мошняга. 1 people in tourism
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1: I've got it. Where does the catering department accommodate its customers? Do the catering and the food and beverage departments share the same premises? Student 2: That's impossible! The catering department has got special function rooms with facilities to seat any.number of participants and to arrange the tables in any order. Those may be banqueting rooms or banqueting suites. Come this way! Have a look at a function room. Student I: Oh, yes. I see. Adja cent to the function room is a bar, a storeroom, and even a kitchen. Student 2: It's a servery kitchen. Here the food is prepared to be served. Often it is warmed up here. Student 1: And what's a ban queting suite? Student 2: Oh, it's a number of adjacent rooms: one where peo ple meet, another one where they are served drinks, the third one where they dine... Would you care for some drink? Student I: I'm dying for some cold drink. Student 2: Oh, yes. It would go down well. Come this way. Студент 1: Я понял. Где отдел общественного питания размещает своих клиентов Отдел блюди напитков и отдел общественного питания пользуются одними и теми же помещениями Студент 2: Это невозможно Отдел общественного питания имеет специальные помещения для церемоний с оснащением для посадки любого количества участников и расстановки столов В любом порядке. Это могут быть банкетные залы или люксы. Идем сюда Взгляни на комнату для церемоний. Студент 1: Да. Вижу. По соседству с комнатой для церемоний - бар, кладовая и даже кухня. Студент 2: Это сервировочная кухня. Здесь блюда готовят К подаче. Часто их подогревают здесь. Студент 1: А что такое банкетный люкс Студент 2: Это ряд смежных комнат одна, где люди встречаются, другая, где им подают напитки, третья, где они ужинают. .. Хочешь что-нибудь выпить Студент 1: Я умираю пока кому-нибудь холодному напитку. Студент 2: Да. Это было бы хорошо. Иди сюда. 156 A C T I V E V O C A B U L A R Y activity adjacent to attend to banquet banqueting room banqueting suite break catering department china chrystal coffee-shop cruet deluxe dinner dance dishes division duty exhibition fashion show fast-food restaurant formal function room glassware informal to interfere kitchen helper lounge waiter luxurious napery night club on-the-job training pantry to peel premises refreshments деятельность, жизнедеятельность, активность смежный, соседний обслуживать банкет банкетный зал банкетный люкс перерыв отдел общественного питания, отдел обслуживания массовых мероприятий блюдами и напитками, отдел выездного обслуживания фарфор, фарфоровая посуда хрусталь кафетерий подставка или судок для специй класса люкс танцевальный вечер посуда подразделение обязанность выставка показ моделей одежды ресторан быстрого питания официальный комната для церемоний стекло, стеклянная посуда неофициальный вмешиваться помощник по кухне официант бара роскошный, класса люкс столовое белье ночной клуб практика на рабочем месте буфетная, сервизная чистить, снимать кожуру, очищать от кожуры помещения прохладительные напитки 157 responsible ответственный room waiter официант по обслуживанию В номерах round-the-clock Круглосуточный servery раздаточная snack-bar закусочная station waiter официант, обслуживающий участок в торговом зале to store хранить storeroom кладовая superdeluxe класса «суперлюкс» to supply поставлять swing doors вращающиеся двери to warm up подогревать wedding свадьба S U B S T I T U T I O N D R I L L Practise: 1. I've lost track of you lately. my fellow-students my groupmates my manager our tutors time events 2. Have you finished your on-the-job-training yet? practical work internship exams meal drink brunch 3.1 have always dreamt of seeing a restaurant from the inside. taking a part-time job taking a full-time job working in a catering department handling tour groups attending a dinner dance attending a wedding 158 4. It is fun, isn't it? Handling tour groups Attending a night club Working in a catering department Working in the front office Working in a night club Speaking a foreign language 5.1 can take you along providing you don't catch my manager's eye. take you to the function room take you to the servery kitchen take you to the banqueting suite show you around show you about the hotel show you about the restaurant 6. Supposing I don't make out something. make out the kitchen rales make out the regulations understand the meaning catch the idea see the reason grasp the sense 7. I'll just stick to you if you