4. Discussion

1. Make a list of different restaurant jobs by categories (management, production, merchandising) . What are the main responsibilities in each of these categories?

2. What part does the manager usually plays in the daily operations?

3. What management responsibilities does the chef ordinarily have?

4. Think about the major attractions of the work in a restaurant.

5. Role-play

Work in pairs. You are a journalist of a local newspaper. Your partner is a manager of a restaurant. Discuss with a manager what he or she likes or dislikes about the work in a restaurant.

Vocabulary

volume amount produced by some kind of activity

responsibilities a duty to be in charge of someone or something, so

that you make decisions and can be blamed if

something bad happens

dining room a room where you eat meals in a house or hotel

attractive having qualities that make you want to accept something

or be involved in it

welcoming 1. someone who is welcoming is friendly when you

arrive in a place

a welcoming place is pleasant and makes you feel

relaxed

(only before noun) done or organized in order to

welcome someone to a place

parking lot an open area for cars to park in

checklist a list that helps you by reminding you of the things you

need to do or get for a particular job or activity

hostess 1. woman at a party, meal etc who has invited all the guests

and provides them with food, drink etc

2. a woman who shows people to seats in a restaurant in

the US

escort to go with someone and show them a place

critical something that is critical is very important because what

happens in the future depends on it (= crucial)

overloaded to put too many things or people on or into something

(restaurant may be overloaded)

spread to become known about or used by more and more

people

workload the amount of work that a person or organization has to

do

excess a larger amount of something than is allowed or needed

waiter\waitress a man\woman who serves food and drink at the

tables in a restaurant

Unit 4. Restaurant area structure

• dining room

• kitchen

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

1. foodservice floor space a) the number of people served in one

meal period divided by the number of

available seats

2. front of the house b) the money received or earned by a

(dining areas) company or a person. It may be got

from other sources such as investment

3. back of the house c) a table in a restaurant or a cafe for

two people

4. storage d) a small stand on which trays and

platters from the kitchen can be

placed before and after serving food

5. turnover e) a long, fixed seat along one wall or

(in a restaurant) restaurant

6. serving stand f) the kitchen, service, storage, and

other areas in a restaurant or hotel

which customer does not see

7. income g) the keeping of something in a

special place until it is neded

8. deuce h) such areas in a restaurant or hotel as

dining room, waiting areas, and

loungers which are intended to the

guests

9. banquette i) the total area of foodservice

establishment intended for both the

customers and the staff and which

consists of the front of the house and

back of the house

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

1. How can you describe the front of the house and back of the house?

2. What do you think the dining areas are?

3. What should you be aware of when creating a design of your restaurant?

4. Whet kind of staff works in back of the house and front of the house areas?

5. Why and how is the restaurant ambience important?

The Front of the House is any place in a restaurant where customers might be. This includes the dining room, bar, even the rest rooms. Strong management of the front of the house includes customer service, training staff, the design of the dining room and bar as well as various restaurant promotions. Understanding how the front of the house operates is important to overall success of any restaurant.

The front of the house of any restaurant should be carefully planned out, to balance ambiance with function. Restaurant seating, wait stations and waiting areas are just a few of the areas to think about when planning a restaurant dining room.

The front of the house is the only area that customers see. It should reflect the theme or concept of your restaurant. It also needs to be designed efficiently, balancing ambience with all important seating capacity. Certain pieces of front of the house equipment are also important in running an efficient restaurant.

While good food and good customer service are crucial for return business, the ambience of a restaurant is also important. You want customers to feel comfortable and enjoy their meals. Restaurant design sets the stage for customer’s dining experience. Loud music, Formica tables and plastic cups sets an entirely different mood than jazz, linen tablecloths and china.

The design of a restaurant should be a balance between a welcoming ambience and maximum seating capacity. In other words you want to pack in enough customers to keep busy and turn a profit, while at the same time making guests feel comfortable. Some types of restaurants focus on seating capacity rather than interior design. Diners, for example, have more seating capacity while fine dining restaurants tend to focus more on ambience.

In the front of house, waiters, waitresses, and hosts interact with guests. These staff are said to be “on the floor,” since they are visible representatives of the restaurant. Floor staff are supposed to be courteous, informative, and neatly dressed, since their behavior determines whether or not guests enjoy themselves.

The restaurant dining room, whether it is formal or casual, is the most important area in the front of the house. Its design plays a large part in the overall ambience of your restaurant. A restaurant dining room design is more than just table and chairs. It includes spaces for a wait station, storage and many other things which need to be hidden from customers.

The terms ‘back of the house’ and ‘front of the house’ are used in the restaurant community to distinguish between different areas in a restaurant. The back of house is the staff area, where cooks and other support staff work. The front of house is the area where diners sit. Different types of staff work in each area, and rivalries sometimes croup up between back of house and front of house staffers, especially in large restaurants which can get extremely busy.

As a general rule, the back of house is a staff-only area, although it may be opened to the public on a limited basis for tours. The back of house is the area in which food is stored and prepared, and it typically includes other staff areas such as a break room and changing area. Cooks, expediters, and dishwashers work in the back of house, usually largely unseen by the public. In most kitchens, the back of house has a strict hierarchy , with each staff member performing a specific task.

Some staff flit between both the back and front of the house. Bussers and runners, for example, carry food and plates back and forth from the kitchen and the floor. Their jobs can be extremely high stress, as they must deal with demands from the kitchen and the floor staff. In addition, they also engage in interactions with customers, since guests of the restaurant may not always understand the distinction between waitstaff, runners, and kitchen staff.

In some restaurants, part of the kitchen may be visible to members of the public. Not all kitchen staff enjoy this, as cooking can be a messy and tension-fraught business. Diners, on the other hand, enjoy being able to watch food preparation, especially since showy stations such as grill or sautee are often exposed.

In addition to being identifiable through different job duties, it is often easy to distinguish between members of a restaurant staff by uniforms. Back of house staffers typically wear chef's pants, full jackets, and protective hair coverings, along with closed toed shoes. Their clothing is designed to be comfortable and practical through a long shift of cooking, rather than stylish. Most front of house staff wear restaurant issued uniforms or elegant personal clothing to enhance the atmosphere of the restaurant. Bussers and runners are often found in aprons and clothing which suggests the kitchen more than the front of house.

Vocabulary

overall общий

equipment оборудование

be visible быть в поле зрения

crucial важный, значимый

capacity вместимость

apron передник