Добавил:
ivanov666
Опубликованный материал нарушает ваши авторские права? Сообщите нам.
Вуз:
Предмет:
Файл:4310.pdf
X
- •Предисловие
- •Part I. BUSINESS DEALS
- •Warm up. Do you know how to start retailing?
- •Text I. How to Start Retailing.
- •Read and translate the text
- •Unit I
- •Ex. 1. Arrange synonyms in pairs:
- •Ex. 2. Arrange antonyms in pairs:
- •Ex.3. Fill in the gaps using your active vocabulary:
- •Ex.4. Translate into Russian:
- •Ex. 5. Translate into English:
- •Warm up. What do you know about markets in general?
- •Text II. Changing Markets
- •Read and translate the text
- •Unit 2
- •Active Words and Word Combinations:
- •Ex. 2. Arrange antonyms in pairs:
- •Ex.3. Fill in the gaps, using your active vocabulary:
- •Ex.4. Translate into Russian:
- •Ex. 5. Translate into English:
- •Text III. The Retailing Sector
- •Read and translate the text
- •Unit3
- •Ex.1. Arrange synonyms in pairs:
- •Ex.2. Arrange antonyms in pairs:
- •Ex.3. Fill in the gaps using your active vocabulary:
- •Ex.4. Translate into Russian:
- •Ex.5. Translate into English:
- •REVISION ( Units 1-3 )
- •Warm up. What kinds of merchandise do you know?
- •Text IV. Knowledge of Merchandise
- •Read and translate the text
- •Unit 4
- •Ex.1. Arrange synonyms in pairs:
- •Ex.3. Fill in the gaps using your active vocabulary:
- •Ex.4. Translate into Russian:
- •Ex. 5. Translate into English:
- •Warm up. What does economics study?
- •Text V. What’ s Economics?
- •Read and translate the text
- •Units 5
- •Ex. 1 Arrange synonyms in pairs:
- •Ex.2. Arrange antonyms in pairs:
- •Ex.3. Fill in the gaps using your active vocabulary:
- •Ex.4. Translate into Russian:
- •Ex. 5. Translate into English:
- •Warm up. What do you know about investment?
- •Text VI. Different Types of Investment
- •Read and translate the text
- •Unit 6
- •Ex. 1 Arrange synonyms in pairs:
- •Ex. 2 Arrange antonyms in pairs:
- •Ex. 3 Fill in the gaps using your active vocabulary:
- •Ex.4 Translate into Russian:
- •Ex. 5 Translate into English:
- •REVISION ( Units 4-6 )
- •Read and translate the text
- •Текст A. At the Trading Centre
- •Tasks to the text.
- •Ex.2 Choose Russian equivalents for the following word combinations:
- •Ex.4 Tell us about your way of shopping, using the following questions:
- •Текст В. At the Oriental Market
- •The tasks to the text
- •IT IS INTERESTING TO KNOW
- •Reading Food Labels
- •USEFUL ADVICE
- •Shopping in Britain
- •PROVERBS AND SAYINGS TO MEMORIZE
- •Read and translate the text
- •COOKING IN KATE’S HOUSE
- •Dialogues
- •At Table
- •Make up dialogues, using the following plots:
- •I. Give the ways of cooking a fried chicken in a correct order:
- •II. Choose the Russian equivalents to the following words:
- •Methods of Cooking
- •IT IS INTERESTING TO KNOW
- •PROVERBS AND SAYINGS TO MEMORIZE
- •Ex. 4. Make the mind map, concerning traditional Russian salads
- •Ex. 1. Give English equivalents to the following:
- •THE TWO ASPECTS OF FOREIGN TRADE
- •VISIBLE AND INVISIBLE IMPORTS AND EXPORTS
- •If you take care of our imports, our exports will take care of themselves.
- •Ex. 3. A. What kind of goods can you buy in the following sections of the department store? Match the items with the department.
- •1. Give a definition of a price.
- •PART IV. CLASSIFICATION OF RESTAURANTS IN MODERN HOSPITALITY INDUSTRY.
- •Pre-reading
- •Ex.1. Read and translate the following words
- •4. What is the difference between the front and the back of the house area?
- •DUTIES OF MANAGERS, HOSTESSES, AND SERVERS
- •Duties of hostesses
- •Duties of servers
- •6. Do you agree that management of a restaurant begins in the parking lot and ends in the bathrooms? Prove your point of view.
