Дисциплина: ОГСЭ.03 Иностранный язык (английский)
Группа 41 ТПП17.11.2021
Преподаватель: Сердюченко Виктория Сергеевна
Темазанятия: Профессии в сфере общественного питания.
Цель занятия:
Ознакомиться с лексикой и речевыми образцами по теме, научиться правильно использовать в устной и письменной речи лексико-грамматический материал занятия для выполнения поставленных коммуникативных задач; развивать в себе умение анализировать и обобщать материал, работать самостоятельно; повышать свой интеллектуальный уровень.
Литература:
Воробьева С.А. Деловой английский язык для ресторанного бизнеса. – М.: Филоматис, 2006 – 272 с.
Фотоотчет (либо документ WordOffice) о выполнении присылать на электронную почту glorya8@mail.ru либо в личные сообщения в ВК https://vk.com/glorya8
Внимание! Это последнее занятие в семестре. Необходимо передать (принести) конспект со всеми выполненными заданиями (либо папку с документами) в техникум.
Задания для студентов:
Изучите лексику, запишите новые для вас слова. Прочитайте и переведите текст. Письменно ответьте на вопросы.
VOCABULARY LIST
28. skilled, adj квалифицированный
semi-skilled, adj малоквалифицированный
unskilled, adj неквалифицированный
29. apprentice[ə'prentis] ученик; подмастерье
apprenticeship, n ученичество; курс обучения
30. on-the-jobtraining обучение без отрыва от производства|
31. vocation, n призвание, предрасположенность; профессия
vocational, adj профессиональный
vocationalschool профучилище
vocationaltraining профессионально-техническоеобразование
32. acquire, v приобретать; овладеватьнавыком
33. roomrental сдача комнат в аренду; сумма арендной платы; рентный доход
34. foodandbeveragemanager менеджер по продуктам и напиткам
35. consultant консультант
36. onajob-to-jobbasis работатьсдельно; на временной/ контрактнойоснове
37. timeandmotionstudies исследования затрат времени и действийработников
38. aptitude, n способность; склонность
naturalaptitude естественнаяспособность
39. nutrition, n питание
40. shortage, n нехватка, дефицит
to be short of smth. испытывать нехватку ч-л.
41. in-housetraining обучение в рамках самого учреждения
42. supplement, v дополнить; пополнять; добавлять
43. fringebenefits syn. perks служебные/ дополнительные льготы
44. curtail, v сокращать
45. excessive, adj чрезмерный
46. turnover, n чрезмерный
47. sufficient, adj достаточный
48. venture, n предприятие
independentventure самостоятельныйбизнес
PERSONNEL STRUCTURE IN THE FOODSERVICE INDUSTRY
Another way to organise the variety of restaurant jobs is through the categories of skilled, semi-skilled and unskilled. Skilled work requires special training, education or experience. The training may
be obtained at school or through apprenticeship. Semi-skilled work also requires training, but the' duties are usually such that they can be learned through on-the-job training or a short vocational course. Unskilled work demands little or no training.
Management positions in restaurants are skilled jobs. For many owners and managers, the skills are acquired over a long period of time by working at a number of different restaurant jobs. Today there are many schools that offer special courses in the hotel and restaurant field. An increasing number of universities now have programmes that cover aspects of the field related to tourism, hotels and foodser-vice. University-trained personnel frequently work in the restaurant and hotel chains or with large hotels.
Since many hotels make more money from dining rooms and bars than from room rentals, the position of food and beverage manager is an important one. Some people with specialized education and experience work as restaurant consultants for short periods of time on a job-to-job basis. Consultants advise on aspects of the restaurant business such as decoration and arrangement of the physical premises, purchasing practices and cost control, time and motion studies to increase employee productivity, and nutrition and portioning.
Chefs are skilled workers who also need natural aptitude. Many of the best cooks in the world come from Europe, particularly from France and Switzerland, where people who wish to become cooks often begin work as apprentices at an early age. They are trained by an experienced chef in all aspects of kitchen work, cooking and restaurant management. No one can become a chef without practical experience: some go through a long apprenticeship followed by years as cooks or specialty chefs; others are trained in special restaurant schools. The students in such schools have usually demonstrated an aptitude for cooking even before they are admitted.
Accountants are essential for financial control and management of all business. In the foodservice industry, independently owned restaurants use accountants at regular intervals to examine their records and to assist with financial planning. Large restaurants employ an accountant on a full-time basis.
Dietitians are foodservice workers with special training in all aspects of nutrition. They are especially important on the staffs of hospitals and institutions.
Waiters, bussers (busboys), cashiers, bookkeepers, secretarial workers and cooks (not chefs) are semi-skilled workers.
Office and secretarial workers receive training in vocational or commercial schools. Waiters and bussers are usually trained on the job. The rapid growth of the restaurant business resulted in a shortage of experienced waiters. In Europe many waiters still take courses in restaurant schools, but the demand in most places is so great that waiters must be trained while they work or in short in-house training programmes. Big hotels and restaurant chains expanding into tourist areas usually give their employees a period of intensive training before a new unit opens.
The unskilled group of restaurant workers includes kitchen helpers, dishwashers, and cleaning personnel. Kitchen helpers are often young men or women taking the first step in the long apprenticeship to become cooks. All these employees are supervised by experienced personnel who give them necessary training and instructions.
Top financial reward in restaurant work is for managers and chefs. In recent years there has been so much competition for first-class chefs that they are among the highest paid of all workers and many go into business for themselves, taking their reputation with them.
Due to rapid growth of the foodservice industry with the resulting shortage of trained personnel, restaurants have to pay higher wages to their semi-skilled and unskilled workers. Besides, waiters can supplement wages through regular tips.
There is also a tendency today to provide fringe benefits such as paid vacations and pensions as part of an effort to curtail excessive turnover of personnel.
In the large restaurant and hotel chains, advancement follows the usual corporate pattern of moving up through the organisation's hierarchy. A unit manager may be promoted to junior executive in the company headquarters and then advanced to a senior position. Many chains train promising young men and women to fit different jobs in the hierarchy.
In independently owned restaurants there are separate paths for advancement: one for dining room and the other for kitchen workers. In the dining room, the usual pattern for promotion is from busser to waiter to headwaiter.
In the kitchen, the pattern is from kitchen helper to cook to assistant or specialty chef to chef. Both headwaiters and chefs frequently acquire sufficient experience to become managers. Sometimes a headwaiter and a chef who work well together join forces to open a restaurant of their own.
One of the major attractions of restaurant work is exactly that: it gives more opportunity for independent ventures than almost any other industry in the world.
I. Answer the following questions:
1. What is another way of categorising the variety of restaurant jobs?
2. What does skilled work require?
3. What kind of training is necessary for semi-skilled work?
4. What unskilled jobs are there in restaurant business?
5. What education is offered to those who want to hold management positions in restaurants?
6. What qualities are essential for the position of a chef?
7. Where are chefs trained?
8. Where do semi--skilled workers obtain training?
9. What did the rapid growth of restaurant business result in?
10. How are different categories of restaurant workers rewarded?
11. Why are chefs the highest paid category in restaurant business?
12. How can semi-skilled workers supplement their wages?
13. What is a typical pattern of promotion in large restaurants?
14. What is the best attraction of restaurant work?