I. Restaurant: organization and service

PART I

I. RESTAURANT: ORGANIZATION AND SERVICE

UNIT 1

 TEXT

EATING OUT SERVICE

Catering is undertaken in a wide range of establishments: from the chain caterers to the one-man enterprise-snack bars, coffee-shops, public-houses, boarding houses, not to mention industrial and welfare catering in canteen, hospitals and schools.

Roughly speaking, we can consider that three different sorts of services are provided: finger-service, snack-bar service, and restaurant service.

Finger-service is the providing of sandwiches and light snacks usually taken in a bar, a lounge or coffee-shop.

Snack-bar service. Snack-bars provide all sorts of cold meats, poultry and fish, and a lot of salads and condiments are available at every table with an assortment of ketchups, sauces, mustard (hot and mild), vinegar (malt, of course), salt and pepper. One can also order such hot dishes as soups, egg dishes, meat-pies, fish-cakes, sausage-rolls, mushrooms and bacon, factory-made chicken pie or home-made Welsh Rarebit. Customers can sit up at the counter or be served at separate tables.

Restaurant service does much to enhance the appreciation of the quality and value of the food and drinks. Every restaurant offers you dinners "table d’hôte". They are known as regular dinners. It means that you are served with meals of several courses at a fixed price. Dinners "table a la’ carte" mean such meals which are ordered course  by course from the menu-card each dish separately. (A menu or bill of fare is a list of the courses to be served at a meal, or of the dishes which can be ordered at a restaurant. The menu gives details and prices of available dishes).

"Table d’hôte" is cheaper than "table a la’ carte".

The cost of meals varies according to the category of a restaurant. Each little party of guests has its own table.

 

Active Vocabulary

in a wide range	-	велика кількість
boarding-houses	-	пансіон з харчуванням
not to mention	-	не кажучи вже про
roughly speaking	-	приблизно кажучи
condiments	-	приправа
sausage-roll	-	булочка з сосискою, сосиска в тісті
Welsh Rarebit	-	грінки з сиром
finger service	-	продаж бутербродів та інших легких закусок
snack bar	-	закусочна
enhance	-	збільшувати
fixed prices	-	постійні ціни
order (v)	-	замовляти
dish, course	-	страва
vary (v)	-	відрізнятися
available	-	наявні
“table d’hôte”	-	комплексний обід
“table a la carte”	-	замовлення їжі за меню

I.  Phonetic exercises

Ex. 1. Transcribe the following words, consult a dictionary:

 

catering, range, boarding-houses, service, roughly, finger, chain, mention, hospitals, restaurant, usually, lounge, poultry, salad ketchup, salt, mustard, sausage-rolls, mushrooms, counter, separate, "table d’hôte", “a la carte”, quality, courses, cheaper, guest.

 

Ex. 2. Mark the stresses in the following words:

 

undertaken, establishment, enterprise, industrial, welfare, canteen, consider, different, provided, sandwiches, condiments, available, assortment, customers, appreciation, separately, detail.

 

III. Speech exercises

Ex. 1. Answer the following questions about the text:

 

 

1. What is the range of establishments where catering is undertaken?

2.  Can you name three different sorts of service?

3. What is finger-service?

4. What does snack-bar service provide?

5. Can the customers order hot dishes in the snack-bars?

6. What Kinds of Service do restaurants offer to the dinners?

7. What do "table d’hôte" and "table a la carte" mean?

8. What is the menu?

9. What is cheaper "table d’hôte" or "table a la’ carte"?

10. What does the cost of meal depend on?

 

 

Ex. 2. Discuss the following questions:

 

What kinds of service are provided at the University bars and canteen? What kinds of dinners do they serve? Prove your opinion.

 

 

Ex. 3. Retell the text.

UNIT 2

TEXT

RESTAURANT AND ITS ACTIVITY

When you arrive in the restaurant, you are shown the table, set and handed the menu which is a list of dishes where peculiarities of the dish, its weight and price are noted; but at most luxury restaurants weight and price are not written, besides, the names of dishes are given in French.

Because the menu is the most important part as well as the most profitable one, much attention should be paid to the dish selection and the cookery level.

Every first class restaurant has a number of traditional dishes called specialties (specials). The restaurants chiefs are proud of having preserved the old recipes and the ancient ways of cooking. They offer their visitors special dishes cooked according to the tradition and, of course, they make out their own new recipes.

Generally it is recognized that at functions the service method may take either assisted-service or self-one.

The different sorts of service (silver service and plate service) vary with the class of the establishment.

Silver service derives its name from the silver dish used by the waiter for bringing the food to the guest. A service fork and spoon are laid by the dish. The waiter manipulates both of them with one hand, picking the food from the silver dish to deposit it on the guest's plate.

Plate service is speedy and economical; it indicated a lower standard: the guest is served with food already placed on a plate.

It should be noted that the current trend seems to be for the starter and sweet course to be plate served, while the fish and main course are silver served; coffee may be offered by the full silver method.

