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Conversational Spanish Grammar for the Hospitality Classroom

ISBN: 978-0-471-73009-5
256 pages
September 2006, ©2007
Conversational Spanish Grammar for the Hospitality Classroom (0471730092) cover image
Latinos are the fastest growing workforce in the hospitality industry, and with all of the inherent challenges of running an efficient hospitality business, managers and employees can't afford miscommunication among the staff. Conversational Spanish Grammar for the Hospitality Classroom is the perfect learning tool for students and employees, as well as a powerful communication resource for industry managers.

This easy-to-use guide shows how to combine technical vocabulary commonly used by Spanish-speaking workers with fundamental grammar principles to effectively converse in real-world situations that pertain to hotel and restaurant operations. Packed with valuable exercises and proven teaching tools, Conversational Spanish Grammar for the Hospitality Classroom is ideal preparation for a successful career in today's multicultural industry.

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Preface.

PART ONE: RESTAURANT OPERATIONS.

Chapter 1: Preliminary Lesson.

Overview.

Unit Content.

The Sounds in Spanish.

Stress in Spanish Words.

Common Expressions.

Subject Pronouns.

Present Tense of  serestar, and tener.

Conversational Professional Interaction.

Questions to the Class.

Chapter 2: The Present Indicative Tense of Regular Verbs—Questions—Negations.

Overview.

Unit Content.

Technical Restaurant Vocabulary (I).

The Present Tense of Regular Verbs.

How to Form Questions in Spanish.

Most Common Interrogative Words in Spanish.

Negations.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

Chapter 3: Articles – Nouns – The Verb “Gustar”.

Overview.

Unit Content.

Technical Restaurant Vocabulary (II).

Definite Articles.

Indefinite Articles.

Spanish Nouns.

The Spanish Verb Gustar.

Conversational Professional Interaction.

Questions to the class.

Cultural Vignette.

Chapter 4: Irregular Verbs – “ir a + an Infinitive – Numbers – Time.

Overview.

Unit Content.

Technical Restaurant Vocabulary (III).

The Present Tense of Irregular Verbs.

The Verb Ir Followed by the Word a and an Infinitive.

Cardinal Numbers.

Ordinal Numbers.

Telling the Time of Day in Spanish.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

PART TWO: KITCHEN OPERATIONS.

Chapter 5: Adjectives – Colors.

Overview.

Unit Content.

Technical Kitchen Vocabulary (I).

Descriptive Adjectives.

Possessive Adjectives.

Demonstrative Adjectives.

Adjectives of Nationality.

Colors.

Adjectives as Nouns.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

Chapter 6: Stem-changing Verbs – “hay que,” “tener que,” “antes de,” después de” Plus an Infinitive.

Overview.

Unit Content.

Technical Kitchen Vocabulary (II).

The Present Tense of Stem-Changing Verbs.

The Expression Hay que Plus an Infinitive.

The Expression Tener que Plus an Infinitive.

The expressions Antes de and Después de Plus an Infinitive.

Conversational Professional Interaction.

Questions to the Class.

Chapter 7: Commands – The Calendar and Dates.

Overview.

Unit Content.

Technical Kitchen Vocabulary (III).

Commands (Giving Orders or Advice).

The Calendar.

Days of the Week.

Months of the Year.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

PART THREE: HOUSEKEEPING OPERATIONS.

Chapter 8: Reflexive Verbs – “hace” with Time and Weather Expressions—The Weather.

Overview.

Unit Content.

Technical Housekeeping Vocabulary (I).

The Present Tense of Reflexive Verbs.

Reflexive Verbs and Commands.

Hace with Time and Weather Expressions.

The Weather.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

Chapter 9: The Preterit (Past Tense) – The Spanish “a” before Persons.

Overview.

Unit Content.

Technical Housekeeping Vocabulary (II).

The Preterit of Regular Verbs.

The Preterit of Irregular Verbs.

Stem Changes in the Preterit Tense.

