Только при продуктивной работе сотрудников обеих зон (гостевой и служебной) ресторан будет работать успешно и прибыльно.

Role play the following dialogue:

Work in pairs. Student A is going to apply for a position at the back\front of the restaurant. Student B is back\front of the house manager. Role play the interview. While speaking focus on:

· Position itself

· Duties

· Responsibilities

· Working conditions

· Possibilities for promotion

VOCABULARY

front of the house such areas in a restaurant or hotel as dining room,

waiting areas, and loungers which are intended to

the guests

back of the house the kitchen, service, storage, and other areas in a

restaurant or hotel which customers do not see

storekeeper someone who owns or manages a shop

Butcher a person who cuts meats and prepares them for cooking

lounge a public room in a hotel or other building, that is used by

many people as a place to relax:

peel to remove the skin from fruit or vegetables:

chop to cut something into smaller pieces:

appetizer a small dish that you eat at the beginning of a meal

food supplies an amount of something that is available to

pantry a very small room in a house (restaurant) where food is

kept

Preparation area the part of the kitchen where raw ingredients are

Prepared for cooking

Executive chef a chef who has a large staff and many managerial

Duties

bake to cook something using dry heat, in an oven

storage when you keep or put something in a special place while it is

not being used

cold cuts thinly cut pieces of cooked meat eaten cold

merchandising the way in which businesses try to sell their products

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