2018-02-14
307
Everest Casino is seeking a head waiter to take charge of an enthusiastic team.
The applicant is likely to be under 35 and to have an outstanding track record in the field of catering service. Honesty, liability, and gumption are required. Salary 1,500$
Host for Family Restaurant Pashionpark
Pashionpark, popular family restaurant, is looking for an energetic host/ess to cooperate successfully with the management and staff.
Requirements: experience, age not less than 28, personal qualities, languages, computer skills.
Salary 1,700$
b) Write your résumé for the advertisement you like the best. Include the following information: name, surname, age, address, social status, education (secondary, higher), experience (several places), skills (languages, computer, courses).
c) Present your résumé in a form of a dialogue at an imaginary job interview.
Unit 14 Staff of the Kitchen:
Food Preparation
1. Read and learn the following words and word combinations:
chef – шеф-кухар;
to season – приправляти (блюдо, їжу); syn: dress, flavour;
e.g. To season means to improve the flavour of savoury food by adding salt, herbs or spices when cooking or preparing it. Drain the rice, stir in the salmon and season to taste.
seasoning – приправа: Taste the soup and adjust the seasoning, adding more salt or pepper as desired.
a wide range of – широкий вибір;
snack – легка закуска; syn. bite;
e.g. Snack is a small amount of food that is eaten between meals, or a very small meal. I had a huge lunch, so I'll only need a snack for dinner. Fresh or dried fruit makes an ideal snack. Many snack foods are high in salt, sugar and fat.
to snack – перекусити; I've been snacking all day. If you eat three good meals a day, you're less likely to snack on biscuits and crisps.
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entrée – кул. антре́ (cтpaвa, якy пoдaють мiж pибoю i пeчeнeю);
side dish – гарнір, салат; syn: garnish, trimmings;
dessert – десерт
e.g. Dessert is sweet food eaten at the end of a meal.; For dessert there's apple pie, cheesecake or fruit. If you make the main course, I'll make a dessert. dessert fork/spoon – десертна виделка/ложка;
to trim – різати;
e.g. To trim means to make something tidier or more level by cutting a small amount off it. Trim off the leafy ends of the vegetable before cooking.
to monitor – здійснювати спостереження, контролювати;
e.g. The new findings suggest that women ought to monitor their cholesterol levels. The CIA were monitoring (= secretly listening to) his phone calls.
hierarchy – ієрархія;
e.g. Hierarchy is the people in the upper levels of an organization who control it
hierarchical – ієрархічний;
hierarchically – ієрархічно;
e.g. The company is hierarchically structured.
to culminate – досяга́ти найви́щої то́чки;
e.g. My arguments with the boss got worse and worse, and it all culminated in my deciding to change jobs. Their many years of research have finally culminated in a cure for the disease. culmination – кульмінація, найвища точка: Winning the first prize was the culmination of years of practice and hard work.
saucier – кухар, що готує соуси;
patissier – кондитер;
to estimate – оцінювати, припускати, передбачати;
e.g. Government sources estimate a long-term 50% increase in catering taxes. They estimate that the journey will take at least two weeks
estimate – оцінка, передбачення, припущення: The number of people who applied for the course was 120 compared with an initial estimate of between 50 and 100. a conservative (= low) estimate; a rough (= not exact) estimate)
staff – персонал;
assigned – призначений;
station – пункт, місце;
serving size – розмір порції;
uniform – постійний, сталий, однаковий; syn: constant, permanent, invariable;
e.g. Small businesses are demanding that they receive uniform treatment from the banks.
second-in-command – помічник, замісник;
to determine – визначати, обумовлювати;
short-order – страва швидкого приготування;
short-order cook – кухар, який спеціалізується на стравах швидкого приготування;
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to keep warm – зберігати теплим
routine – заве́дений поря́док; пе́вний режим, рутина;
e.g. There's no set/fixed routine at work – every day is different.
repetitive – той, що повторюється; syn: repetitious;
e.g. a repetitive job/task
to weigh – зважувати;
casual dining – незапланований, випадковий обід;
ready-made – готовий.
