University
Hi hI ECOMMENDED
Rod Revell & Trish Stott
Oxford University Press Great Clarendon Street, Ox ford OX2 bDP Oxford New York Athe ns Auc kland Bang kok Bogota Buen os Aires Ca lcu tta Cepe Town Chen nai Dar es Salaa m Delhi Florence Hoo t; Kong Istanbul Ka rach i Kuala Lu mpu r Madrid Melbourne Mexico City Mumba i Nairobi Pari s Sdo Pau lo Singa pore Taipei Tok yo Toronto War50lw
and associated com panies in Berlin lba dan
Oxford a nd Oxford rllglish are tr ad e ma rks of Oxford University Press ISBN 0 19437665 6 (2nd ed ition) If)
Oxford University Press 1988
First pu blished 1988 (re printed eight times ) New Ed itio n 1994 Seventh impress io n 1999 :"rrlo unauthorized photocopying All rig hts reserved . 1':0 part of this publication Illdy be re prod uced . stored in a ret riev al sys tem. or tran smitted . in an y form or by any mea ns, elec tronic, mecha nical. ph otoco py ing. recording, or otherwise. wit ho ut the prio r written permi ssion of O xford Universi ty !'flOSS. This book is sol d subject to the cond itio n Iha t it shall not , by wa y of trad e or otherw ise, OC· len t, resold, hin-d out, or otherwise circu lated withou t tho publisher's p rio r consent in ilny form of bin d ing or cover other tha n thai in which it is pub lished and withou t <1 simila r condi tion includ ing this co nd ition being i m posed on the su bsequent pu rchaser .
Phototype set in News Gothic and I'al ati no by Tradcs pools Ltd . Printed in Hon g Kong
ACKNOWLEDGEMENTS The au tho rs and p ublis he r would like to th ank the follow ing for the ir ad vice and assistdmx' in the preparatio n of thi s co urs e; Th e tedch ing s ta ffs o f the : Lvcee Technique Hotelier, C uya ncou rt LEI' Co nllans Ste . Hon orm e , Paris LEI' Edm ond Ros tand . Paris LEI' jean Q UdITe, Pari s
LEI' Pare Mon tale au , Sucv-e n-Brie Simone Fe hlma nn , lnspectnce de t'En seigne me nt Technique, Acadermc de Ca en Janette Sa mu el, Profcsseur et chc rcheu r en ed ucat ion Rose H,1n ~ 1. Moreau Ashlev de Satnn. l\:o,·oteIlMere urelSofitel Group Atheriaeum Hotel, Lond on Bo ttom s t'p. Wine Su perstore, Ox for d 15 :-.;'orth Parad e, Ox ford H . Bra nd t, Hotel ~ 1.1i ....tic. Ca niles Complete Kitchen Equi pment ltd, Oxfo rd Th t' Co ts wold Cetcwcv Hott'l, Burford Fre nch Tourist O ffice, 'u.llld on Cra pe Ideas , Ox ford Ha wk s wel l Ho tel, O xford Le Pt'ti t Blan c, O xford Le Ca fe Francais, Headington . Oxford Le Man c ir au ", Q uat re Saisons . Great ~liIt on Linton Lod ge. Ox ford Oxford College of Furt he r Ed ucation Salisbu r...s..O",fMd Spa nis hTourist O ffice, London Th e Randolph Hotel, Oxfo rd The Duke of Ca mbridge. Oxfo rd The Post Hl'U ~, Hea rhrow Viking Hotel. York Whately 11.111 Hotel, Banbury York College of Arts and Technology: Dept . of Com mu nity Stud ies For permission to rep rod uce p hotog ra ph s: Anthony BI.1ke Photo Library Pkt ure point Art Director s Rober t Hard mg BBC Hu lton Pictur e Library Susan Griggs Lon d on Regiurl
Ht'le'n Ch.lI"ltnil An ton ia En thoven Kevin Jones & Associates
Vanessa Lu ff Nigel Paige Hilar ... S aville Kal e Simp son H an... Tamba Tl'Chnical Graphics Pau l Thom as
Location and s tud io p hotogra phy by; ~larty n Chillmaid Rob Judges Ma rk Mason James King-Holmes Ga rry O 'Brien Food p rep ared and arranged by: wendy Veal This boo \.. is dt>dicatt>d to the memory of Chris Stott
CONTENTS UNIT CONTENTS CHART
UNITS 1-28
II DIALOGUE SCRIPTS
II MULTILINGUAL WORD LIST
II ApPENDIX 1 IRREGULAR VERBS I :
ApPENDIX 2 EXTRA WORD CATEGORIES
lID ApPENDIX 3 ROLE PLAY INFORMATION
ApPENDIX 4 ALPHABET LISTS
UNIT CONTENTS CHART UNIT
COMMUNICATIVE AREA
1
Takin g ph on e ca lls
2
3
Giving info rmat ion
Taking reservations
SITUATION/FUNCTIONS
STRUCTURES
Inco ming hot el and res taurant ca lls Makin g simple req uests: Can/Could I hare ... ? I'd like 10 ...
Questions wi th am . could, and
I'd like
Ho tel and res ta urant location , Iacihties, prices
Simple Present of be
Id£l1tifying yoursdf: Aly name's . . .
There is/are
Opening and dosing times Asking for informat ion: ~\7Ul t time do !fOIl Art"you open .. . ?
..
.?
Questions w it h do/docs Prepositions of time: allon/from/lo
•
Apologizing
Turnin g down reservations: I'm S4)nyl afraid uy ...
Short forms of be/dolhtHY
5
Rece iving guests
G uests arriving a t hotel reception or res taurant: Gmld you fill in this . . . ? I'll showyou to . . .
Possessfve adjectives: my/your etc. Ouesnons on days a nd dates
6
Polit e request s an d response.
In the bar Req uests and offers
Questions using maylcanlu'Ouldlsha/lIrould
7
Instructio ns
Mixing a cocktail Instru ctions in seq uence: firstltht'tllfinally
Im perative s . tal.-elfilllpollr
Aski ng for informa tion
Restaurant - taking o rders for a peri tifs and starters: A re yOIl readyto order? Would you like a starter]
otthe
Ask ing and expla inin g
Restaurant - taki ng or ders for main co urses: 1'1/ hate some . . . Wd Ja ,'t'n 'f allY, ..
'f'Ome/any
Asking and co mpa ring
Restaurant - w ine wa iter taking orders: WlliclJ do you 11Tt'!" ? X is drier than Y.
tnantnot as . . . as
11
Prese nting informa tion
Restaurant - for che CSl.'/dt'sst'rt!('offet'. Formal offers and suggestio ns: Silall I ... ? May I suggt'$f . .. ?
Fonnal questio ns with sha/llmaylft'ould U-SS form al with canldo onlinhiith
12
Recommending
Restaurant - advi sin g g uests o n wines: I call recommend .. . Haoe .I/OU tried ... ?
Positive and com pa rative adjectives with $lightlylratha et c
13
Dealing with reques ts
Replyin g to requests for items in resta urants: I'll get cnetsometanother.
1'1/ ••• somekmdanotbertsome more
I'
Descri bing food dish es
Chef going th rough me nu with trainee: It conta;ns/corlsists of/is mad" of . . .
Sim ple p resent acti ve and passive fo r description
8
9
10
2
Adverbs of frequen cy
a/some
How?
Com pa ring: -er Hum/more .
UNIT CONTENTS CHART UNIT
15
COMMUNICATIVE
SITUATION/FUNCTIONS
AREA
Dealing with com plaints (1)
STRUCTURES
Guest com p laining in a res ta urant: WI' ordered 20 millutesago.
Simple past Su perlati ve adjectives: uoratmoet eXl1tI1Sit 'f'
16
Describing jo bs and workplaces
Kitch en - head chef showing new co mmis
ThislthesefllfTe Thatnhosetthcre
around
More prepositions
17
Expla ini ng and instructing
Kitchen - chef going over cooking methods wi th n ew commis: first u't" hate to . .. You mustn't ...
Why? " " " &cause " " " musttmustn'tthate toJdon"t have to
18
Taking an order on the phone
Room service - a gu est ordering breakfast Taking mess.ages: Om 1gia! him a m~sagf?
Adverbs
19
Aski ng for clarification
Ho tel reception - res ervations by phone: I'm St>r'Y. 1didn't catch that. Call you spt'ok "I'?
Simple pas t: questions. short answers, and negative sta tements
20
Dealing wi th phoned req uests
Ho tel facilities and serv ices: TIl(' room needs cleaning. fll send soml'lmt up .
Main verb: needtdon't need Auxiliary verb: need/needn't
21
Giving di rections indoors
Hall porter and chambermaid d irecting g Uf.'S ts-: It's on tht . . . Take tht'lilt to . . .
Prepositions of location an d di rectio n
Giving directions outside
H.111 porter and doorman d irec ting guests: It's IlOt far. About 10 minutes' walk. Go down . . .
Mor e prepositions
23
Offering he lp a nd advice
Hall porter to guests: Why don't you . . . ? You OIlght to . . . You'd better . . .
Presen t perfect w ith yt't/just may1misht ollght to/should
24
Dea ling wi th com plain ts (2)
Hotel - gues ts compla ining to recept ion : My mom hasn't been cit-ailed. It should Iflll'e IWt'll cleaned.
snculd haoe: he should have dealled it/it should have been cleaned
25
Paying bills
Hotel an d restaura nt - payments:
Object pr on ouns Presen t continuo us
Hr:rw are you paying? Would you sign . . 26
Payment queries
,
Hotel and restau rant - guests query bills:
muclllmally/a lot of
It can't be right. I'm afraid there's no mistake. I beg your pardon . . . 27
Fare wells
Hotel an d restaurant - guests aft' leaving: 1hopeyou enjvyed your slay. Hal¥! a plt'Ilsant trip.
Fut u re refere nce
28
Answering personal questions
A job in terview Writing lette rs of application
Letter beginnings and endings:
Dear Sir/.\1aJam , .. Yours
fai'hfully/s;IIcerr/y
3
TAKING PHONE CALLS
~S.MAOAM .
COUI,.D1 HPNE YOUR. NAME, Pl.e.JlrISE.~
~
~
R.e.SE.R:VATIOt-ts.,
Pl.EAse ?
Listening one
Structures to practise A Making qu estions with Can I ... ? and Could I . . . ?
Listen to the four telephone calls and put in the missing words.
Language study Expressions to learn Can 1help you ?
Could I have _. . ?
Who's calling?
Could 1speak to ... ?
What nam e, please ?
I'd like to . . _
Can I ha ve .. . ?
Make se ntences . Examp le: morninglca nlh elp ... Good morning . Can I help you? 1 aftemoonlcan/help 2 cou ldlhave/na me 3 can/have/reserva tions 4 cou ld/speak/manager 5 couldlbooklsingle roo m/two nigh ts 6 cou ldlspeakIJohn 7 cou ld/reserve/table for six 8 can/have/room service
TAKING PHONE CALLS Across
8 Making re quests with I'd like . ..
Down
---'>
1 A room for four
Make sentences. Examp le: bo ok/sin gle room/th ree nights ... I'd like to book a single room for three nights.
4 5
1 book/double room/two nigh ts 2 rese rve/table for twofTuesday evening 3 book/sing le room/four nights -t reserve/table for fouriSaturday/8 p.m. S speak/manager
8 10
______ , ple ase. (4-ll August) Goo d . Could I a tabl e for tw o, please? A room for tw o . __ , I'm sorry, the hotel is full.
!
1 My is Jose Artesco . 2 A room for one person . 3 The day before Wednesd ay . 6 Good . 7 The day after Su nday. 9 Ca n I a room, please?
New words to use
Su mmary
Check the meaning of these new wo rds in the Word List at th e back of th is book. boo k (v.) ma nager double name full
number table rese rve sing le
night
Now you can Ans wer th e telepho ne politely Gc?0d morning, can 1 help you? Ask for things Could 1 have your name, please?
Listening two
Un de rstand w hat people wa nt I'd like a single room. Could I speak to the manager, please?
l iste n to the dial ogu e a nd fill in the chart. Name
Room
Ask who is on the phone \-Vho's calling?
D single D double
Room number Number of nights
I - EXT RA- WORDS- I
Activity Fill in the crossword:
9
IA iiiiiilliliil ll1ll @II 5
GIVING INFORMATION
**111'1\'
................
.. lILof...,.l...·,"""'~
VI KING
--...... •........__"'..... -.. _ " ...... tl .. ""• ............ ildt
HOTE L
-
,r"":.
::~
" ~tl'lii
....r-_.__ --.....-
s
.._.,,___ ...
.,
e-lo6lo.
..
••••
Dedr
0001
Tar i ff
room Double/t win room
£92
Suilcs Executi\'e .......
' vums
from £1 70.00 fro m £ 140.00
Listening one Liste n to the cassette and fill in the blanks on the brochure and on the menu .
Language study Expressions to learn The ho tel's in the centre of th e city. There's a sa una . There are two bars. Th e cost is £16.50. I'm Mr Evans .
My name' s Evans . 6
GIVING INFORMATION Structures to practise Describin g th ings u sing the Present tense of the verb to be and using there is/there are . a. _ _ b. _ _ c. _ _ d. _ _ e. _ _ f. _ _
This tab le shows the full and short form s:
Singular Full form lam You are He is She is It is Th ere is
Short form I'm You're
Plural Full form We ar e You are
Short form We're You're
}Theyare
Th ey' re
There are
The re are
He's
She's
g. _
It's There's
Fill in the blanks . Use short forms where possible: My name (1) Mr Black. I (2) the ma nager of the Savoy Hotel. The ho tel (3) in Main Street . There (4) 100 do uble rooms and a bar and a resta ura nt. 20 sing le rooms. (5) There (6) table d'hote meal s at lunchtime and table d'bcte and .it la carte in the evening .
j . _ _ k. _ _ I. _ _
5 excha nge 9 telephone 10 exit bureau 6 women's toilet 11 coffee shop 12 infor mation 7 la undry 8 men's toilet
Now you can Identify yourself
Talk about numbers There are 27 rooms.
I'm Peter. M y name's Evans.
a la car te
exch ang e burea u exit di sabled facilities information meal city coffee sho p men's toilet course menu bar car pa rk cen tre
per sau na special street sw im ming-pool table d'h6te women 's toilet
Talk about prices
The hotel's in Park Street . The restauran t's at 23 Green St.
The cost is . The price is .
currencies Pounds Dollars Francs Marks Crowns Yen Pesetas
Listen to the cassette. Match the items with the prices . a. b. c. d. e.
Say where you are
I - EXT RA- WORDS- I
Listening two 1 child ren' s menu do uble room beer single room table d'hote menu
_
Summa ry
New words to use
2 3 4 5
_ i. _
1 restauran t 2 disabl ed facilities 3 car pa rk 4 swimming-pool
There are two bars.
Remembe r: There is a sauna .
_ h. _
£105 $1.95 £22.50 £8 950 FF
numbers eleven ' twelve thirteen fourteen fifteen sixteen seventeen eighteen nineteen
twenty thirty forty frfty sixty seventy eighty ninety a hundred
Activity Look at th ese twelve sy mbols and decide which wo rd goe s with each.
7
2
TAKING RESERVATIONS
3
DINO'S REST AURANT
-
~EEK NO. 1able Reservations
01'1'\05
for" IUI'\ch
opel'lS o closes e dOSeO on
"
,,'
.
..
DaYoe -
'
. ., . .. , .
-
Number 01
--
-
\8
-
peeple"0 .
-
-
-
----
Time-.€l-
OJ · .... •..
Name:~ -------
Listening one
Structures to practise Questions and answers in the Simp le Present ten se are for rou tines, timetables , and the everyday state of thin gs.
Listen a nd fill in the in forma tion on the note pad s.
Examples:
Language study
Does he s peak Eng lish? Yes, he does.INa, he d oesn't. Do yo u se rve lunch ? Yes: we do.lNo, we don't. Wh at time do you serve lunch ? We serve lu nch from 12.00 to 2.30. How mu ch d oes a single room cost? It costs £55.
Exp ressions to learn What time do you serve lunch ? Are you open every da y? from Tuesday to Sunday on Monday at l p m Wha t name is it?
How many for?
8
TAKING RESERVATIONS
Activity
A Answer these questions . Use short a nswers . Example: 'Do yo u serve lunch ?' 'Yes. we do.' 1 Do yo u serve d inner? No, _ _ 2 Do you spea k English? Yes, 3 Do yo u have a sing le roo m fo r tonig ht? No, -l Does th e wa ite r spea k French? Yes . _ _ 5 Does the ho tel ha ve a sauna? No, _ 6 Does th e ba r open at six? Yes ,
Work in pairs . Ask and answer questions about your routines . _
What time do yo u
How d o you What time do you
B Make questions and anSWt'T5. Example: what timel serve lu nch .. \Vhat time do you sene lunch? 12.30-2.00 .... We serte lunch from 12.30 to 2.00 .
What d o you etc ...
I What time/serve dinner 7_15-11.00 2 How much/single room/cos t
____ ._S_ll_I1_II_na_rt.-:y~---
fb5
Now yo u ca n Ask and understand time q ues tions
3 Wha t tim e/ba r open seven o'clock 4, How much/sm all beer/cos t 51.55
What time do you open? Answer time qu estions We open at 6.
New words to use a. m.
dose dosed
every day head wa ite r o'clock get up leave open go lunch p.m.
ge t up? have breakfast? leave yo ur home? travel to sch ool/college? have lunch ? go home ? d o in the evening?
Ask and answer o ther q uestions room
Hoto much does a single room cost?
se rve
It costs £55.
travel
Do yO Il speak English? Yes, I do.
Listening two
Talk about th e time I get III' at 7.30.
listen to people talking about the time .
I - EXT RA- WO RDS- I
. 'o w listen to the sen tences a nd write in th e times o n the wa tches belo w:
9
seasons
restaurant staff
titles
meals
winter spring summer autumn
Maitre d'hetel Maitre d'accuell Maitre d' Head Waiter WineWaiter waitress waiter
Mr Ms Mrs Miss
breakfast lunch dinner
ApOLOGIZING
Listening
Language study
Ma tch the questions a nd a nswers . Listen and check your an swers. 1 Could I reserve a table for two for ton ight? 2 Can I book a do ub le room for tonight ? 3 Can I reserve a table for Sunday lunch ? 4 Could J book a family room for the Christmas weekend? 5 Ca n I reserve a tab le for tomorrow nigh t? 6 Can I spea k to Me Smith in room IOl?
Exp ressions to learn
a. I'm very so rry. We d on 't open on Sundays . b . I'm sorry , sir, we 've nothi ng left. Tomorrow's our busy night. c. I'm sorry, we 're fully boo ked for ton igh t. d.Frn afraid we haven 't any rooms left that weekend . e. I'm afraid we haven 't any tables left for tonigh t. L I'm sorry, there's no answe r. Can I take a message ?
Struc tures to practise
I'm so rry. we 're fully booked . I'm afraid we haven't any left. I'm very so rry , we do n't ope n on Sundays .
w e've no thing left. I'm so rry , there's no a nswer.
In spoken English. and informal writt en English, we usually use the short forms (contrac tions) of th e verbs be. have. a nd do .
10
ApOLOGIZING
Activity
Short forms Be
we're you 're
we aren't you aren't
they're
they aren't
I ha ven't you haven't he ha sn 't she hasn't it ha sn't
we've you've
we haven't you ha ven't
they' ve
th ey ha ven't
I don't you don't he d oesn 't she doesn 't it d oesn't
we do you d o
we don't yo u don't
they d o
they don't
I'm you're he's she's it's
I'm not you aren't he isn 't she isn't it isn 't
Have I've you've he 's she's it' s Do ( do you do he d oes she does it d oes
Ask questions and give answers about thes e pictures:
_SoI_ 0f'EH1Ny
Hg/RS,
16'1Xl-2+«> ' SunMy-
~oo · 1.3<10Ie.
-
Use the sho rt forms in these sentences. Say them, then write the m d own . 1 We are open six days a week.
2 We do not open on Mondays . 3 I am afraid we do not hav e a ny rooms tonight. -l I am so rry , he is not he re. S I am afraid we have not a ny tables left for Frid ay night. 6 It is a very bu sy night. 7 We d o not se rve lunch before 12 o' clock. 8 He has not got a ny room s left . 9 They are ope n eve ry even ing . 10 She do es not ha ve lunch at home. I
Summary Now yo u can Use the sho rt forms of be, have, and do
I'm sorry, we're closed. They don't note allY rooms. They haven't got any rooms left. Ap ologize I'm afraid tee haven't any . . . I'm sorry, he isn't here.
ew words to use
answer fully book ed busy message
not hing sorry
''''''"
tom orrow toni ght
I - EXT RA- WO RDS- I
Listening two listen to th e cass e tte and note down all th e numbers, prices, days, and times.
o.
d.
g.
b.
e.
h.
Co
f.
i.
11
holidays
the year
the day
Christmas New Year Easter Whitsun
week weekend month year
today this morning this afternoon this evening
4
RECEIVING GUESTS
Listening one
Language study Expressions to learn
Wha t are the objects numbered 1-12? Listen and tick the ones yo u hear.
Coul d you fill in this ... ?
1
7
Here's yo ur
2
8
Do you want?
3
9
Come th is way .
4
10
I'll sho w you to you r table.
5
11
Do you have a reservatio n?
6
12
12
. .
RECEIVING GUESTS
Activity
Structures to practise Possessive adjectives Singular I my you
your
he she
his her it s
it
Work in pairs . Ask for, and give, personal information for thi s hotel regist ration card. Stu den t A ha s information on page 109 and stu den t B o n page 110.
Plural we our you you r they their
PLAZA
Exam ples : Tha t's his ba g. They' re his bags . Th is is he r bag.
1 He wa nts some help with _
luggage.
Please ask the receptionist if we can help make your reservation .
Date and Place 01 Issue Next Addr ess
Signature No , of P" rllOrnl
Cha rge
B Now cha nge these sen te nces into questions offe ring help . Use the polite form 'Wou ld you like . . . ?' Example: 1 Would you likesomehelpwith your luggage?
Date of Arr ival
No .
ot N;ghl s '"
Depa~ure
Date
Summary
wo rds to u se
car ccet da te of birt h
fiII in
floor guest key ke y card
luggage porter pre fer
Now yo u can Ask questio ns abou t days and dates
receptio nist registration card restaurant diary
Is the fourth a Friday? Talk about posses sion
It's theircar. WlJere 's my key?
Listening two
I - EXT RA- WO RDS- ]
Listen to the cassette and answer th e question s using this calen dar pa ge :
numbers (ordinal) first second third fourth fifth sixth seventh eighth ninth
APRIL W
T
F
T
$
5
6
7
$
2
3
8
9
10 17
2.
I
•
:======= FOREIGN VISITORS Passport Number
FREE RESERVATION SERVICE Travelling on to other places in the U,K, & Europe?
::! T hey wan t to p u t _ car in th e car park . 3 We prefer to have breakfast in _ roo m . -I She wa nts to lea ve _ coat. 5 I'd like to leave a message for _ friend .
M
First Names Nationality
Home Address
A Use possessive adjectives in the blan ks below. Example: I enjoy my job.
Yew
REGISTRATION CARD Name
HOTEL
" 18
12
13
I'
15
16
19
20
21
22
23
25
26
27
28
29
30
'o w practise asking questions and givin g dates with • pa rtner.
13
tenth eleventh twelfth thirteenth fourteenth fifteenth sixteenth twentieth thirtieth
months January February March April May June
July August September October November December
5
POLITE REQUESTS AND RESPONSES
red llJine
Listening one
Language study
Guests a re ordering their d rin ks in th e bar. Wha t do they order ?
Expressions to learn What can I get you? Wha t wou ld you like?
Tim
Would you like ice?
Denise Michael
What'Li you have?
_
Shall I cha rge this to yo ur room?
Jill
May I ha ve your key card. please? 14
PO LITE REQUESTS AND RESPONSES
Activity
Structures to practise Requests and offers
Informal
Could I have a beer? May I have your key card? Can I ha ve my key?
O ffers
Polite/formal Informa l
Would you like ice? Do you wa nt a beer?
Offe r or request for perm ission
Polit e/formal
Shall I d ose th e window? Sha ll I cha rge this to you?
Requests
Polite/formal
Find the ten drinks in the puzzle below: B
R V A 0
3 w his ky wa ter/soda 4 lager draugh t/bottled
T
N
M
A W F H G M
I
N
V
W
B
N
E
K
N
C Q W
0
D
A G 5
D
K
W
I
y
A 0
F Z
T Q R N
E G B
0 0 5 0
C C
A
V
F
B
M
L
L
N
C R H K 0
In pairs, as guest and ba rma n, order drinks using the words to help you . Example: she rry .... Guest: Can thave a sherry plea~? sweet/dry .... Barma n : Would you like su't?et or dry? 1 beer pint/h alf 2 port sm allIlarge
R E
M
U 5
5
Summary Now you can Ask people wha t they want an d take orders for d rinks .
5 vod ka and ton ic ice 6 gin and ton ic ice and lemon
VVhat can I get you? What would you like? I'd likea half of cider, please. Check with g uests if they need a service
• 'ew words to use
Shall I charge this to your room?
charge
drinks draught dry
half ice lager
lemon pint port
ride r
gin
large
rum
bitter bo ttled
sherry small soda sweet
tonic whisky wi ne
Make polite request s
May I have your key card plea5t'?
I · E X T R A . W O ~ D S · I
Listening two Liste n to the 5 people on th e cassette. They a re buyin g drinks for their friends . How m uc h does th e barma n charge each perso n? Th e prices are in pence. There are 100 pe nce in each pou nd .
Bu r
(bi tttT) (lag tT)
Cider
180
90
190
95
160
W1Jisk.Y Vodka Gin Ru .. Lrmo nade
240
120
240
120
240
120
SO
40
80
40
mixers
whisky
vermouth sherry
Bordeaux Beaujolais Chianti Rioja Mosel RieslJng Muscadet
soda tonic ginger ale coke juice
brandy
port
Cognac
Dubonnet madeira muscatel
-odka
M~on
Barsac Chablis lambrusco
large/ small 130
wines (table)
pastlS rum
SO
260
wines (fortified)
~n
pint/ half Bu r
spirits (hard liquor)
Sancerre
15
INSTRUCTIONS
16
INSTRUCTIONS
Listening one
Listening two
How do vou make a drv Martini? Number the pho togra phs from 1 to 12. Then listen and check your answe rs .
\Vhat do yo u need to make a Daiquiri and a Manha ttan? Listen and write 0 or ~I next to the words. cocktail shaker large glass
~e
small glass
cheny vodka limejuice rum
strainer
cocktailglass
Language study
sa"
Exp ressions to learn
broken ice
orange juice Angostura bitters Italian Vermouth cognac grenadine Canad ian Club whisky
Activity
Ta ke a glass Fill it with ice
He re are th e in struction s for making a cocktail called a 'Broadway'. Put the m in the righ t order.
Pou r in a measure of dry vermouth Add two measures of dry gin
1 Sha ke well 2 First put in a dash of orange bitters
firstJ next/th enlfin ally
3 After the vermouth, add six cen tilitres of dry gin 4 Pass through a stra iner 5 Half fill a sha ker with broken ice 6 Serve in a small wine glass 7 Nex t add three cen tilitres of Italian vermouth
alwaysloftenlsome timesl rare ly/ne ver Give it a good shake/stir
Structures to practise rt sentence s begin ning with imperative-s like Take, Fit, and Pour are u sed for giving instructions. \. Describe how vo u make:
Summary
a cup of coffee ' 3 your favou rite drin k ~
a cup of tea
Now you can Ask how to do something
4 a telephone (" U
Howdoyou serve a Bloody Mary?
• Are you the sa me? w mple: Tom often goes to th e pub . Yes, I'm the same. or No, 1 rarely go to the pub, laria alwavs has tea at breakf ast.
Und erstand and give instruction s Take aglassand then fill it with ice. Say how often you do thi ng s I sometimesdrink wine with my lunch.
... Pe ter el we ys gets up at 7a. m .
Ann ie often works at th e weekend . ... ike never d rinks beer in the eve ning. :; Ca bbv rarelv d rink s a cocktail. Da\,d sometimes has wine wit h lu nch .
I - E X T R A - W O R D S -I
words to use odd • righ t steward
dash decorate fill w glass en grenadine ingredient s tail lime mdtail sha ker liquid
make measure
shake shaker rn;x slice olive sta rt stir parasol pass through st raine r take pour th row out quarte r
cocktails
liqueurs
fractions
Amerlcano Bloody Ma'1l
Bailey's Irish
a quarter
Cream Benedictine Cointreau
three quarters a fitt"
Bronx Harvey Wallbanger Pina Colada Tequila Sunrise Tom Collins Whisky Sour
17
a ha~
Drambuie
Grand Marmer Sembuca
Ilia Maria
~.7
ASKING FOR INFORMATION
Soup of the day Gr illed sardjne~' Avocado Willi prawns
£ 2.50 3.00
Melon with !'armiJ ham PtJr~
Ma isoll
MiJ.ed hurl d' a'lI \ 'res Tomato salad
Listening one
3.50
3.50 3 .00
2.75
Language study Expressions to learn
Listen to the cassette and then ans we r these qu estions . 1 2 3 4 5 6 7
3.50
Ca n 1 tak e your coa ts?
Wha t does the wa iter bring the guests? Wha t drink does the man order? Wha t d rink does th e wo man order? Wha t is the soup of the da y? Does the woman order it? What does the man order as a starte r? What extra order does he ask for ?
Are you ready to order ? Here are th e menu and wine list. Would you like to order a drink? Wh at woul d you like as a starter? Could we ha ve so me bread, please?
18
ASKING FOR INFORMATION Structu res to practise A alan and the look a t thi s: Every summer we sta y in a hotel in Rome. The hotel is • in the city cen tre . Could I have the menu , please? Could J have a beer, please? Could I speak to the manager, please?
Fill in the blanks wit h a or the. 1 On Saturdays w e eat in _ _ restau ra nt in Oxfo rd . _ _ restaurant is near _ _ River Thames . 2 Do vou have _ _ reservation , ma dam? 3 Ca~ I have _ _ dry Martini, please? -t Would you like to see _ _ wine list , sir? 5 Wou ld you like _ _ aperitif? 6 _ _ beer here is very good . 7 Cou ld I have _ _ bill?
®
B alsom e look at thi s:
®
I'd like a (glass of) beer/a glass of wine/a table near the wind ow/a (cu p of) coffee I'd like some bread/so me wine/some water/so me milk
Summary
Fill in th e blanks w ith a or some. l I'd like _ _ w hisky, please . 2 The re's _ _ bread on the table. 3 Co uld I have _ _ glass of wine? -I Mr Jones has left _ _ rnonev in his roo m. 5 Cou ld I have _ _ rice? •
Now yo u can Help guests when th ey arrive Can I take your coats? Here is the menu. Help gu ests order Are yvu ready tv order? Would you like an aperitifla starter?
New words to use avocado pear grilled bread ham bottle melon extra mu sh room food order
® -
prawn stuffed ready window so up of the day wine list starter still
Use coun table and uncountable wo rds correctly Two bottles of wine; some bread;a beer.
Listening two
I - E X T R A -WORDS - I
listen to orders being ta ken and no te them down .
Activity You are a wai ter/w aitress . Look at the pictures and make questions us ing a, tire, or some. Example:
Wouldyou likesome wine? or
Wouldyou likea glass of uoine? 19
sta rters
aperitifs
tomato salad cucumber salad milled salad eggmayonnaise smoked salmon mussels in white wine salami
champagne ~r
Dubonnet
Martini St Raphael pasts
Cinzano bitter
ASKING AND EXPLAINING
9
Listening one Sole Meuniere Turbot in ichite wine Deep fried scampi Beamaise u.'ilk ria Roast duckling It'ith orange sauce Escatope of veal
Moussaka Coq-au-cin Grilled steaks Rump
What are th e tw o main cou rse orders?
[ 10.95 9 .95
Language study
9 .95 /0.95
8.95 8.50 8.75
Expressio ns to learn Wha t would you like to follow ?
9.95 11.95
H ilt'!
It's a kind o f ... We haven't a ny I'm afraid ... bu t
Jacket potato French fries
1.65 1.65
Duchesse potatoes / .80 Caulifkneer au gratin 2.00 A
•
.
C 0
Peas Green beans Spinach Mushrooms Side salad
.80 .90
I'll ha ve some ...
1./5 1.45 1.65
Structures to practise A Ask gu ests how they wa nt food serve d usin g the poli te form 'How wo uld you like ... ?' Look at these se ntences:
E F
A
H
26
.."
How wo uld yo u like yo ur stea k? (ra re, medium) .... I'd like it rare, please.
21,18
Make similar questions and answers from these: 1 egg (hard- or soft-boiled] 2 jacket potato (with butter or sour cream) 3 egg (turned over or sunny side up) 4 coffee (black or white) 5 salad (w ith Fren ch dressing or mayonna ise)
I Mite4;", 7'"S d'oewres
---
B I Meb.. . fa<ma
.
How would yo u like it cooked?
G
...''''''
.
ha....
581 484
20
ASKING AND EXPLAINING
Activity
B Some/any We use so me in affirmative sentences with uncou n table nouns a nd plural countable nouns, e .g . I'll have some fish . I I'd like so me potatoes . We also use so me when we offer something or ask for some thing: Would you like so me wine? Can I have so me bread? We use any in ne gative se n te nces and questions : We haven't any sole . Do you have a ny vegetarian dishes?
Role pla y. Student A: You a re the customer. O rder a main course and sid e dishes from the menu . Ask about the di shes that you order. Student B: You are the waiter/waitress. Ta ke the customer's o rder and answer his/her questions. Use the Extra Words to help you .
Put so me or an y in the bla nks: 1 I'm afraid we haven't _ _ avoca dos left . 2 I'd like _ _ peas . please . 3 They haven't _ _ tables free . 4 Do you have _ _ tomato so up? :5 Would yo u like _ _ mineral water? 6 Are there _ _ sta ff miss in g ton ight?
Summary No w yo u can Ask customers how they would like their food cooked/served
Haw would you likeyour steak?
C l oo k at this se n te nce: no sole/the turbot's excellent.
Explain what different d ishes are
Moussaka is a kind of pieu,;thlayers of ...
r m afraid Ute hat'ffl't any sole but tile turbot's excellent.
Use some and any
. take similar sentences with 1, 2, and 3. 1 no fillet steak/the rump's \'ery good 2 no pate de foie gra s/the pate de canard is exce llent 3 no cod/the plaice is very good
We have somesoup but wehaven't any melon. Suggest alternatives
I'm afraid toe haven't any . . but the . . is very good.