- •Text 3. AT THE ACADEMY CANTEEN
- •Text 4. TYPES OF MENUS
- •The menu may be the most important ingredient in the restaurant’s success. The restaurant’s menu must agree with the concept, the menu must exceed the market expectations. The type of menu will depend onthe kind of restaurant deing operated.
- •There are six main types of menus:
- •A la carte menus offer items that are individually priced.
- •Table d’hote menus offer a selection of one or more items for each course at a fixed price. This type of menu is used more frequently in hotels.
- •Du jour menus list the items of the day.
- •Tourist menus are used to attract tourists’ attention.
- •California menus are so named because in some California restaurants guests may order any item on the menu at any time of the day.
- •Cyclical menus repeat themselves over a period of time.
- •A menu generally consisits of perhaps six to eight appetizers, two to four soups, a few salads, eight to sixteen entrees and about four to six desserts.
- •The many considerations in manu planning attest to the complexity of the restaurant business. Cobsiderations include the following:
- •. Needs and desires of guests;
- •. Capabilities of cooks;
- •. Consistency and availability of menu ingredients;
- •. Price and pricing strategy (cost and profitability);
- •. Nutritional value;
- •. Contribution margin;
- •. Accuracy in menu;
- •. Menu analysis;
- •. Menu design.
- •Tasks to the text:
- •Ex1. Find answers to these questions from the text:
- •1. Why is the menu the most important ingredient in the restaurant’s success?
- •2. How many main types of menu are there?
- •3. Wnat tipe of menu is most frequently used in hotels?
- •4. What is cyclical menu?
- •5. What do cosiderations include?
- •Ex2. Produce communicative situatuions, using the following expressions:
- •Ex.3. Produce a mind map concerning types of menus;
- •Ex.4. Do a composition, describing your own menu;
- •A DIALOGUE TO KNOW AND LEARN
- •WHAT WOULD YOU LIKE TO EAT?
- •Waiter: Hello, please have a seat.
- •What would you like to eat?
- •Ann: I think I’ll have a steak
- •And then for dessert a steak
- •Medium? Rare? Perhapse well-done?
- •Potatoes? Some salad? Some cheese?
- •Served on a toasted bun.
- •I’d like some ketchup too.
- •Waiter: I’ll fix it just right for you.
- •Lots of string beans, lots of cheese,
- •And a salad would be nice,
- •And bring me some water with ice.
- •PROVERBS FOR SAYING TO MEMORIZE
- •1. It makes ones’s mouth water.
- •2. Eat at pleasure, drink with measure.
- •3. One man’s meat is another man’s poison.
- •4. Appetite comes with eating.
- •5. A hungry man is an angry man.
- •6. An apple a day keeps the doctor away
- •GIVE IT A NAME
- •2. It is used to flavour food. It is found in the earth and in the sea water.
- •3. It is something you can drink from. It is made of glass and does not have a handle.
- •4. It is the liquid that comes from fruit when you squeeze it.
- •5. It is food that people eat, usually at fixed times during the day.
- •6. It is food that just enough for one person.
- •7. It is something you can drink from. It is made of china or clay and has a handle.
- •Text 5. RUSSIAN AND AMERICAN RESTAURANT SERVICE.
- •American service.
- •Needs and desires of guests.
- •Another example of good service is when the server does not have to ask everyone at the table who is eating what. The server should either remember or do a seating plan so that the correct dishes are automatically placed in front of the guests.
- •A new creative service has emerged. A less formal – yet professional – approach is preferred by most of the guests.
- •Servers are not only order takers; they are the salespeople of the restaurant. A server who is undereducated about the menu can seriously hurt business.
- •One wouldn’t be likely to buy a car from a salesperson who knew nothing about the car, likewise, customers feel uneasy ordering with an unknowledgeable waiter.
- •Professional Service schools suggests two strategies:
- •It is also a good idea for the chef to coach the servers.
- •Tasks to the text:
- •Ex.1. Complete the sentences, using the information from the text:
- •1. The needs and desires of the guests are what is important - - -
- •2. A less formal – yet professional - - -
- •3. Good servers quickly learn - - -
- •4. Another example of good service is - - -
- •5. People are all impressed by - - -
- •Ex.2. Agree or disagree with the following statements:
- •1. Servers are mainly order takers.
- •2. Customers feel uneasy ordering with an unknowledgeable waiter.
- •3. It is not a good idea for the chef to coach the servers.