2. Read and translate the text: Staff of the Kitchen: Food Preparation
Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts—in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties such as keeping work areas clean and monitoring temperatures of ovens and stovetops.
In general, chefs and cooks measure, mix, and cook ingredients according to recipes. In the larger restaurants there may be a hierarchy of cooking staff, culminating in the sous chef and the chef, and specialized roles such as saucier or patissier. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies.
Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs. They often include several chefs and cooks, sometimes called assistant or line cooks, along with other less skilled kitchen workers, such as food preparation workers. Each chef or cook works at an assigned station that is equipped with the types of stoves, grills, pans, and ingredients needed for the foods prepared at each station. Job titles often reflect the principal ingredient prepared or the type of cooking performed—vegetable cook, fry cook, or grill cook.
Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. They determine serving sizes, plan menus, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals. The terms chef and cook often are used interchangeably, but generally reflect the different types of chefs and the organizational structure of the kitchen staff. For example, an executive chef is in charge of all food service operations and also may supervise the kitchens of a hotel, restaurant group, or corporate dining operation. A chef de cuisine reports to an executive chef and is responsible for the daily operations of a single kitchen. A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef. Chefs tend to be more highly skilled and better trained than cooks.
The specific responsibilities of most cooks are determined by a number of factors, including the type of restaurant in which they work. Institution and cafeteria cooks, for example, work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts. Restaurant cooks usually prepare a wider selection of dishes, cooking most orders individually. Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service and quick food preparation. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook French fries, often working on several orders at the same time. Fast-food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package food, such as hamburgers and fried chicken, to be kept warm until served.
Food preparation workers perform routine, repetitive tasks such as readying ingredients for complex dishes, slicing and dicing vegetables, and composing salads and cold items, under the direction of chefs and cooks. They weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. Food preparation workers may cut and grind meats, poultry, and seafood in preparation for cooking. Their responsibilities also include cleaning work areas, equipment, utensils, dishes, and silverware. The number and types of workers employed in kitchens depends on the type of establishment. For example, fast-food establishments offer only a few items, which are prepared by fast-food cooks. Small, full-service restaurants offering casual dining often feature a limited number of easy-to-prepare items supplemented by short-order specialties and ready-made desserts. Typically, one cook prepares all the food with the help of a short-order cook and one or two other kitchen workers.
3. Answer the following questions:
1. What are the responsibilities of food preparation workers?
2. What functions do chefs and cooks perform?
3. Is there a difference between chefs and cooks?
4. What do larger restaurants tend to?
5. Is a cooking station equipped with all necessary items?
6. What do vegetable cooks/fry cooks/ grill cooks do?
7. What are the functions of head cooks?
8. Does sub chef run the kitchen in the absence of the chef?
9. What is short order food?
10. Food preparation workers help other employees, don’t they?
11. What does the number of workers employed in kitchen depend on?
4. Give Ukrainian equivalents to the following words and word-combinations:
food preparation worker, to season, wide range of, entrée, to monitor temperatures, to culminate, saucier, patissier, to estimate food requirements, station, quality and presentation of meals, to supervise, to train, wide selection, routine, to slice, to dice, utensils, silverware
5. Give English equivalents to the following words and word-combinations:
кухар, шеф-кухар, різноманіття, гарнір, створювати рецепти, ієрархія, бути відповідальним за, різноманітні, розмір порції, звітувати, певні, працювати над замовленнями, зважувати, виміряти, призначений, готовий, кондитер, страва швидкого приготування
6. Explain the difference between words and fill in the gaps:
skill – quality
1. He has the right … to be a chef. 2. All chefs have more professional … than cooks. 3. In your resume point out your …: special courses, work with computer. 4. You have many positive …, but your negative ones are much stronger.
