1 The Catering Industry The world of hospitality Hospitality is a word used in travel and tourism to describe the services a customer receives from an organisation or company such as catering, entertainment, accommodation, transport and other related tourist services. *Businesses offering hospitality include restaurants, pubs, bars, clubs, hotels as well as sports and leisure facilities. Hospitality is a growing industry with hundreds of millions of people making use of it each year.
*
Two of the principal service areas of this industry are catering and accommodation. By accommodation, we usually mean the choice of where to stay when we are on holiday, but we also choose accommodation when we visit a place for work or for study and when we are travelling, for example on a ship or on a train.
Business /ˈbɪznəs/ can mean: • the activity of making, buying, selling and supplying goods or services for money. This is an uncountable noun. It’s a pleasure to do business with you. • a company, a commercial organisation such as a shop or a factory. This is a countable noun. They have got a small catering business.
We generally think of catering as organising food and drink services for social events or gatherings, but catering is also part of our everyday lives at school, at work, in hospitals and even when we travel.
GET STARTED
1 What is hospitality? Give a definition. Then read the text and check your answer. READING COMPREHENSION
2
INVALSI Read the texts on pages 10-11 and choose the correct option (A, B, C or D).
1 2 3 4 5
10
Which of these businesses offer hospitality? A bars B hotels C sports centres The hospitality industry is... A growing. B in decline. C not very popular. Accommodation refers to the place where you… A live in all the time. B stay in summer. C study in. Which of the following provides welfare catering? A fast-food outlets B hospitals C snack bars Which of these is always true about off-premises catering? A It’s for public B It’s for private C It’s for people events. events. travelling.
D all of these D not changing. D work in. D vending machines D The food is provided in a different location.
theory / The Catering Industry There are four main types of catering: commercial catering, welfare catering, off-premises/outsourced catering, transport catering.
Commercial catering Provides food and services in restaurants, brasseries, pizzerias, snack bars, fast-food outlets, self-service restaurants and vending machines.
Welfare catering Provides food and services to people in public places such as schools and colleges, hospitals, the armed forces, prisons and some companies (industrial catering).
Off-premises or outsourced catering Provides food and services at a different location to the food production facility. This can be for public or private events such as sports meetings or parties.
TYPES OF CATERING
Transport catering Provides food and services to passengers before, during and after they travel by train, ship, plane or bus, or by car on roads and motorways.
VOCABULARY
3 Find the English equivalents for these words and expressions in the texts. 1 2 3 4 5
azienda company ristorazione ______________________ intrattenimento ______________________ alloggio ______________________ impresa ______________________
SPEAKING
6 7 8 9 10
strutture per il tempo libero punti vendita distributori automatici incontri sportivi autostrade
______________________ ______________________ ______________________ ______________________ ______________________
MEDIATING CONCEPTS
4 Work in pairs. Give a short presentation about the world of hospitality. Include: • a definition of hospitality • a definition of catering and of accommodation • the main types of catering, with examples
How to give a presentation, p. 387
11
1
theory
Commercial and welfare catering Catering is the provision of food and drink to people and it is divided into two basic sectors: commercial catering and welfare catering (also called non-commercial/non-profit catering).
Commercial catering Main aim The main aim of commercial catering is to make a profit. Markets and competition Commercial catering is open to a general market, competing with other catering outlets, and so needs to carefully balance food production costs, product quality and customer satisfaction. Main features
1 Varied number of 1customers
2 Different types of customers with different needs
3 No customer 2 loyalty
4 Freedom to choose menus and dishes
Examples Commercial catering is usually in restaurants, pubs, bars and cafés. The fast-food or self-service catering you find in retail stores, shopping centres and a wide range of leisure facilities such as museums, theatres, spas, sports centres or theme parks, is another 3profitable form of commercial catering. As is the fuller food and drink service in hotels and tourist resorts.
Welfare catering Main aim The main aim of welfare catering is to provide a non-profitmaking, social service. Markets and competition Welfare catering services are open to a limited market, they usually 4contract 5outside suppliers and provide good catering at reduced prices. Main features
1 Constant number of customers
2 Similar customers with similar needs
3 Customer loyalty
4 Set menus and dishes
Examples Welfare catering ranges from providing food in hospitals, schools or prisons, where people pay nothing or very little for the service, to catering for workers at a 6subsidised price in factory or office block 7 canteens (sometimes referred to as industrial catering).
customers clienti loyalty fedeltà 3 profitable redditizia 4 contract stipulano contratti con 5 outside suppliers fornitori esterni 6 subsidised sovvenzionato 7 canteens mense 1
2
School meals
GET STARTED
1 Look at the main features of commercial and welfare catering and find the opposites of these expressions. different needs – customer loyalty – constant number of customers – set menus
12
The Catering Industry
READING COMPREHENSION
2 Read the texts on page 12 and decide if these sentences are true (T) or false (F). 1 Commercial catering aims to earn money. 2 It isn’t open to all types of customers. 3 You don’t find commercial catering in museums or sports centres. 4 External contractors can offer welfare catering. 5 Non-profit catering is usually free or cheap.
