1. catering terminology /Terms

Organization Chart

organization chart

front hall: Front of the House

the house in front (in English, the house can also be used to refer to the restaurant, and the front of the restaurant is of course the front hall! )

backyard: Back of the House

The back of the dining room is of course the backyard! )

restaurant manager: Manager of The Restaurant

manager of the restaurant

department manager: Department Head

department head (the head of a department is the department manager).

food and beverage manager: Food and Beverage Manager

food and beverage manager

floor staff: Floor Staff

floor staff

foreman: Captain

captain of the army (is the weight of an army captain similar to that of a restaurant foreman? )

supervisor: supervisor

super+supervisor

super supervisor (the waiter's super supervisor is the supervisor! )

waiter: Waiter/Waitress

waitress

bartender: Bartender

Bar+Tender

bartender (of course! )

cashier: cash

cash+ier

money person (the person in charge of money must be a cashier! )

Receptionist

Receptionist+IST

Receptionist (person in charge of reception)

Chef: Chef

Cold Chef

Head Chef: Head Chef

Chef/Cutter: The Prep Person

Preparer (chef).

handyman: Bus Boy

boy (Bus usually means "bus", but in America, Also refers to doing odd jobs in restaurants)

Dishwasher

Dish+Wash+er

Dishwasher (person who washes dishes)

Warehouse keeper: The Steward

Administrator (the hotel only needs a special administrator for the warehouse, so the "warehouse" is omitted)

2. Situational English/. I'm going to attend English training, and I don't have that much time. Let's start from bit by bit and accumulate practical English in the catering industry.