Hotel and

Catering
Student Workbook

2
Contents
Unit 1 Page 1
Unit 2 2
Unit 3 3
Unit 4 4
Unit 5 5
Unit 6 6
Unit 7 7
Unit 8 8
Unit 9 9
Unit 10 10
Unit 11 11
Unit 12 12
Unit 13 13
Unit 14 14
Unit 15 15
Unit 16 16
Unit 17 17
Unit 18 18
Answer Key 19

ii Hotel and Catering

1
1 Complete the sentences using the correct dates.
Example (5/8) The restaurant is closed on 5th August .

1 (2/5) We’d like to book a table for two on .
2 (7/ 11) The new bar opens on .
3 (24/12) Does the restaurant open on ?
4 (15/2) My holiday begins on .
5 (30/8) The train leaves at 9.15 a.m. on .
6 (27/5) Could I reserve a double room on ?

2 Match the requests and offers (1–4) with the replies (a–d).

1 Could I have a beer, please? a Yes please. My room number’s 245.

2 Can I have your key card? b Certainly. Would you like draught or bottled?
3 Would you like ice? c Certainly. Here it is.
4 Shall I charge this to your room? d Yes please, and lemon.
3 Complete the sentences with a, an or the.
1 Can we have adjoining room?
2 What’s dish of the day?
3 Could we have table for four?
4 Put olive on a cocktail stick. Then, put olive in the glass.
5 Yes, the hotel has car park.
6 Put some crushed ice into cocktail shaker. Pour three measures of gin into shaker
and stir.

4 Look at the pictures and complete the sentences about Bruno’s bad day.

1 He his on the food slicer.

2 He ran for the when the went off, and fell
over some boxes.
3 He got a nasty electric from a faulty .

Hotel and Catering 1

2
1 Complete the sentences with a, an or some.
1 Would you like wine?
2 bottle of Chablis, please.
3 Could we have bread?
4 Would you like aperitif?
5 Could I have ice in my cola?
6 Could you call me taxi?
7 Just glass of red wine, please.
8 I want to change money.

2 Rearrange the words to make requests and offers.

1 lemon / you / like / ice / Would / and / ?

2 smoke / Can / I / in here /?

3 reservation / Shall / check / I / your / ?

4 a menu / I / have / Could / ?

5 like / more / Would / some / you / ?

3 Match the requests and complaints (1–6) with the responses (a–f).
1 There isn’t any soap in the bathroom. a I’m sorry, I’ll get you one.
2 Excuse me, I don’t have a fork. b Would you like some more with your main course?
3 I asked for white wine, not red. c I’ll tell the wine waiter to bring you some.
4 Do you have any milk? d Four? Of course. I’ll get you another.
5 We ordered four coffees. e Certainly, madam. I’ll bring some.
6 We finished the bread with our starter. f I’m sorry, I’ll send some up straight away.

4 Choose the correct words to complete the sentences.

1 I don’t have much / many work to do today.
2 There are much / a lot of guests waiting to pay.
3 Is the manager responsible for much / a lot of staff?
4 We don’t have much / many rooms available.
5 I spent a many / a lot of money in Madrid.
6 How much / many time do we have before the taxi arrives?
7 There are much / a lot of drinks on the menu.
8 How many / a lot of languages do you speak?

2 Hotel and Catering

3
1 Use the clues to complete the puzzle. What is the missing word?
1 The third month of the year. (5)
1
2 The first day of the weekend. (8)
2
3 The eleventh month. (8)
4 Christmas Day is 25th . (8) 3 N
5 The middle day of the week. (9) 4
6 A spring month in Europe. (5) 5
7 The month between June and August. (4) 6
8 The day after Monday. (7) 7
9 The day before Friday. (8)
8
10 The weekend starts
9 T
on night! (6)
10
11 The only month beginning
with the letter O. (7) 11 O
12 New Year’s Day 12
is 1st . (7)

Missing word:

2 Underline the odd one out.

1 dry still sweet medium dry
2 soda tonic cocktail ginger ale
3 beer brandy rum vodka
4 port gin sherry vermouth
5 Riesling Chablis Merlot wine
6 orange juice Bacardi mineral water coke

3 Match the food with the ingredients.

1 Penne arrabbiata
2 Mixed seafood
3 Hollandaise sauce
4 Salmon coulibiac
5 Béarnaise sauce
6 Summer pudding
7 Meringues
a thin slices of white bread, raspberries, and sugar
b chilli, tomatoes, garlic, basil, pine nuts, and pasta
c egg whites and icing sugar
d tarragon, shallots, vinegar, dry white wine, egg yolks, butter,
salt and pepper
e layers of rice, onions, mushrooms, salmon, eggs, and puff pastry
f egg yolks, lemon juice, butter, salt and pepper
g half a lobster, king prawns, scallops and mussels

4 Complete the sentences with this, that, these or those.

1 Those starters on worktop aren’t finished yet.
2 Could you pass me bottle? The one on the shelf.
3 I’ll serve dishes here if you take .
4 Here you are, sir. is today’s lunch menu.
5 Excuse me. Who are people over there?