T F
• • • • • • • • • •
What’s trending in the catering industry… ? B Ghost restaurants
A Experiential catering
What is it? An immersive and shared eating experience, which combines social interaction, entertainment, fantasy and learning about food origin, preparation and culture. The experience becomes more important than the food itself. This can include eating in the dark, eating in a space where you can see the chef preparing the food, or enjoying a meal that has a story behind it. Why is it so popular? In the digital age we want real, social experiences where we interact with other people and, of course, we want to post them on our social media accounts and look good.
What is it? Restaurants that only serve customers through online food delivery apps. Ghost restaurants are particularly popular in the USA and include celebrity chef David Chang’s Ando in New York City, and Seaside, run by Lettuce Entertain You Enterprises in Chicago. Why is it so popular? Many people are rejecting home cooking or traditional dining out options because of lack of time and money. Instead they are choosing modern, convenient food service alternatives, available at the touch of a button, which give them more choice.
C Root to stem cooking
What is it? Like nose to tail for meat, it is a way of using the whole plant when cooking, without throwing anything away. Include 1pickling or 2roasting fruit skins, making pesto out of vegetable tops, and giving crunch to a dish with herb 3stalks. Why is it so popular? Because it stops food waste, it is a more ethical and creative use of 1 pickling conservare sottaceto produce and it 2 roasting arrostire keeps costs low. 3 stalks steli
3 Read the article above and decide which food trend (A-C): 1 avoids food waste? ___ 2 creates opportunities for social interaction? ___ 3 gives you greater food choices? ___
4 involves technology, not people? 5 takes place in strange places? 6 is ethical and creative
___ ___ ___
WRITING
4 Now use these notes to write a short article about a new food trend you have heard about. Write about 100 words.
• name the food trend • explain what it is
• give examples of how/where you can find it • draw conclusions about why it is so popular How to write an article, p. 386
13
1
theory
Types of restaurants Restaurants are places where meals are prepared and served to customers sitting at tables. There are many different forms of restaurants.
Ethnic restaurants
Brasseries or bistros
Ethnic foods are foods that are regarded as unique to a particular cultural group, ethninic group, religion, nation or heritage.
These French-style restaurants are common in the UK nowadays. They are similar to an Italian ‘trattoria’ and tend to serve a limited menu of food all day, at reasonable prices.
Gourmet or fine-dining restaurants These offer high-quality food and wine, served by skilled professional waiters in a formal setting. They tend to be expensive and you often need to book well in advance.
Flipped classroom Before the lesson, go to the and learn about the types of restaurants.
Speciality restaurants These serve particular types of food, such as vegetarian, seafood or steaks, or use particular cooking techniques, like barbecue or smokehouse.
Franchise or chain restaurants These are restaurants where you can eat similar dishes in different restaurants across the country, or even across the world. They range from fast-food restaurants like McDonald’s to familystyle dining like TJI Fridays to more expensive celebrity chef chains, such as Jamie Oliver’s.
GET STARTED
1 Look at the names of the different types of restaurants on pages 14-15. In your opinion, what are the most popular restaurants with young people?
READING COMPREHENSION
2 Read the texts again and decide if these sentences are true (T) or false (F). 1 Gourmet restaurants have a formal setting. 2 The distinguishing feature of a speciality restaurant can be the type of food or cooking technique. 3 All franchises are fast-food restaurants. 4 Gastropubs aren’t generally very expensive. 5 Cafeterias and delis aren’t usually open at night. 6 A pop-up restaurant can be anywhere.
14
T F
• • • • • • • • • • • •
The Catering Industry
Gastropubs
Cafés, cafeterias, 1 delis or coffee houses
These are popular and economical places to eat in the UK. They are restaurants in pubs, offering a wide range of simple, tasty meals prepared quickly.
Pop-ups One of the latest dining trends, these restaurants open temporarily at outdoor venues such as music festivals or sporting events, in pubs or restaurants or even in people’s homes. They are the 3legacy of the 1960s and 1970s supper clubs and people like them because they provide inexpensive and exciting new ways to eat out.
These include several types of restaurants that are only usually open during the day. They serve hot and cold snacks and drinks, cakes and pastries, at 2affordable prices.
HAVE SOME MORE Supper clubs probably originated in the USA in the 1930s and 1940s, with the first recorded American Supper Club in Beverly Hills, California. They were typically decorated with particular nautical, exotic or ethnic themes to attract passers-by. They offered wholeevening entertainment from pre-dinner cocktails to after dinner entertainment in a relaxed atmosphere. And they provided good, home-cooked food. They were generally situated near holiday resorts or on major USA highways.
delis rosticcerie affordable a buon mercato 3 legacy eredità 1
2
Typical restaurants in the UK and US, pp. 354, 466
LISTENING
3
1.02 Listen to an expert talking about the history of restaurants and put the types of restaurant in the box
into the correct order. Then listen again and complete the missing information.
coffee houses – family dining restaurants – fast-food restaurants – fine dining restaurants – first restaurant overnight inns – street sellers and public eateries – themed restaurants
1 street sellers/public eateries Where: Ancient Greece, Rome and China When: 300 BC-500 AD
2 _______________ Where: __________ When: ___________
SPEAKING
3 _______________ Where: __________ When: ___________
4 _______________ Where: __________ When: ___________
5 _______________ Where: __________ When: ___________
7 _______________ Where: __________ When: ___________
6 _______________ Where: __________ When: ___________
8 _______________ Where: __________ When: ___________
MEDIATING CONCEPTS
4 Look at the pictures on pages 14-15 and talk about which type of restaurants you go to and why. What kind of
food do they serve? Is service formal or informal? Is there anything else you like about that type of restaurant?
