Что ты хочешь узнать?
Ответить по тексту
THE RESTAURANT
It is the facility where the guests have their meals. Breakfast, lunch and dinner are generally served by waiters under the supervision of a Headwaiter or Maître d'hôtel. A Maître d'hôtel is the man in charge of all personnel who serve or clear tables in the restaurant. Waiter or waitress is the individual who takes orders and serves the meal. Bussers or busboys is the American name for Assistant Waiters. They are restaurant employees who pour water, empty ashtrays, clean and set tables, and so forth.
THE BAR
This is the area where guests can sit, drink, and talk in a relaxed, comfortable atmosphere. The bar is also attended by those guests who like to have a light and fast meal, generally made up of snacks, sandwiches, salads and cakes. The staff members operating in the bar are the Barman, his Assistants and the Waiters. The Barman (Bartender in USA) is the employee who mixes and serves drinks at a bar. He takes orders for drinks from customers and the waiting staff (waiters and assistants). Waiters go to the customers' tables, take their orders and then bring drinks or snacks to the tables.
THE KITCHEN
The kitchen is a very important hotel department considering that food and beverage service may prove to be the highest source of income, especially when providing service for banquets and conventions. The staff of this department may include:
The Head Chef (Chef de Cuisine) who is responsible for planning the menus and for supervising the correct preparation, presentation and qualities of all dishes which are being prepared by other chefs. He is normally collaborated by an Assistant Head Chef who relieves the Head Chef in his absence and arranges duty shifts and days off for the kitchen staff. The other kitchen staff members are the Chefs each of whom is responsible for the preparation of individual items. They include the sauce chef, salad chef, vegetable chef, fish chef, soup chef, pastry chef, etc. and are assisted by Assistant Cooks who receive orders by the chefs they work for. Under the cooks' supervision are the Kitchen Helpers (who peel potatoes, cut up vegetables, etc.) and Dishwashers. In large establishments, the Head Cook plans and co-ordinates the operation of several restaurants.
1. Why is the kitchen a high source of income?
2. Whom does the Head Chef supervise?
3. Who arranges duty shifts for the kitchen staff?
4. What are the assistant cooks' duties?
5. What are the duties of the kitchen helpers?
6. What do you see in the picture above?
Не тот ответ на вопрос, который вам нужен?
Найди верный ответ
Самые новые вопросы
История - 5 лет назад
Литература - 5 лет назад
Русский язык - 5 лет назад
Русский язык - 6 лет назад
Русский язык - 6 лет назад
Физика - 6 лет назад
Информация
Посетители, находящиеся в группе Гости, не могут оставлять комментарии к данной публикации.Войти