When the meal is over, the waiter brings you a bill  made out by the cashier. He makes sure that it is correct, then takes it back to the cash-desk. When the bill is cashed and receipted, the waiter brings it back to the guest with the change, if any. It is customary to tip waiters 10-15 per cent of the over all cost of the meal. Tipping (giving a small amount of money for service) is an old custom. It is used to show appreciation for good service. Besides the provision of food and drink service most restaurants propose their customers different sorts of additional services and amenities.

At the luxury restaurants the customers admit sophisticated atmosphere, live music, dancing, of course, excellent wine cellar.

At the night clubs customers can admit floor show and snack with drinks.

There are some restaurants where the reservation is advisable, in others it is necessary.

As a rule, the opening and closing hours of the food establishments are fixed.

The restaurants and bars often accept both cash and credit cards.

Vocabulary notes

show the table	-	провести до столика
peculiarity	-	особливість
special dish	-	"коронна” страва ресторану
chief	-	шеф-кухар
be proud of	-	пишатись чимось
ancient ways of cooking	-	старовинні методи приготування їжі
according to = in accordance with	-	згідно з чимось
self-service	-	самообслуговування
assisted-service	-	обслуговування клієнта за столиком
deposit (v) (syn. to place)	-	покласти
bill	-	рахунок
change (n)	-	здача
tip (v)	-	давати на чай
appreciation	-	тут: вдячність
amenities	-	зручності

I Phonetic Exercises

III. Speech Exercises

 

Ex.1. Answer the following questions:

 

1. What is a menu?

2. What is the peculiarity of the menu at luxury restaurants?

3. What does the word "special" mean?

4. What is the origin of the "silver-service" name?

5. What is the difference between silver-service and plate-service?

6.  What modern trends in restaurant service do you know?

7. Have you ever tipped anybody? What for?

8. What other services (except food and drinks) may the restaurant provide?

 

Ex. 2. Make up a short plan and retell the text.

Ex. 3. Imagine that you are going to open a new restaurant. Compose a check list for deciding:

 

- the kind of restaurant;

- it's opening and closing hours;

- the kinds of menus and prices;

- it's location;

- it's services and amenities.

 

Symbol	Meaning
*****	Very luxurious, with excellent cuisine (a five-star restaurant)
***	Excellent cuisine
Alc £20-30L	A typical three-course à la carte lunch costs £20 to £30
Set £25D	A three-course set menu (table d'hote) dinner costs £25
	There is parking
	There is a no-smoking section in the restaurant
	There is live music (live=not recorded; played by musicians)
	You can eat out of doors (in a garden/on a terrace/by a swimming pool/…)
	There is a beautiful view
	The restaurant is in a quiet area
	There is swimming (in a pool/in the sea/…)
Res	Reservations are advisable
Res+	Reservations are necessary
CrC: A.Ex, Eur, Vi, DC	The restaurant accepts: American Express, Eurocard, Visa and Diners Club credit cards

Jokes

Y

Mr. A.: What is this broth made from, waiter? Surely, it isn't chicken broth!

Waiter: Well, sir, it isn't chicken broth in its infancy. It's made out of the water the eggs were boiled in.

Y

King George III of England was in the country one day and stopped at a small hotel for lunch. He wasn't very hungry, so he had only two boiled eggs. He ate them and asked for a bill. The landlord gave him the bill - 2 pounds. The king said:

- What! Two pounds for two eggs? Eggs must be very scarce here.

- No, sir, was the answer, eggs are not scarce - but kings are.

UNIT 3

TEXT

 AT THE RESTAURANT

The origin of the word "restaurant" comes back to the 16^th century. At that time in France a popular soup was called “restaurant” because it was supposed to have restorative properties. A chef who served this particular soup had the word printed above the door of this eating house and gradually the word acquired its present connotation.

Nowadays saying "restaurant" we consider a selling unit  being run at a profit; all offered facilities and services lead guests to making orders and, as a result, substantial takings.

The basic elements of sound catering are good food and drinks but decor and service play an important part.

Decor (which may include subdued lights, soft carpets and settees, crystal chandeliers, red velvet and brocade, etc.) helps to create the right atmosphere and refined surroundings for attracting customers.

The art of service can be defined as "the capacity to make customers feel at ease arrival, at home while they are here, and sorry to leave". Attentive, smooth and courteous service keeps the reputation of the establishments and allow to enjoy good cooking and good wines fully.

Before the serving of meal a number of preparations have to be carried out. The cleaning of the dining-room (sweeping the floors, dusting the furniture, polishing mirrors, silver), the changing of linen, the re-stocking of side-boards, the sharpening of knives take place before laying the table.

