Task 3. Say whether the following statements are true or false.
1. A well-balanced meal includes proteins, carbohydrates, fats, minerals, vitamins and water.
2. Variety in a menu can be achieved either by offering a large number of different dishes over a long period of time or by changing the dishes every day.
3. Since all foods have the same properties, it is not necessary for a menu planner to have any knowledge of nutrition.
4. After a restaurant opens, no additional decisions about its daily operations need to be made.
5. Restaurants have their costs, both direct and indirect, in addition to the cost of food.
6. A change in the price of a popular dish in a restaurant may meet with customer resistance that results in waste and loss of profit.
7. Word-of-mouth recommendation plays very little part in the success of a restaurant.
8. Merchandising a restaurant includes such factors as appearance, location, cuisine, and a menu that pleases the customers.
9. Many people today watch the number of calories they eat because they have become aware of the relationship between beauty, health and weight.
10. The appeal that food makes to the eye and the nose is not an important consideration in menu planning.
11. Menu planning is carried out by a committee which always includes a dietitian.
12. The menu planner must take into consideration the foods available in the market or in the restaurant itself in the form of leftovers.
Task 4. Find the right description for each kind of coffee in column on the left.
1) strong coffee combined with hot milk, with ground cinnamon and nutmeg on top;
2) coffee with no caffeine in it;
3) strong black coffee, boiled with sugar;
4) strong coffee with Irish whisky, brown sugar and cream;
e) decaffeinated / decaf/ Hag
5) coffee without milk or cream;
6) strong black coffee, made by forcing steam through the coffee;
7) coffee with milk or cream;
8) strong coffee with rum, brown sugar and cream
In the foodservice business, beverage service is extremely profitable. Many establishments offer drinks as part of the complete meal service, but for many others drinks are the principal part of the business.
There are different kinds of places that primarily serve alcoholic beverages. In the USA the most common place is called a bar, and in England it is a pub, short for public house, with a long counter from which drinks are dispensed. A cocktail lounge usually has a bar, small tables, a relaxed atmosphere, and minimal entertainment.
A tavern is an older term for a similar place which is usually in a residential or industrial neighborhood.
Night clubs offer the additional attractions of dance music, meals and entertainment.
Almost every government jurisdiction throughout the world requires a license to sell alcoholic beverages. In some places the fee for such a license is mall but in others, where the number of license granted is mall and the demand for them is high the fee can be a major expense for the restaurant owner or operator, it almost always pays for itself within a short period of time.
The profit margin is usually much higher for alcoholic beverages than for food. The mark-up for wines and liquors can be increase with less customer resistance than for food.
Restaurants that do a large drink business often employ a special purchasing agent for alcoholic beverages and also have special storage facilities, even more carefully controlled than the food storerooms.
In restaurants where alcoholic beverages are part of the meal service, they can be grouped into three categories: before-dinner, with dinner, and after-dinner drinks. The most common before-dinner drink is the cocktail, a concoction of liquor (such as gin, rye, and rum which are 80 to 100 proof) and ingredients such as bitters, fruit juices, ice, and fruit.
Some before-dinner drinks are unmixed, such as vermouth and sherry, these are usually called aperitifs after the French term meaning to stimulate the appetite.
drinks served with the meal are usually wine and beer. the customer makes a choice from a wine list, a menu of wines offered by the restaurant, listing the types and vintages.
Some restaurants that are particularly luxurious employ a wine steward or sommelier who has information about the wines, takes orders and serves them.
Liqueurs are served after dinner. They are usually strong and sweet and are sometimes called digestifs after the French word meaning an aid to digestion.
Another means of classifying alcoholic beverages is according to the way they are made. Wine results from fermentation of grapes, a natural process in which sugar is changed into alcohol when yeast is added. Beer is created when grains convert to sugar which then becomes alcohol with the addition of yeast.
Both these beverages have a relatively low alcohol content. Another class of drinks consists of fortified wines, like sherry, to which more alcohol is added after fermentation.
Liquors and liqueurs are distilled (rather than fermented), a process which changes a fermented beverage into a vapour, then condenses it to increase the alcohol content, often to a very high level or proof. These distilled alcoholic beverages are often known as spirits.
In addition to alcoholic drinks restaurants serve many kinds of non-alcoholic beverages. These vary according to the meal, with coffee or tea and fruit juices customary at breakfast, soft drinks, tea and coffee at lunch, and coffee or tea at dinner. Coffee is often served first at breakfast, even before the customer’s order is taken; at other meals it is served last unless the customer specifies differently. Iced tea and coffee are popular drinks in hot weather. Almost all restaurants have milk and soft such as colas and ginger ale.
The service of wines in restaurants varies from the formality of a wine steward and a large selection of vintages, to a house wine that a restaurant has bought inexpensively in bulk. Wine can be served by the bottle, the half-bottle, the glass, or the carafe (an open container into which the wine is poured from its original bottle).
Mixing and serving drinks or cocktails at a bar is the job of the bartender who needs to know the ingredients of a wide variety of mixed drinks. In a restaurant he or she often works at the service bar, usually near the kitchen, dealing with waiters and waitresses rather than customers. There are more government regulations for the service of alcoholic beverages than for any other aspect of the restaurant business. Among the matters that are regulated in many countries are the hours during which drinks can be served.
In England, for example, the pubs are open only for a few hours a day and are required to close early. After-hours drinking there is carried on in private “clubs” in which membership can be purchased.