UNIT 1 INTRODUCTION TO RESTAURANT SERVICE TYPES OF RESTAURANTS s Mire - 4 wy form B tach he pices with the charactoristics of the restaurant anc! the types, of exjaucant, The fst + phuwcuw Leu emen done for you. Ce ascus DS ocak faces hu Ae MAC yee Ee acd Uo mick lee serach Coeds mehr eg Co onumnnicss ere saat Seema iol aaitisa) RSINetiner a ca ae eee ey La coer sae baie visi WoL Mc aee eh sa) Gare ae Sich ina ianeyy| Geran stant ovate Reno acc Sc aesth is Clccueses ishsce nie teat Cocineancenes Uber etet et et St i eae eater Ceci NOTES Stree eesti aa Gaines eo ae ce Me ease py ray icecream hireireeeeenye (0), MMA rhineetay Mani NS (eiece knee erent cies uthas sice spread to other counties. io aici ©) Hotel restauran 4) Fast food restavrant Oeste ie) Aone Scanned with CamScannerRestaurant areas Peeecen Cire hiebuer heli eaie saa Rie ee eee eke (serie Maree resem a5 “| Geer rr hata ets Rn ker taaienecresch | A Demece ube Ruane sa Sot! Reese teteek acento tthe: eae ace teul dl Sei BUC e i Netceceuta ca hu ete feg” hin it Auras risa kaguc tet neep seis MSR u Stereo ten os Eur irn 7: Siete ac Serer iets eae a) iv Mieke ea Cheiueieat Certs ©) Private Oy cich ‘ (ON gesescubiese eo RRC Scanned with CamScannerWhatiDo,these\Peopipoy) ETHC Eh wot ropes wt | (© prepares and serves drinks at the bar @ takes reservations, greets and seats customers | LI octane eta © organizes and supervises operations, controls costs, and manages the waitstaff Scanned with CamScannereect ea Caren asec uA O operates the cash register @ recommends wine to quests Citas aceboy Scanned with CamScannerON TYPES OF SERVICES Types of services Diseription 1 (PMerican ) aaa is assembled (duge sip “ine IDate Servic = The service staff picks it up and brings ig ae table. The server is on the right ofthe gue, g z ei] silver Seracc | - Food jrapsterred to plate in front ote Tae s ont Egon and ova ge (Russian) server is on the left of the guest. le. TJferrily Sersiow (Engi | - The food is placed on the table in servi Saito | gon tessonen sre a 4 ~ Food is display nicely on long buffet tables be Duffle customers help themselves (elf serving °™ 5 “an [Oy ~_| = Transferring food to the customer's TSE Euasiton Colby Servict trolley and served, Sometime, thes shonmees Gap filling ‘There are many kinds of restaurant service, They are Gueridon service, Silver senigg service, Buffet (1) service and takeaway service. The first three kins of sn @ _ services and a buffet service can be both a sit-down one anda(3)........ Takeaway service is usually associated with (4) » and fast food (3). gueridon service, the waiter must always be (6) -ew-n-ew~ and skilled for he bas to peor: things as (7). . carving and cooking special dishes (8) the guest. nse service, the food is prepared in the (9) ..and brought to the guest's table onashert, In (10) service, the waiter takes the plated meal from the service hot plate a, | put on the guest’s table. | A.selfassisting B. self-catering. self-controling _D. selFhlyng 1 2. A.sitdown B. assisted C.in situ D. mixed 3. A.table B. single point C.stand-up D. fai 4, A. pizzerias B, snack bars C. restaurants D. taverns 5. A. counters B. kiosks C. stands D. outless 6. A.well-dresses _B, well-educated —_C. well-trained D. well-fed 7. A.filleting B. simmering C. defrosting D. baking 8. A far from B. in front of C. next to D. near 9. A.astoreroom B.dining-room _—_C. pastry section _D.. kitchen 10. A. gueridon B silver C. butler D. plate Scanned with CamScannerVICE UNIT 1: INTRODUCTION TO RESTAURANT SER’ LISTENING: How to set a table Fill in the blanks 1 gg to ah you te “in a[Jdmat ]western restaurants Wanda: OK, Il try my bost, foe 5 a t: Good. Here's the| [Chea J. and ve aapg oe ser one paver Tae Sant, acer nero nom, Alpert: You Rave quite an eyo for’ detall. _q fiery PHO SD Wanda: Thanks. Place tha to thef Fier the ePkin and the bread plate 1 thel_— tthe fo And put a| an tho bread plate: |q]t. Atwers: Don’ forget thatthe Bisde also needs to be facing was just going to do that. : How about bevy RE Wanda: Well, the| eae pea fe aaa dinner knife. Th Wine glass is placed to the %, slightly below thelreq wine glass. Albert: Did you mention the salt alid Nébper shakers? Wands: They go in the middle ofthe table. Albert: Excellent! To tell you the truth, I'm really impressed. Lot's call it a day. “>po1d_ powg GAP-FILLING Practice 1 The job of the hostess is to welcome and (1) ...... the guests when they arrive, ando arrange (2) . in restaurants, In many cases, the hostess also takes (3) -- orders from the guests after they have been seated. She also (4) the guests when they leave, Waiters and waitresses also play an important role in the (9) .»