.. •ew words to use eube rgine fillet butter fish French fries cheese rod Greek
pedS
pie plai ce rice rump steak sauce scampi settle for side sa lad soft soh,'
~ E X T R A . W O RD S· I
sour spinach staff steak sunny side up tomato topped (with) turbot veal vegetarian
methods of grill (US: broil) boil roast
fry poach stew bake steam
Listening two liste n to the wa iter rea d ing orders to the sous-ehe f an d fill in th e table be low : Table number
Potatoes
peas onion leek carrot celery asparagus artichoke Brussels sprouts potato tumip
chicory
/7
lentils radishes fennel
Main course(s) Vegetables
spi11AC'l.
",,,,,i'"
grilled meat
vegetables
cooking
""""........ 21
avocado garlic cabbage cauliflower lettuce aubergine tomato beans parsnip peppers cucumber mushrooms watercress
blue rare medium rare medium well done typ es of meat
beef pork
veal
arne
9
ASKING AND COMPARING
, ~,
"
Listening one
Look at these examples: Th is French winel + d ry /that Germa n wine ~ This French trine is drier than that German wine.
Q uiz. Are the se sen te nces true (T) or false (F)? 1 2 3 4
Chablis is d rie r tha n Liebfraurnilch . Muscad et is not as dry as Chablis. Beau jolais is mo re full-bod ied than Beaune. Bergerac is full-bodied .
0 0 0 0
This Burgu ndy/ + expensive /t hat Bordeaux ~ This Bllrgllndy is more expensioe than that Bordeaux . A Riesling bottle! - na rrow/a Burgu ndy bottle .. A Riesling bottle is not as narrow as a Burgundy bottle.
Listen and check your answe rs . Wh ich wines do the gue sts choo se?
1 Rieslingl + sw eet/Graves 2 A Burgundy bottle /+ fatfa Bordeau x bottle 3 Rose/ - full-bodi ed /claret 4 Cha mpa gne /+ expens ive/table wine 5 Tha t Ge rma n wine/- dry/t his French wine 6 Mineral water/+ chea p/ta ble wine 7 Beaujolais/ - expensive/C ha mpagne
Language study Express ion s to learn Which is drier, X o r Y?
New wo rds to use
Would you like so me thing to drink?
a rea expensive Burgundy fam ou s ch eap fat fresh claret full-bodied d istrict
Y is sweeter t han X.
X is not as dry as Z .
A is more full-bodied tha n B.
Structures to practi se Compa re the u se of
I'..
er th an more th an not as as
22
ligh t lon g-necked narrow red
sha pe sparkling tow n wh ite
ASKING AND COMPARING
Listening two Listen to the wine specialist talking about the wi nes that come from Portugal, Spain, Fran ce, and Italy . Identify the regions and wines .
Across _
Down !
1 You can mix a cocktail in this. (2 words) 4 in a dry martini 8 frozen water 10 pear
1 ve getable 2 drink be fore a meal 3 popular vegetab le in China 5 in a d ry martini 6 You go __ rece ption to check in. 7 sort of meat 9 sort of meat 11 Italia n wine 14 not __ dry __
12 aperitif 13 forti fied _ 16 Burgundy is of Lyon . 17 vegetable 18 w ine fro m Port ugal 19 Strain the dry Martini ____ a glass.
Musca det 15 opposite of cold
Summary
-
o
I
Now you can Ask guests to choose Which doyou prefer? a
Tell guests abo ut th e wine The Barsac is sweet. Make compariso ns The Barsac is sweeter than the Graves. Iden tify some of the im portant wines Beaujolais is a red wine from the Burgundy region of eastern France .
Activity I - EXT RA- WO RDS- j
Fill in th e crossword :
I
,
a
wine terms
Am UNdh 4 @@ 7 lll@l
.:« , <.,
u 17
cork corkscrew corked label sediment vintage a goodyear for . . , chateaubottled room temperature [ charnbre
_,".w," ." • • • • •
I M••U: M illliiiiiilil@
%1 18
bK 19 23
countries and nationalities
directions
France/French Belgium/Belgian Spain/Spanish Italy/Italian Netherlands/Dutch Germany/German Denmark/Danish Sweden/ Swedish NorwaylNorwegian Greece/ Greek Portugal! Portuguese Switzerland/Swiss Austria/Austrian
north/northern/ the north of south/southern/ the south of east/ eastern/ the east of west/western/ the west of
11
PRESENTING INFORMATION
Listening one Look at the list of desser ts and cheeses. Wr ite the numbers in th e boxes on the photograph . Desser ts Cheeses 1 ap ple pie 8 English Cheddar 2 profiteroles 9 Camembert 3 fresh fruit basket 10 Stilton 11 Dolce Latte 4 chocolate gateau 5 blackcu rra nt cheese-cake 6 Charlotte Russe 7 fresh fruit salad Now listen to the cassette . What did the guests order?
Language study Expressions to learn I'm g lad yo u enjoyed it .
Would yo u like a dessert ? On the top .. . Un de meath . . . Wha t ha ve yo u got? Ca n yo u tell us what th ey are?
What about cheese?
24
PRESENTI NG INFORMATION
Listening two
Stru ctu res to practise A Making offers an d sugges tions Polite/formal
Inform al
May I suggest the . . . ? Would yo u like . . . ?
WhatlHow about . . . ?
Listen to th e talk abou t th e cheeses of Eu rope. Wh at are th e th ree typ es of cheese? List, for each country , th e names of the cheeses .
~ '/Z
Can I get you . .. ? Do you want . . . ?
W,
1 Denmark 2 Brrtain 3 NetherlandS 4 France 5 Sw itzenand 6 ~aly 7 Spain
Shall l . . . ? Use the po lite forms to guests whenever possible.
VX' r.
>.p.,?' '"
fake conversations betw een a gu es t and a waiter. dessert Which dessert do you recommend? profiteroles A1ay I suggest tile profiferales?
c
~!~j
1 win e 2 cheese 3 ma in course sole meuniere Mu scadet Eng lish Cheddar . la tch these beginnings and ends of sentences: 1 Wha t about . . . . . . bring th e wine list? :! Sh all l . .
. . . wine? Shall we have some?
3 May I suggest.. . Would you like. . .
. . . cream in your coffee? . the Graves, sir?
vho' s speaking? Write G for guest and W for waiter! waitress.
= Do you wa nt coffee? =No, I don't think so. = you like a dessert? =Would Yes, I'd like some cheese-cake, please.
How about some wine? :J Good idea. Ca n I see th e wine list? ~ Certainly, mad am.
:J Wha t do you recommend?
J May I suggest the vea l? I Fill in th e blanks using on, in , with : He put the food _~ the table . _ She likes biscuits _~ cheese . ... The wine bott le is __ the bucket __ the table . ... rd like a green salad __ my steak . ,; I don't like cream _ _ my coffee .
Activity Work in pairs, one as wa iter and one as guest. Use the menus on page 18 (Starters), page 20 (Main Courses), and the list of desserts on page 24 to order meals .
Sum mary Now yo u can Be su re that you are polite to your gu ests Would you like a . . . ? May I suggest . . . ? Present a dessert trolley to guests On the top we have . . .
[ • EXT R A' W O R D S • I fruit
New words to use basket biscu its bucket Charlotte Russe cheese board cheese-cake
chocolate gateau dessert enjo y find fruit salad liqueur
piece profiteroles sw ee t top trolley underneath
apple pineapple apricot prune blueberry blackcurrant
orange lemon melon strawberry mango cherry
pear grapefruit grape raspberry gooseberry
banana peach plum blackberry redcurrant
11
RECOMMENDING
Listening one
Language study Expressions to learn
Tick the wines that th ey talk about. What words do they use to describe them?
Wine List !>o!" .....dCI d.
se-e « ~tain8
Sano:eTTC '.,.2
Macon Blaoc. \r,ll.,. Ch a b lis "'} l r 92 (;,-a,-.,. "92
I can recommend the white Bordeaux. It' s quite dry .
£
Have you tried the house wine?
8 .9 5
IS.95 11 .9 5 2 2.9 5
L
pi L"Spori er Mi"h~I,.p..1'lI
May I suggest a Burgundy? Will that be aU?
'l.9!'>
1.95
Structures to practise
6 .9 5 1 ~ , (l:1
RED
FI.. " rie '9 2
Pi,,' de B~a"iula is " IZ \ Inu lo n , .. ,h ,t " Ill Chi" " I; Rioi" Lagunill a 'II'.J
Positive and Comparative adjectives This table shows w hich words to use with ordinary (posi tive) adjectives , and which wo rds to use wit h comparative adjectives. Notice th a t slightly and rather can be used with bo th .
9 .\1; 8 .\l ~
9 ,95 1I,5n
1.95
ROSt.
K<ȣ d ";\c io ll M"teu, g ose
OJ. 5 0
BU S GHr\l\.lPA( ;S IO
~~ et C1wnrlon.l'I"'lI' i" "" Cu~""
liOL Sr. WI..;F,s M,..ii mn Red M ed iu m Wh it" pM' buil l<>
"'oJ,,
l~ Wh ite
29 .00 7'i15 7 ,9:'>
7Q "
'6
REeD MMENDING
""i.".... ~
/::
"L
"'"' ' ' ' ' ""'
/
-.
.101 much
Activity Find the fifteen food. and wine words:
<,
F B S 0
Comparative adtectiVes
Positive~
We ca n describe th ings more p recisely like this : Muscadet is a very dry wine. Nantes is a f airly big city . Tile food was ve ry good but slightly expensive .
Now use words from the table to make se ntences with the following. 1 Smo ked sal mon/ tasty /tinn ed sa rd ines 2 Beer/strong/cider 3 Hotel /busy. Half the rooms are boo ked. 4 Fillet steak /tender/rump steak 5 Indian food/spicy/American food 6 A good souffl e/difficult to prepare 7 Hotels in sma ll town s/cheap/h otel s in capital cities 8 French food /good/Italian food (N. B. good__better)
probably smoo th qu ite spicy tasty rough
Suggest th e right wine for a type of food. May I suggest the Pouilly Fuisse with thefish ?
tender loa tough
I - EXT RA- WO RDS- I herbs
~~d;;;-""'r~
pori<
V V
..at !ish
mild cheese strong chee se
I dessert/ice-cream
V
spices
fish (salt water)
fi sh (tresh water)
san
halibut seabream haddock
trout salmon pike ee l
pepper paprika mustard chilli pepper
tuna sardines mackerel herring
anchoW mullet red mullet angler fish bass
V V
poached fish I
parsley fhyme rosemary sage oregano tarragon marjoram dill
'~~~ ~~~~o~ '('%'0 "<'0 " ~, v v v
amb
I
U
G L W L R E 0 0 U B G L H A H M C M L B
Talk abou t w ines The Chablis is quite dry.
Listen and complete the guide.
eeet
G U R N
Now you can Recommend th ings to guests I can recommend the . . .
Listening two
-"
H
I A 0 R V A U L E X G
Summary
New words to use ice-cream juicy popula r
K L B X 0 B R S Y E 0 R S X L Q S L I A 0 U
K W A F B M E N A C 0 E J H 0 T T D 0 L V N E S 0 R W T A Q G S Y I
Z
And we can compa re things more precisely like this: Mu scatel is a little sweeter than Sauternes. Muscatel is rath er stronger than table wines. Mu scatd is a lot SU'eet l.'f than Chablis.
boiled cara fe fruit y
P A R M 0 K W 0 I L E 0 0 L P T A S T
X S
V V
27
12
DEALING WITH REQUESTS
.
-rJ
~I''''i! ~ WAITEIC:, couco YOU BRING SOMe. WATeR , PLEMoE '?
WAITell ,
Listening one 6
2
7
3
8
4
9
5
10
e-eec ANOTHER S IDE PLATe ,
Language study Expressions to learn
List the ten thi ngs th at people ask for: 1
we.
I
I'll get one .
I'll bring some. I'll be right with you . I'll get some right away.
I'l1 be right back.
28
DEALING WITH REQUESTS 1 2 3 4 S 6
Structu res to practise Use so me /o ne/ano th erlsome more instead of repeating the requested item . Offer yo ur services using I'll ... (l will)
look at these examples: I'd like a beer. I'd like some bread . This spoon is dirty. The water jug is empty.
napkin 7 dessert spoon and fork joint kn ife 8 sid e plat e joint fork 9 sid e knife fish knife 10 w ine glass fish fork 11 sal t and pepper soup spoon 12 ashtray
I'llget one. rUget some.
Activity
I'll get another. I'll get some more.
Respond to the following using I'll get . . . 1 There's no pepper on the table . 2 I'd like a glass of water. 3 My fork is o n the floor . 4 Can I have an ashtray? 5 Another carafe of house red wine, plea se . 6 This wine gla ss is d irty. 7 We've no bread left.
Work in pairs as waiter and guest. Ask for .. and offer to bring, the things in th e pictures.
N ew words to use above cover another dirty ashtray emp ty bill fo lded bring fork check get
joint knife left middle napkin plate
positi on
right right away spoon w at er jug
Summary
Listening two
No w you can Respond to guests' requ ests I'll bring some right away.
Look at the list of cove r items. Write the numbers in the boxes on the photograph . Then liste n to the H ead Waiter a nd check you r an swers .
Understand the items needed on a ta ble Can I havesome pepper and salf? Certainly, sir.
I · EXT RA· WORDS· j poultry
cigarettes matches lighter
chicken
teaspoon
duck duckling
tablespoon
tipped
goose
non-filter
turkey
CIgars
pipe
29
cutlery
smokers' equ ipment
DESCRIBING FOOD DISHES
Listening one Which dishes do these sentences describe? Ma tch th e p ictu res to th e dishes. 1 2 3 4 5 6 7
prawn cocktail Toumedos Sole Meunlere roast p ork Beef Strogan off Chicken Kiev
8 9 10 11 12 13
1 It' s made from beef steak wit h mushrooms and so ur crea m . 2 They're th in slices of potato cooked with onion . 3 That's grilled so le wit h me lted butter . 4 It consists of chicken breas ts stu ffed with herbs and garlic butter. S It con tains tom atoes, courgettes. green pe ppers, aubergines. and onions .
French beans ratatouille roas t pota toe s Fren ch fried potatoes new boiled potatoes potat oes Lyonnaise
peas
30
DESCRIBING FOOD DISHES 6 They're bee f fillet served with sauted bread and lem on. Listen and chec k yo ur answers .
Language study Expressions to learn It consists of It contains
.
It is made from . . .
.
Stru ctu res to practise
Activity
Th e Passive is often used to describe how thin gs are made o r done.
Work in pairs. Loo k at the name s of the te n sauces bel ow . O nly the first letter is in the correct p osition. Can you find out what each sauce is? When you have, talk about what the sauce consists of .
Look a t th is example: The che f ma kes ba tter from flOUT, eggs and milk. .... Batter is made from flo ur, eggs and milk. Chan ge these sentences in the same way: 1 We mak e French d ressing from oil and vinegar. 2 The restaurant serves lunch fro m 12 to 3. 3 The ba rman makes dry martinis fro m gin an d vermouth. 4 The wine waiter o pens the wine a t the table . S The chef ma kes mornay sauce from flour, milk, butter, cheese and seas o ning. f,
1 2 3 4
AJoii Ograne Tatoom H selliaodna
Summary
The w aiters brin g the dishes fro m th e kitchen on
trays .
batter breadcrumbs breast cove r cube
egg
flou r garlic halv e item kidney melted
milk poach roast rolled seasoning smoked
5 Baanr isee 8 Sbuoies 6 Mo shmour 9 Mryao n 7 Blhceame 10 Bseegloon
Now you can Describe di shes Sole Meuniere is grilled solewith melted butter.
stew stuffi ng take off thin tray trimmings
Say what dishes are made from
Beef Stroganoff is made from beefsteak, with mushrooms . . .
l oE X T R A oW O R D S o l
Listening two
offal
shellfi sh etc lobster crayfish crab prawn shrimp
Listen to the description s of five dishes . Put these pictures in the same order and wri te down the ingredients in ea ch d ish .
31
mussel oyster scallop squid octopus
·kidney lver t ripe j
eart
14
DEALING WITH COMPLAINTS (1)
Listening one
It's quite uneatable.
I'm very sorry . Liste n to the cassette. Then ans we r th ese questions: 1 Wh y are the guests complaining about their drinks orde r? 2 Wha t's wro ng with the steak ? 3 Wh at's wr ong w ith the soup? 4 Why is the serv ice slow? 5 What's wrong w ith the d essert ? 6 What w as the p roblem with the meat? 7 Why d id th e guest complain about the glass? 8 Why weren't the guests ha ppy with their table?
M y apologies. sir.
I'll cha nge it for you . Ca n I get yo u som eth ing else?
I'll see wha t I can do .
Stru ctu res to practise A The Simple Past tense is for past completed actions. Look at th ese exam ples: We ordered 20 minutes ago. 1asb ·d for it rare.
How do th e waiters/waitresses re ply?
Language study
It's terribly sa lty.
Now change each verb in these sentences in to the Simple Past: 1 They (arrive) at the ho tel yesterday. 2 She (book) a table by phone. 3 The wine wai ter (open) a bottle of Champagne. 4 The chef (cook) a wo nderful meal. 5 The bu tter (melt) in the hot pan . 6 We (finish) our first course ten minutes ago .
I don't like to complain but ...
For Irr egula r Verbs loo k at th e list on page 102.
Expressions to learn We ordered 20 min utes ago. I as ked for it rare.
32
DEALING WITH COMPLAINTS (1)
Activity
B Turn adjectives into superlatives by using . .. est or the most . . .. Some adjectives are irr egular.
Positive slow expensive draughty bad
Comp arative slower more expensive d raugh tier worse
Superlative the slowest the most expensive the draughtiest the worst
Match the item s on the le ft with the p rob lems on the right, e.g. vege tab les - b. d , i. l. 1 red wine 2 vegetables 3 bread 4 milk 5 meat 6 plate 7 service 8 white wine 9 beer 10 Coca Cola 11 coffee 12 champagne 13 table
Put in the correct form of the comparative or superlative. Example: The serv ice he re is (quick) than in Dina's . Tile service here is quicker than in Dino:e. 1 2 3 4 S 6 7 8 9
The Savoy is (expensive) than the Pa rk Hotel. The service here is (slow) in town . The food is (good) I've tasted. The fish is (salty) than the soup. Curry is our (spicy) dish. Rump steak is (tough) than fillet. The house wine is (popular) wine we serve . We are (busy) at the weekend than during the wee k. Th is is (bad) coffee I've ever tasted .
Summary Now yo u ca n Deal with customers' complain ts
New word s to u se apology cha nge (v.) complain draughty flat immediately
lift lip stick overdone short-staffed spot stale
a. burnt b. overdone c. slow d. uneatable e. warm f. sour g. dirty h. flat I. cold J. undrinkable k. draughty 1. underdone m. stale n . corked
taste undercooked und erdo ne uneatable without wonderful
I'm very sorry, . . . I'll see whnt 1 can do. Talk ab ou t the past 1 talked to the chefand . . .
Talk about the best and th e wors t
The most expensive restaurant in town is .. .
Listening two
I - EXT RA- WORDS- I
What is the problem in each part of the dialogue? What is th e act ion the waiter/waitress will take? PROBLEM
custo mers' complaints
ACTION
1
tasteless
over-cooked
stringy
watery filthy off
corked vinegary
2 3
4
33
15
DESCRIBING JOBS AND WORKPLACES
Language study Expressions to learn Thi s is David.
These are the kn ives.
He's responsible for ...
On the earl y shift.
This is your station.
Structures to practise A Practise by using object s around the room:
Listening one
th is/these/here This spoon! These plates! Here's the menu!
The Head Chef is showi ng a new com mis around the kitchen . What are the duties of each chef? Listen and write H for Head Chef, A for Assistant Chef, P for Pastry Cook, and C for Comm is in the boxes.
This is a spoon . These are plates.
o is responsible for all the side orders, hot soups, and hot starters. o does the main courses - meat, fish, and pasta. o prepares aU the hot desserts . o will sharpen the knives daily . o ba kes fresh bread and rolls daily . o will help with the sauces for the pasta . o will help the assistant chef with the salads.
that/those/there That spoon! Those plates! There's th e menu! That' s a spoon. Those a re plates.
34
DESCRIBING JOBS AND WORKPLACES
Activity
B Fill in the blanks with : on, with , in . behind, for , from , into, at , to . t All the food. is cooked __ this kitchen. 2 The pastry chef is responsible __ the hot desserts . 3 You 'll help __ the pasta sauces. -t The ovens are __ the pre pa ration areas. 5 You' ll work here _ _ me. 6 We pre pa re sa uces _ _ the pasta. 7 The new com m is came _ _ the kitch en . 8 The new cornmis is _ _ th e ear ly shift. 9 You start __ 7 a.m. 10 You ha ve a b rea k __ 11 __ 12.
Ne w words to use assistan t ba king-tin baske t blender bones colander com mis dailv
equipment na n fryin g-pa n handle hob hole kit ch en ladle mincer
deep frier
- --
-
oven
pa stry pou ltry respon sible roll sa ucepa n sharp..:'n shift
sieve souffle stock pot ute nsils w hisk w tre wooden spoon
Ma tch the words a nd p ictures. a. wooden spoon b. kni fe c. lad le d . sieve e. whis k f. colander g. ble nder/food p rocesso r Make sente nces using words from above with these verbs: serve, strain , cut, stir, blend .
e.g. TIle uxuter served the $t IUp u'itll a ladle.
Listening two
Summary
Which name goes w ith each pictu re ? Liste n and check
Now you can Talk about different jobs in th e kitch en
your ansv..-ers. 1 frying-pe n 2 s tock pot ; Fl an /ta rt dish
4 sa ucepan 5 so uffle di sh
6 dee p frier 7 baking-tin
The pastry cook prepares the . . . Identify kitchen equipment
That'sa baking-tin. Talk about kitchen equipment
The ovens arebehind tile preparation areas.
I - E X T R A - W O R D S -I kitchen equipment
crockery bowl
teapot side plate cup and saucer coffee jug
casserole dinner plate
egg cup
dish
9
b
a
35
mug
hot water jug
dishwasher cold store heat lamp refrigerator
EXPLAINING AND INSTRUCTING
Listening one I'll see to th e m eat.
1 Listen to th e cass e tte and fill in the blanks on th e main course menu below . (The fish is turbot .) Roast pork and sauce Roast with garlic and
Structures to practise A Must /have to /don't have to /mustn't Look a t the se senten ces:
_
_ _ _ _ r agout
Obli gati on You mu st always use fresh ingredients . = everybody must We have to organize the roasts. = it's our job No obligati on We do n't haue to make more apple sauce. = it's not necessary Prohibition You m ustn't smoke in the kitchen, = don't!
tur bot
2 Which vegetables are on th e menu? Put a tick [-tl in the boxes.
o o o
carrots French beans peas o celery
o o
o
sprouts boiled po tatoe s duchesse p otatoes
o
o
o
Light th e ovens.
ratatouille broccoli TOast
potatoe s
Use th ese forms to fill in the blanks: 1 You have clean ha nds in th e kit chen . 2 I be at wor k at B a. m. 3 We use fres h ingredient s. 4 You touch the swi tch with wet hands. w ork on Saturda ys. He has Mondays 5 He off. 6 You work ove rtime this weekend . but you can if you want to. 7 You leave the food on the floor. You _ clean it up. B The Head Chef do th e main courses. 9 I cho p the vegetables. The commis d oes that.
Language study Expressions to learn Get the baking tins ready. Julienne th e carrots a nd celery . Peel and cho p those apples. Put them through a sieve . Whisk up some ma yo nnaise .
36
EXPLAINING AND INSTRUCTING
Activity
B Wh y Question: Why ... ? Answer: Because ... Why do we have to organize the roasts now? Because they take a long time to cook.
Th e instructions in th e recipes below are not in the right ord er. Work in pa irs and decide what is the correct order. Then write th e list of ingredients for eac h recipe.
What are the questions to these answers? The cassette will help you. 1 Because then it' s quicker to do them to order . 2 Because we need a puree for the apple sauce . 3 Because it cu rd les .
1 M ulet
a . Sprinkle a wine glass of olive oil over all. b . Place slices of lemo n on to p of th e fish . c. Wash, dean and dry the mu lle ts. d . Season with salt and pepper . e. Cook in a moderate oven for 25-30 m inutes . f. Place them in an oile d di sh on a bed of toma to slices and onion rin gs .
Ne w words to use bain-marie blanc h
chop clarified butter crispy curdle
dice drained egg yolk finely julienne knead
overtime peel prepare puree
ragou t
saute sprinkle strain switch wet
Listening two Liste n to th e assistant chef giving in structions. Match the kitchen opera tions with th e foods she talks about. 1 mix 2 kn ead 3 grill
5 ju lienne 6 mince 7 whisk
a Ia Martege le
2 Sauce ve rte a. Add the puree to the mayonnaise . b . Boil the he rbs for 5-6 minu tes in salted water. c. Prepare the ma yonnaise. d . Finish with a little cream. c . Pas s the drai ned herbs th rough a strainer with th e anc hovies . f. Also ad d a little boiling water.
Summary
8 stra in 9 peel 10 fry
Now yo u can Talk about more cooking methods
4 chop
You sault! the beans and I'll julienne the . . . Give and und ers ta nd instruc tio ns
First peel the potatoes .
I - EXT RA- WORDS- I kitc hen equipment
scales tin opener (US: can opener) pepper mill chopping board measuring jug peeler
37
other kftchen opera tions
baste grease skim beat glaze eame
blend
toss
score
stir·try
parboil
17
TAKING AN ORDER ON THE PHONE
Listening one Write down the room service order. How much does it cost?
.
Room Service Order
,
oru.,
R~m
.
Lintan Hatel _ _ - - ROOM SERVICE MENU -
- --
Breakfast menu
£ 6.50
ContilU nw l breakfast . ts Ita or cofftt) , r. . . ~~ toast or c,.~nua n ,
£ 9.25
v Mld JU~~ ' Full English B rtakf asl
(cereals or fruit j uiu, sausa ge and tomato ,
t: .
t otU ,
""oj
ba ::~' or
:;;;:t)
Language study
Hot snacks & tJburgtr . . and u lish in brtod (Vt lb burger u"1. h om QR$
0 .95
roll)
£4.60
Mist clutst and tomato) ( ha m, c , IJn bt mus hroom) Omeuttt S (aux fi nIS s, f rtnch.frUs (port ion )
£5.75 £ 2.50
Exp ressi ons to learn One moment, I'll put yo u throu gh . Anything else ?
TOdSftd sandu,jCMs
Co ld snacks
£ -I.W
SandwUMS fi h ami so rad) ( ha m , chreu ,. betf . tuna s Quiche (portion) . t fl ch AuorUJ cakes arid pastnes
£ 5.00 £ 2.90
Bevenges
IW' pot, pt"r ptrJo n Colftt pn /'fll . JWr ptrson Soft drinh lw€olo.tt) T ell
.\lilk sho.krs (s tnzu·btrry', c 1I0t chorolatt
-
£ 1.95 £ 2.JO £ 2.00 £ 2.95 £ 2.20
Structures to p ractise Adjectives describe nouns. Adverbs descri be verbs . Form adverbs by adding -Iy to the adjective. Adjec tive _ ad verb A quick typist types quickly. A slow worker works slowly . Fresh juice is squeezed freshly wery day. Some a re irregu lar: good/well, hard/hard , fast lfast, lat e/l ate
38
TAKING AN ORDER ON THE PH ONE Choose the be st wo rk fro m th e list for these sentences and fill the blank with the adverb form. loud, qu ick, good, polite, hard, immed iate 1 2 3 4
Ca n you serve brea kfas t in my roo m , please ? Reception ist s m ust speak to the g uests . H e spoke into the phone as it w as a bad line . Hems on the roo m service menu are prepared
5 She cooks 6 Thev work
ron.
. She tr ained for five years. in the kitchens wh en th e hotel is
Ne w w ords to use assorted baco n bee fburger calculate com pu te r early
late loud meet in g milk sha ke portion pot
quiet relish sandwich sausage squeezed tea
ticket toast trained travel agency tu na
Listening two
Summary
Yo u may have to take messages for gues ts. List en to th ese co nversations an d complete the table . FOR
FROM
Now you can Take o rders
MESSAGE
A tuna sandwich . Anything else, Madam?
1
Use ad verbs
We have to work hard.
2
Offer to take phone messages
Can [ give hera message?
3
Give someo ne a message
Mrs Jones called and she said she'll arrive . . .
Activity I - EXT RA- WO RDS- j
Wo rk in pairs. Student A is the hotel receptionist. Stu dent B is Joe Williams, a guest staying at the ho tel. There are a lo t of messages for Mr Williams . Student A Look at the pictu res and give the messages to Stu de nt B. Student B: Close yo ur book . Liste n to the messages and repeat th em to sho w yo u unde rsta nd them .
hot drinks
tea(China, Indian, Russian, green, herb) coffee (black, white) hotchocolate (cocoa) bouillon mulled wine
Example: A Mr Williams, there' s a message for you . Mr Lon gwith says he'll ... B Thanks! Mr Lon gwith says he 'll .. .
39
snacks
pizza hot dog croQue monsieur [ toasted sandwich
ASKING FOR CLARIFICATION
Listening one Listen to the telephone call and fill in th e screen .
Language study Expressions to learn We seem to have a bad line . Ca n you speak up? Cou ld yo u spell tha t? I' m sorry, I d idn't catch th a t. Did you sa y.. . ?
Could you repea t th at? Excuse me, ... ?
We'll hold th e rooms u ntil ... 40
ASKING FO R CLARIFICATION
Activity
Structures to practise A Simple Past: questions and short answers Questions in the Simple Past u se did and the infinitive of th e verb. Short answers use did or didn't . Examples: Did you go to Oxford? Yes, 'did .lN o, r didn't. Yes, he did.lN a, he didn't. Did he reserve two double rooms?
People who com e from France are Fre nch . Can you find th e ten other nationalities in this w ord search?
F Q G I T A l I C B E l G I A N I N R H S I D E H T M D C G R E S C A U J T B A I S N C I K U P T W R E X T E D
Make questions and short answers in the same way: 1 They arrived last night. 2 She spoke to the manager. 3 He telephoned the hotel. 4 Mr Dreyton called from Italy. S She ordered a dry martini.
I I R S B S
B Simple Past: negatives We make negative sentences with didn't and the infinitive of the verb. Example: He didn't reserve two rooms .
Summary
Make the sentences above negative .
New wo rds to use address alp habet area code
catch country ho ld
letter nationality repeat
A N W l P E W S S E K T 0 D H W Z A Y Q M A B R D A N I S H l C R F F l G H M P A N I S H A V S
Now you can Take difficult phone calls Could you repeat that?
speak up spell until
Ask questions about the p ast Did hearrive last night?
Listening two
Spell wo rds F-R-A-N-C-E
Write down the capi tal cities you hear on the tape. Can you match each capital with a country?
Talk abo ut countries and nationalities Germans live in Germany.
I • E XT R A· C
H I N
A
teleph one words
countries/nationalities
receiver dial international code country code telephone book/directory payphone callbox answerphone local call long-distance/ trunk call collect call telex
1\ustria ':A.ustralia Brazil Canada China 'Hungary !Japan Mexico Norway ilhaaand iTunisia
fax
41
Wa RDS • Austrian Australian Brazilian Canadian Chinese Hungarian Japanese Mexican Norwegian Tha i Tunisian
I
......"'--
DEALING WITH PHONED REQUESTS
Listening one
Stru ctures to p ractise A Ne ed (as a mai n verb) 1 need + no un I need some sugar for tileapple sauce. I don't need that knife. J have one here. Do you need a receipt? Yes, I do.lNo, I don't.
Look at the pictures . What do the se guests need? Now liste n to the cassette. What do the gu es ts on th e cassett e need ? 1
_
2
_
3
_
2 need + -ing The room needs cleaning. The room doesn't need clean ing. B Ne ed (as an auxiliary verb ) We need to hurry. It's late. We needn't hurry. There's plenty of time.
Language study
Put th e correct form of need into these se ntences: 1 He _ _ a haircut. It's very long. 2 You _ _ lock the door. I'll be here. 3 Your jacket _ _ pressing . It looks fine . . a shave. He had one just n ow . 4 He _ _ 5 The television's bro ken . It _ _ repairing . 6 She _ _ a big table. She has a lot of work to do. 7 You _ _ pay for the phone calls until yo u leave. S My shoes _ _ po lishing . They' re very dirty . 9 They _ _ a taxi. The theatre's ne xt door. 10 _ _ you _ _ change any money? No, 1_ _ .
Expressions to learn My jacket needs cleaning. I need so me buttons sewn on a . .. You needn't . .. I don' t need it until ... Somebo dy' ll pick th em up. I'll send someone u p . It's ope n 24 hou rs a day . 42
DEALING WITH PHONED REQUESTS Welcome to the
New words to use ava ilable blouse bureau button cash clea n clothe s currencv dinne r-Jacket facilities
fire foreign garmen t haircut hairdressing hall porter hire housekeeper jewellery laundrv
lock next d oor ob tain on call otherwise phone ca U polish pre ss receipt repair
Mayfair Hotel
safe same-day sew shave shop s traig h t
awav theatre valuables wea r
Listening two Listen to this guest asking about services. Fill in the table . SERVICE
I
WHERE
WHEN
~
:::::;;k£
2
8a.M .t'b
3
midftijk:t-
4
Summary
Activity Look at th e sym bols. Match them to th e de scriptions of th e service on th e key ca rd .
Ie
S! : J
9!J
2
6E! IO ~
311
...;. ::.. 4~
7~
811
1m
Now you can Deal wit h gue sts' requests for service 1'/1 send some up foryou. Explain how a se rvice operates I'll giveyou Q receipt and put them in the safe.
• EXT R A '.: "!'lO R 0 S • c loth es
hotel activities (other)
shirt dress skirt
excursions barbec ue keep fit
su~
aerobics cabaret/floor show folk evenings
GIVING DIRECTIONS INDOORS
Listening one Listen to the d irection s and mark the five places on the plan.
Language study into
out
or
.-
~_~l~
lit tho! top 01
j
-
Expressions to learn It' s on the first/second/ground floor . Walk along/Go down the corridor. Go across th e lobby. It's at the end/t op/bottom of the When you come out of th e lift ,
. .
. .. on th e other side. Take the lift to ... Go through th e doorway . Turn left/righ t. Go past the ...
Structures to practise Study the prepo sition d iagrams . Using the plan of the ho tel, give directions from reception to: 5 room 116 1 th e roo f garden 6 the ca r park 2 the sauna 3 room 128 7 the bar 4 th e exchange bureau
44
GIVING DIRECTIONS INDOORS
Activity
New words to use air-conditioning armchair basement bedside table blind chest of drawers conference corridor curtain downstairs
dressing-table facing foyer fridge gift shop ground floo r hanger horse-riding indoor lobby opposite
outdoor roof garden shelf shower stairs
Look at the three hotels below . Which of the list of facilities do you think each of them mig ht have?
stamp stool television upstairs wardrobe
Listening two
1 travel agency 2 golf -course 3 car park 4 laundry . 5 outdoor swimming-
The Housekeeper is talking to a new maid and explaining her d uties. Label the picture with the items she talks about.
5
9
_
2
_
6
10
3
_
7
11
_
8
12
_
4
_
pool 6 beauty salon 7 tennis courts 8 car-hire office
_
9 10 11 12 13 14
night porter exchange bureau flowe r shop horse-riding hairdressing salon indoor swimmingpool 15 gymnasium (gym)
Summary Now yo u can Explain how to get to different parts of the hotel
Godownstairs, turn left at the . . . Talk about the contents of guests' roo ms
The bedroom contains a bed, dressing table, . . .
I - E X T R A - W O R D S -I more activities
bathroom
towels soap shower cap taps wash basin
45
bidet bath mat shampoo shaver point bath
,ice-skating skiing hiking bicycle hire
bowling
21
GIVING DIRECTIONS OUTSIDE
Art 'f",ttuy St r u t
, •, 5tr~et
Str ee t
---
-
Listening one Listen to the conversations and follow the d irections on th e map. Whe re do you get to?
Structures to practise Preposition s are easy to use once yo u understa nd th eir se nse. There a re a few exce ptions. No te that we sa y 'on foot' but 'by car', 'by bus' .
Expressions to learn It's not far . Abou t te n minute s' walk/on foot . Turn left outside ...
Go d own to th e tra ffic ligh ts . Go st raigh t on at the crossroads. Ca rry on d own ... . . . alon g on your right.
....
~,.~~
Language study
--
II
,
~
• ~~
"""
il'\
Wh ere a re yo u going? Pu t the correct prepositions below a nd see whe re you get to: When you leave the hotel, tum right and go (1) __ City Road . Tum left (2) _ the traffic lights (3)_ Church Street. Go (4) _ _ Lou's and the Theatre Royal and take the next righ t tum. Along (5) _ _ your right you' ll see the (6) _ _ .
GIVING DIRECTIONS OUTSIDE
Summary
New words to use art gallery bridge bus castle cathe dra l
d irect far further inside map cinema museum department near store
on foot opera ou tside post office railway round ro undabout
show straigh t ahead subway T junction traffic light s train zoo
Now you can Give directions around the city Godown the street and over the bridge. Give di rections about public tra n sport Geton at Piccadilly and change at. . . Identify places of interest The cathedral is opposite Lou's Department Store.
Listening two
-EXTRA-WORDS
Look at the map of the London Underground. You will hear descriptions of how to get to three places of in terest in London from different star ting points: Euston, St Paul's, and Liverpool Stree t . Make a n ote of th e route, final sta tion and destination .
Activity
transport
street terms
road signs
by car by bus by train by plane by air on foot
dead end/cui de sac pavemenUsidewalk footpath no through road pedestrian street/footstreet main road
Stop Give Way One Way No Entry No Parking
Work in pairs. Use the town and Undergro und ma ps to ask for and give d irections.
-
_.,..... "'-
--~.
--- --- -
a ,_ <',...... rt.-,
Colour Key to lines
....
~- ~~= -
G :i.~ - "·""C
-. ~
---
( ;,c,"
~
...
_ . - : I.•
•
C"""'''>oo> ..' h "'.... . . .
Cl~ "'
.._"""........,.
t i;':,~t~-;::..::.~~
_
,..... '"".". rt.-,
47
-I
OFFERING HELP AND ADVICE
Listening one
Language study Expression s to learn
Listen to the casse tte, th en ans wer the com prehension q uestio n s .
Wh at have you planned?
Comp rehension check
Hav e you he ard anything about the . .. ?
I 2 3 4 5 6 7 8
You oug h t to go to the ...
Wh at ha s Mr s Johnson planned for tod ay? Wh at is on at the art gallery? What doe s the hall porter advise her to see? What has happened on the steps outside the hotel? Wha t does the hall porter ask Jim to do ? What do es th e hall porter offer to do ? Does Mr Wh eeler wa nt to see a do ctor ? Why doe s Mrs Wheeler th ink h er husband sho uld see a doctor ?
I believe it' 5
...
They have som e .. . We'd better call a d octor. I'll phone righ t a way. I th ink yo u sho uld see . . .
48
OFFERING HELP AND ADVICE
Activity
Stru ctures to practise A We saw in Unit 15 that the Simple Past tense is used for pa st completed act ions:
Work in pairs, one as a guest with a prob lem , th e other as a receptionis t offering help and advice .
Wi' ordered 20 minutes ago. The Present Perfect tense is used for actions which have not ye t finished : We haven't ordered yet (but we're going to). Or for actions which have recen tly finished : We hate just ordered (a snort time ago),
a. a sto mach ache b. a missin g car c. broken glasses d . a stolen ha nd bag e. a rut finger f. a broken sa ndal strap g. a headache h . a broken down ca r i, a toothache shoemaker
Complete these pairs of sen te nces by putting the verb into the correct tense: 1 (visit, yo u) th e new exhibition ye t? Yes, I (go) last nig ht. 2 We (see) th e sho w at th e th eatre last Sun d ay. Is it good? J (no t, see) it yet. 3 (a rrive, Mr Tonini) vet ? Yes, he (register) a~ hour ago . 4, (finish. vou) the exercise? Yes, weIfinish. just). B Look at these tw o sentences: Mr Wheeln-'s leg may/migh t be broken . (rrught certa in)
e
less
They ought to/should call a doctor.
Summary
Match these pairs of sentences: 1 It mav rain . a. You should call a doc tor. 2 It rna}' be se rious. b . You sho u ld go this week. 3 They might phone . c. You ought to ta ke an .1 H e may arrive late. umbrella . 5 The plav finishes d. You oug ht to lea ve a on Saturday. message . e. We sho uld hold th e room u ntil un til 10 p .m.
Now yo u can Talk to gu es ts about their d ay Whathave you planned today?
Give ad vice You ought to call a doctor. Help guests wi th their problems I'll phone a .. . for you.
New words to use believe
e ....lu luuo n
p., inkiller
break com fortable di zz v dress ing emerge ncy exhibit
fall garage glasses health leg modern
permanent plan prescription serious shoemaker strap
time of year
umbren~
I - E X T R A - W O R D S -I
visit well wound
heatth problems
emergeecy serv ices
heatth care personnel
a cold
ambulance service fire brigade police
doctor nurse dentist optician
influenza (flu)
Listening two
headache stomach ache
diarrhoea
Listen to th ree guests wit h problems . Write, for each gues t, what the p roblem is and the re med y (or remedies) suggested.
toothache
49
DEALING WITH COMPLAINTS (2)
Listening one
The bathroo m ha sn't been touched . It should have been done .
As you listen, fill in the gaps in the complaints.
I'll se nd someone up .
1 M y room __ hasn't been _ _ since the last guest. The carpet's __ , the bed's _ _ an d the ba throom touched .
I'll speak to ...
Struc tures to practise
2 Our room isn 't ready for us. no or toilet paper in the __ . towels,
A It may not be yo ur job to help gu es ts perso nall y with th eir needs, but you ca n organize things that sho uld ha ve been done for them.
--I
3 Ca n yOll d o something abo ut the __ in my room? It' s only running . And the in my beds ide lamp _ _ wo rk.
Look at these sentences:
My room hasn't been cleaned .
4 The __ in 302 next d oor to me is __ . 1__ sleep .
The maids S1lOUld 1rave cleaned it . or It should hav e been cleaned. Now an swer other com plaints in th e same way. 1 The sheets haven't been changed . 2 The TV ha sn 't bee n fixed . 3 The shower ha sn't been repaired . 4 My shoes haven't been cleane d. 5 My wine hasn't been opened . 6 My lug gage hasn't been brough t in .
Language study Expressions to lean My room ha sn 't be en cleaned . The n oise is awful.
50
DEALING WITH COMPLAINTS (2)
Activity
B Afte r saying that someth ing should have been done, yo u need to tell the guest th at you will deal with th e problem.
Wo rk in pairs, one as a guest com plainin g about the state of th e room, th e other as the rece ptionist promising to put thi ngs right.
Exam ple: O Uf room ha sn ' t been cleaned. It should have been cleaned . I'll contact Housekeeping straight away. Now an swer these complaints in the sam e way: 1 Th e waste-paper ba sket hasn ' t been emptied . 2 The carp e t is dirty. 3 Th e soa p and towels haven't been replaced . 4 My laundry hasn' t been returned. 5 The sho wer isn 't w orking.
New words to u se awful obviously bowl replace bulb/light bulb running carpet see to check in sheet maid sleep noise soa p
su gar toilet paper tou ch towel unmade waste-paper basket
Listening two Summary
Liste n to the biography of the famous chef, Geo rge Aug us te Escoffier . Put these events in the correct order: o Escoffier got married.
o
N ow yo u can Understand complaints The sheets haven't been c1umged.
Escoffier an d Cesar Ritz o pened the Ritz in Paris.
De al wi th complaints
I'm sorry, I'll send someone up straight away.
Escoffier sta rted cooking at his uncle's restaurant in Nice.
o
Escoffier moved to Pari s.
o
Escoffier ret urned to Monte Carlo a t the age of 73.
o
l oE X T R A oW O R D S o l
Escoffie r and Cesar Ritz went to Londo n to manage the Savoy Ho tel. Escoffie r was Directeur de Cu isine at the Gra nd H otel in Mo nte Carlo .
51
stati onery
room equipment
bed equipment
writing paper envelopes note pad telex form faxform post cards
mirror door alarm clock radio video facility sewing kit Do Not Disturb sign
bedspread blanket pillow pillowcase mattress duvet
PAYING BILLS
s.!~ .m~ s
!"l!!e)
-
BILl. 3_E_CQ~g-G:~~ ~ '9'2-
Na~ _ol _9u~~t -
- -
se~~i~ VAT
"" ." castl le l
ffll\ell r a of Uv
Listening one
ca'"
Listen to the casse tte and tick the table s wi th details of each bill.
Credit card
r, Recei t
~-
Cheque BallkefS card
Language study
Cashier
R"~
Structures to practise A The Present Continuous tense is used for actions which are ha ppeni ng now .
Expressions to learn How are you paying?
look at these sentences: How are you paying? now usually How do you pay? last ti me How did you pay?
Service and tax are included.
Would you sign here. please? Your signa tu re here, please.
An swer th ese qu estions about now. I What are you doing? 2 Where are yo u Sitting? 3 What book a re you using? 4 Wh a t are you stu dying? 5 What's you r teacher doing?
Here's you r receipt.
Do you have a banker's ca rd? Do you have some form of ide ntification ? Don 't worry, sir. I'll stam p it. 52
PAYIN G BILLS
Activity
8 Look at these pairs of sentences:
Your bill's ready. I'll settle it now.
Find th e ten currencies in this word se arch :
Where are th e telephone calls? I put them at the top.
0 l
Who shall I make a cheque ou t to? I'll stamp it fo r you.
G
Sub ject and object prono u ns
A
singular I
me
you he she
yo u
it
it
him her
Z
H
p lural
we you
us you
they
them
E
R P I M Y W E R A N C S E R S R E S K C 0 T U 0 S R W A 0 0 S E N S
0 S F D R
l
l
A
Summary
Put the correct object pronoun in each blank: 1 w here's your key ? I gave _ to the porter. 2 Where di d you put the sheets? I put _ in room 201. 3 Did you tell Mrs Dupont her husband called? Yes , I ga ve _ the message . 4 Wh ere's Jim ? I saw _ a mom ent ago . S 'I'm glad you and you r family enjoye d your stay: 'You looked afte r _ very we ll.' 6 'Goodbye: ' Goodb y e, we h o pe to sec _
F 0 P E A 0 G y U I l N y J 0 V X S C U N
again .'
Now you can Take payment of bills Hous are you payi"g, sir? See to the necessary administration for payme nt Could you sign Ilere, please? Use ob ject pronouns I gave him the message yesterday.
l oE X T R A oW O R D S o l c urrencies
payment
New wo rds to use
lire
amoun t banker's card check out cheque cred it ca rd
total exchange rate
account
Escudos Swiss francs Drachma Guilders Belgian francs
room rate
discount supplement
identification include pay settle sign
signatu re sta mp total tra veller's cheque Value A dded Tax (VAT)
Listening two What na tio nali ty is each of these custom e rs and how did they pay thei r bills?
Iarfft I ax
charge
PAYMENT
UERIES
Listening one Liste n to two other guests q uerying th eir bills. Then answer the comp rehension quest ion s.
Structures to practise Co mp rehens ion check
1 a. Wh y does the guest query the te lephone calls o n the bill? b . What is th e cost of ca lling fro m the ho te l? c. How many units d id she u se? d . Wha t's th e second query? e. Wh ose m ista ke is it?
When ta lkin g about quantity. use a lot of with affinnative verbs :
There is
a lot of
There a re
rooms gu ests chairs
2 a. How does th e diner want to pa y his bill? b. Wha t are his q ue ries? c. Wha t is the mistake?
Language study Expressio ns to learn
mone y beer in fo rm at io n
Use much with negative verbs and q ues tions about u ncountable no uns: There isn ' t
much
Is there(?)
mo ney beer infonnation
It can' t be righ t.
I' ll check it for you .
Use many with negative verbs and questions about countable nouns:
I'm afraid th ere' s no mist ak e. I beg your pa rdon, th at' s our m ista ke. I'm so rry abou t tha t.
Th ere aren' t Are th ere(?)
many
rooms
guests chairs
PAYMENT QUERIES
Activity
Fill in the blanks with a lot of, m uch , or ma ny: people in tonight. 1 There a ren' t preparation to do . 2 There's 3 Do you h ave sing le rooms? time before we open . 4 There isn 't S There are vege tab les to prepare. hot starters today? 6 Do we have work to do thi s morning? 7 Is there beds to ma ke. 8 There are
Put th ese countries, nationalities or currencies in to the correct colu mn below . Then complete th e table. Yen British Belgian
COUNTRY
New words to use accept balance(n .) cas hier company
Lira Peseta USA
layout mistake package tour
confus ed corn er deposit diner
Fra nce Spain Escudo
Gu ilder Portuguese
NATIONALITY
CURRENCY
ra te salm on unit
query
Listening two The Head Cashier is showing a n ew cashier the layout of a computer bill. As you listen, fill in th e details.
MOUNT ROYAL HOTEL NEWCASTLE
Summary
SUNSHINE REF: 522339/1
DEPO"~ . (lll ~ I
Room (j)!
No of guests
G)lC= = J
Bill no 2601 283 W M 2
Now you can Clar ify payment que ries I'll just check for you. Arrive l 1f03194
CHARG ES CREDITS
17.01 94 Apartments
90
18.03.94 Apartments 19,03.94 ledger Transfer
90
Apologize for mistakes I'm sorry about that.
Oport 19103194
Recognize th e curren cies of differen t coun tries dollars, Deutschmarks, pounds
BALA NC E
233992 @[
152233911
.'==:::1
CZlL
I • EX T R A • If.{ b" R 0 S • I Ace . TO:
SUNSHINE HOLIDAYS
service
bills
SIGNATURE
invoice voucher coupon sub-total balance
_
Sf.lWI CE AND TAX ARE I ~Cl l·DEb .
cxxt umes
YOUR OI SCRET I 0 ~
AT
PLEA~r:
LEAVE YOUR KEY
55
debit credit deposit amount
service charge gratuity tip
FAREWELLS
•
SHALL I G.E.T A _ "TO I-4ELP
-
W\~
?
_
'tOUR.
AH .~ IS
'I'QU~ -
_
NOW
HAVE A Pl.EASANT . _ ANO _ _ .,JOURNl:;y . r-
~"-
_
_
Listening one Listen to th e cassette and fill in the blanks in th e conversa tions.
Language study Expressions to learn I hope you enjoyed yo u r stay . We d id very much thank you. We're flying to .. . today . We're go ing to see . . . Thi s looks like your taxi. I hope we'll see you again. Ha ve a pleasant trip. Safe journey . 56
FAREWELLS
Activity
Structures to practise Severa l ten ses are used w hen talki ng abo u t the futu re. These 5 se ntences a re aUabout th e future . O ur plane leaves at midnight.
times
We're flying to Florida tonight.
plans or arrangeme nt s
We're going to see our daughter .
future int ention s
I hope we'll see yo u aga in . If we're in Lyo n aga in , we ' ll sta y here .
In pairs, A and B, use the page from B's di ary a nd th e example dia logu e to fix an e vening a t the cine ma . Example: A: Wha t are you doing on Tuesday evening? Can you come to the cinema? B: No, I'm going to Tom 's. etc.
fore casting! predictin g
15 MONDAY
Meet Cl... ~<:. I'j> .... 16 TUESDAY
Answer these questions about you r future using : I' m going to . . . or I'll . . . 1 Wh at a re you go ing to do whe n yo u finish college? 2 Wh at so rt of job do you ho pe to get? 3 Where w ill you live? 4 Where w ill you live if th e job is far awa y? 5 How will you spe nd your first m onth's salary? 6 Are yo u going to travel to othe r countries? 7 Where do you hope to go?
eo"""" "3
ramuy
fly forget hope job journey
looks like lost money pleasant sata ry
""t To....,..·s
17 WEDNESDAY N ' \o>t ~ho
~
21 SUNDAY
' .'10 - q .:?,O
Now make a diary for next week . You are busy on five nights . With your part ner make dialogues to find a free evening.
New words to use briefcase college da ughter d eparture
1& THURSDAY
MAY
Summary
spe nd stay trip underground
Now y ou can
Say goodbye to gu ests Goodbye. Have agoodtrip, Safe journey.
wa st e
See to the ir needs as th ey leave Shall I aska porter . . .
Listening two
Talk a bout fu ture plans and in tentions When I get home I'm goingto write a letter.
Listen to these three gue sts leaving . Write in the table if th ey ~rc le~ vin s a h o tel o r a restaurant, w here the y
are going , and how they are getting there. HOTEU RESTAURANT
DESTI NATION
I · E X T R A . W O R D S ·I
MEANSOF TRANSPORT
family
1
mother father son father-in-law daughter-in-law aunt
2 3
57
uncle nephew niece grandfather grandmother cousin
brother sister step-brother haft-sister guardian
27
ANSWERING PERSONAL
UESTIONS
Listening one
GRAND luaoPOLltl'N KonLS 'erso"nel Department
Listen to this job interview and fill in the form .
INTtRYI1W RfCOID CARD
Language study
Surnome:
Exp ressions to learn
Address:Q) - - - - - - - - - - - - -
Dear Sir/ Ma d am
Yours faith fu lly Job applied for: (J)- - - - -
.
.
Dear Mr/Mrs/Miss/Ms. . . .
Qvalificotions:G> - - - - - - - - - - -
Yours sincerely .. .
Experience: ~ -------------
I wo uld like to enquire ... With re ference to . . .
PreviouS e mployers:(%) - - - - - - - - - -
Would you please se nd me .. . l end ose an s.a .e. (stamped ad d ressed envelope) . . .
Stru ctures to practise Available
from: ~ - - - - - - - - - - - -
For business letters, polite formal ity is req uired . Do not us e short forms of verbs. Use th e information in th e interview and the language in th e Expression s to complete these letters .
Dear Sir/
Dear M iss Nou v eau
Be vacancy f or
. ............ .. .. f or y our letter . We are n ot sending ® for th1s jo b. You are invited fo r interview at the @ abov e on Friday A p ril :3 1994 . Interviews w1ll be between 9 am and 1 1.30 a.m.
month's 'Hotel Empl oy '.
vcurso
e
(j)
.
e.... ... .... s incerely
Personnel Deparenent
58
ANSWERING PERSONAL QUESTIONS 2
New words to use ad vertise advertisement applicant application form copy educa tion em ployer
enclose enquire expe rience high-class inte rview invite
mainly
marital status married no tice (n.) part-time previous surname vacancy
;·-·::;···· 8
Listening two Listen to the cassette and then answer the se job advertisements for th e speaker in writing .
COMMls CHEF
COMMIS CHEF Our Egan Aonay recommended kitchen requires. person who is college tra ined. live in/out. Good conditions.
AppllUtlon forms from : The Head Chef
Spreltd Eagle Hotel,
17 Peril Town. Oxford OX4 lQD
Te l: (086 5) 58157
rt]
Summary Now you can Take part in a job in terview Lay out a sho rt business le tter Fill in a n application form An swer an advertisement
To . . . (U')QlIlII Head ClIeI. This is I
_lICl..,....,mown. re:sranr
14-bednX1m lI'ICl bus'!
IIl'III f'IIemaIiOhIIy
UdIrIlt tIUlIiIl. /I9I 1tWlWtls cI ~a.isilI.
...... .
SrlgIt aetuI.·o:liItOl prowidel1
,.t,cpy"
"'*'
lII1lll cr 1M
"*
TIlt PropriIa, A_ ~ BII!l StretI, GIIIlonbwy, sa-.t Tit flN5II72S10l
I - E X T R A - W O R D S -I
Activity
1 You kn ow h ow to answer an 5 I live at this 7 I e ndose a copy of my
8 I am
_ from the beginning of July. 9 Another word for salary . 10 He has a lot of __ __ ___ ___ . He ha s worked in six hotels. 12 Date of .
Down
letter abbreviations
single
s.a.e.
married widow CV (curriculum vitae)
The Following cross wo rd h as job a pplication word s. Across _
personal deta ils
booata
re a.s.a.p.
training
!
l.e. e.g. p.s.
1 abbreviation for 'as soon as possible' . 2 Hotel Bristol has a ____ __ _ for a pa rttime cas hier. 3 You are invi ted for _______ __ on 5 June
at lO am . 4 Give yo ur full . 6 I a m goin g to _ for th e job at the Gold en Fork. 11 We are send ing a pplica tion forms for th is job.
59
(stamped, addressed. envelope) (regarding) (as soon as
possible) (that is) (for example)
(postscript)
DIALOGUES
D-----~~~-----Unit 2
Unit 1 Listening one
Listening one
1 Reception: Good morning, Park Hotel. Can I help
1 Mr Hopkins: Halle, I' m George Hopkin s. Can you tell me a little about th e hotel ? Reception: Yes, I'd be glad to. The hotel's in the centre of the city. There's a restaurant and a coffee shop a nd the re are two bars. The cost is £92 for a single room and £112 for a double or twin room ... What else can I tell you ? Oh . yes, the re's a sau na and a swimming pool. Mr H: Is the re a car park?
you? Caller: I'd like to book a single room for three nights. Recep. Yes, madam . Could I have you r name, please? Caller: Mrs Andre ws. 2 Waitress: Goo d afternoon , Ga rden Res taurant. Can I help you? Caller: I'd like to reserve a table for six, for Wednesd ay evening . Waitress: Yes, what name, please? Caller: My name's Jackson .
Recep : Yes, t here b .
3 Waiter. Good evening, Fra teIli's. Caller: Could I speak to the Manager. plea se ? Waiter: Yes . who's calling? Caller: Mr Evans.
2 Woman: Could you tell me about Fratelli's bar and restaurant? Head Waiter: The restaurant is at 16 King s Stree t. There's an a la carte menu at lu nchtime and in the evening. At lunchtime th ere's also a special three course tab le d'hcte menu . Woman: How much is th e table d 'h6te menu? Head W: It' s £17.50 per person .
4 Reception: Good morning. Ca rlton Hotel. Can I help
Listening two
you? Caller: Hello, can I have Reserva tion s, plea se ? Recep: One momen t, please.
1 Reception: The charge for th e single room is 950 francs per nig ht. Guest: That includes breakfast, I hope? Recep: It does, sir, yes .
Listening two Reception: Good evening , sir. Can I help yo u ? Guest: Yes, I phoned on Saturday to boo k a room . Recep: What name is it? Guest: Branston . Recep: Ah yes , Mr Branston, a sing le room. Number 407, for two night s. Guest: Oh, and I' d like to reserve a table for dinner. Recep: Yes, sir. I'll give your reservation to th e restaurant. Wha t time ...
2
Guest: Is th e re a childre n's menu? Waiter: Yes, sir, the re's a special children's me nu at £8. 3 G uest: A sm all beer, plea se. Bannan: There you are, sir. That's 1 dollar 95. 4 Guest: How much is the double roo m ? Reception: It's £105 per nigh t, including brea kfast. S
Guest: Is the table d'hc te menu still £18? Waiter. No, I'm sony, it's now £22.50.
--
60
DIALOGUES
Unit 4
Unit 3 liste ni ng o ne
Listening one
He ad Waiter: Dina's, can I help yo u? Wo ma n: Can I speak to the Head Waiter. please? Head W: Speaking. How ca n I help yo u? Wo ma n : I'd like to book a table. What time do you serve lunch? Hea d W: We serve lunch from 12.00 to 2.30. Woman: OK .. . a re you open eve ry day? Head W: From Tuesday to Su nday . We're closed on Mo ndays in winter. Woman: Can I book a table for Sunday, pleas e? Head W: Certainly, madam . How ma ny for? Woman: For 6 people. Head W: And w hat time ? Wo ma n : Per o ne o'clock. Hea d W: What name is it, please? Woman: My name is Mrs Richards . Head W: Table for 6 on Su nday at 1 pm . Thank you very much , Mrs Richa rds. Goodbye. Woman: Goodbye.
1 Could I reserve a table for two for tonight? I'm afraid we haven't any tables left for tonight . 2 Ca n I book a do uble roo m for tonig ht ? I'm sorry, we're fully booked for tonig ht .
3 Ca n I reserve a table for Sunday lunc h? I'm very so rry. We d on' t open o n Sunda ys . 4 Co uld I book a fami ly room for the Christmas weekend? I'm afraid we haven ' t an y rooms left tha t weeke nd .
5 Can I reserve a table for tomorrow night? I'm so rry, sir, we've not hing left. Tomorrow's o ur busy nig ht . 6 Ca n I speak to Mr Smith in room 101? I'm sorry, there's no a ns wer. Can I take a mes sage ?
Listeni ng two It's nine o'clock. It's a quarter pa st two. It's twenty to eight. It's half past one . It's a quarter to six . It's twenty past eleven .
listening two a. b. c. d. e. f. g. h. i.
We can also say:
It's nine . It's two fiftee n . It' s seven forty . It' s one thi rty . It' s five forty-five . It's eleven twenty.
. . . the roo m costs 70 dollars . He's coming o n Wed nesday . at 2.15, I thin k ... th e menu at 90 francs? . OK, Tuesd ay, at 5.25 . the child ren' s menu is 18 marks . . see you on Saturday morning then . . . £95, that's a lo t for a ro om ... the ba r is open at half past te n . . .
1 We're having breakfast at a q ua rte r to eight .
2 When does your plane leave? At te n o'clock, I 3 4 5 6
think. O K, I'll see you thi s evening at six forty-five . I'm meeting him at five past two. Lunch is at half past twelve. Th e film begins at eight twenty- five .
61
D
(;Jt --
-
-
DIALOGUES -,;;;..;;,.,;;;= ;;.--
Unit 5
-
-
-
Unit 6
Listening one
Listenin g one
1 Reception : Good even ing, ca n I help you? Guest: Yes, I'd like a room for two nights. Recep: Do you have a re servation? Guest: Yes, th e name's Bray . I telephoned you on A pril 2nd. Recep : Ah yes. Mr Bray . Could yo u fill in thi s registration card , please? Guest: Is it necessary to fill in the passport information? Recep : Yes. if you would, please . Here's yo ur key . It's room number 86 on th e th ird floor. And here's you r key card for use in the hotel's bars and restaurants. I'll as k th e porter to help yo u with your luggage . . .
Barman: Good evening , sir . Wh at can I ge t yo u? Tim: A pint of beer, please. What would you like, Deni se? Denise: A gin and ton ic, pl eas e. Barman: Would you like ice a nd lemon in tha t, mad am ? Denise: Yes, please. Tim: Ah, here's Michael. What'D yo u have, Mike? M ichael: O h, a d ry s herry Tim .
(01' Jill,
a nd a la6cT (0£ HIe,
Bannan: Would you like a pint or a half, sir? Tim : Make it a pint. Bannan: Tha nk you, sir. Shall I cha rge this to your room ? Ti m: Yes, please. Bannan : May I ha ve your key card please, sir? Tim: Oh yes, here you are.
2 Maitre d'heteh Goo d eve ning . Guest: A table for three, plea se . M.d': Do you ha ve a reservati on? Guest: Yes. M.d'; Wha t nam e, please ? Guest: Gibson . M.d': Come this way, please. and I'll show you to your table . Guest: Thank you . M.d': Can I take you r coats first ...
Listening two 1 Bannan: Good evening, sir. Wha t can I get you? Customer: A large w hisky for me, please, and a large gin and tonic for my wife. 2 Customer: Oh, barman. could I have a half of cide r and a small rum, please? Barman: Certainly, sir.
Listeni ng tw o 1 2 3 4 5 6 7 8 9
-
3
What date is the second Monday? What day is the sixteenth? What date is th e last Friday? Is th e fourth a Frid ay? What day is the ten th? What date is the firs t Thursd ay? Is the th irteenth a Wed nesday? Wha t dat e is the first Tuesday? What is the last day of the month?
Bannan: Ca n I h elp you , madam? Customer: Yes, I'd like a sma ll vodka and tonic, and a double rum and lemonade. Barman: Woul d you like ice in both, madam? 4
Cus to me r: Two pint s of lager, please, 'and two single whiskies. Barm an : Yes, sir. 5 Custo me r: Two lemonades, two halves of bitter, a cider, and a double gin and tonic, please.
62
DIALOGUES
Unit 7
Unit 8
Listen ing on e
Listening one
Tra ine e: How do you m ix a dry Martini? Steward : First. check you have everythi ng you need . Then, take a glass, polish it, and fill it with ice. T: Which shape glass ? S: A special dry Ma rtini glass. T: OK, what next ? 5: Next, take a large glass and quarter fill it with ice. T: Mm . 5: Then. add two mea sures of London d ry gin . T: OK. S: And then pour in a smaIl measure of dry vermouth, just a dash . T: I see. S: Finally, give it a good stir with a bar spoon to mix and ch ill the liquid s. T: Is tha t all? 5: No . throw out the ice from the glass , and th en strain the dry Martini into th e glass . T: Do YOU decora te it? 5: Yes: but not wit h slices of lem on or pa rasols. You always have an olive on a cocktail stick .
Waiter: Good evening, mad am . evening, sir. Ca n I take yo ur coats? Guests: Thank yo u . waiten Here are th e menus a nd th e wine list. Would yo u like to order an aperitif? M.J.n: Yes, I' ll have a Ca mpa ri a nd soda. Wha t about yo u, dea r? Wom.J.n: A medi um d ry sherry, please . Waiter. Tha n k yo u . Waiter: He re we are . One medium dry sherry and a Ca mpari and soda . Are you rea dy to order now? Man: Yes , I th ink so. Waiter: What would you like to start wi th? Woman: Wh a t' s th e so up of the day? Waiter: Cream of mushroom . Man: I' ll have th e m ixed h ers d 'ceu vres, please. Woman: The melon and Parma ha m for me, please. Waiter: One mixed hors d 'ceuvres and one melon a nd Parm a ham , thank you . Man: Oh, and ca n we have so me bread, please ?
Listening two
Listening two
1 Man: Grilled sa rd ines for me . What abou t you, Jean? Woman: I' ll hav e th e avocad o pea r. Waiter: Right , so tha t's one grilled sard ines a nd one avocado pear with prawn s. Man: Yes . . .
O K, this morning I'm going to tell you abo ut two cocktails, the Daiq uiri and the Manhattan . Let' s sta rt with th e Daiquiri . First take the cocktail shake r a n d halt tJIIIt with broken tee . The n ad d five centilitres of lime juice. After that put in four cen tilitres of rom and one or two dashes of grl?n :ldi nl? Then s h a ke it w ell a nd pa ss it th rou gh a strainer into a cocktail glass. All right? Are there any que stions . ..
2 Waiter: Wo uld yo u like to order no w? Woman: Yes, we 'd like two melon with Parma ham , please. Waiter: Yes, ma da m. Wom an: Oh, an d a bo tt le of still mineral wa ter. Waiter: Ce rta inly.
Let's move on to th e next cocktail, th e Manhattan . No shaker tor thiSone, Just a large glass . Halt fill this glass w ith ice a n d add fou r cerrtilitres of Canadian Club w hisky, th en four ce ntilitres of Italian vermo u th , a nd one or two da shes of Angostu ra bitters . Stir it we ll. th en pa ss it th rough a strainer in to a cocktail glass . Serve it with a che rry .
63
I
DIALOGUES rnl-----------,;;,.;;.,;,;;,,;;,,~-----
Unit 10
Unit 9 Listening one
Listening one
Waiter: What would yo u like to follo w? Man: What's thi s ? Waiter: It's a Greek dish - a kind of pie with layers of aubergine and lamb and tomatoes, topped with a creamy ch eese sauce. Woman: I think I'll have so me fish. please. Waiter: I'm afra id we haven't any sale left, madam , but the tu rbot is excellent. Woman: Then I'll h ave the tu rbot. Man: I think I'll sett le for a steak. Waiter: Rump or fille t, sir?
Win e Waiter: Good. e veni ng , sir, madam . Would you like so me thing to drink with yo ur m eal? Man: Yes, please . W e'd like half a bo ttle of dry white wine. Wh ich is drier, the Cha blis or th e • liebfraumilch ? Wine W: The French win e is drier than the Ge rman one, but the Chablis is no t as d ry as th e Mu scadet . Woman: Let' s have th e Chablis then, please. Man: OK, and a bottle of red plea se . Is the Beauj olais as full-bodied as the Beaune ? wtne W: N o t qulte , sir. The Beaujolais Is ngtu er man
the Bea un e . The Berger ac is full-bodied. Man: OK, a bottle of the Bergerac then, ple ase. Win e W: Thank you, sir. Would you like so me mineral water? Woman: Some still m ineral water, please . Wine W: Ce rtainly, madam .
Man: Ru mp, ple ase .
Waiter: And ho w would you like it coo ked? Man: Medium rare. Waiter: What vegetables would you like with your fish, madam? Woman: The duchesse pota toes, p lease, a nd so me
spinach.
Listening two
Waiter: And you sir? Man: O h, jacket potato, mu sh rooms. and a sid e salad , please . Waiter: Thank yo u.
In Portugal, Oport o is nea r th e cen tre of the wine a rea . Dao is the name of the district sou th of Oporto and po rt wine comes from th e area n orth of the town . In Spain , the most fam ous forti fied wine, sh erry, comes from the extre me sou th . But the Spanish produce table wines , too . The be st kn own of these come from Rioja, north of Madrid . In France, the Cham pagne district produces the mo st fa mous spa rkling wine. That's east of Paris . South-east of Pari s, and runni ng west to Na ntes , is the Loir e Valley which produces wines like Mu scadet and Sancerre. Th e Bordeaux region is in the south-west of France. This area produces Med oc. St Emilion, and Graws, for example . North of Lyon is the Burgundy wine d istrict, the home of the Co te d'Or. Beaujolais, Macon, a nd many othe rs . In Italy, the most famou s wine, C hian ti, co mes fro m the a rea sou th of Florence. The d istrict to the ea st of Rome produces a fam ous white wine, Frascati .
listening two Waiter: ... and for the main cou rses they'd like ... Sons-chef That's table 17 you mean? Waiter: yeah ... one scampi and one duckling. S-eh ef: Any vegetab les? Waiter: Yes, sp inach , green bea ns , and a side salad . S-chef: Fine, any others? Waiter: Yes, table 6. A fillet stea k, rar e, french fries and a side salad . S-chef: OK. Waiter: S-chef: Waiter: and a S-ehef:
Table 11, John . O K. A veal escalope, a tu rbot, one green beans jacket po ta to . Righ t you are .
