double arrow
I. Прочитайте и переведите текст, обращая внимание на профессионально ориентированную лексику

beverage напиток
hotel operation работа гостиницы
room rentals аренда номеров
service for banquets and conventions обслуживание банкетов и конвенций
continental breakfast легкий завтрак
overall responsibility общая ответственность
order supplies поставки заказов
daily routine распорядок (программа) дня, повседневная работаа
wines and spirits вино и крепкие спиртные напитки
head cook, chef шеф-повар
storekeeper заведующий складом
plan the menu планировать меню
under the supervision под руководством
kitchen staff работники кухни
storeroom склад
dishwasher посудомойщик
seat the guests рассаживать гостей, клиентов
captain / maître d' (short for maître d'hôtel) / hostess метрдотель
waiter / waitress официант / официантка
take orders принимать заказы
serve the meals подавать еду (блюда)
elaborate restaurant изысканный ресторан
wine steward / sommelier сомелье
receive payment or signed bills принимать плату и подписанные чеки
put the restaurant bill on one’s hotel account включать ресторанный счет в общий счет за проживание в гостинице
accounting office бухгалтерия

Food and beverage service is a major factor in hotel operation. In some large hotels, the income derived from this source actually exceeds income from room rentals.

The food and beverage income in many hotels is increased by providing service for banquets and conventions.

Virtually every modern hotel offers some form of food and beverage service. In some, facilities are available only for a continental breakfast - that is, a light meal of bread or rolls and coffee, while others have a small coffee shop or restaurant on the premises.

Because of the large proportion of income contributed by a hotel's bars and restaurants, the food and beverage manager is a key member of the management staff. He has the overall responsibility for planning the food and drink operation and purchasing the hundreds of items that are necessary for the restaurants and bars.




Because food can spoil quickly, ordering supplies is a daily routine. In a very large establishment, two people may be assigned to this task: one to order food and the other to order wines and spirits.

The food and beverage manager's staff may also include a storekeeper, who stores and issues food, beverages, and restaurant and kitchen supplies.

The kitchen itself is a separate kingdom within the hotel. The head cook, who is almost always called by the French word chef, is the boss of this area. The chef is responsible for planning the menus (the food that is being served on a particular day), and for supervising the work of the other chefs and cooks.

Under the cooks' supervision are the kitchen helpers who peel potatoes, cut up vegetables, and bring food from the storeroom to the kitchen. The kitchen staff also includes dishwashers, even in a kitchen equipped with electrical appliances, since pots and pans usually need special attention, and someone must load and unload the machines.

In the restaurant, as well as in the kitchen, there are also different kinds of jobs. The person who seats the guests is called a captain or maître d' (short for maître d'hôtel), or a hostess, if a woman. In restaurants with a very formal style of service, the captain also takes the guests' orders. The meals are served by waiters or waitresses. In less formal restaurants, the waiters and waitresses take orders and serve the meals.

In an elaborate restaurant, there is often an employee called the wine steward, or sommelier, who takes orders for wine and sometimes for other alcoholic drinks.

Finally, there are cashiers who receive payment or signed bills from the guests. When the guest puts his restaurant bill on his hotel account, this information must be passed along to the accounting office as quickly as possible.






Сейчас читают про: