Grammar Practice

Date: 2015-10-07; view: 542.

Vocabulary Practice

I. Переведите атрибутивные сочетания на русский язык:

restaurant customer; owners' profit; customers' pleasure; food costs; price variations;customer resistance; overhead costs; word-of-mouth recommendation; guide book; salad greens; short-order cook; school lunch-rooms; food appeal; menu planner; low-calorie dishes; key factor.

II. Answer the following questions:

1. Name two ways in which the term menu is used in restaurants.

2. What are two ways in which the term dish is used in restaurants?

3. What are overhead costs?

4. What is merchandising? Describe some factors in merchan­dising a restaurant.

5. What is nutrition?

6. What does a short-order cook do? Where would you expect to find one?

7. What is the job of a dietitian?

8. What are proteins?

9. What are carbohydrates?

10. What are fats?

11. What are minerals?

12. What are vitamins?

13. What are calories?

14. What is the difference between a chef and a cook?

15. What is the difference between an entree and an appetizer?

16. What is a dessert?

17. What is a logo?

18. What is the difference between table d'hote and a la carte service?

I. Определите тип условного предложения. Переведите.

1. If the second decision meets with customer resistance there will be waste

and loss of profits.

2. If the food meets the expectation, more recommendations will follow,
and the restaurant may be a success; if the food is disappointing the
restaurant will soon be in trouble.

3. Even if a short-order cook who makes sandwiches at a lunch counter or
hamburgers at a fast food stand could make the sauces expected of a chef in a gourmet restaurant, there would not be adequate equipment for doing so.

II.Переведите, обращая внимание на значение модальных глаголов.

1. Those who plan menus must be aware of these price variations.

2. A restaurant may serve a dish that is very popular but if the cost rises the restaurant can either omit the dish from the menu or raise the pr ice.

3. Direct and indirect costs must be considered in menu planning,

4. Waste is to be avoided but inevitably some food that is unserved one day can be used again, perhaps in another form.

5. Some foods are in season only at a certain times of the year, or their price and quality may vary.

6. Anyone who plans menus should have some basic knowledge of nutrition
and the properties in food that contribute to the health of those who eat it.

7. It should be noted that many foods contain a high percentage of water.
8. Only a certain number of calories can be used by a human being.

III. Определите время и залог сказуемого. Переведите.

1. Before a new restaurant opens the owner has decided on its basic character, including such features as its location, size, staff, equipment and cuisine.

2. Many people who know the cost of food at local markets believe that restau-rants make a large profit.

3. Once these basic decisions have been made it is necessary to please the customers who do come in so that they will return.

4. The customer will usually make achoice based on food preference, experience, location, or recommendation of a friend or guide book.

5. The limitations of the kitchen and its staff also enter into planning so that the menu will not include dishes which the kitchen cannot properly prepare.

6. The Japanese have raised the eye appeal of food to an art.

7. Many people ask for a copy of the menu when they have had a particularly memorable meal and the manager usually complies since he is merchandising at low cost.

IV. Назовите неличные формы глаголов (инфинитив, причастие, герундий). Определите их функции.

1. Planning the menu is important from two points of view: the owners' profit and the customers' pleasure.

2. Foods that the restaurant purchases must have a low enough cost to return a profit on the prices charged for the prepared dishes.

3. Pleasing the customers isusually described as merchandising- making product interesting so that customer will buy it.

4. One is not likely to find a gourmet restaurant on a highway used for long-distance motoring nor is a truckers' rest stop apt to be found in the theater district of a large city.

5. But there is a growing trend amongst restaurants of all prices, cuisines, and qualities to use frozen or prepared foods to some degree.

6. Institutional foodservice establishments with a captive clientele make
a special effort to vary their menus so as to avoid complaints.

7. A calorie is a unit of heat that is used to indicate the energy value of food.

8. The menu planner in a restaurant attracting customers who watch their weight should be careful to provide a number of low-calorie dishes.