Hospitality & Communication
Food Service Chinese Proficiency Program
Professional Chinese Training for the Hospitality Industry
Course Objective
To develop the Chinese communication skills required for foreign hospitality professionals. The course covers guest reception, order-taking, menu presentation, complaint handling, and cross-cultural service etiquette to enhance workplace competitiveness.
| Week | Topic | Learning Task |
|---|---|---|
| 01 | Introduction to Food Service Chinese | Basic greetings and self-introductions |
| 02 | Restaurant Job Roles | Role definitions and mock interviews |
| 03 | Greeting and Seating | Guest reception and seating conversations |
| 04 | Menu Presentation | Describing ingredients and cooking methods |
| 05 | Taking Orders (I) | Handling standard food and drink orders |
| 06 | Taking Orders (II) | Modifications and special preferences |
| 07 | Upselling Skills | Recommending specials and side dishes |
| 08 | Special Requests | Managing allergies and dietary restrictions |
| 09 | In-Meal Service | Customer care and refill etiquette |
| 10 | Billing and Payment | Handling cash, cards, and digital payments |
| 11 | Complaint Management | De-escalation and professional responses |
| 12 | Takeout and Delivery | Phone orders and delivery platform handling |
| 13 | Taiwanese Food Culture | Local dining customs and specialty dishes |
| 14 | Service Etiquette | Polite expressions and non-verbal cues |
| 15 | Final Assessment | Integrated restaurant simulation performance |
W01-04Greetings & Menu Presentation
W05-09Taking Orders & Table Service
W10-12Billing & Complaint Handling
W13-15Culture, Etiquette & Final Assessment