- •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
Vocabulary
fee гонорар
galley кухня на борту судна
premises помещение
1. Name some special events for which people use catering services.
2. What is the simplest kind of catering? What types of food may be
prepared by such caterers?
3. What is involved in catering for airlines?
4. Why do so many institutions now find it cheaper to use catering
services?
5. What must banquet waiters do? How are their tips paid?
6. Why do many hotels now have vending machines? Why do they
have minibars?
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:
Banqueting is a term used to cover special functions which come under three main headings:
1. Social 2. Public relations 3. Seminars and
- Weddings - Press gatherings Conferences
- Christenings - Fashion shows - Professional meetings
- Private parties - Exhibitions
- Launching new products
In large establishments they take place in the various banqueting suites
under the supervision and control of the Banqueting Manager.
The first contact between the Banqueting Manager and the client should be the signal for a file to be opened recording all the details concerning
the function. The Banqueting Manager should suggest alternative menus with a ‘cost per head’ as well as layouts for different numbers of guests.
After the first meeting, after the booking has been confirmed, the following points should be checked:
1. Type of function
2. Date
3. Time
4. Number of covers
5. Price per head
6. Menu and method of service
(table service/self-service/buffet service)
7. Wines: inclusive or charged
8. Suggested table plan
9. Method of payment
When these details have been agreed, the following points should also be discussed:
1. Dancing, band, cabaret
2. Toastmaster/ Master of Ceremonies
3. Place cards
4. Seating plan
5. Printing and layout of the menu
6. Special requirements
Exercise 2.2. Study the information above and answer these questions:
1. What is a banquet?
2. What is one of the first things a Banqueting Manager
should do once he has agreed to cater for the function?
3. What do you think are the disadvantages and advantages of table service and self-service?
4. What do you think “place cards” are for?
5. What different table plans can you think of and what are the advantages of each?
Exercise 2.3. Study the dialogue between the Banquet Manager and the client; answer the questions:
B.M. Good afternoon. Tuomo Sipilä, Banqueting Manager.
Runeberg Hotel Restaurant. Can I help you?
C. James Richardson, International Consultants Ltd. I’m phoning
to enquire if you could cater for a dinner party we’re planning to hold on the 2nd of February.
B.M. In about a month’s time. Yes, I think we can manage that.
How many was it for?
C. There will be about twenty all told. We’re setting up a Finnish
subsidiary and we thought we might celebrate.
B.M. Certainly, sir. At what time had you planned to meet?
C. Well, around 7.30 would suit us fine and we had thought of
your Runeberg Suite. There’s rather an attractive picture in your brochure.
B.M. Yes, the Runeberg suite will be free then. I’ll send you a
couple of menus with some suggested wines in my letter confirming this booking and we can discuss any further details at a later stage.
C. That sounds fine. I look forward to your letter and suggestions.
The address is 12 Gloucester Avenue, London NW1 7EG. My
phone number, by the way is 01 2672290.
B.M. Thank you very much, Mr. Richardson and you’ll be hearing
from us shortly.
1. What is the purpose of Mr. Richardson’s planned banquet?
2. When and where would they like to have their dinner party?
3. Where did they find the information about the restaurant?
4. What is the name of the Banqueting Manager?
Exercise 2.4. Study the letter of confirmation from the Runeberg Hotel Restaurant:
Mr James Richardson 4 January 2009
International Consultants LTD
12 Gloucester Avenue London NW1 7EG
Dear Mr Richardson
I refer to your telephone call of 3 January 2009 and would like
to confirm the reservation of our Runeberg Suite for your Dinner Party on Wednesday, 2 February 2009 at 7.30 pm for approximately 20 guests.
I am enclosing two menus for your consideration. Menu 1 at 70 EUR and Menu 2 at 80 EUR are exclusive of a service charge of 14%.
Drinks are charged at our standard prices according to the quantities consumed . The final bill will be sent to International Consultants Ltd as requested.
We look forward to your instructions and will do our best to make your dinner party a success.