Laying the table begins an hour or so before meal-time. The assistant waiters first lay a cloth on each table, then the cutlery (including the right assortment of knives, spoons and forks). Table silver should be arranged in the order in which it is to be used, starting from the outside and going towards the plate. In other words the order of laying should be:

 

Table d'hôte Napkin Joint knife Fish knife Soup spoon Joint fork Fish fork Sweet fork Sweet spoon Side plate Side knife Paris goblet

Table a la carte fish plate (centre of cover) fish knife fish fork side plate side knife napkin Paris goblet

 

After the above covers been laid, the table lay-up should be completed by the addition of the following items:

¨ a salt cellar

¨ pepper castor

¨ cruets

¨ ashtrays

¨ table numbers

¨ table decorations

It is a civilized pleasure to take friends to dine out at such places, to have a nice party, to enjoy themselves at leisure.

 

Vocabulary notes

selling unit	-	тут: торговельний заклад
must be run at a profit	-	повинен функціонувати з метою одержання прибутку
make an order	-	робити замовлення
chef (фр.)	-	кухар чоловічого роду, шеф-кухар
settée	-	маленькі дивани
chandelier	-	люстра
brocade	-	парча
refined surroundings	-	вишукане оточення
attract (v)	-	приваблювати
customer (client)	-	відвідувач
courteous	-	ввічливий
carry out (v)	-	проводити
re-stock (v)	-	відновлювати запаси
table silver	-	столове срібло
table lay-up	-	сервірування столу
salt cellars	-	сільничка
pepper castors	-	перечниця
cruets	-	пляшечки для оцту
dine out (v)	-	їсти поза домівкою
sample (v)	-	дегустувати
undue	-	надмірний
enhance (v)	-	тут: підкреслювати

 

I. Phonetic exercises

 

Ex.1 Transcribe the following words:

 

facility, dine out, catering, numbers, ash-tray, gradually, important, polishing, mirror, furniture, arrange, restorative, chandeliers, courteous, reputation, settee.

 

Ex. 2. Mark the stresses:

 

complete, civilized, pleasure, decoration, define, re-stocking, substantial, connotation, establishment, attentive, enhance, undue, refined, customers, surroundings, attracting.

 

III Speech Exercises

Ex. 1 Answer the following questions:

1. How did the word "restaurant" appear?

2. What is a modern restaurant?

3. What are the basic elements of catering?

4. What other elements of catering do you know?

5. What part does decor play in attracting customers?

6. How does service enhance the pleasure of dining out?

7. What preparations take place before laying the table?

8. What does table silver include?

9. Why can dining out be called a civilized pleasure?

Dialogue 1

 

B: Shall we have our dinner in this restaurant? They serve very good meals here, and the prices are quite reasonable.

S: Well, you should know better, Mr. Bill.

B: What shall we have? A complete meal, I suppose? I’m awfully hungry.

S: So am I. And I’m thirsty, too.

B: Then let’s have a glass of mineral water first or some orange juice.

S: I’d prefer orange juice with ice.

B: Waiter: Iced orange juice and a glass of mineral water, please. Here is the wine list. How about some hard drinks?

S: I wouldn’t mind a brandy.

B: So it’s one brandy. And a whisky and soda for me. Now comes the hors d’oeuvre. What do you suggest? A salad would do, I think.

S: And I think I’ll have shrimps. Now for the soup.

B: Shall we have chicken soup?

S: I’d better take tomato soup. For the fish and meat courses they have broiled salmon, fried perch fillet, lamb chops and roast beef.

B: I shan’t have any fish course. I’ll just try the roast beef.

S: Now what is there to be had for dessert? Apples, pears, straw-berry ice-cream, rice pudding … What do you say to ice-cream?

B: Well, I don’t mind.

S: Well, how did you find our dinner? It was really fine. How much is our bill?

B. and S. Pay the bill and leave the restaurant.

 

Dialogue 2

 

J: What do you say to a cup of tea?

P: Well, I wouldn’t mind. Strong or weak for you?

J: Oh, just middling, please.

P: And how much sugar? One lump will do, won’t it Jessie?

J: Yes, thank you. Do you take your tea with milk or lemon?

P: Lemon, please. Here you are, Jessie. Help yourself to the sandwiches.

J: Thanks a lot. You’ve got to try the cakes and jam.

P: Thank you … Delicious!

J: Waiter, how much is our coffee? … Oh, it’s not expensive.

 

Jokes

Y

 

The lonely stranger came to a restaurant in New York.

- May I take your order? - the waitress asked him.

- Yes, was the answer. Two eggs and a kind word.

The waitress brought the eggs and was moving away when the man stopped her.

-What about the kind word? - he said.

The waitress leaned over and whispered: "Don't eat the eggs".

Y

Young Doctor: Why do you always ask your patients what they have for dinner?

Old Doctor: It's the most important question, because according to their menus I make out my bills.

Y

- I say, waiter, are you sure that this is a wild duck I am eating?

- Yes, sir, so wild, that we had to chase it half an hour round back yard before we could catch it.

