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TECHNICAL UNIVERSITY OF AMBATO

FACULTY OF HUMANITIES AND EDUCATION

TOURISM AND HOSPITALITY CAREER

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PRODUCT N° 01

SEMESTRE: VIII “A”

STUDENT´S NAMES:

Mayra Gabriela Aimacaña Amores

Alexandra Patricia Barrera Rodríguez

Sandra Elizabeth Guato Curillo

Oscar Eduardo Urquizo Paredes

APRIL / SEPTEMBER 2015

AMBATO - ECUADOR

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RESTAURANTS VOCABULARY

Types of restaurants

There are mainly four types of

restaurants that relate unconditionally by

three factors: social customs, habits,

personal requirements and presence of

national and international tourist.

Gourmet restaurants

This kind of restaurant is very expensive

because the food is prepared with

products of first category and quality.

Specialty restaurants

This place offers a limited range or just a

style of cooking.

Family Restaurant

It offers simple dishes that have

moderate prices and accessible for

the families.

Convenient restaurant

It is characterized by its fast service;

the price of food is usually economic

and the place is cleaner, for this

reason has reliability and preference.

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Waiter

A waiter is the person who has as office

attends to the clients of an establishment

of hotel, restaurant and catering

business, providing food, drinks, and

assistance to them during the stay.

The profession of this worker is to paid

by the month, it is a mixing of mental and

physical job because the skills,

knowledge, ingenuity and taste refined

are all the things that this person needs

for doing all his activities.

Chef

A chef always is inside a kitchen or space

of gastronomy, this person should

possesses all the knowledge in the

gastronomy area and that in addition this

person has the managerial role or guide

for other workers. Therefore be a chef is

the maximum position that can aspire a

cook.

Menu

Menu is a French word that wants to say

list. The menus show the possibilities

that the customers have to choose the

best food, in general appear each plate

with his respective price, so much of

menus has principal plates, drinks and

desserts, these can be fixed menus, but

other restaurants have plate of the day,

generally this plate is more economic

than others.

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The Utensils

The kitchen utensil is a tool that is in use

in the culinary area for the preparation of

the dishes, so much in direct contact with

the food and as a mixer.

Generally, the utensil that is used for a

function, can´t be used for doing other

action. So they are monofunctional,

these objects are necessaries in almost all

the professions of workers of restaurants.

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HOTEL

It is a institution that offers public

services, to give the accommodations to

the traveler, food and beverage, as well

as entertainment, which it operates with

the purpose of profit.

HOTEL CATEGORIES

There are several systems for qualifying

hotels, for which it has considered the

following criteria.

Dimension

Type of clientele

Quality of Service

Location or connection with

other services

Preration

Organization

Proximity to terminals

According to their size hotels are

classified as:

Small

Medium

Great

Based on their type of clientele hotels are

classified as:

Business

Usually for business travel

Holiday

Located in recreation areas

For Convention

Which they receive large groups of

merchants or professionals that attend

annual conventions.

For Residents

For people who do not wish to stay

home, preferring to stay in the hotel

temporarily or permanently.

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The Official Hotel Guide (published in

the US, and followed world wide) has its

own classification scheme that ranks

hotels in nine categories as

1. Moderate Tourist Class,

2. Tourist Class,

3. Superior Tourist Class,

4. Moderate First Class,

5. Limited Service First Class,

6. First Class,

7. Moderate Deluxe,

8. Deluxe

9. Superior Deluxe.

Lettering system

The optimal category is AA followed in

descending order B, C y D.

Star system of the Hotel

1-Star hotel provides a limited

range of amenities and services,

but adheres to a high standard of

facility-wide cleanliness.

2-Star hotel provides good

accommodation and better

equipped bedrooms, each with a

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telephone and attached private

bathroom.

3-Star hotel has more spacious

rooms and adds high-class

decorations and furnishings and

color TV. It also offers one or

more bars or lounges.

4-Star hotel is much more

comfortable and larger, and

provides excellent cuisine (table

d'hote and a la carte), room

service, and other amenities.

5-Star hotel offers most

luxurious premises, widest range

of guest services, as well as

swimming pool and sport and

exercise facilities.

Departments of a hotel

There are different types of

departments, which perform

different activities

Reservations Department.

Receiving Department.

Telephony department.

Concierge department.

Housekeeping Department.

Maintenance department.

Department of Food and

Beverages (AABB).

Security department.

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Airline

An airline is a company that offers air

transport for passengers and freight.

Airlines vary widely in size, from small

companies with only one or two planes

to huge multinational companies.

Pilots

The airliners usually have two pilots and,

on older models, a flight engineer,

though backup crews may be used on

long haul flights.

Categories

Exist categories of major, national and

regional airlines are not only passenger

carriers, but cargo carriers as well.

While much of the cargo that moves by

air is carried in the bellies of passenger

jets or in combination aircraft where the

main deck is divided into two sections,

one for cargo and one for passengers;

other aircraft in use by principally all

cargo carriers, called freighters, carry

nothing but freight.

Fast Airline

Airlines provide a quicker way for

vacationers to reach their destination

spot.

Services

The airlines have many routes very

established ,these routes are secure and

reliable also the service is wonderfull for

the satisafaction of the users because

offer additional services suchs as food

service, wifi.