Yours sincerely
Tuomo Sipila
Banqueting Manager
RUNEBERG HOTEL RESTAURANT
Here are the two menus he suggested:
Menu I (EUR 70) Menu II (EUR 80)
Slightly salted salmon with mustard sauce Crayfish soup
Fillet of veal with creamed morels Wild duck with green salad
Mocha parfait Melon stuffed with fresh raspberries
Coffee Coffee
WINES WINES
Bouchard, Beaune du Chateau Amontillado
Chateau Servan La Tour, 1972 Chateau Groleau-Cotes de Bouurg 1974
Monopol Madeira rich Old Sweet White Port
Exercise 2.5. Mr. James Richardson phones through to Tuomo Sipilä to discuss some further points:
James Thank you, Mr Sipilä, for the two menus you sent us.
They were both excellent, but we decided to take the second one
as it seemed to us to be more Finnish.
Tuomo Very good, sir. At 80 EUR it is a little more expensive, but as
you say it has more of a Finnish flavour. Now the table
arrangements; do you want one large table?
James No, we thought small individual tables for four would be suitable.
As it’s table service we feel this arrangement would be more
intimate. By the way, we shall need brandy with the coffee.
Tuomo That can easily be arranged. We stock most of the well-known
brands. That presents no problem as the drinks are not included
in the prices we quoted.
James Quite. Well, I don’t think we need to meet. I can leave all the
arrangements in your capable hands.
Tuomo Thank your again, sir, and we look forward to seeing your party
on the 2nd of February. Goodbye.
Exercise 2.6. Study the conversations and the letter and answer the following questions:
1. What costs will be addition to the food costs?
2. What sort of table and seating arrangements would Mr. Richardson like to have for the banquet?
3. How will payment be arranged?
Exercise 2.7. Refer back to the fifteen points you would need to determine when organizing a banquet and check the information you have for Mr. Richardson’s banquet against them. Is there anything that has been forgotten?
Exercise 2.8. Work in pairs. Choose an occasion (ex. 2.1). Think of some details and perform a dialogue on arranging a banquet between the Banqueting Manager and a representative of a company. After the confirmation of the booking you should discuss fifteen points from exercise 2.1.
Exercise 2.9. Study the information about the catering department and answer the questions:
The catering department is separate from the food and beverage department. The caterer provides different services from the restaurant.
If the restaurant serves small groups of customers, a caterer arranges
and prepares parties, banquets, large group meals and has to deal with
large quantities of food and beverages. Conventions, that are assemblies
of professionals, businessmen or government officials, always require this kind of service and use a lot of hotel facilities and catering services.
Experts have come to conclusion that the success of a convention may strongly depend on a well-run banquet.
The catering business hasn’t reached its peak yet. The number of conventions has grown and will continue to increase. That’s why the need for catering services also will increase.
1. What does the caterer have to deal with?
2. What are conventions?
3. Why will the need for catering services increase?
Exercise 2.10. Study the dialogue ‘Catering for a three day seminar’ between the Congress Organizer(C.O.) and the Assistant Manager(A.M.) of the hotel:
C.O. I know that you have already received our outline programme, but
I would just like to check the meal times to begin with.
A.M. Well, breakfast will be served in the main dining room from 7 till
10 as usual. Do you have any special requirements there?
C.O. We do have rather a lot of Americans and Englishmen attending
the seminar, so I think it would be a good idea to lay on some
bacon and eggs, in addition to the normal fare.
A.M. Very good, sir. Lunch is at 12.30. Do you want to have the buffet
lunch on Monday and Tuesday?
C.O. No, I don’t think so. That would be boring. Can we have the
normal waiter service on Tuesday? Something fairly light, fish or
an omelette.
A.M. And how about the afternoon coffee? Would you like that served
in the lecture room?
C.O. No, I feel we could have a change of scene for that. Is the Marine
Suite free? It has that wonderful balcony and the view down to
the lake.
A.M. Yes, I’m sure we can arrange that. Now, I gather that dinner on
Tuesday will be later than usual because you are all going to
sauna.
C.O. That is quite correct. Oh, by the way, I forgot to mention that we
would like beer and soft drinks served in the changing rooms
after sauna.
A.M. Very good. Now do you have any special wishes as regards
the food?
