TOAST@SCHOOL

This volume is addressed to Professional Institutes students that are attending their last two years in the "dining and sale services" fields and it is divided into six modules which are split into units. After a first module that ( as in the text intended for the fellow students of the "wine and food" field), includes meals features and characteristics of different types of restaurants and menus, the second one brings the student in a restaurant hall where he is introduced to the vocabulary related to all equipment and utensils used in the service of food and beverages. Furthermore, it is accurately analysed the bar-room personnel tasks. On the other hand, the third module, focuses on the different types of coffee bars, its equipment and the types of drinks offered, including the most common cocktails. The fourth module is dedicated to the dialogues that take place in a restaurant between the staff and customers and. It highlights both the importance and pertinence of the language used, as well as the ability to easily handle all the possible situations a member of the staff could face. The fifth module addresses the importance of a close relationship between the restaurateur and consumer. The text ends with a rich overview of Italian cooking products.

These two texts are intended for Catering Institute students that are attending their third and fourth year of study. For the last year of the course, a publication of a text common to both the "wine and food" and "dining and sales services" fields is expected.

These books are in agreement with what has been stated in the Ministerial Directives of the new system whereby the teaching of English contributes, along with the other subjects, to make students reach, at the end of the five-year course of studies, a series of cultural and professional goals:

• The application of the foreign language to be able to interact in different environments and contexts of study and work;
• The ability to establish connections between local, national and international cultural traditions in a cultural perspective as the contemporary one, for the purposes of study and work mobility;
• The ability to use the network and the computer tools for school activities, research and academic in-depth analysis;
• The awareness of the cultural and social differences of food service recipients to be able to provide a service as customised as possible to suit the needs of a varied clientele.
• The ability to express relationships, communication, listening, cooperation a and sense of responsibility whilst working.

Moreover, the reform of vocational services for food and wine and hospitality expects the foreign language to be taught so that it integrates with customer-oriented professional skills using techniques of communication to optimize the quality of service and the colleagues’ coordination, as well as to enhance and promote local, national and international traditions.

Text structure

These two volumes are divided into modules, which are split into units, that (starting from topics concerning specific sectors), develop and enrich themselves in an articulate way and in a multiracial context.
Within each module a 'Development' section has been added: a detailed explanation dedicated to some particularly interesting aspects of food service combined with activities that aim to attract students’ curiosity, and every module includes a section called 'Festivities' concerning feast days and traditions related and the 'Waiting for the next course' section that proposes extra activities to strengthen the topics that have been covered.

• DIGITAL MULTIMEDIA Versions
• DIGITAL Taste Book

  ISBN: 9788842673774
  Code: 7377
  
  Price: € 18,80 Buy
• MIXED MULTIMEDIA Versions
• Text + CD

  ISBN: 9788842673477
  Pages: 328
  Code: 7347
  Price: € 25,00
• Guide for the teacher

  Code: 7379
  

Web Book, the book continues online: exercises, detailed explanations, constant updates to download, consult, print directly from the website: www.capitello.it.
The traditional paper text is combined with the supplementary digital contents available online, all that is needed to accompany, integrate, extend and examine in depth the educational contents present in the text.

The digital book contains all the multimedia contents traditionally available online.
It can be purchased directly from the publisher's website too: www.capitello.it, as an alternative to the paper version.
The digital book can also be purchased through a digital storage (CD-Rom, DVD Rom) attached to the paper version.

A real interactive DIGITAL and multimedia book, not a PDF to leaf through but a completely customisable digital resource which responds to the current regulations about accessibility thanks to:

• more than 70 operative functions;
• specific functions for BES/DSA;
• continuous updates;
• audios, videos, exercises, animations and in-depth analysis, all the digital supplementary contents just a click away!

MULTIMEDIA contents of the ONLINE resources and of the DIGITAL BOOK: