Unit 1: INTRODUCTION
Objectives
Give a brief introduction about the course.
Contents
Purpose, entry level
Main features and structure
Classroom use and self-study guide
What is the purpose of the course?
To prepare learners for typical situations in which they have to under-stand and respond in English.
What is the language level?
The course is for learners ranging from the elementary level namely those who have studied some English or who have acquired some English in their work to more advanced speakers, who need to study systematically the English of food and beverage service.
What does the course consist of?
The course book, which comprises:
16 teaching units
The text of the tape-recorded exercises
A table of unit contents
A cassette of recorded exercises. This is an essential part of the course.
What are the main features of the course?
Learners practise understanding questions, requests, etc. in typical situations, from customers who have different accents and express themselves in different ways.
They practise using a more limited but adaptable range of active language for speaking to customers.
There is also some reading and writing practice where it is relevant for example, in the unit on banquets.
Each unit is based on a topic an aspect of restaurant and bar work, such as taking orders or making reservations.
Some language elements (such as polite questions or countable and uncountable nouns) occur in more than one unit, because such lan-guage is needed in different kinds of situations, and also because it is useful for students to encounter key language items more than once.
In nearly all the language practice, students play the part of members of staff who are dealing with customers.
Students have many opportunities to apply the language work to local situations, and to bring their personal experience, knowledge and interests into the work.
Many of the exercises ask students to work in pairs or small groups, usually in realistic customer-staff situations.
