MO1FT - FOJP - INT - 8846 - fullBKrev 2

FutureTRANS_Food_INT:Layout 1 12/13/10 3:50 PM Page 1
FUTURE English for Results

FUTURE
Future’s research-based, comprehensive curriculum empowers learners with
the academic, workplace, and media literacy skills they need to get ahead. TRANSITIONS TO WORK
• Future prepares students with 21st century skills, helping them transition
to further education or career training.
• Student book with interactive Practice Plus CD-ROM enables learners
to persist by providing multiple pathways to learning. Food Services
• Built-in multilevel instruction ensures the success of every student.
The Perfect Partner for

Future Transitions to Work
Future Transition to Work Future Transition to Work

Beginning Intermediate
Future Transitions to Work ISBN-13

Beginning Level
Healthcare 978-0-13-262851-8
Manufacturing 978-0-13-262855-6
Food Services 978-0-13-262852-5
Hospitality 978-0-13-262853-2
Technology 978-0-13-262854-9
Intermediate Level
Healthcare 978-0-13-262857-0
Manufacturing 978-0-13-262856-3
Food Services 978-0-13-262884-6
Hospitality 978-0-13-262883-9
Technology 978-0-13-262881-5
ISBN-13: 978-0-13-262884-6
ISBN-10: 0-13-262884-8
9 0 0 0 0
Future Companion Website http://www.pearsonlongmanusa.com/future 9 780132 628846 INTERMEDIATE

FT_Food_Int:1860_WPP2 12/9/10 12:17 PM Page 1
Unit 1
Word bank
Specialty food Special Other
store departments Food items occasions words
the bakery a cake a (vegetable) tray a birthday order
the deli a pie a (fruit) basket a wedding company
the meat department a pastry a turkey an anniversary
catering a sandwich a ham an office party
gift baskets a wrap a leg of lamb a holiday party
a salad a cracker a picnic
a (cheese) platter a meeting
DO IT YOURSELF! Add your own words to the lists.

______________________ ______________________ ______________________
______________________ ______________________ ______________________
Conversations
1 Answer the phone at work.

A. With a partner, read the telephone conversation between a City Market
employee and a customer.
A: Bakery. This is Kelly. How can I help you?
B: I’d like to order a cake for my son’s birthday.
A: Sure. I’ll get an order form. Just a moment, please.
B. PAIRS. Now use the word bank or your own words.
A: _________. This is _________. How can I help you?
B: I’d like to order _________ for _________.
A: _________. I’ll get an order form. Just a moment, please.
2 Offer to take a message. Leave a message.
A. With a partner, read the telephone conversation.
A: City Market. Catering.
B: Hello. Is Anthony Banks there?
A: No, I’m sorry. He’s not here right now.
B: When will he be in?
A: I’m not sure. Would you like to leave a message?
B: Yes, please. This is Jose Alcala. My number’s 555-0769.
A: _________. _________.
B: Hello. Is _________ there?
A: No, I’m sorry. _________’s not here right now.
B: When will _________ be in?
A: _________. Would you like to leave a message?
B: Yes, please. This is _________. My number’s _________.
Intermediate Level 1
Authentic practice
A. Read the telephone messages.
Anthony Banks Anthony Banks

6/9/11 12:15 6/9/11 1:10
r. Jose Alcala s. Susan Howard

Intermarket
(203) 555-0769 287 (203) 555-8499
Message He would like to order Message She would like to order

sandwich trays and fruit platters cheese and cracker platters for
for the company picnic on an anniversary party.
Saturday, June 14th.
Write true or false after each sentence.

1. Anthony Banks called at 12:15 p.m. _______________
2. Ms. Howard will call back. _______________
3. Mr. Alcala would like to order a cake. _______________
4. Mr. Alcala works at Intermarket. _______________
5. Ms. Howard would like to order food for a party. _______________
B. Now answer Anthony’s questions about his messages.
1. A: Are there any messages for me?
B: _______________________________________________________________________
2. A: When did Mr. Alcala call?
B: _______________________________________________________________________
3. A: What does Mr. Alcala want to order?
B: _______________________________________________________________________
4. A: Will Ms. Howard call me back?
B: _______________________________________________________________________
C. ROLE PLAY. Choose one message. Tell your partner about the call. Then ask and
answer questions about the message. Change roles to practice both parts.
2 Food Services
Unit 2
Word bank
Functions Banquet facilities Banquet facility amenities
a wedding reception a ballroom a dance floor a bar
a business meeting a reception hall a microphone a piano
a retirement dinner a private function room a podium a screen
a graduation party a conference room an overhead projector
a class reunion a garden patio
Types of meal service Rates Other words

buffet per guest setup submit
sit-down per hour cleanup a wine list
station-style for (5) hours linens

______________________ ______________________ ______________________
Conversations
1 Ask about reserving a banquet facility.