 

 

UNIT 4

TEXT

THE STAFF OF THE RESTAURANT

 

Catering Manager

Head - waiter

Assistant Head waiter              Head wine-waiter

Station (or Chef) waiter          Wine-waiter

 Assistant (or Commis) waiter  Commis Wine-waiter

 

Duties with the guests

The staff of the restaurantmust have sufficient knowledge of all the items on the menu and wine list in order to advise and offer suggestions to the customers. Further more they must know how to serve correctly each dish on the menu what the accompaniments are, the correct cover, the make up of the dish and its appropriate garnish, and also how to serve various types of drink, in the correct glass and at the right temperature.

The Head - waiter greets the guests on arrival, shows them their tables and seats them. Then he hands the menu and takes the orders. He should be able to give expert advice as to the food and induce the guests to buy of the best … and most profitable too. A good Head - waiter knows how to reconcile his clients' satisfaction and the interests of the House, he never forgets that guests are people, and may like to make their own decisions. He will in many cases act as Head - wine-waiter and suggest appropriate wine from the wine list. A Head - waiter is therefore an expert in food and wines plus a keen-eyed psychologist and an organizer, since he is responsible for the good working of the restaurant.

The Station waiter notes the orders and passes them on to the kitchen; he must have a clear notion of the required time for the preparation so that he can adjust the timing of his courses. He will serve the dishes from the customer's left, the dirty plates being collected from the right. It takes a skilled and clever man to give the right sort of service.

The Commis waiter brings the food from the kitchen to the restaurant using a tray or trolley. He collects the dirty plates and dishes and takes them to the wash-up area.

The different Sorts of Service (silver service and plate service) vary with the class of the establishment. Silver service derives its name from the silver dish used by the waiter for bringing the food to the guest. A service fork and spoon are laid by the dish. The waiter manipulate both of them with one hand, picking the food from the silver dish to deposit it on the guest's plate.

Plate service is speedy and economical. It indicates a lower standard: the guest is served with food already placed on a plate by the waiter making use of a dumb-waiter. With silver service where as with plate service, he can deal with a great number, particularly if he uses a trolley.

The wine-waiter will bring, prepare and serve the wine ordered by the guest. He will see that it is served at the right temperature and replenish the glasses when necessary.

When the meal is over, the waiter will have the bill made out by the cashier as soon as it is asked for. He will make sure that it is correct and there is no shortage or overcharging, then he will fold the bill and present it on a cash tray or plate. He will take it back to the cash desk with the amount laid by the guest. Once the bill is cashed in and receipted the waiter brings it back to the guest with the change if any. When the customer has left a tip, it should be acknowledged with a distinct "Thank you very much, sir" before the customer has left.

The number of staff and the allocation of duties depends on the size and exclusiveness of the restaurant. In a large restaurant or dining room, whether belonging to a hotel, a non-residential establishment or within Industrial Catering, there must be one person in charge. Under him or her there will be principal assistants in charge of sections.

In a small restaurant the person in charge may be called Restaurant Manager, Maitre d’hôtel or Head - Waiter, and his assistants may all be called "Waiters".

 

 

Active Vocabulary

 

enduce (v)	-	переконувати
profitable	-	прибутковий
reconcile (v)	-	узгоджувати
make decision	-	приймати рішення
appropriate	-	відповідний
keen-eyed	-	уважний
have a notion	-	мати уяву
station waiter	-	офіціант
commis waiter	-	помічник офіціанта
note-the orders	-	приймати замовлення
wash up area	-	мийка
fold the bill	-	згорнути навпіл рахунок
tip	-	чайові
shortage	-	недолік
overcharging	-	обрахування
replenish	-	прибирати, переставляти

I. Phonetic Exercises

Ex. 1. Read and transcribe the following words, consult a dictionary. Mark the stresses:

duties, restaurant, sufficient, knowledge, correctly, accompaniments, appropriate, garnish, various, expert, advice, induce, reconcile, client, satisfaction, suggest, organizer, responsible, adjust, kitchen, manipulate, deposit, temperature, overcharging.

 

III. Speech Exercises

Ex. 1. Answer the following questions:

 What are the responsibilities of a Head - waiter?

  Why is he considered to be an expert in food and wines?

  What are the duties of the station waiter?

 Is it necessary for the station waiter to have some knowledge about his service?

  What does the commis waiter do while serving the guests?

  What are the two sorts of service? Which is quicker?

  What is the wine waiter in charge of?

  When should the bill be presented to the customer?

  Who makes out the bill?

  In which way should the bill be presented to the guest?

  Why is the bill folded on the plate?

  Is it customary for the clients to leave the tips?

Notes

oysters	-	устриця
be in season	-	бути по сезону
fillets of plaice	-	філе камбали
for the sweets	-	на десерт
for account		на рахунок

Ex. 1. Read and translate the dialogue.

