Food and Beverage English

Food and beverage English is a training manual of 12 must-know English dialogs for hosts, waiters, chefs, managers, and food runners in the hospitality industry. These dialogs are the most integral parts of F&B service flows including: (1) Greeting guests, (2) Seating guests, (3) Introducing the menu, (4) Taking a drink order, (5) Describing flavors, (6) Explaining cooking methods, (7) Taking a food order, (8) Taking an egg order, (9) Checking guest satisfaction, (10) Retrieving condiments, (11) Paying for the bill, and (12) Saying goodbye.

The goal of this manual is to assist managers and their staff to engage guests through mastery of the most common and basic conversations. Dialogs use minimal vocabulary so that more attention is focused on actual communication and role-plays, as opposed to memorizing new words to no end without ever speaking them.

Consistent with this approach, each lesson is only one page long, and shouldn’t take longer than 20 minutes each, so that managers and colleagues don't spend too much time training, and can focus on what’s most important: the restaurant operation.

Lessons are labeled by difficulty: “1 cup of coffee” is an easy lesson, and “5 cups of coffee” may require more review and practice. For all levels, dialogs are 5 sentences or less with no more than 10 vocabulary words in each. Managers and trainers are encouraged to use these for conversational role-plays and verbal mastery, as opposed to silent memorization.

At the end of each lesson, there are targeted questions for managers to ask staff in order to check understanding. Colleagues are encouraged to speak out the answers to these questions, and refer to the text only when necessary. In whichever case, we encourage trainers to always be supportive and model the results they hope their colleagues will achieve.

We hope Food and Beverage English assists you in providing better training to your staff, and therefore better service to your guests. Enjoy, and most of all - have fun training!