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job – work
1. I am very fond of my new …, though it means to have a lot of …. 2. He has found his … in the Internet. 3. Don’t interfere with me. I have some … to do immediately.
cook – chef
1. He is a … in a fast food café. 2. We’ve invited famous French … to work in our restaurant. 3 To become … all … must take additional courses and have more experience.
to measure – to weigh
1. He … fish on the scale. 2. A cook … 2 kilos of pork, chopped it and passed to a chef. 3. The salesman … three liters of the milk. 4. He needs 200 ml of juice for a cocktail, and he … it.
7. Fill in the blanks with words from the box:
| cook, waiter, tip, short-order cooks, dishwasher, chef, sub chef |
People Who Work in a Restaurant:
The person who serves your food is called a _______. The person who cooks your food is called a _________ if it is a cheap restaurant or a ________ if it is an expensive restaurant. ________ prepare foods in restaurants and coffee shops that specialize fast service and quick food preparation. _______ manages the kitchen staff when the chef is absent. A ________ is somebody who washes dishes. If the food and service is good, people usually leave a _______.
8. Put questions to the italicized words:
1. Chefs and cooks measure, mix, and cook ingredients according to recipes. 2. Chefs and head cooks are responsible for directing the work of other kitchen workers. 3. Each chef or cook works at an assigned station. 4. The specific responsibilities of most cooks are determined by a number of factors. 5. Short-order cooks prepare foods in restaurants and coffee shops. 6. Food preparation workers perform routine, repetitive tasks such as readying ingredients for complex dishes, slicing and dicing vegetables, and composing salads and cold items. 7. Small, full-service restaurants offering casual dining often feature a limited number of easy-to-prepare items supplemented by short-order specialties and ready-made desserts.
9. Translate into English:
1. Кухарі працюють на закріплених за ними місцях, які обладнанні усім необхідним кухонним устаткуванням. 2. Шеф-кухар відповідає за запаси, роботу персоналу, якість їжі. 3. Кількість робітників залежить від типу закладу. 4. Кухарі, які спеціалізуються на стравах швидкого приготування, зазвичай мають одного чи двох помічників і готують їжу заздалегідь. 5. Помічники кухаря виконують рутинну роботу: нарізають м'ясо та овочі, чистять картоплю та слідкують за чистотою робочих місць. 6. В харчових закладах завжди є ієрархія, найвищою точкою якої є виконавчий шеф-кухар.
10. Complete the sentences using the text:
1. Chefs … than cooks. 2. The main responsibilities of chefs are …. 3. Vegetable cook is a cook …. 4. Food preparation workers include not only …. 5. The amount of staff of the restaurant …. 6. Short order cooks ….
Do it
a) Make a presentation of a dialogue about the kitchen of your restaurant. Say how many employees you have, what their functions and responsibilities are, describe the hierarchy.
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b) Comment on the quotations: A diplomat these days is nothing but a head-waiter who's allowed to sit down occasionally. Peter Ustinov (1921 -) The best number for a dinner party is two — myself and a dam' good head waiter. Nubar Sarkis Gulbenkian (1896 – 1972)
12. Read and give written translation of the text into Ukrainian:
The Crisis
In contrast to the comparative quietness of yesterday afternoon, the atmosphere now, in early evening, was hellish. With a full shift on duty, chefs in starched whites, their assistant cooks and juniors, were everywhere. Around them, through waves of steam of heat, sweating kitchen helpers noisily pushed trays, pans and cauldrons, while others thrust trolleys carelessly, all turning away from each other as well as hurrying waiters and waitresses, with serving trays held high. On steam tables the day's dinner menu dishes were being portioned and served for delivery to dining-rooms. Special orders — from a la carte menus and for room service — were being prepared by fast-moving cooks whose arms and hands seemed everywhere at once. Waiters were questioning progress of their orders as cooks cried back. Other waiters, with loaded trays, moved quickly past two women-checkers at elevated billing registers. From the soup section, vapour rose as giant cauldrons bubbled. Not far away two specialist cooks arranged, with skilful fingers, canapés and hot hors-d'oeuvres. Beyond them, a worried pastry chef supervised desserts. Occasionally, as oven doors opened, a reflection of flames flashed over concentrating faces, with the ovens' interiors like a glimpse of hell. Over all was the clatter of plates, the inviting odour of food and the sweet, fresh fragrance of brewing coffee. “Hotel” A. Hailey
