Spanish for Hospitality and Foodservice

This basic practical volume provides readers with the tools to become more confident, effective and service oriented employees. The training program is designed to empower readers with the communication and cross-cultural leadership skills—using industry specific vocabulary, key cultural differences, and team building tips—necessary to be successful working in an organization with a diverse staff so they can provide their guests with excellent service. The author provides a complete examination of the front office, employees and guests, the family and work personnel, rapport building phases, housekeeping, laundry, catering/banquet and engineering departments, the restaurant, the kitchen, entrees and produce and the bar, beverages and service station. For individuals in the hospitality and food/beverage service industry.