Вправа № 6

Перепишіть та перекладіть письмово 1-3 абзаци тексту.

Пояснення до тексту:

to subdivide − поділяти “Front of the House” – персонал в залі “Back of the House” – підсобний персонал a pantry – комора, буфет

a janitor − швейцар to confuse – переплутати to encompass – охоплювати a maitre d’ – метрдотель to range – класифікувати

1. Food service employees are generally broken down into two categories: general workers and administration. The largest group of general workers can be subdivided into “Front of the House” and “Back of the House” employees. The “Front of the House” will include waiters, waitresses, counter people who serve food, bartenders who create and serve drinks; dining room attendants who clean tables, remove soiled dishes and set up for future use.

2. The second part of this group in the “Back of the House” range from dishwashers who wash dishes, pots and clean the production areas to pantry personnel who prepare salads, sandwiches and other cold food items that may be needed. Janitors and porters are other necessary positions within this group and are needed to keep the operation, floor, and equipment clean and in good working conditions.

3. This area may also include those producers of hot food, who are generally termed cooks and chefs. There is a continued hierarchy of these employees, which has a tendency to confuse the terms in a small operation.

4. In general the term cook refers to those employees that produce the food, particularly the “hot item”. This leads to the position of the 1-st cook, head cook and sometimes the term chef as a head person of this area.

5. The second group of workers in the food service area can be classified as administration and encompasses all of those employees who deal with the management of the employees who process, and service the food product. Here again the chef or the executive chef in many operations is the manager of the “Back of the House” with a maitre d’ or hostess being the manager of the “Front of the House”. We can also have the same types of positions being filled by a production manager, service manager, banquet manager and service supervisors.

Вправа № 7

Дайте відповіді на запитання до тексту.

1. How can the largest group of general workers be subdivided?

2. What are the duties of bartenders and dining room attendants?

3. What employees does administration in the food service encompass?

4. Why are janitors and porters necessary positions in the “Back of the House”?

ВАРІАНТ 2

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Вправа № 4	\|	Вправа № 1

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