don't mind. don't object have nothing against it agree to it let me allow me permit me 8. As you probably know, there are lots 6f different eating and drinking places. premises here banqueting rooms at the hotel function rooms at our hotel departments at the hotel coffee-shops in the city snack-bars downtown 9. In plain English, if you want to have breakfast in bed, you call the room service. to have meals to have meals and drinks to be served in your room to be attended to in your room 159 to have meals sent up to your room to have drinks sent up to your room 10. You've made up a perfect example. great superb terrific wonderful remarkable magnificent 11. Are they responsible to any manager? anybody any director any supervisor any chief any staff leader any tour leader 12. Can we have a look at it? the dining-hall the servery kitchen the function room the banqueting room the banqueting suite the store room 13.1 have to admit that I don't see the difference between the food and beverage department and the catering department. don't get don't catch don't grasp can't understand can't realize can't make out 14. The catering department handles all kinds of banquets. public banquets private banquets company dinners business receptions wedding receptions dinner dances 15. What do you mean by the public and private banquets? the room service the key drop the maid service 160 the servery Icitchen the function rooms the dinner dances 16. Have a look at a function room. the dining-room the banqueting suite our premises our store room our pantry our servery kitchen 17. Would you care for some drink? a drink a soft drink some juice a snack some refreshments some coffee 18. I'm dying for a cold drink. some cold water some cold juice some iced drink an iced Coke an iced Pepsi an iced tea 19. It will go down well. A cold beer A cold mineral water An iced orange juice An iced Coke A chilled soda water A chilled apple juice T E X T S Read the texts and answer the questions: TYPES OF RESTAURANTS There are eight different types of places where people can eat and drink. They are very luxurious restaurants, formal luxury restaurants, informal restaurants serving national dishes, coffee-shops, snack- bars, fast-food restaurants, bars and night clubs. 161 At tlie very luxurious restaurants dinner is a la carte. Such restau- rants are usually famous for their haute cuisine. They have a sophis- ticated atmosphere. Their service is impeccable. : ' / " ' At thé'formal luxury restaurants the surroundings are elegant and the cuisine is superb. They are appropriate for business lunches and romantic dinners. The informal national restaurants serve typical local dishes. They offer a lot of home-made dishes. They make bread and pasta them- selves. These restaurants have two sorts of dinner menu: a la carte and a three-course fixed, price menu. The atmosphere is cosy and relaxed and the meals are reasonably priced there. . , - ,, ,^ At the coffee-shops the surroundings are modest and the atmos- phere is friendly. The customers can have quick snacks with drinks there. These places serve sandwiches, salads, cakes and beverages. They may offer table service, counter service or self-service. The snack-bars have a very relaxed atmosphere and very modest surroundings. They offer self-catering as a rule. The customers can have some snack with their drink. • The fast-food restaurants offer a very quick counter service. The choice of food and drinks is fixed but limited. Such places pro- vide a drive-in and take-out service. The 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 the 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. They are very expen- sive but provide overnight catering and entertainment until 4 a.m. as a rule. Comprehension questions 1. What are the eight different types of places where people can eat and drink? 2. What kind of places are the very luxurious and the formal lux- ury restaurants? 3. What kind of places are the informal national restaurants? 4. What kind of places are the coffee-shops and the snack-bars? 5. What kind of places are the fast-food restaurants? 6. What kind of places are the bars? 7. What kind of places are the night clubs? 