Universidad Católica Santa María La Antigua

Inglés para la Industria del Turismo

6568-D01 - 1Q 2026
Homework #9
FOOD AND BEVERAGE SERVICE
Study the special terms
Continental breakfast: a breakfast customarily consisting of bread or rolls and
coffee.
Concession: a form of license, granted for a fee by the hotel owner to an outside
company, to conduct business on the hotel premises. For example, a company
that contracts to operate the hotel’s restaurants is said to have the food
concession. The person or firm that performs the service is the concessionaire.
Room service: the supplying, on demand, of food and beverage service to the
guest rooms of a hotel.
Napery: table linens such as tablecloths and napkins
Storekeeper: the person in charge of storing and issuing food, beverages, and
kitchen and dining-room supplies in a hotel food and beverage service
department.
Chef: A French word, designating a head cook in American usage. Many large
kitchen organizations distinguish between the head or executive chef, who plans
and supervises the cooking, and the cook who does the cooking itself. There are
also many specialized chefs, who prepare sauces, salads, desserts, and so on.
Kitchen helper: an employee who does such chores as cutting up vegetables in a
kitchen.
Waiter/Waitress: a waiter is a male and a waitress is female. In a restaurant,
these are the employees who go to the customers’ tables, take their orders, and
then bring the prepared food to the tables.
Captain: the employee who seats a guest in a restaurant. In some restaurants, he
may also take the guest’s order. This employee is also known sometimes as the
“maître d’”, from the French “maître d’hôtel”. In larger restaurants, there may be
a maître d’ and several captains under his supervision. A woman who greets and
seats the guests in a restaurant is known as a hostess. The duties of the captain,
the maître d’, and the hostess may vary according to management policies.
Busboy: a restaurant employee who pours water, empties ashtrays, cleans the
tables, and so forth.
Wine Steward: a restaurant employee who serves wines and sometimes other
drinks. This person is called the “sommelier” in French, and expression also used
in English.
Bartender: the employee who mixes and serves drinks at a bar or in a cocktail
lounge.
Pantry: a small room for storing dishes and other kitchen or dining room
equipment. It often has facilities for warming food.
Snack Bar: a place where fast-food service is available. Fast food is food that can
be cooked quickly without much prior preparation, such as hamburgers.

Vocabulary Practice – Answer the following questions in full sentences

1. What is a continental breakfast?

A continental breakfast is a light meal that usually consists of bread or rolls and
coffee.

2. What is a concession? What is the person or firm called that performs

such a service?
A concession is a license granted by a hotel to an outside company to operate a
business on its premises. The person or firm is called a concessionaire.

3. What does room service involve?

Room service involves delivering food and beverages directly to guests in their
hotel rooms upon request.

4. What is napery?

Napery refers to table linens such as tablecloths and napkins.

5. What does the storekeeper in a hotel food and beverage service

department do?

The storekeeper is responsible for storing and issuing food, beverages, and
supplies in the food and beverage department.

6. Who is a chef? What is the distinction between a chef and a cook?

A chef is the head cook who plans and supervises kitchen operations. The
difference is that a chef manages and organizes, while a cook mainly prepares the
food.

7. What does a kitchen helper do?

A kitchen helper performs basic tasks such as cutting vegetables and assisting in
food preparation.

8. What do waiters and waitresses do?

They take customers’ orders and serve food and drinks at the tables.
 9. What does a captain in a restaurant do? What is another term for
captain?

A captain greets and seats guests and may take orders. Another term is maître d’.

[Link] is a hostess?

A hostess is a woman who welcomes and seats guests in a restaurant.

[Link] does a busboy in a restaurant do?

A busboy clears tables, pours water, and assists waiters.

[Link] does a wine steward do? What is another expression for the same
job?

A wine steward serves wine and beverages. Another term is sommelier.

[Link] does a bartender do?

A bartender prepares and serves drinks at a bar.

[Link] is a pantry?

A pantry is a small room used for storing dishes and kitchen equipment.

[Link] is a snack bar?

A snack bar is a place where fast food is served quickly.

Review
 Match the word or phrase on the left with the statement on the right
Answer (letter)

1 Concessionaire h a) Table linens such as tablecloths and napkins

2 Room service c b) A restaurant employee who seats the guests and
sometimes takes their orders
3 Menu n c) Food and beverage service to the guest rooms of a
hotel
4 Napery a d) A French term for wine steward
5 Chef o e) The person in a hotel food and beverage department
who stores, and issues food and other kitchen and
dining room supplies
6 Continental breakfast g f) A place where fast-food service is available
7 Storekeeper e g) A light meal usually consisting of coffee and bread or
rolls
8 Waiter j h) An outside operator of a commercial facility, such as a
restaurant in a hotel
9 Waitress k i) A woman who seats the guests in a restaurant
10 Captain b j) A man who serves food in a restaurant
11 Hostess i k) A woman who serves food in a restaurant
12 Busboy m l) A small room for storing dining-room or kitchen
equipment
13 Sommelier d m) A restaurant worker who does chores such as clearing
and setting tables
14 Pantry l n) A card showing the food that is available in a
restaurant
15 Snack bar f o) A head cook who plans and supervises the work of
 other cooks

