Министерство образования и науки Российской Федерации

Государственное образовательное учреждение

высшего профессионального образования

«Санкт-Петербургский государственный

инженерно-экономический университет»

Кафедра профессионального иностранного языка

и межкультурной коммуникации в туризме

Баландина Ю.В., Лукьянова Н.В., Тимофеева В.К.,

Тишукова Н.А.

Профессиональный иностранный язык

в деятельности предприятия питания

(английский язык)

Учебное пособие

Санкт-Петербург

2010

УДК 20

ББК 81.2 Англ

Рецензенты:

кафедра английского языка Балтийского института иностранных языков и международного сотрудничества, зав. кафедрой к.ф.н. Садовникова И.Д.

кандидат филологических наук , доцент кафедры Английского языка № 1 Санкт-Петербургского государственного института экономики и финансов Мурадян А.Ю.;

кандидат педагогических наук, доцент кафедры ПИЯиМКТ Санкт-Петербургского государственного инженерно-экономического университета Рудинова Ю.И.;

Баландина Ю.В., Лукьянова Н.В., Тимофеева В.К., Тишукова Н.А.

Профессиональный иностранный язык в деятельности предприятия питания (английский язык): учебное пособие / Баландина Ю.В., Лукьянова Н.В., Тимофеева В.К., Тишукова Н.А. – СПб: СПбГИЭУ, 2010.

Данное пособие посвящено приёму и обслуживанию туристов, управлению технологическими процессами на предприятиях ресторанного дела. В пособии подробно рассматриваются функции, типы и уровни профессионального общения. Авторы уделяют большое внимание подготовке квалифицированных специалистов, владеющих иностранным языком, знание которого необходимо как для формирования общей и профессиональной культуры, так и как средство коммуникации.

Учебное пособие «Профессиональный иностранный язык в деятельности предприятия питания (английский язык)» предназначается будущим специалистам предприятий ресторанного бизнеса, оно поможет им в овладении знаниями и умениями делового общения в профессиональном становлении.

УДК 20

ББК 81.2 ВАнгл

© СПбГИЭУ, 2010

Содержание

Unit 1. Foodservice Industry 5

Unit 2. Classification of restaurants and bars 14

Unit 3. Staffing and Internal Organization 26

Unit 4. Restaurant area structure 34

Unit 5. Restaurant furnishing and equipment 43

Unit 6. Taking a Food Order 54

Unit 7. The Menu 62

Unit 8. Dishes description 75

Unit 9. Special Order 86

Unit 10. Operating a Bar 97

Unit 11. Dealing with Complaints 109

Unit 12. Additional Services 117

ЛИТЕРАТУРА 131

Предисловие

Основной целью предлагаемого учебного пособия является введение и закрепление лексики по темам, объявленным в заглавии, формирование и закрепление навыков общения по специализированной тематике. Для достижения этих целей предлагается оригинальная методика работы с материалом, которая основана на использовании разнообразных способов подачи материала, систематическом повторении лексики по темам и активном применении различных коммуникативных приемов.

Предлагаемое учебное пособие состоит из 12 глав и списка использованной литературы.

Каждый урок снабжен текстом на заданную тему, различными лексическими упражнениями, заданиями на составление диалогов и словарной (англо-английской) статьей. Задачей каждого урока является закрепление новой лексики в диалогах.

По желанию преподавателя и в зависимости от уровня знаний студентов могут быть проведены дополнительные виды работы для более тщательной обработки темы – выбор терминологической лексики из текста, выписывание устойчивых выражений, письменный перевод фрагментов текста и обратный перевод.

Профессиональная деятельность специалиста в сфере ресторанного бизнеса связана с развитием коммуникативных способностей, и особенно с умением общаться на английском языке. Данное учебное пособие направлено на формирование и совершенствование навыков коммуникации в профессиональной сфере, изучение профессиональной терминологии, необходимой для эффективного общения в сфере обслуживания туристов на предприятии питания. Знание профессиональной лексики, а также умение правильно их применять на практике позволяют специалисту по организации деятельности предприятия питания обрести уникальные конкурентные преимущества и установить деловые контакты.