A. Read the conversation with a partner.
A: I’m looking for a place to have a wedding reception.
B: Well, I can show you the ballroom.
A: How much is it?
B: $44.95 per person. Would you like to see it?
A: Yes, please.
A: I’m looking for a place to have _________.
B: Well, I can show you _________.
A: How much is it?
B: _________. Would you like to see it?
A: _________.
2 Talk about a banquet facility.
A. Read the conversation with a partner.
A: I have a few questions about this facility.
B: Sure.
A: Is there a dance floor?
B: Yes, there is.
A: And can you show me the sit-down dinner menu?
B: Sure. No problem.
A: I have a few questions about this facility.
B: Sure.
A: Is there _________?
B: _________.
A: And can you show me _________?
B: _________.
Authentic practice
A. Read the online reservation form for University Catering.
Address: http://www.stateuniversity.edu.foodserv
University Catering
Online Reservation Form Setup, service, cleanup, and all linens are included.
Function Name: Retirement dinner
Contact Name: Ann Cohen Ph: 610-555-8549 E-mail: ann.cohen@consolidated.com
Date of Event: October 12 2011 Time: 6 : 30 to: 8 : 30
Location: Regent Room
Type of Service Needed: Buffet Meal: Dinner
Number of People: 35
Other Preferences or Comments: (Please include agenda if applicable.)
Please include a wine list.
Submit Form Clear Form
For more information, call University Catering at (714) 555-2424, ext. 1147.
Write yes or no after each sentence.

1. Ms. Cohen is making a reservation for a rehearsal dinner. _______________
2. The dinner is on October 12. _______________
3. The function is a sit-down dinner. _______________
4. Twenty-five people will attend the dinner. _______________
B. Answer a co-worker’s questions about Ms. Cohen’s reservation.
1. A: When does the dinner start?
B: _______________________________________________________________________
2. A: Is it buffet or station-style?
B: _______________________________________________________________________
3. A: How many people will attend?
B: _______________________________________________________________________
4. A: What is the contact person’s phone number?
B: _______________________________________________________________________
C. ROLE PLAY. With a partner, create a conversation between two workers at
University Catering. Ask and answer questions about Ms. Cohen’s reservation.
4 Food Services
Unit 3
Word bank
Cafeteria equipment Problems Actions
a beverage dispenser a slicer is empty fill
an ice machine a dishwasher is leaking repair
a coffee maker a tray conveyor is broken fill out
a steam table a garbage disposal is stuck turn in
a burner a cash register is jammed
a range hood

______________________ ______________________ ______________________
______________________ ______________________ ______________________
Conversations
1 Describe a problem with equipment.

A. With a partner, read the conversation between a cafeteria worker and a
manager.
A: Diana, can you help me?
B: Sure. What’s the problem?
A: The dishwasher won’t start.
B: OK, I can check it for you.
A: Great. Thanks.
A: _________, can you help me?
B: Sure. What’s the problem?
A: The _________.
B: OK, I can _________ it for you.
A: _________.
2 Report a problem with equipment.
A. With a partner, read the telephone conversation between a food services
coordinator and a cafeteria manager.
A: Food Services. Jose speaking.
B: Hello, I have a problem. I’m at the Edison School cafeteria. The garbage disposal isn’t working.
A: Did you fill out a work order?
B: Yes, I turned it in yesterday.
A: OK. I’ll send someone from Maintenance at about 11:00.
A: Food Services. _________ speaking.
B: Hello, I have a problem. I’m at _________. The _________.
A: Did you fill out a work order?
B: Yes, I turned it in _________.
A: OK. I’ll send someone from Maintenance at about _________.
Authentic practice
A. Read the work order form.
Maintenance Request 700312

By Paula Simone Date 11/02/11
Location Franklin School cafeteria
Problem The steam table is leaking.
Repair completed by Ralph Daly
Date completed 11/05/11
Now answer the questions.

1. Who reported the problem?
_________________________________________________________________________
2. When did she report it?
_________________________________________________________________________
3. What was the problem?
_________________________________________________________________________
4. Who completed the repair?
_________________________________________________________________________
5. When did he complete it?
_________________________________________________________________________
B. Julio Santos is the manager of the Springfield High School cafeteria. On March 7,
2011, the tray conveyor wasn’t working. Complete a work order form for Julio.
Maintenance Request 700313

By Date
Location
Problem
Repair completed by
Date completed
C. Nicolasa Borredo is a maintenance worker for the school district. She repaired
the tray conveyor at the Springfield cafeteria on March 8, 2011. Complete the
work order form for Nicolasa.
6 Food Services
Unit 4
Word bank
Special offers Coupon restrictions Other words
a free appetizer weekdays valid
a complimentary dessert before (5:00 p.m.) expire
a half-price entrée for (lunch) holidays
(10) percent off on (Sundays) dine-in
(5) dollars off take-out
all-you-can-eat delivery
two for one excludes
kids eat free
an early bird special
happy hour
a seniors’ discount

______________________ ______________________ ______________________
______________________ ______________________ ______________________
Conversations
1 Talk about special offers.

A. With a partner, read the conversation between a customer and a server.
A: I have a coupon for a half-price entrée.
B: I’m sorry, but that coupon is valid Monday through Thursday only.
A: That’s too bad. Do you have any specials today?
B: Yes, we do. We have an all-you-can-eat shrimp dinner for $15.99.
A: I have a coupon for _________.
B: I’m sorry, but that coupon is valid _________ only.
A: That’s too bad. Do you have any specials today?
B: Yes, we do. We have _________.
2 Talk about an overcharge. Offer to correct it.
A. With a partner, read the conversation between a customer and a cashier at a
restaurant.
A: Excuse me. I think I was overcharged. I gave you a coupon.
B: Oh, I’m sorry. Let me have a look.
A: See, the coupon says “One complimentary appetizer.”
B: Yes, you’re right. I’ll ring it up again.
A: Excuse me. I think I was overcharged. I gave you a coupon.
B: Oh, I’m sorry. Let me have a look.
A: See, the coupon says “_________.”
B: _________. I’ll ring it up again.
Authentic practice
A. Read the restaurant coupons.
Waldhorn Restaurant Save $9

In downtown Marian
Buy One Large Pizza,
NEW SUNDAY BRUNCH BUFFET
Get One Free
Vincent's Pizzeria
9944 South Blvd.
Buy 2 Sunday Brunch Buffets Hurry! Expires 12/31/11.
Get $5 Off
Offer good for dine-in
Expires 6/26/11.
One coupon per table. Not valid on holidays. and take-out only.
Excludes delivery.
Good Times
Cafe´
Corner of 3rd and Main
Complimentary
15% Off Appetizer
Your Total Dinner Bill With Entrée
With this coupon. Not valid With this coupon.
Saturdays. Weekdays only.
Expires 3/15/11. Offer Expires 9/1/11.
Match the special offers with the restaurants. Draw a line.

1. a free appetizer a. Vincent’s Pizzeria
2. 15 percent off b. Castle Townhouse
3. 5 dollars off c. Waldhorn Restaurant
4. buy one, get one free d. Good Times Café
B. Answer questions about the coupons.
1. What is the Good Times Café coupon for?
_________________________________________________________________________
2. When can I use the Castle Townhouse coupon?
_________________________________________________________________________
3. When does the coupon for Vincent’s Pizzeria expire?
_________________________________________________________________________
C. ROLE PLAY. Choose one of the coupons. With a partner, create a conversation
between a customer and a server at that restaurant. Ask and answer questions
about the coupon.
8 Food Services
Unit 5
Word bank
Menu items Types of restaurant suppliers Other words
chicken breasts linens a schedule
prime rib bakery a delivery
salmon meat temperature
pork loin produce
roasted potatoes dairy
mashed potatoes beverage
rice pilaf liquor
pasta beer
ice cream

______________________ ______________________ ______________________
______________________ ______________________ ______________________
Conversations
1 Talk about cooking schedules.