162 THE FOOD AND BEVERAGE DEPARTMENT Most hotels have ^ot some kind of food and beverage department. It includes a kitchen, a pantry, dining-halls, bars and cocktail lounges. If the hotel's kitchen has gained a reputation, it may increase the hotel's business./ A hotel restaurant may serve individuals or groups. When a res- taurant serves individuals it usually offers a la carte menus. When a hotel restaurant serves groups it provides table d'hote menus. *^'A hotel restaurant may prepare light meals, such as a continental breakfast. A continental breakfast includes juice, rolls, butter, jam and tea or coffee. '^t A hotel restaurant may prepare a full English breakfast. It is a meal of juice, cereals, bacon and eggs, toast and marmalade, tea or coffee. ' The rate, when the hotels offer accommodation and breakfast, has got the name of «bed & breakfast». A hotel restaurant may prepare both breakfast and one full meal: lunch or dinner. The rate, when the hotels offer accommodation, breakfast and one full meal, has got the name of «half board». A hotel restaurant may prepare breakfast, full lunch and full din- ner. The rate, when the hotels offer accommodation and three meals, has got the name of «full board». A hotel restaurant may also serve bmnch and linner. Bmnch is late breakfast or early lunch. Linner is late lunch or early dinner. The terms «brunch» and «linner» have recently appeared. «Brunch» is made up of t\Yo words «breakfast» and «lunch» while «linner» is rrlade up of «lunch» and «dinner. The food and beverage department is in charge of room service, too. When the hotel guests want to have their food and beverages in their rooms, the hotel provides this service. Comprehension questions 1. What does the food and beverage department include? 2. How may the hotel's kitchen increase the hotel's business? 3. What kind of customers does a hotel restaurant serve? What kind of menus are there? 4. What types of breakfast can a restaurant serve? How do they differ? 5. What does the hotel rate «bed & breakfast» include? 6. What does the hotel rate «half board» include? 7. What does the hotel rate «full board» include? 163 8. What do the words «brunch» and «linner» mean? 9. What is room service? T H E FOOD AND BEVERAGE STAFF At the head of the food and beverage department is the food and beverage manager. The kitchen supervisor is the head chef He is in charge of spe- cialist chefs, cooks and kitchen helpers. The cooks do the actual cooking of meals. The chefs supervise them. The kitchen helpers wash, peel and cut up the vegetables, jvash and cut the meat. > There is a pantry in the food and beverage department. It has got the dishes, china, glassware, cruets, napery, facilities for warming up the dishes. Dirty dishes from the guests's tables are also kept here. The storekeeper is in charge of the pantry.'Her duties also include dispHching of food and beverages within the department. There is also a wine stewaid. After the customers have chosen dishes on the meiiu^ he recommends and serves wine to them. •The main person in the dining-hall is the maitre d'hotel. He is in charge of all restaurant services. He meets, greets and seats the cus- tomers. Often he takes the orders from the customers. ' Waiters and waitresses serve food to the customers. They take or- ders and bring food to the tables. The busboy helps the waiter. He clears away dirty dishes and cut- lery, pours water and brings rolls for the customers. He doesn't take orders or serve food to the guests himself The bartender mixes and pours alcoholic drinks for customers at the bar. Comprehension questions 1. Who is at the head of the food and beverage department? 2. Who is the head chef in charge of? 3. What do the chefs, the cooks and the kitchen helpers do? 4. What is there in the pantry? Who is in charge of it? 5. What does the storekeeper do? 6. What does the wine steward do? 7. What are the duties of the maitre d'hotel? 8. What are the duties of the waiter? 9. What does the busboy do? 10. What does the bartender do? 164 r T H E C A T E R I N G D E P A R T M E N T ' At the head of the catering department is the catering manager. The catering department is separate from the food and beverage department. It has got different functions. The caterer provides different services from the restaurant. The restaurant serves small groups of customers. A caterer ar- ranges and prepares parties, banquets, large grç.up^Jîieals. 