C.O. Well, we do have four vegetarians and there are two participants
from the Middle East so pork and shrimps will be out for them.
A.M. I’ll make a note of that. We have received your suggested menu
for the farewell dinner on Wednesday evening.
C.O. Now to accompany the meal. I think that Italian or Spanish red
wine would be admirable. How about Chianti Ruffino?
A.M. Very good, sir. Now we haven’t discussed table decorations yet.
C.O. I think it would be appropriate to have the flags of the
participating countries on the table and some flowers of a neutral colour.
A.M. Will you be requiring any background music?
C.O. I think not. It would be difficult to find something to suit all
tastes.
A.M. OK. You have an excursion to the medieval castle on
Wednesday.
Will you be requiring packed lunches for that?
C.O. An excellent idea. Oh, talking of money, could you send the bill
to the Congress Department in our company, they are handling all the financial arrangements for the Congress.
A.M. Very good, sir.
Using the check list below make notes of these details:
Breakfast requirements
Lunch requirements:
Monday
Tuesday
Wednesday
Afternoon coffee
Tuesday dinner
Service to the sauna
Special diet
Wine
Table decoration
Background music
Final billing
Exercise 2.11. Complete the following sentences with suitable words or phrases:
1. We can … for up to 50 people at one sitting.
2. We are pleased to … your reservation.
3. The drinks will be charged for according to the quantity … .
4. I am … some sample menus for you to choose from.
5. Your company will be … in due course.
Exercise 2.12. Plan the meal arrangements for the participants attending a two day convention. Work in pairs or groups representing the client and the catering manager. Your preparation should include as many details as possible. Perform your dialogue to the group.
Exercise 2.13. Look at the selection from the room service menu at the Old Ship Hotel. How many of the dishes do you know?
Starters
- Grilled goat’s cheese
- Cajun salmon
- Caesar salad
- Smoked salmon
Main dishes
- Cod fillet
- Pan-fried sesame salmon
- Penne pasta
- Grilled chicken
- Sirloin steak
Side orders
- Garlic bread with mozzarella
- Bruschetta
- Mixed green salad
- Chicken, bacon and brie baguette
Puddings
- Raspberry crème brulèe
- Tiramisu
- Apple strudel
- Ice cream
- Cheese board
Exercise 2.14. A guest is ordering from room service. Study the dialogue and mark the items the guest orders from the menu:
R.S. Hello, room service, can I help you?
G. Can you bring up a couple of meals, please? Is everything on
the menu available?
R.S. Yes, sir.
G. OK, then the grilled goat’s cheese to start with. And put the baguette
with that. That’s with brie, isn’t it?
R.S. Yes, sir, chicken, bacon and brie baguette.
G. Good, and a mixed salad.
R.S. Is that just one mixed salad?
G. Yes, just one, then the steak, well done please, the penne pasta, and
the crème brulee. No, wait, make that the chicken instead of the
steak.
R.S. Right, sir, so that’s the goat’s cheese, mixed salad, and the chicken,
not the steak, isn’t it?
G. Yes, the chicken.
R.S. And your room number, please.
G. Oh, 327.
Exercise 2.15. Work in pairs. Practise making orders from room service using the menu in ex.2.13. Change roles.
Exercise 2.16. What do you say if the service is not available?
I’m sorry, it’s closed at the moment.
I’m afraid, it’s not available now, it closed at 6 p.m.
I’m very sorry, but it opens tomorrow at 5 p.m.
I’m sorry, it doesn’t open until 8 a.m.
Answer the questions using your own words.
1. Guest Can we use the Business Centre from 9 am on
Saturday?
Employee (it opens at 10 am on Saturday)
2. Guest Is it OK to use the pool on Sunday evening?
Employee (the pool closes at 6 pm on Sundays)
3. Guest The fitness centre seems to be locked at the moment.
Why?
Employee (it is now 6.30 am – it opens at 7 am)
Exercise 2.17. Answer the questions:
1. What are the functions of the catering department?
2. What is the difference between the catering and restaurant services?
3. What types of catering can you name?
4. What is a banquet?
5. What fifteen points should you determine organizing a banquet?
6. Describe room service.