A. With a partner, read the conversation between two cooks preparing for a
banquet.
A: When should I start the chicken breasts?
B: In 10 minutes. At 12:15.
A: And what about the roasted potatoes?
B: In 15 minutes. At 12:20.
A: When should I start _________?
B: In _________ minutes. At _________.
A: And what about _________?
B: In _________ minutes. At _________.
2 Ask if you’re too late.
A. With a partner, read the conversation between a restaurant manager and a
supplier.
A: Hi. This is Charles from City Bistro. Can I still place a linens order for today?
B: No, I’m sorry. The driver left 20 minutes ago.
A: Oh, no. When’s the next delivery?
B: Tomorrow after 10:00.
A: Hi. This is _________ from _________. Can I still place a _________ order for today?
B: No, I’m sorry. The driver left _________ ago.
A: Oh, no. When’s the next delivery?
B: _________.
Authentic practice
A. Look at the cooking chart.
Write the cooking time next to each menu item.

1. salmon _______________
2. roasted potatoes _______________
3. prime rib _______________
4. baked potatoes _______________
B. Now plan a cooking schedule. These four items will be served at a banquet at
6:00 p.m. What time should you start cooking each dish?
1. salmon _______________
2. roasted potatoes _______________
3. prime rib _______________
4. baked potatoes _______________
C. ROLE PLAY. With a partner, create a conversation between two cooks. Ask and
answer questions about the cooking schedule in Exercise B.
10 Food Services
Unit 6
Word bank
Bus station supplies Bussing duties Other words
a bus tub a broom stock the bus station selling unit
a bus tray a dust pan sort the silverware a dozen
a tray stand ice fill the water pitchers a case
a water glass iced tea fill the condiments
a wine glass salad dressing clear the table
a water pitcher jelly wipe down the table
a tablecloth rolls sweep the floor
a wash towel empty the trash

______________________ ______________________ ______________________
______________________ ______________________ ______________________
Conversations
1 Ask a favor. Get supplies.

A. With a partner, read the conversation between two bus persons.
A: Could you please get me a water pitcher from the bus station?
B: I’d be glad to. Anything else?
A: Actually, could you get me some rolls too?
B: Sure. I’ll be right back.
A: Thanks a million.
A: Could you please get me _________ from the bus station?
B: _________. Anything else?
A: Actually, could you get me _________ too?
B: _________. I’ll be right back.
A: _________.
2 Offer to help. Accept or decline the offer.
A. With a partner, read the conversation between two bus persons.
A: Would you like me to sort the silverware?
B: Oh, thanks for offering, but I can do that myself.
A: Well, please let me know if there’s anything I can do.
B: Actually, you could fill the condiments.
A: Sure. No problem.
A: Would you like me to _________?
B: Oh, thanks for offering, but I can do that myself.
A: Well, please let me know if there’s anything I can do.
B: Actually, you could _________.
A: _________.
Authentic practice
A. Look at the online catalog for Tops Restaurant Supply.
Tops Restaurant Supply Online catalog
Item# Description Selling Unit Price

TC252 Tablecloth Each $8.98
White linen 52" X 52"
NK298 Napkins
White linen Dozen $14.98
WNG912 Wine glasses Case of 36 $64.98

9 oz.
WTG957 Water glasses Case of 36 $66.98

12 oz.
Descrip
P1005 Water pitcher Each $29.98

Metal 3 qt.
Write yes or no after each sentence.

1. A case of wine glasses is $64.98. _______________
2. There are 12 water glasses in a case. _______________
3. Tablecloths come in packagesWa
of 12. _______________
4. The water pitcher holds 3 quarts. _______________
B. Fill in the online order form for Tops Restaurant Supply. Choose three items from
the catalog. Write the product description, quantity, selling unit, price, and total
in the boxes.
Tops Restaurant Supply Shopping Cart Order form

Step 1: Contact information
Company name
Plum Canyon Grill
Account number
PCG 198772
Step 2: Complete product information

Product description
Quantity Selling Unit Price Total

Product description

Product description
12 Food Services
Unit 7
Word bank
Restaurant worker rules Deli choices
Don’t leave meat sitting out. roast beef provolone cheese
Don’t serve rare meat. salami Swiss cheese
Don’t serve alcohol without checking I.D. white bread mayonnaise
Don’t chew gum. wheat bread mustard
Don’t smoke. rye bread Italian dressing
Don’t eat in the dining room. sourdough bread potato salad
Don’t wear street clothes. American cheese macaroni salad
Don’t clock in for someone else. cheddar cheese coleslaw
Don’t clock out for someone else.

______________________ ______________________ ______________________
______________________ ______________________ ______________________
Conversations
1 Advise someone not to break the rules.