64
DIALOGUES
Unit 12
Unit 11 Listening one
Listening one
Woman: That wa s lovely. Waiter: Good . I'm glad you enjoyed it. Would you like a swee t? Man: Mm .what've you got? Waiter: One moment , sir, I'll bring the dessert trolley. .. . He re we are. Woman: Can you teUus what th ey a re? Waiter: On the top there's apple pie , chocolate gateau, Charlotte Russe or fresh fru it salad, and undern eath there's profiteroles, blackcurrant cheese-cake and , of course , the fresh fru it basket. Man: What about cheese? Waiter: On the cheese board we have Eng lish Cheddar, Stilton , Camembert, and Dolce Latte. Man: Are you having cheese , Jill? Woman : No, just a dessert for me , the ch ocola te gateau, I think. Waiter: Would you like cream, madam? Woman: No, thank you . Man: And I'll have a piece of Stilton with biscuits, and then some fruit salad. Waiter: Cream, sir? Man: Please, and w e'd like coffee to follow. Waiter: Certainly , sir. Would you like a liqueur with your coffee? Man: What about you, Jill? ... No, thanks.
Wine Waiter: Would you like something to drink with you r meal, sir? Man: Yes. Now those having fish will probably prefer white wine . What about this white Lambrusco? Wine W: Tha t's a sparkling wine.. sir. Man: Ah , no, then . What do you sugg es t? Someth ing not too dry . Wine W: I can recommend th e white Borde aux , sir . .. that's the Graves. It's quite d ry but very popular. Or Piespotter Miche lsberg is fruity and medium dry . Man: OK, a bottle of the Graves. And now what abou t red ? Something to ple ase us all . Wine W: Have you tried the ho u se wine, sir ? It' s very good . Or may I suggest a Burgu nd y? This Fleurie is excellent. Man: Fine, we 'll hav e th e Fleurie. We can always have a carafe of th e hou se red later. Win e W: Thank you , sir. Will that be all? Man : Oh. bring some mineral water, too, p lease. Win e W: Certainlv , sir. Man : Well, eve ryone, I've cho se n th e wine ...
Listening two Man : What are the best aperitifs do you think? Woman: It va ries from country to cou ntry, but I'd say dry spa rkling wine , dry white wine or K ir, and a dry or medium-dry fortified w ine. Oh yes, and vermouth of course . M : With me at they say red wi th red and white with white. Do you think so, too? W: Yes, a fu ll-bodie d red is best with beef and a fu llbodied or light red wit h lamb . But I thin k with po rk and veal a light red or a dry white is best. And rose wi ne ca n be very goo d with pork. M: I like a dry w hite with fish best, or pe rhaps a semi-dry with poached fish . You too? W: Yes , I do. M: And then a light red with the cheese or a fullbodied one if the chee se is strong . W: That's right, and then a sweet white or fortified wine with the dessert or ice-cream. M: Yes.
Listening two There are three main types of cheese in Europe. The first o f these is the hard type. There ar e very many
hard cheeses . In the north of Europe the re is Cheddar from Britain, for example , and in th e Netherlands, Edam. Further south you can find Gruyere in Swi t2;c rla n d, Manc hego in S p a in a n d in Italy then' Is a cheese which is hard er tha n all th e othe rs, Parmesan. The ne xt group Is soft cheeses. The tw o most famous in this group are both French, Ca me mbert and Brie. Many cou ntries also ha ve another type of soft cheese, what we call a blu e cheese. In Britain th ere is Stilton, in France Roquefort , in Italy Gorgonzola.. and in Denmark Danish Blue.
65
DIALOGUES
Unit 13
Unit 14
Listening one
listening one
Man : Waiter, could I have a knife, please? Waite r: I'm so ny, sir. I'll ge t one. Man: And we're short of a glass. Waiter: I'll bring o ne, sir.
Woman: An ashtray, please, waiter . Waiter: Yes, madam .
Chef: I'm taking off the prawn cockta il from yes te rday's men u . Trainee: OK. that's the starte rs . C: Then for fish, th e new item is Sole Meuniere that's just grilled sole with melted butter. For the meat , the roast of the day is pork , with aU th e trimmings. Beef Stroganoff is on again - it's a kind of ste w . It's made from beef steak with mushrooms and sour cream . And the Ch icke n Kie v is I"""'. It cons ists of chicken brea st s stu ffed wi th herbs a nd garli c butter a nd th e To urnedos are beef fillet served with sauted bread and lemo n. T: Fin e, and th e vegetables? C: Peas, French bea ns, an d ratato uille. T : What's in th at? C: It basically con ta ins to matoe s, courgettes . g ree n pe ppers, aubergines, and onions . Then for potatoes the re's roas t, Frenc h frie d , ne w boiled, QmJ Lyonnaise . T: Wha t are they ? C: Potatoe s Lyonnaise? They' re thin slices of potato coo ked with onion in a cassero le. Right, that's everything, then . Let's just run thro ugh the d esserts an d . ..
Man: Do you have any tomato sauce? Waitress: Yes, sir. I'll get so me right away .
listening tw o
Woman: Cou ld you bring some water, please? Waiter: Certa inly, madam. Woman: We need another side plate, waiter. Waiter: Yes, madam . Woman : Can I have some Fren ch dressing? Waitress: Yes, madam, I'll bri ng som e. Man: Waiter, could you bring me some cigarettes , please? Waiter: Certainly, sir . Wh at kind would you like? M an: Oh, Benson and Hedges, please. Woman: The bill , pl ea se. Wait ress: Yes, madam, I'll be right back.
M an: Waiter, have you got a light, please ? Waiter: Yes. sir. Here yo u a re .
1 O K. first you take a thin slice of veal and d ip it in egg. Then it's coa ted in brea dcrumbs a nd fried . You serv e it with a slice of lemon .... 2 Thi s is an unusu al on e becau se th e gues ts d o th e cooking . They put cubes of good quality beef o n a lon g fo rk and fry th em in hot oil at th e tabl e.... 3 Th ey're boiled for six o r seven minutes, cut in half, and th en cove red with mayonnaise .... 4 The slice of meat is gri lled and served w ith parsley butter . . .. 5 Th e fruit is first halved . Th e halves are poa ched a nd then cov ered with chocolate sauce before serving.
Listening two Head waiter: Right, Michel, well , we u se th e no rmal co ver here but 1want to ma ke sure you know how to ch eck th at everything is th ere, and tha t everything's in the right place. OK? Waiter: Yes . Head W: The first thi ng to do is ch eck that th e napkin is in the plate position and corr ectly fold ed . The joint knife a nd fork are right a nd left of it. Waiter: And the fish knife and fork outside th em. Head W: That's right, with th e so up spoon to the right of the fish knife, and the dessert spoon and fork above th e napkin. Then ch eck that there is a side plate with a sid e knife on it to the left, and a wine glass above the so u p spoon . Wailer: And there'll be sa lt, pepper and an ashtray, I su ppose? Head W: That's right. Th ey're in the middle of the tabl e.
66
DIALOGUES
Unit 15
Listening two 1
Listening one
Guest: Waiter. Waiter: Yes, sir? Guest: This knife is dirty. Waiter: I'm very sorry, sir. I'll get you anothe r one.
Man: Waiter, we ordered our drinks 20 minutes ago . Waiter: I'm terribly so rry, sir. I'll see the wine w aiter for you.
2 Waitress: Yes, how can I help? Guest: We've been wa iting for our wi ne for over twenty minutes. Waitress: I'm sor ry about that, sir. I'll speak to th e win e wa iter immed iatel y.
Man: My steak is overd one. I asked for it rare . Wait er: I'm sorry, sir, I'll change it for you. Man: Wait ress, thi s is the worst soup I've eve r tasted . It's terri bly salty. Waitre ss: I'll take it back to the kitchen, sir. Would you like to order something else?
3
Woman: Waite r, you must have th e slowest service in town . Waiter: I'm sorry, madam. We're sh ort-staffed tonight. I'll be with you in a moment.
Guest: Can we ha ve some butter? There's none left. Waitress: I'll get you some, ma dam. 4
Waiter: Is there any th ing wrong, sir? Guest: The re certainly is. Thi s fish is unea table. Waiter: What' s the problem, sir? Gu est: Well, to start with , it' s undercooked, and then it' s cold, too . Waiter: I'm sorry about th at. I'll have it rep laced .
Woma n : I'm sorry, bu t I asked for my dessert wit hout cream. Waiter: So sorry, madam . O ne mo me n t and I'll change it for you. Ma n: I don 't like to complain bu t this di sh is com pletely uneatable. Wait ress: I'm so rry, sir. What exactly is wrong? Man: The mea t is com pletely u ncooked . Waitress: I'll speak to the ch ef immediately, sir. Ca n I bring yo u som ething else? Man, Look at this glass, w aiter. There' s lip stick on it.
Wait er: My apologies, sir . I'll get yo u a n ew on e. Woman : Waiter, this is the draugh tie st spot in th e reeteure nt. Can yuu find us another table? Waiter: One moment, madam, I'll see what I can d o.
67
L:fo:.I' 1]]1--
-
-
-
-
-
-
DIALOGUES
---,;;..;;..;.;;.;;.;;.;;.;;,;,--
-
Unit 16
-
-
-
-
-
-
-
-
Unit 17
listening on e
Listening one
Head Chef: All the food for the res ta uran t is prepared and cooked in this kitche n. Now, let me in trod uce you to John, the pastry cook. Joh n, this is David, the new commis. Pastry Coo k: Halla, Da vid . David : Ha llo. Head Chef: Joh n ba kes fresh b read a nd rolls daily, and also p repares all the hot desserts. Davi d: Uh -huh . Head Che f: All the o vens and hobs are here, behind th e p rep aration area . That' s Tim, the as sistant ch ef, over there. He' s ve ry bu sy right now. He's resp on sible for all th e side orders, hot soups, an d hot starters . Th is is w here r wo rk. r do the mai n co urses - meat, fish , and pasta . Th is is you r station you'll work with me. You' ll hel p with th e sauces for th e pa sta, en d yo u'll also help the assistant chef with the salads . And these are the kni ve s - yo u'll need to sharpen th e m dail y . If yo u are on the early shift, yo u sta rt at seven and finish at three with a one-hou r break .. .
Comm is: So where d o you want me to start? Chef: First we have to organize the roas ts . Light the ovens and get them to the righ t temperature. There's pork and lamb tod ay so get the baking tin s and fat ready. I'll get the mea t. Co mmi s: What's this for ? Chef: That's the list of vegetables for th e da y. Can you go to th e cold store and ge t them, and I'll see to the meat. Then I'll explain what to d o ... Com mis: OK, I think tha t's the lot. Ch ef: Right, first peel the potatoes an d carrots. Then julienne the carr ots and celery and prepare th e broccoli, sprouts, and French beans. We blanch all th e vegetab les now and then saute them to order in clarified butter. Comm is: What's th at? Ch ef: Melted butter with .al l thol;l w .. tol;lr r",rnov",d. I'll see to tha t today . You start on th e vegetables . Then there' s apple sauce for the pork. Peel and chop those apples and when you've coo ked them put them through the sieve to make a puree . The lamb is with garlic and rosemary. I'll do that. Co mmis: Is tha t it? Ch ef: No, there's a veal ragout. and roast and d u chesse potatoes to do, and the fish to be poached . Can you cho p the veal and th en go on to the Chef' s salad? Com mis: What's in that? Chef: Use the crisp lettuce, wate rcress, radishes, and fenn el. Oh, an d yo u'll have to whisk up some fresh mayonnaise. Mix in a little lemo n juice with th e olive oil and egg yolks . You mustn' t do it too quickly o r it curdles .
Listening two Visi to r: We use pan s like these in Fran ce, too, bu t r don't kn ow what they' re called . Chef: Well, I'll tell you the English nam es if you like . V: Fine. C: Th e most norm al type of pan is the sa ucepan . We use them for many thin gs , not just sauces . V: That big one th ere with th e two small handles. Is that a saucepan , too ? C: No, we call that a stockpo t. We u se it for boiling meat bones a nd vegetable s to ma ke stock. V: I see. The low one w ith a handle is a frying pan , isn 't it? C: Th at' s right. And that' s a baking-tin next to it - the one with no handles . We us e that for roas ts. V: Wh at's th e on e with th e wire basket? C: That' s the deep-frier . That leav es jus t two: the so uffle dish with the high sides , an d th e flan or ta rt di sh w ith the low sides . We u se a lot of French in kitchen English, as you ca n hear. V: Good, That' ll be a help .
Listening two OK-let's ge t moving . Mary , you can stop knead ing tha t do ugh . Lea ve it o n the side for a minute. I need you to pee l and ju lienne these carrots first. Martin , chop th ose onions and then fry them, will you? The n you can mix them with th a t steak that you minced a few minutes ago . Tob y, those boi led potatoes mus t be ready by now. You can strain them and leave th en to keep warm in th e bain-m arie. When you've done that you can grill th e chops. Look o ut for tha t sauce it' s starting to curdle - give it a good whisk. O K so far, no w le t' s ...
68
-
DIALOGUES
Unit 19
Unit 18 Liste ning one
Listening one
Reception : Recep tion . Guest: Can I have room service, please? Recep : One moment, madam, and I'll put you through . Room service: Room Service, can I help yo u? Guest: Can I order a beefb urger with French fries, no onions; a ham sandwich; and a tuna and salad sand . . . -ich . Room 5: One burger and fries, one ha m an d one tu na sandwich . Anything else, madam? Guest: Some dr in ks, please. A strawberry milkshake. a hot chocolate, and a pot of tea . Room 5: One straw berry shake, one hot choco late, and one tea. Right. What room number , plea se ? Guest: Room 328. Room 5: 328. Thank you, madam .
Reservations: Goo d morning, Park Hotel. Can I he lp you? (zzzzzzaz crackle zzzzzzzz) Halla, we seem to have a very bad line . Can you speak up a little? Caller: My name is Dreyton . I' d like to . . . Res: That's better. Could you sp ell your na me, please? Caller: D-R-E-Y-T-O -* Res: I'm so rry, I did n't catch th e last lett er. Caller: N . Res: Did yo u say 'N' for Norway? Caller: Tha t' s righ t. I'd like to make a reservation . Res: Yes, Mr Dre yton. Whe n for ? Calle r: For * nights from July * Res: I'm sorry, could you repeat that? Caller: For three nights from July * Res: July th e? Caller: Tenth . Res: From Ju ly 10th . Is it just for yo urself? Caller: No for me and my" . We'd like two double room s. Res: Excuse me, I didn' t catch that. This line 's reall y bad . Caller: The re ar e four of u s. We'd like tw o double rooms. Res: Two double rooms for th ree ni ghts from July 10th . Is that right? Caller: Yes.Wh at's the address of the hotel? Res: It's 30 Be wley Place . I'll spe ll that. B-E·W·L-E-Y. Londo n W.1. Can I have your tele phone number? Caller: I'm calling from Bologn a in Italy . The area code is 51 an d the n 29 31 05. Res: 09? Caller: No, 05. Res: 51293105. Thank you , Mr Dreyt on. We'll hold the rooms until 6 pm ...
Listening two 1 Call er: Hal lo, can I speak to Mr Lubitch? Reception: That's room 612. I'll call for you. There's no answe r. Ca n I give him a message? Calle r: Yes, th is is Rene Leblanc. Ca n you tell him I'll be on e hour late for our meeting tonight ? Recep: Yes, of cou rse . 2 Caller: Ma ry Anderson, plea se. Recepti on : I'm afraid she 's gone ou t. Can I help you ? Calle r: Yes, tell her I'll caU her be fore 9 tomorrow morning . Recep: Certainly. What name sha ll I give? Caller: Oh yes, Miss Burton, Chris tine Burton .
a Calle r: Can you put me through to Peter Schmidt? Recep tion: He wen t out abou t an hour ago . Can I take a message? Caller: Yes, this is the Globe Travel Agency. Could you tell him his ticket' s ready?
Listening tw o Manila Ran goon Hanoi Ph nom Pen h Vien tiane Tokyo Jaka rta Bangkok Taipei Kuala Lum pur Beijing Seoul
I
",,+,, 1
DIALOGUES mr-----.,:;",;;".;:.;;;.;;;.;;~------
Unit 20
Recep : The re is one, yes, open 24 hours a day. Can you see the lifts? It's over th ere behin d them . Gue st: You m ean th e elevators? Recep : Yes , that's right. Behind them .
Listening one 1 G u es t: My dinner-jacket n eed s cleaning and pressin g, and I need to wear it this evening . Reception: That's OK sir, Somebody'll p ick u p th e jacket from your roo m and we'll have it ready for you by 5. Wh ich room are you in ?
Unit 21 Listening one 1 Visitor: Which room is Mr Moreau in ? Hall Porter: He' s in room 208. Visito r; I lo w d o I fin d 20 8?
2 Guest: Hallo, does the hotel have a clothes repair s er vice? Reception: One moment, madam, I'll put you throu gh to the Housekeeper. Housekeeper: Hou sekeeping. G uest: Hallo, I need a couple of buttons se wn on a blo use . Can you do it for me today? Hskpr: We can do it by tomorrow morning, madam . Will tha t be all right? Guest: Fine , I don't n eed it till mid-morning. Shall I leave it with the hall porter? Hskpr: You ne edn't, madam. I'll send someone up for it straight away . What room nu mber is it?
Hall Porter: Take the lift to the second floor. Tum right when you come out of the lift, wal k along the corrido r and you'll see it on the right. 2 Guest: Excuse me , w here's th e coffee shop ? Hall Porter: It's on thi s floor
JI1"t g o ;l,fO"" th e lo hhy .
through th at doorway a nd then down th e corridor. You'll see it at th e end of the corrido r, facing you . 3
3
Guest: Can I buy stamp s in the hotel? Ch ambennaid: Yes, madam, at the gift sho p on the ground floor. It's at the bottom of the main sta irca se opposite the reception desk .
Reception: Reception . Guest: Halla. My wife has some jewellery that we're afraid to leave in our room . Is th ere so mew here you cou ld keep it for u s? Recep: Certainl y, sir . Bring the valuables down to me . I'll wri te you a receip t for th em, and we'll p ut them in the safe in the manager's office.
4 Guest: I'm looking for conference room B. Chambennaid: Yes, sir . It's on the top floor. When you corne out of the lift, turn right. Go pa st th e stairs to the roof garden, tum left, and th e conference suite is immediatel y on your right.
Listening two Guest: What about a haircut? Do you ha ve someplace I ca n get one? Reception: Yes, sir, we certainly do. The hai rd ressin g salon is on the other side of th e foyer and it' s open from 9 a. m. to 5 p .m . every day of th e w eek. Guest: Good, ... oh and I need to chang e my airline reservation. Recep: There' s a travel agency next to the hotel , open from 9 to 5. Guest: Fine , and do llars, I need to change a few dolla rs. Recep : No problem sir, there' s an exchange burea u next to the haird ressing salon . Guest: Does it happen to be op en now? Recep: Yes , indeed . It' s open from 8 a. m. to midnight daily, sir. So you have plenty of time . G ues t: And a coffee shop?
5 Gu est: Where's the hairdressing salon, plea se? Hall Porter: It's in the basement, madam . Go through tha t door on the other sid e of the foye r and th en down the stair s. Tum right along the corridor and you'll see th e salon in front of yo u .
Listening two Housekeeper: OK , when yo u chec k the room, make sure that there a re eno ugh hangers in th e wardrobe . Some gu ests take them, you kn ow . Oh and check th e mini-ba r is full - you have th e list of wh at it's su pposed to con tain, don't you? - and that the air-condi tioning is set correctly . New Mai d: Right , I'll do tha t. Do all room s have the same equipment?
70
DIALOGUES Listening two
Hskpr: Yes , there are always one o r two beds, w hic h mea ns o ne o r two bedsid e tables and a rmchairs as we ll. Then there's a dressing-table, a chest of d rawers, and a TV. O h, and a stool for the d re ssin gtable, too . I th ink th at's abo ut all. New M: And they all have both cu rtains a nd a blind? Hskpr: O h, yes. Make sure the curtain s a re open a nd the blind u p be fore the guests come in . And one o ther th in g. if you find ...
1
Germ an: Excuse me, can you tell me how to get from Ellston to Harro ds, please? Londoner: Yes, of course . Er, you 'll want th e Victoria line first. That'll take you to Green Park . Change o nto the Piccadilly line there and it's only two stations to Knightsbridge which is where you ge t off for Harrods . Gennan: Fine, thank you very much .
Unit 22
2 America n: 1 need to ge t from here to Victoria by subway . Can you tell me how I ca n d o th at ? Londoner: Certainly. Take the Central line as far as Oxfor d Circus an d change onto th e Victoria line there . Afte r th at it' s o nly two stops and yo u' re a t Victori a station . American: Grea t, that sou nds real easy.
Listening one 1 Ha ll porte r: Open up your map and I'll show you w he re it is . It's about te n minutes wa lk. Turn left ou ts ide th e hotel. go down to the traffic lights, a nd tum right . Carry on do wn Union Street, past the railway statio n, until you can't go any furth er - it' s this T-ju nctio n he re . Th en turn left a nd you'll see it about 100 metres alon g o n your righ t.
3 Italian: Excuse me, ca n you teU me the wa y to th e National Gallery? Londoner: Well, it's too far to walk. You'll need to take the underground . Italian: Yes, fine. Which way do I go? Londoner: There are two ways . You can take th e Centra l line to Tottenham Co urt Road , and then the Nort he rn line to Charing Cross. Then you have to walk across Trafal gar Square to the gallery . O r you could take the Circle line to th e Embankment, and wa lk from th ere. You don't have to cha nge bu t the walk's a bit longer. Italian: O K, thanks .
2 Doorm an: It' s no t far from here. Ju st cross th is st reet an d go d own to the roundabout. Use the subway a nd take th e Bridge Street ex it. Then go down Bridge Street and oyer the bri dge and you'll see it straight ah ead of you .
,
Ha ll porter: It's abou t five minutes on foo t. Turn right ou tside the hotel. Go st ra ight ove r at the traffic ligh ts. Th en take th e second left, an d th e first right, and you 're there. It's in Middle Street .
71
DIALOGUES
Unit 23
Recep: Well, I'll give you a cou ple of aspirin and then I'll call th e eme rgency dentist for yo u . Woman: Yes, will you d o th at? Thanks.
Listening o ne Mrs Johnson: Yes, we rea lly are en joying OUT stay . It's a lovely city . Hall porter: Good . It's the best time of year here. Wha t have yo u plan ned for today, Mrs Johns on ? Mrs J: We th ought we 'd visit the modern art exhibition at th e art galle ry. Have you heard anything abou t it? Hall P: I be lie ve it's very good . They have exhibits th ere from all over the world . You oug ht to visit th e permanent exhibition , too . They ha ve so me wonderful old ma sters th ere. Mrs Wheele r: Excuse me . Ca n yo u help me? My hu sband ha s just fallen on th e steps outside th e hotel. I think he ma y have broken so mething. Hall P: Oh , dear. We'd better call a doctor - could you do that, Jim? Receptionist: I'll do it right away. Hall P: I'll help you to bring him in, Mrs wheeler. Hall P: We 'll ha ve yo u comfortable in just a mom ent, Mr Wheeler . There you are ... Mr Wheeler. Thank yo u. I'm all right. I don't need a doctor . Mrs W: No w, Bruce, don't be silly. That wound may need dressing . I think you sho u ld see a doctor.
Unit 24 Listening one 1 Reception: Reception . Guest: This is Mr Gra ham in 324. I've just chec ked in.
Recep: Ah. yes , Mr Graham. What can I do for yo u? Guest: Well, my room obvi ously ha sn't been cleaned sin ce the last guest . The ca rpet's d irty, th e bed's unmade, and the bathroom hasn't been touched. Recep: I'm terribly so rry , sir. Housekeeping should have see n to everything this morning . I'll contact them straigh t away and I'll sen d someone up to see you ... 2
Reception: Reception . Guest: This is room 632. O ur room isn't ready for us. There are no towels, soap, or toilet paper in the bathroom . Recep: I'm so so rry , madam . These th ings sho u ld have been ready for you . I'll contact Hou sekeeping straight away. . .
Listening two
3
1
Reception: Reception . Guest: Can you do something about th e showe r i.n my room? It's only run ning cold wa ter. Recep: I'm sorry, sir. I'll send someone up to look at it. What's yo ur room number? Guest: 417. And th e light bulb in my bed sid e lamp doe sn't wo rk . Recep. Righ t, sir. I'U send up a new bulb, too .
Man: Waiter, I'm no t feeling at all we ll. I'm very d izzy . Waiter: Wh y don't you come out to the back and lie d own. I' ll call a doctor. Man: Yes , if yo u ca n just help me . .. 2
Woman: I'm so rry to trouble you, bu t I've got a problem. My handbag is broken. You see , here, the strap has broken . Reception: Ah yes , 1 see . Wh y don't you take it to the shoemake r' s across the road ? I'm su re he 'll fix it for you in no time . Woman: Oh , good , yes. Than ks for your he lp .
4
Reception: Reception. Guest: This is room 301. The noise in 302 ne xt d oor to me is awful. I can 't slee p. Ca n you do som ething about it? Recep. Of cou rse , sir. I'll speak to th e people th ere straigh t away.
3 Reception: Ca n I help yo u ? Is so me th ing wrong? Woman: Yes, I've go t a terrible tooth ache. Recep: I'm sorry to hear that. Have you taken a painkiller at all? Woman: No , I haven't go t any.
72
DIALOGUES liste ni ng tw o Seventy years ago, the Carlton H otel in London had the most famo us restauran t in the wo rld under a chef called Georges Aug uste Escoffie r. Ma ny young che fs trained th ere and carried the excellence of French cuisine to cou ntries all over the wor ld . Escoffier started cooking at his uncle's restaurant in Nice in 1859, when he was thirteen . At ninetee n he moved to Pa ris to the fam ou s Petit Moulin Rou ge . He staye d th ere for ma ny years , ma rried, and had two sons and a dau gh ter. In 1884 he moved to Monte Ca rlo as Directeur de C uisine at th e Grand Hotel a nd in the su mmer he wo rked in th e Hotel National in Luce rne, Switze rland . Here he met Cesa r Ritz and in 1890 they both went to London to manage the Savoy Hotel the re. Late r they opened the Ritz in Paris and the Ca rlto n in London . When he wa s se ve nty-th ree year s old, Escoffier returned to Monte Carlo but still wo rked for anothe r fifteen years. Towards the end of hi s life he wa s es pecially famou s in Copenhagen, Stockholm, Frankfurt, Zurich, Pragu e and Ne w York . His book 'Le Guid e Culinaire ' still con tains all that is best in Class ical French and In te rna tional rookery.
Unit 25 listening one I
Gues t: I'll be checking ou t thi s morning . Can you prepare my bill, please? Reception: It' s all read y for yo u, madam . Gues t: Oh good, th en I'll se ttle it now . Recep: H ow a re you payin g, m adam ? Gues t: I'd like to pay by credit card . Is that O K? Recep: Ce rtainly, mada m. Here you are. Guest: This all looks OK . Is service included? Recep: Yes, se rvice and Value Added Tax are incl uded in th e total. Wou ld you just sign here, please? Guest: Fine , here's my ca rd. Recep: And now you r signatu re aga in here. Thank yo u . Here's your receipt. 2
Gues t: Could I have th e bill, please? Waiter: Yes, sir, I'll be right wi th yo u ... Here we are , sir, your bill. Guest: Thank yo u . I'd like to pay by cheque .
Waiter. Do yo u have a banker's ca rd? Guest: Yes. Waiter. Tha t's fine the n , sir. G ues t: Ha ve yo u ind uded the drinks fro m the bar? Waiter. Yes, they're at the top - there. G ues t: Ah , yes. Who shall I make th e cheque ou t to? Waiter: Don't worry, sir. I'll sta mp it for you. Gues t: Is se rvice induded? Waiter: No , sir. Gues t: Then I'll make th e cheque ou t for £3 more . Waiter: Thank you very m uch, sir. Gue st: Co uld you give me a receipt?
Listening two 1 Guest: Good morning, my name's John son , room 207. I'd like to pa y, plea se . You do take Mastercard, don't you? Cashier: Yes , we do. If you'd like to ... 2 Cashier: What room number, sir? Guest: 317. Cashier: Ah yes , MrWatanabe. How are you paying? Gues t: With dollar traveller's cheq ues, if th a t's OK. Cas hier: Fine, sir, th at'll be ... 3
Cas hier. Tha t' s the total payable at the bo tto m , Mrs Schneider. Guest: Fine. I'd like to pa y by Euroche que, please. Cas h ie r: Yes , of cou rse, madam . Will you just . . . 4
Guest: ... and I'd like to pay in cash, Swiss fra ncs. Cas hier: Certainly, Mr Williams. The amount in Swiss francs is ...
DIALOGUES
I
fl3---~.:::.:.:..:.:;,~----Unit 26
Unit 27
listening one
Listening one
1 G uest: I'd like to settle my bill now , please. Recepti on : Here you are, madam. G uest: What's this item, please? Recep: Tha t' s for the tele phone calls. G uest: It can' t be right. I didn't mak e many calls . It see ms far too much money . Recep: Just a moment, ma dam . I'll chec k it for you . 630 units at 20 cents a u nit is 126 dollars. I'm afraid th ere's no m istake . Gues t: What about this? You've got me down for di n ne r o n fou r nig hts . I wasn't here the night of the 6th . Recep: I beg your pardon , tha t' s a m istake. I'll jus t pu t it through th e comp uter ag ain ...
1
2 Wai tress: You r bill. sir . G uesl: Thank yo u . Can I pa y in Deu tschma rks? Wa itress: Yes, sir. That'll be OK . We accept Deutschmarks, dolla rs, pounds sterling or Frenc h fra ncs. G uest: I thi nk th ere's a mista ke . We d idn't ha ve smo ked salmon or so much wine . Waitress: One moment, sir . I'm so rry , this isn ' t your bill. The cas hier has co nfused you with ano th er tab le. I'll ge t you the rig ht bill. -I' m sorry abou t that.
2 M an : I th ink tha t's rig ht. waiter, and this is for you Wa iter: Thank yo u very much , sir. I'll get your coa ts for you . Is th is one yo urs , madam? Wo ma n: Yes . waiters And yo urs , sir. Man : Tha nk you . Goodbye . Man : Ah . wa iter, I've forgotte n my brie fcase . I thi nk I left it d own by my cha ir . Th e table by the window. Waiter: I'll ge t it for you, sir. Man : Oh . good . O ur plane lea ves at m idnight. I'd be lost with out it. Ah, th anks. Goodbye agai n. Wa ite r: Goodbye .
G uest: Thi s looks about right ...
Recepti on : Here's yo ur receipt sir . I hope you enjoyed your stay. G uest: We d id very much thank yo u . We're read y now for the next stage of ou r trip . We're flyin g to Florida to nigh t. We' re go ing to see our daught er there . Recep: Sha ll I get a porter to he lp you with your luggage? G uest: No, thank you . I think we can m anage . Recep: Ah , this looks like yo ur taxi now. G uest: If we're in Lyon again, we 'll certai nly stay here . Recep: Have a pleasa nt trip and sa fe journey . Guest: Good bye.
Listening two OK , on this bill the guest' s name is Jarman, Mrs Jarma n . You ca n see tha t in the top le ft-hand co rn er. Below th e name is the de posit pa id , in this case nothing . The room number, as yo u can see, is 318 and the rate £90 . Then, moving to the right, yo u've got the other important de tails : number of guests, in thi s ca se two, and so on . For each da y th e guest stays, the co mpu ter will give the date, the word 'ap artm e nts' and the room rat e amount under 'cha rges'. In thi s case, the guests were on a pac kage tour a nd the tour com pany, Sunshine Holidays, paid £180 to us . Thi s goes under 'cred its'. The com p ute r then calcu la tes the bala nce, w hich is this case is zero, of co urse .
Listening two 1 G ues t: Well, we' ll certa inly stay here next time we're passing th roug h . Reception : Good, do let us know in ad vance, and we 'll try to ge t you the sa me room . G ues t: Th at would be lovely. It ma y be quite soon, in fact . Recep: O h, how's th at ? Guest: Well, we ' re driving to the so uth of Spain in th e next couple of days , and we ma y come bac k th is way. Recep : Do give us a rin g if yo u decid e to . I hope yo u ha ve a plea sant trip .
DIALOGUES M: As a student I worked for tw o sum mers in th e kitchens of the Co ns ta ntin, and since I left college 18 months ago , I've bee n in a small hotel in th e 16th - th e Roi du Solell -. mainly in reception and also helping in the dini ng-room . I: Hav e yo u had any other jobs? M : Ju st so me pa rt -time shop work . I : And w he n are you available from ? M: I have to give o ne wee k's notice . I: Well, Miss Nouvea u, thank you for coming along . I'll let you kno w as soon as possible if we can offer you a job. We fin ish interviewing in a few days, so .. .
Z Maitre d'hetel: Your taxi's here, sir. Guest: Oh, fine . We're a bit la te for the th eatre . Too much of your excellent food again , Gaston . M . d': I'm glad you enjoyed it, sir. I hope we'll see you again soon. G uest: I'm sure you will . 3
Guest: How long d oes it take to get to th e airp ort? Reception: Abou t an hour on the underground. Guest: O h, that' ll d o us fine. No point in wasting money on a taxi. How early is the check-in time for British Airways? Recep: Welt it depends. Where are you going? Guest: H elsinki. Recep: In that case, it' s only 30 minutes be fore th e d eparture time. Guest: We ll, we'd better be going anyway.
Listening two My nam e is Jean Laval and I was born 20 years ago in Geneva, where I still live , at 16 ru e Ro usseau . When I fin ished school, I went to the Hotel and Restaurant College and studied there for th ree years before I got my chef's certificate. Then r started work in a resta urant he re in Geneva, Chez Nico . I have worked he re as a commis for about a year. I have enjoyed it but the restaura nt is a small one witha small menu and I think I have got all the experience I can here. 50 now I want to move on . It may be necessary to travel away from Geneva or even outside Switzerland , but that's OK. The best place for me would be a big, high-class restaurant in a big city or maybe in a five star hotel. It has to be a big place so that I'll get lots of new experience ...