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4
1 Complete the sentences using the adjectives listed below.
frothy stewed fresh strong regular milky

1 The restaurant has a fish delivery every day.

2 The coffee’s too . Could I have some milk please?
3 The compote consists of several summer fruits.
4 If you like milk in your coffee, choose a cappuccino.
5 A latte is different to espresso. It’s a coffee made with half milk and half water.
6 What size cola would you like? Large, , or small?

2 Complete the crossword using the clues below.

Across
2 Italian rice dish. (7) 1
D
3 Mix of stewed fruits. (7)
6 Meat from the front part of the chicken. (6) 2
R
8 Luxury vegetable with tender tips. (9)
3 4 5
9 Hot pepper. (6) C P S
10 An open pastry dish. (4) 6
B
11 Popular ocean fish served whole 7
E
or filleted. (3, 4) 8
A
13 Tropical fruit with orange flesh. (5)
9 10
Down C T
1 Usually ordered after the main course. (7)
4 Green nut. (9) 11 12

5 Spicy dance. (5) S B

13 14
M N
7 Small, strong, black coffee. (8)
12 Soft French cheese. (4)
14 A lot of people have an allergy to these. (4)

3 Rearrange the letters to make cooking preparation verbs. Match the verbs (1–6) with the phrases (a–f).
1 egart a the egg whites until they’re stiff
2 teba b the carrots into little sticks
3 hmsa c the onions finely and fry them in oil
4 tirs d the fresh parmesan to go with the pasta
5 phoc e the custard so it doesn’t stick to the pan
6 ennlijue f the potatoes with butter and cream

4 Complete the sentences using the words listed below.

corked chilled security ice bucket aperitif
1 Champagne is usually served in an .
2 A newly-opened bottle of wine that is not fit to drink is .
3 Most people like to drink their white wine .
4 An is drunk before a meal.
5 If there is trouble in the bar, the staff will call .

4 Hotel and Catering

5
1 Use the clues below to complete the puzzle. 1 B
What is the missing dessert?
2 D
1 A small black fruit. (12)
2 A blue cheese from Denmark. (6, 4)
3 M
3 A hard Spanish cheese. (8)
4 The flavour of white ice cream. (7)
5 A small, soft, red fruit. (9) 4 V
6 A popular American / 5 R
British dessert. (5, 3)
7 A soft cheese from France. (9) 6 A
8 The cheese used on pizzas. (10)
7 C
9 Fresh fruit dessert. (5, 5)
8 M
10 A good dessert for a hot day. (3, 5)

Missing dessert: 9 F

10 I

2 Label the diagram with the words listed below.

beater ejector  stand  1
speed control  tilt-back head 
beater  mixing bowl  turntable 7
2
1
2
3
3
6
4
5
6 5
4
7

3 Read the sentences and decide if they are true (T) or false (F).
1 Cheddar is a hard cheese from Britain.
2 Roquefort is a blue cheese from Italy.
3 Manchego is a soft cheese from Spain.
4 Dolcelatte is a soft blue cheese from Italy.
5 Gouda is a hard cheese from the Netherlands.
6 Danish Blue is a hard cheese from Denmark.
7 Gruyere is a soft cheese from France.
8 Mozzarella is a soft cheese from Italy.
9 Camembert and Brie are soft cheeses from France.
10 Parmesan is a soft cheese from Italy.

Hotel and Catering 5

6
1 Match (1–10) with (a–j) to make sentences.
1 Try not to a again what’s happened?
2 I’m sure we can b it straightaway.
3 Could you just tell me c through to the bar?
4 I’ll see to d your table won’t be long.
5 You could email your office e and explain what’s happened.
6 Would you like to come f quite understand.
7 Of course, sir, I g and take your order.
8 I’m sure h sort something out.
9 I’ll bring some menus i worry.
10 I’ll come back in a few minutes j through to you in the bar.

2 Put the phrases in the order (1–7) a waiter would use during a meal.
a Are you ready to order?
b Enjoy your meal.
c Good evening. A table for two?
d Here’s the menu. Today’s special is …
e This way please.
f Would you like to order some wine with your meal?
g Can I get you an aperitif?

3 Complete the sentences with who, which, or that.

1 The dish most visitors associate with the UK is fish and chips.
2 The Mediterranean diet, is based on olive oil, is now considered to be very healthy.
3 Foods are frozen or tinned are never as tasty as fresh foods.
4 ‘Foodies’ is a name used today in the UK for people really enjoy eating.
5 Turkey, is where Europe meets Asia, is an important bridge between cultures.
6 Gourmets are people see food as a serious hobby.