Ex. 2. Discuss the following questions:

1. Why does the resident approach the Head-waiter to plan her birthday party?

2. Is it advisable to plan a menu in advance? Give your reason.

3. Where will the party take their aperitifs? Can you suggest any reason for this procedure?

 

 

UNIT 5

TEXT

TABLE MANNERS

DO NOT

1. Walk around the dining room eating.

2. Put a knife in your mouth.

3. Pack your mouth full of food.

4. Speak with your mouth full.

5. Scrape your plate.

6. Pass food from your plate to your neighbor’s one.

7. Put your own teaspoon into the sugar bowl.

8. Pile up your plate with food – (take a second helping if you need it).

9. Put cakes in your meat plate.

10.Push your plate away from when you have finished.

11.Float or dip biscuits in your tea or coffee.

12.Put your elbows on the table.

13.Do not lean over, to pick something from the table when you can’t reach it. Always ask one sitting next to you to pass it to you.

14.Never make noises when eating your soup.

 

DRINKS

When wine is served with a meal, certain procedures have to be followed. After the host tests the wine, he asks that the glasses of the guests are filled, you wait for the first toast and then you begin to drink always after the host. It’s good to smell, taste and express your appreciation for good wine.

We hold the glass with three fingers and not with palm. You drink as much as you can handle. You don’t drink with your mouth full. You drink slowly and soundless.

BEGINNING OF A MEAL

At an official meal there is usually a table plan with the name of each guest written on a card. In such a case when the beginning of the meal is announced you take a seat against the card with your name on.

In cases where there is no table plan, you wait for the host to show you where to sit.

If the host tells that you can sit wherever you like, then you sit in a way that a male and a female will be sitting alternatively.

 

DURING A MEAL

Always praise the host for the delicious meal.

If you do not like the food served, never make faces but force yourself to eat it.

If you have to leave the table for a while always ask to be excused.

If you finish your meal before the others, do not smoke. If you do, ask for their permission.

 

CONVERSATION

 

A meal to be enjoyed and well digested has to be taken in a calm and pleasant atmosphere. Therefore, avoid irritating to others. Conversation would help to create that atmosphere.

Avoid talking continuously about yourself, your family and your personal problems.

Do not insist on matter discussed, if you are not well informed on that matter.

Do not ignore the people sitting next to you.

If there is a blabber at the table you must try and bear with him. Never try to imitate him.

 

ENDING OF A MEAL

The ending of a meal is signaled when the host gets up. You also get up by slightly lifting your chair. Do not drag the chair along the floor.

Do not leave the house right after the meal or stay there for hours, as in both cases you would be impolite.

When leaving, you do not forget to talk again and express your congratulations to the hostess for the wonderful meal. You greet all the other guests and leave.

 

What to Say at Table

 

Host or Hostess	Guest
Do you take tea or coffee? Will you have tea or coffee?	Tea, please.
How much sugar, one or two lumps/pieces/?	One, please. No sugar, thank you.
Can I give you a little more bacon?	Yes, please. No, thank you.
Will you have some more roast beef?	Yes, please. No, thank you.
Would you line a second helping of plum pudding?	No, I’d rather not, Thank you.
Do you have a little more fruit salad?	Well, just a very little, please.
May I trouble you for some bread?	It’s no trouble at all-here you are.
Thank you.	You are welcome.
Would you pass me the salt, please.	Certainly. With pleasure, here you are.

Active Vocabulary

pack a mouth	-	напихати рота
scrape	–	шкрябати ложкою по тарілці
pill up	–	багато накладати
lean over	–	нахилятися
make noise	–	зчинити галас
express the appreciation	–	висловлювати подяку
palm	–	долоня
sit alternatively	–	сидіти поперемінно
praise	–	хвалити
make faces	–	робити гримасу
avoid unpleasant or irritating to others	–	уникати неприємного чи дратуючого інших
blabber	–	базіка, балакун
slightly lifting the chair	–	трохи підняти стілець
impolite	–	непоштивий
force (v)	-	примушувати

I. Phonetic exercises

 

Ex.1. Transcribe the following words:

neighbor, eating, pile, bowl, reach, procedure, finger, appreciation, mouth, soundless, official, announce, serve, digested, avoid, float, biscuits, guest, slowly, meal, praise, pleasure, trouble, matter.

 

Ex.2. Mark the stresses:

atmosphere, unpleasant, irritating, conversation, discuss, imitate, delicious, alternatively, wonderful, congratulation, continuously, informal, teaspoon, something, permission, soundless, impolite.

III. Speech exercises

 

Ex.1. Speak on table manners you should keep in mind and follow. Which of them you knew before and which are a sort of surprise for you? What would you like to add to the given list.

Text A

The well-mannered Englishman at table holds and keeps his knife in his right hand, his folk in his left, cuts his meat and presses his vegetables onto his fork. The well-mannered American first cuts up all his meat, then places his knife down on the right of his plate, takes his fork in his right hand and with his fork lifts the food to his mouth. He will have coffee (generally with cream) half-way through his dinner before the pudding (which he calls «dessert»).

