Unit 2 Food Service

Restaurants

Warm – up discussions:

1) What is a restaurant? Why do people go to the restaurants?

2) What do you pay attention to when dinning in a restaurant?

3) What do you expect from the staff of the restaurant while being there?

4) What types of restaurants do you know?

I. Vocabulary

1) Restaurant (n) – a place where meals can be bought and eaten (restaurant)

2) Cuisine (n) – food prepared in a restaurant (bucătărie națională)

3) Menu (n) – a detailed list of the foods served at a meal or those available in a restaurant
(meniu)

4) Teahouse (n) – a restaurant specialized in tea products.( cianărie)

5) Buffet (n) – a line of serving where customers take food they require as the walk along and
pay at the end. (buffet)

6) “Family style” restaurant (n) – a restaurant that has a fixed menu and fixed price , usually
with dinners seated at a communal table such as on bench seats. ( restaurant de tip familial)

7) Café (n) – a restaurant with an enclosed or outdoor section extending onto the sidewalk,
where coffee and other beverages are served. (cafenea)

8) Pub (n) – a restaurant that serves a similar dual menu, offering beer and other alcohol along
with basic food fare. (berărie)

9) Cafeteria (n) – is a type of food service location in which there is no table service, whether a
restaurant or within an institution such as a large office building or school (cantină)

11) Theme restaurant (n) – a restaurant in which the concept of the restaurant takes priority
over everything else, influencing the food , music, and overall “feel” of the restaurant.
(restaurant thematic)

12) Aperitif (n) – alcoholic drink taken before a meal. ( aperitiv)

13) Dessert (n) – final course in a meal where something sweet is served. (desert)

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14) Entrée (n) - course before the main course. ( gustare)

15) Hors d’oeuvres (n) – small dishes served at the beginning of a meal ( gustări)

Text: Restaurants

Restaurants range from unpretentious lunching or dining places catering to people working
nearby to expensive establishments serving refined food and wines in a formal setting. In the
former case, customers usually wear casual clothing. In the later, depending on culture and local
traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear.

Typically, customers sit at tables, a waiter, who brings the food when it is ready, takes their
orders, and the customers pay the bill before leaving. In finer restaurants there will be a host or
hostess or even a maitre d’hôtel to welcome customers and to seat them.

Restaurants often specialize in certain types of food or present a certain unifying, and often
entertaining, theme. For example, there are seafood restaurants, vegetarian or ethnic restaurants.

There some specific types of restaurants which are worth mentioning.

In France, a brasserie is a café doubling as a restaurant and serving single dishes and other meals
in a relaxed setting. A bistro is a familiar name for a café serving moderately priced simple meals
in an unpretentious setting, especially in Paris.

Fast food restaurants and take – outs have become wide-spread. A common feature of fast food
restaurants is a lack of cutlery or crockery, the customer is expected to eat the food directly from
the disposable container.

“Family style” restaurants are restaurants that have a fixed menu and fixed price, usually with
dinners seated at a communal table such as on bench seats. There is no menu to choose from;
rather food is brought out in courses, usually with communal serving dishes, like at a family
meal.

Buffets are restaurants where customers take food they require as the walk along and pay at the
end. This type of restaurant is very effective for serving large numbers of people. They are also
popular in that they give customers a great deal of choice and the ability to closely inspect food
before selecting it.

A cafeteria is a type of food service location in which there is no table service, whether a
restaurant or within an institution such as a large office building or school. Cafeterias are
different from coffeehouse. Customers take the food they require as they walk along, placing it
on a tray.

A café is a type of restaurant, often with an enclosed or outdoor section extending onto the
sidewalk, where meals are served. Generally serving coffee and other beverages, cafes also serve
meals but this is generally not considered their main trade.
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Theme restaurants are restaurants in which the concept of the restaurant takes priority over
everything else, influencing the food, music, and overall ‘feel’ of the restaurant. The food usually
takes a backseat to the presentation of the theme, and these restaurants attract customers solely
on the premise of the them itself.

III Questionnaire

I. Answer the questions:

1) What new facts about restaurants did you find out after reading this text?

2) How do you define the word “restaurant”?

3) What is the difference between a finer restaurant and an unpretentious one?

4) How does the food service process take place in a refiner restaurant?

5) What is the role of the hostess in a restaurant?

6) What is a brasserie?

7) Why is fast food so widespread?

8) How would you characterize the “family” style restaurant?

9) What is the difference between “family style restaurant” and “theme” restaurant?

10) What is café?