A. With a partner, read the conversation between two restaurant workers.
A: Dan, you’d better not eat in the dining room. It’s against the rules.
B: Really? Well, thanks for telling me.
A: Anytime.
A: _________, you’d better not _________. It’s against the rules.
B: _________. Well, thanks for telling me.
A: _________.
2 Offer a choice.
A. With a partner, read the conversation between a server and a customer.
A: Would you rather have wheat bread or white bread?
B: I’d like wheat bread.
A: OK. And would you like American, cheddar, or Swiss cheese?
B: American, please.
A: Would you rather have _________ or _________?
B: I’d like _________.
A: OK. And would you like _________, _________ or _________?
B: _________, please.
Authentic practice
A. Read the sandwich order form.
Deli Delectables 1177

Sandwich order form
Customer's Name John Bradshaw
Meat: Bread: Cheese: Condiment:

___turkey ___white ___American
___mayonnaise
___ham ___wheat
___cheddar ___mustard
___roast beef ___rye ___provolone ___Italian dressing
___salami
___sourdough ___Swiss
Side:
___potato salad ___coleslaw fruit
___fresh
Write the customer’s choices below.

1. bread _______________
2. condiment _______________
3. meat _______________
4. cheese _______________
5. side _______________
B. Now answer questions about the sandwich order.
1. Would the customer rather have turkey or ham?
_________________________________________________________________________
2. Would the customer like mustard, mayonnaise, or Italian dressing?
_________________________________________________________________________
3. What side dish would the customer like?
_________________________________________________________________________
C. ROLE PLAY. With a partner, practice taking a sandwich order. Offer your partner
choices. Check your partner’s choices on the order form.
Deli Delectables 1178

Sandwich order form
Customer's Name
Meat: Bread: Cheese: Condiment:
___turkey ___white ___American ___mayonnaise
___ham ___wheat ___cheddar ___mustard
___roast beef ___rye ___provolone ___Italian dressing
___salami ___sourdough ___Swiss
Side:
___potato salad ___coleslaw ___fresh fruit
14 Food Services
Unit 8
Word bank
Accidents Safety maintenance Other words
get burned wash hands wet faucet
get cut clean the counter liquid soap handle
hurt your back sanitize the cutting boards a nail brush raw meat
trip mop the floor rinse sneeze
start a fire disinfect the sink dry blow your nose
drop the plates replace the sponges hot air dryer
break the glasses scrape the grill
blow a fuse change the deep fryer oil

______________________ ______________________ ______________________
______________________ ______________________ ______________________
Conversations
1 Warn someone about a danger.

A. With a partner, read the conversation between two restaurant workers.
A: Be careful!
B: Why? What’s wrong?
A: That’s dangerous. You might get cut.
B: You’re right. Thanks for warning me.
A: You’re welcome.
A: _________!
B: Why? What’s wrong?
A: That’s dangerous. You might _________.
B: You’re right. Thanks for warning me.
A: _________.
2 Remind someone to do something.
A. With a partner, read the conversation between two kitchen workers.
A: How often should I mop the floor?
B: At least twice a day. It’s important. Don’t forget.
A: I won’t.
B: And remember to sanitize the cutting boards.
A: Don’t worry. I will.
A: How often should _________?
B: _________. It’s important. Don’t forget.
A: I won’t.
B: And remember to _________.
A: Don’t worry. I will.
Authentic practice
A. Read the poster about proper handwashing.
PROPER HANDWASHING
HOW
1 Wet hands. 2 Apply liquid soap. 3 Wash hands for 4 Use a nail brush.
Use warm water. 20 seconds.
TRASH
5 Rinse 6 Dry hands with a 7 Turn off faucet 8 Put paper towel
completely. paper towel or hot with paper towel. in trash.
air dryer.
WHEN
1. Before handling food 5. After eating or drinking
2. After handling raw meat, poultry, or seafood 6. Before setting and after bussing tables
3. After using the restroom 7. After taking out the trash
4. After touching your hair or clothing 8. After coughing, sneezing, or blowing your nose
Write true or false after each sentence.

