ACTIVE VOCABULARY
Date: 2015-10-07; view: 1102.
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Normal Distribution (Finding observed values)
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Normal Distribution (Finding Probabilities)
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Poisson Approx. to Binomial
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Poisson Distribution
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Binomial Distribution
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Discrete random variables
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Histograms
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Box Plots
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Statistical diagrams
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Quartiles
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Normal Distribution (Finding Mean & Standard deviation)
assistant chef—ïîìîùíèê øåô-ïîâàðà
beverage— íàïèòîê
busboy— ïîìîùíèê îôèöèàíòà, óáèðàþùèé ãðÿçíóþ ïîñóäó ñî ñòîëà è ò. ï.
captain— ìåòðäîòåëü
cashier— êàññèð ã
chef—øåô-ïîâàð
concession basis— íà îñíîâàíèè êîíöåññèè
concessionaire— êîíöåññèîíåð
dishwasher— ïîñóäîìîéêà
electrical appliances— ýëåêòðîóñòðîéñòâà
establishment— çä. øòàò
fixed rent— ôèêñèðîâàííàÿ îïëàòà
food— ïðîäóêòû ïèòàíèÿ, ïðîäîâîëüñòâèå, ñúåñòíûå ïðèïàñû
hostess— çä. ñîòðóäíèöà ðåñòîðàíà èëè êàôå, âñòðå÷àþùàÿ è óñàæèâàþùàÿ ãîñòåé
income— äîõîä
kitchen helper— ïîìîùíèê íà êóõíå
kitchen suppliers— ïîñòàâùèêè
maitre d'hotel— ìåòðäîòåëü
percentage— ïðîöåíòíîå ñîîòíîøåíèå
premises— íåäâèæèìîñòü, çäàíèå
sommelier— ñòàðøèé îôèöèàíò, çàâåäóþùèé âèíàìè
spirits— ñïèðòíûå íàïèòêè
storekeeper— êëàäîâùèê
to be leased— ñäàííûé â àðåíäó (âíàåì)
waiter —îôèöèàíò
waitress —îôèöèàíòêà
wines —âèíà
bar —áàð, áàðíàÿ ñòîéêà
bartender —áàðìåícocktail lounge— êîêòåéëüíûé çàë
counter— ñòîéêà
fast food— áëþäà, íåñëîæíûå â ïðèãîòîâëåíèè
pantry— áóôåòíàÿ, êëàäîâàÿ
personnel— øòàò
snack-bar (BrE), Snack bar (AmE)— çàêóñî÷íàÿ
soft drinks— áåçàëêîãîëüíûå íàïèòêè
space for storage— ìåñòî äëÿ õðàíåíèÿ
to cut down on— ñîêðàùàòü, ñíèæàòü
to fill out a slip— çàïîëíèòü áëàíê (êàðòî÷êó)
to simplify— óïðîùàòü
to speed up— óñêîðÿòü
bill— ñ÷åò
bottled(or draught) beer— áóòûëî÷íîå (èëè áî÷êîâîå) ïèâî
brand— ìàðêà, êëåéìî, ñîðò
brew— âàðèòü ïèâî
dressing(French) — ïðèïðàâà, çàïðàâêà (ñ ðàñòèòåëüíûì
ìàñëîì) main course— îñíîâíîå áëþäî snack— çàêóñêà to recommend— ðåêîìåíäîâàòü
Special terms:
Maitre d'— a person in charge of a restaurant who tells guests where to sit and waiters what to do, etc.
Chef—a skilled, usually male cook, especially the chef cook in a hotel or restaurant.
Steward— a restaurant employee who serves wines and sometimes other drinks. The person is called the sommelier in French, an expression also is used in English.
Waiter— an employee in a restaurant who goes to the customers' tables, takes their orders and then brings the prepared food to the tables.
Room Service— the supplying, on demand, of food and beverage service to the guest rooms of a hotel.
Concession— a form of licence, granted for a fee by the hotel owner to an outside company, to conduct business on the hotel premises. For example, a company that contracts to operate the hotel's restaurants is said to have the food concession. The person or firm that performs the service is the concessionaire.
Captain— the employee who seats a guest in a restaurant.
TEXT 1 ■■■■■■■■■■■■■■■■■■■■
FOOD AND BEVERAGE DEPARTMENT (PART 1)-RESTAURANTS
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 pre- mises. In many small hotels or motels, these food services are operated on a concession basis: the facility is leased to an outside operator, called the concessionaire, who pays the owners of the hotel either a fixed rent or a percentage qf the income. Many other hotels have complete restaurant service and also offer room service for guests who desire food and beverages served to them in their rooms. Large hotels, including the more luxurious resort hotels, usually offer a great variety of restaurants and bars for their guests to choose from. The restaurants may have different price ranges and/or different menus.
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.
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 pur- chasing the hundreds of items that are necessary for the restaurants and bars. Because food can spoil quickly, ordering supplies is a daily activity. 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 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 almost a separate kingdom within the hotel. The head cook, almost always designated by the French word Chef, is the boss. The chef is responsible for planning the menus —- that is, the food ffiat is being served on a particular day — and for supervising the work of the other chefs and cooks.
