECIALITY RESTAURANT 4. The ..................... or nothing …....
E. PIZZERIA 5. Eat well and ..................... less …....
F. HEALTHY RESTAURANT 6. True ..................... flavour …....
G. CASUAL/FAMILY RESTAURANT 7. The ..................... of soup …....
H. FINE DINING RESTAURANT 8. We don’t ..................... with food …....

17. READ these catchy phrases and DECIDE which F&B outlet (A-H) they are most suitable
for. Then, with a partner, PRACTICE suggesting the right phrases like in the example:
A: How about using phrase 8 to advertise / promote a pizzeria?
B: Yes, I agree. I think it’s perfect / No, I disagree. I think phrase 8 is more suitable for a
quick service restaurant.
1. Home-made pasta. 8. Speedy pizza. 16. This is a luxury restaurant!
2. We love it spicy. 9. Taxi food. 17. Fish & cheap.
3. Food‘n Roll. 10. The chicken house. 18. Let’s meat!
4. Made with flour. 11. Like Mom’s house. 19. Listen to your palate.
5. The flavours of nature. 12. Already ready. 20. Big food little money.
6. Pizza with double zed. 13. The light diet food. 21. From the farm to the pan.
7. Expensive but the best. 14. The good taste of food. 22. Pizza… what else?
15. Made in Italy.

34
 UNIT 3 ADS & FADS

18. CREATE A PROMOTIONAL LEAFLET.

Pre-Task: WATCH the video How To Make A Promotional Leaflet again and READ Dodo's
Café ad again.
Task 1: Choose an F&B operation and invent a name, a location, address and phone number.
Task 2: On a word document (or on a poster or Power Point Presentation), write these and
all the necessary info about: opening times, closing day, address, phone number.
Task 3: Use some of the catchy phrases in ex. 16 and 17 (or others you might invent) and
describe the atmosphere and mood of your outlet.
Task 4: Include sample dishes and specialities with photos.
Task 5: Show your leaflet to the class.

PET PRACTICE SPEAKING PART 2

DESCRIBING PICTURES

19. DESCRIBE the picture, where people are and what they are doing. TIME yourself
and SPEAK for 2-3 minutes.
USEFUL LANGUAGE:
• In this photo / picture I can see...
• I think they are in...
• The place must / might / could be...
• On the ground floor I can see...
• On the first floor there is/are...
• In the foreground, in the background, in the middle, on the left /right / top /
bottom of the photo...
• I think / imagine the people are feeling...
• This photo makes me think about / of ...

35
 1
Module

PET PRACTICE READING PART 1

20. READ and MARK the correct letter A, B, or C.

THE FOOD PEOPLE

I'm not going anywhere

special. I just really 1 A. The woman says that she likes travelling.
like airplane food.
B. The woman is flying to a place where food is
special.
C. The thing the woman really likes about air
travelling is food.

A. Just pay one and get two.

B. Show you are part of the club and get one free.
C. Buy one and get 2 free toppings.
2

3
A. If you want to work on a cruise ship, you have to pay.
B. When you work on a cruise ship you can travel and
get paid.
C. You can’t travel on a cruise ship if you don’t work.

A. This kitchen operates full day on Wednesday.

B. This kitchen is closed everyday of the week.
C. This kitchen operates only half day a week.
4

A. Eating is not permitted on subway

trains.
B. You can’t take food on subways.
C. The dining car is closed.
5

36
 UNIT 3 STOP & CHECK

TAKE IT EASY

1. MATCH English and Italian.

1. web site A. atmosfera = 10
.........
2. television B. posta elettronica = .........
3. email C. sito internet = .........
4. billboard D. annuncio pubblicitario = .........
5. flyer E. quotidiano = .........
6. magazine F. mezzi di comunicazione sociali = .........
7. newspaper G. volantino = .........
8. social media H. opuscolo = .........
9. advertisement I. televisione = .........
10. atmosphere J. campagna pubblicitaria = .........
11. fad K. rivista = .........
12. catchy phrase L. moda passeggera = .........
13. leaflet M. frase ad effetto = .........
14. advertising campaign N. cartellone = .........