The Englishman drinks coffee (black usually) after the dinner. And of course Americans are coffee-drinkers rather than tea-drinkers. English coffee considers to be bad. But that’s nothing to what English people would say about American tea. The popular method is to take a pot of hot water and put into it a cotton bag with tea leaves. Sometimes they put a pan of water on the electric stove and just as the water gets warm, throw in a few teaspoons of tea and then pour the mixture into a tea-pot (cold of course), then pour into a cup (or a glass) and then drink it.

 

UNIT 6

TEXT

LAYING A TABLE

The formal service is identical for all occasions. No food is set on the table, except ornamental dishes of fruit and flowers. The one unbreakable rule is that everything on the table must be geometrically spaced: the centerpiece in the actual centre: the places at equal distances and all utensils balanced. Beyond this rule you may set your table as you choose.

The places are set with the plates. On the left of each plate, is put the salad fork; the meat fork is put next, and then the fish fork.

On the right of the plate, and nearest to it, is put the silver-or steel-bladed salad knife, or if the salad is one for which no knife is necessary, the knife nearest the plate is the meat knife: next the fish knife, the edge of each toward the plate. Then the soup spoon and then the oyster fork.

Not more than three knives and three forks are on the table at the moment. Additional forks and knives may be put on the table during dinner as they are needed.

A dinner napkin folded square and flat is laid on each plate: very fancy folding are not in good taste.

The goblet or tumbler for water is placed directly above the knives at the right of the plate: next to it at a slight distance to the right the champagne glass: in front and between these two either the claret glass or the tall-stemmed glass for white wine.

 

Active Vocabulary

 

formal service	-	загальноприйнятий сервіс
ornamental dishes of fruit	-	прикрашене фруктами блюдо
unbreakable rule	-	непорушне правило
utensils	-	посуд
beyond	-	крім
steel bladed	-	нержавіюча сталь
the edge	-	гострий кінець
oyster fork	-	десертна виделка
additional	-	додатковий
napkin	-	серветка
fold	-	складати навпіл
goblet tumbler	-	кубок, стакан, бокал
slight distance	-	невелика відстань
claret glass	-	бокал для червоного вина
tall-stemmed glass	-	бокал на високій ніжці

I. Phonetic exercises

Ex. 1. Transcribe the following words. Consult a dictionary.

 

formal, identical, occasions, ornamental, unbreakable, geometrically, centerpiece, distance, utensils, beyond, steel-bladed, necessary, toward, oyster, fancy, goblet, directly, champagne, claret.

 

III. Speech Exercises

Ex. 1. Answer the following questions:

1. Is the formal service identical for all occasions?

2. Should anything be set on the table before dinner?

3. What is the unbreakable rule while laying a table?

4. In which way must everything be spaced on the table?

5. What are the places set with?

6. What must be put on the left of the plate? And on the right of the plate?

7. In which way do we put the knives near the plate?

8. Where must be the soup spoon?

9. How many knives and forks can be on the table at the moment?

10. When do we put additional forks and knives?

11. Where are the dinner napkins laid?

12. In which way can they be folded? Why?

13. Where must goblets for water be placed?

14. What about the champagne glass, the tall-stemmed glass?

 

 

UNIT 7

TEXT

THE MENU AND ITS PLANNING

A menu - or bill of fare - is a list of the courses to be served at a meal or of the dishes which can be ordered at a restaurant.

Originally the bill of fare, as it is termed in English, or menu in French was not presented at the table. The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40 in number. The first 10-40 dishes were placed on the table before the dinners entered and when consumed were removed by 10-40 other dishes.

The bill of fare was very large and was placed at the end of the table for everyone to read. As time progressed the menu became smaller and increased in quantity allowing a number of copies per table. Depending on the establishment and the occasion the menu may be plain or artistic in its presentation.

In the restaurant dining room the menu is duly handed the guest as soon as he is seated. The menu gives details and prices of available dishes; the quality of its presentation is considered indicative of things to come.

The selections of the items to be presented on the menu requires close cooperation between the restaurant manager and the chef cook. It is based upon experience combined with true appreciation of food and takes into account local catering facilities.

With due regard to the tastes and habits of the clientele, the following points should be taken into consideration.

1 - except in particular cases, the various dishes proposed must be in season, as such dishes are always best and cheapest at that time.

2 - variety is the spice of good meal; the eye must be pleased as well as the palate.

Colors as well as flavors should be varied: contrast in sauces and garnishes add to variety.

3 - profusion leading to confusion should be avoided. The perfect meal is centered around a selection of choice dishes in preference to an extensive display of courses competing for the guests appreciation.

Much can be said in favor of sensibly brief menus. They offer more variety and flexibility, and can be changed daily. Too large a menu is often difficult to manage; it calls for larger purchases and stock. It increases work in the kitchen.

4 - the purchase of good quality products remains the true foundation of good cooking, and the dishes served must do justice to the quality of the food purchases. Kitchen and restaurant facilities should enable the staff to meet the patrons orders with due care and speed.

