This work deals with the basic skills needed for professional and functional service of the English-speaking customer in the hotel trade, and for acquiring an advanced level in terms of understanding, interpreting and communicating documents or messages in everyday situations. The manual deals with topics relating to the way of expressing oneself verbally and interpreting the global meaning of oral and written messages in order to respond to customers’ requests; communication in professional situations related to restaurant services; the weights and measures systems used in the principal English-speaking countries; terminology related to instruments, utensils, drinks and foodstuffs in the restaurant.