- •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
Active Vocabulary
enduce(v) |
— переконувати |
profitable |
— прибутковий |
reconcile (v) |
— узгоджувати |
make decision |
— приймати рішення |
appropriate |
— відповідний |
keen-eyed |
— уважний |
have a notion |
— мати уяву |
station waiter |
— офіціант |
commis waiter |
— помічник офіціанта |
note- the orders |
— приймати замовлення |
wash up area |
— мийка |
fold the bill |
— згорнути навпіл рахунок |
tip |
— чайові |
shortage |
— недолік |
overcharging |
— обрахування |
replеnish |
— прибирати, переставляти |
І. Phonetic Exercises
Ex. 1. Read and transcribe the following words, consult a dictionary. Mark the stresses:
duties, restaurant, sufficient, knowledge, correctly, accompaniments, appropriate, garnish, various, expert, advice, enduce, reconcile, client, satisfaction, suggest, organizer, responsible, adjust, kitchen, manipulate, deposit, temperature, overcharging.
II. Vocabulary and Grammar Exercises
Ex. 1. Give the corresponding Ukrainian equivalents to the following words and word-combinations:
adjust the timing of the courses, tray; trolley, dumb-waiter, change, silver service, plate service, a great number of; wine waiter, replenish, vary, kitchen service, collect, Head - waiter, clients' satisfaction; appropriate, be responsible for, customer, make the decision, allocation of duties, principal assistance, adjust the timing of the courses.
Ex. 2. Give English equivalents to the following words and word-combinations:
найбільш прибутковий, приносити їжу з кухні, обслуговувати клієнта з лівого боку, збирати брудний посуд, переконувати клієнта, обов'язки, чайові, перелік вин та блюд, задовольняти потреби клієнта, сплачувати по рахунку, мийка, бути відповідальним за роботу ресторану.
Ех. 3. Complete the following table:
Verb |
Noun |
Serve |
Service |
Define |
____________ |
____________ |
Suggestion |
Decide |
____________ |
____________ |
Appropriation |
Satisfy |
____________ |
____________ |
Responsibility |
Manipulate |
____________ |
____________ |
Indication |
Prepare |
____________ |
____________ |
Accompaniments |
Ex. 4. Make these sentences interrogative and negative:
1. Plate service is speedy and economical.
2. The Wine waiter will bring, prepare and serve the wine.
3. A Head-waiter knows how to reconcile his clients' satisfaction.
4. The Staff of the restaurant must have sufficient knowledge of all the items on the menu and wine list.
5. Silver service derives its name from the silver dish.
III. Speech Exercises
Ex. 1. Answer the following questions:
1 .What are the responsibilities of a Head - waiter?
2. Why is he considered to be an expert in food and wines?
3. What are the duties of the station waiter?
4. Is it necessary for the station waiter to have some knowledge about his service?
5. What does the commis waiter do while serving the guests?
6. What are the two sorts of service? Which is quicker?
7. What is the wine waiter in charge of?
8. When should be the bill presented to the customer?
9. Who makes out the bill?
10. In which way should be the bill presented to the guest?
11. Why is the bill folded on the plate?
12. Is it customery for the clients to leave the tips?
Ex. 2. Discuss the duties of Head - waiter, Station waiter, Commis waiter, Wine waiter
Dialogue:
ORDERING A MEAL FOR A BIRTHDAY CELEBRATION
In a hotel-restaurant a resident enters and approaches the Head-waiter
Head-waiter: - Good morning, madam, can I help you?
Resident: - Yes, I should like to know if it's possible to have a special celebration dinner for three of my friends tomorrow evening.
Head-waiter: - Certainly, madam. Perhaps we could arrange the menu now?
Resident: - Yes, that's a good idea: it will be a birthday celebration and there will be two ladies in the party.
Head-waiter: - I suggest that you start with oysters as they are in season, then follow with fillets of plaice...
Resident: - For the main course I should like fillets of steak. What would you suggest as appropriate vegetables?
Head-waiter: - Green salad.
Resident: - That will do very well. Would you please supply the appropriate wines?
Head-waiter: - Certainly, we have a good selection and we'll see to it. What would you like for the sweets?
Resident: - I should like strawberries and cream for dessert, to be followed by coffee and liqueurs.
Head-waiter: - Would you like us to supply ice-cream for the ladies?
Resident: - That's a good ideal! I think that's all. Please, add the bill to my account.
Head-waiter: - What time would you like the table for and would you like aperitifs before the meal?
Resident: - The table for eight o'clock, but no drinks: as I'm meeting my friends in the cocktail bar.
Head-waiter: - Thank you, madam, it will be arranged.
Notes
oysters be in season fillets of plaice appropriate for the sweets for account |
устриця бути по сезону (для певної їжі) філе камбали підходящий на десерт на рахунок |