Unit 28 Listening one Interviewer: Good morning. Plea se come in and sit down. Martine: Than k you. I: I' d like to ta ke down a few perso nal details first. What's your name? M ~ M i~~ Nouvea u . Marti n e N ouveau I: And your a ddress? M: 51 rue d u Fau bourg St. Antoine, 75011 Paris. I : Are you on the telephone? M : Yes. My home number is 4~ -37- 25 -06 . I : Your da te of birth, please . M : August 22nd 1967. I : And you' re not m arri ed , are you? M : That's rig ht. I: Now, you're applying for the job of receptionist at one of our hotels in th e city centre. M: Yes. I: What qualification s do you ha ve? M: I've done th e BEP course a nd I did o ne year of
BTS. 1: Do you speak any foreign languages? M: So me English. I've studied for four yea rs. And a litt le Gennan. I: I see. What experience do you have in hotel work?
75
••
WORD LIST BRITISH AN D AMERICAN ENGLISH
f RENCH
ITALIAN
SPANISH
abo.l\ e 13 accept 26 account 25 add 7 .ldJrt' ... 19
a u-dessus de acce pter compte ejoute r edresse mettre une an nonce dans 1.1 presS{' a nnonce ee robtc
sopra accen ere conto aggi unge re
enema de aceptar cuenta
(UOUIl)
old\ l'rti ~t, 28 (l't'rb)
ih
e rne n r 28 robic 20
au-condinoru ng 21 ill ,l ca rte 2 JIM m d nd .. 24
" II right 7 ,llph"I'd 19 ,1!\V ,l V'"
7
m, ' 3 .unbulancc 23 amo unt 25 ( 1101/11) auchovv 12 augle r l~ h 12 another 13
climalisa tion
rtiwil d'accor d alphabet toujours du rnati n ambula nce monta n l a nch ors lotte u n au tre re pond rc repon deu r (Iele phonique)
sveglia va ben e altabe to se m p rt' di mat tina ambulanza im po rto
"""
bar ..It \ ,n d 7 (US: bartender) barbecue 20 base men t 21 ba ke t 11 1'>.1 12 (fish) ba s te 17 bath 21
d irecci6 n a n uncia r an uncio ae robics a ire acondicionado a la ca rte desper tador t'sta bien elfabe to siemp re por la manana a mbulanci a im porte an choa rape o trc contes ter
contes tador
butaca gale n a d e a rt e alcachofa cenfce ro esp aerag os ayuda nle de cocin a variad o
effreux
mel anzana dlsponibile avocado ternbile
be renjena d tspontble aguaca te horri b le
la rd bam-ma rie
pa nce tta (aHum iea ta) bag no ma n a
toci no al ba ne- marta
cuire i1U fou r plat four
cuocere ill fom o tegiia
corer (en el homo) bandeja (d e hom o)
solde
ca rte bancaire
saldo ca rta bancaria
saldo tdrje ta del ba nco
"",
"",
aide-cuislnier as sor rt
bacon 18 bam-ma ne 17 (US: d ouble bo ile r) ba "t' 9 ha king- tin 16 (US: bdking p.tn ) balance 26 (nolln) banker .. card 2S (US: bank card )
acciuga sq uadro un ahro ris posta segre teri a telefonlca
.:tflddir
candi d ate mod ulo di domanda scu se albicocca 'O n, preftsso (in teleselezione) po ltro na galleria d 'erte ca rdofo portacener e asparago atu tan te assornto
;l~~ i~ t.lll l ( h e!
"ubcrgi\le 9 (US: eggplant) d\'"il,lblt' 20 avocado pe ar 8 a wful 24
aria cond izio na ta It la carte
ca ndi da t Iorm u laire excus.es abricot region lndica tif faute ud rnusee d e pe tnture a rt ieha ut ce nd rier
,' .....orted 18
me ttere un'i nserztone s ui giomale inse raio ne ee robica
a Iii ca rte
dpphcant 28 apphcation form 28 apolo,lo:;\ 15 apricot 11 .H.-a 10 a rt'ol cod e 19 armchair 21 a rt ~allt'n 22 a rtich oke 9 a- hrrav 13 .1 pJr,lgU '" 9 16
indirizz o
aSf't'rge
a ube rgine dis ponlblc avocet (fru it)
a
barma n barbecue
sous-so l pa nier loup d e me r arroser bain
ba rma n ba rbecue se min te rra to ces uoo bran zino u ngere bagno 76
can di da to hoj a de solicitud disculpas albaricoq ue reg ion p re fl]o
"",
camarero bilrbacoa sot a no ces ta lubina rocia r baa o
WORD LIST BRITISH AN D AMERICAN ENGLISH
GERMAN
GREEK
JAPAN ESE
above 13
o berhalb akzeptieren Konto hinzufugen Ad resse w erbe n
mIO rravwlJt(lvW urro bExollm
LJi ::
ac cept 26 account 25 add 7 address 19 (noull) advertise 28
WYUelao~o;
I!!:;i:
advertisement 28 aerobics 20
Anzeige Aerobics
&t«lpti~lJulJ·un€ /...i.u
air-conditioning 21 a la carte 2 alarm dock 24
Klimaanl age a la carte ,,",'e cker okav Alpha bet immer morgens Kra nk enwagen Betrag Sardellen Angler, Seeteufel noch ein: ein (e) andere (r, s) a ntworten Anr u fbean tworter
xAl~lmUJ~u;
?]TAA'rtI
UAU xaQ1:
- -,i"fWl t!6;f l. 8};) t
lAo )
" i -t JIY 6
:reOOOflW OtflJ!hJVlJIl
Im;{ {, m lfitJ!
btClqJlJ~L~W
!1:;'iy ,'lH
U€Qo~:rtX;laEQo~tx ti
(r,: 1t J) )
1J; :'i l ilJil .,L -/Pt:7 l,
"(Ullvum:nr:r'l
all right 7
alphabet 19 always 7 a.m. 3 ambulance 23 amount 25 (noun) anchovv 12 angler fish 12 another 13 answer 4 (verb) answerphone 19
~u ;tVl] Ttie l
€VTa ; €l uAq'aplJTO :raVtOTE :r.J.I. (][Qo J.I£(JlJ~~QLW;) UOOEVOlpOQO nooo uVTtOU'ItU
J: l", L l ' T Jt 7 ? <" ,! "
\ ' -:> t..
'filn f,t@ d(
.mU _ ri H t!'1'1j- { '1/ 7 :- ::1 7
uno i:vulux()~lJ [ VU UJIUVTW curouorog TlJ~.HPJlVl]Tti;
:1 >?' V') ~ t,;; l[j('J ;x ~i u:am M. wn &"~ .v;
(ilil
applicant 28 application form 28
apology 15 apricot 11 area 10 area code 19 armchair 21 art gallery 22 "rtkh<>k" 9 ashtray 13 asparagus Y assistant chef 16 assorted 18
Bewe rber(in) Bewerbu ng sformu lar Entschuldigung Aprikose Ge biet Vorwahl Ses sel Kuns tgal e rie Arti s<:hoke
Asc her-becher Sporgel Assistent ge rnlsch t
ml(OV f VTtI][lJ Cl1lTlOTI (ULTlJ011 '1w) avnvw~YJ p€Quxoxxo rrEQlOxti 1:uxubQOJ.lLXO; touecc JIoAvllQuva yxu~J-.t:Qi TEXVYJ; ayx tvC:tQu lClOaXt (JrrU(Hin L ~OljOo; itaY€lQU blCilpoQCX/:tOlXtJ..i.u «xo (:r·x·n 'Qla)
avocado pear 8
Aubergine erhaltlich Avocado
«ch rf'rkli,h
OtUOEOtW); u f)OJUtv-ro CfQDn6;
bacon 18 bain -marie 17 (US: d oub le boiler )
Speck Wa sserbad
itJIfljXOV it:ra iv IIUQI
bak!:' 9
bac ken Backform
'Vtivw (ow q'OUQVO) T Ulj,Ul«~u Qlv u ff'UL'QVOU
Sald o Scheckkarte
TQUJIEl;D
aubergine 9 (US : egg plant) available 20
baking-tin 16 (US: baki ng pa n) balance 26 (noul/) banker's card 25 (US: bank card) bar 2
bar steward 7 (US; bartender) barbecue 20 basement 21 basket 11
bass 12 (fi sh) baste 17 bath 21
Bo< Barkee per Barbecue UntergeschoB Korb Ba rsch Br aten begieBen
B,d
~lf Atl ~avu
u rru~_OlJ[O
itJIa e l1:raQf.luv 'l.jJljOTUQtO. U:r&YflO XUAaOt
*~Ii ~l
7 :-1:,
"'''
iti ~H.J1S'
U-l:h' lt \, -t
um * ~ ·/ -t:: :- 7· 'f '
I'" ti c, 7
77
"J" F" -If J.
Mf J[tlJft t) -tI:!~
n { llfll"TIif C" I, Q.
« -::1 :-
(~ )
-/ ,ft; t:
u- t ' p
(~-ttAA<7) ) ....: ti i;" ~ «
~ ~jj
XQ(ItU
ilit ,liEnll M: t! - c' ! {-
(i~.t 4B:
b ? 1]''7 / '1 - )
It - i " /
)( -x+ .:1. -
"''''
l - t<- 0 ',j- ~ 0)
J
uh-iCfW J.lJIavto
L iV f mftJ;
,)t:Jfl
(i.
I~ [ : ( J:,, :,: ' J
A ifr
't%.IJ fi'-h-tt
11I\ j '", // ;, l Ie tl ~
t -se e :
Ie
WORD LIST BRITISH AND AMERICAN ENGLISH
FRENCH
ITALIAN
SPAN ISH
bath m.11 21
ta pis de bain
stuoia
alfombra de bano
batter 14
p.ile a Irire
pastella
batido (para rebo zar)
bean 9 beat 17
haricot (en g rain) bartre ins titut de beacte table de n uil
fagiolo ba ttere ins litu lo d i be llezza romod ino
alubia batir seton de belleza mesita de neche
dessu s d e lit
copnleuo
colcha
"""uf
m anzo
vaca
ham burger
ha mburge r
ham burguesa
croire au -dessous de bidet addition biscuit brune {bie re)
cred e re
~ Bx r
sene
deb ajo/abajo
bidet con to b isco tto bi rra SCUla
mare
mora
cassis
ribe s sco na re coperta mescclare mescolat ore
bide cu en ta g alle ta a m a. rgo arandano m ora n egra ba fia r con agu a hlrvie ndo
beau" -alon 21 1""'J~ i Je table 21 (US: night stand) bedspr..ad 24 bt>t.'! 9 beefbur ge r 18 (US : h am burge r)
believe 23 below 7
bidd 21 bill 13 (nolln ) biscuit 11 (US: cookie) bitter 6 (U S: beer) blac kberrv 11 b lackcuITdn t 11 blanch 17 blan ket 24 b lt'nJ 17 (twb) blend..r 16
blan cfur cou ve rt ure
melanger mixer
blind 21 ("0 11 ") blouse 20 blueberrv II boll 9 bones 16
store chemisier m yrtille faire bou illir
t>..",1.. I
reserver bo uteille mls e n bouleille fond bouillon
(t't'Tb)
be rue 8 bu tlied 6 bottom 21 bo uillo n 18 b<.n\ 1 16 bowl 24 (jor sugar) b rundv 6 b rt.',ld' 8 bread crumbs 14 b reil l.. 23 (vt'Tb) brea... t 14 (chicken) b r id~e 22 br idc.l~e 27 bring 13 broke n 7 b uck e t 11 (jor u>ine) bulb 24 bureau 20 Burgundv 10 bus 22 busv .butter 9 button 20
os
hoi sucrie r eau de vie pain ch a pe lure cas se r bla nc (d e pou le t)
veneziana camicetta mirtilli OOllire ossa prenolare bottigha jmbottigliato fondo brodo terrina z ucc h e riera cognac pane pa ngrattato rompe re petto (d i polio)
m.:anl.l
mezcle r ba tidora
pe rsiana blusa zarzamora h e rvir
hu,,", reserva r botella e mbotel lado parle inferior cald o
hoi az ucar er o coa ec
p,n pan ralla do ro m per pechuga p uente
pun.
ponte
port e-documents a pporte r casse seau a g lace a mpoule (electri que] agence Bourgogne a u to bus
carte lla po rtere rot to
cart er a
secch io
"'., " ,'0
<>«up<
lam padina ufficio \;00 di Borgogna au tobus occupato
beurre bouton
burn>
cubite ralchampane ra bom bllla agencia Borgoaa autobus ocupedo mantequilla
battone
boron
caba ret show 20
spec tacle de ca ba ret
s pe ttacolo di cabaret
espectaculo d e cabaret
cabbage 9 calculate 18
ch o u calculer
ca volo calco tare
00' cak ular
78
WORD LIST BRITISH AND AMERICAN ENGLISH
GERMAN
GREEK
JAPANESE
bath mat 21
Bademane
to XU).ii.XI tl;oJ UltO t tlv
Teig
fL,avL£Qu K01'QKOt'n
H 'l~lt ( f. ~ ,
-fIl.
'J>f' f1~t· t M -'!
to t, :1»
bean 9 beat 17 bcautv salon 21 bedside table 21 (US: nig ht stand) bedspread 24 beef 9 Mfbul'"~£'r 18 (US; hamburger) believe 23 below 7 bidet 21 bill 13 (noun) biscuit 11 (US: cookie ) bitter 6 (US: beer) blackberrv II blackcurrant 11 blanch 17 blank..: 24 blend 17 ( l'tTb ) blender 16
Bohne schlegen Kosmeriksalon
IJOOOM Xru :llU
Nachtnsch
KOf.4ohlvo
~ tJ qjh~1II.
Tage:;decke Rindfleisch Hamburger
i'.aAt'I4lU xQr~tk lTlOl' JIobtvO lI.Qfn;
~ 1 ~· qj lJJt : t
Il-"tLIJ T£>U
+ ft!,, :;,, / l - 'f -
motrt'w
-tZ,. (,11'-5
glauben unterhalb BidetJSi tzbad Rechnung
"
fJ'~ !1f~
ulOOTJtlxJj;
H'" N"
;WQ
- qj }" r:
Il-"UVTr;
U
l.oyaQUlIll.4O;
llU
Kekr..
Il-'LoxOTO
Bier
:tlX{l1] (ll-,t'Q
e- .
fk\:To.l.Ol'QO
7'7 , """"} -
f.40t'(lJl otW'fW<1 l;£W1tll;w
7''' 77t: :.,:;,, ~
Brombeere schwarze johanmsbeere blanchieren Decke vermischen Mixgerat
blind 21 (noun) blouse 20 blueberrv t I boil 9 bones 16 book 1 (t'erb) bottle 8
Jalo u sie
l.>ll!llt'u
in Flaschen
(j
IVOTITOt otO
Bluse
Blau/Heide lbeere kochen Knochen reservieren Plasche
End e
~ ;I. 'l'7~
XOl' j}iQta
trfj M~~ .E jo. -fj--
"f" "J f :;,,1'
7''''' "7"II- -~ 'J -
Ile
bottom 21 bouillon 18 bo ...... J 16 bowl 24 (for sugar) brandy 6 bread -8 bread crumbs 14 break 23 (vt'Tb)
Kraft bruhe/Bouillon Scha le/Schussel Zuckcrdose weinbrand Brot Paniermehl zerbrechen
l"....., . t I t (c!,ie/"ell)
Jl i.i h n c rb nI Ft
olta~(I) OT~ aO ;(XOTOltO\lAO)
bridgt' 22
Bruch-
ynpl'(l H
bnetcase 27
Akrcn tesche bringen zerbrochen/kapu tt Eime r
xaQ tOlJ,u~.UXH;
"
f f..rl ' e It (,"AJA r.> (1Jf. ) f l~
«a >
r
I.4m;J ~.
¥- /L-
(;I. -"f")
e e-.«
XOVLOx/ l.4ltQrlvtl'
;-'; :;" r -
'i!OJftl 1f'(XO\lAH
d:;"
, e :;" l'il - ~ l't ~ fli' ~ .
.
,1.I ~il " ;T. !f.
ff'fQVW
n .., r { ~
o:tuo ,livo; oult:TovliQu M1fL'TrlQU;
( ' ) 'I ;.
C lubbtrne
bureau 20
Buro
YQ
."
Burgundy 10 bus 22 busv 4 butteT 9 button 20
Burgun d er Bus
B01'QY0 1,vbio
7"11-1 - :.. .1
cabaret ",hOI
20
j30UTUQO xOl'll.."ti
Ca ba re t Sh owl
Unterheltengsshow cabbage 9 caku ate 18
IJOQTWlJ ivo;l:r o).l'O
Kohl
).axa vo
eTn"l.':hnen
lm:oio.oyil;u) 79
:: h -4-
ifIli41 rf J
bring 13 broke-n 7 bucket 11 (for wint ) bulb 24
geschattig/lebha ft Butter Knopf
: 1!j;;)
~ -c' -!>
l;w~I(};
''£WffOQrio
{ 'f, 'j71
( ~ !t -c') ~fJ' {
UVfqUyVt'IJJ
Jl/.cXTQIXO; n vnlJlxTTI;/ lJ1tiivrEQ otOQI (:tUQOot'(lOl ') I.4:rA.oU~U (Yl'v(uXfia)
( 'r, k:J
it it to H?I "' -tu') ~ J
'tlN''''f
tt l v-
'85
WORD LIST
BRITISH AND AMERICAN ENGLISH
fRENCH
ITALIAN
callboc 19
cabine tetep honiqu e
5 car park 2 (US: pa rking 1(1)
vo iture pa rking carafe
cab ina d el telefono automobile parcheggio raraffa carpa tappela ce rota ca m bie re cass le re casseruola cas tello afferra re rn ttedrale
CdT
caral,' 12 carp 12 carp... 1 24 carrot q
ca- b 20 (lwb ) hier 26 c.l n, I'" 16 (\l;;tk 22 c.uc f 19 (t't'rb i.e . 10 hear) ca th edra l 22 cauliflower 9
lil
n'I<' I"\' 9
"'P'"
rnoq uette
carrotte encaisser (cheq ue] caissie r
cocotte chateau fort bien entendre/co mprendre rnthed ralc chou -fleur cele n centre
cavotfiore se da no ce n tro
cen tre 2 (US: ce n ter) ch.un bre 10
chamb re
ch .m~l· 15 (lwb) l h.lr~l· 6 (twl» lh.H~t' 25 (nl1UIl) ch e;lp 10 ch ......~ 1 ~ check tn 24 (l\'fb) check out 25 (l't7b)
ch ang er mettre s ur (mo n) compte prhJcout bon rna rcbe \"erifier re mplir u ne fiche (d'h otel] regler sa note et pa rti r
ra m bla re add eblt are adde bito economico
cheese 9
fromage plateau de fromage flan au fromage blanc pharmacie
f..,rllldggio selezione di formaggi torte di ricotta [armar-ia
chi>que ceri se com mode
ciliegia cassettone
rbeese board 11 lht e-c-cake 11 clu me-t s 23 (U S: pharmacist's) cheque 25 (US: ch eck)
cherrv 11 d w "t -Ul d rawers 21 (US: dresser) chicken 13 chicorv 9 chil l i (l't' rb) d 1il1i l't'ppt'T 12 ch ocol.tte gateau 11
chop 17 (t 't'fb) (hllp ping boa rd 17
cider 6 (1~.H
13
e nema 22 (US: m ovie theatre )
po ulet endi ve refroidi r pimen t rouge ga teeu au chocol at ha cher planche ~ hache r
dd re dgare cine ma
lll\
(grande) ville
cla ruied bu tter 17
vi n d e Bord eaux be urre d arifie
2 claret 10 clean 20 (t't7") dl~ 3 ( l't"Tb )
cloth..;; 20 coat 5 cockt..ail 7 CQ( kt.lll s haker 7 end 9 C
neuover fermer vetements mant eau cocktail s haker cabillaud pot a cafe cafe/cafeteria pa sso ire rh umc cha mbre Iroide
controll are registrare all 'albe rgo
saldar e il conto e partire
as~gn o
SPANISH cebina d e teletonos
roch,
aparcamiento garrafa carpa alfomb ra za naho ria en efecnvc caje ro guiso cas tillo cap tar ca ted ral coliflor
apia cen tro a tem peratura arnbie nt e cambiar cobra r rec argo ba rat o rom proba r registrarse paga r la fact ura y marcharse l.jU"'~
tabla de quesos pastel d e queso farmada chl'l:Jue cereza com oda
peperon cin o torte di cioccolaro tagllare a pezzetti tagllere
polio end tvta en friar guindilia pa stel de chocolate cor ta r/pica r tabla d e co-tar
sidro sigaro cine ma cilta vmo d i Bordeaux bu rro raffina to
sid ra puro cine ciudad vino de Burd eos ma ntequllla fund ida
pulire ch iudere abili
Iimpiar cerrar
soprabito cocktail s hake r merluzz o bricco del caife cafe colino raffredd ore cella frigori tera
abrigo
polio cico ria raf fred dare
."
_.1 "'I"
coctele re bacalao ca fe te ra ca feteria colador cate rro camera frigorifica
WORD LIST . BRITISH AND AMERICAN ENGLISH
JAPANESE
GERMAN
GREEK
cettbox 19 ca 5 car park 2 (US: p arking lot)
Femsprechzelle Aut o Park plat z
'fllU:q'WVlXO:; a t·tO'Xivrrt O
carate 12 carp 12 carpet 24
Karaffe
9 cas h 20 (t¥l'b) carrot
cds hi", 26 casserole 16 cas tle 22 catch 19 (t'frb i.e. to hear) cathedral 22 cauf flower 9
celery 9 cent re 2 (US: cen ter) chambre 10 cha nge 15 ((","h ) char~,'
6 ( VtTb)
,harlo;'> 25 (nQu,,) che a p 10
Karpfen
Teppich
xaii
:: .. 1 !.,;}..
eln lose n Kassierenin) Kasserolle S<:hluB
£; a QYt'Qu)Vlo Ul/lia;
tll ~ : .:.t -!l
boren
'to mciv(J)' : UXO'l'(l)
Kathedrale Blumenkohl Sellertc Zentrum bei Zimmertemperatur
It1]T(lOrrOA.'l'xllflfbQLX6; VetOi;
A;":(~
xm'vot':tLbL Ofl..tVO «evroo
J; 'J 7 7 '1 -
Ka rotte/~I ohre
austeu sch en auf die Rechnung setzen GebuhrlForderung billig eberprufen
sich anmelden/einsrh reiben abreisen/ausschreibe n
C'l~~.
9
cnee -e-ce ke 11 cnerm v 5 2J
• ,,
II ....
( h t'C ~
coeese board 11
~ .;,uu~ '7 '1
:tOQ'luvyx xoQO.qa xt';wivo; (,.'
check 13 m 24 (l't'Tb) check o u t 25 (IYTb )
OQ)..Qj.lO;
+>;- -
1::
'1]'77
x
xuQOto XUtOO~I..O XUIJtQO
~m~
..
':: NI J)H~
!Ill.: ,t -!l
e 1:1 ')
-
'I' .[,
qt"QVW
'f'i:r:' Hlrt
u~).u~w XQf U)(J1]
''' .li t 'Q
Of OfQllOXQUOLU OlOllUTiolJ
t: ,t {,
XQui.!vw IJ T1]vO; £#.tyxw t'.'1OYQuq.-w XOtU tlJV
lIJ'.t: '&' 1' ,,0; '" '" T II. : : jif il'l :') ~" ~T -!l
aa:t " t:.-, -r:t. -r /l. ~ ~l ~ t!. , c
K.i ~
tt·Qi
.s -,
Kaseptatte Kasekuc hen Apoth eke
biox~ ~ n 'Qui
+ -t:1l1l~t!'
ttJ1j:;XliX
(y l,t' x6 '1£ tl'Qi)
+-,('1"- +
(f(lQ/loxfio
.~
f .'1 IUlyiJ XfQom xO!t/lO
'HJ! f
(US: p harmacis r'sj
cheque 25 (US: ch eck)
Scheck
cherrv 11 dl,-~l 'u i .1••",.,._ 21 (US; dresser]
Kirsche
chicken 13
K cmmod c
chicorv 9 chill 7 (,,,,,1» chi lli pq' p"l 12 chocolate gatea u 11 clwp 17 (t't'rb)
Huhnchen Chlcoree kuhk'n Peperoni Schokoladen to rte kleinschneiden
chopping board 17
Hackbrett
to
c ';'11.:.::
r: A 't
XOt6110 1'~,O
tlI l~1
QUblXI
+ :::1 ' )
:ruyt;lvUJ
It' ''(, I
; f QTl xoxxlvTl m:tfQlu to\'QTU llOXO/...CttU
t·),jl.;~
'4'I ~,oxc')11(J)
. '1'<
ouvibu 'flU TO X0't'4!O TOl'
:/; ~ " f:.
(Jf~)
" ~ ;J L.- - ~tf ~ -7 -~
~ ~ f;
xQi'mll;
cider 6 Apfelwein Zigarre Cl)o;M 13 cin e ma 22 (US: movietheatre ] Kino { t\ 2 Sta d t roter Bordeaux cla ret 10 c rified butter 17 ge klart e Butter ea n 20 (t't"Tb) 3 ( t'(Tv ) clothe, 20 (0.11 5 cocktail 7 cocktail shaker 7 cod 9 ootft't' lug 16 couee shop 2 colander 16 cold 23 (illness) en id store 16 C
C 'Sf'
rei nigen sch lietkn Kleidu ng
It'l "h'l; (xQUo\)
'lA.: ;ti
:to\'Qo
...."
XOx XlVO
jf<71'~ ift
£\'bt'~latu
" II
;«))Itm.
Of'Utf Q ym >'-OXf£O. l.l.,a zai.tuQo; 1Xl ~0 y lU TOV Xli'll' XWffT f QLU OOl'QWTftQl XQl'OAOyq~U
nnl..u~oc: l\'i'~1];
81
( of /l. I" -)
.IIiff l t: 11\1$.1"1 ' ; i'
mt: ~
Cockta il Cockt ail Sh ake r Kabelj au
Kuhlraurn
,Ii
f\oirtt'QO (:rOt· £'xu u lJ
:ral,tO
Kaffeekanne
xQUo\
OlQU'r(l.O/lEvo
~la ntel
Ca fe Durchschlag C rippe/ Erkalru ng
'1t~
XIV'l,IOfOYQilq,o; :TOJ.",11f'{U)-O'l';r oj,'l
~ ·t ~
, - f
..,
1)'l-t1l.~~ -11
:1-1:::;' ... 1'
~ ;\'iJ,l;
•-. • •
H ;-fi lii!'1:
-
WORD LIST BRITISH AND AMERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
collect call 19
communication en PC\'
a carico del destinatario
llamada a robro reverndo
college 27
etablissement d 'enseignement su p. con fortable com mis societe se plaindre o rd ina te u r co nference co nfo ndu cu il copie bou chon bo uche tire -bouchon coin co uloir pays indicatif d u pays
collegio
rolegio
comtcrtablc 23 comnus 16 (US: junior) c,lmp,my 26 compla in 15 co m pu te r 18 conn-re nee 21 nm l ll~J 6
cook ed 9 copv 2S (nolln)
cork 10 <"" (",,U. 10 corkscrew 10 CI,rn "'T
26 (/lvun)
corridor 21 coun trv 19 coun trv code 19 (phon..)
Cl>upon 26
2 (of a meal) cover 14 (nou n ) COUN'
(Tab 1-1 crav tish 14
cream 9 credit 26 crecu ca rd 25 UlsJ.'" 17 CT,.is"an! 16 CTtJ<.jue mon sieur 18
bon; recu plat/se rv ice couvert crebe ecrevtsse
creme credil carte de credit crou stillant croissant croque -mo ns ieu r
cube 14 cuc umber 8 curd le 17 rurrencv 20 curtai n "21 CV (curriculum vitae) 28
C"be
d ailv 16 da -,;h 7 (' lOun )
quo tidien
d a te of birth 5
date de na lssance fiUe Impasse debit decorer Iriteuse dentiste grand magasin depart acompte dessert faire/composer le num ero (de telephon e) . . .
da ughter 27 d e ad end 22 (st r eet) dt' DII 26 (noun ) decorate 7 deep Irier 16 (U5: d eep fryer) dentist 23 de partment store 22
de partu re 27 d t.'j.x>sll 26 ( nou n)
d essert 11 d ial 19 (l wb) d iar rhoea 23 d in.' 17 (f lfTb) dill 12 d ine r 26 (noun)
concombre
cailler devise rid eau CV (curriculu m vitae )
gou tte
dlarrhee couper e n cubes anet h
dln eur
co mod o addetto ai servizi di rucina compagnia lamcn larsi computer confere nza confuso collo
romodo
subaltem o sociedad
copra
que jarse ordenador comereocezcongresc con fuso hecho copia
lappo
corcnc
dal sapore ill tapp o cavatappi angolo corrid oio paese prefisso d el fideS('
descorchado saracorchos rincon pasillo pais codigo nadonal
tagliando
copen
poi-ta te
pla lo cu bie rto
coprire granchio gambero
cangreic de mar cigalallangos tinol ca ngrejo de rio
panna
rrema
credieo carte di rredj to CTOC'Cante croissant toa st
credito tarjetd de credito cru jien te croissant/cruasan sa ndwich de jamon )' queso
cu bett o cetriclo coagularsi valut a
cubito pepino ru ajarse dl vlsa cortina curriculolcu rriculu m vitae
tenda
cu rricu lum vitae ogni giomo goccio
diari o
delta d i nascita figlia
fec ha de nacimiento hija callej6n sin salida debito decorar freidora dentista gr andee alrnacenes salid a
senza uscna
debito
decorate friggitrice dentisla grande magazzino
partenza
pizca
ecco nto dessert comporre
deposito
d larrea tegliare a dadi ane ta chente (d i un r istora nte )
dia rrea trocear
82
P"'""
marcar
enel do clien te (de un restau rante)
WORD LIST .BRITISH AND AMERICAN ENGLISH COIlKI call 19
GERMAN
GREEK
JAPANESE
R-Gesp rach
tT)AE'l(OVTJllU :tA'lQWT£O (1.'"[0
4J.l;Ht t KI HII '" .H :' -j lUA.1lbolt Ii
TO\' lt UQUA1j:1TTJ
college 27
College
xojJi'ylo
comfortable 23 com mis 16 (US: junior) com pdn~ 26
bequem Co mmis
«vno;
complain 15 cum r ut " , 18
co nrerenc e 21 con fused 6 conked 9 co py 28 (noun) cork 10 corked 10 corkscrew 10 curri er 26 (noun ) corr ido r 21 countrv 19 cou ntrv code 19 (p llO nt,)
Cesetlschaft s jch besc hwe ren Co m p u te r Konfercnz
\·en ...echse lt ge kocht Ko pfe Kork korktg
(vu~) fkujOO.; TOU £"TUl Qlo
""/:: f! l : -t {, . >i-lifj .'J ·Z".
oil{
It(1 (1
course 2 (of II meal) cover 14 (nou n) crab 14 era, fish 14
it 1l . ", r. p M t-
:tH
mU n 1
TJAEXt Qovnrn; v:t o }..o ylO"ni; ouvtbQIO
?~
l!1tf llt'ln t'f
dl.Q. --j ?
I!u yrl(l£lrt o
llt ~ ml;«
uVTiYQUlI'O
rI ' f.
4'r)J.o ; l:tuJ[tn I'lc.JlJMU~!tvo
:::l ' " 7 : 1 1 " 7 -tt A ~ ~ L!~
Korken aieher
U" OlXTTjQL~l:tOlJX(lAl(;)V
:J J "7 -tt A j~ ~
Ecke Ga ngl Korridor Land
Y(l)v( u
IJ'~
btitbQollo; X01QU T'lAfCfw"nrn; xwbo(o; "flit T'1
IO f
Lend esvcrwah l
XU)jJu cou pon 26
~ :: - ,,)
(::1"
Cou ponlAbs.ch nitt Ga ng
abd ecken Krabbe/Krebs Flujikrebs
XOW tOV l
mnro ( :1.X. 1tQlino ;tUIT o ) OFQt\iTOLO
xtlflo\'QCI:; x~ (TOl' "fi:l' i'. ol'
'"
[1I.1l:: -
~- .'t
7 -;f-;.- Ji:" fU' .1l:J- ;I..
.;
IfI; ~'
""J
If;'
YrQOu)
cream 9 credit 26
Sahne
xe fj.4U
7
Kredi UGu thalxon
11m
crt dH lard !5 crispy 17 CTl.'b.,anl 16 t.."n:X'j uE' monsie ur 18
Krednka rt e
:t iOlOJC.l\'y':t 1.OT uJvt,J :tlOlWtlx ij Y.O:QUl TQnyu vlOlO;
XQOl'uO
7 0 '7 / '* ;'-
cube 14 ...c ucumber 8 cu rdle 17 C1.lrn'n.:~' 20 cu r ta in 21 CV (cu rricu lu m vitae) 28 cl" il,' 1':;
( ~ 1t)
krauslk n usprig Hom chen Creq ue Monsieur
'J -t.
7";"/~1; -t-'
fI- 'l
lid) :. !~
~ - ,( I::J ' t. .1l ,* ~
wurfel
xufkJ:;
~
Gurke geri n nen Wa h runf; Vor hang Lebenslauf
Oyyoi'Ql x6Bw (n.)'.. Yla ~Iaytovf~a) VOj.4\.OIUlllXTj j.4ovciba XWQu;
t 1" ,/ ,V1L1 .!,
XOUQT("U I~ LOYt,l ({(I' LX6 UTnlfiw~1U
Ue'kh SprillerlSch u8
da te 01bir th 5 daugh ter 27 dead end 22 (street) debit 26 (noun ) decorate 7 deep frier 16 IU5: d ee p fryer) dentis t 23 department store 22 depart ure 27 deposi t 26 (noun ) desse rt 11 d l.ll 19 (t't'rb)
Ceburtsdatu m Tochte r Sackgasse SchuldlLast verz jeren Pri teu se Zahnarzt Kaufhaus Ab llug An zahlu ng ""'",rt
d iarrhoea 23 dice 17 (rt'rb) dill 12 din e r 26 (l1
Du rch fa ll
btclQQOtQ
worfdn Di ll Spebegast
x6fko Of xl'fkm;
wa hlen
1>"1 11 ~ ( : ~? !~ t (I: ~ ~ )
.~
t - f ;'" ~ ,t!
XUOTUlfQLVU
Jd sh 7 (n{lu n )
),iyolluu OTa1.1it ("flO OT.'\'Tuyr; :ronu,,) 'lj.4fQoJUl" iu Yt~VVTJUTI;
nbti;obo
.
XQflt.M1T\
tit
""""
)"UQv\QwIm o1i;w q:Qltf~a
oOovtO'(UlTQO;
:m h 'xUt clO1'lIIU avo;(WQTJOTI :tQOxatafkl~ .Tj
£:uOOQ:tw :tUlQ"OJ UQI0j.40 TTJA.£q:'(iJvo u
clvtl(JO; l1f A{lTT1 :; fCl'tl ftTOQLOU
83
t:"'i -')j- ic'J"' ....