15
1
theory
Famous food outlet chains A Unlike many other famous TV chefs, Rick Stein has had a successful career in the media, as a writer and as a restaurateur for over 30 years. He did not follow the usual career 1path for a chef. He was born in Oxfordshire in 1947, but his life changed suddenly at 18 when his father killed himself. To deal with this tragedy, Rick left his hotel management course in London and went travelling around the world. When he returned, he studied English literature at Oxford University, before moving to Padstow in Cornwall to open first a nightclub and then The Seafood Restaurant in 1975. More restaurants followed, as well as over 20 cookbooks. Thanks to Stein’s easy-going style, his knowledge and interest in food, books and travel, he was soon also making his own TV programmes. Today the Stein empire is a varied chain of restaurants, pubs and hotels, specialising in serving fresh seafood dishes, simply cooked. There is also a popular cookery school. B
QUICK BITES Stein and his restaurants are so synonymous with the seaside town of Padstow that the locals call it ‘Padstein’.
YO! Sushi
British 2entrepreneur Simon Woodroffe opened the first YO! Sushi bar in Soho in London in January 1997, with a 3loan of £200,000 he took out on his flat. Before he started the chain, he was divorced, had no money and was depressed. Luckily YO! Sushi was an instant success. It now has 100 restaurants in the UK, Europe and the Middle East, serving more than five million customers a year. As the name suggests, its speciality is sushi, but it serves over 80 Japanese-inspired dishes such as Yakisoba
noodles, Katsu Curry and tempura. YO! Sushi’s focus is fast food, made with the freshest ingredients. Innovative and trendsetting, in some of the early restaurants robots served drinks and there was self-service beer at every table. They even used it as a location for the 2003 Johnny English film. Today Woodroffe uses his experience to inspire other entrepreneurs and is involved in running YOTEL, a Japanese-style hotel chain with 1,000 ‘cabins’ in three countries.
QUICK BITES Mark Norton designed the YO! logo. He is the only person apart from Andy Warhol to have designed two Rolling Stones album covers.
path percorso entrepreneur imprenditore 3 loan prestito 1
2
16
The Catering Industry C
Wahaca was co-founded by Thomasina Miers and Mark Selby in London in 2006. They opened their first restaurant in Covent Garden in 2007. Wahaca is the English-spelling of Oaxaca, a region of Mexico. It is a casual or family dining restaurant chain, serving fresh, affordable and sustainable dishes inspired by Mexican street food. You can’t book, you just 4turn up and wait for a free table. Miers trained as a chef, spent time travelling in Mexico, then worked as a freelance cook and writer. In 2005 she won Masterchef and this launched her career. Today the Wahaca chain has 25 restaurants, as well as three bars, and two mobile street kitchen vans. It serves fun, tasty, colourful and creative food, and has an excellent children’s menu. This might explain why it is so successful in a period when its competitors are closing their restaurants. The latest innovation is a test kitchen, where diners can taste and choose new dishes for the menus.
QUICK BITES Wahaca was the first restaurant chain to go carbon-neutral. They recycle food waste and now source all their ingredients in the UK, to reduce food miles. 4
turn up arrivare senza preavviso
GET STARTED
Bubba Gump chain
1 Read the texts on pages 16-17 and match them with the different types of chain restaurant. There is one extra. • celebrity chef • family dining • fast-food • fine dining
READING COMPREHENSION
2 Read the texts again and answer these questions. 1 2 3 4 5 6 7 8 9
What other type of business did Rick Stein run before opening his first restaurant? Why did he do so well on TV? What do the Stein restaurants specialise in? How much money did Simon Woodroffe borrow to open the first YO! Sushi bar? How many different dishes does YO! Sushi serve? Why is YO! Sushi so innovative? What can’t you do at Wahaca? Why is it more successful than its competitors? What can diners now do at Wahaca?
INTERNET RESEARCH & WRITING
3 Do some Internet research into a famous food chain you know and like. Find out: • • • • •
when and where it started who started it and what their background was how many restaurants it has and where why it is so successful what unique characteristics it has
4 Now write a short text about the chain you researched. Use the texts on pages 16-17 as a model. SPEAKING
MEDIATING CONCEPTS
5 Work in pairs. Discuss the chain restaurants you researched. Tell your partner why you like it. 17
1
theory
The restaurant: location and layout The location and design of a restaurant are as important as the food and drinks it serves. This is especially true as more people look for experiential dining when they eat out. But it isn’t easy to create the perfect restaurant layout because there are so many factors involved: style, ambiance, efficiency and convenience, health and safety. Here are some things to consider.
passing footfall persone di passaggio sip sorseggiare 3 prominent evidente 4 entices invoglia 1
2
A The entrance It is important to give diners a good first
F Toilets These should be clean and tidy and well away from the dining
impression. To convert 1passing footfall into customers, consider good ambient lighting, big windows and clearly exhibited menus.
area and the kitchen, but easy for guests to locate and access. Ideally there should be male, female and disabled access toilets, space permitting.
B The waiting area The waiting area should enable people to wait
G Cloakroom This depends on the size of a restaurant, but it is good to
for their table, without feeling they are in the way of other guests. So there should be comfortable chairs to sit on to browse the menus, 2sip drinks and chat, in full view of the restaurant.
have an area where staff can store customers’ coats, hats and other personal belongings. This should be away from the dining and kitchen areas.
H Back room Larger restaurants usually have an area where staff C The bar area The size and position of the bar depends largely on
keep their things, relax during their breaks and hold staff meetings.
the type of restaurant and service. But in a busy restaurant it should be visible and 3prominent. On a purely practical level, this 4entices people to order more drinks.
I Payment station This is where either the manager, the host or
D The dining room Getting the right balance between space and privacy is difficult. As a rough guide, the dining area should occupy around 60% of the total restaurant area, while the kitchen and preparation areas should occupy 40%. And each guest should have enough space: between 1m2 and 1.5m2.
E The kitchen The layout and location of the kitchen is vital to the smooth running of a restaurant. The size and amount of storage and preparation space depends on the type of restaurant and the number of covers, but there needs to be a goods delivery area, a dry store, fridges, preparation and cooking areas, as well as a pass for waiting staff.
the waiting staff input information about customers’ orders, which goes to the kitchen and ultimately generates bills for payment. It should be at the heart of the restaurant to ensure maximum efficiency. Some restaurants have completely eliminated this area by equipping staff with mobile POS (Point of Sale) tablets.
J Outdoor areas Some restaurants have an outdoor seating area or patio. This should be ideally located near the dining room and the kitchen so waiting staff don’t have to walk too far.
K Parking area Not all restaurants have this, especially if they are in city centres. But it is worth considering how easy it is to reach your restaurant by taxi, on foot or by public transport when deciding whether or not to have a car park.
F
G
H D I E
C B
A
K
J
GET STARTED
1 Which of these rooms or areas would you expect to find in a restaurant? Read the text and check your answers. • back room • dining room • living room
18
• bar area • entrance • patio
• car park • garage • payment station
• cloakroom • kitchen • reception
• toilet • waiting area • balcony
The Catering Industry
READING COMPREHENSION
2
INVALSI Read the text again and choose the correct option (A, B, C or D).
1 2 3
What should the entrance do? A Be functional. B Control the number of guests. C Make people want to come in. D Open easily. A waiting area should be… A big. B comfortable. C discrete. D prominent. The dining room should be… A bigger than the kitchen. B smaller than the kitchen. C very public. D very private.
4 5 6
The kitchen should have… A a cooking area. B a delivery area. C a preparation area. D all of these things. Why is the payment station particularly important? A It aids efficiency. B It enables guests to reach the restaurant. C It makes money. D It takes bookings. Which of these should be near the dining area and the kitchen? A back room B cloakroom C outside areas D the toilets
VOCABULARY
3 Read these definitions and find the words and expressions in the text. 1 2 3 4 5
equipment for producing light read through keeping things in a special place for future use restaurant place settings at the table mobile device to input orders and generate bills
________________ ________________ ________________ ________________ ________________
LISTENING
4
1.03 Listen to an interior design expert talking about the role of design. Complete the missing information.
bold primary colours – comfortable – direct routes – elegant – harmonious and subtle colours – more space practical – little decoration – synthetic – soft lighting
Fast-food restaurant Furniture is (1) _____________________ and (2) _____________________. For the ambience there are (3) ___________________, bright lights, (4) ___________________ and fast music. There are very (5) ___________________ from kitchen to table to speed up the service.
SPEAKING
Fine - dining restaurant Furniture is (6) _____________ and (7) ________________, with luxurious materials. You create the refined and relaxed ambience with (8) __________________. There’s (9) ________________ and soothing background music. The restaurant allows (10) _______________ between tables and quiet corners for greater privacy.
