Wonder in its verb form is to feel curiosity and be excited by something new. The noun transmits something that causes such a feeling. The methodology behind the Richmond Wonders series lives up to this definition and will provide a pleasant learning experience for both the children and the teacher.
Each unit of work is a web of different strands of learning objectives leading off from a central focus. The unit web strands interleave and interleave again with the subsequent levels to create a solid language fabric.
Designed for primary school children (aged 6-7). Book is linked to its audio, just keep everything in the same folder in order to function.
The Potato Chip Puzzles: The Puzzling World of Winston Breen
When a local potato chip tycoon invites area kids to an all-day puzzle hunt, Winston Breen is psyched. But it turns out the day is not all fun and games. Their teacher is being overly competitive, the puzzles are hard (even for Winston), and someone in the contest is playing dirty in order to win the fifty-thousand-dollar grand prize!
UNBEATABLE VALUE - 10 Practice Tests ( Listening and Reading ) contained in one book.The tests have been designed to provided students with the strategies they need in order to familỉaize themselve with the FORMAT of the exam so as to maximize their scores.
It is part of a series of books based on the identification of problems that business English students might have while learning Business English and, in turn, offering a possible solution in order to fix those problems. The main concept is based on the unusual format of allowing the students to think about the mistakes they make and to help them think of all the possible ways to solve them. The book is divided into twenty tests (devoted to a specific concept) that have been devised by the authors in order to concentrate on the common mistakes often made by business English students when trying to improve their language skills.
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.