WORD FORMATION
2. CHOOSE the correct option.
1. If you want to sell your restaurant, why don’t you advertise it on the internet?
a. noun b. adjective c. verb d. adverb
2. There are advertisements for that job in all local newspapers.
a. noun b. adjective c. verb d. adverb
3. She has worked for lots of advertising campaigns.
a. noun b. adjective c. verb d. adverb
4. The Tuscany region is the best producer of CHIANTI wine.
a. noun b. adjective c. verb d. adverb
5. Canteen facilities and services became operational in the 1950s.
a. noun b. adjective c. verb d. adverb
6. The staff were divided into organizationally separate groups.
a. noun b. adjective c. verb d. adverb
7. That company caters for public institutions only.
a. noun b. adjective c. verb d. adverb
8. They worked together productively for ten years.
a. noun b. adjective c. verb d. adverb AH
Fooealthy
3. REVISE the unit contents and
For d,
TRANSLATE these catchy phrases.
Sapori della natura.
Donic't, Wea
lt
a
Pan
1.
2. Pizza… che altro? Moo hy
3.
4.
5.
6.
Fatto in Grecia.
Caro, ma il migliore.
La casa delle uova.
Ascolta il tuo palato.
IOrtg'ansic FOOD
IS A
d!

7. Il buon sapore del cibo. WEAPON

Dolci fatti in casa.
8.
9. Già pronto.
DON'T
10. Dalla fattoria alla pentola. WASTE IT

37
 1 GLOSSARY
Module
THE FOOD PEOPLE

UNIT 1 THE SERVICE INDUSTRIES

HOSPITALITY brasserie birreria

canteen mensa
accommodation alloggio casual informale
broad ampio chain catena
business affari /azienda classify classificare
century secolo commercial commercial
customer cliente concept idea, concezione
develop sviluppare consumer consumatore
development sviluppo cost (n, v) costo, costare
dominating dominante cuisine cucina, stile culinario
dub soprannominare elsewhere altrove
employ dare impiego, assumere ethnic etnico (pertinente ad una cultura specifica)
employer datore di lavoro factory fabbrica
employment occupazione fast veloce
entertainment intrattenimento field campo
goods merci fine dining cucina raffinata, di qualità
grow (grew-grown) crescere franchise franchising
hotelier albergatore full complete, pieno
industry industria fusion fusione, unione
inn locanda healthy sano, salutare
key driver fattore chiave interior arredamento d’interni
leisure tempo libero kind tipo, specie
need (n, v) bisogno, aver bisogno di lounge salotto, salottino
pilgrim pellegrino main principale
pilgrimage pellegrinaggio market mercato
produce produrre motorway autostrada
provide fornire one-plate item piatto unico
provider fornitore operation attività
satisfaction soddisfazione outlet punto vendita
service servizio outside fuori, esterno
spa località termale pop up spuntare, saltar fuori
support (n, v) sostegno, sostenere profit profitto
travel (n, v) viaggio, viaggiare purchase (n, v) acquisto, acquistare
travel agency agenzia di viaggio quick veloce
traveller viaggiatore revenue ricavo, fatturato
umbrella ombrello satisfaction soddisfazione
wide range vasta gamma stall bancarella
street vendor venditore ambulante
supplier fornitore
CATERING SECTORS supply (n, v) fornitura, fornire
supporting (adj) di sostegno
accommodation alloggio take away (n, v) cibo da asporto, portare via
affordable conveniente, a buon mercato temporary temporaneo
aim scopo theme tema, filo conduttore
amusement divertimento typical tipico
ancillary ausiliario, secondario unusual insolito
atmosphere atmosfera vending machine distributore automatico
automated automatizzato welcome (n, v) accoglienza, accogliere
avoid evitare welfare benessere / sussidi pubblici, assistenziali
balance (n, v) equilibrio, bilanciare well known conosciuto, noto
brand marca, marchio

38
 GLOSSARY

CONTRACT CATERING TRAVEL CATERING

(air) plane aereo accessible accessibile
canteen mensa comfortable comodo
cater (for) fornire cibi e bevande cruise liner nave da crociera
caterer fornitore di cibi e bevande delivery consegna
education istruzione enhance potenziare, migliorare
elderly home casa per anziani focus (n, v) fulcro, focalizzarsi
facility struttura incentive incentivo, stimolo
first rate di prima classe in-flight in volo
health care assistenza sanitaria insulated termicamente isolato
inside interno itinerary itinerario
meal pasto key driver fattore chiave
nursery home asilo nido leisure tempo libero
off the premises fuori dai locali / in sede need esigenza
on the premises nei locali / fuori sede on board a bordo
outside esterno railway ferrovia
place luogo scheduled programmato, previsto
ship nave sea mare
train treno starred chef chef stellato
wheel ruota terminal stazione, capolinea
widespread diffuso tray vassoio
workplace luogo di lavoro trolley carrello

