1 Mª Isabel Pérez Ortega

WORKING WITH THE ENGLISH LANGUAGE ASSISTANT

12 de enero

2016

The English Language Assistant (E.L.A.)

interacts with the students in class to

improve the five skills that the Junta de

Andalucía requires. These activities will

take place along the Second Term.

Students will read some texts that every

unit starts with and then they will answer

some questions. Students and the E.L.A.

will also work together on two important

events.

EMPRESA E INICIATIVA EMPRENDEDORA-INGLÉS

I.E.S. “La Rosaleda”

UNIT 4

BEING IN CHARGE

Goal: To help you manage the people with whom you work.

Objective 1: Given the general tasks of a restaurant owner and several

employees, decide how to divide the work.

Objective 2: Select from a list of restaurant applicants those acceptable for

your restaurant.

Objective 3: List three ways employee training can help your business.

MANUEL HIRES HIS STAFF

Being a waiter, Manuel knew how many employees he needed to serve the 40

people, which his restaurant would seat. He needed a cook to help him prepare and buy

the food and oversee the kitchen. He needed a dishwasher to keep the dishes washed

and the kitchen area clean. He needed a busboy or busgirl to clean the tables. He also

needed from one to two waiters or waitresses to serve his customers and assist with

other duties.

Manuel would have to hire staff. “The first thing that I will look for in

employees is a good personality—how they handle themselves—because they will be

an extension of my character. Everything I will have put into my business will depend

on my staff, especially the waiters and waitresses. They are the most important part of a

restaurant. Many people think that the food is the most important part of a restaurant. It

is, but the waiters and waitresses can do magic.”

Manuel developed an application form and a list of interview questions. His

experience in the restaurant business was of great help. Within two weeks, Manuel had

hired his staff.

A) ANSWER THESE QUESTIONS ABOUT THE TEXT:

#1How many employees would Manuel need for his restaurant?

#2What is the first thing Manuel looks for in his workers and why?

#3Why is the staff of a restaurant the most important part of it?

B) LIST THE TASKS OF A RESTAURANT AND PUT THEM INTO A

SPECIFIC DEPARTMENT.

C) WHAT WOULD YOU EXPECT FROM YOUR FUTURE WORKERS IN

YOUR RESTAURANT?

D) IN WHICH WAY CAN TRAINING COURSES HELP YOUR BUSINESS

E) READ THE FOLLOWING TEXT AND CORRECT THE SEVEN GRAMMAR

MISTAKES. TALK IN CLASS ABOUT THE GRAMMAR RULES AND THE

MISTAKES.

Restaurant managers ensures that restaurants operate efficiently and profitably while

maintaining their reputation and values. They has to coordinate a variety of activities, whatever

the size or type of the store. Managers are responsible for the bisiness performance of their

restaurant, as wel as maintaining high standards of food, service, and health and safety.

Restaurant management combines strategic planning and day-to-day management activityes,

such as shift pattern organisation. Depending on the nature of the store, the role may has

creative aspects, particularly in marketign and business development.

F) READ THE NEXT TEXT AND FILL IN THE GAPS WITH A SUITABLE

WORD GIVEN BELOW.

Preparing, responsibility, and, discount, sales, for, them, Typical work activities carry out by restaurant managers

Taking _____________ for the business performance of the restaurant.

Analysing and planning restaurant ____________ levels and profitability.

Organising marketing activities, such as promotional events and ____________schemes.

____________ reports at the end of the shift/week, including staff control, food control and

sales.

Creating and executing plans _________ department sales, profit and staff development.

Setting budgets and/or agreeing __________ with senior management.

Planning __________ coordinating menus.

G) EVERY STUDENT WILL HAVE TO READ AND TRASNLATE A SENTENCE.

Other typical work activities carried out by restaurant managers:

Coordinating the entire operation of the restaurant during scheduled shifts.

Managing staff and providing them with feedback.

Responding to customer complaints.

Ensuring that all employees wear the company's uniform standards.

Meeting and greeting customers and organising table reservations.

Advising customers on menu and wine choice.

Recruiting, training and motivating staff.

Organising and supervising the shifts of kitchen, waiting and cleaning staff.

Maintaining high standards of quality control, hygiene, and health and safety.

