- •Кафедра іноземних мов
- •6.140101, 6.051701 “Готельно-ресторанна справа”
- •Ббк 65.432 я 73
- •Ббк 65.432 я 73
- •Contents
- •Vocabulary notes
- •Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 2 text at the restaurant
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •Ill Speech Exercises
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar Exercises
- •III. Speech Exercises
- •Unit 4 text table manners
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 5 text laying a table
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 6 text the kitchen organization
- •Active Vocabulary
- •І. Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech Exercises
- •Unit 7 cooking text
- •Vocabulary notes
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Unit 8 text modern methods of cooking
- •Active Vocabulary
- •I Phonetic Exercises
- •II. Vocabulary and Grammar exercises
- •III. Speech exercises
- •Text fast food
- •Unit 9 text ukrainian cuisine
- •Active Vocabulary
- •І. Phonetic exercises
- •II. Vocabulary and Grammar exercises
- •III Speech exercises
- •Recipes of ukrainian cuisine Ukrainian Borsch with Pampushkas
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Vocabulary notes
- •Ingredients:
- •Active Vocabulary
- •I. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •III. Speech exercises
- •The recipes of english cuisine fish and chips
- •Vocabulary notes
- •Vocabulary notes:
- •Ingredients
- •Vocabulary notes:
- •Vocabulary notes:
- •It is interesting to know christmas pudding
- •Vocabulary notes
- •What is "wimpy"?
- •Fish and chips
- •Vocabulary notes
- •English tea
- •Unit 11 text food in america
- •Active Vocabulary
- •І. Phonetic exercises
- •П. Vocabulary and Grammar exercises
- •Пі. Speech exercises
- •Some dishes of American cookery pot roast and mashed potatoes
- •Vocabulary
- •Exercises
- •Oriental style dishes
- •Vocabulary notes
- •Exercises
- •Unit 12 text french cuisine
- •Vocabulary notes
- •I. Phonetic exercises
- •II. Vocabulary and Grammar exerscises
- •Іп. Speech exercises
- •Recipes of french cuisine french style pork chops
- •Vocabulary notes
- •Exercises
- •Fresh salad
- •Vocabulary notes
- •Apple and pineapple turban
- •Ingredients:
- •Vocabulary notes
- •Unit 2 Text cooking the french way
- •Vocabulary Notes
- •Unit 3 Text eating the french way
- •Vocabulary Notes
- •Unit 4 Text processed foods, convenience foods
- •Active Vocabulary
- •Unit 5 Text
- •In search of english food
- •Unit 6 Text low-cal dishes-dieters' delight
- •Unit 7 Text wheat products
- •Unit 8 Text banquets and functions
- •Unit 9 Text the buying of poultry and game
- •Unit 10 Text the case for food-processing
- •Unit 11
- •Most representative products
- •Of french gastronomy
- •Vocabulary Notes
- •Unit 12 Text most representative products of british islands gastronomy
- •Vocabulary Notes
- •Unit 13 Text meat purchases - beef
- •Vocabulary Notes
- •Part III Unit 1 food and eating
- •Ex.2. Match the words and phrases given below with their equivalents or definitions.
- •Unit 2 british tasty favourites
- •Text British Tasty Favourites
- •Vegetarians
- •Unit 4 fruitarians
- •Text Would you Like to Become a Fruitarian!
- •Unit 5 our diet
- •Text Salt and our Diet
- •Do you Live to Eat or Eat to Live!
- •You are What you Eat.
- •Character Analysis
- •Text Should 'fast food' be a Fact of your Life?
- •Unit 6 who`s who in hotel and catering
- •Vocabulary
- •Vocabulary
- •Unit 7 welcoming customers to a restaurant
- •Vocabulary
- •Unit 8 reserving accommodation
- •Vocabulary
- •Unit 9 hotel facilities
- •Vocabulary
- •Список використаної літератури
МІНІСТЕРСТВО ОСВІТИ І НАУКИ УКРАЇНИ
Донецький національний університет економіки і торгівлі
імені Михайла Туган-Барановського
Кафедра іноземних мов
Ф.А.Моісєєва, О.І.Гавриліна, Ю.В.Зубрілова
English in public catering industry
Навчальний посібник
для студентів спеціальностей
6.140101, 6.051701 “Готельно-ресторанна справа”
денної та заочної форм навчання
Затверджено на засіданні кафедри
іноземних мов
Протокол № 5 від 27 жовтня 2009 р.
Схвалено навчально-методичною
Радою ДонНУЕТ
Протокол № ____ від _______ 2009 р.