TABLE FOR TWO

BENIHANA RESTAURANT

Average cost: $30 per person

Set lunch from $10 per person
Set dinner from $ 14 person
House wine (bottle) $12
Six vegetarian dishes
Wheelchair access
Private room available (max 12 people)
Kid’s menu Sunday lunch only from $4.75
Highchairs available
Freshly cooked Japanese food and the theatrical performances by the chefs make
this establishment very entertaining. Watch the way your meal, fish, and
vegetables are chopped, thrown around and chargrilled by the chefs. Take your
kids to see this spectacle. Adults will have fun too.
The menu is made up of mainly teppanyaki-styles complete meals. Diners sit
around a hotplate (hibachi) table for eight. Each table brings in the ingredients
and theatrically prepares the food. He then serves it, freshly cooked and steaming
hot.
Prices aren’t cheap but then meals such as the tuna fillet steak, the Benihana
Regal, which includes king prawns and hibachi steak with mushrooms, offer good
value for money.
The clientele consists mainly of families and noisy parties. On Sunday lunchtimes
under-tens get their own menu which includes a selection from chicken, steak,
and pasta meals.
Reading
The Benihana restaurant
Read the above article about the Benihana restaurant and answer the following
questions:
1. What type of restaurant is the Benihana?
A. Chinese
B. Indian
C. English
D. Japanese
2. How much does an evening meal chosen from the menu usually cost?
A. $8.50
B. $12
C. $14
D. $30
3. Which of these groups cannot reserve the private dining room?
A. A family group of eight
B. Ten people having a business lunch
 C. An office party of twenty people
D. Six people celebrating a friend’s birthday
4. How many people can sit together at the hibachi table?
A. Eight
B. Ten
C. Twelve
D. Sixteen
5. The food is prepared and cooked in the
A. Dining room and served by the waiters
B. Dining room and served by the chefs
C. Kitchen and served by waiters
D. Kitchen and served by the chefs
6. When is the children’s special available?
A. Every lunchtime
B. All day Sunday
C. Sunday lunchtime
D. All weekend
7. Which of these children cannot have the kid’s menu?
A. Rachel, aged ten
B. Her brother John, aged six
C. Their cousin Tim, aged eight
D. Their cousin Helen, aged nine
Language focus
Complete the sentences with, a, an, some or any
1. Would you like some more wine, sir?
2. Would you like a glass of wine?
3. Could I have some salt, please?
4. Can I have a fried egg and some bacon for breakfast?
5. We’ve got some orange juice in the fridge but we haven’t got any tomato
juice.
6. She doesn’t like any kind of cheese
7. It was an excellent chocolate mousse.
 8. Are there any tables free?

Complete the dialog with some, any, much, many or lots of

Waiter: Would you like some drinks before you order your meal?
Sarah: Yes please. I’ll have a tonic water with lots of ice, please. I really
feel like a cold drink.
David: A dry martini for me please, but I don’t want lots of olives.
Waiter: Certainly, I’ll get your drinks
Sarah: There aren’t many people here tonight.
David: It’s still early. I expect there’ll be lots of people later.
Sarah: And there aren’t many meat dishes on the menu.
David: It’s a seafood restaurant Sarah! There are lots of fish dishes to
choose from.
Sarah: Well, we haven’t got much time. Let’s order when the waiter
comes back.
David: Good idea. The paella sounds delicious! What do you think?

Table service

Complete the dialogue with these sentences.

a) I’m very sorry. We’re very busy this afternoon.

b) Yes, madam. How can I help you?
c) I’ll be right back with your drinks and appetizers.
d) Would you like some appetizers with your drinks?
e) I do apologize. Would you like to order your drinks while you’re waiting?

Customer: Excuse me?

Waitress: Yes, madam. How can I help you?
Customer: We’ve been waiting to order for twenty minutes!
Waitress: I’m very sorry. We’re very busy this afternoon.
Customer: Well, this is terrible service.
Waitress: I do apologize. Would you like to order your drinks while you’re
waiting?
Customer: Yes, we’d like a bottle of house red and some sparkling water, please
Waitress: Would you like some appetizers with your drinks?
Customer: Yes, please. Some garlic bread and olives would be nice.
Waitress: I’ll be right back with your drinks and appetizers.
Customer: Thank you

Use the clues to complete this food crossword.

Across
3 it makes food sweet
Sugar
4 ratatouille is ______with peppers, aubergines, and courgettes
Made
5 a hot starter
Soup
8 popular Italian food
Pizza
9 it’s made from cow, goat, and sheep’s milk
Cheese
10 a common method of cooking meat
Grill
11 the waiter brings you this at the end of a meal
Bill
13 a drink made from fruit, typically oranges
Juice

Down
1 cook food in oil on a stove
Fry
2 an orange vegetable that rabbits eat
Carrot
6 a small, round, green vegetable
Pea
7 a red, white, or rose drink made from grapes
Wine
8 a pink fish
Salmon
12 it keeps your drink cold
iced

Vocabulary
Put these words in the correct group. Use a dictionary to help you
Salmon, banana, chicken, tuna, orange, beef, cod, peas, apple,
potatoes, carrots, lamb

Fish Meat Vegetable Fruit

Salmon Chicken Peas Banana
Tuna Beef Potatoes Orange
Cod Lamb Carrots Apple
Describing food
Match the verbs with the phrases. Use a dictionary to help you
Answer (letter)
1 made with List of ingredients in a) Cook in an oven without using
a dish oil or fat
2 range of Number of similar b) List of ingredients in a dish
 things
3 stuffs with Fill with something c) Accompanies a main dish
4 roast Cook in oil or fat in d) Fill with something
an oven or over a
fire
5 bake Cook in an oven e) Cook in oil or fat in an oven or
without oil or fat over a fire
6 serve with Accompanies a f) Number of similar things
main dish

Match the dishes with the ingredients

Answer (letter)
1 Hungarian goulash is b a) A mayonnaise dressing
made with
2 Ratatouille is made f b) Beef and vegetables
with
3 Ratafia is made from c c) Almonds
4 Pasta is made from e d) Tomatoes and lettuce
5 A seafood cocktail is a e) Flour, eggs, and water
served with
6 Hamburgers are often d f) Red peppers, aubergines,
served with and courgettes