- •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 6 who`s who in hotel and catering
Before you read
Ex.1. How many jobs in a hotel and restaurant can you think of? Write in your own language if necessary.
Reading
Ex.2. Milan Havel works for a large hotel in London. He is giving a presentation about the hotel's organization.
My name's Milan Havel, and I'm an assistant manager at the Hotel Ambassador in London. There are two assistant managers, and one of us is always on duty at busy times. The general manager has overall responsibility, of course, and we report directly to her. We are responsibfe for the day-to-day running of the hotel. We plan the work schedules, manage the accounts, and deal with any problems to do with staff or guests.
We have a staff of about 100 people. Basically, there are four departments, each with its own manager.
Firstly, there's front of house - that's receptionists, the people who deal with our guests on a daily basis. They check guests in and out, take reservations, make sure that everyone is getting the service they need. The reception team usually consists of a supervisor and two or three receptionists, depending on the time of day. They report to the front of house manager, who is also in charge of the porters and doormen.
Then there's housekeeping - all the services to do with the rooms. The head housekeeper is in charge of this. She has a team of maids who make up the rooms, provide towels and bed linen, and ensure that everything is ready for a new guest. She also looks after laundry, and cleaning in other parts of the hotel.
The banqueting and conference manager organizes all the events that take place in the hotel. That could be a one-day conference for twenty people, or a big corporate function with hundreds of guests. He has a team of event organizers who look after groups and parties. For smaller functions we use our in-house catering staff, but for big occasions we employ agency staff by the hour.
And finally, there's the food and beverage manager. I'll tell you more about the restaurant in a moment…
Vocabulary
Ex.3. Complete the sentences (1-5) with a phrase from the box. Look back at the text to help you. More than one may be correct.
responsible for ■ manage(s) ■ in charge of ■ look(s) after ■ report(s) to ■ deal(s) with
1. a) The general manager is _________________ the whole hotel.
b) She probably _________________ the company managers.
2. a) The assistant managers _________________ the general manager.
b) They always _________________ day-to-day problems.
3. a) The receptionists _________________ the guests.
b) They have to _________________ the front of house manager.
4. a) The head housekeeper ________________ the cleaning.
b) She _________________ a group of maids.
5. a) The events organizers are _________________ parties and groups.
b) They _________________ the banqueting and conference manager.
Reading
Ex.4. Read the text and draw the organization chart for the food and beverage department.
The food and beverage manager is responsible for the restaurant and the kitchen. Three people report directly to him: the head waiter, the bar manager, and the head chef. The head waiter manages the specialist wine waiters and the other waiters and waitresses. The bar manager is responsible for the bar staff. The head chef manages the kitchens and under him comes the assistant or sous chef. Then any other chefs report to the sous chef. Finally, the kitchen porters come at the bottom of that reporting line.