Учебное пособие Санкт-Петербург 2010

Needs and Desires of Guests
In planning a menu, the needs and desires of the guests are what is important — not what the owner, chef, or manager thinks. If it is deter­mined that there is a niche in the market for a particular kind of restau­rant, then the menu must harmonize with the theme of the restaurant.
The Olive Garden restaurants are a good example of a national chain that has developed rapidly over the past few years. The concept has been positioned and defined as middle of the road with a broad-based appeal. During the concept development phase, several focus groups were asked their opinions on topics from dishes to decor. The result has been ex­tremely successful.
Several other restaurants have become successful by focusing on the needs and desires of the guest. Among them are Hard Rock Cafe, TGI Friday's, Red Lobster, Applebee's, and so on. [1, 202—205]


2. Exercise 2.1 Match the words and phrases on the left with the correct equivalent on the right:

frequently	владелец
dish	успешный
desire	потребность
acceptable	часто
accuracy	сосредоточиваться
owner	желание

harmonize	быстро
rapidly	сочетаться
focus	блюдо
advantage	преимущество
need successful	точность приемлемый

Exercise 2.2. Match the synonyms:

frequently	guest
customer	often
important	domestic
fast	and so on
theme	dessert
opinion	rapidly
chief	some
etc	sort
national	main
several	viewpoint
kind	essential
pudding	topic

Exercise 2.3. Match the antonyms:

complex	exclude
with	disagree
particular	simple
rapidly	answer
broad	slowly

ask	common
future	past
agree	without
include	narrow

Exercise 2.4. Match the words on the left with the correct definitions on the right:

salad	the attitude you have towards something, especially your thoughts about how good it is
advantage	the belief that something will happen
chain	something that makes one person or thing more likely to succeed than others
opinion	a number of people or things that is more than two or three, but not many
menu	sweet food that you eat after the main part of meal
accurate	someone who cooks food in a restaurant as their job
several	— a food containing a mixture of raw vegetables such as lettuce, tomatoes, and cucumbers, usually served with a dressing — food that has been cut into small pieces and mixed together, usually with a sauce, and served cold
repeat	a list of the food that is available in a restaurant, cafe etc
expectation	a group of businesses such as shops, hotels, or restaurants, that all belong to the same person or company

chef	say or write something again
dessert	correct or true in every detail

concept

an idea of something that exists or for something new

Exercise 2.5 Answer the questions on the text:

1. 
   What does the type of menu depend on?
   
2. 
   What items do a la carte menus offer?
   
3. 
   What do table d’hôte menus offer?
   
4. 
   Where are table d’hôte menus used more often?
   
5. 
   Why are California menus named so?
   
6. 
   What menus repeat themselves over a period of time?
   
7. 
   How many appetizers does a menu usually consist of?
   
8. 
   How many desserts does a menu generally include?
   
9. 
   How many soups does a menu generally consist of?
   
10. 
    What is especially important in planning a menu?
    
11. 
    What helped some restaurants become extremely successful?
    
    
    

Exercise 2.6. Complete the sentences using proper words and phrases in the box:

appetizers and entrees; must harmonize; menus; concept; a national chain; value and food; a selection of items

1. 
   Table d’hôte menus offer __________ for each course at a fixed
   

price.

2. 
   The Red Lobster restaurants are a good example of __________ that has developed rapidly over the past few years.
   
3. 
   There are six main types of __________.
   
4. 
   The menu must agree with the restaurant's __________.
   
5. 
   Tourist menus often stress __________ that is acceptable to the tourists.
   
6. 
   Salads are served both as __________.
   
7. 
   The menu __________ with the theme of the restaurant.
   

7. 
   Say whether the following statements are true or false.
   Comment on the true statements and correct the false ones.
   

1. 
   In planning a menu, the desires of the owner, chef, and manager are what is important — not what the guests wish.
   
2. 
   A menu generally consists of six to eight appetizers.
   
3. 
   Table d’hôte menus offer items that are individually priced.
   
4. 
   Cyclical menus repeat themselves over a period of time.
   
5. 
   Hard Rock Cafe restaurants have become successful by focusing on the desires of the guest.
   
6. 
   The menu cannot be the most important ingredient in the restaurant's success.
   
7. 
   Tourist menus list the items «of the day».
   
8. 
   Du jour menus frequently stress value and food that is acceptable to the tourists.
   
9. 
   The type of menu depends on the kind of restaurant being oper­ated.
   

3. Discussion


Try to name these menus on the basis of the following information about them. The following words and phrases will come in handy:

1. 
   

1. 
   all menu items are individually priced;
   
2. 
   the main upscale restaurant in town;
   
3. 
   supreme quality of both cuisine and decor.
   

2. 
   

4. 
   offers quality food at moderate prices in a contemporary setting;
   
5. 
   offers a selection of one or more items for each course at a fixed price;
   
6. 
   is used in a hotel restaurant.
   

3.

7. 
   any item on the menu may be ordered at any time of the day;
   
8. 
   offers quality food at affordable prices;
   
9. 
   guests receive value for their money.
   

After having done the task describe the three menus in detail.

4. 
   Work in pairs.
   

1. 
   . Look at the following words and phrases and think of a story that might combine them all. You may reorder them in any way you like using any form of the verb:
   

1. 
   a new restaurant opened;
   
2. 
   the restaurant's menus agreed with the concept;
   
3. 
   needs and desires of guests;
   
4. 
   three types of menus: table d’hôte, California, a la carte;
   
5. 
   accuracy in menu;
   
6. 
   offered a selection of several items for each course at a fixed price;
   
7. 
   customers;
   
8. 
   waiters;
   
9. 
   might order any item on the menu at any time of the day;
   
10. 
    the result proved to be extremely successful.
    
    
    

4.2. When you have decided upon the story, tell it to your partner. Then listen to that of your partner. Ask each other as many questions as you can to learn further details or clarify some points.


4.3. Entitle the paragraphs beginning with the words:

A menu generally consists...

The Olive Garden restaurants...

4. 
   Divide the text into other logical parts and entitle each of
   

them.

4. 
   Give a summary of the text.
   

4.6 Comment on the following menu's lacks and merits
formulating your own ideas and critical remarks:

MENU
We suggest that you order:
APPETIZER:	«Sea motives — Salmon and sea-tongue loaf; fish-mousse in shrimp sauce
SOUP:	Ravioli in broth Ravioli filled with turkey meat; light beef broth
MAIN COURSE	«Revenons a nos moutons» (literally from French: «Let us return to our muttons») — Mutton saddle filled with mushrooms under tomato juice and spin­ach juice with a complex garnish
DESSERT:	«Galaxy» — Semolina pudding based on white wine with flamed blackberries and strawberries under punch sauce
We do hope you will enjoy your dinner!