MEDIATING CONCEPTS
5 Work in pairs. Choose one of the two types of restaurants in exercise 4 and say what its design criteria are. Consider the following things: • furniture • colour scheme
• lighting and music • distance between tables
• server routes • style and decoration
19
1
theory
Services and facilities There is a wide range of catering services and facilities available in different kinds of restaurants. SERVICE is the act of serving food and drink to customers. This comes in many different forms. The staff at fine-dining restaurants generally provide full service: taking bookings for tables in advance, taking guests’ coats and seating them, taking orders and serving tables, clearing them away afterwards, mixing and serving drinks, bringing customers their bill to the table. Some specialist staff can also make recommendations, explain the dishes, and give advice or additional information about the menu. In casual dining or fast-food outlets service is more limited; in fact it can be almost entirely self-service. This means you can’t book, but you just turn up and find a table; you select your food from a 1counter or a menu on the wall, pay at the 2till and carry the food to your table; you might even have to 3clear away your dishes and 4trays after eating. The lower cost reflects this lack of service. FACILITIES are all the spaces, equipment and resources provided for a particular purpose. Restaurant facilities differ not so much in type but in quality; as most restaurants have a dining area for customers with tables and chairs, toilet or cloakroom facilities, a bar or serving area, a counter and payment station. Generally fine-dining restaurants provide better quality and more comfort, while casual and fast-food outlets offer more basic facilities.
counter bancone till cassa 3 clear away sparecchiare 4 trays vassoi 1
2
GET STARTED
1 Read the text. Which of the following are services (S) and which are facilities (F)? 1 advice S 2 information ___
3 clearing tables ___ 4 orders ___
5 cloakroom ___ 6 payment station ___
7 counter ___ 8 toilets ___
READING COMPREHENSION
2
INVALSI Read the text again and answer these questions in no more than 4 words.
1 2 3 4 5
What might staff do in full-service dining to help you choose from the menu? When and where would you expect to pay your bill in a casual dining restaurant? What might you have to clear at a fast-food outlet? What kind of facilities do casual and fast-food restaurants provide? How are fine-dining facilities different?
VOCABULARY
3 Complete these expressions about services offered in restaurants with the verbs in the box.
*bring – find – give – make – serve – *take
1 _______ bookings/orders/coats 2 _______ customers/tables/drinks 3 _______ customers their bill
20
4 _______ recommendations 5 _______ advice/information 6 _______ a table
*
Bring is used for movements to the place where the speaker or hearer is, while take is used for movements to other places. This is a nice restaurant! Thanks for bringing me here. Let’s have another drink and then I’ll take you home.
The Catering Industry
The rating system There are many different restaurant rating systems in operation around the world. They operate in different areas, have different criteria and carry varying amounts of influence with diners and food critics. Here is an overview of the main ones.
MICHELIN GUIDE
FORBES TRAVEL GUIDE
Working area: Worldwide Type of rating: 1 to 3 stars Method: Professional inspectors Additional facts: Fine-dining quality restaurants only
Working area: Worldwide Type of rating: 1 to 5 stars Method: Professional inspectors Additional facts: Over 800 criteria including areas like parking facilities
AAA
AA
Working area: North America, Mexico and the Caribbean Type of rating: 1 to 5 diamonds Method: Professional inspectors Additional facts: From fast-food to finedining
Working area: Great Britain Type of rating: Rosettes from 0-5 Method: Professional inspectors Additional facts: The standards are very high, only one in ten restaurants get one rosette
THE WORLD’S 50 BEST RESTAURANTS Working area: Worldwide Type of rating: 1 to 5 stars Method: Chefs, restaurateurs and food critics Additional facts: It works with a very complex voting system
QUICK BITES In 2018 Massimo Bottura’s restaurant Osteria Francescana in Modena, Italy, was the World’s Best Restaurant.
HAVE SOME MORE 2019 saw the new World Restaurant Awards, live on TV from Paris, like an Oscars award ceremony. The award celebrates the pleasure of eating, drinking and travelling and includes old and new restaurants, offering fine and simple dining. And there was a panel of 100 judges, all prominent names in the culinary world.
GET STARTED
1 Read the texts and tick (✔) which of these are food rating awards.
• AA • Grammy • Michelin • Oscars • Palme d’Or
READING COMPREHENSION
2 Read the texts. Which award… 1 has a maximum rating of 3 stars? _________ 2 includes fast food restaurants? _________ 3 is interested in parking facilities? _________
SPEAKING
4 is very hard to get? 5 was won by an Italian restaurant in 2018?
_________ _________
MEDIATING CONCEPTS
3 Work in groups. Work out your own rating system for restaurants aimed at young people. In your discussion, you should consider: • • • • •
the rating criteria (maybe choose between 5 and 10 things) the way you will rate (stars, diamonds, silver spoons etc.) the geographic area the method of rating (reviews, votes, inspections) any additional facts (price limit, restaurant type etc.)
4 Now present your group’s rating system to the class. 21
1 Flipped classroom
Starting your business
Before the lesson, go to the and practise the dialogue with the karaoke. Underline the types of restaurant and the expressions used to talk about a restaurant.
