9. Translate into English:

1. Менеджер взяв на себе відповідальність перед працівниками складати розклад чергувань працівників.

2. Він розпочав свою кар’єру як бармен, але завдяки досвіду та вмінням став менеджером бару.

3. Життєвий досвід та такт допомогли їй вирішити проблему з клієнтами.

4. Покращення оточення нашого закладу повинно бути важливою статтею бюджету.

5. Підтримувати зацікавленість працівників можливо з допомогою високої платні.

10. Say whether these statements are true or false:

1. All managers of catering establishments are responsible for hiring and firing staff, maintaining order and standards of food and premises.

2. Kitchen managers must prepare financial statements and budgets.

3. Personal qualifications are less important than experience.

4. Only people of certain age are able to be managers.

5. Managers’ working hours are not fixed: they can work late in the evening, on weekends, etc.

11. DO it:

a) Read and dramatize a dialogue:

Client: Good evening, sir. Can you help me?

Manager: Yes, sir. What is wrong?

Client: I was quite dissatisfied with the services your personnel provided. I am very sorry but I must tell you that your waiters do not correspond to your establishment.

Manager: What has happened, sir? May I ask you who served you. Please, give me your bill. Thank you.

Client: It was Mr. Gorech. First of all, I made an order and had to wait for 35 minutes till it was brought.

Manager: I am terribly sorry but as I see from your bill you ordered a dish that requires much time to be cooked. It is a luxurious restaurant, and we cannot serve cooked-beforehand dishes.

Client: Oh, I see. But your waiter didn’t explain it to me.

Manager: I am sorry. I’ll take it into consideration and rebuke the waiter.

Client: The second question is why the sum in the bill is higher than the price of my meal.

Manager: That is because we add tips to the bill. It is usual practice in expensive restaurants.

Client: Oh, I don’t know. Excuse me for troubling you.

Manager: That is alright. I hope you have no more complaints and will visit us again.

b) Make up dialogues based on one of the situations:

1) The co-owners of a hotel argue about catering managers, their number and responsibilities.

2) Dramatize a conversation between a kitchen manager and a bar manager about pros and cons of their jobs.

12. Read the text and draw the organizational chart for the food and management department.

The food and beverage manager is responsible for the restaurant and the kitchen. Three people report directly to him: the head waiter, the bar manager, and the head chef. The head waiter manages the specialist wine waiters, and other waitress and waitresses. The bar manager is responsible for the bar staff. The head chef managers the kitchen and under him comes the assistant or sous chef. Then any other chefs report to the sous chef. Finally, the kitchen porters come at the bottom of the reporting line.

Unit 17 Menu Planning in Catering Establishments