- •4. With Russian service the food is cooked in the kitchen.
- •5. American service is not a simplified version of Russian service.
- •Ex.3. Answer the following questions:
- •1. What are the main types of restaurant service.?
- •2. Russian service can be used at a banquet, can’t it?
- •3. Is American service a simplified version of Russian service?
- •4. Name the examples of good restaurant service.
- •5. Do you think Russian service is better than American service?
- •Ex.4. Identify key points in the text and extract information from it to pass on to your partner.
- •Ex.5. Let your partner see whether key points identified by you are the same as those covered in the text. Let him agree or disagree with you.
- •Ex. 6. Produce a mind-map concerning types of restaurant service.
- •Ex. 7. Compose situations with the following expressions:
- •Russian service; American service; good service: bad service; a music to the ear and ego.
- •Text 6. STARBUCKS
- •Global expension of Starbucks has been a large success all over the world. Its name was derived from “Mobi Dick” novel. The people all over the world enjoy reading it. They also enjoy visiting Starbucks, having fun and drinking nice coffee.
- •Tasks to the text:
- •Ex. 1.Work in pairs:
- •a) Look at the following words and phrases and think of a story that might combine them all. You may reorder them in any way you like using any form of the verb:
- •. a new coffee shop opened;
- •. the background of Starbucks
- •. rigorous training
- •b) When you have decided upon the story, tell it to your partner. Then listen to that of your partner. Ask each other as many questions as you can to learn further details or clarify some points.
- •Ex. 2. Divide the text into other logical parts and entitle each of them.
- •Ex. 3. Produce the role-play:
- •Ex. 4. While making your decision consider the following possible steps:
- •1. to research food trends;
- •2. to keep the guests happy:
- •3. to replace old coffee shops and restaurants:
- •4. to find niche:
- •5. to meet the diverse clientele’s needs:
- •6. to establish a combination of “hands on” and formal training:
- •7. to promote your subordinates.
- •PART V. ADDITIONAL TEXTS.
- •Text 1 AMERICAN FOOD AND EATING HABITS
- •Text 2. BUYING MODERN GOODS.
- •Text 3. LEARNING ABOUT MERCHANDISE.
- •There are several ways a salesperson can increase his knowledge of his goods. Here are some of the sourses from which information can be obtained.:
- •Trade Journals.
- •Trade journals contain articles on new products, ideas for selling old ones and improvements in manufacturing methods. The advertisements in the journals proved useful information about product lines.
- •Manufacturers.
- •Store Personnel.
- •Product information may often be obtained from such store personnel as department heads, merchandise managers, owners, buyers and experienced salespeople.
- •Government Grades and Srandards.
- •Labels.
- •Text 4. YOUR RIGHTS WHEN BUYING GOODS
- •When you buy something from a shop you are making a contract. This contract means, that it is up to the shop – not manufacturer – to deal with your complaints, if the goods are not satisfactory.
- •What do we mean by satisfactory?
When you have decided upon the story, tell it to your partner. Then listen to that of your partner. Ask each other as many questions as you can to learn further details or clarify some points.
Ex. 5. Entitle the paragraphs beginning with the words:
In the front of the house...
The server introduces...
For example, during...
Ex. 6. Divide the text into other logical parts and entitle each of them.
Ex. 7.Give a summary of the text.
Text 3. AT THE ACADEMY CANTEEN
I spend a lot of time at the Academy, that is why it is necessary to have a snack there. During the break I go to have lunch to our college canteen. It is always full of people at this time.
I go to the service counter and line up. There is self-service at our canteen. Sometimes it takes quite a lot of time to stand in the line and I have to gulp my lunch in five minutes.
The choice of dishes in our canteen is rather rich, the quality of food is good and the prices are reasonable.
To begin with, I usually have some salad - tomato and cucumber salad or mixed salad. For the first course I have soup - fresh cabbage shchee, pea soup or fish soup for a change. For the main course I have meat or chicken dishes, for examplle steak, roust chicken with spaghetti or potatoes. I prefer meat to fish but I eat fish from time to time too. For dessert I usually have fruit juice or a cup of tea with a bun. I take them from the counter, put on my tray and go to the cashier's desk to pay the money. Then I seat at any vacant table.
I am fond of eating in our canteen.
Tasks to the text:
1.Write down an essay about your canteen.
2.Construct a mind map about your canteen.
