3.Exercise 3.1 Mark each of the following statements tue or false (t or f). Correct the false statements.

1. In a restaurants, the front of the house is comprised of the dining

room, waiting areas and loungers.

2. The back of the house includes the kitchen only.

3. There is a limited amount of availiable space in dining rooms of

restaurants.

4. The turnover of the restaurant depends on the quality of dishes

served in.

5. The number of people visiting restaurants varies according to the

restaurant category.

Exercise 3.2 Match the words on the left with the correct definitions on the right:

1) price a) someone who is paying to eat in a restaurant or

stay at a hotel

2) kitchen b) the main meal of the day eaten in the evening or at

midday

3) guest c) the amount of money that you have to pay in order

to buy something

4. cold cuts d) one of the parts of a meal

5. course e) prepare food and heat it so that it is ready to eat

6. appetizer f) a liquid food that is made by cooking meat, fish,

vegetables etc with water or milk

7. please g) make someone feel happy and satisfied

8. cook h) thin pieces of different types of cooked meat that

you eat cold

Exercise 3.3 Rearrange the following sentences in order to make a text:

1. The back of the house as a rule includes the kitchen, storage and office areas.

2. Another vital merchandising factor is a profit earning.

3. The front of the house gives the first impression of the restaurant and is an important merchandising factor.

4. Specialty and gourmet places attract more small ones.

5. Foodservice floor space in the accommodation and foodservice industries includes the front of the house and the back of the house.

6. Family type restaurants draw large groups of customers.

7. Good income is usually obtained by the arrangement of tables, the space for each customer and the rate of turnover.

8. Twelve square feet per person is the average space provided for each guest in American restaurants.

9. The owners should get as much income as possible from the space available in the restaurant.

Exercise 3.4. Match the words (1-10) with the correct definitions (a-j):

1. kitchen

preparation area

cooking area

bakery area

service area

pantry

executive chef

specialty chef

storekeeper

butcher

1. a chef who has a large staff and many managerial duties

2. a person who cuts meats and prepares them for cooking

3. a chef who is responsible for preparing one kind of dish such as desserts etc.

4. the employee responsible for storage of equipment and food supplies

5. a term often used for the part of the kitchen where the waiters and waitresses give and pick up orders

6. an area in or near a restaurant kitchen where cold foods such as salads and sandwiches are prepared. In some places, the term is also used to designate a storage area

7. the part of the kitchen where raw ingredients are prepared for cooking (washing, peeling, chopping etc.)

8. food production areas in the back of the house where food is stored, prepared, cooked and ordered by the waiters

9. the part of the kitchen where hot food is cooked

10. that part of the kitchen where baking and confectionery articles are baked