Depending on the size of the establishment, several assistant chefs report to the chef. These include a sauce chef a salad chef a vegetable chefmd so on. Under the supervision of the chefs are the cooks who actually place it on the plate for the waiters to pick up. Under the cook's supervision are the kitchen helpers who, for example, peel potatoes, cutup vegetables, and bring food from the storeroom to the kitchen. The kitchen staff also includes dishwashes, 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 captain or maitre d' (short for maitre df hotel, another French expression that keeps appearing in the hotel and restaurant business), or a hostess, if a woman. In restaurants with a very formal style of service, the captain 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. When the guest puts his restaurant bill on his hotel account, this information must be passed along to the accounting office as quickly as possible.
(by E.J. Hall)
Comprehension questions:
1.What kinds of food and beverage service are offered by hotels?
2. Why is food and beverage service a major factor in hotel operations?
3. Why is the food and beverage manager a key member of the management staff? What is his overall responsibility?
4. What employees may work on the food and beverage manager's staff?
5. Who is the head of the kitchen staff? What is he responsible for?
6. What does the job of an assistant chef consist of?
7. Who are some of the other employees in the kitchen?
8. What are the duties of the captain in a restaurant?
9. What are the duties of the waiters and waitresses? What may they do in restaurants that do not have a formal style of service?
10. Who performs chores such as clearing and setting tables?
11. Who takes orders for wine and other drinks in some restaurants?
12. What do the cashiers in the restaurant do?
TEXT WORK ■ ■■■■■■■■■■■■■■■■
1. Phonetic Drill. Transcribe and pronounce correctly:
Concession, leased, concessionaire, percentage, exceed, contribute, supplier, assigned, chef, supervise, maitre d'hotel, steward, sommelier, cashier.
2. Find English equivalents in the text:
(1) ïîñòîÿííàÿ îïëàòà (2) ïðîöåíò ñ äîõîäà (3) îáñëóæèâàíèå â íîìåðå (4) ðàçëè÷íûå öåíû (5) îñíîâíîé ôàêòîð â óïðàâëåíèè îòåëÿìè (6) ïîëó÷àåìûé äîõîä (7) ïðåâûøàòü äîõîä (8) äîõîä óâåëè÷èâàåòñÿ çà ñ÷åò îáñëóæèâàíèÿ áàíêåòîâ è êîíôåðåíöèé (9) îñíîâíîé ÷ëåí óïðàâëÿþùåãî ñîñòàâà (10) îòâåòñòâåííîñòü çà ïëàíèðîâàíèå (11) çàêàç ïîñòàâîê (12) âèíà è ñïèðòíûå íàïèòêè (13) øåô-ïîâàð îòâåòñòâåíåí çà ñîñòàâëåíèå ìåíþ (14) êîíòðîëèðîâàòü ðàáîòó (15) ïîä ðóêîâîäñòâîì (16) îáîðóäîâàííàÿ ýëåêòðè÷åñêèìè ïðèáîðàìè (17) çàãðóæàòü è ðàçãðóæàòü (18) ïðèíèìàòü çàêàçû (19) ïðèíèìàòü îïëàòó (20) âêëþ÷àòü-ñ÷åò ðåñòîðàíà â ñ÷åò îïëàòû çà îòåëü
3. Explain parts in italics and reproduce the situations in
which sentences occur in the text:
1) In many small hotels or motels food services are often
2) The restaurants may have different price ranges and different menus.
3) In some large hotels, the income derived from this source actually exceeds income from room rentals.
4) The food and beverage manager is a key member of the management staff
5) 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.
6) The kitchen staff also includes dishwashes, even in a kitchen equipped with electrical appliances.
7) When the guest puts his restaurant bill on his hotel account, this information must be passed along to the accounting office as quickly as possible.
4. Reproduce the sentences in which the following words
and expressions are used:
1) is leased to an outside operator
2) a great variety of restaurants and bars
3) income is increased
4) under of supervision of the chefs
5) someone must load and unload the machines
5. Fill in the blanks with prepositions and adverbs:
(1) Large hotels, including the more luxurious resort hotels, usually offer a great variety ... restaurants and bars ... their guests to choose .... (2) Because … the large proportion… income contributed … a hotel's bars and restaurants, the food and beverage manager is a key member … the management staff. (3) The chef is responsible… planning the menus — that is, the food that is being served … a particular day — and supervising the work ftp the other chefs and cooks. (4) Depending ..: the size ... the establishment, several assistant chefs report… the chef. (5) ... the supervision ... the chefs are the cooks who actually cook the food and then place it … the plate … the waiters to pick … . (6) When the guest puts his restaurant bill …his hotel account, this information must be passed the accounting office…quickly …possible. (7) The food and beverage income … many hotels is increased ….. providing service …. banquets and conventions.
.
6. Draw a chart like the one below and arrange restaurant jobs into two columns:
| Management staff | Unskilled employees |
Compare your chart with the rest of the group and discuss it using the following words: interesting, creative, boring, relaxing, terrible, difficult, tiresome... etc.
7. Write the derivatives to the following words in the box:
Owner To operate Responsibility
Establishment Supervision To supply
8. Explain the meaningof the following terms and use
them in the sentencesof your own:
Chef, sommelier, waiter, busboy, maitre d'hotel.
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