ESTABLISHMENT Text “Styles of food service”

 Рестораны, столовые.

ESTABLISHMENT

Text “Styles of food service”

There are many types of catering establishments. They are big first class restaurants in five-star hotels, small restaurants, cafeterias, snack bars and fast-food restaurants. They serve different types of customers. They are families, groups of tourists, business people, children etc. They all demand different styles of service.

There are various basic styles of food service in restaurants of different types. The most common styles are:

Buffet service

Buffet service is often called the "Swedish Board". This system of food service is very convenient for the guests — they needn't wait for the waiters and bills. This is really self-service. Breakfast is served from 8 to 10, lunch from 12 to 15, dinner from 18 to 20. As a rule this type of food service is arranged in hotels for big groups of tourists, and also for conferences and congresses.

The counters with snacks and dishes, and snack-plates and trays for taking food are placed in the centre of the dining hall. The tables are near the walls. The guests come up to the Swedish Board and put the meals, appetizers and salads on the snack-plates themselves. Then they put everything on the trays and take their seats at the tables.

The assortment of appetizers, dishes and beverages is usually rich. The guests can taste a little of each dish. Desserts are usually placed on a separate table. The waiter's role is to clear the tables and serve drinks. The waiters can also help the guests if necessary.

Cafeteria service

In cafeteria service the guests collect their plates with dishes on a tray as they move along the counter. At the end of the counter there is a cash desk. There the customers pay for the dishes they have chosen. This kind of service is usually used in cafeterias, snack bars and canteens.

Plate service

This is the simplest form of table service in the restaurants. All the food is put on the plates in the kitchen. The waiters take it and place on the table in front of the guest. The principal item in the dish should be put nearest to the customer, and the garnish and vegetables should be arranged around the main item.

Words:

1. catering establishments – предпр-ия питания 14. Swedish Board [‘swidiʃ 'bɔ:d] - «шведский стол»

2. cafeteria [‘kæfi’tiəriə] – кафетерий 15. convenient [kən'vi:njent] - удобный

3. snack bar - бар – закусочная 16. to arrange [ə'reindʒ] - устраивать, располагать

4. fast-food restaurants - рестораны быстрого обслуживания

17. snack-plates - тарелки для накладывания еды 18. item ['aıtəm] - предмет

5. to demand [dı’ma:nd] – требовать 19. tray [trei] – поднос 6. common [‘kɔmən] - обычный, общий

20. to place [pleis] – помещать 7. buffet service [‘b⋀fit] - буфетное обслуживание

21. separate f'seprit] – отдельный 8. plate service - подача блюд на тарелках «в обнос»

22. principal ['prinsəpəl] – главный 9. self-service - самообслуживание

23. а rich assortment – богатый ассортимент 10. to clear the tables – обтереть со столов

24. to serve drinks – подать напитки 11. cash desk – касса 25. counter - прилавок

12. to pay for the dishes – расплатиться за еду 26. canteen – столовая для рабочих

13. garnish – гарнир

 

Text : “Styles of food service”/ Training Exercises

Ex.1. Answer the questions upon the text (Ответьте на вопросы)

1. What are the types of catering establishments?

2. What are the types of customers?

3. Is the «Swedish Board» convenient for the guests?

4. What groups of people usually use the «Swedish Board»?

5. Where are the counters with snacks and dishes placed in the “Swedish board”?

6. Where are the desserts placed in the “Swedish board”?

7. What is the waiter’s role in the “Swedish board”?

8. Where is cafeteria service used?

9. Where do the customers pay for the dishes in cafeteria service?

10. What is plate service at the restaurants?

 

 

Ex. 2. Translate the sentences from Russian into English 

1. В разных предприятиях питания разные стили обслуживания, потому что они обслуживают различные типы клиентов.

2. Самообслуживание «Шведский стол» очень удобно для гостей, они не должны ждать официантов и счёт.

3. «Шведский стол» используется для больших групп туристов, а также для конференций и конгрессов.

4. Ассортимент закусок, блюд и напитков обычно богат. Гости могут попробовать все блюда.

5. Официанты могут помогать гостям, если это необходимо.

Ex. 3. Find in the text equivalents to the following words and phrases (Найдите в тексте эквиваленты следующих слов и словосочетаний)

1) в центре обеденного зала; 2) накладывают еду сами; 3) занимают свои места за столом; 4) за отдельным столом; 5) двигаться вдоль прилавка; 6) расплачиваются за выбранные блюда; 7) ставить на стол перед посетителем.
Ex.4. Which of the statements of the text 12 are true or false (Какие из утверждений верные, а какие – нет)?

1. There are not many types of catering establishments.

2. They serve different types of customers.

3. The “Swedish board” is really self-service.

4. The counters with snacks and dishes, and snack-plates and trays

for taking food are placed in the centre of the kitchen.

5.In the “Swedish board” the customers put everything

on the counter and take their seats at the tables.

6. In cafeteria service the guests do not collect their plates with dishes

on a tray as they move along the counter.