4 Look at the sign for The Northern Restaurant and complete the information
below using from, before, on, in, during, for, or until.

T h e N o rt h e r n R e stau r a n t
Open Tues–Sun, 6.30 p.m.–11 p.m.
Italian night Thurs. Last bookings Wed 10 p.m.
Closed 10–27 Feb.

The Northern Restaurant is open 1

the evenings. It’s open 2
6.30
3
11 p.m. Unfortunately, it isn’t open 4
the day and it’s closed
5
Mondays. There’s a special Italian night 6
Thursday, but you must
book 7
10 p.m. 8
Wednesday evening. Next month, the hotel will be
closed 9
1 7 days 10
the 10th 11
the 17th of February.

6 Hotel and Catering

7
1 Complete the table with the appropriate verb or noun.
Verb Noun
receive reception
reserve 1

2
confirmation
inform 3

accommodate 4

locate 5

6
cancellation

2 Read the text and answer the questions.

Turning the tables
There has never been a more important time for the hospitality
and tourism industries to employ top-class waiters, sommeliers,
and reception staff. Staff in front-of-house are the first people you
see when you walk in the door, and the last when you leave. That’s
what the customer remembers. Customers expect good food. They
also want good service.
For all front-of-house staff, it’s important to have an immaculate
appearance, a pleasing personality and good social skills. They must
know who likes conversation and who wants to be left alone, and they must give attention to details and
possibly predict what the customer wants.
A top-class waiter also has to know about all the items on the menu including wine. Serving food is no
longer just about laying tables and carrying plates. Pay, conditions and career opportunities are actually
better than in the kitchen.

1 Name three front-of-house hotel or restaurant staff members.

2 What do customers want from a restaurant?

3 Name three qualities a good front-of-house person should have.

4 In what ways is a front-of-house career better than cooking?

3 Find eight words relating to food service. c w l a e n i o z u

The words read from left to right (→) h w a i t e r h c n
and top to bottom (↓). e s e c i a n a u i
f o h w j t e l s f
waiter  sommelier  neat z s e r v i c e t o
tidy  uniform  service t i d y e a s c o r
customer chef o i j h b r w h m m
n s e l t i j o e s
s o m m e l i e r i
c i o w b a z n l w

Hotel and Catering 7

8
1 Put the words in the correct order to make kitchen hygiene and food safety guidelines.
1 make sure / clothing / hygienic / you / clean, / Please / always wear

2 compulsory / a cap / Wearing / in the kitchen / is

3 your hair / have to / You’ll / tie / back

4 be scrubbed / At the end of / all work surfaces / each shift / have to / and cleaned

2 Choose the correct words to complete the sentences.

1 You must / needn’t remember to wash your hands after touching raw food, to prevent contamination.
2 I can’t / must inform Chef if I have an infection – he’ll decide if it is OK for me to work.
3 You don’t have to / mustn’t use the slicer without the guard because you might cut yourself.
4 There’s no eating in the food preparation area, so you don’t have to / can’t chew gum.
5 You mustn’t / needn’t put food in the general rubbish bin – use the correct food bin.

3 Complete the sentences using the words listed below.

roll out glaze hazard overlapping roughly stiff whites zero tolerance contamination

1 The trainees changed into their before they started work in the kitchen.
2 Chef has a policy towards anyone who doesn’t follow the hygiene rules.
3 It’s important to keep the work surfaces clean to help prevent food .
4 Jewellery can be a . It might fall into the food.
5 Beat the egg whites until they are .
6 the pastry and cover the bottom and sides of the flan tin.
7 Chop the vegetables and add them to the stock.
8 In French apple flan, the apple slices are and covered in a .

4 Match the words (1–9) with the descriptions of the food processes (a–i).
1 Scatter over the top. a blanch
2 Slice into thin, narrow strips. b blend
3 Press to get all the liquid out. c discard
4 Throw away. d soak
5 Put into boiling water for a few minutes. e sprinkle
6 Mix together. f moisten
7 Make a circular movement or fold. g shred
8 Dampen with liquid. h roll
9 Cover with water and leave. i squeeze

8 Hotel and Catering

9
1 Complete the instructions using the words listed below.
minutes pastry dough butter rub flan

Chef: OK, we’re going to make a French apple 1

. It’s quite simple. First we need
a 2
case. How do we make shortcrust pastry?

Boy: It’s flour and 3

mixed with water.
Chef: Yes, that’s right. First, sift the flour with a pinch of salt and 4
in the butter. Next, add a
tablespoon of sugar and mix it in. Then mix to a stiff 5
with a little cold water. Then
we need to leave it for about 30 6
.