1. You should wash your hands with liquid soap. _______________
2. It’s important to wash your hands after handling raw meat. _______________
3. You should dry your hands on your apron. _______________
4. You should wash your hands before taking out the trash. _______________
B. Now answer a co-worker’s questions about proper handwashing.
1. A: How long should I wash my hands?
B: _______________________________________________________________________
2. A: Should I use warm or cold water?
B: _______________________________________________________________________
3. A: Should I wash my hands before bussing tables?
B: _______________________________________________________________________
C. ROLE PLAY. With a partner, create a conversation between two restaurant
workers. Ask and answer questions about the poster. Remind each other
about proper handwashing.
16 Food Services
Unit 9
Word bank
Food and Information on
beverage products Containers an invoice Other words
tomato sauce lemons a can an invoice number a vendor
honey limes a bottle an invoice date remit
vegetable oil ground beef a bag a customer number due
olive oil ice cream a box quantity
vinegar milk a package unit price
rolls juice a container extended price
peppers ounce
pound
______________________ ______________________ ______________________
Conversations
1 Place an order. Ask how long something will take.

A. With a partner, read the conversation between a restaurant manager and a vendor.
A: I’d like to order some sugar.
B: Certainly. How many bags?
A: Two.
B: OK. Anything else?
A: No, that’s all. By the way, how long will it take?
B: It won’t take long. About two days.
A: I’d like to order some _________.
B: Certainly. How many _________?
A: _________.
B: OK. Anything else?
A: _________. By the way, how long will it take?
B: It won’t take long. About _________.
2 Ask for information about an invoice.
A. With a partner, read the telephone conversation between a vendor and a restaurant
manager.
A: Americo Foods. Sales department. How may I help you?
B: This is Yelena from Duo Restaurant. I have a question about an invoice.
A: Sure. What’s the invoice number?
B: 9104.
A: Let me look up your account. I’ll be right with you.
A: _________. Sales department. How may I help you?
B: This is _________ from _________. I have a question about an invoice.
A: Sure. What’s _________?
B: _________.
A: Let me look up your account. I’ll be right with you.
Authentic practice
A. Look at the invoice from Americo Foods.
INVOICE NO. 9104

Americo Remit to: P.O. Box 65535
INVOICE DATE 2/12/11
Foods Charlotte, NC 28265

Sold to: Duo Restaurant
109 Apline Creek Pkwy.
Charlotte, NC 28226
Customer No. 483730 Payment due: 3/10/11

Quantity Unit Extended
Ordered Size Product description Price Price
12 46-ounce can Tomato juice $ 1.77 $ 21.24
2 50-pound bag Sugar 17.76 35.52
20 1-pound bag Pasta, Fusilli 1.20 24.00
6 5-pound can Honey 15.96 95.76
2 35-pound can Vegetable oil 12.96 25.92
4 Bag of 144 Rolls 18.77 75.08
1 10-pound box Fresh limes 9.01 9.01
5 Bag of 48 Fresh lettuce, Romaine 18.25 91.25
8 2.5-pound bags Shrimp 17.94 143.52
Total $521.30
Check ✔ the information that is on the invoice.

1. the invoice number 4. the price for one box of limes
2. the restaurant manager’s name 5. the payment due date
3. the customer number 6. the price for one box of peppers
B. Now answer the questions.
1. Who is the customer?
_________________________________________________________________________
2. How many cans of vegetable oil did the customer order?
_________________________________________________________________________
3. How much is one bag of sugar?
_________________________________________________________________________
4. Where should the customer send the payment?
_________________________________________________________________________
C. ROLE PLAY. With a partner, create a conversation between a restaurant manager
and a vendor. Place an order for the items on the Americo Foods invoice.
18 Food Services
Unit 10
Word bank
Food service courses Other words
(basic) culinary skills sanitation and safety a course
(advanced) baking catering and banquets tuition reimbursement
menu planning dining room service the cost
nutrition wines a lab fee
food purchasing restaurant management
kitchen management

______________________ ______________________ ______________________
______________________ ______________________ ______________________
Conversations
1 Break news. Express surprise.

A. With a partner, read the conversation between two food service workers.
A: Hey, Helena, guess what!
B: What?
A: I’m going to take a restaurant management course.
B: Really? That’s great! When does the course start?
A: On January 17.
A: Hey, _________, guess what!
B: What?
A: I’m going to take _________ course.
B: Really? That’s _________! When does the course start?
A: _________.
2 Remind someone about an obligation.
A. With a partner, read the conversation between two food service workers.
A: Have you signed up for the sanitation and safety course yet?
B: Yes, I have.
A: And have you filled out the tuition reimbursement application?
B: No, I haven’t. Not yet.
A: Well, you’re supposed to do that by Friday.
B: I know. Thanks for reminding me.
A: Have you signed up for the _________ course yet?
B: Yes, I have.
A: And have you filled out the tuition reimbursement application?
B: No, I haven’t. Not yet.
A: Well, you’re supposed to do that by _________.
B: I know. Thanks for reminding me.
Authentic practice
A. Read the information in the tuition reimbursement form.
Seasons Restaurants, Inc.

