- •Кафедра іноземних мов
- •6.140101, 6.051701 “Готельно-ресторанна справа”
- •Ббк 65.432 я 73
- •Ббк 65.432 я 73
- •Contents
- •Vocabulary notes
- •Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 2 text at the restaurant
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •Ill Speech Exercises
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar Exercises
- •III. Speech Exercises
- •Unit 4 text table manners
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 5 text laying a table
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 6 text the kitchen organization
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 7 cooking text
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 8 text modern methods of cooking
- •Active Vocabulary
- •I Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Text fast food
- •Unit 9 text ukrainian cuisine
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III Speech exercises
- •Recipes of ukrainian cuisine Ukrainian Borsch with Pampushkas
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Ingredients:
- •Active Vocabulary
- •I. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •III. Speech exercises
- •The recipes of english cuisine fish and chips
- •Vocabulary notes
- •Vocabulary notes:
- •Ingredients
- •Vocabulary notes:
- •Vocabulary notes:
- •It is interesting to know christmas pudding
- •Vocabulary notes
- •What is "wimpy"?
- •Fish and chips
- •Vocabulary notes
- •English tea
- •Unit 11 text food in america
- •Active Vocabulary
- •І. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •Пі. Speech exercises
- •Some dishes of American cookery pot roast and mashed potatoes
- •Vocabulary
- •Exercises
- •Oriental style dishes
- •Vocabulary notes
- •Exercises
- •Unit 12 text french cuisine
- •Vocabulary notes
- •I. Phonetic exercises
- •II. Vocabulary and Grammar exerscises
- •Іп. Speech exercises
- •Recipes of french cuisine french style pork chops
- •Vocabulary notes
- •Exercises
- •Fresh salad
- •Vocabulary notes
- •Apple and pineapple turban
- •Ingredients:
- •Vocabulary notes
- •Unit 2 Text cooking the french way
- •Vocabulary Notes
- •Unit 3 Text eating the french way
- •Vocabulary Notes
- •Unit 4 Text processed foods, convenience foods
- •Active Vocabulary
- •Unit 5 Text
- •In search of english food
- •Unit 6 Text low-cal dishes-dieters' delight
- •Unit 7 Text wheat products
- •Unit 8 Text banquets and functions
- •Unit 9 Text the buying of poultry and game
- •Unit 10 Text the case for food-processing
- •Unit 11
- •Most representative products
- •Of french gastronomy
- •Vocabulary Notes
- •Unit 12 Text most representative products of british islands gastronomy
- •Vocabulary Notes
- •Unit 13 Text meat purchases - beef
- •Vocabulary Notes
- •Part III Unit 1 food and eating
- •Ex.2. Match the words and phrases given below with their equivalents or definitions.
- •Unit 2 british tasty favourites
- •Text British Tasty Favourites
- •Vegetarians
- •Unit 4 fruitarians
- •Text Would you Like to Become a Fruitarian!
- •Unit 5 our diet
- •Text Salt and our Diet
- •Do you Live to Eat or Eat to Live!
- •You are What you Eat.
- •Character Analysis
- •Text Should 'fast food' be a Fact of your Life?
- •Unit 6 who`s who in hotel and catering
- •Vocabulary
- •Vocabulary
- •Unit 7 welcoming customers to a restaurant
- •Vocabulary
- •Unit 8 reserving accommodation
- •Vocabulary
- •Unit 9 hotel facilities
- •Vocabulary
- •Список використаної літератури
Vocabulary notes
selling unit |
— тут: торговельний заклад |
profits |
— вигоди, прибутки |
facility |
— устаткування |
make an order |
— робити замовлення |
play a part |
— відігравати роль |
settee |
— місце біля столика |
chandelier |
— люстра |
brocade |
— парча |
refined surrounding |
— вишукане оточення |
attract (v) |
— приваблювати |
customer (client) |
— відвідувач |
couteous |
— ввічливий |
carry out (v) |
— проводити |
re-stock (v) |
— відновлювати запаси |
table silver |
— столове срібло |
table lay-up |
— сервірування столу |
salt cellars |
— сільничка |
pepper castors |
— перечниця |
cruets |
— пляшечки для оцту |
dine out (v) |
— їсти поза домівкою |
sample (v) |
— дегустувати |
undue |
— надмірний |
enhance (v) |
— тут: підкреслювати |
І. Phonetic exercises
Ex.1. Transcribe the following words:
facility, dine out, catering, numbers, ashtray, gradually, important, polishing mirrors, furniture, arrange, restorative, chandeliers, courteous, reputation.