7. Plate service is the simplest form of table service in the restaurants.

8. In plate service the waiters take the dish and place on the table in front of the guest.

TEXT. TYPES OF RESTAURANTS
Restaurants play an important role in society. Dining out fulfills an important social need. People
want not only nourishment, but also the social interaction that takes place in a restaurant setting.
There are five different types of places where people can eat and drink. They are luxury restaurants, informal restaurants serving national dishes, coffee shops, bars and night clubs. At luxury restaurants dinner is a la carte. Such restaurants are usually famous for their haute cuisine. Luxury restaurants have elegant surroundings and sophisticated atmosphere. Informal national restaurants serve typical local dishes. They offer a lot of home-made dishes. They make bread and pasta themselves. These restaurants have two sorts of dinner menu: a la carte and a three-course fixed price menu.

At coffee shops customers can have quick snacks with drinks. These places serve sandwiches,salads, cakes and beverages. They have very relaxed atmosphere.

Bars offer different kinds of drinks, mixed drinks, beer, juices, soda. They can also serve nuts and crisp biscuits to go with the drinks.
At night clubs the customers can have excellent wine and delicious dishes and dance to a band.
Such places have a floor show. The customers can gamble if they like.
The successful operation of a restaurant depends on a number of factors, and the most important of them are its positioning, i.e. a distinctive place in the market and its concept, i.e. the total
impression it makes on its potential guests.
The market of a restaurant is composed of those guests who will patronize it. A good indication of the size of the market can be ascertained by taking a radius of from 1 to 5 miles around the
restaurant in question. This area is usually called the catchment area. In order to determine the
potential viability of a restaurant it is necessary to divide the number of restaurants in the catchment area by the total population. The average number of people per restaurant in the United States is about five hundred. Perhaps this kind of saturation is one of the reasons for the high failure rate in restaurant business.

Obviously, each area is different: one location may have several Italian restaurants but no Chinese restaurant. Therefore, a Chinese restaurant would be unique in the market, and, if properly positioned, may have a competitive advantage. If someone in the catchment area wanted to eat Italian food, he would have to choose among the various Italian restaurants. Each year thousands of new restaurants open and thousands more close, and even more change ownership for cents on the. The restaurant business is relatively easy to enter, but it is very difficult to succeed.
THINGS TO DO
1. Write out from the text the sentences or their parts, which contain the words and phrases given below and translate them into Russian:
nourishment, to patronize, viable, viability, saturation, to change ownership.
2. Answer the following questions trying to use the topical words and phrases:
1. What needs does a restaurant fulfill?
2. What are five different types of places where people can eat and drink?
3. What is meant by "positioning"?
4. How do the marketers find out the size of the catchment area of a restaurant?
5. How is the potential viability of a restaurant calculated?
6. What is the reason for the high failure rate of restaurants in the US?
7. When has a restaurant a competitive advantage?

Кафе. Бары. 

Dialog “Dinner at the cafe”/ Training Exercises

Guest: Waiter! Is this table vacant?

Waiter: Yes, it is. You will feel comfortable here.

Guest: Could I have the menu?

Waiter: Yes, of course! Here's the menu.

Guest: Shall I begin with the appetizers?

I'd like to have fried sausage patties.

They are delicious. What meat courses

are there on the menu today?

Waiter: Today we have veal chops, steaks

and grilled chicken.

Guest: Could you bring me two steaks

and one veal chop?

Waiter: What garnish would you like to order?

Guest: I think cauliflower salad.

Waiter: And what would you like for a drink?

Guest: I’ll take orange juice.

Waiter: Would you like ice-cream for dessert?

Guest: Yes, an ice-cream with chocolate

chips, please.

Waiter: Here you are. Good appetite.

Guest: Waiter, bring me the bill, please. How much do I owe you? Here you are. Keep the change.

Waiter: Thank you very much. Come to our café again

 Exercise 1. Compose a dialog (12-15 phrases)

Useful phrases:

1. Could I have the menu – Можно мне посмотреть меню?

2. Here's the menu – Вот меню

3. Would you like? – Хотели бы Вы…?

4. You will feel comfortable here – Здесь Вам будет удобно

5. Here you are – Возьмите, пожалуйста

6. How much do I owe you? – Сколько с меня?

7. Keep the change – Сдачи не нужно

8. Come to our café again – Приходите снова к нам

 

Exercise. 2. Say it in English 

1) можно мне начать заказывать с закусок? 2) этот столик свободен? 3) какие мясные блюда есть в меню? 4) что бы вы хотели выпить? 5) апельсиновый сок; 6) мороженое на десерт.

 

 

1. Read and translate the text.
RESTAURANT AND BAR SERVICE
In the restaurant as well as in the kitchen, there are also different kinds of jobs. The person who
seats the guests is called maitre d'hotel or a hostess, if a woman . In restaurants with a very formal style of service, the maitre d’ also takes the guests' orders. The meals are served by waiters or waitresses. In less 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 some restaurants, however, the waiters and waitresses carry out these tasks. 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.