Customers tend to expect a certain standard of cooking and presentation consistent with the reputation of the establishment and the prices they are charged. Fancy names should be avoided and the dishes offered should be in conformity with the acknowledged standards of the trade.

It is up to the restaurant staff to supply patrons with relevant information about the dishes on the menu - within reasonable limits - to stimulate orders with a view to clearing the lot.

 

Active Vocabulary

a list of courses	-	список страв
duly	-	вчасно, певним чином
available	-	наявний
due care and speed	-	з належною увагою та швидкістю
require	-	припускати
take into consideration	-	брати до уваги
with due regard	-	згідно з
palate (n)	-	піднебіння, смак
profusion	-	достаток
confusion	-	безлад
compet (v)	-	сприяти
avoid (v)	-	уникати
purchase	-	закупки
stock (n)	-	запас
reasonable	-	прийнятні
consistent	-	той, що узгоджується
relevant	-	доречний
plain	-	простий

I. Phonetic exercises

Ex. 1. Transcribe the following words, pay attention to stresses:

originally, presented, depending, due, appreciation, experience, combined, regard, particular, various, flavors, sauces, garnishes, variety, profusion, competing, consistent, increase, reasonable, standard, confusion.  

 

III. Speech exercises

Ex. 1. Answer the following questions:

What is menu?

What is its purpose?

Who is responsible for it?

What should be taken into consideration while managing

the menu?

Why are the dishes in season preferred for

establishing a menu?

What does the variety of dishes mean for a good meal?

What is the foundation of good cooking?

 Why are speed and care combined essential in meeting guests orders?

 How can the restaurant staff supply valuable information about the dishes offered on the menu?

 

 

COLD BEVERAGES

Lemon drink

Frosted coffee with ice-cream

Cherry drink

“Kiev Troyanda” Drink

 

  Ex. 3. Try to compose vegetable menu, the menu for evening party.

 

UNIT 8

TEXT

HINTS ON BALANCED DIET AND MENUS

If some people regard the whole business of eating as a tiresome necessity to be get through with as much speed and as little fuss as possible, there are also a good many cases of overeating on account of tradition and taste. And an expert has justly called lating "a terrible potential hazard to health and longevity".

As a matter of fact good health depends to a great extent as much on the kind of food eaten as on into amount.

The food required by the body in order to build it up and keep it in repair, to supply heat and energy, to regulate its processes and protect it from disease, must be part of a well-planned menu. The essential elements contributing to the needs of the body are proteins, carbohydrates, fats, mineral salts and vitamins not to mention water and roughage. All foods contain some of these elements, though no single food can provide all of them. A wide variety of foods aims at a balanced diet meeting the body requirements.

Protein is essential to growth and the maintenance of life. There are two sources of protein: animal protein obtains from lean meat, poultry game, fish, milk, cheese and eggs, is of better quality than vegetable protein from pulse food (peas, beans, lentils, nuts, cereals, potatoes etc. 

Carbohydrates are made up from starches and sugar and provide energy and weight for weight. There are twice as many calories in fats which are especially appreciated as winter foods. Mineral salts are both protective and building substances.

Their absence is likely to upset the balance of any diet. Vitamins should be also included in every menu. Too many people think of dieting as a modern form of medieval fasting, but good food and dieting can go together. Provided one is aware of the possibilities offered by modern catering and is willing to train one's stomach to accept some limitation. Caterers can also play an important part in this process.

Active Vocabulary:

hints	-	рекомендації
tiresome	-	стомлюючий, нудний
fuss	-	метушня
potential hazard	-	потенційний ризик
longevity	-	довговічність
roughage	-	клітковина
pulse food	-	їжа, що містить бобові
starch	-	крохмаль
appreciate	-	цінувати
upset (v)	-	(тут) порушувати
medieval	-	середньовічний
fast	-	піст
lean meat	-	пісне м’ясо
will (v)	-	примушувати
accept (v)	-	приймати
limitation	-	обмеження
lentil	-	сочевиця

 

EXERCISES

I. Phonetic exercises

III. Speech Exercises

Ex. 1. Give answers to the following questions:

 

1.  What is the business of eating for some people?

2.  Do the traditions and taste play any part in people meal?

3.  What factors does our health depend on?

4.  What is food for the body?

5.  Why do we need a well-planned menu?

6. Which essential elements contributing to the needs of the body do you know?

7.  Can the food provide all of them?

8.  What are the aims of the foods?

9.  Which foodstuffs contain protein, carbohydrates, mineral salts?

10. What is the meaning of all these elements included for menu planning?

 

 

UNIT 9

TEXT

THE KITCHEN ORGANIZATION

 

A kitchen is, first of all, a production unit; it must produce the best food at the lowest possible price. Food cost and quality are therefore the chef’s main concerns, so he should be endowed with the right amount of space, appliances and staff in order to come up to the management’s expectations.