Tuition Reimbursement Application
Last Name First Name Social Security Number Street Address City State Zip
Lewis Anthony 447-01-5567 301 Arch St. Philadelphia PA 19106
Work Location Job Title Supervisor
Grand Hotel Line cook Elliot Benson
Name of School You Plan to Attend Address (City/ State/ Zip)
Penn Culinary Institute Philadelphia, PA 19107
Name of course Cost (including lab fees) Name of course Cost (including lab fees)
Advanced Culinary Skills $ 250
Total Requested Tuition Reimbursement Amount: $ 250
Applicant’s signature Date
Anthony Lewis 07/25/11
Check ✔ the information that is on the form.

1. the employee’s last name 4. the total tuition amount
2. the employee’s middle name 5. the supervisor’s signature
3. the name of the course 6. the employee’s birthdate
B. Use the following information to fill out the tuition reimbursement application.
Use your own name and address and today’s date.
You work as a server at a Seasons Restaurant in the Town Center Mall. You are taking a restaurant
management course at Union Community College, which is located in your city. The cost of the
course is $200. There is no lab fee. Your supervisor is Ali Tamoor.
Seasons Restaurants, Inc.

Tuition Reimbursement Application
Work Location Job Title Supervisor
Name of course Cost (including lab fees) Name of course Cost (including lab fees)
Total Requested Tuition Reimbursement Amount:

20 Food Services
Answer key
Answers are provided for the Authentic practice exercises that have specific answers.
Unit 1, page 2 Unit 6, page 12

Exercise A Exercise A
1. false 2. true 3. false 4. true 5. true 1. yes 2. no 3. no 4. yes
Exercise B Exercise B
1. Yes, Jose Alcala and Susan Howard called. Answers will vary.
2. (He called at) 12:15.
3. (He would like to order) Sandwich trays and fruit Unit 7, page 14
platters. Exercise A
4. Yes, she will.
1. sourdough 2. mayonnaise 3. turkey
Unit 2, page 4 4. cheddar 5. fresh fruit
Exercise A Exercise B
1. no 2. yes 3. no 4. no 1. (He’d rather have) Turkey.
Exercise B 2. (He’d like) Mayonnaise.
3. (He’d like) Fresh fruit.
1. (The dinner starts at) 6:30.
2. (It’s) Buffet. Unit 8, page 16
3. 35 (people will attend). Exercise A
4. (Her number is) 610-555-8549.
1. true 2. true 3. false 4. false
Unit 3, page 6 Exercise B
Exercise A 1. (You should wash your hands) For 20 seconds.
1. Paula Simone. 2. (You should use) Warm water.
2. 11/02/11. 3. Yes, you should.
3. The steam table was leaking.
4. Ralph Daly. Unit 9, page 18
5. 11/05/11. Exercise A
Exercise B Students should check items 1, 3, 4, 5.
Maintenance Request 700313 Exercise B
By Julio Santos Date 03/07/11 1. (The customer is) Duo Restaurant.
Location Springfield High School cafeteria 2. (The customer ordered) Two.
Problem The tray conveyer wasn't working. 3. (It’s) $17.76.
4. (The customer should send the payment to)
Repair completed by Nicolasa Borredo Americo Foods, P.O. Box 65535, Charlotte, NC
Date completed 3/08/11 28265.
Unit 10, page 20
Unit 4, page 8 Exercise A
Exercise A Students should check items 1, 3, 4.
1. b 2. d 3. c 4. a Exercise B
Exercise B Answers will vary except where otherwise indicated.
1. (It’s for) 15% off.
2. Weekdays only. Seasons Restaurants, Inc.
3. (It expires) 12/31/11. Tuition Reimbursement Application
Unit 5, page 10 Work Location Job Title Supervisor
Exercise A Town Center Mall Server Ali Tamoor

1. 30 minutes 2. 40 minutes Union Community College
3. 2 hours, 40 minutes 4. 1 hour Name of course Cost (including lab fees) Name of course Cost (including lab fees)
Restaurant Management $ 200
Exercise B Total Requested Tuition Reimbursement Amount: $ 200
1. 5:30 2. 5:20 3. 3:20 4. 5:00
FT_Food_Int:1860_WPP2 12/9/10 12:17 PM Page i
Future Transitions to Work: Food Services