Таким образом, конечной целью обучения профессиональному английскому языку является обучение общению, под которым понимается обмен мнениями, выражение собственных мыслей собеседников, а также извлечение информации при чтении профессионально-ориентированного текста или при обсуждении вопроса в процессе непосредственного общения. Именно эта методическая задача ставится в данном учебном пособии.

Unit 1. Foodservice Industry

- history of the industry development

• restaurant forecasting

• types of service

1. Match the words on the left with the correct definitions on the right:

1) sufficient a) possible or likely in the future

2) happen b) something that many people like

3) market c) ability to compete, survive, and be successful in

an independent way

4) philosophy d) a word or phrase used for referring to something

5) income e) as much as is needed

6) term f) money that someone gets from working or

investing money

7) popular g) to take place, usually without being planned

8) demand h) trade in goods or services of a particular kind

9) viability i) a system of principles the organization's operation

is based upon

10) potential g) the amount of a product or service that people

want

2. Read the text and translate it. While reading the text try to find answers to these questions:

1. What was a country, where first restaurants appeared?

2. What is the oldest true restaurant in existence today?

What is the history of this restaurant?

3. When and where did the term restaurant appear?

What was the first meaning of this term?

4. When and where did the first restaurants appeared in the USA?

5. What is the difference between American service and Russian

service?

Food catering establishments which may be described as restaurants were known since the 11th century in Kaifeng, China’s northern capital during the first half of the Song Dynasty (960–1279). With a population of over 1 million people, a culture of hospitality and a paper currency, Kaifeng was ripe for the development of restaurants. Probably growing out of the tea houses and taverns that catered to travellers, Kaifeng's restaurants blossomed into an industry catering to locals as well as people from other regions of China. Stephen H. West argues that there was a direct correlation between the growth of restaurant businesses and institutions of theatrical stage drama, gambling, and prostitution which served the burgeoning merchant middle class during the Song.

Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, and people ordered the entree they wanted from written menus. An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty:

"The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled; one wants cooked food, another raw, another chooses roast, another grill".

The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng.

Europe

According to the Guiness Book of Records, the Sobrino de Botin in Madrid, Spain, is the oldest true restaurant in existence today. It claims to have opened in 1725, though in a different location. The restaurant Tavares, in Lisbon, Portugal, continuously open since 1784 in the same location (though not the same building), claims to be the second oldest in the Iberian Peninsula. There is, however, evidence that Henry III of France ate at the still-extant Tour d’Argent, in Paris, France, on March 4, 1582. Another claim to be the world's oldest restaurant is made by Stiftskeller St. Peter, in Salzburg, Austria, which has been in existence since 803 AD, since the time of emperor Charlemagne, as an inn. The Franziskaner, a German restaurant in Stockholm, Sweden, claims to have been in operation at the same address, but in three different houses, since 1421.

The term restaurant (from the French restaurer, to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. It was first applied to an eating establishment in around 1765 founded by a Parisian soup-seller named Boulanger. The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres (the "Great Tavern of London"), founded in Paris in 1782 by a man named Antoine Beauvilliers, a leading culinary writer and gastronomic authority who achieved a reputation as a successful restaurateur. He later wrote what became a standard cookbook, L'Art du cuisinier (1814).

A leading restaurant of the Napoleonic era was the Véry, which was lavishly decorated and boasted a menu with extensive choices of soups, fish and meat dishes, and scores of side dishes. Balzac often dined there. Although absorbed by a neighboring business in 1869, the resulting establishment Le Grand V'efour is still in business.

The restaurant described by Britannica as the most illustrious of all those in Paris in the 19th century was the Café Anglais (the "English coffee-shop") on the Boulevard des Italiens, showing for a second time the high regard that Parisians evidently had for London, England, and the English — at least when it came to naming their restaurants.

Restaurants then spread rapidly across the world, with the first in the United States (Jullien's Restarator) opening in Boston in 1794. The oldest restaurant with contiguous operation in the United States, Union Oyster House is also in Boston and has been open since 1826. Most restaurants continued on the standard approach of providing a shared meal on the table to which customers would then help themselves (American service, commonly called "family style" restaurants), something which encouraged them to eat rather quickly. Another formal style of dining, where waiters carry platters of food around the table and diners serve themselves, is known as Russian service( or Silver Service), as it is said to have been introduced to France by the Russian Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond.

