Hospitality departments and professional communication etiquette

Section role: supports the 'Decoding the Professional Greeting' section while the teacher formalizes student role-plays, corrects misconceptions, and introduces departmental structures. Slide outline: (1) Title — 'Professional Communication in Hospitality'; (2) Action Plan Debrief — bullets: analyzing greetings from the VIP challenge, what worked and what did not; (3) Formal vs. Informal Etiquette — bullets: why 'Hey' or 'boy' fails in a 5-star hotel, using 'Sir' and 'Madam' correctly; (4) Front Office Department — bullets: reception, check-in procedures, guest inquiries; (5) Housekeeping Department — bullets: room presentation, cleanliness standards, guest requests; (6) F&B Department — bullets: food and beverage service, dietary restriction management; (7) Cross-Curricular Map — bullets: connecting culinary arts, room division management, and service paths to English proficiency; (8) Summary of Key Terms — bullets: Front Desk, Housekeeping, F&B, professional titles. Closing slide: 'Is a hotel just a building, or is it an experience delivered through language?' — sets up the individual department directory matching activity that follows.

Lara di Teachy