Intermediate Level
Originally published as Workplace Plus: Living and Working in English 1 and 2 Food Services Job Pack,
by Pearson Education, Inc., 10 Bank Street, White Plains, NY 10606
Workplace Plus by Joan Saslow and Tim Collins

Job Pack by Kristin Sherman
Copyright © 2011 by Pearson Education, Inc.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or
by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission
of the publisher.
Pearson Education, 10 Bank Street, White Plains, NY 10606
Staff credits: Pietro Alongi, Nancy Flaggman, Irene Frankel, Barbara Sabella, and Diane Cipollone
To the teacher
Future Transitions to Work: Food Services can be used in conjunction with Future to expand the general
language introduced in the series to the specific needs of food services professionals. This supplement
will help learners comprehend spoken and written English related to food services and will afford
learners practice in communicating in a food services setting. It will also help learners understand the
expectations of the food services workplace.
Format
Each unit is two pages, with the Word bank and Conversations appearing on the first page, and Authentic
practice on the second.
1. Word bank
Essential vocabulary for the unit is presented.
2. Conversations
Model conversations are contextualized within the food services setting.
3. Authentic practice
Real-world examples allow learners to practice communication skills in a food services context.
All examples involve reading and understanding authentic texts from the workplace and
performing purposeful tasks based on them. In some units, learners create and rehearse
conversations; in other units, they practice writing.
ISBN 10: 0-13-262884-8

ISBN 13: 978-0-13-262884-6
Printed in the United States of America

1 2 3 4 5 6 7 8 9 10––V012––15 14 13 12 11

MO1FT - FOJP - INT - 8846 - fullBKrev 2

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FutureTRANS_Food_INT:Layout 1 12/13/10 3:50 PM Page 1

FUTURE English for Results

The Perfect Partner for

Future Transition to Work Future Transition to Work

Future Transitions to Work ISBN-13

Future Companion Website http://www.pearsonlongmanusa.com/future 9 780132 628846 INTERMEDIATE

DO IT YOURSELF! Add your own words to the lists.

1 Answer the phone at work.

Anthony Banks Anthony Banks

r. Jose Alcala s. Susan Howard

Message He would like to order Message She would like to order

Write true or false after each sentence.

Types of meal service Rates Other words

DO IT YOURSELF! Add your own words to the lists.

1 Ask about reserving a banquet facility.

Contact Name: Ann Cohen Ph: 610-555-8549 E-mail: ann.cohen@consolidated.com

Date of Event: October 12 2011 Time: 6 : 30 to: 8 : 30

Location: Regent Room

Type of Service Needed: Buffet Meal: Dinner

Other Preferences or Comments: (Please include agenda if applicable.)

Please include a wine list.

Submit Form Clear Form

Write yes or no after each sentence.

DO IT YOURSELF! Add your own words to the lists.

1 Describe a problem with equipment.

Maintenance Request 700312

Problem The steam table is leaking.

Repair completed by Ralph Daly

Date completed 11/05/11

Now answer the questions.

Maintenance Request 700313

DO IT YOURSELF! Add your own words to the lists.

1 Talk about special offers.

Waldhorn Restaurant Save $9

Match the special offers with the restaurants. Draw a line.

DO IT YOURSELF! Add your own words to the lists.

1 Talk about cooking schedules.

Write the cooking time next to each menu item.

DO IT YOURSELF! Add your own words to the lists.

1 Ask a favor. Get supplies.

Tops Restaurant Supply Online catalog

Item# Description Selling Unit Price

WNG912 Wine glasses Case of 36 $64.98

WTG957 Water glasses Case of 36 $66.98

P1005 Water pitcher Each $29.98

Write yes or no after each sentence.

Tops Restaurant Supply Shopping Cart Order form

Step 2: Complete product information

Quantity Selling Unit Price Total

Quantity Selling Unit Price Total

Quantity Selling Unit Price Total

DO IT YOURSELF! Add your own words to the lists.

1 Advise someone not to break the rules.

Deli Delectables 1177

Write the customer’s choices below.

Deli Delectables 1178

DO IT YOURSELF! Add your own words to the lists.

1 Warn someone about a danger.

Write true or false after each sentence.

1 Place an order. Ask how long something will take.

INVOICE NO. 9104

Foods Charlotte, NC 28265