French service is found only in the most luxurious and expensive restaurants. The food is cooked to perfection and garnished with much care is brought on show platters to guests. Most of the carving and portioning are done in front of the guest. French service is also known as Butler service.

Vocabulary

catering establishment предприятие питания

hospitality гостеприимство

gambling игровой дом (игровой бизнес)

merchant купец

entree закуска

restore восстанавливать, реставрировать

side dish \ garnish гарнир

3. Exercise 3.1.Match the type of table service with the definition:

family plate mixed silver

Russian gueridon French

1. All the food is served in serving dishes which are placed on the table so that the guests can help themselves.

2. The food is put on the individual plates in the kitchen.

3. The waiter stands at a side table and serves the food from a serving dish using a spoon and a fork.

4. The waiter stands at a side table and serves the food from a serving dish using a fork and a spoon.

5. The waiter carves, fillets or cooks food at a side table and then places the food on a plate.

6. The main food is put on a plate in the kitchen but the vegetables are put on the table in serving dishes so that the guests can help themselves.

7. A type of service, which can be found only in the most luxurious restaurants.

Exercise 3.2. Translate into English:

1. Первые предприятия общественного питания, которые можно назвать ресторанами, появились в Китае в 11 веке.

2. Рестораны играют важную общественную роль. Это не только место, где вы можете, например, пообедать вне дома, но и где можно встретиться с друзьями, а также отдохнуть в приятной атмосфере.

3. Вполне возможно, что рестораны своим происхождением обязаны чайным домам.

4. Русским сервисом называется вид обслуживания, когда официант стоит у вспомогательного столика и подает гостям еду с сервировочного блюда с помощью вилки и ложки.

5. Самый старый с исторической точки зрения ресторан США находится в Бостоне. Это довольно интересный факт, так как первый ресторан в США также появился в Бостоне.

Exercise 3.3. Match the attributes on the left with the words on the right:

1) poor a) hotel

2) hotel b) demonstration

3) restaurant c) interesting

4) progressive d) service

5) free-standing e) entrance

6) separate f) restaurant

7) predictable g) guest

8) cooking h) manager

9) interesting i) challenge

Exercise 3.4. Match the words on the left with the definitions on the right:

1) upscale a) conservative in style, and suitable for official or

serious situations or occasions

2) amenity b) gently persuade someone to do something

3) formal c) provide people with everything they want or need

4) charge d) something that makes it comfortable or enjoyable

to live or work somewhere

5) cater e) 1) a particular style of cooking food, especially

the style of a particular country or region;

2) the food you can eat in a particular place,

especially a restaurant or hotel

6) cuisine f) designed for people who have a lot of money

7) coax g) ask someone to pay an amount of money for

something you are selling (doing) to them

Exercise 3.5. Complete the sentences (1-6) using the following proper words and phrases:

sight, smell and hearing; tasty food; operating philosophy; the social interaction; patronize; represents

1. The restaurant market consists of the guests who_______this

restaurant.

2. The guests need not only_______but also the social interaction.

3. The successful operation of a restaurant is dependent on its

4. Not only our taste, but also _______are employed to enjoy the

atmosphere of the restaurant.

5. _______often takes place in a restaurant setting.

6. The philosophy_______the way the restaurant operates.

Exercise 3.6. Say whether the following statements are true or false. Comment on the true statements and correct the false ones:

1. Food catering establishments which may be described as restaurants were known since the 11th century in Kaifeng, Japan’s northern capital.

2. Restaurants catered to different styles of cuisine, price brackets, and religious requirements.

3. The term restaurant first appeared in the 17th century, meaning "a food which restores", and referred specifically to the very delicious dishes.

4. According to the Guiness Book of Records, the Sobrino de botin in Madrid, Spain, is the oldest true restaurant in existence today.

5. Restaurants then spread rapidly across the world, with the first in the United States opening in New York in 1794.