- •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?
5. Hope is the poor man's bread.
Read and translate the text
COOKING IN KATE’S HOUSE
Two girls - friends: Kate and Ann are cooking dishes for the party.
I need your help, Ann. There is so much to do for tonight's party — a salad to be prepared, cakes to be baked, a goose in the oven and a lot of other things to be cooked.
Please take the mincing machine and mince this bit of meat while I am slicing the carrots.
Will you peel these potatoes and onions? I'll make some potato for a salad and you set up the rest of the potatoes to boil. When they are ready, mash them with butter and milk. You know that milk must be hot. So, we'll have mashed potatoes and vegetables with the meat.
Now, wash and cut the potatoes and cucumbers, put them on the plate but don't dress with the mayonnaise, we'll do it later.
I think that it's time to get out the goose from the oven. Oh, what a wonderful smell! I've never yet had such a beautiful golden crust.
Won't you please get me the baking pan? We'll bake a pie with jam filling. I'll beat the eggs for the dough.
Now will you help me in laying the table? The guests will come soon. We'll be ten altogether, so lay ten places. Take the dish for refreshments from the sideboard and put them on the table. Now fetch the wine glasses — one for each cover.
We shan't uncork the bottles. That's a man's job, of course, but the corkscrew is ready. Now, while I'm busy in the kitchen reheat some dishes and open these tins. Here is the tin opener for you.
Dialogues
Read in r o l e s and t r a n s l a t e :
At Table
Hostess: Won't you have another helping of salad?
Guest: Thank you, I've had a good helping of it.
Hostess: You haven't eaten any meat.
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Guest: No, thanks. I don't eat meat. I'm vegetarian.
Hostess: You are a poor eater. Can I help you to anything else?
Guest: No, thank you, I've had quite enough. I mustn't overeat, I don't want to put on weight.
Hostess: What will you have, tea or coffee? Guest: I'll take a cup of tea, if you please.
Hostess : Have some jam, please. We have strawberry jam and raspberry jam. Which do you prefer?
Guest: Thank you. I like both.
Hostess: Won't you help yourself to some cake? Guest: Just a tiny piece.
Hostess: Take some more pie. It won't do you any harm, I'm sure.
Guest: You are very kind. I really think I'll take a little more. I'm very fond of pies. Hostess: May I offer you another cup of tea?
Guest: Thank you, I think I'll trouble you for a second cup. Hostess: No trouble at all. Is there anything else you'd like? Guest: Will you please pass the sugar? Thank you.
Make up dialogues, using the following plots:
1.Хозяйка угощает гостя.
2.Две подруги (два друга) делятся секретами приготовления любимых блюд.
3.Ваш друг (подруга) спрашивает о приготовлении какого-либо блюда, и вы даете рекомендации.
I. Give the ways of cooking a fried chicken in a correct order:
Heat the oil in a frying pan.
Brown on one side. Turn chicken with a spatula.
Cook the onions in oil until soft. Add chicken.
Cut the chicken into pieces. Chop the onion.
Brown on the other side.
II. Choose the Russian equivalents to the following words: frost - to cover with icing
garnish - to decorate food for eye and taste appeal using contrast colours of food pan-broil - to cook meat on a hot dry surface, pouring off grease
pan-fry - to cook in a small amount of fat in a frying pan pot-roast - to cook less tender cuts of meat in a little liquid fllmmer - to cook in liquid at a temperature just below boiling
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whip - to beat rapidly to increase volume by the incorporation of air
III.Get acquainted with methods of cooking:
Methods of Cooking
Cooking |
Benefits |
Disadvantage |
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Deep-frying |
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Quick cooking In boiling |
Retains some vitamins |
Increases the fat content of |
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foods |
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Dry-frying |
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Fat-free frying |
No added fa. |
Only suitable for foods |
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containing fat |
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Stir-frying |
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Quick |
Crisp look and taste. |
High in salt if too much soya |
Cooking over high hot |
Little fat |
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Microwaving |
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Cooking in a microwave |
Minimal vitamin loss |
Uneven cooking with "cold" |
oven |
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Braising |
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Slow cooking in liquid over |
Improves flavour and |
Vitamins leach into liquid but |
several hours |
texture of tough cuts of |
retention in stewing is better |
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meat |
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Cooking |
Benefits |
Disadvantage |
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Grilling |
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Quick cooking with dry |
No fat added. Vitamin and |
Charcoal or open flame |
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heat |
mineral loss to pan sediments |
grilling of meats |
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Boiling |
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Cooking in |
Improves |
Some loss of vitamins |
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Poaching |
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Simmering |
No added fat |
Some loss of vitamins |
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Steaming |
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Cooking over steam that |
Preserves most nutrients |
Need to watch cooking |
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time |
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Roasting |
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Cooking with intense, |
Succulent meat; vegetables |
Vitamin loss. Fat added to |
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dry heat |
meat |
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Pot-roasting |
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Slow baking |
No added fat |
Some loss of vitamins |
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Pressure |
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Quick cooking at high |
Most vitamins lost |
Timing difficult to control |
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temperature |
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Answer the questions:
1.What methods of cooking would a person prefer?
2.What methods are the healthiest in your opinion?
3.What does deep-frying mean?
4.What are the benefits of microwaving?
5.What are its disadvantages?
6.What does poaching mean?
7.What are the benefits and disadvantages of pressure cooking?
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