1 Read the chef's inventory list. Then circle the correct answers on the right. \ order tinned anchovies — | not tubes. 4. The chef is going to order .. of anchovies for the café. a. tubes —D. tins 2. There isn't any a. butter —_b, domestic beer 3. There are ... bottles of mineral water. a. 20 b. 120 4, They can only use the ... for two more days. a, margarine b. eggs 5, There are ... cans of non-stick cooking spray. a. 150 b. 10 6. The chef needs to order a, lemon-ime and cola b. diet cola 2 Anassistant cook (A) and a chef (B) are taking inventory at a restaurant. Listen to the dialogue. Fill in the missing words. 4) 52 ‘A: Why do we have to count the stock? We use a _ inventory. Because the computer program isn't always precise, Let's check the soft drinks first. We've got exactly six cases of 2 ‘and four cases of orange drink. What about lemon-lime? LLean't find any. Wait, there's one case. ‘That's precise, isn’t it? Ok, but how many potatoes have we got? Two five-kilo sacks. B: A Practise the dialogue in Exercise 2 with a partner. Pay attention to the expressions in colour. Read the dialogue in Exercise 2 agai ‘Then complete the inventory list on the right. B & B: A B: & B: Wel, that's @ good example - is that 80 potatoes or only * in each sack? Oh, | see. ‘Also, sometimes we throw out spoiled food. That information isn't always put into the computer. Now, have we got any steaks? Yes, ten kilos. Let's say a steak is overcooked and we make a new one, We don't * remember 10 write two steaks in the computer. ‘So we have to count the stock. Right. [iton ms Soren unitGri VO Working with Vocabulary 5 Listen and repeat. Then write the words under the correct pictures. «) tub + sack « spray can + case + sachet tube + keg + roll + six-pack = 6 Circle the correct word. 1. Please bring me a sack / six-pack of soft drinks. 2, There's a 5-kilo sack / roll of rice in the storeroom, 8. You have to squeeze the case / tube to get the paste out. 4, Draught beer comes in a roll / keg, 5. Here is a sachet / spray can of ketchup for your hamburger. 6. There's a tub / keg of vanilla ice cream in the freezer, 7 Listen and repeat. Then use the words to label each category below. «) dry goods + produce + non-food items dairy products + tinned goods ri, tuna butter olives rice lettuce ‘cucumbers. eee ‘Add two items to each category in Exercise 7. Listen and repeat the words in colour. ‘Then circle the correct response. «) 1, Do you count the stock every month? a. Yes, we use butter every month, b. Yes, we take inventory every month. 2. How much olive oil have you got on hand? a. I've just ordered some. ©. There are four tres in the storeroom. 3. What amount of bacon do you need for breakfast? a. We usually use about three kilos b. Tusually have a bacon omelette for breakiast 4, What's the average number of steaks you serve every week? a, Steaks can be very expensive. b. think its about 55, Have you got a computer program to keep track of your inventory? a. Yes, butit isn't 100% correct b. Yes, we've got four computers in ‘ur inventory Have you run out of eggs? a. No, there are plenty of eggs. b. No, | prefer scrambled egos. 7. The sommelier hasn't run low on Chardonnay. a. He hasn't got any Chardonnay. b, He's got enough Chardonnay for now. o Listen to the dialogue between two assistant cooks. Circle four mistakes on the inventory list.) coffee beans tea 25-bag packet cream carton milk carton icecream _ [tub tomatoes [kilo 53Ordering Supplies (Getting Started: Vocabulary f2ge 120) 1 Read the e-m: ‘Then tick the sentences below true (T) or false (F). « Dear Jessie, “The executive chef at Park Lane Restaurant has asked me to purchase ‘our food supplies from you. She said | could rely on you for quality goods, excellent service and good prices. | would like to place @ weekly order every Monday morning and receive delivery of the products on Thursday morning before 8.00 am. | am ‘always interested in a good deal to help me stay within my food budget. Please let me know when you have a bargain item. Th plan the nightly specials on the menu. Sincerely, Dan Alberton Chef 1. Jessie is the manager of Park Lane Restaurant. 2. Dan thinks good service is important, 8. Dan wants to order food for Park Lane Restaurant ‘once a week. 4, He wants to got the items on Thursday evening. 5, The menu at Park Lane Restaurant includes special items. 2. Anassistant cook (A) is calling a supplier (B). Listen to the dialogue. Circle the correct words. 4) ‘As Hello, Mr Olver. This is Charles at The Barbecue Pit, I'd like to order some steak. Hi, Charles. How much do you need? Wall, 'm not sure. I've never ordered '- supplies / steaks before, B: No problem. What's your par level? ‘A: t's ten kilos ~ and we've got four kilos in the fridge. B: So you need to purchase * six / fourteen Klos of steak. How about potatoes and flour? ‘A; We've got plenty of potatoes, but we've only got three packets of flour. !