Приложение к контрольной работе № 3

Направление «Технология продукции и организация общественного питания»

FROM HISTORY OF BREAD

There are no records of when or where bread originated. It is certain, however, that the known history of bread is longer than the history of any other food and that the history of bread runs parallel with the known history of man.

Although the history of bread is nearly as old as the history of mankind, the basic formulation has changed little. The history of bread is actually the history of the baking oven, and of the raw materials used in the preparation of bread – mainly the flour and leaven.

In very early times grain was pounded. During the Stone Age grain was crushed between stones and gave crude flour which was mixed with water, shaped to a round flat cake and then cooked on a large flat stone over a fire.

Wheat and barley were two of the earliest plants to be cultivated and primitive people living as early as 5000 B.C. are known to have eaten these grains. Eventually it was discovered that adding water to the grain made it more palatable.

The ancient Egyptians were known to grow barley and wheat. Excavations of their cities revealed that they enjoyed flat breads with nearly every meal. It is likely that leavened or raised, bread was discovered accidentally when wheat and water mixture was left in a warm place, causing the naturally occurring yeast to produce puffed-up dough.

Cooking the dough in an oven over an open fire produced an even better grade of bread. The first ovens were clay structures in which a wood fire was burned. When the wood had completely burned, the ashes were scooped out from an opening on the side of the oven. The wheat dough was placed inside the oven and then the opening was sealed. By the time the oven had cooled, the bread was baked.

Answer the following questions.

1. What are the names of the earliest plants which primitive people cultivate?

2. How many periods in the history of bread are described in the text?

3. How has the process of breadmaking changed since the Stone Age?

4. How did people bake bread in the past?

Приложение к контрольной работе № 3 Направление «Менеджмент»

MANAGEMENT AND MANAGERS

Big companies have many managers who head departments. They are all responsible to the managing director. The board of directors appoints managing director to be in charge of the day-to-day running of the company. Among various departmental managers the following can be mentioned:

1. personnel manager, who heads the personnel department in a company that deals with employing and training people;

2. sales and marketing manager, who deals with the business of advertising and selling goods or services and thus he is in charge of promoting the company product;

3. management accountant.

Let us consider the role of a management accountant for a company.

Top management very often depends on the management accountant for information necessary for making decisions. To evaluate decision alternatives the accountant uses special analysis and reporting techniques. Decisions about long-capital expenditures are the most complex. However, day-to-day operating decisions call for accurate evaluation too. So a major task of managers is to set plans for the business on the information presented by the management accountant. Having set plans for business, managers must monitor progress and take any corrective actions. To do their work properly management accountants should be highly qualified and they need to keep up with the latest developments in the uses of computers and in computer system designs.

Answer the following questions:

1. Who is in charge of the running of the company?

2. Who are all departmental managers responsible to?

3. What are the duties of a personnel manager?

4. What does a sales and marketing manager do?

5. On whose activity does the top management depend?

6. What are the requirements for management accountants?