G3-2A 17 feb

• Engels
• MBO
• Studiejaar 2

Welcome G3-2A

Pak je werkboek erbij.

Microfoon uit, camera aan.

Ga naar: www.lessonup.app

Vul de code linksonder in beeld in.

We starten om 9:30

Today 

Reading + discuss (15 min)

Allergies 

Video (8 min)

Speaking (15 min)

Words chapter 4 (5 min)

At the end...

you have praticed with listening and speaking.

you can tell guests about the allergy factors on a menu and can offer an alternatives. 

Zelfstandig werken

Exercise 5.01 on page 101 and 102

Lees de 2 leesteksten en beantwoord de vragen.

Time: 10 min

Finished? Do exercise 5.04 on page 104

Aan het eind bespreken we de antwoorden klassikaal.

Video: Allergy hospitality

Answer the following question while watching the video:

What are all the steps you have to take when you know a guests has special food requirements?

Sleepvraag na de video.

What kind of food allergies are there?

Allergies 

page 62

1.

2.

3.

4.

5.

6.

7. 

Put the steps in the correct order. (Sleepvraag)

When a guest tells you about their allergy, talk to the chef about it and provide the guest with this information.

Check if the table is clean. 

Make your guest feel comfortable and understood. 

Describe the procedures for handling special food requests.

Clearly write down the requirements for the meal ordered by the guest.

Make the chef and manager aware of the special order.

Check the garnish on the plate. 

Speaking

Ga naar het menu van je werkplek. 

Choose a starter, main and dessert. 

Prepare a small presentation about the allergy factors in the dish. Talk about what you can offer the guest if they have allergies.

Preparation time: 10/15 min

EXTRA EXERCISE: Sleep de woorden rechts naar de vertaling links.

1. Duizend dollar

2. Fooi geven

3. Eetbaar

4. Opgetogen zijn

5. Van tevoren

6. Tevredenheid

7. Toevoegen

8. Verontschuldigen

9. Gediplomeerd

Tipping

A grand

Edible

Rave

In advance

Satisfaction

Certified

Apologise

Add

At the end...

you have praticed with listening and speaking.

you can tell guests about the allergy factors on a menu and can offer an alternatives.