° need / want another seven packets of flour for my par level B: Six kilos of steak and seven packets of flour Would you like anything ese? ‘A: Yes. I've only got one itr of alive oll and \ need another three litres. B: No problem. | can deliver everything on © Thursday / Tuesday. ‘A; Perfect! Thanks, Mr Olver. Park Lane Restaurant at will help me a ir acy tote ‘words to mean once in that time poriod. For example: TF oo eel oad [le oo hourly = once an hour 3. Practise the dialogue in Exercise 2 with a partner. Pay attention to the ‘expressions in colour. 0 4. Read the dialogue in Exercise 2 again. ‘Then complete the order form below. ltem Unit Par Stock on To level hand order 1.steak — kilo 2. flour 3. olive oil litre ip! @- par level for food items is the ‘amount the restaurant must keep on hand so it won't run out. Here's how to determine your order: ‘par level - stock on hand = order size@= Working with Vocabulary 5 Listen and repeat. Then match the words to Listen and repeat the verbs in colour. Then the pictures. Write the correct numbers. «) complete the sentences with the correct budget .... price « ... delivery verbs.) bargain +... bill + .... 8 spend / waste 1. Don't : those bananas, You can make banana muffins with them. It’s a good idea to compare prices before you _.. money. supply / receive 3. We. meat to hotels and restaurants, Did you the invoice? | sent it yestorday. rely / cost ies on my supplier for fresh produce. The eggs £3 per dozen. record / purchase How much fish do you want to You should... _-~- the prices on the order form, place / deliver You can your order by phone, fax or e-mail. 10. We can the drinks tomorrow morning. 6 Listen and repeat the words. Then complete the sentences with the correct words. «) invoice + supplier + par level + deal + cost 1. TW een——nonnnnnn § the AMOUNT Of stock you always need to have on hand. Send the to the manager and she'll pay you. ‘There's a good __.... on cherries ‘Student A: You are the chef at this week, so let's buy ten kilos. Secret hoce te ie A restaurant often buys its food (on page 8 and work out the products from a... amounts you need to order. The. —of this steak is £18 ‘Then call the supplier and order aki the products. Match the nouns in A to nouns with eee ale ae role ‘SG olmiar meaning i 2 chefs order. Ask questions to 7 ‘complete the form on page 83. suppl . cost 3. bargain . invoice 559 13 Grammar Practice oo Genes Cia Ca Thave recoved —«-Ihaventtreceived Hava lrecoNed «. ? Yes, Ihave. / No, | haven't You nave receved | -Youhaven'treceived Have you revelved .. 7 ‘Time Expressions He hasirecdved Hehesn'trecelved Has he recelved ever, just, already, never, She has received | Shehasntreceved Has she receved ..2 Yet fon since ithas reoeved tthasn’t received Has it recoved ... ? Wenave eceved Wehaven'treceived Have wereceled 7 {o tak about an action that started in the past and is relevant or continues in the They have received They haven't received Have they received...? present You havereceived Youhaver'trecsived Have you received 1 Complete the sentences with the verbs, below. 3. Complete the sentences with verbs from Use the Present Perfect Simple affirmative Exercise 2. Use the Present Perfect Simple ‘and the time expressions in brackets. affirmative. try + count + deliver + work + order + prepare 1 le nun ust) the icing over 1, The manager ust) the cupcakes. new uniforms for the waiters, 2, The delivery man the 2, We (ever) eating at supplies in the storeroom. this Indian restaurant 3, The hotel —.— alot of 3, The barman — (aready) money on the new kitchen. cocktails for the party 4, The barman the 4. deck ce. the stock many ingredients inthe cocktall shaker. times. 5. The chet the pastry 5. Our suppl .—-— {nover) into small pieces. the produce late 6 We the ice cream 6. Thechef ..—— ___ here for out ofthe freezer, 50 i's sof. three years. 4. Write sentences in the Present Perfect Simple 2. Complete the chart with the past participle of negative using the words in brackets. ‘each verb. 1. We have received fresh eggs this morning, {fruit and vegetables) Vero Past Partcnle We haven't received fruit and vegetables 1. spend 2, The maitre d has recorded the names of the Sue cients. (the suppliers) 3. cost ‘a caeiaet 4, The deaners have thrown out the cheese 4, put (rik) 5. take pee 7 7 6. spread 4. The sommelier has purchased ten cases of Pee ‘champagne. (red wine) 8. shake e ~ 7 9. out 40. find 705 Look at the note of things the restaurant manager wanted to do today. Write six sentences saying what he has and hasn't done. Use the Present Perfect Simple. ToDo 1. Speak to the chef, about supplies. : 2. Diecuge the new menu with the designer. X 3. Order new stools for ‘the bar. X 4, Call the computer compatty. 5. Meet with the heaith inepector. A 6. Throw out the old / wine catalogues. X pone 6 Circle the correct answer. 1. The restaurant has been open since / for March, 2. John Wilson has been the manager here since / for ten years, 3, The executive chef has worked here since / for 2010. 4, The terrace has been wet since / for days. 7 Write questions with the words below. Use the Present Perfect Simple. 