-r· ~\>f~ {,.1l
't /f.111I
tH JtJ:
'1
n
••
.'f\' Nt t' Z'-':
"rlf'II";_
.
~
~
H tlt t
j" +"- ~
1-(:} ",l,\ ~1)-a .!j
f .. :;< .nII (:tJ] .:. 7' l Il- I f!' tt't )
tt -'lH nA
olJ
WORD LIST BRITISH AND AMERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
..1 nflt'r-ld<:kt.'t 20 dinn r pI", .. 16 dl -ct 22 (t..,..,b) dirt . 13 11-..Jl-I....t to, lute, 2 d >unt 25 .h h 9 (('l'u r~) .1, hl\ cher 16 J, met 10
smoking g rande asst ette indiquer le chemin sa le in Sldll.ltions pour handicapes remise/ra bais plat Iave-v atsselle reg ion pris d'etou rdis sement f'lire dou ble
smoking piatto pt"r pietanze indicare 101 strada
smoking plato lla no indicer como ir a un siti o surio fectttdadcs polTa mmusva ndos d escuento
.II
1\'
23
do 3 (I.Hibll I (- rO\l1n)
SptlfCO
Iacititaziom per d isa bili
sconto piatto Id Va stovighe
reg tore
preso da verngin i f are
doppio
plato Iavavajillas dls trito ma reedo hacer h abitacic n doble k " m " d ... m atrim o ni o )
down"t.,ir,; 21 drain 17 (en/» dr,lu!4ht 6 (US: on tap) Jrtu~ht\' 15 (US : d ra fty) d rcs-, 20 (/Ill/In) dn ,,,mg 9 (j", salad) dn .. in!o\ 23 (ft" W1J1II1.15) dre-, 1O,,-!,lb t" 2 1 .Inn\.. 6 (pl . IIo lln) Jf"'. 6 (/vr wille)
dud.. 13 dud,hn~
iU\l?!
9
24
13
(adj .)
t'n,I'N· 28 enjov 11 enquire 28 (US : inquire) envelope 2-1 t''1u1pm..nt 16 C l'.lJ"l'lo" 9 (US; sca llop) tH'n ..in 3 t' cellcnt 9 l d'ldn~.. bureau 2 (US: cu rrency excha nge) e chanl':' rat e 25 l" cun-tc n 20 c hlt'>lli,,,, 23 exhibit 23 ( ' lOu n ) ... 11 2 e- pe tve- JO "'puleo,,,, Z8 l >.Ira 8
l,lCi n ~
21
pa nse me n t (blessu res) coiffeuse bo issons sec canard
canetcn eocene
" 28 .. non 12 'I-: 8 l~ .up 16 .. ~~ \ ,,11.. 17 emergcno, 23 "tllplpn" 28 l'lllp\\
en bas eg llutll' r a 1,1 pre ssion pleln de courants dalr robt.> assaison nernent
de bonne beure/tot e tud es/education anguille oeu f coqu etier [aun e d'oeuf urge nce
emplo yeur vid e inclure
apprecter se rense igner enveloppe ustensues (de cu isine) esc elope tous les JO Ul'S excellent bureau d e change ta uv d e change excursion exposition objet expose so rtie
,11 p ian o di sotto
scola re alla s pin a es posto a correnti d'aria vesti to condi me n to
rned iceztone toilette {il mobile )
bevande secco anar ra anatrcccolo piumone
in a n licipo
lstruzlone dnguilla UO\'O
portau ovo tuorlo e mergc nz a datore di lav oro vuoto
allegare gus tare richiedere informaz ioni b usta at trezzoru ra scaloppina ogni giomo eccellen te camblo la sso d i cambio
aba]o esc u rrir/secar a p resio n co n co men tes de at re ves ndo ali t'lo \'enda tocador bebi das SlKO
pato panto edredon
p ro nto educacion angu ila h uevo h ue vera yt'ma emergencia jefe vacio adj unta r disf rutar p rcgun ta r sob re uten silios esc alope tod os los d ias excelente cambio
cher
costoso
tipo de cambro d e dtvisas excursion exposicicn objl;'to ex puesto salida caro
experie nce e n suppleme nt
esperienLil in piu
t.'xpt"riencia t.'), tra
e leml;'nts d e co nfort
a tl rez zalu re
ins ta lacionl;'s/facilid ades
en face de
d i front e
fre ntt' a
escurslone
mostra
oggeuo esposto usota
WORD LIST GERMAN
GREEK
JAPANESE
OU;':X(1Xl YlU EJtlUlUl.ct 'l\;uJ.lata 'lEl:'f.I U xaHo';'lTlYwlbdXvw TO bgOJ.lO
~ ir.lill.
double 1 (- room)
Smokingjacke EJStelier den Weg zeigen schmutzlg Behinderteneinrichtungen DiskontJRabatt Certcht Ceschtrrspulmaschtne Gegend schwindelig tun/mechen doppelt/Doppelzirnmer
downstairs 21 drain 17 (verb) draught 6 (US: on tap) draughty 15 (US: drafty) dress 20 (noun) dressin~ 9 (fvr salad)
unten abgielSenJ abtropfen vom FaL~ zugig Kleid SoBe
dressing 23 (jar wOJlnds) dressing-table 21 drinks 6 (pI. noun) dry 6 (for wine) duck 13 duckling 9 dun'! 24
Verband Frlsierkommode Cetranke
earlv 18 education 28 eel 12 egg 8 egg cup 16 egg yolk 17 emt'rgency 23 employer 28 empty 13 (ad].) enclose 28 enjoy 11 enquire 28 (US: inquire) envelope 24
fru h Ausbildung Aal
Vl1lgl; ullovM;
Ei
uV'll)
. BRITISH AND AMERICAN ENGLISH dinner-jacket 20 dinner plate 16 direct 22 (verb) dirty 13 dis
# '.;thmU:~1fQ
fXJtTCIlOT] CPUYTITO
'''II ~ I
:r/...VVT~QlO rucrorv
Iilli,t p lill:
:r€ QlOX~
Jtb. ~
xciv{J)
-r s
bl:r}..O
'/ -/ I, «, I:(I)iJEI-\1
~U/...LOJ.lfVO;
(- ~"; J! J f'\~
if)
J?' 1' 6
j; "
[ITO Xt1TW llaTW~ta
r.r
[JT:Qu'r{l~w
* H1'J t,JJ 6.
~.
f)UQEA[Ota (I\Jtl)gu)
t. e -. ».
fXTfOElfl£VO; OE QE{'J.lUTU qx)QEI\U oahou ouhiTU; (:r.X. )..w'ioS'L,bo)
-1- :'!< ;/'. foI!, J:JI;!: , · ';' n / ;;; -tf- '7:J: 1' !.-- -.'! / / 7
E],[l6w~lO;
xOJ.lObtvoIWl'U).,EUU
flitJ:l f "'lJfl ,\l, ftm:ti
(t: 6 lli.I'J f: -!~ )
]'[OtU
ir'jUl,
";lIQO
'(:-U J) '7 1 /
Ente
JtC1JtlU llumixl mi ll),wt-tU
Entenkuken Daunenbett
XEAl
AA ;" ~
;/J -t It]
-f-;Ii of-I~J JJ.I-; l; A
'f'. p
ft"
OH
'"
Eierbecher Eigdb Notfalt
uvyoot"jxT] xQ(lXO; enelvov Jt€QlOW'ttXO
Arbeitgeber
EQ'l060T1];;;
ftj('< '
't:_
leer beifugen genlegen stch erkundigen Umschlag
XEVO; EaWXhlW u:w).,ut-tf)av{Jl ~T]TW :tArIQOCPOQ1€; q:,CtX\;).J,o; t:;o;ri,lOflo;
r,'';
J)
eqUipment 10
xucnengerate Schnitzel [eden Tag ausgezeichnet wechselstube
exchange bureau 2 (US: currency exchange) exchange rail' 25 excursion 20 exhibition 23 exhibit 23 (noun) exit 2 expensive 10 experience 28 extra R
uvarrT]govi;
EOXU).o:r
xaOE J.lt\m [SULQHD(O; umJQ€Ulu/'/Quq:lElO
i ll-:' ~~ -,1. -C
Jj ~ rlt
Wi,H.n
r~J.H -r
e
HI'iil ml, ill H (t!..>'r.!l iii'S
H: :t<--jlt: ~H-I' ~Wt\ u
Ol!Vu).,Aa'lflu TO; nl\~ OlWU}")'.tI.YJ.!uw;;;
'.l: Jll! Jt il't-'
rxogol'~
il1'1i*n
Urntauschrate Ausflug Ausstellung Ausstellungsstuck Ausgang teuer Erfahrung zusa tzlich
£XOEI\U £;060; uXQlf)6; :Trigo r1;TgwrJU Jl).jov
facilities 2
Einrichtungen
[s°:t),WW:l;/JtQOOCPfQ0I-'[\,f;
facing 21
gegencber
U:tfVUVTl
£XOEaI1
I Ja1\.{\(itIJitJ
ili ~, t(;t 6
(- I: )
trocken
escalope 9 (US: scallop)
everv dav 3 excellent ' 9
~QWt-tlXOi; 'L,rtoboJ.l~ yta
y{ T -;/~''T, ~
t\J",;r 'PI,!; ,~HJ
r:':jfiIJ C H~
;'j\:j/c
l)]'['lQrot.r; - :_; [Ijj -t""
WORD LIST BRITISH AND AM ERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
tamilv 1
Iamille celeb re tomber lo in gratsse beau-pere
fam ig lia famoso cadere Ion ta m)
familia fam oso cae r lejos
fen ouil rempllr remph r (fonn u la ire) filet enfin
finoccblo riernpire compilare filet to pe r ultim o trovare fi ne incen dio pompien
id!lll'U~ 10
till! 23 (l't' rb) tar 22
t.ll 10 tather-m-law 27 tax 19 rennet 9
7 Ii,
5 (a {(ITm
In
us: fill o ut]
fiLet 9
tinilllv 7 Iind II finelv 17
,,,
trouver
lish 9 (/IlIIIll) fix 23
finement feu po m piers poisson re parer
fire 20 fi re bTl~.ldt'
23
grasso
graSol
suocero
SUt'gro
,,,
pe;ce dggiu s tdrl'
f" hincjo lIenar relle r erzcompjeta r filete fi n ahn ente
encomre r
linn
fuego born beros pescedo
erregtar
n.mlt" 17 (tYl'"b)
flambe r tarte
fiammegg iare torte Iii frutla
flambear
11 n 16
11..:1: 15 (of mT) tloor 5 flou r 14
evente
sta nri o
sin
e tage fa rine
pia no farina fiorista volar ", piegato dbo sennero es tero dimenncare
piso hanna Iloris tena vo l.lr
flower
~h()p
21 (U S: florist)
£h· 27 (twb) folded 13
I ",.1 8 ll-'ilth 22 reran 20 I \:,1' 27
I
tor),
13
rover 21 French me- (US) 9 (U K: chi ps) tresh I I !nJ.ge 21 fruit 11 tru it ~i11i1J 11 truitv In 9
12
In mg-pan 16 lull 1 full-bodied to
fleu n ste prend rel'avion plie no u rritu re trottoi r et renger oublier fourchette hall pomrnes frites frais frigo fruit salade de fru its fr ui te frire/tair e hire poete
co mplet qui a du corps
forchetta
atri o palate fritte fresco frigo frutta maced onia fru ttato frigg ere padella pie no
pastel ~ds
plegado co mlda se nderc
extra njero olvidar tenedor vesnbulo patatas tntas fresco
Irigorffico fruta macedonia de frut a afru tado Iretr
sarten complete
'"'PO'"
generoso (vin o)
f ullv h. ... "I'd .. (U S: bo oked u p )
complet
al complete
complete
fu rthe r 22
plus loin
oltre
ma s lejos
gi'lrilgl' 23
garage jardin ail vetem ent gateau eller chercber se lever boutique de souvenirs gin verre hmettes
gara ge
ge raje
glard tno
~
garment
20
eateau II gel 13 get up 3 ~
tt ~hllP 21 gm 6 gla,,~ 7 glesses 23
torte
jardin a jo vesndo pastel
andare a prendere
ccnse guir
alzars! negozi o di articoli regalo
levan tarse
aglio indu mento
gin bicchiere oc chie b
86
tienda de regalo, ginebra \·a5O ga fas
WORD LIST . BRITISH AND AMERICAN ENGLISH farnilv 1 tamo~s 10 fall 23 (vrrb) far 22 fat 10
fill in 5 (a form fillet 9 tmallv 7 find -11
us: fill out)
Fa m ilie
orxovevec 'grtxowrro; It£CPTh) IwxQua
weir dick Schwiegervaler
i!p !1H/j
JtfOfQO; qJo;
L
I)
hx
7
1"/)f
Fenchel fallen
W:l:QoSo; Yffl(~W
ausfullen
(JUfl:IAllQWVOJ If'UJTO
Filet zurn SchiuB
finden fein Feuer
fix 23
tldt 15 (of beer) floor 5 Flour 14 flower shop 21 (US: florist) Ilv 27 (verb)
h)ldt'd 13 food 8 footpath 22 foreign 20 forget 27
fork 13 rover 21 Fr~n(h fries (U S) 9 (UK; chips) fresh 11 (ljJ~~' 21
fru it 11 fruit salad 11 Fruitv 12 fry 9
JAPANESE
:tUX'l,,;
finely 17 fire 20 fire brigade 23 fish 9 (noun)
name 17 (verb) flcn 16
GREEK
beruhmt
fallen
father-In-law 27 fJ\ 19 fennel 9
fill 7
GERMAN
n).rxa j}Qi.oxw Of fl1xQU(lI.fma
-L ::
(! ft )
"' 1--i'3'~
l'-)it~' :~T-S
,.,- 1-11 .: If '" A I,-3 \:: l.- rfl
Atli I: ~"7it~
aouudnc
cpwwi
<
m Il' ;Ie}!:
Feuerwehr
:TVQo(Jj}f(jnxl'] Ult'l(lffJl«
iiHIj ~
Fisch
'tJUQI
,(1\
befestigenJin Ordnung bringen flammen Kuchen
qmaxvw
ret
qJiyw
Jll> '-:' T
tUQtO
fi, -f" (,q 'Ut .:, jfLiO'I" lt,') IJ _ t. I;; c<1::1;.'Jt~ to') ) i<1C'l!k:t Ie ~ - I ~
schal StockJEtage Mehl BlumengeschiHt fliegen gefaltet Essen Fugweg auslandisch vergessen
Gabel Eingangshalle
SfOU~IU(JflfVl] (yru flit'l'Qrt) OQOqJOI;
-~
uhuQr cvaononeto :TfT
'!' :N!;} jf.!-t1
blJf',{l)~fVO!,:
m- "/~'c At~
TgolfTllcpuY1]TO
1ll:fitll: -r H < ft~
uovoacn
+i!!:
stvo9'aJ.J..obcmo;
~,. "
;exVW
UP ;]!:)
:2,I \ -3
:I1lQO'l'Vl
7 , -)
lpovayli
,-t- j- IH'Hl
\::' -
Pomrnes frites
1tUlUU'; tllYOVLTC;
llR<
c: ", f /l ' t
frisch Kuhlschrank ObstlFrucht Obstsalat fruchtig braten
If'QfOXO;
MH
tj.luyrio Ifgo 'l,TC( qJl)OlHo(JC1AaTU ~€ YflJOll C1ltO lpQOVlU Tllyav1SW
X1ii' ~
771 1\';--
I)J--,/~
,~ -
'/ "t '1 'f
7 1,'~(1),i(~(');t,~
Ordlpidnn",
T'l'(flvr
vall vollmundig
YElla m ,;
:E ~~ ,
bl'VUl6: (yro xQuoi:
( '7 1/ '~c'N )
)t/E
YiM-,z,
fUf.pU.u(J~6;)
ausgcbucht
€VTfl.W; Yt'fL(ItO [vtu ;€W}{)OXEloifOTlUlOQLO)
weiter
m6 f.I0XQl'U
Werkstatt Garten
yxaQo~ itl']ltO ;
Knoblauch
Kleidungsstiick
oxoQbo rvb'l'f.lC1
Torte
mUQtC1
helen aufstehen Ceschenkamkelgeschau Gin
qJ£QVW OT]XWVOItUl (TO ltQwl) XutuOTllf.lU bWQwv t stV
Glas Brille
ltOtTlQr ltOTT']Qtu
garagl' 23 garden 21 garlic 9 garment 20 gateau 11 get 13 ).\:l;'t
up 3
gill shop 21 gin 6 glass 7 glasse-, 23
87
( '7 1 ;--)
iffiC' lMlf ~
lull 1 full-bodied 10 fullv booked 4
71
<1,tO') -I
[,.i"",-f-'''" 16
(US: booked up) further 22
(') -I
~I :i!
c. f «u
"00 If, 7 ,
7 - -'f-
es
ee e 4'7 1· :-
~
, 7"
~_
':: < O') J, ~
WORD LIST BRITISH AND AMERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
~IM l'
luodare
1/;olf....-on rse 21
gtacer (en cu isine ) alter te rrain de golf
a nd e re campo d i golf
glasear I, campo de golf
goose 13
oil'
uva s pina
grosena
u"
U\'<'I
~tl
17 (I't'tb)
3
~tll, ...eberrv
11
grdpe 11 grape truu 11 gr... tuitv 26 grea-e 17 (1't'Tb) G rt't' k 9 grt't'o beans 9 grenadine 7
groseille a maquereau raisin pa m plemo us se
pou rboire g ra tsser gre< haricot s verts gre na di ne
oc.
ganso
pompelmo manda
pomelo grarifkaci 6n1prop inil
ungert'
engrasar
greco
griego judias verdes g ra na di na d la plancha plan ra ba ja
ground floor 21 ~U~SI 5
grille ree-de-cbaussee clien t
fagio lini gra nati na alia p;ri,l;lia pta nt erreno ospite
gvmnaeiurn 21
salle d e gym nas fique
pal estra
gi m nasio
ha ddock 12 ha ircut 20 harrd re ",n.- 20 ndlf 6 (pl. hall'N ) hahbu t 12 hale e 14 (l 't'rb ) hall porter 20
egldinlaiglefin coupe de cheveux
ti po di merluz zo
e bade]o corte de pel o (de) pe luquena mnad hal ibut corta r en dos conserje
gnlled 8
ham 8 ha ndle 16 hant:..r 21 ha rd-boiled 9 (t'gg) headache 23 head w.ut.. r 3
coiffure moine fletan couper e n deux concierge, portie r jambon qu e ue/mcnche cintre d ur
taglio de ca pelh parreccfuere me zzo pianuzza ta gha re in due portiere prosci utto manico gru ccia ,000
huesped
ja m6n
ma ngo pe rch e h uevo d uro dolor de ca be za metre satud corazo n lampara infrarroja
he art 14 hear lamp I.
mal de te ll' maitre d'hctel sa nte coe ur lampe ch auffan te
herring 12 high-t"l.lss 28 {adj .} hiking 21 hire 20 hob 16 hold 19 (l'erb) hole 16 hOP"' 27 (!'!.'rb) hm s",-rid ing 21 hot chocol.ite 18
hareng de premiere classe randon nee loue r plaq ue chauffan te len i r trou esperer equitation chocolat (cha udj/cacao
ma l d i telitd capo camertere salute CUOTe lampada che mennene caldo il cibo arringa di prima categor ia andere a pied! in ca m pag na nolegglare piastra tenere bu m sperMt' equitaztone ctoccolata cald a
ho t dog 18 hous ek ee per 20
ho t d og in ten dan te
hot d ('g governante
perrito calien te ama de Haves
tee 6 ire-cream 12 ice-..k.lting 21 idtmhficalitm 25 (US: ID) unmediatelv 15 include 25 indoor 21 infl ue nza 23 In forma tion 2 in g redien t-, 7 in-id.. 22
glace glace (il ma nger) pannage (s ur glace) piece d'ldentlte tou t de s uit e
ghiaccio gelato patnna gg io s ui ghi accio jdentificazione
comprend res nclure
co mprende re all'Intemo
hielo belado patina je sobre hielo ide ntif icac ion mmedtatamen te inclui r cubierto gripe informacio n Ing redte nt es den tro
healfh 23
d 'Inteneur g rip pe rensesgnernents ingredients a l'interie ur
subito
in fl uenza in formazio n i ingredienn den tro
88
arenque de prime rs clase excursionismo alquilar
placa tene r
agujcro esperar equitarion chocolate (calie n te)
WORD LIST GERMAN
GREEK
JAPANESE
glaL€ 17 (wrb)
glas ieren
go 3 golf -course 21 goose 13 gooseberry 11
gehen
'{itAumlQw JU]Yuivw yip rEbo yxoJ,.,cp
H<
xilvu
1l + " ,~ (I) I~
(JLUq:UAL
-7 1'<' )
. BRITISH AND AM ERI CAN ENGLISH
grilpe 11 grapdruit 11 grntuitv 26 gmlSt' 17 (verb) Creek 9 gret'n beans 9 grenadine 7 grilled 8 ground floor 21 guest 5
Colfplatz Gans Stachelbe ere Traube Pampelmuse
Trinkgeld einfetten griechisch grune Bohnen Grenadine gegrillt Erdgeschof
t~J1. ~ /.p:t -3 ;:f '~
7.t1,J
7' -;7.« ') -
)'XQl' L:I-IHJOUT
7'L.- - "'j' 7 J~ - ·J
to fCP 'o.JtUS!q;[AOOWQ T] ~U
{ ..-f i t
J...aomvw
hlJ !i-- 1i6
HAl] VtXO(,;
·r
(f'WJO),OXI{l
!iI:>t 11
'(XQfVUVTlV1j
;;If; @i4H+
(Ttl] OX(tQa
( {\'l ~ ~ ·C )
WOyHO
IJ '/ T
gymnasium 21
Sportstudio
'(L'!J.vu or rlQI.O
haddock 12
Schellfisch Haarschnitt
j.tJH1;(U/..t.UQOI;
'1 ')(1)f U
X.UUQE~1Ct
fd.' M\' 'I' n
X.O!-!llW't~QI.O
frisieren klein (Cetranke) Heilb u tt halbieren Portier
elbo;
e UQ\llQo;
,1" - 7 -
Schln ken
~U ItJ[oV
I '
Griff/Shel
XfQ01J/..l XQ Ej.tUUTQU OIPXTl) (a'l'yo) .'tOVOX€lfu J•O'; j.tu l'tQ uyela xftQhui 8EQ j.tO/..Uj.tJtTT]QU;
Kleiderbugel hartgekocht Ko pfsch mer z
Oberkellnc r
j.tlXQYVj.tlXQ€1; (l'lU !-!.'t'l'Qu) ~U;(UAao\J
Su o
heart 14
Gesundheit Herz
heat lamp 16
Helzlampe
herring 12
Q€'f'{a
hiking 21 hire' 20 hob 16 hold 19 (verb)
Hering erst klassig wandern Verleih Koc hfeld freihalten
huk 16
Loc h
T(li';rru
hope 27 (verb) horse-ridinj; 21 hot chocolate 18
hoffen Reiten HeHSe Schokolade
hot dog 18 housekeeper 20
heiges Wiirstchen Haushaltertn
rf.Jlt'sw u"[Jtuolu l;[(Tt'~ (JOXOf,OW (QOqilUW)! xuxuo XOT-Vl:Oyx
ice 6 ice-cream 12 ice-skanng 21 identification 25 (US: 10) immediately 15 include 25 -
Eis
health 23
hi;';]-I -d.. ~~ 28 (adj . )
indoor 21 influenza 23 information 2 ingredienb 7 inside 22
Speiseeis Sch llttsc h u h la u fe n Auswetspapiere soforl
,
JtoAuuh:WI; . .'tE.,OJtOQlU VOlXlU'sW eUTi.aJ ~HlTl xO'l'tiva; xQU'tlO
o IXOVOj.tO I;
:rOYOI; Jtay olTo Jtunva's orov .'tuyo
l:J!"
t~
I '
( 1) ) ~ " ( 1) )
'J d
J.
J[h f
" / 1;-
i-F ~R1jHL
'\!C loP -r' ~A
"'~ ~~ fb,! l :'- r"
,y.- f
Ill..
*'
{.,U; :tJ~lli
Pn; f,lg / ' 1 '\'- / 7'
an i r s .
j~lJ ~
;If A \( : ~ ~ ';;t iJll~ &i T J'
i't j';\'-,
c,
It.f'H {,
'H' JfU,', ,1;,,/
r+
3 :11.- -
,1< , r r' ) "¥:"Ji"l: 1Ii
'7
), 7 17,' 7 '1 -'-' Y1 7 ;('T - r .tl'~}~ fI/l;t;.
cueoox
!t( t,
etnschlteken
:rfQv..aj.t~rivw
SV
HallenGrippe Informationen
OXfJtUlJTO; (It.X" lUULVft) YQt.Jt;Ul
Zutaten
v).,lxa
Hn
in ne n/dri r me n
j.tEOU
JAJillil
JtATJQOlfOQLalf ~
j ~ t: ~ '7 <7) 111
Cfl!,J
2~'H';;
TUUtOTTJ'tu/6 lU~ at~l!lO
89
}, _;: -> t~,
•
:IE),UTll;li'vOlxo; s£vo..... OXE 10 "L'
xo~w rrr n
I -If 7 rH') " OJ 'I 7 )
1m
Cast
haircut 20 hairdressing 20 half 6 (pI. halves) halibut 12 halve 14 (verb ) hall porter 20 ham 8 handle 16 hanger 21 hard-belled 9 (egg) headache 23 head waiter 3
(*:j.; )
I~
,Ii 1f'i (I ) ;,t rtl
~ f'i {,f;
r
( M;J4~ )
J
WORD LIST BRmSH AND AM ERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
II1lt 'n.lIKln.:J1 code 19 (phonel
mdicatif mtemanonal
prefi ssc m te m azlonale
rodigo internacional
e n tre tien inviter facture nu rnerozarn cle
colloquio invitare fattura voce
ent revtste in vita r factu re pieza
pommt>d e terre en robe des cha m ps
palata con 1.'1 bu ccia (.'II fom o)
pata ta asa da (sin pe lar ]
jewclh-rv 20 (US: je welry ) lob 27 [oint 13 (US: ro ast)
bijouterie travail r6ti
gioielll lavoro ar ros to
trah ajo
a-ado
[ouencv 27 lu icv 12 jUlientll' 17
\'oya~ e
vtagg to
viaje
jutoux julienne
succoso tag llare a bastonci n i
[ugoso juliana
kt't.'r 16 (t't'rl» kt't'p-lil 20 (Ilolm)
ga mer gymnastiqu e
te ne re
gua rder
il ma nte nersi in forme
(gimnasia de ) mantenlmi en to
chteve carte di eccesso ai servizi rognone cucina impastare coltello
Have
inn. n (\~
2M
(I/tlIlIl )
m\lh' 28 tnt OK+! 26
item 14
jo yerf a
k", 5 card 5 kldnev J.l, kitchen 16 knead 17 kn It' 13 (1'1. kn iI't"S)
de
l..t'\
fiche d 'horel rognon cuisine pe trir couteeu
I. :>oil 10
e tiquette lou ch e biere blonde
e tichena
e t iqueta
mestolo
cucharon
birra chia ra
ol ~n eau
egn elto
lampe grand retard blanchis sa ge di sposition qui tter poireau gauche [arnbe citron lentilles let tre laitue
lampada gra nd e in ritardo lavanderia lr npagina zione pa rtire
ce rveza rubia co rdero lampara gra nde con retraso lavanderia dlseno/composlcion marc ha rse pUt:'rro izq uier da piema lim6n
I
en
lat .. 18 laundrv 20 la vuut ~ 26
1,<1\'t' 3 leek 'I It'll 13
[... ~ 23 lemon 6 lcntih 9 letter 19 lettuce 9 lilt 15 (US: elevator] '~ht
to
ascenseur leger briq uet citron vert/limette
p O IT O
sin ist ra ga mba limone lenticc hie Jenera
lanuge ascenso re
ftcha del hotel Mon cocina amasar cuchillo
lenteies carte lec h uga
ascensor
ugero
line 16 (noun ) lipstick 15 liqueur 1 J liquid 7 liver 14
ligne
fote
leggero acrendino limetta ca te na rossetto bq uoee Iiquido fegato
lobbv 21 ( flOl/ll )
ha ll homa rd ap pe l dans 1.1 circon scri ptic n fermer a de ap pel long ue dista nce a long col
atrio
recepdcn
eregosta chiamata u rba na ch iude re a chiave chiama ta in terurbana a cello lungo
langosta llama d a local/ urba na cerrar can [lave conferencia de cuc llo lar go
(adj .)
lighter 13
lim" 7
Il,b~!t'r
14 local (.111 19 k...:).. 20 (t'('rb) k'l1g-di~t
(all 19 10
rouge 11 lewes liqueu r liquide
90
mechern
""'"
Iint:'a barra de labios liror liquido higado
WORD LIST BRITISH AND AMERICAN ENGLISH
GERMAN
GREEK
international code 19 (pIwtlf )
Au slandsvorwahlnurnmer
bL£0vTj;
JAPANESE xwbI.l(~
'fKl
...."
HO"lW;
s;Il
tllMlfwvfll·wra mtervjew 28 (/wu n)
in vite 28 invoice 2b item 14
v orstellungsgesprecb ei nlade n wa-enrechnu ng Posten
l1Qooxul.W TqWI.Oyto
jacket potato 9
Folienkartoffel
'i-''lTYl ;'Im am OM)xJ,.TIQ'l [ue
Schmuck
XOOllinUlTU
Stelle/lob
r:t
,.
Bratc n Rei se
XOll ldln XQf HTO<;
(t ~
TU'aibL 1;01'Itf l)l'x,lX \J WiJb11;
~ !f
Of 'tJll-OX(~.lIttVf<; ),OIQwr<; (YlU
{
O\.!vFVt£\.';f)
J1f('l.l<; mWOf..ol' TJ
i ;.· ti of c , /ttl] IJ tI(
TO
q)J,.o('b~)
(..-: { ':P r ,'t(-r 1-) 1\: ", ~ q, 'l ~ ff '{ -t:i. 1 - 7' ;" ;:>.1'
r: f, (')
[ewellerv 20 (U S: jewelry) job 27 joint 13 (US: roast) [ou rnev 27 juicy 12 julienne 17
saftig in feine n Streifen schneid en
.i<:1, ttl
I!'J
* :11(') f \ ' ff ~: ~ .t'k )H]J I) : : ~t!t:
I-UXln'lxa) bU"lTTJl,w Y.QUTlfItUl or
~?
Schlusse l Schlu sselkarte
Wlbi
/)< ~'
xI.E IMY.clQTU
1' -"1) -1-'
Niere Ku ehl' kneten
vt
it"!".
Messer
ItUXUIQVU
Etikettl Aufsc h rif! SchOpfke lle
rt txinu
keep 16 (t't'Tb )
a ufbewa hre n
kcep-fu 20 (noun)
Trimm -Dieh
kev 5 ke \ card 5 kid ne v 14 kitchen 16 knead 17 knife 13 (pl. briws)
labe l 10
1.,..1 1(> 16
lager 6
belles Bier w mm
xo\·Tcil.C1 Ml )"IU:Q (ribo;:11."lt',QCI<; ) flQV(lX~
~ -"' 7~ "
I- {(Jc. l1>ftlJill f,l.q, fd > I:, IllIlU''l:: to ~...)
tA Y .:
JtJtil
t~ ~
." ~ ..-:'"
i; rf/f ?- ff -~ · - n..
7 ;'7 , Hlj/l")
groB
yu.j.,Uxro; :ro{mnUr IIEY{!kO;
spat
aQYl!
i,·.of I '
tauourv zu l,lVOlll"2 6
w aschere t Plan
itAVVTYllllO/:rAlJOll.l.O
iU~ < ~ , itf~
],.·dVt' 3 leek 9
a bfl lege nzabretscn
(JX ~'b\.U uvaXllIQOJ
L- {"" ~ , }; {,
lamb 9 larrrp It> large 6 late 18
Lampe
left 13 I",~
za
lemon 6 lentils 9 le tter 19 le ttuce 9 lifl 15 (US: elev a tor) light 10 (adj .) Ii~h tl;"r
13
hme 7 lim' 16 (Mun) lip~tkk
15
liqueur 11
Iiql.id 7 her 14 lnbbv 21 (n oun) lobs te r 14 loc al call 19 lock 20 (vt"rb)
long -distance call 19 long-necked 10
(''I'-(1) r~ k ~ p
La uch / Porree link s
llQ{WO
l~.il"
uQUJUQC'1 9 U:
f.i.
<
JU t , fl'J itlt
•
5e111
yeilL'UI
Zit ron e Linsen
~.r It('IV(
<J u xt ;
1- ;";(7 J
Brief
"(Q(l ItI.l.U
'f:
gruner $dIa l Fah rstuhl lekht An zund er/Fe u e rreu g Limone
l!uQOvi..a u vt h l'oniQCI:;: EMIff{l l':;
,,9.1, .%.1- "-:- 9 ti l ' . #' -. /! 'l '.,. f:
I- t;;..
..
s -:
Uvu."lT!)Qo::;
7.(
Reihe
yh xoioi l.l.O\'o m lQO
7 f J• • 'I' fII' .,.( ;..
Lippenstift
XQU)'IOv
U!I
Liko , Flussjgkeit
"YQO<
~ ft'
Leber Hall e
O'\'XWTl
U Ii, 1-' ( -
\':toboxYl (;rvobo):rWv)
a<-
H ummer
UlJt u xo:;
U7~'f -
Ortsgesprscb absc b liege n Ferngespracb mit langem Hals
TO:tlY.OT'l i.rqwVfllUl xio..rtblUvO) \'ltfQlllTTlXO T'l Mlf.oJV'lllU IU' IlUXQl' Mt4-'0
offl"i
MYiQ
91
",. ... - '"
( " ~ -If '! ff ':;;!
