- •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
Unit 8 Text banquets and functions
In some hotels banquets and functions - conventions in the United States - play such an important part that they are run by a special banquet department under a banquet manager in charge of the sale of banquets of course, but also weddings, dances, cocktail parties and other functions, all of this being sometimes referred to as "special business". In the same way, every large American hotel has a Convention Manager.
Banquets are always considered as outstanding events, and it is vital that everything should come up to expectation. Table arrangement is a very touchy point; it gives the whole function its best appearance and must pay due respect to precedence. For important functions in Great Britain, a toastmaster in scarlet tailcoat ushers in the guests, announces the toasts in the right order, and introduces the speakers with due reference to their qualities and distinctions. When large numbers are expected, the comb system is used. The high table usually runs along one side of the dining hall, and the tables are often joined together in lengths in the shape of an E, or a rake, or a Greek letter or a horse-shoe.
Organisation should be faultless. Considering the many preparations involved, a formal agreement should be drawn up as soon as the final decision is reached. All necessary information as to the name of the Association or individual initiating the function, location date and time of the function, menu chosen, price, table arrangements, number of guests expected are thus available for further reference or in case of a claim.
Once directions for a specific party have been issued, preparations are made. The chef makes his kitchen arrangements and places his orders for the requisite foods with the store manager. The head-waiter plans his staff to the last man, arranges for supplies of linen, china, glass and cutlery, gets seats and tables ready. The wine butler gets in touch with the cellar manager for the supply of drinks. Flowers come within the province of the house-keeper. A last minute check with the person organizing the function will ascertain that everything, including bar, lounge and rest-room facilities, is in order. The service, on the great day, is much the same as usual, but banquet dinners are often followed by dances.
With the development of continuous education and the ensuing number of seminars and conventions, an ever-larger number of leading hotels now provide Conference facilities. These include a Conference Hall with instant translation booths, secretarial services, special telephone facilities and of course hotel accommodation. Conference business is undoubtedly a fast-growing market and more and more hotels take an interest in it.
Notes
banquets and function (USA - conventions department)
play an important part outstanding event come to expectation pay due respect precedence tailcoat distinction сomb system horse-shoe claim faultless toast-master requisite food supply in case of a claim ascertain (v) |
— відділ, відповідальний за проведення банкетів, весіль
— відігравати важливу роль — знаменна дата (подія) — виправдати сподівання — ставитися з повагою — фрак — відмінність — система відбору — підкова — безпомилковий — запит — тамада — необхідна їжа — постачати, забезпечувати — у випадку заяви — пересвщчитися |
Ex. 1. Discuss the following questions:
1. Why are banquets and functions considered important:
a) by the organizers?
b) by the guests?
c) by the hotel accommodating them?
2. Which services are involved into the preparation of a banquet? How do the heads of these departments get everything ready for the big day?
Ex. 2. Retell the text.