4. you/ ever / taste / Merlot the cleaners / finish / in the kitchen / yet 3. why/ you / rely / on that supplier / for so many years 4, the chet / overcook / the steak a i: - 2 5. which dessert / you / decide / to order - : a ni 8. the cook / check / the expiry date / on the cheese i Match the questions in Exercise 7 to the answers below. Yes, it's safe to eat He always delivers on time. My favourite ~ the créme caramel No, it's meaium rare. Yes, it’s a full-bodied wine. No, 80 we can't start preparing lunch, rosacea eae I have already eaten. (Present Perfect Simple) [ate at 1.00. (Past Simple) Present Perfect Simple: to talk about an action in the pest that is related to the present to emphasise the importance of the results of the action, as they affect us now Past Simple: to talk about actions that began and ended in the past pangs Circle the correct answer. 1, The garden is dry. It didn’t rain / hasn't rained for a week. 2. They purchased / have purchased new equipment for the kitchen in May. 3. Has the chef returned / Did the chef return from the market yet” 4. They haven't closed / didn't close the restaurant early last night. 5. What did you order / have you ordered yesterday? 6. He has served / served the same cocktails for years. Complete the sentences with the verbs below. Use the Present Perfect Simple or Past Simple. find + mix + pay + not deliver + start not refrigerate 4. When _-—- the new sommelier working here? 2. Dan for the meal yet? 8. The supplier the tinned goods yet 4, This moming, | for profteroles 8. Wendy... ‘throw it out, Coe _— you ever amanin’? anne @ NEW FeCIDE the cream. We must n SOILOVEd YVWNYH9] 3 Vocabulary and Functional Language 1 Complete the puzzle according to the clues. 3. Write the correct words next to the pictures. produce + tinned goods + dairy products ‘dry goods + non-food items ‘Across + 1. This container has got oilin it. 4, Potatoes and anions are often sold in this. 6. We get artificial sweeteners in this. 8. Soft chease and ice cream are sold in this. Down 1 4. We can get half a dozen beers in this. 2. Kitchen paper is packaged in this way. 3, When you buy 12 bottles of cola, they are packed in this. 5. Draught beer often comes in this container. 7. We buy diferent kinds of paste in this container, 2 Match A and B to form sentences. A +. How mary bottles of champagne 2. I need a large amount of 3. Aninventory helps the manager 4. What's the average number of 5, Let's order more sot drinks 4 The words in bold are in the wrong sentences. 6. There are some beers left, but .. Write them next to the correct sentences. 7. Atthe end of every week, we 1. Tinned goods al cori it B a _ a. before we run out of them. 2. Kitchen ral, tea towels and plastic wrap are b. beers you serve every night? 2 Cee oe oases ; " 1 best place to get fresh dry isat we're running low on wine Seria nate. 4. butter for this recipe. 4, Sugar tour, oe and chickpeas are dairy _.@, count our stock. products. . keep track of everything. 5. Look for the anchovies on the shelf with the g. are on hand at the moment? non-food items...5 Complete the sentences with the words below. 7 Gircle two words that can follow the verb. (One sentence has got more than one answer. (feceive) the bill + an invoice + a supplier price + delivery + supplies + budget « baraain 2, (Waste) food + price + ime bill» cost 3, (place) an order + a call « a bargain 1. We can't eat at that expensive restaurant 4. SRE trite» tod «prose s Hisn In OU en Gakiep : 8 2. What i the of this bottle of 5. (EEHd tee + money + stock & red wine? 6. (SaBBI) dary products + dry goods + deals = 3. Waiter, please bring me the. 8 Complete the sentences with a collocation that +4, What time wl they make the — 2 "you formed in Exercise 7. There may be more | want to be home. than one correct answer. 5. Our clearing are kept in this 1. We're running low on dry goods, We need to storeroor, Seer 6. These nuts are a... Lets buy 2. Wetrynot to... oo more but we often have © throw stuff avy, 3. Di Hee 6 Tick the sentences T (true) or F (false). Pay beeeae attention to the words in bold. fae 4. We ony eee , ‘That's why wee very popular with vegetarian 4. An invoice is what you pay in restaurants a restaurant 5. We _. thats fresh 2. tis important to record all food and packaged in airtight containers. items in the inventory. 6. its @ good idea to decice what you really 3. When something is expensive, went fo buy before you it a.g00d deal. : much something costs, you ask to see the ingredients. 5. Managers need to rely on their workers. 6. Purchase means the same as sell 7. The customer must know the par level of the restaurant. | 8. A supplier works in a kitchen. | 4. When you want to know how | | | Write the conversation between an assistant cook (A) and a supplier (B) in your language. ‘A: Hello. This is Paula at the Fish Pan. I'd like to order some shrimps. Hi, Paula. What's your par level? It's fifteen kilos and we've got six Klos in the freezer, B: So you need to order nine kilos. How about fresh tuna and lobsters? ‘A; We've gat plenty of lobsters, but we've only got two kilos of tuna, need another eight Klos for my par level Would you like to order anything else? A: No thanks. Can you make the delivery this afternoon? No problem. Thanks for caling. 29