3.Think of your dialogues, concerning your canteen
4.Study some expressions used in speaking about preferences: to ask about other peoples preferences:
47
What would you like,... or...? Which would you prefer,...., or... ? Do/ Would you prefer ... or ...? Would you rather (have tea)?
(I have ordered coffee.) Is that OK with you? (I'll have gin and tonic.) What about you?
to express preferences: I'd prefer... (if possible). I'd rather (have tea)
If it is up to me, I'd have ....
I like ... more / better than
Text 4. TYPES OF MENUS
The menu may be the most important ingredient in the restaurant’s success. The restaurant’s menu must agree with the concept, the menu must exceed the market expectations. The type of menu will depend onthe kind of restaurant deing operated.
There are six main types of menus:
A la carte menus offer items that are individually priced.
Table d’hote menus offer a selection of one or more items for each course at a fixed price. This type of menu is used more frequently in hotels.
Du jour menus list the items of the day.
Tourist menus are used to attract tourists’ attention.
California menus are so named because in some California restaurants guests may order any item on the menu at any time of the day.
Cyclical menus repeat themselves over a period of time.
A menu generally consisits of perhaps six to eight appetizers, two to four soups, a few salads, eight to sixteen entrees and about four to six desserts.
The many considerations in manu planning attest to the complexity of the restaurant business. Cobsiderations include the following:
. Needs and desires of guests;
. Capabilities of cooks;
. Consistency and availability of menu ingredients;
. Price and pricing strategy (cost and profitability);
. Nutritional value;
. Contribution margin;
. Accuracy in menu;
. Menu analysis;
48
. Menu design.
Tasks to the text:
Ex1. Find answers to these questions from the text:
1.Why is the menu the most important ingredient in the restaurant’s success?
2.How many main types of menu are there?
3.Wnat tipe of menu is most frequently used in hotels?
4.What is cyclical menu?
5.What do cosiderations include?
Ex2. Produce communicative situatuions, using the following expressions: world market; types of menus; the restaurant’s success; a la carte menus.
Ex.3. Produce a mind map concerning types of menus;
Ex.4. Do a composition, describing your own menu;
A DIALOGUE TO KNOW AND LEARN
WHAT WOULD YOU LIKE TO EAT?
Waiter: Hello, please have a seat.
What would you like to eat?
Ann: I think I’ll have a steak
|
And then for dessert a steak |
Waiter: |
Would you like it on a bun? |
|
Medium? Rare? Perhapse well-done? |
|
Potatoes? Some salad? Some cheese? |
Ann: |
I’d like my steak well-done, |
|
Served on a toasted bun. |
|
I’d like some ketchup too. |
Waiter: I’ll fix it just right for you. |
|
Ann: |
With a baked potato, please, |
|
Lots of string beans, lots of cheese, |
|
And a salad would be nice, |
|
And bring me some water with ice. |
49
PROVERBS FOR SAYING TO MEMORIZE
1.It makes ones’s mouth water.
2.Eat at pleasure, drink with measure.
3.One man’s meat is another man’s poison.
4.Appetite comes with eating.
5.A hungry man is an angry man.
6.An apple a day keeps the doctor away
GIVE IT A NAME
1.It is a very cold sweet-tasting creamy food.
2.It is used to flavour food. It is found in the earth and in the sea water.
3.It is something you can drink from. It is made of glass and does not have a handle.
4.It is the liquid that comes from fruit when you squeeze it.
5.It is food that people eat, usually at fixed times during the day.
6.It is food that just enough for one person.
7.It is something you can drink from. It is made of china or clay and has a handle.
Text 5. RUSSIAN AND AMERICAN RESTAURANT SERVICE.
With Russian service the food is cooked in the kitchen, placed onto a serving dish, and beautifully garnished. The dish then is presented to the guests and served individually by lifting the food onto the guest’s plate with a serving spoon and fork.
Russian service can be used at a banquet or a dinner party, where the servers may wear white gloves.
American service.
This is a simplified version of Russian service techniques. The food is prepared and dished into individual plates in the kitchen, carried into the dining room and served to guests. This method of service is more popular because it is quicker and guests receive the food hot and beautifully presented by the chef.
Needs and desires of guests.
The needs and desires of guests are what is important – not what the owner, chef, or manager think. Good servers quickly learn to gauge the guest’s satisfaction
50
Соседние файлы в предмете [НЕСОРТИРОВАННОЕ]