2 Read the recipe and complete the instructions using the verbs listed below.
season mash remove squeeze chop peel
Mexican guacamole
1 seeds from chillies
2-3 green chillies
2 juice from limes
large bunch coriander
3 avocado and remove stone
2 limes
4 avocado and coriander
salt and black pepper
5 or liquidize chillies, lime juice, avocado and coriander
3 ripe avocados
6 with salt and pepper

3 Complete the sentences with have to, needn’t or mustn’t and

the correct form of the verbs listed below.
clean wear tell handle wash mop use store

1 You Chef if you’re not feeling well.

2 You food if you’ve got open cuts.
3 The kitchen porters clean the rubbish bins. You them.
4 Everybody their hands in the hand-wash basin.
5 (we) the floor after every shift?
6 Cooked and raw foods separately.
7 You the meat slicer when the guard is off.
8 You your cap in the staff dining room. None of us do.

4 Match the dishes (1–6) with the flags (a–f).

1
2
3
4
5
6

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10
1 Match the beginnings (1–8) with the endings (a–h) to make popular desserts.
1 Vanilla a tart
2 Blackcurrant b pudding
3 Crème c salad
4 Chocolate d with chocolate sauce
5 Profiteroles e mousse
6 Fruit f ice cream
7 Summer g brûlée
8 French apple h sorbet

2 Label the equipment diagram with the words listed below.

feed tube pusher spindle  1
lid blade disks speed selector 
handle bowl motor unit 9
2
1
2
3
3 10

4 8 4

5
6 5

7 7 6

8
9
10

3 Match the parts of the mixer (1–9) with the descriptions (a–j).
1 disks a part containing the motor and the various circuits making the appliance work
2 motor unit b blades that can replace the cutting mechanism to grate or mince food
3 spindle c device that pushes food into the bowl
4 speed selector d propeller blade that mixes or grinds food as it turns
5 bowl e part used to pick up and move the bowl
6 handle f shaft that transmits the motor’s movement to the blade or disks
7 blade g device used for controlling the rotation speed of the blade or disks
8 lid h conduit in which food is placed
9 feed tube i container in which food or ingredients are placed
10 pusher j removable part covering the bowl

4 Choose the correct word to complete the sentences.

1 Put the dirty plates into the .
a  cupboard b bin c blender d dishwasher
2 You use a to make meringue.
a 
blender b whisk c knife d sieve
3 When you make a tart you cook it in the .
a 
deep fryer b grill c oven d  frying pan

10 Hotel and Catering

11
1 Label each section or person in the restaurant kitchen diagram using the words listed below.
dishwasher
dirty dish table
1
oven
pot and pan sink 10
hot food table 2
pre-rinse sink 9
waiter 3

gas range
4
chef
hot plate

1
2
3
4
5 5
8
6
6
7
8 7
9
10

2 Find ten words relating to cooking methods. b a r b e c u e r d

The words read from left to right (→) a e s o z q d o g e
and top to bottom (↓). k l r i o e g s s e
e e e l h n r c t p
bake barbecue boil  h s r d u q i e e f
deep fry fry grill poach  z r o k o s l r a r
roast steam stew p o a c h i l d m y
b q s g n r e h j p
o s t e w s v g z o
r g f r y k e s q r

3 Rearrange the words to make sentences in the Past Simple.

1 she / ask for / dessert / without cream
2 chef / cook / wonderful / a / meal
3 he / key in / reservations data / the
4 waiter / the / open / bottle of Champagne / a

4 Make words from the letters in italics to complete the menu.

1 Basil and atotmo soup
2 Red nonio tart
3 shomurom pâté
4 kudc’s reliv pâté
5 slemou marinière
6 Goat’s cheese dasal

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12
1 Complete the dialogue using some or any.
Man: Do you have 1
ice cream?
Waiter: Yes, there’s vanilla, chocolate and strawberry.
Man: I’d like 2
chocolate and vanilla please. What about you Emma?
Woman: Do you have 3
fresh fruit salad?
Waiter: I’m afraid we don’t have 4
left. Would you like some fresh fruit instead?
Woman: That would be nice. Thank you.
Waiter: Would you like 5
more wine?
Man: No, thanks.

2 Match the questions and statements (1–8) with the replies (a–h) to make dialogues.
1 Who ordered the Champagne? a OK, OK. We’ll drink up.
2 Where are the disabled toilets? b Yes, I’ll ask them to calm down.
3 Do you have ID? c If you take a seat, I’ll send the waitress over.
4 Can we start a tab behind the bar? d Just on the left near the door.
5 What soft drinks have you got? e The table in the corner.
6 Can we order drinks at the bar? f Um … no. We’ll have a cola and a lemonade.
7 The table by the door is very noisy. g Certainly, sir. What name is it?
8 I can’t serve you any more drinks. h We’ve got cola, fizzy orange, or lemonade.

