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English for Restaurant Service

English for Restaurant Service

Face-to-face communication with international guests: bookings, menu advice, bar service and complaint handling.

Restaurant staff serving international guests at the table

English for Restaurant Service

English for Restaurant Service

Face-to-face communication with international guests: bookings, menu advice, bar service and complaint handling.

35hours
4weeks
20hTheory
14hPractice
1hTest

A 35-hour programme over 4 weeks: 10 situation-based units plus a final test. Learners build the language reflexes to greet guests, take orders, present wine and resolve issues in professional English.

Tuition2.500.000₫ / learner
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Training objectives

  • Provide the vocabulary, professional terminology and applied grammar used in restaurants and bars.
  • Understand the English terms for tools, glassware, menus, wine styles and the six classic base spirits.
  • Master the internationally standard service phrases.

Learning outcomes

  • Respond fluently in face-to-face conversation with international guests.
  • Greet guests, advise on the menu, and take and repeat orders accurately in English.
  • Present, open and pour wine at the table; resolve service-area issues in English.
  • Maintain a professional, confident manner, manage emotions and own the quality of communication.

Roles after the course

  • Restaurant and hotel staff serving international guests
  • Self-employment or a start-up in the restaurant and hotel sector

Programme content

Unit 1

Taking phone calls

02 hours
Theory 01hPractice 01h
Objectives
  • Use the vocabulary for answering telephone calls.
  • Use the target structures (Can/Could, I’d like to…).
  • Build a courteous, confident and professional communication habit.
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Unit 2

Giving information

02 hours
Theory 01hPractice 01h
Objectives
  • Use the vocabulary for describing the location and facilities of a restaurant or hotel.
  • Use the present simple of “be”.
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Unit 3

Introduction to wines and food pairing

03 hours
Theory 02hPractice 01h
Objectives
  • Learn the terms for wine styles (red, white, rosé, sparkling) and basic tasting descriptors (dry, sweet, full-bodied, fruity).
  • Advise on food-and-wine pairing from the menu in English.
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Unit 4

Bar operations & mixology English

04 hours
Theory 02hPractice 02h
Objectives
  • Master the English terminology for bar tools, ingredients and core mixing methods.
  • Present the menu, describe drink flavours and run the service sequence confidently in professional English.
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Unit 5

Taking restaurant bookings

05 hours
Theory 03hPractice 02h
Objectives
  • Use the vocabulary for gathering information when taking a booking.
  • Use adverbs of frequency.
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Unit 6

Handling guest complaints

03 hours
Theory 02hPractice 01h
Objectives
  • Explain and decline a guest request politely.
  • Use present simple short forms.
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Unit 7

Receiving guests

04 hours
Theory 02hPractice 02h
Objectives
  • Use the vocabulary for greeting and receiving guests at a restaurant or hotel.
  • Use possessive adjectives.
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Unit 8

Serving in the bar

05 hours
Theory 03hPractice 02h
Objectives
  • Use the vocabulary for offering and asking what a guest would like at the bar.
  • Use requests and offers (Can/Could, Shall…).
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Unit 9

Instructions

03 hours
Theory 02hPractice 01h
Objectives
  • Use the vocabulary for explaining the drinks a guest has ordered.
  • Give instructions using sequence markers (first/next/then/finally…).
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Unit 10

Taking a food order

03 hours
Theory 02hPractice 01h
Objectives
  • Use the vocabulary for taking a food order (starters, mains, desserts…).
  • Use guest-request forms and articles (a/an/the).
Content
  • Vocabulary
  • Structures to practise
  • Skills
  • Exercises
Final test

End-of-course examination

01 hour
Objectives
  • Assess listening, speaking and situation-handling ability in professional English.
Content
  • End-of-course examination

Admission requirements

Learners aged 15 and above, literate (able to read and write), and in good health.

Certificate issued by

Nhan Dao Vocational School — Ho Chi Minh City Department of Education and Training

Assessment & certification

Continuous assessment (regular + periodic tests) combined with a final examination on a 10-point scale. A score of 5.0 or above qualifies the learner for course completion and an elementary vocational certificate.

Tuition effective from 1 August 2026 per Notice TB-153 dated 23 July 2026 issued by Nhan Dao Vocational School.

General training objectives

  • Train practitioners for the restaurant and hotel service trade with occupational competence matching the training level.
  • Develop ethics, health and professional responsibility.
  • Enable learners to find work, create their own work, or progress to a higher qualification after completion.

Key areas of emphasis

  • Industry-specific English vocabulary
  • Communication in the workplace
  • Reading restaurant and hotel menus
  • Serving and communicating with guests in English

Completion requirements

All required assessment scores completed; a final examination score of 5.0 or above; and not subject to criminal prosecution at the time of the final examination.

Reference materials

  • Donald Adamson (1992), Basic English for Hotel Staff: Be Our Guest, Prentice Hall International (UK) Ltd.
  • Trish Stott and Roger Holt (1991), English for Tourism: First Class, Oxford University Press.
  • Christopher St. J Yates (1992), English in Tourism: Check-in, Prentice Hall International (UK) Ltd.
  • Rod Revell & Chris Stott (1982), Five star English for the hotel and tourist industry, Oxford University Press.
  • Lê Huy Lâm & Phạm Văn Thuận (2001), Spoken English for Hotel Staff, NXB TP. Hồ Chí Minh.
  • Leo Jones (1998), English for the travel and tourism industry: Welcome, Cambridge University Press.

Ahead of regulation

Why a vocational certificate matters

01

Rules are tightening

The 2025 Employment Law (in force 1 Jan 2026) requires a national vocational skills certificate for safety-sensitive occupations for the first time — the list may widen over time.

02

Star-rated hotels

Under TCVN 4391:2015, a food-and-beverage or bar supervisor needs an elementary, intermediate or college vocational qualification; holders of other certificates must complete a conversion course.

03

Hiring advantage

Holding a certificate early makes applications and promotion easier — especially for people already working who need to formalise their skills.

Beyond the certificate

A structured route to employment

  • Digital skills profile — skills profile plus practice and performance video.
  • Hiring network — bars, cafés, restaurants and hotels across Bartender.com.vn.
  • A real competition stage — referral to Saigon Bartender Connect; top learners get hiring priority.
  • Post-graduation tracking — we record the employment rate to measure the programme.
Sample bilingual elementary vocational certificate issued by Nhan Dao Vocational School
Sample elementary certificate · Vietnamese – English

Frequently asked questions

How much does English for Restaurant Service cost and when does the price apply?

2.500.000₫ per learner. Tuition effective from 1 August 2026 per Notice TB-153 dated 23 July 2026 issued by Nhan Dao Vocational School.

How long is the programme?

35 hours over 4 weeks — 20h theory, 14h practice and 1h assessment, across 11 lessons.

Who can enrol?

Learners aged 15 and above, literate (able to read and write), and in good health.

What do I receive on completion?

An elementary vocational certificate issued by Nhan Dao Vocational School (Ho Chi Minh City Department of Education and Training). Continuous assessment (regular + periodic tests) combined with a final examination on a 10-point scale. A score of 5.0 or above qualifies the learner for course completion and an elementary vocational certificate.

Enrol in this programme

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