Text 1.

A pivotal position at any restaurant is that of manager. Sometimes an owner acts as a restaurant’s general manager. Other times the manager is hired as an employee. Restaurant managers have a number of responsibilities in the day to day business of running a restaurant. Qualifications required to be a restaurant manager include basics, such as people skills and organization. However, depending on the size and concept of a restaurant, candidates may need a degree in business or hospitality.

A restaurant manager may be in charge of hiring new staff and terminating undesirables, especially for the front of the house. Kitchen positions may be filled by the head chef, rather than general manager. Another duty of a general restaurant manager includes ordering inventory. This includes front of the house items, such as paper napkins, cleaning supplies and restaurant dishware. General managers may also be in charge of liquor, beer and wine for a restaurant bar. However, a bar manager or head bartender may undertake this duty. The head chef or cook should be in charge of ordering food for the restaurant, since they do a bulk of the cooking. No matter who is in charge of the food or liquor ordering, a restaurant manager should sign off on the order, to make sure it is within the budget.

A restaurant manager is in charge of making the weekly schedule and making sure all the shifts are covered. They also need to approve requests for days off and decide which staff is going to work the busy or slow shifts. If a restaurant provides catering services, then a general manager may be in charge of scheduling the events, room bookings and coordinating staff to work them. If a catering operation is really large, a restaurant owner may opt to hire a catering manager instead.

First and foremost, a restaurant manager should excel at customer service. They should be able to train staff to have superb customer service and make sure that customers leave the restaurant happy. A restaurant manager can take care of the advertising and marketing campaigns. They can oversee the budget, place ads and update social networks, like Facebook or Twitter. They can also create restaurant promotional ideas, such as happy hour specials or two-for-one deals.

Restaurant manager can take care of the daily business reviews and making sure that the daily and nightly deposits are taken care of. However, it is a good idea to have a separate person track and reconcile the checking account and other bank accounts. No matter how much you trust your general manager, employee theft does happen. Keeping a second set of eyes on the books keeps everyone honest.

Problems in restaurants abound. From disgruntled customers to new staff who don’t show up for their shifts, a restaurant manager should be able to take care of any issues at hand.

Answer the following questions:

1.Who has a number of responsibilities in the day to day business of running a restaurant?

2. Can a restaurant manager take care of the advertising and marketing campaigns?

3. Who should be able to train staff to have superb customer service and make sure that customers leave the restaurant happy?

4. Who is in charge of liquor, beer and wine for a restaurant bar?

5. The head chef or cook should be in charge of ordering food for the restaurant, shouldn’t they?

Text 2

Advances in genetic engineering techniques mean that some vegetarian cheeses may now be made using chymosin produced by genetically engineered micro-organisms. The genetic material (DNA) which encodes for chymosin is introduced into a micro-organism which can then be cultured to produce commercial quantities of chymosin. This is done by extracting genetic material from calf stomach cells which acts as a template for producing the chymosin encoding DNA. This can then be introduced into the micro-organism. Once the genetic material is introduced there is no further need for calf cells. Alternatively, the chymosin encoding DNA can be bio-synthesized in the laboratory without the use of calf cells.

The chymosin produced is identical to that produced by calf stomach cells. The development of genetically engineered chymosin has been encouraged by shortages and fluctuations in cost of rennet from calves. Its manufacturers claim that genetically engineered chymosin will end the cheese making industry's reliance on the slaughter of calves.

Chymosin encoding DNA has been introduced into three different micro-organisms. These are the yeast Kluyveromyces lactis, the fungus Aspergillus niger var awamori, and a strain of the bacteria Escherichia coli. All of these have now been approved and cleared for use by the Ministry of Agriculture, Fisheries & Food. There is no legal requirement for manufacturers to state whether genetically engineered rennet has been used in the cheese making process.

Vegetarian cheeses are widely available in supermarkets and health food stores. A wide variety of cheeses are now made with non-animal rennet and labeled as suitable for vegetarians. No particular type of cheese is exclusively vegetarian. Soft cheeses are as likely to be non-vegetarian as hard cheese.

7. Answer the following questions:

1. How can some vegetarian cheeses be made?

2. What may be made using chymosin produced by genetically engineered micro-organisms?

3. What encouraged the development of genetically engineered chymosin?

4. Where can one get Vegetarian cheeses?

5. How do Vegetarian cheeses look like?

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Vegetarian Cheeses	\|	Text 3.

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