In addition to the restaurant, most hotels also have a bar or cocktail lounge where drinks are served.
Bartenders work behind the bar. They mix drinks and serve them to the customers at the bar.
Additional waiters and waitresses are needed to serve customers who are seated at the tables. The bartenders usually act as cashiers in addition to their other duties. The bar or cocktail lounge may also offer food service, although it is usually simpler than the food served in the hotel dining room.
Fast food, such as sandwiches or hamburgers, is customary.
One food and beverage facility that is often not connected with the main hotel kitchen is the snack bar. The snack bar is a small unit that provides fast-order food and drink service to guests who are using the hotel's swimming pool or some other recreational facility. Snack bars are a prominent feature of a resort hotel.
As it was previously mentioned, hotels generally employ a large number of workers in proportion of the number of guests; this is especially true in the food and beverage department. The restaurant business as a whole is one of the most labor-intensive of all industries, and this is true whether the restaurant is in a hotel or not.

2. Answer the following questions and make them indirect.
1. What are the jobs in the restaurant?
2. What kinds of restaurants are there?
3. Do the maitre'd hotels and do the waiters perform the same duties?
4. Who helps the waiters to clear and set tables?
5. Does the sornmelier take orders for spirits?
6. Who acts as a cashier in a bar?
7. What food is served in a cocktail lounge?
8. Is the snack bar located by the swimming pool?
9. What is a prominent feature of a resort hotel?
10. Why is hotel and restaurant business labor-intensive?

3. Translate the following word combinations into Russian.
1. as well as in the kitchen; 2. who seats the guests; 3. take orders; 4. clear the tables;

5. carry out

these tasks; 6. finally; 7. signed bills; 8, cocktail lounge; 9. mix drinks; 10. additional waiters;

11.act as cashiers; 12. to serve customers; 13. usually simpler; 14. customary; 15. main kitchen;

16. snack bar; 17. swimming pool; 18. resort hotel; 19. generally employ; 20. a large number.

 

4. Find the synonyms of the following words in the text.
official, hire, perform, job, spirits, get, account, require, responsibility, usually, characteristic, right, worker, lay, also, a small establishment, important.

5. Find the antonyms of the following words in the text.
different, informal, more, heavier, large, seldom, in front of.

 

The Service Staff and its Duties”

The waiters who work in the dining room create the atmosphere that determines restaurant's popularity, so their work is important to the success of the restaurant.

The headwaiter and the barman usually come to the restaurant before it opens. Headwaiters are usually skilled. They have many years of experience in this and other restaurants. The main part of their job is to control and coordinate the work of the staff in the dining room. They also greet the guests when they arrive and show them to their tables.

The barman should be experienced in wines and cocktails. He must know a lot of recipes of cocktails and strong drinks.

The waiters in the dining room come half an hour before the opening. First they wash their hands and change into their uniforms. Then they set the tables before the guests arrive.

Some waiters often want to earn some money and travel to Europe to get experience in some of the hotel restaurants in European cities. As usual they want to become headwaiters and restaurant managers one day.

Cooks often do their work with the help of their apprentices who make the pates, the ice cream and desserts. Cooks also prepare the main course meat dishes and then apprentices cook them.

Apprentices usually learn a lot of things in a short time. They clean, cut and prepare the vegetables and make fruit salads. They learn to make garnishes and decorations on the dishes. They must keep the kitchen clean. They also help to slice mushrooms, peel potatoes and wash the dishes.

  

1.  Answer the questions upon the text 13 (Ответьте на вопросы к тексту)

1. What are the duties of the headwaiter?

2. What are the duties of the waiter?

3. When does the service staff begin its work?

4. What does the apprentice do in the kitchen?

 

2. Write it in English (Напишите это по-английски).

 

1. приготовить гарнир. приветствовать посетителей. нарезать грибы ломтиками.

одеться в униформу. рецепты коктейлей. принесите мне счёт.

вкусные конфеты. проводить к столу. занять своё место за столом. обслужить посетителя

 

3. Complete the sentences using words from the list below (Дополните предложения словами, приведенными ниже).

1. After … the main course the apprentice felt tired.

2. … different kinds of cakes is my best friend’s hobby.

3. … garnish to the steak Jane made a mistake.

4. In the canteen he suddenly saw Mary … into a new uniform.

5. The tart … by my brother was very delicious.

6. The headwaiter asked Nick to be polite while … the guests in the dining hall.

7. … the question thрe apprentice was thinking of an answer.

8. The crackers … at that snack bar are of a good quality.

 

Use words from this list (Используйте слова из данного списка):

having prepared; made; baked; making; changed; having been asked; baking; serving

 

4. Choose the right word to make the sentences complete (Выберите правильное слово и дополните предложения).

1. Look! She (is working / is sleeping) at that fast food restaurant now!

2. What (would / could) you like to order?

3. Working as an apprentice John always washes (dishes / his hands) at that café.

4. She used to make delicious (salads/ tarts) in summer.

5. Instead of helping the (guest/ cook) with the dish she was chatting.