Spanish for Hospitality and Foodservice / Edition 1

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Overview

Spanish for Hospitality and Foodservice will help the user become a more confident, effective, and service-oriented employee. The information in this text will empower the user with the communication and cross-cultural leadership skills necessary to be successful working with Spanish speaking co-workers.

Features of this basic, practical text include:

  • English and Spanish cultural explanations
  • Industry-specific vocabulary and pictures
  • Short, basic review exercises
  • Crossword puzzles
  • Common dialogues
  • Role play/Oral exercises
  • English-Spanish/Spanish-English dictionaries

A pronunciation guide on compact disk is available.

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Product Details

Meet the Author

Jennifer Thomas first noticed the need for managers to learn Spanish when she was speaking Spanish with a Latino employee at a golf club near Chicago. The employee lamented, "Rapido!" That's the only Spanish word my boss knows! That's all he ever says!" They discussed how not knowing one another's language caused them to lose ten to fifteen minutes an hour in productivity trying to explain a task using just body language. The lack of communication had caused misunderstandings, mistakes, rework and poor service.

Shortly there after, Ms. Thomas developed and wrote Spanish for Hospitality & Foodservice, English for Hospitality & Foodservice as well as Spanish for the Green Industry and English for the Green Industry. She is a regular presenter at educational conferences, businesses, and university extension offices.

Her unique training methods and customized courses stem from her extensive educational background and experiences living and working in Mexico, Spain, and South America, as well as teaching high school Spanish for many years. Ms. Thomas holds a Master's degree in International Management from the American Graduate School for International Management.

As a former tennis teaching professional and junior golf instructor, Ms. Thomas has much experience training, coaching, and motivating in all walks of life. She lives in Evanston, Illinois and spends her summers in Green Lake, Wisconsin.

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Read an Excerpt

PURPOSE

The Spanish and English for Hospitality and Foodservice training materials have been developed specifically for those who would like to work more productively and effectively with their diverse co-workers so that they can provide their guests with excellent service. The purpose of this course is to prepare you for that challenge. This training program will provide you with the necessary skills needed to be successful working in an organization with a diverse staff. You will learn:

  • Industry specific vocabulary
  • How to assign tasks, follow up, correct and praise behavior
  • Key cultural differences
  • Team building tips

Since the United States' service industries hire many Spanish-speaking employees, bilingual and bicultural employees are very needed and welcomed. The skills you learn in this training program will prove to be very practical and marketable for many years to come.

Benefits of Studying Spanish and English for Hospitality and Foodservice

  • Improves service
  • Improves supervisors' ability to communicate
  • Increases productivity
  • Improves safety
  • Increases employee retention and referrals
  • Builds teamwork, motivation, and rapport
  • Improves cultural leadership skills of front line supervisors
  • Increases confidence and comfort level working in a diverse setting
  • Provides convenience and availability since it is an on-site class
  • Provides consistency between university study and company training
  • Oral proficiency in Spanish and English is a valuable skill to add to one's resume
SUPPORT MATERIALS For the Student

The textbook includes Spanish and English word lists and corresponding pictures, interactive role play exercises, crossword puzzles, dialogues, review activities, and a Spanish/English dictionary. Each chapter contains a cultural reading as well as several team-building tips. A set of flashcards also allows students to review and practice the vocabulary together.

A pronunciation guide on CD is available.

For the Facilitator

The Facilitator's Guide offers many suggestions, teaching methods and instructions on how to implement the basic training program. It explains how to facilitate the learning activities and exciting games.

  • Overhead Transparencies are provided to enhance the facilitator's presentation of the training program. There are popular games that help the participants review the material in an enjoyable atmosphere.
  • Flash Cards are provided in two sizes. The large set is provided for the facilitator to introduce the vocabulary and to use with the review activities. The small sets allow the students to review and practice with one another in small groups.
  • Tests, Quizzes and Answer Keys are provided for every chapter and activity in the textbook.
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Table of Contents

1. The Front Office.

2. Employees and Guests.

3. The Calendar, Numbers and Time.

4. The Family and Work Personnel.

5. Rapport Building Phases.

6. The Housekeeping Department.

7. The Laundry Department.

8. The Restaurant.

9. The Kitchen.

10. Entrees.

11. Fruits and Vegetables.

12. The Bar, Beverages and Service Station.

13. The Table, Condiments, and Additional Food Items.

14. The Catering/Banquet Department.

15. The Engineering Department.

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Preface

PURPOSE

The Spanish and English for Hospitality and Foodservice training materials have been developed specifically for those who would like to work more productively and effectively with their diverse co-workers so that they can provide their guests with excellent service. The purpose of this course is to prepare you for that challenge. This training program will provide you with the necessary skills needed to be successful working in an organization with a diverse staff. You will learn:

  • Industry specific vocabulary
  • How to assign tasks, follow up, correct and praise behavior
  • Key cultural differences
  • Team building tips

Since the United States' service industries hire many Spanish-speaking employees, bilingual and bicultural employees are very needed and welcomed. The skills you learn in this training program will prove to be very practical and marketable for many years to come.

Benefits of Studying Spanish and English for Hospitality and Foodservice

  • Improves service
  • Improves supervisors' ability to communicate
  • Increases productivity
  • Improves safety
  • Increases employee retention and referrals
  • Builds teamwork, motivation, and rapport
  • Improves cultural leadership skills of front line supervisors
  • Increases confidence and comfort level working in a diverse setting
  • Provides convenience and availability since it is an on-site class
  • Provides consistency between university study and company training
  • Oral proficiency in Spanish and English is a valuable skill to add to one's resume

SUPPORT MATERIALS

For the Student

The textbook includes Spanish and English word lists and corresponding pictures, interactive role play exercises, crossword puzzles, dialogues, review activities, and a Spanish/English dictionary. Each chapter contains a cultural reading as well as several team-building tips. A set of flashcards also allows students to review and practice the vocabulary together.

A pronunciation guide on CD is available.

For the Facilitator

The Facilitator's Guide offers many suggestions, teaching methods and instructions on how to implement the basic training program. It explains how to facilitate the learning activities and exciting games.

  • Overhead Transparencies are provided to enhance the facilitator's presentation of the training program. There are popular games that help the participants review the material in an enjoyable atmosphere.
  • Flash Cards are provided in two sizes. The large set is provided for the facilitator to introduce the vocabulary and to use with the review activities. The small sets allow the students to review and practice with one another in small groups.
  • Tests, Quizzes and Answer Keys are provided for every chapter and activity in the textbook.
Read More Show Less

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