Ex. 2. Mark the stresses:
complete, civilized, pleasure, decoration, define, re-stocking, substantial, connotation, establishment, attentive, enhance, undue, refined, customers, surroundings, attracting.
II. Vocabulary and Grammar exercises
Ex. 1. What are the English equivalents for:
робити замовлення, сервірування столу, приготування їжі, вишукане оточення, серветка, репутація, торговельний заклад,
оформлення ресторану, грати важливу роль, дегустувати страви та напої, приваблювати відвідувачів.
Ех. 2. Give the Ukrainian equivalents for:
come back to, play an important part, help to create the right atmosphere, attract customers, make customers feel at home, keep the reputation of establishments, the assistant waiter, table lay-up. preparation carry out, table silver, basic element, refined surroundings.
Ex. 3 Give the Past Indefinite of the following verbs:
Complete, come, call, lay, include, define, keep, carry out, change, arrange, serve, suppose, feel, refine, create.
Ex. 4. Write the «ing» form of the following verbs:
Serve, lay, establish, cater, cook, polish, take, dine, enjoy.
Ill Speech Exercises
Ex. 1 Answer the following questions:
1. How did the word "restaurant" appear?
2. What is a modern restaurant?
3. What are the basic elements of catering?
4. What other elements of catering do you know?
5. What part does decor play in attracting customers?
6. How does service enhance the pleasure of dining out?
7. What preparations take place before laying the table?
8. What does table silver include?
9. Why can dining out be called a civilized pleasure?
Ex. 2. Make up a short plan and retell the text.
Unit 3
TEXT
HE STAFF OF THE RESTAURANT
Catering Manager
Head - waiter
Assistant Head-waiter Station (or Chef) waiter Assistant (or Commis) waiter |
Head wine-waiter Wine-waiter Commis Wine-waiter |
Duties with the guests
The staff of the restaurant must have sufficient knowledge of all the items on the menu and wine list in order to advise and offer suggestions to the customers. Further more they must know how to serve correctly each dish on the menu what the accompaniments are, the correct cover, the make up of the dish and its appropriate garnish, and also how to serve various types of drink, in the correct glass and at the right temperature.
The Head - waiter greets the guests on arrival, shows them their tables and seats them. Then he hands the menu and takes the orders. He should be able to give expert advice as to the food and enduce the guests to buy of the best ... and most profitable too. A good Head-waiter knows how to reconcile his clients' satisfaction and the interests of the House, he never forgets that guests are people, and may like to make their own decisions. He will in many cases act as Head - wine-waiter and suggest appropriate wine from the wine list. A Head -waiter is therefore an expert in food and wines plus a keen-eyed psychologist and an organizer, since he is responsible for the good working of the restaurant.
The Station waiter notes the orders and passes them on to the kitchen; he must have a clear notion of the required time for the preparation so that he can adjust the timing of his courses. He will serve the dishes from the customer's left, the dirty plates being collected from the right. It takes a skilled and clever man to give the right sort of service.
The Commis waiter brings the food from the kitchen to the restaurant using a tray or trolley. He collects the dirty plates and dishes and takes them to the wash-up area.
The different Sorts of Service (silver service and plate service) vary with the class of the establishment. Silver service derives its name from the silver dish used by the waiter for bringing the food to the guest. A service fork and spoon are laid by the dish. The waiter manipulate both of them with one hand, picking the food from the silver dish to deposit it on the guest's plate.
Plate service is speedy and economical. It indicates a lower standard: the guest is served with food already placed on a plate by the waiter making use of a dumb-waiter. With silver service where as with plate service, he can deal with a great number, particularly if he uses a trolley.
The wine-waiter will bring, prepare and serve the wine ordered by the guest. He will see that it is served at the right temperature and replenish the glasses when necessary.
When the meal is over, the waiter will have the bill made out by the cashier as soon as it is asked for. He will make sure that it is correct and there is no shortage or overcharging, then he will fold the bill and present it on a cash tray or plate. He will take it back to the cash desk with the amount laid by the guest. Once the bill is cashed in and receipted the waiter brings it back to the guest with the change if any. When the customer has left a tip, it should be acknowledged with a distinct "Thank you very much, sir" before the customer has left.
The number of staff and the allocation of duties depends on the size and exclusiveness of the restaurant. In a large restaurant or dining room, whether belonging to a hotel, a non-residential establishment or within Industrial Catering, there must be one person in charge. Under him or her there will be principal assistants in charge of sections.
In a small restaurant the person in charge may be called Restaurant Manager, Maitre d'Hotel or Head - Waiter, and his assistants may all be called "Waiters".