5' The caterer has to deal with large ^ti'antilies of food and bever- ages. The caterer must also manage the employees who work at those gatherings. Conventions always require this kind of servic^Conventions are assemblies of professionals, businessmen or government officials. They get together to exchange ideas and information. Conventions use a lot of hotel facilities and catering services. I, Experts have come to the t'bnclusidn that the success of a conven- tion may strongly depend on a well-run banquet. The catering business hasn't yet reached its peak. The number of conventions has grown and volume of catering services has also grown. Conventions will continue to increase^hat's why the need for catering services will increase, too. Comprehension questions 1. Who is at the head of the catering department? 2. How do the catering department and the food and beverage de- , partment differ? 3. What does the caterer have to deal with? 4. What are conventions? 5. What kind of conclusion have experts come to? 6. Why will the need for catering services increase? T H E B A N Q U E T I N G S E R V I C E S A banquet is a formal dinner for a large group of people. Hotels and restaurants often arrange and give banquets. Many restaurants have got banqueting facilitiesî'*rhey can arrange meals in a special dining room for public and private functiops.jrhe public functions are company dinners, press conferences or fashion shows,:'The private functions are weddings, birthday parties or dinner dances. 1 165 For some of these functions' -restaurants provide table service usual or buffet service usual. It means that there may be waiter ser vice, counter service or self-service. Banquets have become part of conventions. The banquet manager js in charge of the banquet. During the ban quet the banquet manager and the staff of waiters and waitresses provide smooth service to a large number of people. The banquet manager handles the whole ceremony. Before the banquet has started the banquet manager makes bulk purchases of the products for the banquet.-\.iBuying large quantities of food and beverages can be very profitable for the catering de partment. Comprehension questions 1. What is a banquet? 2. What kind of functions do restaurants arrange banquets for? 3. What are public functions? 4. What are private functions? 5. What kind of service do restaurants provide at the banquets? 6. What does the banquet manager do? 7. Why are banquets profitable for the catering department? A C T I V E V O C A B U L A R Y assembly bacon and eggs band banqueting facilities banquet manager banqueting services bartender bed and breakfast (B&B) biscuit brunch buffet service usual bulk purchases busboy a la carte menu собрание яичница с грудинкой оркестр, группа музыкантов условия для организации банкетов менеджер банкетов обслуживание банкетов бармен размещение и завтрак сухое печенье поздний завтрак, ранний обед обслуживание типа буфет оптовые закупки уборщик грязной посуды, помощник официанта порционное меню 166 caterer catering manager cereals to clear away coffee-shop to combine conclusion continental breakfast counter service course crisp to cut up (cut, cut) cutlery delicious to dispatch to exchange fixed price menu floor show full board (FB) full English breakfast to gain a reputation half board (HB) haute cuisine home-made dish impeccable informal restaurant luxury restaurant linner marmalade организатор общественного питания, обслуживания массовых мероприятий блюдами и напитками, выездного обслуживания менеджер общественного питания, заведующий отделом общественного питания, обслуживания массовых мероприятий блюдами и напитками, выездного обслуживания овсяная каша, хлопья убирать кафе, кафетерий, кофейня сочетать, соединять заключение континентальный завтрак обслуживание на раздаче у стойки блюдо (как порядок подачи) хрустящий резать столовые приборы вкусный посылать, отправлять обменивать, обмениваться комплексное меню представление среди публики полный пансион полный английский завтрак завоевать репутацию полупансион изысканная кухня блюдо домашней кухни безупречный обычный ресторан роскошный ресторан поздний обед или ранний ужин апельсиновый джем 167 to mix mixed drink order party to pour profitable quantity rate relaxed roll self-service self-catering smooth snack soda sommelier sophisticated storekeeper superb table d'hote menu table service usual to take orders (took, taken) volume- waiter service смешивать, готовить путем смешивания коктейль заказ вечеринка наливать выгодный, прибыльный, рентабельный количество расценка, тариф непринужденный булочка самообслуживание система самообслуживания ровный, спокойный легкая закуска содовая, газированная вода сомелье, официант по винам изысканный, утонченный заведующий складом, кладовщик превосходный комплексное меню обслуживание за столами принимать заказы объем обслуживание официантами VOCABULARY DRILL |