UNIT V. The Back of the House

Read and Learn

Read the text; find in it the English equivalents of the following topical words and phrases

Служба общественного питания; обслуживание банкетов и конференций; превышает; фактически; в помещении; общая ответственность; закупка; портиться; обычный распорядок дня; уполномочены; административно-хозяйственная служба; убранство стола/салфетки; кладовщик; отдельное королевство; шеф-повар; наблюдая/контролируя; при более сложной структуре производства; чистить картофель; кладовая; бытовые электроприборы; посудомойщики; принимать заказ и подавать еду; метрдотель; помощник официанта; официант-распорядитель винами; изысканный ресторан.

 

Text 1

FOOD AND BEVERAGE SERVICE

Food and beverage service is a major factor in hotel operation. In some large hotels, the income derived from this source actually exceeds income from room rentals. The food and beverage income in many hotels is increased by pro­viding service for banquets and conventions.

Virtually every modern hotel offers some form of food and bever­age service. In some, facilities are available only for a continental breakfast — that is, a light meal of bread or rolls and coffee, while others have a small coffee shop or restaurant on the premises. Because of the large proportion of income contributed by a hotel's bars and restaurants, the food and-beverage manager is a key member of the management staff. He has the overall responsibility for planning the food and drink operation and purchasing the hun­dreds of items that are necessary for the restaurants and bars. Because food can spoil quickly, ordering supplies is a daily rou­tine. In a very large establishment, two people may be assigned to this task: one to order food and the other to order wines and spirits. The purchase and care of some items, such as table linens, or napery, or aprons for the kitchen help, must be closely coordinated with the housekeeping department. The food and beverage manager's staff may also include a store­keeper, who stores and issues food, beverages, and restaurant and kitchen supplies.

The kitchen itself is a separate kingdom within the hotel. The head cook, who is almost always called by the French word chef,is the boss of this area. The chef is responsible for planning the menus (the food that is being served on a particular day), and for supervising the work of the other chefs and cooks. In very large or elaborate setups, the head cook is called the ex­ecutive chef, and his responsibilities are largely those of a man­ager. He plans, purchases and frequently coordinates the operation of several restaurants.

Depending on the size of the establishment, several assistant chefs report to the chef. These include a sauce chef, a salad chef, a vegetable chef, and so on. Under the chefs are the cooks who actually cook the food and then place it on the plate for the wait­ers to pick up. Under the cooks' supervision are the kitchen helperswho peel potatoes, cut up vegetables, and bring food from the storeroom to the kitchen. The kitchen staff also includes dishwashers, even in a kitchen equipped with electrical appliances, since pots and pans usually need special attention, and someone must load and unload the machines.

In the restaurant, as well as in the kitchen, there are also different kinds of jobs. The person who seats the guests is called a captainor maitre d' (short for maitre d'hotel), or a hostess, if a woman. In restaurants with a very formal style of service, the captain also lakes the guests' orders. The meals are served by waiters or wait­resses. Inless formal restaurants, the waiters and waitresses take orders and serve the meals. Most restaurants also employ busboys, who pour water, clear and set tables, and perform other similar chores.

In an elaborate restaurant, there is often an employee called the wine steward, or sommelier, who takes orders for wine and sometimes for other alcoholic drinks.

Finally, there are cashiers who receive payment or signed bills from the guests. When the guest puts his restaurant bill on his ho­ld account, this information must be passed along to the account­ing office as quickly as possible.