Read the text and draw the organizational chart for the food and management department

The food and beverage manager is responsible for the restaurant and the kitchen. Three people report directly to him: the head waiter, the bar manager, and the head chef. The head waiter manages the specialist wine waiters, and other waitress and waitresses. The bar manager is responsible for the bar staff. The head chef managers the kitchen and under him comes the assistant or sous chef. Then any other chefs report to the sous chef. Finally, the kitchen porters come at the bottom of the reporting line.

Unit 17 Menu Planning
in Catering Establishments

1. Read and learn the following words and word combinations:

essential – важливий; syn: indispensable, necessary;

e.g. An essential requirement for planning menu is clear understanding of the situation.

to serve – подавати:

e.g. It's time to serve up the main course
When I was working in the hotel, I had to serve dinner to twenty-five people at a time

table d’hote – комплексне замовлення їжі (комплексні обіди);

e.g. Table d’hote is a restaurant meal or menu offering a series of courses at a fixed price. [Early 17th century. From French, literally “host’s table.”]

a la carte – замовлення страв з меню;

e.g. A la cart is a meal with each dish on a menu priced separately. [Early 19th century. From French, literally “by the menu.”]

fixed price – постійна ціна;

consideration – міркування; підстава;

take into consideration – брати до уваги;
to be under consideration – розглядатись;
in consideration of – беручи до уваги;

to elaborate – опрацьовувати, обмірковувати, розробляти (тему, питання); syn: work out/up;

e.g. Please elaborate on this question, we need to know more.

occasion – випадок, нагода; to have an occasion — мати нагоду
to take an occasion — скористатись нагодою;
to celebrate/mark an occasion — святкувати подію;

wedding party – весілля;

to vary – змінювати; syn: differ;

e.g. Prices vary from ten to fifteen dollars.
Opinions vary on this point.

texture – текстура;

palate – піднебіння;

piquant – пікантний, гострий; syn: savoury, pungent, spicy;

savoury – гостра закуска;

savoury – adj. 1) смачний, апетитний; 2) гострий, солений;
e.g. These very small pastry cases filled with a savoury mixture are served as after-dinner savouries, or with cocktails.

to combine – поєднувати; syn: unite;

to chill – охолоджувати, студити;

pastry – кондитерські вироби; печиво, тістечко;

fibre – волокно;

outdoor – на відкритому повітрі; ant.: indoor;

bold – сміливий; syn: audacious, brave; ant: afraid, coward;

nourishing – поживний;

to nourish – годувати;

appetiser – те, що збуджує апетит;

to appetize – збуджувати апетит;

appetite – апетит:

e.g. Appetite comes with eating. Bon appetit!

to whet one's appetite – викликати апетит;

to satisfy one's appetite – задовольняти апетит;

game – дичина́;

poultry – сві́йська птиця.

2. Read and translate the text: Menu Planning

Menu is a list of the dishes that can be ordered in a restaurant or that are to be served at a meal. It is one of the most essential things in any catering establishment. There are two possible ways of ordering meal – table d’hote and a la carte. A restaurant can suggest its visitors to order table d’hote – menu offering a series of courses at a fixed price, while a la carte means with each dish on a menu priced separately. Managers elaborate menus for their restaurants together with chefs. The first consideration might be the occasion for which the menu is being planned. Completely different dishes should be served for a dinner with friends, wedding party and business lunch.

Planning a menu is said to have the following rules:

1. Vary dishes: change the texture, temperature, spiciness and/or colour of what you serve to interest the eye and the palate. Try to avoid a menu where all the foods have similar textures. For example, avoid serving a creamed soup followed by a chicken in a creamy sauce and end with a vanilla ice cream or creamy pudding. Try to match crisp or piquant foods with bland ones and combine soft textures with crisp ones.

2. Vary preparation method: roast, bake, sauté.

3. Serve spicy dishes with a soothing or cooler dish. Be sure to serve hot dishes at the correct temperature and that cold dishes are correctly chilled.

4. Consider how each dish will look and what effect you want. Remember that serving is not less important than taste. 5. Serve sauces and pastry only once in a meal.

6. Begin with light flavours and add bolder flavours with each course.

7. Don't serve too much food!

8. Remember about balance food style. Keep in mind the food value of the products you are serving. For example, protein is easily served through meat or fish; one of these, as well as eggs, milk and cheese. You should add fruits and vegetables and enough filling foods (comfort foods) to satisfy hunger. A balanced diet must contain carbohydrate, protein, fat, vitamins, mineral salts and fibre. It must contain the following things in the correct proportions.

9. The weather and seasons are also important in planning menus. Summer is great for outdoor cooking. It is also easy to serve many types of salads, fresh vegetables and fruits. We tend to eat lighter foods in the summer and heavier foods in the winter. Winter foods seem to be more one-dish meals and nourishing, hot soups as well as roasts and baked foods.

The traditional modern order of dishes in a menu is as follows:

• Appetisers

• Soups

• Pasta & rice dishes

• Vegetable dishes

• Egg dishes

• Fish dishes

• Meat, game or poultry dishes

• Sweets

• Savouries

• Cheeses

• Fresh fruit

• Drinks

3. Answer the following questions:

1. What is menu?

2. What are the two ways of ordering in a restaurant?

3. Whose responsibility is it to plan menus?

4. What are the main rules of menu planning?

5. How can you serve dishes to interest the eye and the palate?

6. How do you understand the phrase “balance food style”?

7. Why should we take into consideration year seasons when planning a menu?

8. What are the principle items in any menu?

9. Is it difficult to elaborate a menu?

10. Have you ever elaborated a menu for your birthday party?

4. Give Ukrainian equivalents of the following:

a la carte, series of courses, fixed price, separately, consideration, occasion, business lunch, to vary dishes, spiciness, to interest, to avoid, bland, to sauté, soothing, serving, pastry, flavours, bold, balance food style, to keep in mind, food value, comfort food, to satisfy hunger

5. Give English equivalents of the following:

збалансована дієта, важливий, шеф-кухар, комплексне замовлення їжі, замовлення страв з меню, постійна, розробляти, нагода, змінювати, піднебіння, охолоджувати, студити, кондитерські вироби, вуглеводи, поживний, те, що збуджує апетит, в правильному співвідношенні, гострі закуски

6. Synonyms and antonyms:

a) Match the synonyms: