Iіі) Communicative task

Let me introduce myself. My name is……….. I am a Representative of a tour agency. There are many Tourist Centers in Ukraine, but I strongly recommend you to go on a holiday in the Crimea. Your holiday in the Crimea will be pleasant and interesting. There are many excellent towns – resorts: Alupka, Alushta, Yalta, Simeiz, Gurzuf and many others. You can also have a good holiday in such towns – resorts as: Evpatoria, Feodosiya, Sudak, Foros and have the medical treatment there. There are a lot of sanatoriums, boarding-houses and rest-houses in the Crimea. The combination of the Black sea and the Crimean Mountains, the swimming and sunbathing attracts a lot of visitors to this wonderful land every year. You can visit the Nikititskiy Botanical Garden, The Palace in Livadiya and many other places of interest. Welcome to the Crimea!

Білет №16.

I) Types of Restaurants. (Типи ресторанів.)

The millions of people who eat out every day have a wide variety of needs and tastes from a quick lunch to a luxurious meal with elaborate service. Because of these differences there are many kinds of restaurants varying from street stands serving snacks and fast food to elaborate restaurants with the best cooking. Restaurants generally fit into the following categories.

The gourmet restaurant is a restaurant which offers meals that appeal to a person who appreciates the best in food and drink.

The family-type restaurant. Many eating places serve simple food at moderate prices that appeal to family groups.

The specialty restaurant offers a limited variety or style of food. It may specialize in steaks or in fish or in particular kind of national food, or it may depend on the atmosphere, décor, or personality of the owner to attract customers.

The convenience restaurant serves customers who want to eat in a hurry and are interested in fast service and low price. A modern variation of this type is the fast food restaurant.

Another way to categorize restaurants is by the kind of service they offer. There are basically four types: table service, counter service, self-service and take away (carry-out).

VOCABULARY LIST

elaborate, adj	– детально (старанно) розроблений
stand, n	– ятка
gourmet, фр	– гурман
appeal, v (to)	– приваблювати
specialty, n	– спеціальний асортимент
convenience food	– продукти, готові до вживання
take away (carry-out)	– обслуговування «на виніс»

Iіі) Communicative task

Let me introduce myself. My name is… I am a banquet manager. I’ll try to give you the information about a catering service, events that catering service covers, types of catering. Foodservice for special events (weddings, birthday parties, banquets, picnics) or under special circumstances is called catering. Unlike a restaurant, a catering service does not need to operate at affixed location. The simplest kind of catering involves preparation of a specialty food item, perhaps a fancy dessert or national specialty. Another kind of catering involves the preparation of complete meals but does not provide a service staff. This can be a very large business such as catering for the airlines. You can order catering service in our foodservice company. We will help you arrange any party.

Білет №17.

I) People in Foodservice Industry. (Робота в ресторанному бізнесі.)

There is a wide variety of jobs in the restaurant and catering business. The categories used in a manufacturing industry are applicable here: management, production and merchandising. Management personnel set and carry out policies for the business. Production people are responsible for the product – in this case, the food that comes out of the kitchen. Merchandising personnel must sell the product: in a restaurant this includes creating an atmosphere pleasing enough so that customers want to return. The management jobs in a restaurant are essentially administrative. They include the owner or manager, the cashier, bookkeeper or accountant, purchasing agent and storekeeper.

Production jobs in a restaurant are those in the kitchen. The head of production is the chef, whose principal assistants are the assistant and specialty chefs, dietitians, kitchen helpers and dishwashers. Chefs in most restaurants are responsible not only for food production but also have management responsibilities.

Merchandising jobs in a restaurant are those in the dining room, including employees who come into contact with the public. The headwaiters and hostesses, the waiters and waitresses, the bartenders, and the bussers are all responsible for providing the kind of service and atmosphere that will make the customer want to return.

Another way to organize the variety of restaurant jobs is through the categories of skilled, semi-skilled and unskilled. Skilled work requires special training, education or experience. The training may be obtained at school or through apprenticeship. Semi-skilled work also requires training, but the duties are usually such that they can be learned through on-the-job training or a short vocational course. Unskilled work demands little or no training.