3 Read the text and answer the questions.

Chocolate
The name chocolate comes from Mexico. It was discovered by the Mayans more than a thousand years ago.
The people of Central America used cocoa beans as a currency – one avocado was worth three beans, ten
beans bought a rabbit. The Aztecs collected taxes in the form of cocoa beans. Christopher Columbus brought
drinking chocolate to Spain early in the 16th century. It was a little bitter for European tastes, so they added
milk and sugar. They also took out the chilli and added another Mexican spice, vanilla. By 1770, chocolate
was a luxury item in Europe. In 1828, Mr van Houten from Holland discovered how to extract cocoa butter and
cocoa powder from the bean.
1 Where does the name chocolate come from?

2 As well as making a drink, how did the Central Americans use chocolate?

3 What did Europeans take out and add to chocolate?

4 What did van Houten discover?

4 Match the job titles (1–9) with the job descriptions (a–i).
1 baker a person who is in charge of the staff in the back of the house
2 dishwasher b person who cleans dishes, floors, restrooms
3 executive chef c cook that helps with food preparation, but may not have training
4 food preparation worker d chef that is second in command
5 head cook e specializes in fast-food, simple cooking
6 kitchen manager f helps other cooks by doing odd jobs such as slicing and portioning
7 line cook g specializes in baking bread and desserts
8 short order cook h highest cook, trained in culinary arts
9 sous chef i cook with the most seniority and experience

12 Hotel and Catering

13
1 Match the menu sections (1–10) with the menu items (a–j).
1 Dessert a Big Daddy’s cheeseburger with fries
2 Starters b Homemade iced tea
3 Specialities c Junior spaghetti and meatballs
4 Refreshments d Apple pie à la mode
5 Seafood e Mouth-watering garlic cheese toast
6 Sides f Mashed potatoes
7 Kids menu g Chef’s spicy ribs
8 Sandwiches h Lemon and herb-glazed tuna
9 Wine list i Seasonal tossed greens
10 Salads j ½ litre house white

2 Choose the correct word to complete the sentences.

1 I’m sorry, but our kitchen (stops / closes) at 11:00 p.m.
2 Would you like anything for (sweets / dessert)?
3 How was (all / everything)?
4 Our (house / home) wine is Rioja Reserva from Spain.
5 Would you like to take a look at our wine (description / list)?
6 Our (special / speciality) is a seafood platter.
7 We stay open until the last customer (leaves / goes).
8 A (sampler / tasting) plate gives you a chance to try several different items at once.

3 Match the words below with the drink groups in the table.
Some words may be used more than once.
draught sweet still light mixer red bitter sparkling full-bodied lager soft drink 
double dry white medium fizzy single rose magnum

Beers Wines Spirits Non-alcoholic

sparkling sparkling

4 Correct the mistakes in the sentences.

1 Can ask you them to calm down?

2 The under-age drinkers order what did?

3 What other soft drinks you have got?

4 Who break the glass on the terrace?

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14
1 Correct the mistakes in the sentences.
1 Did leave the men the bar quietly?

2 For what drinks did table 3 ask?

3 Have the glass you removed from the terrace?

4 Who does want to start a tab behind the bar?

2 Read the text and answer the questions.

Rioja
Rioja is a region of Spain with a long history of wine making. Rioja vineyards, especially those for making
red Rioja, were planted long before Romans arrived in the area. Eighty per cent of Rioja production is red
wine. Four different kinds of grape are used, and it is the Tempranillo grape that gives the wine most of
its flavour. Rioja is labelled for quality according to the type of ageing the wine has had. Typical ageing
examples are: Vino de Crianza – at least two years old, with one year in a cask; Reserva – three years old,
with at least one year in an oak cask; Gran Reserva – two years in an oak cask plus three years in a bottle.
1 Where is the Rioja region?

2 Did the Romans bring the first wines to Spain?

3 How many types of grapes are used to make the red Rioja?

4 What is the minimum age of a bottle of Vino de Crianza?

5 How is the Reserva different from the Crianza?

6 Is the Gran Reserva aged only in oak?

3 Look at the menu. Decide if the items are Starters (S), Main courses (M), or Desserts (D).

Menu
1 Chocolate cheesecake 6 Goat’s cheese and red onion tart
2 Soup of the day 7 Breast of chicken
3 Ice cream 8 A selection of cheeses
4 Fillet steak 9 Seasonal fruit compote
5 Sea bass 10 Chicken liver pâté

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15
1 Complete the sentences with the words listed below.
allergy meal bottle recommend fresh

1 What can you for the main course?

2 The sea bass is in today.
3 Is everything alright with your ?
4 Could we have another of wine?
5 Does this dish contain nuts? I have a food .

2 Choose the correct word to complete the sentences.

1 Mango sorbet is a sort of water ice / ice cream.
2 Fruit compote is a mix of fresh / stewed fruits.
3 Dolcelatte is a strong / creamy blue cheese from Italy.
4 Manchego is a creamy / strong sheep’s milk cheese from Spain.
5 An Americano is a small / regular black coffee.
6 A latte is a black / milky coffee.
7 An espresso is a small strong / milky coffee.
8 A cappuccino is a coffee with frothy / creamy milk on top.