Maria and Jason are talking about ideas for starting a new catering business. Maria So, you want to start a catering business, Jason. What sort of business do you have in mind? Jason Well, I was thinking of 1high-end commercial Jason I considered that too, but most franchise catering. chains are fast-food or family-style restaurants Maria Do you mean a fine-dining restaurant with full with too many limitations in terms of set service in a formal dining room? menus, decor, service and facilities. I want Jason Yes, or maybe a speciality restaurant or a bistro, more freedom than that. with more relaxed ambience, informal service, Maria It’s clearly something you’ve thought a lot soft lighting and with stylish furniture… about, I’m just worried about your lack Oh and a really comfortable bar and waiting of business experience. There’s more to area for customers to hang out before or after managing a restaurant than being a great chef their meal. in the kitchen. Maria It sounds like you’ve got some very clear Jason Yes, of course. That’s why I came to get advice ideas… Tell me a bit about your background from you. and about what you’re doing at the moment. Maria How about becoming executive chef of a hotel Jason I’m a classically trained chef and at the restaurant? Have you considered that? moment I’m running pop-ups… Jason Yes, but I haven’t got enough experience to get Maria And is it going well? a job like that and I haven’t got the reputation Jason Very well! I’ve got an ethnic theme: Mexican of a celebrity chef to entice the customers in. one week, Thai the next and so on… Maria Which brings us back to the idea of a speciality Maria Maybe you should consider opening an ethnic restaurant, something that would make restaurant if the experience is so positive… you stand out from the crowd. Have you got Jason The problem is… there is too much competition something in mind? and I’m not an expert in ethnic cuisine. Jason Yes, I have as a matter of fact… Maria Fair point! What about joining a franchise to give you more support initially? high-end di lusso
1
GET STARTED
1
22
1.04 Read and listen to the conversation. What’s the relationship between the two people?
• business advisor and chef
• chef and trainee chef
• teacher and catering student
lab / The Catering Industry READING COMPREHENSION
2 Read the conversation again and answer these questions. 1 2 3 4 5 6 7 8
What kind of catering is Jason interested in? What ideas does he have about his restaurant’s service and facilities? What sort of training does he have? What experience does he have? Why does he exclude the idea of an ethnic restaurant? What does he object to about franchise or chain restaurants? Where doesn’t he think he could get a job and why? What do they both conclude is the right kind of restaurant for Jason to open?
VOCABULARY
3 Find words and expressions in the conversation for each of the following catergories. Ambience: soft lighting, ______________________________________ Restaurant facilities: __________________________________________________ Restaurant services: __________________________________________________ Types of restaurant: __________________________________________________
Talking about a restaurant Location
Style and ambience
• The location is central/remote. • It’s in the city centre/countryside.
• It’s big/small/modern/traditional/formal/informal/budget/midrange/high-end. • There are bold primary colours and very little decoration/subtle harmonious colours and attractive pictures on the walls. • There are bright lights and fast-paced music./There is soft lighting and soothing background music. • The furniture is practical and synthetic/elegant and comfortable. • The decor is sophisticated. • The atmosphere is relaxed/intimate.
Service • The restaurant offers full-service/casual service/family-style service/self-service/delivery/online service/a takeaway service. • You can/can’t book in advance. • Staff make recommendations/explain the dishes/give additional information about the menu/show you to your table/take your coat/mix and serve drinks.
Other details • The menu is set/changes every day/week/month. • The restaurant has … Michelin stars/AA rosettes/is listed in the… • They are open every day/Monday to Friday/12-3 and 6-12.
Facilities • There are cloakroom/toilet/bar/outdoor dining facilities. • There is a waiting area/a bar area/a parking area/a dining room. • You can make cash/card/contactless and digital payments.
PHRASEOLOGY
4 Match these questions to the answers. 1 2 3 4 5 6
What kind of catering are you interested in? What are the restaurant’s facilities? What do you think of the decor in here? Is it self-service? Is it a set menu? What are their opening hours?
a b c d e f
• Outdoor dining facilities, a bar area and a parking area. • Yes, you go to the counter and choose what you want. • I like it – it’s attractive, but subtle. • 12-12, Tuesday to Sunday. • An informal bistro with a limited menu at reasonable prices. • Yes, but it changes every week.
23
1
lab 5 Complete these sentences with the missing words. 1 2 3 4 5 6
The location of this restaurant is great, it’s really _______________________. There’s no _______________________ here, you have to eat in. I’m afraid you can’t _______________________, you just turn up. Did you know this restaurant has a rating of three Michelin _______________________? Staff make excellent _______________________ on wine and food parings. I don’t really like the bright lights and _______________________ music!
TRANSLATION & PHRASEOLOGY
MEDIATING COMMUNICATION
6 Translate the expression in the box and use them to complete this description of a restaurant. bello e remoto – cinque giorni alla settimana – buon rapporto qualità-prezzo – l’atmosfera – locali e stagionali sofisticato ed elegante – spiegazioni concise – zona esterna per mangiare
The Whitebrook is a Michelin-starred restaurant, located in a (1) ________________, natural setting in a wooded valley, on the border between England and Wales. The decor is (2) ________________, but (3) ________________ is relaxed and intimate. The food is modern, showcasing top quality foraged, (4) ________________ ingredients. The menu is clear and informative, with (5) ________________ of the elegantly presented dishes. Prices range from around £40-£90, but it offers (6) ________________ for such a fine-dining establishment, with tasting menu options and fixed-priced courses too. In addition to an enclosed car park, (7) ________________ and surrounding park, there are also rooms upstairs, so you can relax and stay the night. The restaurant is open for lunch and dinner service, (8) ________________, but is closed Monday and Tuesday.
