- •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
3.5 Render the following text into English
Как известно, площадь, занимаемая предприятием общественного питания состоит из гостевой и служебной зон. В служебной зоне обычно располагаются кухня, кладовые и офисные помещения. Площадь этой зоны зависит от категории ресторана и объема его меню. Кухня, как производственная зона ресторана, включает в себя: разделочный цех: часть кухни, где сырые продукты подвергаются предварительной обработке (чистке, мойке, разделке, и т.д.); горячий цех, где готовят холодные закуски; зону обслуживания, где официанты передают и получают заказы; помещения для мытья посуды. Здесь же находятся офисы администрации, кладовые и другие вспомогательные помещения.
Работа на кухне обычно не видна из обеденного зала ресторана, тем не менее она является основополагающей и важнейшей частью работы всего ресторана.
Обеденный зал – это своеобразное лицо, имидж ресторана. Это то, на что клиенты в первую очередь обращают внимание. Работникам ресторана необходимо осознавать, что при проектировании обеденного зала очень важно обращать внимание не только на отделку самого помещения, но и на такие, казалось бы мелочи, как скатерти, салфетки, посуда, подносы официантов, форма обслуживающего персонала и многое другое.
Только при продуктивной работе сотрудников обеих зон (гостевой и служебной) ресторан будет работать успешно и прибыльно.
Role play the following dialogue:
Work in pairs. Student A is going to apply for a position at the back\front of the restaurant. Student B is back\front of the house manager. Role play the interview. While speaking focus on:
Position itself
Duties
Responsibilities
Working conditions
Possibilities for promotion
Vocabulary
front of the house such areas in a restaurant or hotel as dining room,
waiting areas, and loungers which are intended to
the guests
back of the house the kitchen, service, storage, and other areas in a
restaurant or hotel which customers do not see
storekeeper someone who owns or manages a shop
Butcher a person who cuts meats and prepares them for cooking
lounge a public room in a hotel or other building, that is used by
many people as a place to relax:
peel to remove the skin from fruit or vegetables:
chop to cut something into smaller pieces:
appetizer a small dish that you eat at the beginning of a meal
food supplies an amount of something that is available to
pantry a very small room in a house (restaurant) where food is
kept
preparation area the part of the kitchen where raw ingredients are
prepared for cooking
executive chef a chef who has a large staff and many managerial
duties
bake to cook something using dry heat, in an oven
storage when you keep or put something in a special place while it is
not being used
cold cuts thinly cut pieces of cooked meat eaten cold
merchandising the way in which businesses try to sell their products
Unit 5. Restaurant furnishing and equipment