Unit 15 Management
1. Read and learn the following words and word combinations:
management – управлі́ння; керівни́цтво; ме́неджме́нт;
to manage (smth.) – керувати, управляти чимось; syn. control;
manager – керівник, завідуючий, управляючий: business manager – комерційний директор, general manager – генеральний директор, service manager – менеджер по обслуговуванню, financial manager – фінансовий директор, human resource manager – начальник відділу кадрів;
managerial – адміністративний, управлінський; to manage to do smth. – спромогтись зробити щось; syn: to succeed in doing smth.;
top management – вище керівництво;
middle management – менеджери середньої ланки;
supervisory management or first-line management – менеджери першої ланки;
definition – ви́значення; syn: explanation;
to formulate, give, provide a definition — давати визначення;
to define – давати визначення
planning – планування;
decision making – прийняття рішень;
decision – рішення; syn: resolution, settlement, determination; favorable decision, irrevocable decision, long-range decision;
come to a decision, arrive at a decision, make a decision – прийняти рішення; e.g. We were sure that he would make a favourable decision.
organizing – організація (певної діяльності);
organization – організація (установа); to organize – організовувати; syn: arrange, unionize; ant: disorganize, muddle;
directed at – спрямований на;
aim – мета; syn. goal;
to achieve/attain/accomplish one's aim — досягати ціль;
chief aim — головна мета;
e.g. It was our aim to complete the project before the end of the month.
to aim – прагнути;
efficient – дійови́й, умі́лий, кваліфікований; syn: competent, fit, qualified; ant: deficient, incompetent, inefficient, unfit;
to supervise – нагляда́ти; завідувати;
to monitor – контролюва́ти, перевіряти;
to focus on – зосереджуватись на;
future trends – майбутні тенденції;
to anticipate – передбачати;
staff – персонал; syn. personnel;
to join a staff — починати працювати;
She joined the staff as a chef.
skeleton staff — основні працівники
willingly – охо́че, з готовністю;
enthusiastically – захоплено, сповнено ентузіазму;
to progress toward – покращуватись, вдосконалюватись, просуватись вперед у напрямку до;
variety – різноманітність; syn. multiplicity;
skill – вміння, навички; syn: competence, experience;
skill at/in – вміння в;
to acquire skill, master a skill — отримувати навички;
e.g. She had the skill to cope with a difficult job.
human relations skill – вміння працювати з людьми;
employee – працівник;
to employ – наймати на роботу; syn: engage, recruit, hire; ant: discharge, fire, dismiss; employer – роботодавець; employment – зайнятість; unemployment – безробіття.
2. Read and translate the text: Staff of the Kitchen: Food Preparation
The term “management” has many definitions as there is no uniform point of view as to the functions and activities of managers. The most popular one is that management is a set of activities, including planning and decision making, organizing, leading, and controlling, directed at an organization’s human, financial, physical, and information resources, with the aim of achieving organizational goals in an efficient and effective manner.
Managers supervise, monitor, and coordinate the different areas of an industry. For example, financial managers focus on generating and reinvesting finance capital. Human resource managers help recruit people with desirable skills and place them where they are most needed. Marketing managers help sell final goods and services to customers. But we can differentiate between four basic functions of any manager:
1) Planning includes anticipating future trends and determining the best strategies and tactics to attain organizational objectives.
2) Organization includes designing the organizational structure, attracting people to the organization (staffing), and creating conditions and systems that ensure that everyone and everything works together to achieve the objectives of the organization.
3) Directing is getting others to work willingly and enthusiastically to accomplish the objectives of the organization.
4) Control is checking to determine whether or not an organization is progressing toward its objectives, and taking corrective action if it is not.