LISTENING
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1.05 Listen to a man talking about a new restaurant and complete the missing information.
Boom Burger
Type of restaurant: local, ethnic (1) ____________ Food: (2) ____________ inspired burgers Specialities: jerk chicken burger, plantain fries and (3) ____________ fritters Service: eat in or (4) ____________ Location: in Brixton, (5) ____________ Hours: Tuesday-Saturday (6) ____________, Sunday 12-10 and Monday closed
WRITING
ALTERNANZA SCUOLA-LAVORO
8 Complete the profile of a restaurant where you have worked or that you have visited. Name:
_______________________________
Service:
_______________________________
Type:
_______________________________
Facilities:
_______________________________
Food:
_______________________________
Location:
_______________________________
Specialities: _______________________________
Hours:
_______________________________
Ambience:
Menu:
_______________________________
SPEAKING
_______________________________
9 Work in pairs. Present the restaurant in your profile to your partner. Use the functional language on page 23 to help you.
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The Catering Industry
Tips for Starting a Successful Restaurant So you want to start your own restaurant? Here’s how... LOCATION! LOCATION! LOCATION! Think about where you’re going to open it. Ask yourself: Is the site big enough? Are there enough passers-by to build up a customer base? Are there businesses nearby? Is it near a sports venue or a school? Is it a tourist or a shopping area? KNOW YOUR COMPETITION! Find out about other restaurants in the area. Ask yourself: How many are there? How well do they do? What type of customers do they attract? What do they look for in a menu? How can you appeal to those customers, but be different?
FIND INVESTMENT! More catering businesses fail within the first year than any other type of enterprise. Ask yourself: Have I got enough money to start up and run the business for 18 months? Can I get a loan or enterprise funding, or do I need to find investors? PLAN AHEAD! Make an exhaustive list of everything you need to do before you open your restaurant. Ask yourself about: facilities, equipment, services, staff, budgets, menus, advertising, and don’t forget about technology (if you’re going to be innovative and competitive, you need to think about digital technology as well as robotics).
USE THE SPACE! All restaurants have downtimes, the trick is to use these to your advantage. Ask yourself: What else could you use your restaurant for? Meetings, exhibitions, performances?
Now you’re ready to run a successful restaurant!
READING COMPREHENSION
10 Read the text above and answer these questions. 1 2 3 4 5
What do you need to know about somewhere before you open a restaurant? Why is it important to know which other restaurants are in the area? When could you use your restaurant for other things? How can you avoid failing within the first year? What else should you do before you open a restaurant?
CRITICAL THINKING & SPEAKING
MEDIATING CONCEPTS
11 Work in pairs. Consider what you read in the text and discuss the following things. 1 2 3 4 5 6
What’s the best place to open a new restaurant in your opinion? Is competition from other restaurants a negative or positive thing? How do you feel about the idea of using a restaurant space for other things? How easy is to find investment for a new catering business nowadays? What do you think is the hardest thing to plan ahead for when opening a new restaurant? How do you see the role of robotics and AI in the future of the restaurant business?
COMPITO DI REALTÀ – Designing your own restaurant Work in small groups and design your own restaurant to present to the rest of the class. You can draw it by hand or use an online program to help you. In your design you should consider: • • • •
the type of restaurant the target clients the restaurant location and layout the services and facilities you will offer
• the style and ambience of the restaurant (furniture, style, light, colours, etc.) • any other unique selling point (USP)
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grammar
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Present simple vs Present continuous Present simple
Present continuous
Si usa il Present simple per descrivere azioni abituali e per parlare di fatti sempre veri.
Si usa il Present continuous per descrivere un’azione che si svolge nel momento in cui si sta parlando o per situazioni temporanee.
The most popular ethnic restaurants serve Chinese or Indian cuisine. How does pub and bar food differ?
Right now people are drinking coffee in the breakfast room. Nowadays chefs are becoming very creative.
Con il Present simple si usano avverbi di frequenza (always, usually, often, sometimes, never) e espressioni di tempo (once, twice, three times a day/year/month…) che indicano la frequenza dell’azione. Gli avverbi di frequenza precedono sempre il verbo ma seguono il verbo be.
Con il Present continuous si usano espressioni di tempo che indicano il momento in cui si sta svolgendo (o si svolgerà) l’azione. Di solito si scrivono in fondo alla frase: now, at the moment, at present, today/tonight, this week/month/year.
Fast food restaurants are often part of a chain or franchise. We always have lunch in the canteen.
The pub isn’t selling hot food this week. The chef is cooking a new seafood dish tonight.
Grammar map 1: Present simple Grammar map 2: Present continuous
1 Underline the correct form of the verb. 1 Independent tourists are often booking/often book an apartment or a villa. 2 I am going/go out to eat every week. 3 Takeaway restaurants are becoming/become popular because they are providing/provide a cheap and convenient alternative to restaurants. 4 Nowadays, star quality, as well as the promise of fine dining, is making/makes more and more people visit the exclusive restaurant chains of TV celebrity chefs. 5 ‘Are you liking/Do you like your food, Sir?’ ‘Yes, I’m really enjoying/really enjoy it, thank you’. 6 ‘The buffet car is now open to customers. Today we are offering/offer a selection of hot and cold snacks and drinks...’.