Post – reading activities

1) Match the parts:

a) “Family style” restaurant 1)a line of serving where customers take food they require as
the walk along and pay at the end.

b) Buffet 2) a restaurant that has a fixed menu and fixed price , usually
with dinners seated at a communal table such as on bench seats.

c) Cafeteria 3) a restaurant with an enclosed or outdoor section extending

onto the sidewalk, where coffee and other beverages are served.

d) Café 4) a restaurant that serves a similar dual menu, offering beer and
other alcohol along with basic food fare.

e) Pub 5) is a type of food service location in which there is no table

service, whether a restaurant or within an institution such as a large office building or school

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2) Choose one type of a restaurant and make a report. Present it to your classmates.

3) In the following sentences, choose the correct form in the parentheses:

1). There were not (enough people /people enough) to have dinner.

2). Allen has learned (enough French / French enough) to study in France next year.

3). Do you have (enough time / time enough) to talk now?

4). She drove (enough fast / fast enough)to win the race.

5). The soup will be (enough soon / soon enough) ready.

6). We arrived (enough early / early enough) to have some coffee before class began.

7) It has rained (enough hard / hard enough) to flood the low-lying areas.

8) You should type ( enough slowly / slowly enough) that you will not make an error.

9) He has just (enough flour / flour enough) to bake that loaf of bread.

10) There are (enough books /books enough) for each student to have one.

4) Do you know that…? Read the text and ask 7 questions:

History of restaurants.

Restaurants developed in 13th. century in Hangzbou, a cultural, political, economic center

during China’s Song Dynasty. Restaurants, as businesses dedicated to the serving of food, and
where specific dishes are ordered by the guest and generally prepared according to this order,
emerged only in the 18th century. The first restaurant in the form that became standard
(customers sitting down with individual portions at individual tables, selecting food from menus,
during fixed opening hours) was the Grand Taverne de Londre, founded in 1782 by a man named
Beauvilliers.

The modern formal style of dining, where customers are given a plate with the food already
arranged on it, is known as Service a la russe, as it is said to have been introduced to France by
the Russian Prince Kurakin in 1810, from where is spread rapidly to England and beyond.

Evaluation

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1) Translate the sentences:

1. Restaurantele care oferă cel mai înalt grad de deservire fac parte din prima categorie.
2. Un restaurant este un local unde se pot consuma măncăruri şi băuturi contra cost.
3. Mâncărurile sunt preparate în bucătărie de către un bucătar-şef.
4. Resturantul cu autoservire se caracterizează prin numărul mic al personalului în activitatea
de servire.
5. Restaurantul fast-food se caracterizează prin vânzarea exclusiv la tejghea a unui sortiment
limitat de produse prezentate în ambalaje de unică folosinţă.
6. Cofetăria-patiseria sunt unităţi specializate pentru desfacerea unui sortiment larg de prăjituri.
7. Unităţi de tip bar sunt unităţi specializate cu programn de zi sau de noapte în care se serveşte
un sortiment diversificat de băuturi alcoolice şi nealcoolice .
8. Chelnerul cu gheridon trebuie sa fie calificat ca să îndeplinească diferite acţiuni cum ar fi
gătirea unor bucate în faţa oaspeţilor.

2) Describe the restaurant of your dream.

Unit 3 Staff of a restaurant

I Warm – up discussion

1) How many people should work in the kitchen of a good restaurant?

2) What is the most important position in the kitchen in your opinion?

3) How would the restaurants look like in future?

II Vocabulary

Consumption (n) – the using up of goods or being consumed (consum )

Cook (n) – a person that prepares food for consumption ( bucătar )

Chef (n) – a person who cooks professional ( bucătar- șef )

Management (n) – a person managing a business ( management )

Hierarchy (n) – a group of persons or things arranged in order of rank ( ierarhie )

Assistant (n) – one who assists; helper; aider;( asistent )

Banquet (n) – a formal dinner ( serbare )

Saucier (n) – a person who prepares sauces, stews and hors d’oeuvres. ( bucătar care prepară
sosuri )

Poissonier (n) – a person who prepares fish dishes ( bucătar care prepară peștele )

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Entremetier (n) – a person who prepares vegetables, soups, starches. ( bucătar care prepară
legumele)

Rotisseur (n) – prepares roasted and braised meats and their gravies ( bucătar care prepară
carnea)

Patissier (n) – makes pastries, desserts and other baked goods. ( patisier )

Actions designed by special verbs:

To cook – to prepare food by boiling, baking, frying…(a găti)

To serve – to provide customers with goods or services (a servi)

To divide – to separate into parts (a împarte)

To roast – to cook meat with little or no moisture in an oven or over an open fire (a prăji carne)

To braise – to brown meat and then simmer slowly (a fierbe înăbușit)

To broil – to cook by exposure to direct heat ( a frige la grătar)

To handle – to manage, to control (a mănui)

To bake – to cook food by dry hea (a coace)

III Text: Staff of a restaurant

Every restaurant has staff to perform in the kitchen and dining-room.

