Учебное пособие Санкт-Петербург 2010

Vocabulary

overall общий
equipment оборудование

be visible быть в поле зрения

crucial важный, значимый

capacity вместимость

apron передник

3.Exercise 3.1 Mark each of the following statements tue or false (T or F). Correct the false statements.

1. In a restaurants, the front of the house is comprised of the dining

room, waiting areas and loungers.
2. The back of the house includes the kitchen only.
3. There is a limited amount of availiable space in dining rooms of
restaurants.
4. The turnover of the restaurant depends on the quality of dishes
served in.

5. 
   The number of people visiting restaurants varies according to the
   

restaurant category.
Exercise 3.2 Match the words on the left with the correct definitions on the right:
1) price a) someone who is paying to eat in a restaurant or
stay at a hotel
2) kitchen b) the main meal of the day eaten in the evening or at
midday
3) guest c) the amount of money that you have to pay in order
to buy something

4. 
   cold cuts d) one of the parts of a meal
   
5. 
   course e) prepare food and heat it so that it is ready to eat
   
6. 
   appetizer f) a liquid food that is made by cooking meat, fish,
   

vegetables etc with water or milk

7. 
   please g) make someone feel happy and satisfied
   
8. 
   cook h) thin pieces of different types of cooked meat that
   

you eat cold


Exercise 3.3 Rearrange the following sentences in order to make a text:

1. 
   The back of the house as a rule includes the kitchen, storage and office areas.
   
2. 
   Another vital merchandising factor is a profit earning.
   
3. 
   The front of the house gives the first impression of the restaurant and is an important merchandising factor.
   
4. 
   Specialty and gourmet places attract more small ones.
   
5. 
   Foodservice floor space in the accommodation and foodservice industries includes the front of the house and the back of the house.
   
6. 
   Family type restaurants draw large groups of customers.
   
7. 
   Good income is usually obtained by the arrangement of tables, the space for each customer and the rate of turnover.
   
8. 
   Twelve square feet per person is the average space provided for each guest in American restaurants.
   
9. 
   The owners should get as much income as possible from the space available in the restaurant.