Hotel/Restaurant Spanish

In 1987, due to the rapidly increasing number of Hispanics working hotel and restaurant businesses the United States, the Hotel/Restaurant Technology Department of Nassau Community College asked the Foreign Language Department to develop a course to help its graduates deal with this non-English speaking minority. It is obvious that an alternative would be for Hispanics to learn English, but because many of them are illegally residing this country and because hotel and restaurant businesses generally pay under the table anyway or let people work for tips off the books, there is little incentive for Hispanics to learn English. I have been teaching Spanish at Nassau Community College for 25ears, so when this opportunity came up, I asked to develop the course. In spite of the Hotel/Restaurant Technology Department's eagerness to offer this course as soon as possible-they said there were approximately 60 students ready to take it-there were a considerable number of obstacles to overkcome right from the start. First, the Hotel/Restaurant Technology Department supplied me with a list of more than 44 topics that had to be included the course. Next they told me that I had to clearly spearate the functions that take place in the front of the house, which would includce front office, dining room service, maitred', wine service, etc., from those that take place in the back of the house, which would include housekeeping, the entire culinary area, and facilities engineering, all this plus overall management. And finally, they told me that the course had to be taught both

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