A cook is a person that prepares food for consumption. He is sometimes referred to as a chef,
although within the professional kitchen, the terms are not exchangeable. The executive chef or
sous chef is generally never referred to as a “cook”.

Chef is a term commonly used to refer to an individual who cooks professionally. Within a
restaurant however , is often only used to refer to one person: the one in charge of everyone else
in the kitchen. This is usually the executive chef.

There are many kinds of kitchen organizations with the titles and duties for each position
varying depending on the particular restaurant. In general, the hierarchy in a classical kitchen is
as follows:

Executive chef

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The executive chef is in charge of everything related to the kitchen, including menu creation,
personnel management and business aspects. The executive chef can also be referred to as “the
head chef” or “chef”.

Chef de cuisine

The chef de cuisine’s placement within the kitchen can vary depending on the individual
restaurant’s hierarchy. Generally, it is equivalent to an executive sous chef position .

Sous chef

The sous chef is the direct assistant of the executive chef. The sous chef often shares some duties
with the executive chef, such as menu planning, costing and ordering. Larger kitchens often have
more than one sous chef, with each covering a certain shift or having his or her own area of
responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous
chef, in charge of all other sous chefs.

Expeditor

The exeditor serves as the liaison between the customers in the dinning room and the line cooks.
With the help of proper coordination and timing, they make sure that the food gets to the wait
staff in a timely fashion, so that everyone sitting at a particular is served simultaneously.

Chef de partie

A chef de partie, also known as a “station chef” or “line – cook” , is in charge of a particular area
of production. In large kitchen, each station chef might have several cooks or assistants.

Sauce chef or saucier – prepares sauces, stews, and hot d’ouevres, and sautés foods to order. This
is usually the highest position of all the stations.

Fish cook or poissonier prepares fish dishes.

Vegetable cook or entremetier prepares vegetables, soups, starches, and eggs.

Roast cook or rotisseur prepares roasted and braised meats and their gravies, and broils meats
and other items to order.

The pantry chef is responsible for cold foods, including salads and dressings, pates, cold hors
d’oeuvres, and other baked goods. They are employed in large hotels, bistros, restaurants.

IV Questionnaire

What are the duties of the cook?

What is the difference between a cook and a chef?

Who is responsible of menu creation, ordering and costing?

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Why should a restaurant have an expeditor?

Is there any difference between a sous chef and executive chef?

Who is in charge of all sous chefs?

What is the highest position of all the stations?

What is the duty of the sauce chef?

How do you call the person who prepares the fish?

Who roasts and braises meat in a large kitchen?

What does a pantry chef do in a kitchen?

What is a pastry chef?

V. Post reading activities:

1) Complete the sentences:

a) … prepares food for consumption.

b) … prepares vegetables, soups, starches.

c) … prepares sauces, stews and hors d’oeuvres.

d) … a person who prepares fish dishes.

e) … prepares roasted and braised meats and their gravies.

f) … a person who prepares fish dishes.

g) … a person who cooks professional.

h) … makes pastries, desserts and other baked goods.

i) … a person who assists the chef.

2) Name the person who does the following actions:

a) He roasts meats –

b) He boils eggs –

c) He fries fish –

d) He makes cakes –
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e) He creates the menu –

f) He makes salads –

g) He prepares sauces –

h) He is skilled in making the pastries-

i) His position is the highest in the kitchen –

3) Use the specialized verbs in your own sentences.

To cook –

To serve –

To divide –

To roast –

To braise –

To broil –

To handle –

To bake –

4) Insert the prepositions:

a) Presenting menu items … the serving line is merchandising.

b) Centerpieces can be the focal point of the serving line … holidays.

c) The executive chef can also be referred … as “the head chef” or “chef”.

d) Generally, it is equivalent … an executive sous chef position .

e) This is usually the highest position … all the stations

f) The hierarchy … a classical kitchen is simple.

g) Chef is a term commonly used … refer to an individual who cooks professionally.

i) They are employed … large hotels, bistros, restaurants.

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5) Make up a dialogue based on the following situation: you plan to open a restaurant and
you need to employ some people. Discuss with your manager whom do you need to employ.
Argue with him on this issue.

6) Project – “The restaurant of my dream”. Write an essay on this topic. Pay a special attention to
the staff of your kitchen. Write down the duties of every person from your kitchen.

VI. Evaluation

1) Translate the sentences:

a) Bucătarul prepară bucate .

b) Bucătarul șef este resonsabil de toți cei din bucătărie.

c) Poziția de saucier este cea mai plătita în bucătărie.

d) Bucătarul care prepară carnea este abil.

e) Desertul este preparat de patisier.

f) Fiecare restaurant trebuie să aibă un expeditor.

g) Legumele, salatele reci sunt preparate de către bucătar.

2) Write down the staff of:

a) a café

b) a pub

c) a theme restaurant.

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