I) ~ 'l: I)' Il -5
,ffH-1I," I<\' < rJ
( JHli . '4!~)
{(')(,
WORD LIST BRITISH AND AMERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
loo k lilt' 27
ressemble r .i perdu bruvant bagsges dejeuner
sembrare
parecerse a perdido
10...1 27 loud 18 lu ~.l ~t:'
5
lundl 3
(IIOUII)
mack e rel 12 maid 24 (i" hillel )
mai n roa d 22 m,l;nl" 28 \1 ,litre d' 3 ~1.1jl re d'ecr ueil 3
r...l.lilre J 'ht,td 3 111.11.. l' 7
m,lJ' ,lF;eT 1 mango 11 m.lp 22 ma rital s ta tus 28 nl,lri,)ram 12 married 28 match 13 (lighl) mart re.... 2-1 mavonnasse 8 meat 2 measure 7 ('10I1Il ) mea-unng lU~ 17 medium 9 (fiYr steak) m t't'"~ 18 melon 8 me ted 1-1
men .. II" It'l 2 (US; me n's room) menu 2 me....agl.' 4 m iddle 13 mil k 14 m ilk shake 18 mince 16 mirror 24 nu ..sing 9 mis ta ke 26 (noun) rniv 7
mode rn 2J m onev
27
mug 16 mulled w ine 18
rn,'Kluerea u femme de ch a mbre rue principa le surtout
Maitre d'bctet Maitre d'accueil Maltre d'hotel falr e
direrteur mangue
carte/pla n etat civil marjolaine ma rie allu me tte
P"""
ad alta \ '0Ct' bagegb prilnzo
equipaje
sgombro came rie ra s trada pn nct pale princip atm ente Maitre d' Maitre d'accueil
caballa camarera ca rret e ra p rinci pal p rincipalrnente ide (de comedo rj/maitre jefe de rece pcion/ maitre jete d e co m ed orrm anre
fare
hacer
direttore mango carti na stato civile maggiorana
d irec to r ma ngo
sposato fiammi fero ITl
mayon naise repas
me ion ese paste misura dosatore medic riu nione melone sciolto toilett e pe r signori
mesure
menu messa ge milieu lai t mi lk shake hachuir rrurotr a bsen t erreur melanger mode me a rge nt grande tesse yin cha ud
almuerzo
Maitre d'hoter
matelas
verre doseur a point reunion/rendez-vous me lon fon du toilettes pou r mes sieurs
a lh1lfut"rte
ma pJ.
eetauo ctvu mejorana casado ceri lla cokhou mavonesa
coritidd medida j......" rnooidora
en su punto'al punto re union me lon derretida servirio de caballeros.
menu
menu
messeggjo
mensaje
cent ro laue frappe tritaca rne specc bto ma nca nte er ro re mlschiare
ce ntro leche ba udo plcadora espe]o qu e falta error mezclar
mod emo soldi
tazza vi no caldo
mode-no d inero ta ze po nche de vi no calien te con
espedas mu l e t 12 muse um 22 mushroom 8 mu ....els 8 mu ..tard 12 na me 1 (n ou II) na pkin 13 narrow 10 na t ,'nalih 19 near 22 never 7 ne\ t 7
muter (poisson) mu~
champignon moules
mou tarde nom serviette erroit na tionalite p res jamais en suite
rng lta museo fungo cozzt' senape nome tovagholo stre tto nazlon alita vicino mai
poi 92
muj ol museo champ ifl6n me jillones mosteza
nombre se rvilleta
esr rec ho nacic naltdad cerca
nu nca despues
WORD LIST BRITlSH AN D AMERICAN ENGLISH
GERMAN
look like 27 lost 27 loud 18
aussehen wie verloren lau l Ce pack Mittagsti sch
luggege 5 lunch 3 (noun) mackerel 12 maid 24 (in ho/eI) main T(JilJ 22 mainly 28 Ma itr~ d ' 3 Maitre d'accucil 3
Maitre d'hdtel 3 make 7 manager 1 mango 11 map 22 marital status 28 marjoram 12 married 28 match 13 (light) mattress 24 mavonnai-,e 8 me:ll 2 measure 7 (noun) measuring jug 17
medium 9 (jor steak) meeting 18 melon ts
Makrelc Zimrnermadche n Hauptstrake ha uptsach lkh Oberkellne r Ernpf angsportier Oberkellner ma ch en /xubereiten
GREEK
JAPANESE
fWU't~W
-J) ,j; -j I~ \U .
X(tflfVO~ .
il'i: : < (,~
~(J)VUUX (oV
Y I.>' L " , (pj" \Jilf IJ')
U:10 0ilEtll':; !tE01UIEQIUVO YEU!iU
N :mJ
OXOll ~IJ[Qilxo}..l <');
+j- !
.. " I,' (-((l J:. 'a'-JlU?i t,-t I: j,'lftAfJ'l,;,
:.tl' Q tW~
MUltQ TO"L'..
o
f:i1b'J'1.. ,;,
lfU UXVl.ll
""":l
< ,~
Geschaftsfiih rer
bl~"L'O"L'VtTj ;
1 1£A
Man go Stadtplan Famllie nvta nd Majoran ve r he iratet
llUV'(XO XUQl tl; en'a!to; XUTUOl(LnTI
";" ::I
Streichholz Ma tratz c Mayo nnaise Mahlzeit :-'l aBein he it Mefibecher halbdurch
Treffen
E'rfU!,O; O:1L(lTO OlQWflU WtYIOVE ~U yn:~ !iU
/tft o l'Qu (YI« x or ri} W ~ol' Qu /tftQLU 1.VTUt~lfvo/!Ltoo1.j'T) !\fV ll
bOXrlo
I~ ,'j:1
""
~:~-/t(1)H.'!'l:
' - ;'/ 3 7 1. I i'iNftI'HJ!)
MQIi ~
..
t~
7 '/ T
-~ 'J
r l-A
-, 3 {- - ;(
-tit
~t fil w ~
4' !¢:
Melo ne
O"L'VU vtTIOll/u u'(KfVT(X'IOT) rtenovt
zerlasse n
),U{t)~II':VO;
;W ;'Jd~,':;
He rrentoilelte
uvbQlxTj roecxerc
~ ±ijj
message 4 middle 13 milk 14
Merru/Spei sku rt e ]\,'achric ht Mitre Milch
TtI-l0XUTUf,OYO; !tTjvul'U
~h" ke
Milchmixge trank
melted 14 men's toilet 2 (US: m e n's roo m ) menu
milk
2
18
OlO
ueoov
yUA U !Uf.xOElX ilQfOTO!iflxavTj xoOQf:ttlj; I-.£L:tn
j
U ;-
r 1"
v 'J
~'~7 1: -+
Pletsch wolf Spiegel fehlend lrr tu m
li180;
rni" 7
mi"pn
qJlL (t XVtll (Jt OT() x()xTi~v..)
ae e
modem 23 money 27 mug if)
mode rn Geld Beche r Gliihwein
!1O\'l:fQvo;/ouY;(Qovo; XQ1]!iUTU xoux u ~fOTO Xl}HUL !iE xuvnJ,o
flI.~(7), ilifl::<1J
mo~~
'x": t ,,,?j i:I ' J
:e:
( ,; , t~ )
iliIlf~*hlc,
name
1 (noun)
napkin 13 narrow 10 nationalitv 19 near 22 . never 7 next 7
1 :-'
xr Cf'O/,o;
07fM ,~
uocoeo
1i:iliiJlj
flUV LTOQI fl l, b LU
.::ttU
I-I0UOTOQ OO
rp" I~
....teerba rbe Museu m PilzJCh a mpigno n Mu scheln Senf Name Serviette
OVOWl
r,
a ercerc cpa yljT01:'
T 7'!c :.-
OTfV O~
~ (7Jlj( l'
sch ma l Na tionallta t in der Nahe n ie/niemals daruvnachs tens
EOVLXOTT)'W XOVTO
JtOlE
uor eoc
93
7 7'
'7 ";- ::,'ft-f 'Ntt\H e'7
mullet 12 museum 22 mushroom 8 mussels 8 mustard 12
r
~" 2. I~ 7
minccr 16 mirror 24 missing 9 mistake 26 (noun)
mulled wine 18
*- -" l '
(
l'JrnJ OUvo~ U Jt oboXTj~ ~ uh Q rou ; r v06oxd.ou
W1Vl~Ol'QUVU
I ~ ,'~, -)
U.
XUI-IUQIl':QU :.t fvt ll IXt') ~ bQO !lO ~
'5, - "(".1)'5 J:: j
7 ·/ :'- .:I. )~ - k
~"
Jft <:: iH , .. :.. 'Zp ~;I;: O') , *:1:
~ Jdl ,!It.-de
WORD LIST BRITISH AND AMERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
ne xt d oor 20 night 1 noise 24 nun-filter 13 (cigarette) note pad 24 n'lthi n ~ .. notice 28 (n oun )
ilroM nuit bruit sa ns filtre bloc-noll's
vicin o
allado nec he ruido sin filtro libreta
preev ts
notte rum ore senza filtro blocco degl i app unti me nte preavviso
number 1 (' IOtm) nu rse 23
nombre lnfirmiere
numerc
in fermiera
n u me ro enfermerola
obtain 20 obvi ouvlv 24 0' clock 3 oc top us 14
obte nir evid emment
t i ff
15 (sfll/r)
olte n
7
olive 7 o n call 20 (t. g. night port..,., on fool 22 (US: walk) onion 9 open 3
22 np P'-'silt' 21 optirian 23 ordnge 11 o pera
ord e r 8 (l'i'rb) oregano 12 otherw j".., 20 outdoor 21 u tside 22 oven 16 over-cooked 15 ove rd one 15 overtime 17 ovster 14
package tour 26 painkiller 23 paprika 12 pa raso l 7 pa rbo il 17 parslej 12 pa rsnip 9 part-time 28 pass throu gh 7 pas try 16 pavement 22 pa y 25 (l'l' rb ) payphone 19
peach 11 pt"dr II
pe.l" 9 pedestria n ..rreet 22 pee l 17 (vrrb ) pee ler 17 Pepper 9 (t't'S't'tablt') peppe r 12 (Wiet') pc pperrnill 17
ri en
(u ne) h eure
pieuvre pa" fraislma uva is sou ve nr
olive d e service a pied oignon ouvert opera en face op ncien or angt.' comma nder origa n autrement en pleln air a l'ex teneur four trop cuit Imp cuit he ure s s u p pleme n taire s hultre voy age organise calmant pa prika parasol fatre cutre a demi persil panais a mi-tem ps passe r pa tisserie trottotr
pa yer telephon e publici cabine telephonlque pech e poi re pe tits poi s rue pietonne/pie tonniere eplucher (cou te a u-] eplucheur poilTOn poivre mouli n a poiv re
ottenere ovvi amen te l'ora polipo avartato
spesso olive
a disposiztone a piedi cipolla aperto ope ra di fronte a ottt co aran cin
ordinate origano altrimenti elre pe rto fuori forn o scotto
scone s traord inari os trtce
vtaggto orgentzzeto analgesico paprica om hre llino su rrisca lda re prezzemolo pa stinaca a tempo parziale filtrare
pasta [per pasticceria) marciapi ede pagan' telefon c pubblic o
nada de aviso
obtene r ev tden tem en te
en punto pulpo malo a menudo aceituna de guardia a pie cebolla
at nerto ope ra enfre nte de
opuco """HlI" pedi r
orega no de 10 ront rari o al eire libre fuera
homo pasadoldemasiado hech e demes tado hecho horas extras os tra via je orga nizado calm an te pimen t6n parasol coce r a medias perejil chirivta por horas pa sar po r pa steleria aona polgar telefono pu blico
pe><'
melocoton
P""
P""
piselh strada pedcnale
sbucctare pe lapatate pt'perone
p"pe rnacinapepe 94
guisantes catle pe atcna l pelar pelador pimiento pim ien ta molinillo d e pirruenta
WORD LIST BRm SH AND AMERICAN ENGLISH
GERMAN
GREEK
JAPANESE
nex t door 20 n ight 1 noise 24 non-fi lter 13 (cigarrttr) noll' pa d 24 n othing 4 noti ce 28 (noun )
nchenan
t'M."IWmo bl."lMt\l" XtiQt.o lXmbuQ
UlT . ":r>
Larm filter los Notizblock
OOQullo<
U
nichts kiindigcn
l'I:QOflOO1l0LTJO'TJ
number 1 (noun) nurse 23
Nummer Krankenschwester
1HlQUL1110ll ) uQl61-l0; votJOXOl1u
obta in 20 obvlouslv U
be ziehe n offensichtlich Uhrzeit Tintenfisc h schlec ht
o'clock 3 octopus 14 oft 15 (stalt') otten 7 olin' 7 1mcall 20 (e.g. night portIT) tm foo l 22 (US : walk) onion 9 op t> n 3 O~' ra 22 opposite 21
optician 23 orange 11 order 8 (r't'Tb) oregano 12 otherwise 20 outdoor 21 outside 22 oven 16
Nach t
oft Olive im Dienst
zu FuB (gchcn) Zwiebel geoffnet Ope, gegeneber Optiker Ap felsineJOran ge bestellen Oregano sonstlande rs
~
...
UllltA1QO
7f.' -~ L. ~ 7 1. ' - " ( ~
tJTjJU'U.ol-latUQLO
" -t Jllitl;t 1.: 1:1 : ~,
TL1tOTU
(yui
a:tox tw
... ",,~1'
-rJi
~ 1: A h
ltQf.'MiOvw<;
9
",(J: ~
'1 WQa ('1,1., lQfi; '1 WQa) oxta:tool
",ll
"
~ay«i:tLx~
tf-1f01>.
Ul-XvU
l: fJ !:. fJ , llfLtf
Of t m fjQ £o la
. '/ - -1' D RIl1lll'*' ( ~ D(1) *, - 7 - )
, 00
t,!~
JU' m ltMHa
t4'!Jt or
X(J flllLUOl
(1VOI1.tO;
'''of- .f llIlM;-HI , JllI 1H
Olt£ (l<1
t .....,
u xrvcvn.
~
tDJ\' llIII(1)
nOQtOXOM
,.,#b"' " . . . . . ;;
:UIQayyiA.VUl
i1k 1"~
O:rTlxOgoq; ea1piot QOo;
( 6 tH. l'I)
Qi.yaVT)
. .... ff ,l
allW>;
lM~ /jl1:~
~""
im Freie n
\!:toiOQwl;;
i;w q>OUQYO; 1tClQUfUlY£l.Qf flivo :taQ(I\I''l1l1livoc t' 1tf QUlQio
U Jl llllll
oyster 14
drauBen BackofenIHerd \'erkoch t verbraten Ube rstu nde n Aus ter
OlQfibl
H
pac kage tou r 26 painkiller 23 pa prika 12
Pauschalreise Schmerzmittel Paprika
m ;lbl 'l'tClXim'
mnxnn ovo :ta:tQlxa
......
p ....... ., 1 7
Sonncn1Khirm
parboil 17
~QiUu
enkochen Petersilie Pastinake
.wo/loO'' ' llalvtavO!;
It -t:: ' /
Tei lzei t-
Il£QIXJ] ct."tClu;(ohlO'l :tfQvW ccr o (:q , OO\.Ii?Wt 1)Ql.)
JliA-t e . iI "-
yb 'Xioli ata
.....f.t.t'l- . 'r-t
]'[ r~~
:tA.fJQUnow
*"
t'lMIfWVO JU' XfQfUltomXt'l
~ * "M
Qoocixlvo nxM bl
i'\iil'>t :,.
uQuxci;
r: .... ~• •~ Q
ltr t06QDpO; ; rqJW'l'bltUl
-iJt 1i1iA I) l.. .(1») /f t t·<
Illl1.UVlJIlU nou ;rq:A.01Joitn
Jt r:~
ltl-"'lfQW
:UMp'
1::'" ---,. ;, ( Jt -f;) ': 1.J; j ( A,{ .f .t.)
1l1,).o;; .1tl-"'lfQlOO
.:l .litn
ove r-cooxeu 15 overdone 15 over time 17
parsley 12 parsnip 9 part-time 28 pa .... through 7 pastry 16 pavement 22 pay 25 (t¥'rb) pav phcne 19
du rchpassiere ntabgieBen TeiglGeb.ick BOrgersteigfGe h weg bezahlen MOnzte lefo n
peach 11 pear 11 p('a ~ 9 pedest rian street 22 peel 17 (verb) pee ler 17 pepper 9 (vrgctabk l pep per 12 (SpiCf) peppermill 17
pfir sich Blme Erbsen FuBganger!>traBe schalen (Cern use-) schaler Paprika Pfeffe r Pfeffermu hle
95
""-
'"''
• - 7 ..... 1<.*. (liH, ., :) iA !i t:. (~ ~ • .4:) iA~" ~
-tl
~
bf( ff
I t~ ' I1Jl It H)
J]AwU
fJl.I '~,
If
/( 7',1 "-
~ ,U U· .
l -r If
<
"'''' 7» (ft. , 't - t ~ it.
.
Z1
WORD LIST BRITISH AND AMERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
pe r 2 pe rch 12 pe rma nen t 23
P"
1""
phon e (;111 20
appel telep homque
permanente telefc na ta
po< pe=
p it> 9
tou rte marceau
pasricrio
pe'Uo
trozo
brochet o re ille r tail" d 'oreiljer ananas pinte/demi pliezcarrelet
lu ccio guanciale federa ananas pinta
ludo almohada funda (d e almohada) pi na pinta p latija
piece 11 pi"e 12 pillow 24 pillcm ca..... 2..1 pinea p p le 11 ri nt 6 plaice 9 plan 23 (m"b ) plate 13 plea s,an t 27 plum 11 p.rn . 3
poach 9 police 2J polish ( l't'Tb) 20 popula r 12
perche permanent
preparerzcrgamsee assiette agreable
prune d e l'apres-midsdu soir rocher police ctre r
qu i a du sucres
po« porto
resce persico
permanente Uama da le lef6 nica pa s tel
pa ssera di mall.' p rogramm,lrc piatto piecevole
agradable
pro gna di pomeriggio 0 di se ra
ciru ela poT la tarde
cu ocere 'in ca micia '
pasar por agua
o rganiz.:or
plato
polizta
polida
lucidare le scarpe popo lare cam e di rnatale
sacer brillo
popu lar
pork 9 port 6 po rter 5 po rtion 18 position 13 pos t office 22 po tato 9 poultrv 16 pour 7 pra" n 8 pr cter 5 prt' ml ~' ~ 16 prepJ.rt' 17 prt' SS 20 (clothes) previous 28 p rotitt'ft\I.> ~ 11
verse r
versare
crevette preferer lieu x preparer rep asser prece den t profiteroles
gamberetto preferire in loco prep arare sti rare
precedente profi teroles
cerdo oporto botones porci6n posid6n correos patata ave s verter garnb a preferir en el mismo edlf icio preparar presionar anterior profiteroles
prullt' 11 p u ree 17
prun eau puree
prugna secca purea
druela pasa p ure
quarter 7 qUl'ry 26 (n'm) guit't 18 quite 12
qua rt d emand er une explication IranquiUe assez
quarto mettere in d ubbio sllenzioso piuttosto
cu arto poner en du da tran qui lo bastante
radish 9 ra ~uu t 17 railwa v 22 rare 9 ' (for stt'tl'k) rarelv 7 ra<, pbe rry 11 rate 26 readv 8 recl'i"rt 20 receive r 19 (phont» rt'Ct'pti,lni.,t 5
radi s ragou t che m in de fer saignanl ra rern ent frambo ise ta ux/cours prit
""" recepreur rece ptionniste
ra van ello ragu ferrovia .11sangue rerament e la mpone tariffa pronto ricevu ta ncevttore portiere d 'albe rgo
rabano estofado ferrocarril pocohecho cast nunca frambuesa predo prepa rad o reobo auricu lar recepcionista
red 10 redcurra n t 11
rouge grosetne (ro uge)
rosso
ri....
rcjc mora roja
portier portion place bure au de peste pomme d e te rre vcla ille
porto facchin o poralone
pos izio ne u thcio posteie patata pollame
96
WORD LIST BRITISH AND AMERICAN ENGLISH 1"" 2 perch 12 permanent 23 phone cell 20 pie 9 rit><:t' 11
pike 12 pill m.. 24 rill llw('a~'
24
pint.'ap plt· 11 pint
6
plaice 9 plan 23 (pt'Tb) plate 13 plea sant 27
plu m 11 p,m. 3 poa ch 9 poli ce 23 po lish 20 (verb) popula r 12 pork 9 p..1rt 6 porter 5 portion 18 position 13 post o ffice 22 pota to 9 poulttv 11> pour 7 pra" n 8 prefc 5
GERMAN
GREEK
JAPANESE
pro
OValTttV ( •. .
Barsch
n£QXCl
standtg Telefongesp rech
"wv4W';
Pastete Stuc k Hecht Kisse n Klsse nbezug
niTTa ).oUTO~
e <,;, t: <.,'h,I-
~ol;u.oQOth'p('l !lrytl1..T]
~
'h7."1.
IlUl;WiQt o vu vcit:;
, q -t"/ 7"IL>
IL'"tUQ
( 1I:f Q. ).i xtlO )
fiho~ '(1..W(J(Ja~ ('1'aQL)
I iIt~ ~-*-(-;r I
, f ~ :... ~
'/iI-i . "'1-"' 'f R~ rol.~,1
OXfbLO nuiro
' t lilli"t -5 I! .;
fU X<'l QUft O;
f1
0t1J.!a(Jx11vo
7" '}J... l'li i't J:~~
11·/-1· (f.I fTci j.l.fOTJf.I!XJinv) 1tOU f (J1.X. m 'ya J(()(J[)
!fit ftI. '('.~ t: i4 111h'Un G'lit -r' ~ '(' ';'':' o!:
Polizei
a<7tvv~lin
polie ren be liebt Schwemefleisch Portwein Po rtier Portion Plat71Position Postamt
Y\'IUltlO
C,...fljjg t'l cingieBen Gamele vo rziehe n
- ''In.
XOII~o:n
Ana nas
... 1: -:>' x :c.t 1. >1:11 ( ....1
''''~ . I.t ~ "" i ~ & .: t "<
T'lAE:lJW"'lflO
Pint (0,57 Liter ) Scholle plane n Telle r angenehm Pflaume nachmittagslabends du nst en/pochleren
Kartoffel
J'l~Q
b'l~Olltl.1],;
U
"1>',
A~d) I>~
XOlQlVO
,fit;!
ltOQTO
OI'QWQO;
:t!'- ~ 7 '1":'" :t!'- ,. -
~Qibu
I AM I
"'''''
Ta;(l~io
nomru ltol-'U QU«i QIXvw (:tOTO CJTO :10 TljQt)
yuQibn
""
*"_(1) I • 5Htllt
K~ " '/ "r
Ii 'I" 'f:
U
a c. -o c "I ..... .L~
Haus
oix 'llluixt iQto
.Jy1iHft· ",tlt . Ijljl-'l
vorbe reiten bugeln
nQouo41ot ("
"'."--5
frti her
.d). nl11J71
profiteroles 11
OlOfQWVW 1I:Q0 'l yo{'f.l f VO ;
Profiteroles
Jt QOllLUQ0 1..
'J'~Q ~ ~ -"I'J - A I : ~ ~ ~~ -~i
prune' 11
Backpflaum e
; FQOi'luW'wxIlVO
Fl
puree 17
PUree
1tOll Qr .;
\1 ;1.-1,.
premises 16
prepare 17
20 (cfothl"5) previous 28 prt'~s
:t (lOT41W
( /<11I 1:) -r"!"U:... !'f... u-s
,.... It ~t ~
"·r '7
Vi~rld
tt1UQ lO
que ry 26 (wrb) q uiet 18 qu ilt' 12
beenstanden
O[Too r QUrrllWl
ziemlich
oQxrtci
radish 9 ragou t 17 railwav 22 rare 9- (jt'r stt'ak ) rarefv 7 ras pberry 11 ra te 26
Re ttich Ragout Eisenbahn englisch kaum Hi m beere
QO.:tavU1U
w echselkur s
t411]
rea dy 8 receipt 20 rece ive r 19 (phone) recepti onist 5
bereft Quiltung Horer Empfan gsch efl Empfa ngsdame
red 10 red cu rran t 11
wt
-t......
ruhig
rote [ohanni sbee re
XQj.I 'l).6q:ow~
QUYOt' OlO~l.IxO;
't''l~ rl.OXLCJTO
A~-E
. .. ...
4 $j-,111
~-), 1I~ ~ t;"t
"-t .,,/rl). i: <
"·l"' '',, -:r :. . ~ "';I. - nJ't
't..!'d)
o:tcivm
t n l: . n ->f'::. I: ... l-:n '
O~tOl'QO
~",+ ::f
"""""
a1tOOf~ 'l axol 'OTIXo t'lj..[
97
""
• • fJ'"'C'~-r
...
~- ~ .
~M D
Mnll
(t &til
""filS ~ l- 'j~''''I-,,~
( "" 'X)
WORD LIST BRITISH AND AM ERICAN ENGLISH
FRENCH
ITALIAN
SPAN ISH
TE'trigpralor 16
refrigerateur fiche d'enregistrement condiment
frigorifero carta di reglstrazione condimento
ne vera tarjeta de registro salsa/condimento
reparer repeter rem placer reserver re spon sable livre des reservations
riparare ripetere sostituire rtservare responsabile agenda di prenotazioni
ar re glar repetir reponer reserv ar responsable libra de reserv as
ri, droite to ut de suite rotir
riso
arroz
dcstra subito
registration CoHO 5
relish 18 (noun) repair 20 (vl'Tb) repeat 19 replace 24 reserve 1 responsible 16 restaurant JiMV' 5 (US: reservatio"nlist) rice 9
right 13 right away 13 niast 9 (i't'rb) roast 14 (noU/l) roll 16 (noun)
roti petit pain
rolled 14 roof 21 room 1 room rate 25 rosemary 12
roule toil chambre prix de la chambre romarin
TOugh 12
rude autour rend-point rh um romsteck couler
round 21 (adv. US : around) roundabout 22 rom 6 rump steak 9 r un 24 (e.g. water)
-atc 20
(noun)
~ilge
12 salami 8 salary 27 salmon 8 salt 12 same day 20 s.mdwirh 18 sardine 12 sauce 9 saucer 16 silucepan 16 sauna 2 sausage 18 sault; 17 scales 17 scallop 14 scampi 9 score 17 (vrrb) sea bream 12 seasoning 14 sediment 10 "ee tu 24 (verb) serious 23 serve 3 service charge 26 settle 25 (- the bill) settle for 9 sew 20 sewing kit 24 shah> 7 shaker 7
coffre-fort sau ge sa udsson/salam i salatre
sau mo n " I Ie jou r meme sandwich sar din e sa uce so uco upe casserole sa una saucisse sau te ba lance coquille Saint- Jacques Iangousttne inciser daurade assaisonnement depot/lie veiller it ce qu e grave servir service re gler I'addition fixer son choix sur coud re necessaire a couture secouer sha ker
arrostire ar ros to panino arroto lato tetto camera costa d ella stanza rosmarino aspro intomo rondo
d<,r<>eh",
en seguida asar asa do
panecillo enrollado tejado habitaci6n precio por habitad6n romero
aspero alre dedor de glorieta
rum
'On
bistecca di girello scorr ere
solomillo correr
cassaforte salvia sa lame stipendio salmone sale in giomata tramezzino sardina sa lsa piattino pentola sauna
ca]a fue rte salvia sakhich6n sueldo salm6n
salslccia far saltare in padella bilanda pettine gamberi inci dere pagello condimen to deposito far ripar are serio servire servizio salda re decidere per
eucre il nec essario per cucire sba tter e sha ker
98
,,1
el mismo dfa bocadillo/sandwich sa rdina salsa platillo (para taza) cazuela sauna sakhicha saltear peso vieira gambas hacer un corte dorada condimento posos ocuparse de grave servir servicio pagar convenir en aceptar coser costurero agita r coctelera
WORD
usr
BRITISH AND AMERICAN ENGLISH
GERMAN
GREEK
refrigerator 16 registration card 5 relish 18 (noun)
Kiih lsch rank Anmeldeformular SoBelWiirze
~'l'y£lo
repair 20 (verb) repea t 19 replace 24 reserve 1 responsible 16 res taurant dia ry 5
reparieren wiederholen austauschen reservteren verantwortlich
avnx aOla ,w
*tlJ.il! T !;.< lJtH , ':;
xuvw itQCtT'lCJ'll lllTfU811VO';
. ffJ:, '5
Reservieru ngsplan
~t$Alo itQa T~OEwv
t-;t.!-7:-r f.J');t.!-
(U S: reservation list) rice 9 right 13
right away 13 roast 9 (verb) roas t 14 (noun ) roll 16 (noun) rolled 14 roof 21
1
room
room rate 25 rosemary 12 rough 13 round 22 (adv. US: around) roundabout 22 rum
6
rump steak 9 run
24 (e.g . water )
safe 20 (n oun) sage 12 salami 8
Reis rechrs sofort braten Brate n
Brotchen gerollt DOlCh Raum Zimmerpreis Rosmarin unebenJrau h urn Kreisverkeh r Rum Rumpsteak flieBen Tresor Salbei Salami
ccrcn
salmon 8 salt 12 same day 20 sardine 12 sauce 9 saucer 16 saucepan 16
Lachs SOlIz am selben Tag SandwkhfButterbrot Sardine Sau ce/SoBe Untertasse Koch topf
~""n,,
S;>.\ln ;>.
,
sausage 18 sa u te "17 scales 17 scallop 14 scampi 9 score 17 (verb) sea bream 12 seasoning 14 sed iment 10 sec to 24 (verb) serious 23 serve 3 service charge 26 settle 25 (- the bill) settle for 9 sew 20 sewing kit 24 sha ke 7 shaker 7
xUQ'W lTrACt,ov QEAl~
(lTlxuvmtll ocxrcc ue AaxaVlxu) ElTtblOQ8wvw EJtaVaAU~~uvW
ilfll-t ,:;
N ',T {,
ecncrootou
",..le ry 27
Mnd 'Wi<:"h 18
JAPAN ESE
Wurst sautieren Waage Kammuschel Scampi einschneiden Brassen Cewurz Bodensatz sich kummern urn
ernst servieren Bedie nung begleichen sich entscheiden fur nahen
Nah-See schutteln Shaker
QU1;l
;f:
t. "fSlU, 2. O (J)O'TO ; U~€OW;
{;, iE L-I'::C utI:,(:
~~V(J)
:ll'I: < c e , '"
'W'lTO OTQOYYUAO tVWf·« hu T'L'A lXTO Q-Ouq; (yxCtQVIev) 6w~CtTlo
T41~ 6w~miov
brVIQoMf3uvo TQUXU;
:ll'I: :H q
A ro t:: :t' \, 1: fil:, i¥. ffl. ~~
ilUi1H$: P -X7 'J ~ J:,;:, , ,
( ~ fHil\~)
[iiI", -(, :t: hr)): ( ! ) ,
yUQwalTO lTAmEl.a (XllitAlXTJ) QOUIU
7.1.)1'1
OTrlX uno XVAOTO
!I ~C') ;t. T - +
TQEXW
~h~
XQ11 ~a1:OXlBwTlO
",.
IfOOXOIIl]A.o oaM~t ~to06 ,; OO),W~O;
OAun o v811llfQOV
P - ~ 1 1 ~.t*: (1) ~~.~ , flHf,Jo ~(1) 1: ~,\'1,
~ -::J
(ii[ * )
( i'l' fl til: ~ )
-!;t''l~'I --t -::J
.""<. liilH
oaVIOVlT;
-!;t'::.--t'''J {':J+
oaQbEAU
1'7"
ouhou nurrdxr
:'tIt lDl
xmoaQOAa
( M t .,>.. t~ j-.j";'!; (1) I "
OClOVVU
-If''J -ts -?
'I -A
AOVXUVlXO
'I ~-t -
OWTclQW 1;vyuQul xoxi! (XTP.vl)
') 7 - , i:l. -11' I)
~E'{aAr.:;: yaQibf';
XUQu1;w
UAOtO:ti.n:fQO/XUQUX€V~U XUTaXaOl
If(lovrl1;w ooBueo;
+ .1 -'1-'"
v ( /( 9 --rt» O"J~ )
CfLv:tl :; 1I-7.I- <::(1) };lf~ nJ!
- I: t ill> §t,]] lJ~;" ~ -:>(t,:; 9 -Hj ( ~) lIlI~H
it"~
jl,1'(lio
"*J,: ~ , :#J;j ~ ';~ p
-r Q ,
ofQBiew
:In:(1) ~ I: ~
XQ€WUTIV:tl](lwia;
-!;t' -l::" "-M-i:.
TOXTOJtOui!
i4Jj:-t ,:; , ttl. ·) I l!J:
a:tOlfuoi1;w QU~W
OTJXl] ~f oUVfQYU Qa'Vi~uTO':;: uvnxrvcc oftX€Q
99
ftlt± ~ .t-!j
er z
f)7 -r J ~
:' .I- -f) -
WORD LIST BRITIS H AND AMERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
shampoo 21 shapt' 10 (nou n) sharpen 16 ~ha\'", 20 shaver point 21 (US: shaver ou tlet } sheet 24 shelf 21 sherry 6 shifts 16 (work in -)
shampooing forme aiguiser (se) raser prise rasoir
shampo forma affilare radersi presa per il resole
cbempu
drap rayon .etagere sherryzx eres travailler en equlpe de
lenzuolo rip iano sherry tumi-di lavo ro
show 22 (verb) shower 21 (l1oun ) -hower cap 21
roulemenr chemise cordonnler boutique/magasin 11 court de personnel montrer douche bonnet de douche
camic ia calzolalo negozio a corto dt pesonale indicate doccia ruffia pe r la d occia
shrimp 14 side plate 16 side salad 9
crevette peti te ass tette salade d'accompagnement
gemberetto piattino per il pane contorno di insa lata
sieve 16 sign 25 (verb) signature 25 single 28 (not married)
coltno firmare firma cchbc (M); nubile (F)
soltero!;,
singolo 10 sciare scremare gon na dormire fettina picco lo affumicato velutato sapone presa soda ilia coqu e sogliola qualche volta souffle mtnestra del gicmo
individual esqui desnatar/espumar falda dormir loncha/rod aja pequeno ahumad o suave
sparkling 10 (w ill c) speak lip 19 special 2 spl'lI 19 (verb)
tarnis/passoire signer signature cebbataire simple ski (activite) degralsser jupe dormir tranche pe tit fume moelleux savon prise soda (ea u de Seltz) 11 la coq u ~ sole q ueIquefoi s/pa rfois souffle potage du jour aigre mousseux parler p lus fort special epeler
camar6n plato del pan ensalada in dividual (para ecornpanar) tamiz firmar firma
spend 27 splcv 12 spinach 9 spoon 13 spot 14 sprinkle 17 squeezed 18 squid 14 staff 9 stairs 21 stale 15 (offood) stamp 21 (nolln)
epice/piquant epi nards cuiller en droi t arroserlsaupoudre r presse calmar/encornet personnel escalie r qu i n ' es t pas frais tim bre
shirt 20 shoemaker 23 shop 20 .\11( 1111 ) short-staf l'd 15
"ingle 1 (- room ) skiing 21 skim 17 skirt 20 sleep 24 (l 'erb) slice 7
small 6 smoked 8 smooth 12 (of wine) soap 21 socket 21 soda 6 soft-boiled 9 (egg) sole 9 sometimes 7 souffle 16 soup 01 the day 8 sour 9
depenser
form a afilar afe itar (se) en ch ufe para maquina de afeitar sabana estente jerez trabaj ar por tumos
camisa zapatero tienda
corto de personal ensenar d ucha gorro d e bano/ducha
jabon
frizzante pa rlare a voce alta speciale scrivere lette ra per Jenera
enchufe soda pasado por agua lenguado a veces souffle sopa del dia agrio espumoso hablar mas alt o especial deletrear
spendere p iccan te s pinaci cuccbtato luogo s pargere sprem uto calamaro personale sca le stantio francobollo
gas tar picante esp inacas cucha ra luga r regar exprimido calamar perso nal e scale ra pcsad o/reverudo sello
acido
100
WORD
BRITISH AN D AMERICAN ENGLISH
GERMAN
shampoo 21 shape 10 (noun ) sharpen 16 shave 20 shaver point 21 (US: s ha ve r ou tlet) sheet 24 shelf 21
Shampoo For m scharfen Rasur Steckdose fu r Rasierappar ate
sherrv 6 shifts" 16 (work i n-)
Laken Reg al Sherry Schicht
shirl 20 shoemaker 23 shop 20 (noun) short-staffed 15 show 22 (va b) shower 21 (noun) shower cap 21
Hemd Schuhmacher Ceschaft knapp an Arbeits kraf ten zeigen Dusche Duschkappe
shrimp 14 side plate 16 side salad 9
Krabbe/Gamele Nebengedeck Beilagensalat
sieve 16 sign 25 (verb) signature 25 single 28 (not married) single 1 (- room) skiing 21 skim 17 skirt 20 sleep 24 (verb)
soap 21
Sieb unt ersch re iben Un terschrift ledig EinzelSkilau fen abschopfen Rock scblafen Sche ibe klein gera uchert lieblic h Se ife
eocket 21
Stc ckdose
soda 6 so ft-boiled 9 (egg ) sole 9 sometimes 7 souffle I f, soup of the day 8 sour 9 sparkling 10 (wine) speak up 19 special 2 spell 19 (verb)
Soda wetchgekocht Seezunge manchmal
slice 7 ~m.,, 1l
6
smoked 8 smooth 12 (of wine)
usr
GREEK
JAPANESE
ccunoccv
it1l
°X1lflu
~
uxovttw
~(.