3 Complete the sentences with the words and phrases listed below.
few enough how many more many a little another how much much some

1 Our supplier is very good. We don’t get corked bottles of wine.

2 A: people order three courses for lunch?
B: Very . Two courses are for most people.
3 The dessert is quite light – there isn’t cream in it.
4 A: bread is left?
B: Only two pieces. And we need some butter, too.
5 Can I have the fish with just of the salsa?
6 Table 5 have ordered bottle of Rioja and they’d like mineral water.

4 Complete the sentences with the Present Simple or Present Continuous form of the verbs
in brackets. Use short forms if appropriate.
1 We (not serve) meals outside today because it’s too cold.
2 The waiter will be here in a moment. He (just check) tonight’s menu with the chef.
3 Mr and Mrs Kohl (arrive) on Monday evening at eight o’clock.
4 We sometimes (reserve) a table at La Hosta, but tonight we (eat)
at Palino’s.

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16
1 Complete the sentences with a word or phrase from each box, as shown in the example.
A B
memorable involves alternate weeks  a lot of hard work  food 
time junk working conditions consuming meal

My work schedule is very good. We work early and late shifts on alternate weeks .

1 Our are very good. We get good pay and training.
2 Building up a business .
3 In the UK so many children eat which is bad for their health.
4 I think the most I’ve ever had was in a restaurant in Lima.
5 People think that cooking good food takes a lot of time, but really it needn’t be .

2 Match the jobs (1–7) with the tasks (a–g).

1 assistant manager a We have to make sure the rooms are all properly cleaned and
2 cashier available for guests.
3 concierge b Some guests would like help with making theatre reservations.
4 hall porter c The person who takes responsibility when the manager is not there.
5 executive housekeeper d The money taken in the bar has to be counted and banked.
6 laundry attendant e Sheets need to be folded and towels neatly piled on the shelves.
7 maitre d’ f The guests need help with their luggage while they check out.
g The dining area needs to be rearranged for a private function, a
buffet and a formal dining room.

3 Match the verbs (1–7) with the phrases (a–g) to make instructions about kitchen safety and hygiene.
1 wear a the kitchen rules and regulations
2 scrub b long hair.
3 tie back c clean whites every day.
4 report d all the work surfaces.
5 wash e any illnesses or infections.
6 keep f raw and cooked foods separate.
7 follow g hands in the hand-wash basin.

4 Complete the text using the words listed below.

options allergic organic diets smoke-free allergy allergy-tested food allergies

The hospitality industry has to respond to its customers’ demands. 1

to cigarette smoke is
very common, so many hotels and restaurants are now completely 2
If people are
3
to dust mites, they will ask for rooms without carpets and for 4
sheets.
Many people suffer from 5
, so kitchens have to prepare special menus. Special
6
can usually be catered for if kitchens are informed in advance. Vegetarian 7

are almost always offered on menus nowadays, and natural 8

choices – free from artificial
chemicals are often available too.

16 Hotel and Catering

17
1 Look at the pictures and complete the sentences about Bruno’s bad day.

1 When Bruno arrived at work this morning he fell on the slippery and hurt his .
2 He picked up a bag of potatoes and strained his .
3 He took salt from the and found it was caustic soda.

2 Write sentences describing these Greek dishes using the notes provided and the words and
phrases below.
baked served type of made cooked

1 Kleftiko
• in oven (slowly)
• roast lamb or goat
• potatoes

2 Baklava
• dessert
• honey and nuts
• after main course with coffee

3 Rearrange the words to make expressions used by a waiter.

1 the menu here’s

2 ready you to are order

3 drinks any can you I get

4 non-smoking smoking you like or would

4 Match each type of knife (a–d) with its description (1–4).

1 Bread knife serrated knife used for cutting
fresh bread a

2 Cook’s knife knife with a range of uses,

from cutting meat to chopping
fresh herbs b
3 Carving knife knife with a narrow blade
used to slice pieces of cooked meat
into portions c
4 Cleaver knife with a wide rigid blade
heavy enough to break bones
d

Hotel and Catering 17

18
1 Choose the correct words to complete the sentences.
1 French fries are cooked in the .
a  oven b  frying pan c  deep fat fryer d  food processor
2 We make soup using the liquid in the .
a 
stockpot b blender c refrigerator d saucepan
3 Food is kept warm under the .
a 
heat lamps b grill c oven d hob
4 Each chef has their own .
a 
cupboard b oven c worktop d  work station

2 Complete the sentences with this, that, these or those.

1 Right. menu here is today’s menu.
2 Look at this menu. are the dishes I want you to prepare.
3 ’s tomorrow’s menu over on the board.
4 are tomorrow’s dishes over there.
5 desserts here are ready for the dining room.

3 Complete the text with must or have to.

Carlos and Emily work in the kitchen. They 1
prepare the vegetables for lunch every
morning. Also, they 2
chop onions and peel carrots. They 3
wash their hands in
the hand-basin before touching food. They 4
wash the kitchen floors every day and
they 5
clean the bins regularly. They 6
remember to put the rubbish in the
correct bins for food or general rubbish.

4 Choose the correct verb to complete the sentences.

1 We have to julienne the carrots and the onions.
a  cut b prepare c chop d break
2 The kitchen porters the potatoes before boiling them.
a  slice b strain c beat d pour
3 You have to the broccoli and cauliflower into florets before boiling.
a  prepare b fold c stir d break
4 the egg whites together to make meringue.
a  Whisk b Cut c Blend d Stir

18 Hotel and Catering

Answer Key
Unit 1
1 1 2nd May
2 7th November
3 24th December
4 15th February
5 30th August
6 27th May
2 1 b  2 c  3 d  4 a
3 1 an 4 an / the
2 the 5 a
3 a 6 a / the
4 1 cut / finger
2 fire exit / fire alarm
3 shock / toaster
Unit 2
1 1 some 5 some
2 A 6 a
3 some 7 a
4 an 8 some
2 1 Would you like ice and lemon?
2 Can I smoke in here?
3 Shall I check your reservation?
4 Could I have a menu?
5 Would you like some more?
3 1  f  2  a  3  c  4  e  5  d  6  b
4 1 much 5 a lot of
2 a lot of 6 much
3 a lot of 7 a lot of
4 many 8 many
Unit 3
1 1 March 7 July
2 Saturday 8 Tuesday
3 November 9 Thursday
4 December 10 Friday
5 Wednesday 11 October
6 April 12 January
Missing word: cancellation
2 1 still 4 gin
2 cocktail 5 wine
3 beer 6 Bacardi
3 1 b  2 g  3 f  4 e  5 d  6 a  7 c
4 1 that 4 This
2 that 5 those
3 these / those
Unit 4
1 1 fresh 4 frothy
2 strong 5 milky
3 stewed 6 regular
2 Across Down
2 risotto 1 dessert
3 compote 4 pistachio
6 breast 5 salsa
8 asparagus 7 espresso
9 chilli 12 brie
10 tart 14 nuts
11 sea bass
13 mango
3 1 grate d 4 stir e
2 beat a 5 chop c
3 mash f 6 julienne b
4 1 ice bucket 4 aperitif
2 corked 5 security
3 chilled
Unit 5
1 1 blackcurrant 6 apple pie
2 Danish Blue 7 camembert
3 manchego 8 mozzarella
4 vanilla 9 fruit salad
5 raspberry 10 ice cream
Missing dessert: chocolate mousse
2 1 beater ejector 5 turntable
2 tilt-back head 6 mixing bowl
3 speed control 7 beater
4 stand
3 1 T  2 F  3 F  4 T  5 T 
6 F  7 F  8 T  9 T  10 F
Unit 6
1 1 i  2 h  3 a  4 b  5 e 
6 c  7 f  8 d  9 j  10 g
2 1 c  2 e  3 g  4 d  5 a  6 f  7 b
3 1 that / which 4 who
2 which 5 which
3 that / which 6 who
4 1 in 7 by / before
2 from 8 on
3 until 9 for
4 during 10 from
5 on 11 until
6 on
Hotel and Catering 19
Answer Key

Unit 7 Unit 10
1 1 reservation 4 accommodation 1 1 f  2 h  3 g  4 e  5 d  6 c  7 b  8 a
2 confirm 5 location
2 1 pusher 6 spindle
3 information 6 cancel
2 lid 7 motor unit
2 1 waiter / waitress, sommelier, receptionist 3 blade 8 speed selector
2 Good food and good service 4 handle 9 feed tube
3 An immaculate appearance, a pleasing 5 bowl 10 disks
personality and good social skills
3 1 b  2 a  3 f  4 g  5 i 
4 Pay, conditions and career opportunities
6 e  7 d  8 j  9 h  10 c
are better.
4 1 d  2 b  3 c 
3 c n u
h w a i t e r c n Unit 11
e a u i 1 1 pot and pan sink 6 chef
f t s f 2 dishwasher 7 gas range
3 pre-rinse sink 8 hot plate
s e r v i c e t o
4 dirty dish table 9 oven
t i d y o r
5 waiter 10 hot food table
m m
e 2 b a r b e c u e d
s o m m e l i e r a o e
k i g s e
e l r t p
Unit 8 r i e f
1 1 Please make sure you always wear clean, o l a r
hygienic clothing. p o a c h l m y
2 Wearing a cap in the kitchen is compulsory. s
3 You’ll have to tie your hair back. s t e w
4 At the end of each shift all work surfaces
f r y
have to be scrubbed and cleaned.