The kitchen is as near perfection as possible, and its layout has been particularly well planned. The cooks can work in the commodious, well-lit cooking area, and there is no interference at all with the commis waiters coming from the restaurant. As the commis enter the kitchen, they find the table for «dirties» on their left. Having deposited the used plates and dishes, they pass round the service area to collect the next course. This area is fitted with an electric griller and a carving table, as well as a hot plate and hot cupboards. Behind the «dirties» table is the washing-up area with its dish-washing machine and «cleans» table.

The equipment of the cooking area proper is outstanding; besides the usual coal-range, one finds electric, gas and oil cookers. On the racks and shelves of the area you have all the necessary utensils, a regular assortment of saucepans, frying pans, casseroles, boilers, tins and trays of every description, supplemented by the usual time-saving gadgets: mincers, slicers. Peelers, chippers, mashers and mixers to name just a few.

This is indeed a functional, labor-saving kitchen, which is a necessity, considering that it has to handle hundreds of meals a day, besides providing snacks for the coffee-shop or the licensed bar, and catering for the social functions and conferences help in the hotel. The days are gone when cheap labor was easily available; economic changes and a shortage of trained kitchen help, have brought a complete revolution in the kitchen. Automation and mechanization tend to be the rule nowadays with time steam pressure cookers, high-speed fryers, electric ovens and micro-ware ovens. Dishwashers are automatic and there are even new types of garbage and waste disposal machinery grinding and dehydrating wastes into powder, thus reducing garbage to one sixth of its original mass.

The common aim of all these efforts: to produce more and better food at a price acceptable by the client and yielding a reasonable profit to the establishment.

Active Vocabulary

endow	-	забезпечувати постійним прибутком, наділяти
appliances	-	устаткування
layout	-	схема, планування, розташування
commodious	-	просторий
well-lit	-	добре освітлений
deposit (тут)	-	класти, покласти
carving table	-	робочий стіл
coal range	-	кухонна плита, що опалюється вугіллям
utensils	-	посуд, приладдя
supplement (v)	-	супроводжувати
gadgets	-	прилади
tend (v)	-	мати тенденцію
oven	-	піч, плита
garbage	-	сміття, викиди
grind (v)	-	молоти, перемелювати
wastes	-	відходи, відпрацьований бруд
yield	-	приносити, виробляти
rack (n)	-	підставка, полиця.
mincer	-	м'ясорубка

I. Phonetic Exercises

Ex. 1. Transcribe the following words, using a dictionary. Pay special attention to stresses:

 

production, quality, endow, appliances, management, expectation, particularly, interference, commodious, deposit, area, equipment, utensils, casseroles, description, supplemented, gadget, mincer, mixers, labor-saving, providing, licensed, available, shortage, mechanization, micro-wave oven, dehydrated, garbage.

III. Speech Exercises

Ex. 1. Answer the following questions:

 

1. What is a kitchen?

2. What is its main goal?

3. What are the chef’s main concerns?

4. Under what conditions can the cooks work in the kitchen?

5. What are the commis duties in the kitchen?

6. Describe the service area of the kitchen.

7. In which way should the modern cooking area be equipped?

8. Why do we call such an area as a functional, labor-saving kitchen?

9. What are the main features of nowadays kitchen?

10. What is the common aim of all the efforts of kitchen staff?

 

Ex. 2. Make up short compositions using the following words and word-combinations.

1. Production unit, cost and quality, chief's concerns, amount of space, appliances and staff, come up to expectations.

2. Kitchen layout, well planned, well-lit cooking area, commis waiter, table for dirties, service area, washing - up area, hot plate and hot cupboard, fit with.

3. Equipment, coal range, rack and shelves, necessary utensils, time saving, gadgets, frying pens, boilers, description, regular assortment, tins and trays.

 

Ex.3. Retell the text.

UNIT 10

TEXT

Food and Beverage Division

The food and beverage operation is one of the two divisions responsible for deriving income to the hotel.

This division constitutes the following departments:

· Food and beverage production: kitchen

· Food and beverage service: Restaurant and Bars

Organizational Chart

 Food and Beverage Division

Food purchase and storage

Food preparation

Service

Beverages

STEWARD

CHEF

Restaurant Manager

Head Bartender

· Storekeeper · Pantry men · Yardmen

· Cooks · Butcher · Pastry and Ice cream Chef · Baker

· Headwaiters · Waiters · Bus Boys

· Bartenders · Cellar men · Porters · Bar Boys

The kitchen of a hotel prepares food for many people. A big hotel might serve more than 1000 meals a day.

Such hotel might have more than one restaurant, there may be a coffee shop or people may wish to eat in their rooms.

A big hotel might employ more than 20 or 30 cooks to prepare the food.

A Kitchen Staff must be ready to cook meals for most of the day or night time.

The best way to do this is:

to divide the kitchen work up into different SECTIONS.

Each SECTION does only one type of food preparation. It must have a leader to direct the others in that section.

The person who is in charge of all the sections is the person in charge of the whole kitchen.

The title of this person is HEAD COOK or CHEF or CHEF DE CUISINE.