;uQUJIt U rrQitu ;UQUJ'TlXt1~ fl1]XUVli~
[}IH:f Q
f!I.. <-r-5
~~ >'!' ;d
r;l1fj'J7?
OEVt OVl
'/ -";J
Qo.qn o rQ Qu ~riQ /)U' ~
"1 '/L I) _ if!j :7:* (1' JI;l<)
z ouxnmoo
'7 { '/"';")
u rrobJHlUmllot6~
x u taOt 1JflU
r
<-::>1i1 r'Ji 1,!i, J;Ij
/! E flfl(J)flfvO JtQ OOWltlXO
IlliW-r-)£,
/)dzvw
;f,i
vto'l' ~
'/"\"J -
XOUXO'l'A.U flUMlWVYlU TO
""\''7 -'\' "'" '~ -.t
(;:($"17 ·N i)
vtoU ~ YUQi/)u OtIfl JtA.1JQ(JlflUnx6 m (LTO
'J' J- t:
( fllXQI]) ouJ...a m
~ H-~J!t L-rm~hQ -+/ 'H'
i~ .{
n
x ooxrv o
",-\iP,
u:tOYQ(lq!{t) l..':rOYQ Wflt1
lH,,-t Q ~.
avV:rav TQo ~ 1l0VO (Jt.Z. /)(,l flcJ:tW )
J!l! #(1) W;k\l L n\~p) I A OO!¥
~-5
xuwJ) crxi
;:(* -1' -1'«':'
; u1f Qutw/u:ro!iou w QO)VU)
...
c oeoro XOtWl.l lUl ({ r tft
( 1:)1 , iH>'!'-t~) -r < p Jt< ~ ~
;:(1) -
Mit , - l;IJ h
fll
h,/J'!j:, 'PI',
XU :rVlOTO
«
yh 'X0 1l:tOT(l ormouvr " ll(lh"U oo/)a flEAu m yt,uJOo u (1.VUQl) flEQlX E ~ q;OQE~
+"-' H
Ie) . 'I;! I : l t~
u~t~r;I(1)J:l\
'It
-, :t Ie
'J 7 'J ~ ,
'J
:l;.--t:;rr
- 1"11<.
* ~(1)
(.9)
'/ oS' l::' 7 ~
e eeu . e s z e
Sou fA"
OOUqJI,E
7,'l l.-
Tegessu ppe saue r Schaum-/Perl lau ter sprechen beso nders buchstabieren
cceac rr p; 1]flfQa ~ ;uv6 ~
(vA l- 'J ;.-m)
1"-,1[ "
OUllllUVlS f
~~m
?lUVHWllV( o) T1] It,(,lVt1
* Pl1' U'T
OllrOtUA.
tH~m
M(J) t1 YQo.q:w ygri !1flUTU
-m -)..-;1'; ~1!'i
.f;: B » ~IJ ;:( - 7
( if 0
1,€;1]~
spend 27 spicy 12 spinach 9 spoon 13 spot 14 sprinkle 17 squeezed 18 squid 14 staff 9 stairs 21 stale 15 (offood) stamp 21 ( nol/n)
ausgeben wiirzig Spinat It'JffeJ Platz sprenkeln gepre13t Tintenfisch Pe rsonal Treppe schal/alt Briefmarke
;o/)ElJWZQt1flUTU
( 1t~)
-::>>'!')
ltlXUVTl XO;
fi n , ;J;lIfC1\' J. < ;'!;
o:ruva xI
+ 7 v ;'-'J 7
XOl'TM,l OTllll'lo
IIPti ,
Qavtit(JlfJtuH:m;',ll",w
t\!' f) m: t ~
onpuevo; XUI,UflUQl
W':;h-3 {1)m U\
:rQoo wJUxo
"" m"
OXUA.f; Illt u '{l onxo ;
YQUflllut°01lflO
101
\\
-r L \ -5
!: L' .Q , ti Ptr,
,i,- <~",
tJl-f-
;l:;J
r
JIi.U-r-1 p ( tt ilt)
WORD LIST BRITISH AN D AM ERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
s ta m p 25 (n.'fb) start 7 s tarte r 8 (US: appetizer) s tav 27 (t'f'r b) steak 9 s team 9 (t'fTb)
estam pille r co m me nce r entree sejou mer bifteck cuire a 1.1 va pe u r
sella r empezar e ntra nte/primer plat o quedarse
stew 14 ( nou n)
ra ~ou t
timbra re iniz lare antipas to soggiom are bistecce cuccere a va rore spe:u.a tino
stew 9 (t"rb) still 8 (mi"",a/ u'lltrr ) "tir 7 (r't'Tb ) stir-frv 17
cu ire en rago u t non gazeose remuer fai re saurer (a Ia poele}
cu ocere in umido non gas sa to nrnescolare soffrigg ere
sin gas dar vueltas/revolver reho,;;ar
st~>ckfX'l
marmite
rna rrn itta
ella
mal di sto mecc sgebello
dolor d e es tomago taburete tod o rect o en se gutda
16
stomach ach e 23 stool 21 straight ah ....ad 22 st raight away 20 (US: ri gh t aw ay ) st rain 17 (t't7b) st rai ner 7 " trap 23 (on SIlndaf) st ra wberry 11 s tree t 2 stnngv 15 (mrot) stut ted 8 snufiog 14
a bouillo n
mal de ve n tre ta bou n-t lo u t d roit tou t de suite pa sser pa ssolre courroie fraise
roe filand reuse farci farce
sempre dritto subito
scola re coli no cinturino fra gola strada fila me n toso nem pito ripieno
..ubto tal 26 subw av 2.2 sugar 24
so ns-tota l pa ssage so u te rrain sucre costume/tailleur suite oeuf sur le plat/au miro ir su p ple me n t nom de famille d oux d e sse rt piscine in le rru pteur
totale parztale sottopc ssaggto z ucchero
T junc tio n 2.2 tab le 1 table d'ho te 2 tablespoon 13
intersection table ta ble d 'ho le cu iller a servir
incrocio
ta ke 7 ta ke o ff 14 la p 21 ( in bathroom ) ta riii 25 ta rra g on 12 tas te IS (l't7b) tas tele ss 15 tastv 12 la ), 25 lea pot 16 te a spoon 13
p rendre s u p p rimer rob inet larif es tra gon go uter msipide qui a du goevreieve
tele phone boo k
I.
vestito su ite uo vo all'occhto di bue s upple mento cognome a mabile dok~
p iscina in lerruttore
bistezbistec coce r 011 va jXJr g uiso
gctsar
cola r colador co rre a tresa
calle con h ..b r..."
relleno rellenc total pa rcia l pasaje subterraneo az ucar traje suite huevo a! plato su ple men tn apellido d uke postre piscina interrupter
a prezzo tls so cucchiaio
cruce (e n fo rma de T) mesa menu (d el d ia ) cu chara pdra servir
theiere cu ille r a ca fe
prendere togliere ru binetto ta riffa dragoncell o assaggiare ins ipido sa po rito tassa teiera cucchiaino
coger q uit ar grifo la rifa estregon probe r sosc'msrptdo sabroso im pueslo tetera cucha rilla
annuaire (telep horuqae)
elenco del telefo no
guf a (d e telefonos]
we
tavolo
102
WORD LIST BRITISH AND AMERICAN ENGLISH
GERMAN
GREEK
stamp 25 (verb)
OIf'Q(lyi~u)
A~ /1't>:trt.
aQXL~w
MJiIJ';'
starter 8 (US: ap pe tizer) sta y 27 (verb) steak 9 steam 9 (verb) stew 14 (noun )
stempe ln an fangen v ors pei se wohne n Steak aus dunsten Eintopfgeri cht
Jt{)(ino mdro IlEVW
il1J:t iI ?'f: i - ~
IlltQL~O ~.U
1..j- - '1-
UXV L~W
m;-t ,
f VTQuouixQfU:; X(WJuQoAa:; ~E AuxuvLxa/(plY'\fO cttc xurnoQoAu:;
'/1- :1- -
stew 9 (verb) still 8 (mi neral water ) stir 7 (PITh) stir-fry 17
sch moren ohne Kohle nsaure ruhren unter Ruhren set-nell braten
stockpot 16
Su ppen topf
stomach ache 23 stool 21 straight ahead 22 straight away 20 (US: rig h t away} strain 17 (verb) strainer 7 "IraI' 23 (on s.andlll) straw be rry 11 street 2 stringy 15 (meat) stuffed 8 stuffing 14 (jor meat)
~1age n schrnerzen
start
7
JAPANESE (I:) tJH~Ij:~
-"Irr
OLyo~(la~w/m"{°'l'iJvw
c
XIJ)QL; avfl(lUXDI.O UVUXUfflJW
if'
fOLYUQ L~W
7~ ~ ! t~ i m ') ~ ~·~ C ~·; . ¥( ~
1tf'j"u~ft~(7))
!la,
geradea us
IlfYOAT) xarou g01..Q "{La pQtim\ XQHJ.rW V (ITOlla XOJtovo; oxullvi XUf' wOflUVIl:IQou"[(i
so fort
U ~fOW;
« 1:,1 :
abg iege n SieblFil ter R iemen Erdbeere Strage zah gefullt Fiillung
OOVQwvw!ltfQwil alto tQU:IT)fO
:. -r
OO\1Q W1:~QL
7; 11' 5 .
A0\1(11 q;(lOOllAct 0(1011 0 ; OXAT)QOX(I£U; Yfllun:O "(EIlLOT)
rtv-t
7; )ct' ,n ~
~t'7'v?t - ;r - U)Uiilfl,( ~1 ~
Ipl -r
.o'3 :'c
Hocke r
:" T':>' - C«
1lI ~
!tJftl t Of c t. (7) J ;I' ..,-j'('Ilfj1JI =. ;1' .., /-<'1:
IF- :: t. ( -+;t- ~ ~ ) ~)
" "
~,
, ~(7)t:P
£,'lh'lt i Ja "'-> 'lt,
(I}J)
t, t~
(f:fI!llll l=.
,~t,;:c'I :Ui.o ,t,-
( H H)
s u btota l 26 subway 22 sugar 24
Cesamtbe treg Un terfiih rung Zu cker
UJtOmJVOAO lllfoynu OLUf:\WJ1\
An;!u6
XOUTOlJIlL
A - 'J
ooeoc ucno (Ylu a 'uya )
( n~ ,
sweet 6 (w ine) sweet 11 (US: dessert) swimming-pool 2
Ho telsui te Spiegelet Erga nzung/Nachtmg Machname suB Nac hspeise Schwimmbad
switch 17 (noun )
Schalter
T junction 22 table 1 table d'hote 2 tablespoon 13
v ortabrtsstr akc Tisch Table d'ho re EBloffel
5u il
ao
(" a u Il)
suite 1 sunny side up 9 (foregg) supplement 25 <;lJnldmp 2!< (US : last name)
~aXct(l T)
O\1lllf /o..~QWlla
f JtUlVlJIlO y1..UXO (XQuot) yl.uxo (m tlJO(ll'tw) -uoivc OLUXO:rtT); bLOOtQUQWOT) UXTlllato:; T
'i' lt If!fi! it.. m~;z c·(7)-) \ .t~ ) -ff ~ (7) $l~
.t*
H'F.l:U - (m ~
tHl(7) ( 7 -1" / ) tt it (7) -j'-+f - l-
i1
)~
T '1 ~:i:>tli,
1:QUJt£~L
j- -7J~
1:UI' lf}, vror xOllniAL ofQf:\LQLOIlUTO;
~. t.;J.m*~t ,
( t ~ " HfU:~(lJ5tlt IJ: 1.. 7" -~)
~ ~;fl: ff ';> .k ~
take 7 take off 14 tap 21 (in bathroom) tariff 25
tarragon 12 taste 15 (vab) tasteless 15 tasty 12 tax 25 teapot 16 teaspoon 13 telephone book 19
ne hmen stretchen Wa sse rh ahn Tarif Estragon probieren geschmackl os lecke r Steuer Tee kanne
TeelOffei Telefonbuch
1WiQvw uJtOOV(lW f:\Q'l'oT)lxavO'L').'u rUQ1
f-I :c~
Jr.l'J ~ -5. IH' "
t
"".
fJ '1 7 I\th -j
!
.
(ilioirJ
't> l:I
"* <
3 -e -¥ {M -Hd t'!'Jl
-r \\
tiP ~p
?i'iU'A..
*"'t
~ 7T
WORD LIST BRITISH AND AMERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
telephone call 26 televisio n (IV) 21 temperature 12 tend er 12 (of meat) th eatre 20 (US: theater) thi n 14 throw out 7
eppel teleph omque te levision temperatu re
teletonata televisore tempera tu ra
te ndre
tenere
lIamada teleforu ca television tempera tura ticmc teatro fino tira r tornillo billete estecioo del eno abrelatas propina emboq u illado toslada(s) sand wich tostado lavabo papel htgier uco lomate manana ton ica esta noche tambien
thy me 12 tid ..e t 18 ume o f yea r 23
ti n open er 17 tip 26 (noun) lipped 13 (ciga rrltel toast 18 (noun) tl,),l~led sandwich 18 toilet 2 toilet pa per 24
to m ato
9
tomorrow 4
tonic 6 ton ight 4
theatre mi nce vider/jett'r thym billet saison ou v re- bo ne pourboire (a bout) filtre toas t sandwich avec du pa in grille toilettes
papier hygiemque tomate
dem ain toniquc ce scir aussi ma l de de nt haut (en haut) avec , . , par dessus
teatro sotttle bu uare fuori timo biglietto s tegio ne a priscatole mancia col filtro pilnt' testate toast toilette carts igien ica pomodoro domani ton lco
stasera
ret ourner/rernuer
anche ma l .I i den ti parte supericre co pe rto gtre re
touch 2-l (t'l'Tb) tough 12 (of tI/<'at) !l1\H'! 21
to tal toucher dur (via nd e! serviette de to ilet te
totale toccare d uro asdugamani
tow n 10
ville
otta
ciudad
traf fic ligh ts 22 train 22 (noun ) trained 18 tra vel 3 (t't'Tb) tra vel agen cy 18 tra veller's cheque 25 tra y 14 trimmings 14 trip 27 (noun ) trolley 11 (US: cart ) trout 12 tu na 12 tu rbo t 9 tu r ke v 13 turnip 9 twin 1 (- room)
feux de signallsatio n train qualifie voyager agence de voyages cheq ue de vo yage pla teau garniture voyage chariot tru ite tho n tu rbot dlnde never [cha rnbre} avec tits jumeaux
semafc ro lreno
semaforos
um brella 23 un der cooked /under dcne 15 u nde rgro und 27 (US: subway) u nde rneath 11 uneatable 15
parapluie
100 12
toothache 23 lo p 11 topped wi th 9 t(lSS 17 total 25
u n it 26 unmade 24
until 19
assez cuit metro polS
preparatu professionalmente viaggiare age nzia di viaggi travellers cheque vassoio decoraztont viaggio carre llo trota tonno rombo tacchino
"'1"
JVIVI lie mudd:>
parte de arriba co n . . . por en cima revolv er total tocar d ura/prieta toalla
tren t"!>ludi6Jse form 6 via jar egencia de viaj e s cheq ues de viaje band eja
gunmicicn viaje cerri to tru cha atUn rod aballo' pa\'o ~ bo
doppia con due letn
habitacion doo le (d os cam as)
ombrellc p<1CO cott o
pa raguas poco heche/sin hecer met ro
metropolitana
e n dessous lrnrnangeable unite
sotto immangiabile sca tto
debajo in comible unidad
pas fait/defail ju sq u'a
dis fatto fino a
sin hacer haste
I().I
WORD LIST BRITISH AND AMERICAN ENGLISH
GERMAN
GREEK
JAPAN ESE
telephone (.Ill 20 television (TV) 21 temperature 12 tender 12 (of mt'Ut) theatre 20 (US: theater] thin 14 throw out 7 thyme 12 ticket 18
Telefongesp rach Fernseher
TT}uq wVfJj.4U Tll;'UlQuOTJ
•
nrn e of yeolr 23
tin 0 penl'f 17 t ip 26 (1/011 n) tipped 13 (cigar ette) toa st 18 ( noll/l) toas ted sandwic h 18 toiler 2 toilet paper 24 tornillo 9 tomorrow 4 to nic 6 tonight 4 too 12 toothache 23 Ic"'p 11
topped w tth 9 toss 17 total 25 touch 24 (t't'Tb) tough 12 (of meat ) towel 21
Tem peratur
OfQ~xQ«oia
~ rt
The ater
t-WluX&t(ll'qfQ(l (XQfU;) OEOTQO
d unn
J.En:tO;
ausschiitte n
:lftW
Thvmian Kartt'
Ot·Wi.{ll
jahre s zei t Dosenoffn er
-t- t 7' ( i'/ {""J(1))
geto..1 S!t;>t1;' S Sa nd wich Toilt'tt l:'
'lllH U:'v O l/(l VTO\'ltt;
r - ;(I- r. k "' ;" "' ~J ;
ltlt'ttAitu XUQli l.'Yfin~
I- -I V ·>I· H ' 1- , ~
Toilettcn pap ier Toma te morg!:'n Tonic
he ute abend auch Za hn sc h merz obcres Te il bedeckt mit
scbutteln/w erfen
(fQV YUVUl~fVO
If(l)j.4l
"'- - ! { -
... Ltl: , ~ "' l:. e
mo :ruvw ~i[lO:;
~-at,
UX£J'1UO~VO
l; ""',M'!t {j , ttJ:. 11{j
(lvmmtr\'w/
A 1ffrh'H i
~ ;.
••
xovooovnx
owoso
-, 7 " l ti: H I
fU I . •
tuna 12 turbot 9 tu rkey 13 tu rnip 9 twin 1 (- room)
Thu nfisch Stein bu tt Trut hahn/Puter Do ppel (·zi mmer)
btx).IVO bw~OTIO ~ova XQrtkJ na
umbrella 23 undercooked-underdone 15 underground 27 (US: s u bway) unde rneetf II u neat a ble 15 u nit 26
Regenschirm nic ht ga r V-Bahn
OiL,QiU.n
u nte rrunterhalb nicht eBha r Einheit
unmade 24 until 19
un ge macht
u., o xat w biv ll,K;ryum ,,"Oyitbn (T'lA.HJwvn(ll:;; In'V<'llitJ...E; 11:;;) « q naxm
bis
f W :;; .
RO~
a yyi!;w
xetorr«
.,~
,t
l: t-i"? :f -!. ""'1:: \ '
" . ""
J'1 0 A'l (fUvOQIU TQOX.uiu:; rl"'tiv\l
'r
f XJ'1l1t1'1n'~[VO~ tn~lbf1JW
It .l6. J' tl l:
~.lIf"' lo1 .
M ~ lf"t ~ ~ f , fl:J!f I/,
'((Htq'lOlO tuSnOl wv ta;tt'lU.UTlX11 f1!ll UyiJ
fl(l]' ItI'H1J f
bi.mw~
~
yaQvLwl'QU m ;U'l1 TQUlttl;/lXt ~1O QOOlO~ lthTtQ{'Hf(l lOVVo; ('t'OQt) ovaxi (14'UQt)
yuA.o1l0\·Au (li ~(l
105
m"'(T») l·tl t {;-h i!
"'IT
"..JlIl 1.. •
7<
H
O
t::~ ~'"
·It
b tl _"
,If: Ol'o
«""'Ito. OxLaqx.n:u 't'11~O l':royno; Otb~o.;:
'il~XQt
0' -f-
~11
YUQ1~w £ :r(lvnj'TJl.I~a
Ge$ammtsumme
lfl \>IJ
A ~
ul\n o lOVtX n.·U)'t'£ £:rUnt;
F....r .. ll.'
tr"v{'l1.,,.-',.eh.,'l'''' 25 tray 14 trimmings 14 trip 27 (n(lull)
~ -
>7 >
1011(11U
t1"01l1 1"
tra ined 1M travel 3 (tvrb ) travel .Igency 18
...
h'A tl) 1J
Ilf rrlATQO
trolley 11 (US: ca rt)
( IlVUIl )
IllllI.
q llM lilQ11llU
oxlt!QO ('(10 xQio:; )
z.z
wn
Trin kgdd mi t Spitze ve rsehen Toa st
z.ah Handt uch Stadt Ampel Z uo a usge bildet ret sen Reiseburo Rclscsch cck Tablett BeilegervVerziorungen Reise Servierwegen
tr.. in
"" '"'' ' f J.. <1'I1!, I tt i'fl J
f UJtl flQIO [ :f OX'] TOU :n.xJvou UVOI XlT1QL yu:t XOVot\I~~
(lXOU~' W ,
tra ffic lights 22
~
t .; q. ~ ·
~ T t. t:: 'l,'t. r
beruhre n
tow n 10
.
.l.H ,I)o lt ~ .:. t::
-T l.-l:~"
. ~.
J.I"' « -, I' (T) A tl t: h {j ~ :f:
. "',
"'..'!:.t. "'. 'tit:t Q) It fi1 ,r.f f l;
a:.. . .; h -\i" ("' 'tt) .... 11: !1'.;tl "( I '';: P
... to 1"'
WORD
usr
BRITISH AN D AMERICAN ENGLISH
FRENCH
ITALIAN
SPANISH
u pstairs 21 u lenfoils 16
en haul (de l'esca lier j ustensiles
al piano d i sopTa u tensili
a rriba utenstho s
vacancy 28 valuables 20 v alue Ad d t'd T,n. (VAT) 25 (US: Sales Tax) veal 9 \"t·ge la ble 9 vege tarian 9 vinegilry 12 (of U'i Flt )
pe ste va cant ob jets d e valeur Taxe a la Valeur Ajoutee
posto Iibero oggetti di valore lm pos te su i valore Aggiunto
vacante obje tos de valor Impuesto sobre el Valor Ai'ladido (IVA ) temera
(T .V.A.)
(IVA) vitello
veau legume vegetarian dade/qu i a un goat de vinaigre
verdure vegetariano che sa di aceta
vegeta riano a vinagrado
vi nt age 10
millesime
annata
anejo
vi ..it 23 (l't'tb)
vis iter
bon
visitare tag ltando
vtsttar
\ ' OUCht>T 2 6
waiter 3 wai tress 3 war dr obe 21 w,l<;h basin 21 was te 27 (vrrb) was te-paper b,l~kel wa ter jug 13 (US: water pitc her) watercress 9 waterv 15 wear "20 (Vt.'Tb) weeken d 4 wel l 23 wet 17 (adj.) whi..k 16 (noun) whisky 6 (US : whiskey) white 10 window 8 wine 6 wine lis! 8 \...{ ne waiter 3 w ithou t 15 wome n's to ilet 2 (US: women' s room ) wonderful 15 woode n spoon 16 wo und 23 writing paper 24
serveur serveuse armoire lavabo
cameriere cameriera armadio lavabo s preca re cestino per la ca rte straccia
camarero camare ra guardarropa lavabo desperdiciar papelera ja rra para 0'1 agua
"
lOll
22
gasptller rorbellle a papier po t a ea u cresson plein d 'ea u porter (ve teme ntspmet tre fin de semaine bien mouiue fouet
whisk y blan c fenetre yin carte de s vin s som melie r sans toile ttes pour dames merveilleux
cuiller e n bois blessu re pa pier c\ letrres
,~
brocr.
verd ure
vale
cresoone
be"",
annacqualo indossare fine settimana
agua do u sar l11e var (ropa) fin d e se mana bie n
ben. bagnato frusta whisky bianco finestra vino carta del vini ca me riere addetto .'II vine se n za toilette per s ignore
moja do
merav-ighoso cu cchiaio di legno
maravilloso cuch ara de madera herida pa pel de ca rte
ferita
ca rte d a lette re
,~
106
ba tid or whisky bla nco ventana vin e ca rta de vtnos s umi1le r s in se rvicio de senoras
roo
WORD LIST JAPANESE
BRITISH AND AMERICAN ENGLISH
GERMAN
GREEK
upstairs 21 utensils 16
oben
Elt a VW,
Utensilien
lluyfl{llXCt OKftJ'l
~# . iIl !~
vacancy 28 valuabies 20 Value Added Tax (VAT) 25 (US: Sales Tax ) veal 9 vegetable 9 vegetarian 9 vinegary 12 (of wiMe)
offene Stelle Wertsachen
'KEvil atOll (yLu OOVA€Lli) T41U /..q;i]
;.:ti , ~ ~ . 1t.t.Oi.
Mehrwertsteuer
it lJD fia ~
(nA) 1l0OXUQUXl yU),.UXTOi;
1C l:. ~
AuxaVlItO
!f't
vegetarisch wie Essig
ocv ;UOt (YL« xQuoL)
vintage 10
weinlese/weinja hrga ng
cooed
visit 23 (verb) voucher 26
besuchen
f 1tHJXI\! t to fJ.lll
WM
Gutschein
XO'l'JTOvl1orAtLO
lIE!'
OfQl3tt6Qor; ofe!3 lt Oe u VtoUA(iJw
~fL
wardrobe 21 wash basin 21
Kellner Kellnerin Kleiderschrank Waschbecken
waste 27 (verb)
verschwenden
was te-paper basket 24 water jug 13 (US: water pitcher) watercress 9 waterv 15 wear "zu (ver/:l) weekend 4 well 23 wet 17 (adj .)
Papierkorb Wasserkaraffe
Ol'WtU/..W XU)iXOl ylO uXQTjOl:U severe VfQOU
*~ L
vfQoxaeba!!o
» v 'J /'
wa iter 3 waitress 3
wltb},. 16
( f I(}Urt )
whisky 6 (US: whiskey) white 10 window 8 winc 6 wine list 8 wine waiter 3 without 15 women's toilet 2 ( U O;: , "'"'0 ....."'...' ..
Kalb Cem us e
Brunnenkresse wasserig tragen Wochenende gut naB Schneebe s..n'Ruhrgera t Whisky weiB Fenster Wein Weinkarte Weinkellner ohne
Dament oilette
{ITO JTaVffi 1(ClTWIlU
XOQ'tOlpuyo; (tQuyo~;)
VU[T~eU;
2P.'i1:, JWl:I:
+t-~~
~1t Ht
J. \\
lIj; ~
( t:jt C') ft h lJ c. ~ HE ~ )
(1\) ? J. { ~ V;.<;,
( "I.e )
if nlU, Ii.. T is!;m# (?:!-l
oec r s , {tl;)
iJUI'l ~
< -r iJ' :::
lpoQw
U
l!I*
'JlJJ' 1 ,
(If !r:l
:it~
I~ h t:
h h t: < Q
ot'ioxu
ry { ;.<; .t -
NoUXOr;
8,
naeuOuQO
~
)tQuol
/ f:";t it'i
itma).o'(or; XQUOlWV ofQl3rroQor; '(la KQaol XWQl; '{lJVUtitfla T01.! U/..f t U
7 { / 'J;.<;t-,
'7{/ f1U
'7 { :-[[ -":l U ff ... ~L. " lItAmH 1.- -)
~
(E 7'r' ,?,J!jl
>'0('>..... )
wonderful 15 wooden spoon 16 wound 23 writing paper 24
wunder bar Holzloffel Wunde Schreibpapier
z.oo 22
Zoo
( 7 ~ /" )
~ .Ii! 7 r' '7;'~, j:l;tpj(7) "7r<7di
* -:>1:1:" "
XUAU u'(Qor; ;("tUJtJlttiQl (n .;(. '(la au'(ti)
(t n
-t -, t;f \' ,
vEQooMr;
oul3l3m:oxuQlUxo
"
U1tf,eOXOr;
-t li G L p
; UMV'l xourUAU
* 1' 1:
tQUU!!U
"
XUQ"tLYW YQu tp4t0
107
f t -ttli.. , 1;:r mfd
ApPENDI X 1 IRREGULAR VERBS
INFINITIVE
PAST TENSE
PAST PARTICI PLE
INFINITIVE
PAST TENSE
PAST PARTICIPLE
be bea t become begi n be nd bite blow break bring build
was beat became began bent bit blew broke brought built burnt Dought cau ght chose came cost cut dug did d rew dreamt drank drove ate fell fed felt fou ght found flew forgot froze got gave went hu ng had heard hid hit held hurt kept knew laid led leant learnt left
bee n bea te n bec ome begun bent bitten blown broken brought built burnt bought caugh t chosen come cost cu t dug done drawn d reamt drunk d rive n ea te n fallen fed felt fought found flown forgotten frozen got gwen gone hung had heard hidden hit held hurt kept known laid led leant learnt left
lend let lie ligh t lose make mean meet put read rid e rin g
lent let lay lit los t made meant met put read code
lent let lain lit lost made m eant met pu t read ridden
Tan g
rlln B
rise run say see sell se nd se t
rose can said saw sold sen t set
risen run sa id seen so ld sent set
shake
s hook
shine shoot sh ut sing sink sit sleep slide smell speak spend stan d steal stick strike swea r swim tak e tea ch tear tell th in k thro w understand wake wear win write
sho ne shot shut sang sank sat slept slid smelt
::ohd"-t:1I shone
burn
DUy catch choose come cos t cut dig do draw d ream drink d rive cat fall feed feel figh t find fly forget freez e get give go hang have hear hide hit hold hurt keep know lay lead lean learn leav e
108
spoke spe n t stood stole stuc k struc k swore swam took ta ught tore told thought th rew understood woke wore won wrote
shot shut
sung sunk sa t slept slid smelt spoke n spent stood stolen stuck struck sworn sw u m take n ta ugh t to m told though t th rown understood woke/woken worn wo n written
ApPENDIX 2 EXTRA WORD CATEGORIES .
Extra Word ca tego ries with unit number:
greetings 1 grilled meat 9
aperitifs 8
health care person ne l 23 health problem s 23 herbs 12 holidays 4 hot drinks 18 hotel activities 20, 21
ba throom eq u ipment 21 bed equipme nt 24 bills 26 clothes 20 cockta ils 7 coo king o pera tions 17 coun tries /nationa lities 10,19 crockery 16 cu rre ncie s 2, 25 customers' com plai nts 15
cutlery 13 the d ay 4 days of th e week 1 direction s 10
kitchen equip ment 16, 17 letter abbreviations 28 liqueurs 7
meal s 3 mea t 9 method s of cooking 9 mixers 6 months 5
restaurant staff 3 road signs 22 room eq uipme nt 24 roo m ty pes 1
seasons 3 se rvice 26 she llfish 14 smokers' equipment 13 snacks 18 spices 12 spirits 6 starte rs 8 statione ry 24 street term s 22 telephon e terms 19 title s 3 transport 22
vegetables 9 numbers 1, 2. 5
eme rgency services 23 offal 14
wines (fortified ) 6 wines (table) 6 wine terms 10
paymen t term s 25 pe rso nal details 28 poultry 13
the year 4
family 27
fish 12 rracn ons 7 frui t 11
ApPENDIX 3 ROLE PLAY INFORMATION A Na me
Sa rah Lee
Addres s
.. Victo r Street York England
Date of Birth
12.4.68
Passport No.
L 784789 C
Issu ed a t
Liverpool
Date of issue
31.3 .94
Ne xt add ress Ho me
109
ApPENDIX 4 ALPHABET LISTS
2 useful standa rd codes for clarifying spellings over th e tele phone: A B C D E F G H I
J K L
Alpha Bravo Charlie De lta Echo Foxtrot Glove Hotel Ind ia Juliet Kilo Lima
A B C D E F G H I
J
M
Mike
N
Nove mber Oscar Papa Quebec Romeo Sierra Tango Uniform Victor William Xcray Yankie Zulu
o P Q R 5 T U V W X Y Z
K L M N
o
And rew Benjamin Charlie David Ed wa rd Fre de rick George Ha rr y Isaac Jack King Lucy Mary Nellie Oliver
P
Peter
Q R S
Qu eenie Robe rt Sugar
T
Tommy
U V W X Y Z
Un cle Victor William Xmas Yellow Zebra
ApPENDIX 3 ROLE PLAY INFORMATION B
Na me
Wim Van de Veen
Address
Haarlenrnst raat 19 Utrec h t Th e Netherlands
Date of Birt h
17.11.62
Passport No.
F 7304722
Date of issue
14.2.93
Next address Randolph Hotel Oxford, UK
110
EIlglish or til< This course has been specially developed for young trainees who will be working in hotels and restaurants where they will need English to deal with customers. It begins at post-elementary level and takes students to a low-intermediate level. The emphasis is on speaking and understanding English in the contexts of reception, reservations, and all front of house areas; restaurant, bar, and kitchen.
There are 28 units which cover a range of topics such as how to take bookings, dealing with enquiries and complaints, giving directions, methods of payment, names of dishes, and methods of cooking. Each unit contains two listening sections with accompanying tasks.The listening scripts are printed in full at the back of the book . There is a language study and practice section, an activity section,and a vocabulary development section. There is also a word list of core vocabulary in English, French, Italian, Spanish, German, Greek, and Japanese. This New Edition has been substantially revised and updated . The course comprises a Student's Book, Teacher's Book, Workbook, and Class Cassette.
The New Edition of the Teacher's Book contains helpful unit-by-unit teaching notes and a key to the exercises.
I
ISBN 0-19-43 7665- 6
9
~8~JIUUJ~