2 1 must 4 can’t 3 1 She asked for dessert without cream.
2 must 5 mustn’t 2 Chef cooked a wonderful meal.
3 mustn’t 3 He keyed in the reservations data.
4 The waiter opened a bottle of Champagne.
3 1 whites 5 stiff
2 zero tolerance 6 Roll out 4 1 tomato 4 Duck’s liver
3 contamination 7 roughly 2 onion 5 Moules
4 hazard 8 overlapping / glaze 3 Mushroom 6 salad
4 1 e  2 g  3 i  4 c  5 a  6 b  7 h  8 f  9 d Unit 12
Unit 9 1 1 any 4 any
2 some 5 some
1 1 flan 4 rub
3 any
2 pastry 5 dough
3 butter 6 minutes 2 1 e  2 d  3 f  4 g  5 h  6 c  7 b  8 a
2 1 remove 4 chop 3 1 Mexico.
2 squeeze 5 mash 2 It was used as currency / money.
3 peel 6 season 3 They took out chilli and added milk, sugar
and vanilla.
3 1 have to tell 5 Do we have to mop 4 He discovered how to extract cocoa butter
2 mustn’t handle 6 have to be stored and cocoa powder from the bean.
3 needn’t clean 7 mustn’t use
4 has to wash 8 needn’t wear 4 1 g  2 b  3 h  4 f  5 i  6 a  7 c  8 e  9 d
4 1 e  2 f  3 d  4 b  5 c  6 a

20 Hotel and Catering

 Answer Key

Unit 13 4 1 aren’t serving

1 1 d  2 e  3 g  4 b  5 h  2 ’s just checking
6 f  7 c  8 a  9 j  10 i 3 are arriving
4 reserve, ’re eating
2 1 closes 5 list
2 dessert 6 speciality Unit 16
3 everything 7 leaves 1 1 working conditions
4 house 8 tasting 2 involves a lot of hard work
3 3 junk food
4 memorable meal
Beers Wines Spirits Non-alcoholic 5 time consuming
draught sparkling dry (gin) sparkling
2 1 c  2 d  3 b  4 f  5 a  6 e  7 g
lager full-bodied white (rum) mixer
bitter dry double still 3 1 c  2 d  3 b  4 e  5 g  6 f  7  a
light sweet single soft drink 4 1 Allergy 5 food allergies
red fizzy 2 smoke-free 6 diets
3 allergic 7 options
white
4 allergy-tested 8 organic
medium
light Unit 17
rose 1 1 floor / knee
magnum 2 heavy / back
3 cupboard
4 1 Can you ask them to calm down? 2 1 Kleftiko is baked / cooked slowly in the oven.
2 What did the under-age drinkers order? It is a type of roast lamb or goat. It is served
3 What other soft drinks have you got? with potatoes.
4 Who broke the glass on the terrace?
2 Baklava is a type of dessert. It is made of
Unit 14 honey and nuts. It is served after the main
1 1 Did the men leave the bar quietly? course with coffee.
2 What drinks did table 3 ask for? 3 1 Here’s the menu.
3 Have you removed the glass from the terrace? 2 Are you ready to order?
4 Who wants to start a tab behind the bar? 3 Can I get you any drinks?
2 1 Spain 4 Would you like smoking or non-smoking?
2 No 4 1 d  2 b  3 c  4 a
3 Four
4 Two years old Unit 18
5 It’s aged for at least three years in an oak cask 1 1 c  2 a  3 a  4 d
6 No – two years in oak plus three years in
the bottle. 2 1 This 4 Those
2 These 5 These
3 1 D  2 S  3 D  4 M  5 M  3 That
6 S  7 M  8 D  9 D  10 S
3 1 have to 4 have to
Unit 15 2 have to 5 have to
1 1 recommend 4 bottle 3 must 6 must
2 fresh 5 allergy 4 1 c  2 a  3 d  4 a
3 meal
2 1 water ice 5 regular
2 stewed 6 milky
3 creamy 7 strong
4 strong 8 frothy
3 1 many
2 How many / few /enough
3 much
4 How much / more
5 a little
6 another / some

Hotel and Catering 21

 acknowledgements
The publisher would like to thank the following for their kind permission to reproduce
photographs and other copyright material:
Illustrations by: Harry Venning p1, 17 (cartoons); Oxford Designers and
Illustrators pp5, 10, 11, 17 (knives)
Photographs: Alamy Images pp1 (david sanger photography), 9 (prawn cocktail/
Stockbroker), (Bigos/Profimedia.CZ a.s), (wraps/Handmade Pictures), 17
(kleftiko / Simon Reddy), (baklava / Bon Apetit); Corbis p9 (kebab shop/Rainer
Holz); OUP pp7 (Push / Digital Vision), 9 (curry/the food passionates), (sushi/
Photodisc), (flags/Stockbyte).
Cover image by: OUP (Chefs preparing food / Stockbyte)

3 A001860

www.oup.com