2 Write the verbs in brackets in the correct tense, Present simple or Present continuous. 1 2 3 4 5 6
The word hospitality _______________________ (describe) many different services. Accommodation means where you _______________________ (stay). We _______________________ (cook) all our dishes to order in this restaurant. Ugh! I _______________________ (not want) to eat snake or buffalo! Increasingly, fast food chains _______________________ (dominate) the food market in Europe and America. How long __________________ (you / stay) Mr Hunt?
3 Complete these sentences with the adverbs and expressions of time in the box. this morning – never – every day – tonight – usually – now
1 2 3 4 5
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Are you having dinner at the new Sushi restaurant __________________? Mum, please, can I have some chips? We have vegetables __________________! My sister __________________ has breakfast with me, but __________________ she is still asleep. I’m sorry. I’m having lunch __________________. Can we speak later? My mother __________________ cooks on a Saturday evening.
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invalsi training READING B1 – MULTIPLE CHOICE
1 Read the article about robot waiters, then choose the correct answer (A, B, C or D)
for questions 1-4. Only one answer is correct. The first one (0) has been done for you.
PIZZA HUT HIRES ROBOT WAITERS
A branch of Pizza Hut in South Korea has introduced a robot waiter to improve service, take pressure off staff and attract new customers. The robot, called Dilly Plate, has been created by a South Korean food technology company. Dilly Plate doesn’t look like the robots in Star Wars, it has no arms or legs, only a motorised platform with a plate on the top that holds your pizza so it can lift it onto your table! The robot uses a 3D camera and sensors to control its movement. It automatically stops and avoids obstacles and people. Dilly Plate can move quickly but in Pizza Hut the speed has been limited to a human walking speed for the safety of both customers and pizzas. ‘The store will have people walking around, and there may be emergency situations like collisions if it moves too fast,’ the company said. Dilly Plate is modelled after Penny, a robot that found employment at Ha’s restaurant in California. Pizza Hut hasn’t decided to employ the robot full time yet and it is no real threat to people’s jobs. It is an experiment
0 The topic of this article is… A robots in restaurants. B Pizza Hut restaurants. C people and robots. D modern restaurants. 1 Why do they consider Dilly Plate dangerous? A Because waiters will lose their job. B Because it may control the customers. C Because it may hurt the customers. D Because it doesn’t have hands. 2 What do Dilly Plate look like? A a real waiter B another robot C a Star War character D none of the above
to help compare how people and robots can work together in a service environment. In particular, how robots can be used for deliveries and collections in apartment complexes and other enclosed spaces. Another food-service robot is called Deli. Deli is designed to both deliver food and take back used plates from large eating centres such as mall food courts. But be warned because robots and Artificial Intelligence (AI) are also entering the kitchen in the form of Flippy, the world’s first autonomous robotic kitchen assistant that can learn from its surroundings and acquire new skills over time. Flippy can cook perfectly and consistently, receive and carry out orders from the dining room and collaborate with other kitchen staff.
EXAM TIPS • Per prima cosa, leggi tutto il testo per capire l’argomento, la struttura e il tipo di informazioni contenute. In questa prima fase non è necessario comprendere a fondo tutte le parole. • I quesiti, invece, devono essere letti tutti con attenzione per comprendere con esattezza cosa viene chiesto. • Se hai dubbi, comincia ad escludere le opzioni. Quando hai scelto tutte le opzioni, rileggi il testo per controllare la coerenza delle tue risposte.
3 Which statement is not true? A Dilly Plate is used to help waiters. B Dilly Plate doesn’t move slowly. C You don’t need waiters if you have Dilly Plate. D People are curious about Dilly Plate. 4 Flippy... A is used to serve food. B cannot work with chefs. C can understand orders. D is similar to Deli.
LISTENING B1 – MULTIPLE MATCHING
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1.06 Listen to these six conversations that take place in a restaurant. Select the correct conversation (1-6) to match
the descriptions (A-H). You can use the same number more than once. The first one (0) has been done for you. You will hear the recording twice.
EXAM TIPS
0 The waiter can’t hear what the customer is asking for. A The customers can have drinks with a discount. B This is not a conversation. C The waiter helps the customer to make a decision. D The customers want something to eat. E These people express a positive and a negative opinion about a pub. F The server asks the customer to pay. G This customer likes to drink beer from the bottle. H This person doesn’t feel well.
• Ascolterai due volte alcune persone che parlano o dialogano. • È fondamentale prepararsi all’ascolto leggendo e comprendendo bene le frasi da abbinare. • Non selezionare una scelta solo perché senti pronunciare una parola, a volte è un distrattore, viene cioè usata con senso opposto a quello offerto.
1 ____ ____ ____ ____ ____ ____ ____ ____
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