- •Учебное пособие
- •Содержание
- •Vocabulary practice.
- •Table service means the way customers are catered for by the restaurant staff.
- •Role play the following dialogue:
- •Vocabulary blossom to develop in a pleasing or favourable way
- •Unit 2. Classification of restaurants and bars
- •2. Read the following text and answer the questions:
- •Restaurants, Bars and Their Categories
- •Vocabulary
- •Vocabulary
- •Unit 3. Staffing and Internal Organization
- •1.2 Typical stations and responsibilities under the dining room brigade system
- •1.3 What other jobs in a restaurant can you think of? What are their duties?
- •Front of the house
- •Vocabulary
- •3. Exercise 3.1 Match the words on the left with the correct definitions on the right:
- •3.2 Match the words and phrases on the left with the correct
- •Discussion
- •Role-play
- •Vocabulary
- •3.Exercise 3.1 Mark each of the following statements tue or false (t or f). Correct the false statements.
- •3.5 Render the following text into English
- •Vocabulary
- •Butcher a person who cuts meats and prepares them for cooking
- •Read and translate the text. While reading the text sum up you’ve learned from text about:
- •Exercise 2.1 Answer the following questions:
- •French in the language of the restaurant.
- •3.1 Complete the sentences using the words and phrases in the
- •Idiomatic English.
- •4.1 Study the list of idioms and say what they mean in Russian:
- •4.2 Now practise the use of the idioms.
- •Match the idiom with its meaning:
- •Complete the sentences using idioms:
- •Vocabulary
- •Questions for discussion:
- •Vocabulary
- •Unit 6. Taking a Food Order
- •Read the text and translate it. While reading the text try to find answers to these questions:
- •Types of menus
- •Needs and Desires of Guests
- •2. Exercise 2.1 Match the words and phrases on the left with the correct equivalent on the right:
- •Say whether the following statements are true or false. Comment on the true statements and correct the false ones.
- •3. Discussion
- •Work in pairs.
- •. Look at the following words and phrases and think of a story that might combine them all. You may reorder them in any way you like using any form of the verb:
- •Vocabulary
- •Unit 7. The Menu
- •Read and translate the text. Sum up what you've learned from the text about:
- •Exercise 2.1. Answer the following questions:
- •Breakfast Menu
- •Breakfast at the may fair Served from 6.00 a.M. Until 12 noon
- •4. Vocabulary Practice
- •The woodland
- •Vocabulary
- •Unit 8. Dishes description
- •2. Read the following text and translate it into Russian: Cooking Methods
- •Ingredients in cooking
- •Vitamins and minerals
- •Vocabulary
- •Exercise 3.1. Match the methods of cooking with their definitions:
- •Stuffed tomatoes
- •Ingredients:
- •Vocabulary
- •Unit 9. Special Order
- •Read the following dialogue and answer the questions:
- •Vocabulary
- •Exercise 2.1. Classify the following foodstuffs into the religions that forbid them:
- •Vocabulary
- •Vocabulary
- •Vocabulary
- •Unit 10. Operating a Bar
- •2. Read and analyze the text: beverage service
- •Vocabulary
- •3. Exercise 3.1. Find in the text another way of expressing the following:
- •Vocabulary
- •Vocabulary
- •Unit 11. Dealing with Complaints
- •Reading. Read the dialogues in which customers are complaining about their problems. Make a note of each problem:
- •Vocabulary
- •Unit 12. Additional Services
- •Reading. Read the following text and answer the questions:
- •Vocabulary
- •Exercise 2.1. Study the information about banqueting and try to remember the fifteen points you would need to determine if you were organizing a banquet:
- •Vocabulary
- •Литература
1.2 Typical stations and responsibilities under the dining room brigade system
Station |
Responsibilities |
Dining room manager (or maitre d'hotel) |
Trains all service personnel, oversees wine selection, works with the chef to determine the menu, and organizes seating throughout service |
Wine steward (or chef de vin/sommelier) |
Responsible for all aspects of restaurant wine service, including purchasing wines, preparing a wine list, assisting guests in wine selection, and serving wine properly |
Head waiter (or chef de salle) |
Generally in charge of the service for an entire dining room |
Captain (or chef d'etage) |
Deals most directly with the guests once they are seated |
Front waiter or (chef de rang) |
Ensures that the table is properly delivered to the table, and the needs of the guests are promptly and courteously met |
Back waiter or «busser» (or demichef de rang) |
Clears plates between courses, fills water glasses and bread baskets, replaces ashtrays, and assists the front commis de rang waiter and/or captain as needed |
