Takeaway Common Problems That E S P > Hotel Management > Level B1.

2 Pre-Intermediate
a Restaurant Faces

Instructor: Date:

Learner: Regional Branch:

Program: Center:

CONTENT
• Let’s Start! • Let’s Explore! • Let’s Practice! • Extension Activity • Target Words • Learning Points

Let’s Start!

It could be better!

Learning Outcome: Can Do Statements:

Exchange advice and suggestions in a • I can identify common problems at a
range of social and work contexts. restaurant.
Writes a report about the quality of the • I can write about common problems at
product. a restaurant.
Ask your partner:
• Why is reputation important for a
restaurant?
• What are the most common problems
at a restaurant?

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 Takeaway Common Problems That E S P > Hotel Management > Level B1.2 Pre-Intermediate
a Restaurant Faces

Let’s Explore!

Reputation is the key*!

*“Key” is what people think is important about something or someone.

Instructions: Read the text below.

Restaurants could be able to overcome difficulties and common problems by following

these easy tips.

The food industry is a difficult and complex one. Any restaurant could face common
problems, but if you look for success and continuance you should consider the following
advice. First, reputation in your restaurant is the starting point to avoid common
problems. Successful eating places must be able to create a nice reputation. Second, the
owners should be aware of food consistency, menu size, staff, customer service, and
management. All these details make possible for your clientele to have a good opinion
and come to your restaurant regularly.

How to identify common problems in your restaurant and develop strategies to go on?
Keep your menu in check and look for complications. For instance, the menu could have
few options for customers, therefore it has to be balanced with enough meat, vegetables
and fruit. Remember these situations will affect your business because the customer will
not come back.

If your service is bad, customers will remember. At all times, your staff should make
customer contact, and they must be pleasant, welcoming and accommodating. Finally,
keep in mind, problems could be overlooked. For example, the food is decomposed if it is
not well stored, caramelized dessert should be in freezers and crunchy or fluffy food
store at room temperature. Also, the inventory could fail if it is not well supervised, and
hiring the right employees and training them to address any situation might ensure their
motivation and this will make them willing to assure the goals of the restaurant. You
need to know how to manage your business to make sure it runs profitably. Your
business will be able to overcome difficulties and common problems if you retain a good
reputation.

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 Takeaway Common Problems That E S P > Hotel Management > Level B1.2 Pre-Intermediate
a Restaurant Faces

Let’s Practice!

Some Insights on Common Problems

Instructions: Circle the correct option to complete the sentences. Read the words
aloud. Check your pronunciation with your instructor. Some steps to solve common
problems.

1. Restaurants (could overcome / could to overcome) difficulties and common

problems.
___________________________________________________________________
2. This restaurant has a nice reputation; it (must / musn't) have good service.
___________________________________________________________________
3. Boosting the quality of a restaurant requires an investment; I have seen restaurants
that closed because they (couldn't afford / couldn't afforded) to make big changes.
___________________________________________________________________
4. This building is the biggest in this neighborhood; they (may / may not) have a really
impressive kitchen to work.
___________________________________________________________________
5. Finally, keep in mind that problems (might / couldn't) be overlooked.
___________________________________________________________________

Let’s Practice!

Describing arduous* situations to deal with.

*“arduous” difficult to achieve or success

Complete the sentences by writing its corresponding word. Use capital letter where
necessary.

1. Hire the right employees and train them to address any situation and make sure
they are ______________ and willing to assure the goals of the restaurant.
2. The food is _________________ if it is not well stored,
3. The perishable food is ___________ if it is not cooked when it should be.
4. Big menu size sometimes is _____________ because some customer get lost,
they always need a waiter to understand the menu.
5. Most of the complaints are due of bad customer service, it is ______________ in
top notch restaurants.

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 Takeaway Common Problems That E S P > Hotel Management > Level B1.2 Pre-Intermediate
a Restaurant Faces

Extension Activity

A mind map for common problems that a restaurant faces

Instructions: Complete the following steps. Fill in the Self-Assessment.

Self-Assessment Yes No
a) Identify the main problems a 1. I identify principal
restaurant faces. problems in a
b) Create a mind map using the restaurant.
concept of “restaurant’s problems” 2. I create a mind map
as your main topic. using the concept of
c) Design lines and sub-lines, “restaurant’s problems”.
remember that each line represents 3. I design lines and sub-
a single word (vocabulary) that lines, remember that
relates to the main topic. each line represents a
d) Share your mind map with a single word (vocabulary)
partner. that relates to the main
topic.
4. I share the mind map
with a partner.

Target Words

• overcome (verb): to defeat or be • continuance (noun): it is when things

victorious in something or situations can continue
e.g. Restaurants could be able to e.g. If you look for success and
overcome difficulties and common continuance you should considered the
problems. following tips.

• retain (verb): to maintain or keep • clientele (noun): a group of people

e.g. Your business will be able to who like to go to restaurants or stores
overcome difficulties and common e.g. It will make possible for your
problems if you retain a good clientele to have a good opinion and
reputation. come to your restaurant regularly.

• consistency (noun): it is when things • overlook (verb): to miss the

remain the same opportunity of seeing or looking for
e.g. The owners should be aware of important facts
food consistency, menu size, staff, e.g. Finally, keep in mind that
customer service and management. problems could be overlooked.

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 Takeaway Common Problems That E S P > Hotel Management > Level B1.2 Pre-Intermediate
a Restaurant Faces

Learning Points

Modal Verbs to Talk About Speculation and Problems In a Restaurant

The modal verbs must, may, might, could, can are used to talk about possibilities
and speculations. You can make a guess at present or future tenses. You can choose
the verb depending on how sure you feel about something.

The modal verb is an auxiliary verb. Therefore, it is a verb that is used with another
verb which goes in the base form (infinitive) but without the preposition “to”.
For instance: I could go.

Affirmative: Subject + MODAL + infinitive (e.g. be, go, do, etc) It could be better.
Negative: Subject + MODAL not + infinitive (e.g. be, go, do, etc) She couldn't go
later.

MODAL FUNCTION EXAMPLE

Anna is eating a sandwich. She
MUST Certainty, you are sure it is true!
must be hungry!
You need a book. You could go to
COULD Possibility and speculation!
the library.
Possibility and speculation, you Anna is not at work. She
MAY / MIGHT
are less sure! may/might be home now.
Certainty, you are sure is not We are joking. We can’t be
CAN’T
true! serious.

Examples

• Restaurants could overcome difficulties and common problems.

• Restaurants could be able to overcome difficulties and common problems.
• Finally, keep in mind that problems could be overlooked.

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 Takeaway Common Problems That E S P > Hotel Management > Level B1.2 Pre-Intermediate
a Restaurant Faces

Learning Points

Food consistency
Adjectives are an important part of language, they describe and have an essential
function when you need to talk about characteristics.

These are some words you can use to talk about the density, form, shape, taste, color
or firmness of the food.

Adjective Example
buttery This is our best buttery croissant!
caramelized A wonderful and caramelized donut!
crunchy My favorite crunchy chocolate bar!
fat-free I love to eat fat-free cheese!
fluffy Your mashed potato is fluffy!

Examples

• The food is decomposed if it is not well stored.

• Caramelized dessert should be in freezers and crunchy or fluffy food store at room
temperature.