II. Vocabulary and Grammar exercises

PART I

I. RESTAURANT: ORGANIZATION AND SERVICE

UNIT 1

TEXT

EATING OUT SERVICE

Catering is undertaken in a wide range of establishments: from the chain caterers to the one-man enterprise-snack bars, coffee-shops, public-houses, boarding houses, not to mention industrial and welfare catering in canteen, hospitals and schools.

Roughly speaking, we can consider that three different sorts of services are provided: finger-service, snack-bar service, and restaurant service.

Finger-service is the providing of sandwiches and light snacks usually taken in a bar, a lounge or coffee-shop.

Snack-bar service. Snack-bars provide all sorts of cold meats, poultry and fish, and a lot of salads and condiments are available at every table with an assortment of ketchups, sauces, mustard (hot and mild), vinegar (malt, of course), salt and pepper. One can also order such hot dishes as soups, egg dishes, meat-pies, fish-cakes, sausage-rolls, mushrooms and bacon, factory-made chicken pie or home-made Welsh Rarebit. Customers can sit up at the counter or be served at separate tables.

Restaurant service does much to enhance the appreciation of the quality and value of the food and drinks. Every restaurant offers you dinners "table d’hôte". They are known as regular dinners. It means that you are served with meals of several courses at a fixed price. Dinners "table a la’ carte" mean such meals which are ordered course by course from the menu-card each dish separately. (A menu or bill of fare is a list of the courses to be served at a meal, or of the dishes which can be ordered at a restaurant. The menu gives details and prices of available dishes).

"Table d’hôte" is cheaper than "table a la’ carte".

The cost of meals varies according to the category of a restaurant. Each little party of guests has its own table.

Active Vocabulary

I. Phonetic exercises

Ex. 1. Transcribe the following words, consult a dictionary:

catering, range, boarding-houses, service, roughly, finger, chain, mention, hospitals, restaurant, usually, lounge, poultry, salad ketchup, salt, mustard, sausage-rolls, mushrooms, counter, separate, "table d’hôte", “a la carte”, quality, courses, cheaper, guest.

Ex. 2. Mark the stresses in the following words:

undertaken, establishment, enterprise, industrial, welfare, canteen, consider, different, provided, sandwiches, condiments, available, assortment, customers, appreciation, separately, detail.

II. Vocabulary and Grammar exercises

Ex. 1. What are the Ukrainian equivalents for:

wide range of establishments, one-man enterprise, public houses, boarding-houses, snack-bar service, finger service, egg dishes, meat-pies, fish cakes, sausage-rolls, factory-made, home-made, regular dinners.

Ex. 2. Find the following words and phrases in the text and translate the sentences containing them into Ukrainian:

in a wide range, sorts of service are provided, all sorts of cold meats, salads and condiments are available, order hot dishes, factory-made chicken pie, dinner "table d’hote", quality and value of the food and drinks, order course from the menu, menu or bill of fare, cost of meal.

Ex. 3. Add question-tags to the following sentences:

1. There is a wide range of catering establishments all over the world.

2. We can consider that three different sorts of services are provided.

3. Shack-bars are getting more and more popular in Britain and the States.

4. Finger-service is the providing of sandwiches and light snacks in a bar or coffee-shop.

5. Customers order hot-dishes in the snack-bars.

6. Restaurant service does much to enhance the appreciation of the quality and value of the food and drinks.

7. The restaurants offer "table d’hôte" and "table a la’ carte" service.

8. A menu or bill of fare gives details and prices of available dishes.

III. Speech exercises

Ex. 1. Answer the following questions about the text:

1. What is the range of establishments where catering is undertaken?

2. Can you name three different sorts of service?

3. What is finger-service?

4. What does snack-bar service provide?

5. Can the customers order hot dishes in the snack-bars?

6. What Kinds of Service do restaurants offer to the dinners?

7. What do "table d’hôte" and "table a la carte" mean?

8. What is the menu?

9. What is cheaper "table d’hôte" or "table a la’ carte"?

10. What does the cost of meal depend on?

Ex. 2. Discuss the following questions:

What kinds of service are provided at the University bars and canteen? What kinds of dinners do they serve? Prove your opinion.

Ex. 3. Retell the text.

UNIT 2

TEXT

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