Checking stock levels and ordering supplies.

Preparing cash and providing petty cash as required.

Helping in any area of the restaurant when circumstances dictate.

http://www.prospects.ac.uk/restaurant_manager_job_description.htm

UNIT 5

BUYING AND KEEPING TRACK OF SUPPLIES

Goal: To help you buy and keep track of your supplies. (mantener un

registro)

Objective 1: Select a merchandise supplier, decide how much you will

buy, and develop a schedule for ordering the supplies.

Objective 2: Compute the total amount of your purchase order for your

business.

Objective 3: Compute the amount of inventory on hand on a certain date.

MANUEL ORGANIZES HIS WORK

Manuel was very pleased with the way the plans for his restaurant

were going. He had budgeted $1,500 for his opening inventory. Now he

had to decide what he needed to buy. He also had to find reliable suppliers

for his food purchases. Manuel made up a list of the food supplies he

would need for his menu. He would need to purchase food from several

different suppliers and distributors. He would need a wholesale grocer for

nonperishable foods. He also would have to find a fresh produce supplier

for his vegetables and fruits, and a supplier for frozen goods.

Manuel planned to discuss suppliers with the owners of the

restaurant where he used to work. The owners were very friendly and told

him where to buy his supplies. He decided to use the same meat and fish

suppliers they used.

Manuel called Shelton Poultry, located in Los Angeles, for his

chicken purchases. He called the Main Lobster Exchange, also located in

Los Angeles, for his fish. He ordered 50 chicken fryers, cut, for $129.36,

80 chicken breasts for $75.21, and 15 game hens for $20.85. He ordered

12 Eastern Sole Fish for $43.80, 15 Pacific Snappers at $26.85, and eight

white fish for $24.00 from the Main Lobster Exchange.

In checking on suppliers for other food purchases, Manuel

discovered that he could buy things in the local markets much easier. He

said, “Sometimes, in the long run, you are better off buying things like

lettuce in local markets. If you buy a case, you may waste them. When

you are starting a restaurant, you really don’t know just how much you are

going to sell. So you have to be very cautious about buying.”

Manuel figured that he would buy things that would last three or four

days—like meats and vegetables. As his budget increased, he would

increase his supplies. He purchased all of his meat and fish supplies by

telephone. On June 25, he filled out a purchase order form. Shelton

Poultry and the Main Lobster Exchange agreed to deliver his supplies June

28, three days before the restaurant was to open. The suppliers told Manuel

that he could place his orders on a two-week payment basis. But he

preferred to pay his bills in full at the time of delivery.

A) Prepare the table for the following words. You should use two columns:

one for the English word and the other for the meaning.

Wholesale Grocer

Nonperishable food

Fresh products

Vegetables

Fruits

Frozen good

Meat and fish

Poultry

Chicken

Lobster

Chicken fryer

Chicken breasts

Eastern Sole Fish

Pacific Snapper pargo

White fish

Vegetables

To budget

To buy

To purchase

To find suppliers and distributors

To order food

To sell

To figure

To increase

To fill out a purchase order form

To deliver supplies

To place ones orders

To pay in full at the time of delivery

B) ANSWER THE FOLLOWING CUESTIONS:

1- How much money did Manuel prepare to face the opening

inventory?

2- In the first paragraph we can see that Manuel has to make some

important decisions, which ones are they?

3- Why do you think Manuel decided to use the same suppliers as the

owner of the restaurant?

4- Read carefully the third paragraph and tell us who is Manuel’s

supplier for these purchases:

-Chicken

-Fish

5- Why does Manuel believe that it’s better to buy in local markets.

6- How does Manuel usually buy his purchases?

7- What did suppliers tell Manuel about the way he could place his

orders?

UNIT 6

SETTING PRICES

Goal: To help you decide how to set prices

for your restaurant business

Objective 1: Given things to consider about the price of a meal;

Select the best price.

MANUEL DECIDES HOW MUCH TO CHARGE

Manuel had to decide on the prices he would charge for his meals.

His first thought in owning his own restaurant was to offer lower prices

than his competitors. He knew from working in restaurants that the menu

price is double or triple the food cost.

If steak costs two dollars, you charge four to six dollars. This will

cover a lot of things in your restaurant like operating expenses. These

include rent, salaries, taxes, insurance, advertising, and gas and electricity.

Manuel said, “You may break even of lose money sometimes, but you

won’t lose too often. Another time, you may make more money. But you

usually balance out your loss. For example, a loss on a filet mignon can be

balanced by making money on a vegetable casserole.”

Manuel’s menu will include dishes prepared with meat, poultry, and

fish. He also will include vegetable casseroles to balance his menu. For

meats, he will charge two times what it cost him. He will balance any loss

by charging three times more for a vegetable casserole, which will cost

much less than the meat products. Manuel also knew he must have a

variety of dishes in his menu to please his new customers.

What is the text about?

Make a list of the words you don’t understand and distinguish the verbs

from the nouns

Finally, you will have to work on two important events. These events are:

Andalusia’s Day and Healthy Eating.

J O S E

F E R N A N D O

L U C I A

E S T E F A N I A

P A U L A

P A T R I C I A

1 2 / 0 1 / 2 0 1 6

FOL

THE ENGLISH

LANGUAGE ASSISTANT

AND THE 2SR

STUDENTS WORKING

ON THE HEALTHY

EATING PROJECT

Image01

In this image we can see a

cake trolley or cabinet.

There are two different

kinds of cakes. One of

them appears to a San

Marcos cake (double

cream, egg yolk and

sugar) and the other one

is black forest cake. The

trolley has two levels; the

bottom shelf has two

bread rolls.

Image02

This part of the

restaurant provides

the different hot

and cold drinks such

as orange juice,

coffee, hot

chocolate, milk etc.

There are different

kinds of tools for

serving the drinks

and keeping the

drinks hot/cold.

These are jugs

containing three

juices, cups, teapots, sugar bowl and other objects.

Image03

In this image there are trays

containing different breads like

rolls, brown bread, sliced bread,

cereal bread, rye bread, bread

made from spelt flour. One of the

trays contains pastries. The

basket is filled with toast. The

plates on the table have cold

meats like ham, Serrano ham,

chorizo, salami. They also have

sliced cheese, sliced tomato,

Spanish omlette. Finally there is

olive oil, butter, marmalade, jam.

Image04

In this part of the

buffet, the

customer can

serve themselves

chilled yoghurt,

canned peaches,

milk, fresh fruit

and cakes.

Image05

This photo shows where we can serve ourselves soft drinks, cold drinks (non-alcoholic).

Image 06

This is an image of the left side of the dining room; it is about 11:20am. Customers are

about to leave and satisfied with the breakfast service.

Image 07

Same as above

Image08

These people are the waiters who have served the food and the beverages. They are

first year catering business students. They look happy and proud of the work they have

achieved.

Photographer: Estefanía Desing: Isabel Pérez

With the collaboration of Evelyn, the English Language Assistant at the High School

OPEN-DOORS DAYS AT

IES “La Rosaleda”

2015-2016 Let’s talk about what we see in all the pictures

Three journal hostesses are waiting in the Hall to welcome

the groups that are going to visit us from different High

Schools from Malaga. These hostesses will give the

information and necessary documents to be able to

complete the visit around La Rosaleda successfully.

This is the hostess’ uniform. It is a smart black suit with a

purple scarf. They also wear an identification card with

her name and the name of the High School as enterprises

do.

The organization has prepared a Photocall that it has been

made by Rosaleda’s students to be able to take a selfie, so

they will have the chance to take a souvenir of their visit.

This is the first group that visits our Centre this year. We

can see the hostess giving the welcoming as well as the

information.

This is the first stop during the visit. Here, our hostess is

telling the visitors where they are as well as the things

they are going to do.

In the workshop, the students will have the opportunity to

participate in some activities prepared by teachers and

students so they will know the most important things they

will learn if they decide to study a Vocational Training

Course about wood next year.

In this stand, the Vocational Training Course of Travel

Agency show one of their typical activities as Travel

Agencies do.

This document has been written by Second Course of

TÉCSER and their FOL-Inglés teacher.

STUDENTS:

Jose Rosa

Fernando Fany

Lucia Nazareth With the collaboration of Evelyn, the English Language Assistant at the High School

Photographer: Isabel Pérez

Designer: Isabel Pérez