- With the guests than any other .- 10 the needs of the guests, and they ean » because they have more (6) .... restaurant employees. They must be (7)... ‘on the menu that are (9) .. about dishes. . to the guests or make (10) explain (8) .. Scanned with CamScannerdn. nT /O p. seating iting os Peetsios — Creig te oe sio® drink a 7 i aa B. ree C. describes De des te gett . operation — on oe oe p.trovble cores Ss @ ino 5 es ste ne 0 p.csfll p. problems cada ne @* qesons unfamiliar eee te os geod recommendations . desrpins Dlg 0) editions Practice? 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[ | Types ae - ee is assembled (duge sip x€p) in thy icp To fPMencan plates. , Set 4 vice staff picks it up and brings it direcy, Mate Service icite the server is on the Hight OF the guest,” th - Food| transferred to plate in front of customer 2 [Platter] silverSerniee a weenie Spoon and fork (serving gay) i 1 (Ru ssian) server is on the left of | tne Bue * The | ; (Tie Food is placed on the table inservag P [omy Seciee(Ershh (platter) andthe customers serve these ™ | 7 Seti, _ Food is display nicely on long butter ea aa | | BeDu fled Gustomers help themselves (self servieay 5 ” [on .-| ~ Transferring food to the Customer's plate at the sony i Fiver eon /Tolly Servicg trolley and served. Sometime Aettashoneea Gap filling There are many kinds of restaurant service. They are Gueridon Service, Silver Service, py service, Buffet (1). ~ service and takeaway service. The fist th Kinds of service @ services and a buffet service can be both a sit-down one and a3 ~ Takeaway service is usually associated with (4) and fast food (5) Bueridon service, the waiter must always be (6)... things as (7). +» Carving and cooking special dishes (8). Service the food is prepared in the (9) . In (10) Service, the waiter takes the pl Put on the guest’s table, 1. A.selfassisting self-caterin, it rs . 1g C. self-controlin, D. self-help : A. sit-down B. assisted C. in situ . D. ir A. table B. single point c UNG oe 4. A. pizzeriag Bence c “Stand-up D. family é - Counters, B. kiosks Cy taurants D. taverns 7 nls Gabeducated ands D. outlets ® A tarfioe B. simmering “dered Dell 9. A.astorerog Aon of netng P, baking 7 m din: » Next A. guerdae ; Sem c str i D. near c bute ‘Ction D. kitchen D. plate Scanned with CamScannerbubey (cot) Chen Chay My "Multiple choice qvho brings foods from the kitchen tog 4, In American service, nin it it Brag a. Head waite. yf {pWaitress (Food runner om? 2, Which is the feature of Ci a Guess are served from the right side. share food. afeteria service? doe >. Guests help themselves to Guests have to wait long for their dishes. rests pay first and eat after. 3, “Which food service is the most popular in restaurants currently? @ Armeriean service b. Russian service ©. French service i. Sibersenice 4. one is NOT the feature of Buffet service? (Reasonable price | (©) High food quality | c. Friendly atmosphere | 4. Self service | 5. In. __ service, a waiter/ waitress serves guests from thelefsiée | a. American b. Buffet ctktina = GR r | | 6. Which food service can serve 100 dinners at the same time? @ Bullet service - b. Silver service c. English service d. Russian service : i es fo 7. In Gueridon service, a _ trolley is used to prepare - guests. om a b carving ¢. hors d’oeute 8. Usualiy, there is no ment .. American service a, b. English service Buffet service (Russian service d. 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