- •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
Exercise 2.1. Answer the following questions:
What does the term «menu» mean?
How are the decisions about the menu made?
Why is planning of the menu important?
What should the menu planner know?
Why do staffs of institutional food services include dietitians?
How foods are usually classified according to their nutritional values?
In what way do these elements contribute to the health of the people? What is a calorie?
Why should the modern menu planner be aware of calories?
How do restaurants attract customers who watch their Weight?
Why do foodservice establishments have to vary their menus?
What is food appeal and why is it important?
Who is generally responsible for menu planning?
What is the normal procedure of menu planning?
What dishes are usually decided on in the first place?
What features may remain on the menu for a long time?
What are the customary systems of pricing dishes?
Why are restaurants with a la carte menu more expensive?
Why do people think that restaurants make a large profit?
What is overhead(s)?
What do overheads include in the foodservice industry?
How are direct costs calculated?
Why do food costs vary?
What is merchandising? Why is it important?
Why is the printed menu a key factor in restaurant merchandising?
How do restaurants make their printed menus attractive?
What features are indications of an eating establishment?
Why is word-of-mouth recommendation a very important means of merchandising?
What happens if the food is disappointing for the customer?
What other factors affect menu planning?
How do customers make a choice?
Why do customers ask for a copy of the menu?
Exercise 2.2. Find in the text another way of expressing the following:
The food served by a restaurant; also a list of foods and beverages from which a customer makes a choice.
A person trained in planning menus for maximum nutritional value.
An accomplished cook, either the head cook or the one who prepares complicated specialties.
The container in which food is served; also a particular item of prepared food.
Oily substances in food that provide heat and energy and build fatty tissue.
Indirect costs involved in doing business, such as rent, taxes, electricity and insurance; they cannot be assigned to a particular part of the operation.
Making a product interesting or appealing so that customers will want to buy it; restaurant ____________ includes not only food and service but factors such as appearance, location and advertising.
An arrangement in which each course of a meal is priced separately.
The qualities in food that nourish health or growth of the person eating it.
A person specialising in the preparation of food that is cooked quickly, often found at a lunch counter or fast food establishment.
The units of heat used to measure the energy-producing value of food.
An arrangement in which the price of the entree includes a complete meal.
The vital cell-building substances in food.
A dish other than soup served before the main course to stimulate the appetite.
The substances, necessary for life, that regulate the functioning of nerves and glands.
The recognisable symbol of an organisation or business.
A dish served at the end of the meal; most often it is sweet.
Exercise 2.3. Translate into English using the vocabulary from the text:
Разработка меню входит в обязанности владельца ресторана и шеф-повара: Меню должно соответствовать определенным общепринятым стандартам и обладать индивидуальными особенностями, которые определяются свойствами используемых продуктов и мастерством шеф-повара.
Следует обращать внимание и на то, какие блюда съедаются полностью, а какие остаются на тарелке. Эту информацию можно получить от обслуживающего персонала.
Составление меню очень важно с двух точек зрения: прибыли ресторана и удовольствия клиентов. Кроме того, необходимо учитывать осведомленность посетителей относительно калорийности и питательных свойств предлагаемых блюд.
Любой человек, составляющий меню, должен быть хорошо осведомлен о питательных качествах продуктов и их вкусовых качествах, поэтому диетологи часто входят в группу людей, отвечающих за составление меню.
Блюда, включенные в меню, должны быть в наличии в течение всего времени работы зала. При составлении меню комплексного, семейного обеда или бизнес-ланча необходимо предусмотреть чередование блюд по дням недели.