Учебное пособие с методическими указаниями и тестами для текущего и промежуточного контроля для студентов заочного отделения

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Название	Учебное пособие с методическими указаниями и тестами для текущего и промежуточного контроля для студентов заочного отделения
страница	13/19
Тип	Учебное пособие

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Questions

What food and beverage facilities are there in hotels?
Why is the food and beverage service a major factor in hotel operation?
What does the food and beverage department include?
How may the hotel's kitchen increase the hotel's business?
What kind of customers does a hotel restaurant serve? What kind of menus are there?
What types of breakfast can a restaurant serve? How do they differ?
What does the hotel rate “bed & breakfast” include?
What does the hotel rate “half board” include?
What does the hotel rate “full board” include?
What do the words “brunch” and “linner” mean?
What is room service?
Why is the food and beverage manager a key member of the management staff? What is his overall responsibility?
What employees are on staff in the Food & Beverage Department?
Who is the head of the kitchen staff? What is he responsible for?
What are the duties of the captain in a restaurant?
What are the duties of the waiters and waitresses?
Who performs chores such as clearing and setting tables?
Who takes orders for wine and other drinks in some restaurants?
What do the cashiers in the restaurant do?

Find the English equivalents in the text.

В здании отеля; различные цены; основный фактор; получаемый доход; превышать доход; доход увеличивается за счет обслуживания банкетов и конференций; ответственность за планирование; заказ поставок; вина и спиртные напитки; шеф-повар ответственен за составление меню; контролировать работу; под руководством; принимать оплату; включать счет ресторана в счет оплаты за отель; отдел обслуживания массовых мероприятий; рассаживать посетителей; накрывать столы; передавать информацию об оплате светов в расчетную часть.

Speak about the food and beverage operation in hotels.

Vocabulary Practice

Vocabulary file (2)

1.	a cocktail lounge	коктейль-бар в холле
2.	a bartender	бармен
3.	pantry	буфетная, сервизная
4.	to fill out a slip	заполнить бланк (карточку)
5.	a snack bar	закусочная
6.	labour-intensive	трудоемкий
7.	to meet the requirements	отвечать требованиям
8.	courtesy	вежливость, учтивость
9.	to feature	быть характерной чертой
10.	gourmet	гурман
11.	à la carte menu	меню «а ля карт» (ресторанное меню с указанием цены каждого блюда)
12.	gueridon service	обслуживание у столика (приготовление блюд непосредственно на виду у посетителей)
13.	table d’hôte	«табльдот» (общий обеденный стол, комплексный обед) ножи и вилки
14.	cutlery	ножи и вилки
15.	a trolley	столик-каталка
16.	a tray	поднос
17.	demand for	спрос на

Reading

Read the text and answer the questions.

Food & Beverage Department – Bars and Room Service

In addition to a restaurant, most hotels also have a bar or cocktail lounge where drinks are served. Bartenders mix drinks and serve them to the customers at the bar. In a very busy bar, one bartender may fill orders only for the waiters while others take care of the guests at the bar. The bar or cocktail lounge may also offer food service. Fast food, such as sandwiches or hamburgers, is customary.

Providing meals and drinks in the guests’ rooms is another service extended by most hotels. Room service is ordered by telephone from a menu that is placed in each room.

Room service in most hotels closes down at the same time the kitchen does, normally between ten o’clock and midnight. Some luxury hotels have small kitchens or pantries on each floor that are used either for warming food or preparing breakfasts.

More room service orders are for breakfasts than for any other meal. In some hotels, the guest can order breakfast before he goes to bed by filling out a slip which he leaves outside the door. The meal is then served at the time the guest has specified. The bill can be paid immediately or posted to the guest’s account which is settled on checking out.

One food and beverage facility that is often not connected with the main hotel kitchen is the snack bar. The snack-bar is a small unit that provides fast-order foods and drink service to guests who are using the hotel’s swimming pool or some other recreational facility. Snack bars are a prominent feature of a resort hotel. Where the recreational facilities are in great demand, the snack bar often has its own staff of cooks and waiters and waitresses.

Hotels generally employ a large number of workers in proportion to the number of guests; this is especially true in the food and beverage department. The restaurant business as a whole is one of the most labour-intensive. Much of the activity in connection with food and beverage service is invisible to the guests, but many employees in the department have frequent contact with them. These especially include the dining room and room service personnel. They must meet the same requirements of hospitality and courtesy as all the other employees who deal with the hotel guests.

Questions

What are some of the jobs in the bar and cocktail lounge of a hotel?
How does food service in a hotel bar usually differ from food service in the restaurant?
What is involved in providing hotel room service?
What meal is most frequently ordered from room service? How can this meal be ordered in some hotels?
What kind of food and beverage facility is often not connected with the main kitchen? What kind of food and beverage service does it provide?
Does the hotel food and beverage department employ a large or small number of employees?
Which employees of the food and beverage department have frequent contact with the guests? What requirements should they meet?

Match the word or phrase on the left to the definition on the right.

room service
menu

napery

chef
continental breakfast

storekeeper
waiter

waitress

captain
hostess
busboy

sommelier

pantry

snack bar

table linen such as tablecloths and napkins
a restaurant employee who seats the guests and sometimes takes their orders
food and beverage service to the guest rooms of a hotel
a French term for the wine steward
the person in a hotel F&B department who stores food and other kitchen supplies
a place where fast food service is available
a light meal, usually consisting of coffee and bread rolls
a woman who seats the guests in a restaurant
a man who serves food in a restaurant
a woman who serves food in a restaurant
a small room for storing dining room or

kitchen equipment

a restaurant worker who does chores such

as clearing and setting tables

a card showing the food that is available

in a restaurant

a head cook who plans and supervises

the work of other cooks

Find the English equivalents in the text.

Подавать напитки; бармен; услуга, предоставляемая большинством отелей; заказать завтрак в номер, заполнив заказ-уведомление; завтрак подается в указанное посетителем время; пользоваться спросом; отличительная черта; соотношение обслуживающего персонала к количеству гостей.

Speak about hotel bars and room service.

Read about different types of food service.

Food Service

The range of food service in hotels and restaurants today is extensive. In the first category, there are restaurants offering the highest grade of service with a full a la carte menu. These include dishes served by the waiter from a trolley in the dining-room, and are known as gueridon service. The gueridon waiter has to cook speciality dishes at the table.

A second type of service is silver service where the menu can be either à la carte or table d’hôte. In this system, the food is prepared in the kitchen and then put on silver plates and presented to the guests in the dining-room.

A third form of table service is plate service. The waiter receives the meal already plated from the service hotplate and only has to plate it in front of the guest. Plate service is offered where speedy service is necessary.

In a fourth type of service, called self-service, a customer collects a tray from the service counter, chooses his dishes and selects the appropriate cutlery for the meal.

Tourist hotels frequently offer a combination of self-service and plate service for breakfast and another combination of self-service and silver service for lunch.

Questions

What does the service with a full a la carte menu include?
What does silver service mean?
What is the difference between silver service and plate service?
What type of service is called self-service?
What combination of services do hotels offer?

Find the right definitions for the following words.

Gourmet

Room service

Gueridon service

Silver service
Plate service

Self-service

catering service in which food and drinks are

brought to a guest’s room in a hotel

a service including dishes served by a waiter from a trolley

a service where the meal already plated from the service hotplate is placed by the waiter in front of the guest

a lover of good food

a service where a customer collects a tray from the service counter, chooses his dishes and selects the appropriate cutlery

a service where the food prepared in the kitchen is put on to silver plates and presented to the guests in the dining-room

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