- •Учебное пособие
- •Содержание
- •Vocabulary practice.
- •Table service means the way customers are catered for by the restaurant staff.
- •Role play the following dialogue:
- •Vocabulary blossom to develop in a pleasing or favourable way
- •Unit 2. Classification of restaurants and bars
- •2. Read the following text and answer the questions:
- •Restaurants, Bars and Their Categories
- •Vocabulary
- •Vocabulary
- •Unit 3. Staffing and Internal Organization
- •1.2 Typical stations and responsibilities under the dining room brigade system
- •1.3 What other jobs in a restaurant can you think of? What are their duties?
- •Front of the house
- •Vocabulary
- •3. Exercise 3.1 Match the words on the left with the correct definitions on the right:
- •3.2 Match the words and phrases on the left with the correct
- •Discussion
- •Role-play
- •Vocabulary
- •3.Exercise 3.1 Mark each of the following statements tue or false (t or f). Correct the false statements.
- •3.5 Render the following text into English
- •Vocabulary
- •Butcher a person who cuts meats and prepares them for cooking
- •Read and translate the text. While reading the text sum up you’ve learned from text about:
- •Exercise 2.1 Answer the following questions:
- •French in the language of the restaurant.
- •3.1 Complete the sentences using the words and phrases in the
- •Idiomatic English.
- •4.1 Study the list of idioms and say what they mean in Russian:
- •4.2 Now practise the use of the idioms.
- •Match the idiom with its meaning:
- •Complete the sentences using idioms:
- •Vocabulary
- •Questions for discussion:
- •Vocabulary
- •Unit 6. Taking a Food Order
- •Read the text and translate it. While reading the text try to find answers to these questions:
- •Types of menus
- •Needs and Desires of Guests
- •2. Exercise 2.1 Match the words and phrases on the left with the correct equivalent on the right:
- •Say whether the following statements are true or false. Comment on the true statements and correct the false ones.
- •3. Discussion
- •Work in pairs.
- •. Look at the following words and phrases and think of a story that might combine them all. You may reorder them in any way you like using any form of the verb:
- •Vocabulary
- •Unit 7. The Menu
- •Read and translate the text. Sum up what you've learned from the text about:
- •Exercise 2.1. Answer the following questions:
- •Breakfast Menu
- •Breakfast at the may fair Served from 6.00 a.M. Until 12 noon
- •4. Vocabulary Practice
- •The woodland
- •Vocabulary
- •Unit 8. Dishes description
- •2. Read the following text and translate it into Russian: Cooking Methods
- •Ingredients in cooking
- •Vitamins and minerals
- •Vocabulary
- •Exercise 3.1. Match the methods of cooking with their definitions:
- •Stuffed tomatoes
- •Ingredients:
- •Vocabulary
- •Unit 9. Special Order
- •Read the following dialogue and answer the questions:
- •Vocabulary
- •Exercise 2.1. Classify the following foodstuffs into the religions that forbid them:
- •Vocabulary
- •Vocabulary
- •Vocabulary
- •Unit 10. Operating a Bar
- •2. Read and analyze the text: beverage service
- •Vocabulary
- •3. Exercise 3.1. Find in the text another way of expressing the following:
- •Vocabulary
- •Vocabulary
- •Unit 11. Dealing with Complaints
- •Reading. Read the dialogues in which customers are complaining about their problems. Make a note of each problem:
- •Vocabulary
- •Unit 12. Additional Services
- •Reading. Read the following text and answer the questions:
- •Vocabulary
- •Exercise 2.1. Study the information about banqueting and try to remember the fifteen points you would need to determine if you were organizing a banquet:
- •Vocabulary
- •Литература
Needs and Desires of Guests
In planning a menu, the needs and desires of the guests are what is important — not what the owner, chef, or manager thinks. If it is determined that there is a niche in the market for a particular kind of restaurant, then the menu must harmonize with the theme of the restaurant.
The Olive Garden restaurants are a good example of a national chain that has developed rapidly over the past few years. The concept has been positioned and defined as middle of the road with a broad-based appeal. During the concept development phase, several focus groups were asked their opinions on topics from dishes to decor. The result has been extremely successful.
Several other restaurants have become successful by focusing on the needs and desires of the guest. Among them are Hard Rock Cafe, TGI Friday's, Red Lobster, Applebee's, and so on. [1, 202—205]
2. Exercise 2.1 Match the words and phrases on the left with the correct equivalent on the right:
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Exercise 2.2. Match the synonyms:
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Exercise 2.3. Match the antonyms:
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Exercise 2.4. Match the words on the left with the correct definitions on the right:
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— food that has been cut into small pieces and mixed together, usually with a sauce, and served cold |
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Exercise 2.5 Answer the questions on the text:
What does the type of menu depend on?
What items do a la carte menus offer?
What do table d’hôte menus offer?
Where are table d’hôte menus used more often?
Why are California menus named so?
What menus repeat themselves over a period of time?
How many appetizers does a menu usually consist of?
How many desserts does a menu generally include?
How many soups does a menu generally consist of?
What is especially important in planning a menu?
What helped some restaurants become extremely successful?
Exercise 2.6. Complete the sentences using proper words and phrases in the box:
appetizers and entrees; must harmonize; menus; concept; a national chain; value and food; a selection of items |
Table d’hôte menus offer __________ for each course at a fixed
price.
The Red Lobster restaurants are a good example of __________ that has developed rapidly over the past few years.
There are six main types of __________.
The menu must agree with the restaurant's __________.
Tourist menus often stress __________ that is acceptable to the tourists.
Salads are served both as __________.
The menu __________ with the theme of the restaurant.