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Learning Unit 3
Managing a Catering Business
1
Arranging an ............................................ with the customer.
2
Organising a meeting with the customer and eventually asking the ............................................ and / or
the head waiter to attend it.
3
Listening to and welcoming the customer’s requests, or giving advice and suggesting
............................................ .
4
Asking the customer to confirm the final decisions and the exact number of ......................
as soon as possible.
5
Preparing an exact ............................................ and forwarding it to the customer.
6
Drawing up a ............................................ and asking the customer to sign it.
7
Fill in the gaps with suitable words / expressions to list the main steps a
banqueting manager has to follow in order to organise a function.
6
Fill in the following text with the words below.
beverages
clean
combine
course
decorated
explaining
formal
guests
less
line
menu
own
portions
responsible
solicitous
walk
At a buffet guests usually help themselves
from a long ................................
10
of hot and cold
foods placed along one or more tables.
They ..............................
11
alongside the buffet
table choosing what food they wish to eat.
Some buffets have waiting staff
.............................
12
what each dish is made of and
serving ...................................
13
directly onto
guests’ plates. Other buffets are strictly self-
service or ...................................
14
self-service
with a few staff-served choices, such as carved
beef or fish. Buffet service is generally regarded as
............................
15
elegant than seated service
since guests are required to at least go and get
their meals on their ..........................................
16
.
Organising a buffet or a banquet requires
different decision about the menu and how the
.......................................
1
will receive the food.
At a banquet guests are served at tables according
to the ............................................
2
chosen by the host. A
different type of table service can be provided as
banquets may range from a quite ....................................
3
meal to a very formal and elegant one. The waiting
staff is very .............................................
4
to quickly clear
up and to provide .......................................
5
cutlery and
plates after each ......................................
6
. A wine waiter
is usually ........................................
7
for a perfect service
of wines and alcoholic ..................................
8
. Tables are
generally ............................................
9
with elegance.
A BANQUET OR A BUFFET?
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