The use of a in Spanish before Persons.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

Chapter 10: The Imperfect Indicative of Regular and Irregular Verbs  – Spanish Prepositions – The Use of “por” and “para”.

Overview.

Unit Content.

Technical Housekeeping Vocabulary (III).

The Imperfect Indicative of Regular and Irregular Verbs.

Use of the Imperfect.

Spanish Prepositions.

Use of Por and Para.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

PART FOUR: ENGINEERING OPERATIONS.

Chapter 11. “ser” and “estar” – The Present Progressive Tense.

Overview.

Unit Content.

Technical Engineering Vocabulary (I).

Uses of Ser.

Uses of Estar.

Ser vs. Estar.

To Be substituted by Tener.

The Present Progressive Tense.

Uses of the Present Progressive Tense.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

Chapter 12: Object Pronouns – Adverbs of Time.

Overview.

Unit Content.

Technical Engineering Vocabulary (II).

Direct Object Pronouns.

Indirect Object Pronouns.

Direct and Indirect Object Pronouns Used Together in the Same Sentence.

Object Pronouns and Commands.

Object Pronouns with the Infinitive Form and the Present Progressive Tense.

Adverbs of Time.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette. 

Chapter 13: The Present Perfect Tense – Adverbs of Manner – Adverbs and the Comparison of Adjectives.

Overview.

Unit Content.

Technical Engineering Vocabulary (III).

The Present Perfect Tense.

Adverbs of Manner.

Comparison of Adjectives, Adverbs, and Nouns.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

PART FIVE: HUMAN REESOURCES (PERSONNEL DEPARTMENT).

Chapter 14: The Future Tense – The Present Subjunctive – Adverbs of Place.

Overview.

Unit Content.

Technical Human Resources Vocabulary (I).

The Future Tense.

The Present Subjunctive Tense.

Uses of the Present Subjunctive.

The Subjunctive after Expression of Time.

Adverbs of Place.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

Chapter 15: The Conditional Tense – The Imperfect Subjunctive Tense – Adverbs of Intensity.

Overview.

Unit Content.

Technical Human Resources Vocabulary (II).

The Conditional Tense.

The Imperfect Subjunctive Tense (Past Subjunctive).

Adverbs of Intensity.

Conversational Professional Interaction.

Questions to the Class.

Cultural Vignette.

Chapter 16: Grammatica Expressions – Non-Professional Vocabulary – Expressions of Emotion.

Overview.

Unit Content.

Technical Human Resources Vocabulary (III).

Grammatical Expressions.

Nonprofessional Vocabulary.

Expressions of Emotion.

Conversational Professional Interaction.

Questions to the Class.

Glossary.

Index.

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Matt A. Casado, EdD, CHA, is Professor in the School of Hotel and Restaurant Management at Northern Arizona University, where he has been teaching and conducting hospitality research for seventeen years.
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  • Content is focused on vocabulary and hands-on situations that will be encountered in the real world.
  • A large selection of in-class exercises pertaining to the hospitality and restaurant business are contained in each chapter
  • Companion website includes teaching tips for each chapter and answers to class exercises and quizzes.
  • Contains cultural vignettes to acquaint managers with some aspects of Latino family life
  • Includes glossary of hospitality-related terms
  • This book is geared toward students and their learning goals as potential managers not just managers themselves.
  • Technical vocabulary consists of terms usually used by workers from both Mexico and Central America.
  • Designed to provide the tools necessary for instructors of Hospitality Spanish that would  fulfill the requirements of a one- or two- semester course.
  • Ideal solution for hospitality programs cognizant of preparing students for the needs of an increasing number of workers and visitors not fluent in English.
  • Author is currently an experienced Spanish instructor of 12 years in Northern Arizona University's School of Hotel and Restaurant Management.
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Instructors Resources
Wiley Instructor Companion Site
Instructor's Manual to Accompany Conversational Spanish Grammar for the Hospitality Classroom
Instructor's Manual includes sample syllabi, examples for grammatical concepts, and answers to questions in the text.
Instructor's Compaion Site
óCompanion website with downloadable Instructor's Manual.
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