5. Questions for discussion:

1. What experience has the writer had in the restaurant business?

2. What kind of a restaurant is he working at now?

3. Why does he have to work under pressure?

4. What does he know about System D? What does «D» mean?

5. When did the system start? Why?

6. What does he write about the difference between what all chefs want and the real life?

7. Why does he compare the kitchen to battlefield?

8. What do you think of this comparison?

Vocabulary

equipment the tools, clothes that you need to do particular activity

chore a small job that have to do regular work

hose a long rubber or plastic tube which can be moved and bent

to put water

insect a small creature such as a fly or ant that has six legs

rodent any small animal of the type that has long, sharp teeth

food handling procedure something do with the help of hands

oven a piece of equipment that food is cooked inside

perform something to entertain people

scribe something to the past whose job was to make

Unit 6. Taking a Food Order

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

1. Why is the menu the most important ingredient in the restau­rant's success?

2. How many main types of menus are there?

3. What type of menu is more frequently used in hotels and in Europe?

Types of menus

The menu may be the most important ingredient in the restaurant's success. The restaurant's menu must agree with the concept; the concept must be based on what the guest in the target market expects; and the menu must exceed those expectations. The type of menu will depend on the kind of restaurant being operated. There are six main types of menus: A la carte menus offer items that are individually priced. Table d’hôte menus offer a selection of one or more items for each course at a fixed price. This type of menu is used more frequently in ho­tels and in Europe. The advantage is the perception guests have of receiv­ing good value.

Du jour menus list the items «of the day».

Tourist menus are used to attract tourists' attention. They frequently stress value and food that is acceptable to the tourists.

California menus are so named because, in some California restau­rants, guests may order any item on the menu at any time of the day.

Cyclical menus repeat themselves over a period of time.

A menu generally consists of perhaps six to eight appetizers, two to four soups, a few salads — both as appetizers and entrees, — eight to six­teen entrees, and about four to six desserts.

The many considerations in menu planning attest to the complexity of the restaurant business. Considerations include the following:

1. Needs and desires of guests;

2. Capabilities of cooks;

3. Equipment capacity and layout;

4. Consistency and availability of menu ingredients;

5. Price and pricing strategy (cost and profitability);

6. Nutritional value;

7. Contribution margin;

8. Accuracy in menu;

9. Menu analysis;

10. Menu design.