1.3 What other jobs in a restaurant can you think of? What are their duties?
2. Read the text and translate it. While reading the text find answers to these questions:
What two categories are restaurant operations generally subdivided
into?
Whose responsibility is to hold the door open and welcome the
guests to the restaurant?
Whose function is to rotate arriving guests among the sections or
stations?
4. What does the expression «smiling people-greeter» mean?
Front of the house
Restaurant operations are generally divided between what is commonly called front of the house and back of the house.
Duties of managers
The restaurant is run by the general manager, or restaurant manager. Depending upon the size and sales volume of the restaurant, there may be more managers with special responsibilities such as kitchen manager, bar manager, and dining room manager. These managers are usually to be cross-trained in order to relieve each other.
In the front of the house, restaurant operation begins with creating and maintaining what is called «curbside appeal», or keeping the restaurant looking attractive and welcoming. Most restaurant chains have checklists that each manager uses. The front of the house, the parking lot, including the flower gardens, need to be maintained in good order.
Duties of hostesses
As guests approach the restaurant, hostesses may hold the door open and welcome them to the restaurant.
Once inside, hostesses, or as TGI Friday's calls them, «smiling people-greeters» (SPGs), greet guests appropriately and, if seating is available, escort them to a table. If there is a wait, the hostess will take the guests' names and ask for their table preference.
Aside from greeting the guests, one of the critical functions of the hostess is to rotate arriving guests among the sections or stations. This ensures an even and timely distribution of guests — otherwise one section may get overloaded.
Guests are sometimes asked to wait a few minutes even if tables are available. This is done to help spread the kitchen's workload.
Hostesses maintain a book, or chart, showing the sections and tables, that they use to keep track of which tables are occupied. Hostesses escort guests to the tables, present menus, and may explain special sales promotions. Some may also remove excess covers from the table.
Duties of waiters
In some restaurants, waiters are allocated a certain number of tables, which may vary depending upon the size of the tables and the volume of the restaurant. Normally, five is the maximum. In other restaurants, waiters rotate within their section to cover three or four tables.
The waiter introduces him/herself, offers a variety of beverages and/or specials, or invites guests to select from the menu. This is known as suggestive selling. The waiter then takes the entrée orders. Often, when taking orders, the waiter begins at a designated point and takes the orders clockwise from that point. In this way, the waiter will automatically know which person is having a particular dish. When the entrees are ready, the waiter brings them to the table. He or she checks a few minutes later to see if everything is to the guests' liking and perhaps asks if they would like another beverage. Good waiters are also encouraged, when possible, to prebus tables.
Bussers may clear the entrée plates, while waiters suggestively sell desserts by describing, recommending, or showing the desserts.
Coffee and after-dinner cocktails are also offered. Suggestions for steps to take in table service include the following:
Greet the guests.
Introduce and suggestively sell beverages.
Suggest appetizers.
Take orders.
Check to see everything is to the guests' liking within two bites of the entrees.
Ask if the guests would like another drink.
Bring out dessert tray and suggest after-dinner drinks and coffee.
In addition to the seven steps of the table service, waiters are expected to be NCO (neat, clean, and organized) and to help ensure that hot food is served hot, and cold food is served cold.
Waiters are not merely order takers; they are the salespeople of the restaurant. A waiter who is undereducated about the menu can seriously hurt business.