UNIT 2 FOOD SERVICE JOB

PRIMARY PROFILES possess possedere
profile profilo professionale
baker panettiere reservation prenotazione
bartender barista / barman responsible responsabile
business azienda, impresa revenue ricavo, guadagno
carry out svolgere, portare a termine safety sicurezza
check controllare schedule (n, v) piano, pianificare
clean up sistemare, riordinare selection scelta
competence competenza setup disposizione
cook (n, v) cuoco, cucinare show (n, v) mostra / esibizione, mostrare
customer care cura del cliente skill abilità, capacità
duty compito, mansione source fonte
enogastronomy enogastronomia standard livello
establishment locale, esercizio step passo
event evento supervise sovrintendere, sorvegliare
expert esperto trade commercio
glamorous affascinante train formare, addestrare
hire assumere waiter cameriere
hygiene igiene
in charge of incaricato di
interview (n, v) intervista / colloquio di lavoro, intervistare COOL JOBS
keep up with tenere il passo
knowledge conoscenza ad, advertisement annuncio pubblicitario
leadership capacità di commando aesthetic appeal attrattiva estetica
manage gestire, dirigere, riuscire allergy allergia
monitor monitorare, controllare animal-free senza animali
organize organizzare arrange sistemare
outlet punto vendita author autore
pastry artist pasticciere balloon palloncino, sfera
plan (n, v) piano, pianificare boiler bollitore
planning pianificazione brand marchio

39
 1
Module

caramel caramello recipe ricetta di cucina

career carriera research ricerca
cart carretto rice riso
caterer ristoratore safety sicurezza
THE FOOD PEOPLE

caviar caviale sample (n, v) campione, assaggiare

chemistry chimica scientist scienziato
cookbook ricettario sensory analysis analisi sensoriale
cooker fornello shelf-stable a lunga durata
cool jobs professioni interessanti smell (n, v) odore, odorare
culinary culinario spit out sputare
design progettare stall bancarella
emerging jobs professioni emergenti strawberry fragola
farmer agricoltore street food cibo da strada
farmer’s market mercato di agricoltori stylist stilista
flavour aroma, gusto supplement integratore
flavourologist esperto in aromi sustainable sostenibile
foam spuma taste bud papilla gustativa
food science scienza dell’alimentazione
taste tester assaggiatore
gastronomist gastronomo
taste gusto
genetically modified geneticamente modificato
tasty gustoso
goal obiettivo
texture consistenza
gourmet buongustaio
theme tema
health salute
trade shows fiere
healthy sano, salutare
train formare
ice-cream gelato
trend moda, tendenza
kiosk chiosco
trick furgone
lawyer avvocato
local (adj) locale, del posto vegan vegano
look(n, v) aspetto, apparire worker’s rights diritti del lavoratori
manufacturer fabbricante
molecular molecolare
noodles tagliatelle VERBS & PHRASAL VERBS
pearl perla
physical science scienze fisiche carry portare, trasportare
physics fisica carry out eseguire, realizzare
plant-based a base di vegetali keep tenere, conservare
poison (n, v) veleno, avvelenare keep up with tenersi al passo
powder polvere make creare, costruire
print (n, v) stampa, stampare be made up of essere costituito da
promotional promozionale pay pagare
provider fornitore pay back restituire
publicist promotore pubblicitario work lavorare
raspberry lampone work out calcolare
raw crudo

UNIT 3 ADS & FADS

ad, advert, advertisement anuncio pubblicitario live (adj) vivo, dal vivo
advertise pubblicizzare lively vivace
ambience ambiente, atmosfera magazine rivista
announcement anuncio mood umore, stato d’animo
atmosphere atmosfera Muslim mussulmano
billboard cartellone newspaper quotidiano
charming affascinante plain semplice
comfortable comodo promote promuovere
fad moda, capriccio suitable adatto
flyer volantino unconventional non convenzionale
friendly socievole wheel chair sedia a rotelle

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