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Vocabulary drill

I. Match up:

1) mixed

a) suite

2) full

b) department

3) banqueting

c) helper

4) station

d) board

5) kitchen

e) dance

6) catering

f) drink

7) waiter

g) service

8) dinner

h) waiter

II. Cross out one odd term in each line:

1) cruets, china, napery, break, chrystal, dishes, glassware;

2) haute cuisine, dinner dance, wedding reception, private banquet, company dinner, public banquet, birthday party;

3) a la carte menu, haute cuisine, deluxe, marmalade, superdeluxe, table d'hote menu, sommelier;

4) profitable, luxurious, superb, delicious, band, crisp, adjacent, smooth;

5) coffee-shop, night club, luxury restaurant, exhibition, snack-bar, fast-food restaurant;

6) bartender, busboy, sommelier, station waiter, caterer, counter, storekeeper.

III. Group the following terms according to the titles in the table (6 terms in each group):

Coffee, banqueting suite, pantry, cereals, self-catering, continental breakfast, buffet service usual, bacon, biscuit, soda, counnter service, roll, servery, storeroom, room service, table d'hote dinner, linner, tea, mixed drink, toast, brunch, cocktail lounge, drive-in service, beer, sandwich, a la carte dinner, full English breakfast, dining-hall, table service usual juice

FOOD

BEVERAGES

PREMISES

TYPES OF MEALS

TYPES OF

FOOD SERVICE

IV. Match the terms with the definitions:

1) a function room

a) a menu with a lot of different dishes at separate prices, from which a guest can choose what to order

2) a storeroom

b) an assistant waiter who clears away dirty plates and cutlery, offers bread and water to guests

3) a servery

c) a menu which has a fixed set of dishes at a single price for the whole meal

4) catering

d) a special room for holding such functions as lunch parties, company dinners, birthday parties or weddings

5) an a la carte menu

e) a special room in a restaurant where foodstuffs and dining-room supplies are stored

6) a busboy

f) supply of food and beverages for different formal and informal group functions

7) a bartender

g) a special area in the kitchen where waiters pick up ready dishes ordered by restaurant guests to take them to the tables

8) a table d'hote menu

h) a person at a bar who serves beverages to guests

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