At any time managers are likely to be involved in several different activities and performing some functions simultaneously. Nowadays a manager is faced with a variety of interesting and demanding situations. To develop your managerial potential you need five groups of skills: verbal and writing skills, human relations skills, computer skills, conceptual skills, and technical skills. Managers must be able to communicate freely with all employees and patrons. Their speech should be correct and fluent. Managers must also be able to write clearly and precisely. Managers study all aspects of enterprise they work in and all subjects concerning business, accounting, computers and psychology. Human relation skills associate with manager’s ability to work well with others as a member and as a leader. Conceptual skills help a manager to understand the organization as a whole, how it functions, and fit into the wider context of the industry.
Managerial jobs in organization fall into three categories: first-line, middle and top management.
Top management is the highest level of management and consists of the president and other key company executives, who develop strategic plans, make long-range decisions. Middle management includes plant managers and department heads that are responsible for implementation of top management plans. Supervisory management or first-line management includes people directly responsible for assigning specific jobs to workers and evaluating their daily performance.
3. Answer the following questions:
1. What is management?
2. What do managers do?
3. What are the functions of management?
4. What is planning?
5. What is controlling?
6. What skills must any manager possess?
7. What are human relation skills?
8. What levels of management do you know?
9. What are the functions of first-line managers?
10. What are the middle management duties?
4. Translate into Ukrainian:
definition, to operate a business, management skills, personnel, to attain objectives, responsibility, to accomplish goals, supervisory management, long-range decision, strategies and tactics, to ensure, to progress towards, precisely, recruit, to focus on, to monitor, accounting
5. Translate into English:
ефективний (2 варіанта), вище керівництво, керівники середньої ланки, вміння працювати з людьми, досягати цілі (3 варіанти), прийняття рішень, зусилля, визначати, майбутні тенденції, клієнти, наймати, пристосовуватись, персонал, розробляти плани
6. Do it:
a) Match the synonyms:
| component | goal |
| to implement | element |
| skill | to foresee |
| to anticipate | to assess |
| effective | efficient |
| aim | to realize |
| to evaluate | competence |
b) Find in the text the synonyms to the following words:
to attain;
personnel;
controlling;
qualified
с) Match the antonyms:
| part | to exclude |
| many | whole |
| to include | ineffective |
| effective | few |
7. Find words to match the definitions:
1. __________ – administer or run something: to be in charge of something such as a store, department, or project and be responsible for its smooth running and for any personnel employed.
2. __________ – administration of business: the organizing and controlling of the affairs of a business or a particular sector of a business.
3. __________ – somebody who manages business: somebody who is responsible for directing and controlling the work and personnel of a business, or of a particular department within a business.
4. __________ – relating to manager: involving or characteristic of a manager or management, especially in business.
8. Translate into English:
1. Він спромігся досягти своєї мети.
2. Коли вона ефективно використовувала свій час, її вдавалось зробити більше речей.
3. Досвід і вміння допоможуть вам стати чудовим менеджером.
4. Економіка, яку регулює уряд, інколи досить ефективна.
5. Обраний підхід включає виконання певних речей за допомогою інших людей.
9. Complete the sentences using words and word-combinations from the text:
1. Management is a set of activities, including … and …, …, …, and …. 2. Human resource managers help … with desirable skills and place them where …. 3. Planning includes … and determining the best strategies and tactics to …. 4. Directing is getting others to … and enthusiastically to … of the organization. 5. Control is … whether or not an organization … toward its objectives. 6. To develop your managerial potential you need five groups of skills: …, …, …, …, and …. 7. Managerial jobs in organization fall into three categories: …, … and …. 8. Top management is the … level of management and consists of …. 9. Middle managers are responsible for implementation of …. 10. … includes people directly responsible for assigning specific jobs to workers.
10. Do it:
a) Learn a tongue-twister:
Can you imagine
an imaginary menagerie manager
managing an imaginary menagerie?
b) Make up a dialogue:
Make a list of adjectives characterising a good manager. Discuss it with your friend.
11. Answer the following questions:
1. Which of the four countries below do you think has the highest number of men bosses?
