IІІ) Communicative task. Let me introduce myself. My name is I am a banquet manager

Let me introduce myself. My name is… I am a banquet manager. I’ll try to give you the information about a catering service, events that catering service covers, types of catering. Foodservice for special events (weddings, birthday parties, banquets, picnics) or under special circumstances is called catering. Unlike a restaurant, a catering service does not need to operate at affixed location. The simplest kind of catering involves preparation of a specialty food item, perhaps a fancy dessert or national specialty. Another kind of catering involves the preparation of complete meals but does not provide a service staff. This can be a very large business such as catering for the airlines. You can order catering service in our foodservice company. We will help you arrange any party.

Білет №17.

I) People in Foodservice Industry. (Робота в ресторанному бізнесі.)

There is a wide variety of jobs in the restaurant and catering business. The categories used in a manufacturing industry are applicable here: management, production and merchandising. Management personnelset and carry out policies for the business. Production people are responsible for the product – in this case, the food that comes out of the kitchen. Merchandising personnelmust sell the product: in a restaurant this includes creating an atmosphere pleasing enough so that customers want to return. The management jobs in a restaurant are essentially administrative. They include the owner or manager, the cashier, bookkeeper or accountant, purchasing agent and storekeeper.

Production jobs in a restaurant are those in the kitchen. The head of production is the chef, whose principal assistants are the assistant and specialty chefs, dietitians, kitchen helpers and dishwashers.Chefs in most restaurants are responsible not only for food production but also have management responsibilities.

Merchandising jobs in a restaurant are those in the dining room, including employees who come into contact with the public. The headwaitersand hostesses, the waiters and waitresses, the bartenders, and the bussers are all responsible for providing the kind of service and atmosphere that will make the customer want to return.

Another way to organize the variety of restaurant jobs is through the categories of skilled, semi-skilled and unskilled. Skilled work requires special training, education or experience. The training may be obtained at school or through apprenticeship. Semi-skilled work also requires training, but the duties are usually such that they can be learned through on-the-job training or a short vocational course.Unskilled work demands little or no training.

VOCABULARY LIST

applicable, adj	– придатний
merchandising, n	– торгівля
production people	– працівники сфери виробництва
purchasing agent	– агент з закупівель
specialty chef	– шеф-кухар фірмових страв
dietitian, n	– дієтолог
busser, n	– помічник офіціанта
skilled, adj	– кваліфікований
apprenticeship, n	– навчання, учбовий курс
on-the-job training	– навчання без відриву від виробництва

Дата добавления: 2015-08-31