Донецьк 2009
Ббк 65.432 я 73
М 74
УДК 338.488.2=111 (0765)
Рецензенти:
канд.філол.наук, доцент О.Г.Мікіна,
ст.викл. Л.О.Єриш
Моісєєва, Ф.А.
М 74 English in public catering industry [Текст]: навч. посіб. для студ. 6.140101, 6.051701 спец. “Готельно-ресторанна справа” / М-во освіти і науки України, Донец. нац. ун-т економіки і торгівлі ім. М. Туган-Барановського, Каф. інозем. мов. ; Ф. А. Моісєєва, О. І. Гавриліна, Ю. В. Зубрілова. – Донецьк : [ДонНУЕТ], 2009. – 138 с.
Навчальний посібник „English in public catering industry” орієнтований на студентів, що спеціалізуються з менеджменту індустрії гостинності, а також тих, хто працює над вдосконаленням володіння англійської мовою у цій сфері.
Посібник складається з трьох частин. Перша частина містить матеріал стосовно індустрії харчування, друга – готельної індустрії, третя – тексти для додаткового читання з поясненням основної термінології індустрії гостинності та завданнями для перевірки розуміння прочитаного і визначення ступеня розвитку навичок підготовленого мовлення.
Структура навчального посібника забезпечує послідовне засвоєння лексики у сфері готельно-ресторанного бізнесу, вироблення навичок усного мовлення і роботи з фаховою літературою.
Структура посібника розроблена згідно вимогам навчання за кредитно-модульною системою, зміст відповідає всім методичним вимогам.
Ббк 65.432 я 73
©Колектив кафедри, 2009
©Донецький національний університет економіки і торгівлі
імені Михайла Туган-Барановського, 2009
Contents
Part I. Restaurant: organization and service……………………... |
5 |
UNIT 1. Restaurant and its activity……………………………………………... |
5 |
UNIT 2. At the Restaurant………………………………………………………. |
9 |
UNIT 3. The Staff of the Restaurant…………………………………………….. |
13 |
UNIT 4. Table manners…………………………………………………………. |
19 |
UNIT 5. Laying the table………………………………………………………... |
24 |
UNIT 6. The Kitchen Organization……………………………………………... |
27 |
UNIT 7. Cooking………………………………………………………………... |
31 |
UNIT 8. Modern Methods of cooking…………………………………………... |
35 |
UNIT 9. Ukrainian cuisine………………………………………………………. |
42 |
UNIT 10. English food…………………………………………………………... |
50 |
UNIT 11. Food in America……………………………………………………… |
60 |
UNIT 12. French cuisine………………………………………………………… |
68 |
Part II. Fast Food…………………………………………………. |
77 |
Unit 1. A Modern Aspect of the Catering Trade………………………………. |
77 |
Unit 2. Cooking the French Way.......………………………………………….. |
80 |
Unit 3. Eating the French Way………………………………………………… |
81 |
Unit 4. Processed Foods, Convenience Foods…………………………………. |
83 |
Unit 5. In Search of English Food……………………………………………... |
86 |
Unit 6. Low-Cal Dishes-Dieters' Delight……………………………………… |
88 |
Unit 7. Wheat Products………………………………………………………… |
90 |
Unit 8 .Banquets and Functions………………………………………………... |
91 |
Unit 9. The Buying of Poultry and Game……………………………………… |
94 |
Unit 10. The Case for Food-Processing………………………………………... |
96 |
Unit 11 .Most Representative Products of French Gastronomy……………….. |
98 |
Unit 12. Most Representative Products of British Islands Gastronomy.............. |
100 |
Unit 13. Meat Purchases-Beef…………………………………………………. |
102 |
Part III. Hotel: catering and accommodation............................... |
105 |
UNIT 1. Food and eating………………………………………………………... |
105 |
UNIT 2. British tasty favourites…………………………………………………. |
106 |
UNIT 3 Vegetarians……………………………………………………………... |
112 |
UNIT 4. Frutarians………………………………………………………………. |
113 |
UNIT 5. Our diet………………………………………………………………… |
117 |
UNIT 6. Who`s who in hotel and catering? …………………………………….. |
125 |
UNIT 7. Welcoming customers to a restaurant………………………………….. |
128 |
UNIT 8. Reserving accommodation…………………………………………….. |
131 |
UNIT 9. Hotel facilities…………………………………………………………. |
134 |
Список використаної літератури…………………………………………… |
137 |
PART I
RESTAURANT: ORGANIZATION AND SERVICE
Unit 1
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 staner 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.