Useful information

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English

for restaurant specialists

5 ^th semester

© FB Sprachen 2020

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1. Applying for a job p. 3

2. Banqueting – Types of functions p. 13

3. Banqueting – Terms and phrases p. 14

4. Banqueting – Types of functions p. 14

5. Banqueting – Seating arrangements p. 15

6. Banqueting – Describing rooms p. 16

7. Banqueting – Special equipment p. 17

8. Banqueting – Menu planning p. 18

9. Banqueting – Corresponding drinks p. 20

10. Extra task: How Stilton cheese is made p. 22

11. Banqueting – Buffet types p. 23

Useful information

There will be parts where you are free to use your smartphone to check on words. Here are some useful websites that you might want to use:

• www.dict.cc offers words in different contexts and has an audio option for getting the pronunciation right; can be downloaded as an app for using it offline.

• www.leo.org quite similar to dict.cc but without the offline option

• www.linguee.de a German-based online dictionary that presents you words embedded in whole sentences and thus in a specific context. Very helpful for checking on whether a certain combination of words can be used in a particular situation.

Copyright information: All pictures used in this script were taken from www.pixabay.com and are declared as free for commercial use.

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Task 1

Your company tries to recruit¹ new employees² for the front sales department. The programme MobiPro-EU enables³ people from other European countries to apply⁴ for these positions, too. To culturally enrich⁵ your company, you decide to reach out⁶ to potential employees in other countries, too.

Work together with your partner. Brainstorm important facts on your assigned (= zugewiesen) aspect (either possible tasks or qualities one should have when working in the front sales department). Write down your ideas using short notes only!

time:

10 minutes

Working in a restaurant

possible tasks could be: employees should bring the following qualities:

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Task 2

Adjectives to describe qualities

Match the English adjectives with their correct German translations

time:

10 minutes

cheerful even-tempered well-mannered resilient honest polite/collegial cooperative organised versatile

ambitious punctual responsible thoughtful resourceful reliable hard working sociable humorous conscientious confident patient

1. fröhlich

2. ehrlich, aufrichtig

3. motiviert

4. einfallsreich

5. ^humorvoll

6. gewissenhaft

7. verlässlich

8 pünktlich

9. höflich

10. ausgeglichen

11. selbstbewusst

12. ^fleißig

13. verantwortungsbewusst

14. teamfähig

15. wohlerzogen, mit guten Manieren

16. belastbar

17. organisiert

18. aufmerksam, umsichtig

19. kontaktfreudig, gesellig

20. vielseitig einsetzbar

21. geduldig

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Task 3

Writing a job advertisement

Read the text on how to successfully write a job advertisement.

Underline words you don’t understand.

time:

10 minutes

Essential Ingredients of a job ad template

Let’s get right down to work here and look at exactly what goes into creating a job advertisement that gets noticed on job boards.

1. The job title: This is the most important part of your job ad when you’re posting to boards. When you write your title, include the name of the position and the top 1 to 3 things that will make the job attractive to an applicant.

2. The intro: This is single paragraph that gives 3 to 5 details applicants will find

most exciting about the job.

3. The company: Information about your company that applicants want to know.

How many years you’ve been in business, how long employees stay (if this shows that people stick with you), interesting clients or projects, equipment that applicants will be excited about, awards, accolades, and work culture facts that will interest

them.

4. The position: Rather than the typical laundry list of bullet points, only include requirements that are essential to this job. Try to limit yourself to 1-3 things. Then provide information on work hours, pay, interesting co-workers, education

opportunities, benefits or perks, and anything else applicants will find interesting.

5. The location: Moving is an obstacle to anyone considering your job that doesn’t live in your region. If you want to attract people from other places, sell applicants on the location. Give them details about schools, activities, crime rates, things to do, etc.

6. Why should you apply and where to send the application? This section is a

quick bullet-pointed recap of the top 5 to 6 reasons someone should apply to your job. Typical points could address the opportunity for making career or the chance to work for a globally known and well-received company. Also, say whom this

application has to be sent to. That’s it!

Source: https://www.betterteam.com/how-to-write-a-job-ad

New words learned from the text:

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Task 4

Read through the statements below. Tick the correct options with regard to the text on page 5. More than one correct answer is possible.

time:

10 minutes

Der Stellenname…

wird schnell überlesen und darf daher eher unauffällig sein.

ist der wichtigste Teil der Ausschreibung.

darf ruhig etwas übertrieben formuliert sein.

sollte den Namen der Stelle und ein bis drei Punkte, die den Job interessant machen enthalten.

Die Einleitung…

bestehen aus mindestens zwei Absätze, die wichtige Informationen enthalten.

enthält maximal zwei Details, die den Bewerber am meisten interessieren.

besteht aus nur einem Absatz.

enthält drei bis fünf Details, die der Bewerber am aufregendsten finden könnte.

Die Unternehmensbeschreibung…

enthält Aussagen zum Unternehmen, die Bewerber interessieren könnten.

enthält Aussagen zu Speisenangebot in der Cafeteria.

enthält Aussagen zu Firmengeschichte und Geschäftskunden.

enthält Aussagen zu Arbeitsbedingungen und bisherige Erfolge.

Die Stellenbeschreibung…

sollte sämtliche Aufgaben umfassen.

Sollte maximal ein bis drei wichtige Aussagen enthalten.

enthält Aussagen zu Kündigungsschutz und Vertragsart.

enthält Aussagen zu Arbeitslohn, Arbeitszeit und Weiterbildungsmöglichkeiten.

Die Lage…

Umzug kann für manche Bewerber von außerhalb ein Hindernis sein.

sollte attraktiv beschrieben werden z.B. mit umliegenden Einkaufsmöglichkeiten.

sollte so kurz wie möglich formuliert sein.

sollte bei der Bewerbung eigentlich keine Rolle spielen, sondern die Arbeitsmoral.

Gründe für die Bewerbung und an wen sie geschic kt werden sollte…

enthält maximal drei Vorteile, die sich aus seiner Bewerbung ergeben können.

sollten in fünf bis sechs Punkten zusammengefasst werden.

sollte Aussagen zur Firmengeschichte geben.

übliche Punkte sind z.B. Aussichten auf Karriere oder das weltweite Ansehen der Firma.

nthalten.

ren.

n könnte.

ten.

chkeiten.

glichkeiten.

rbeitsmoral.

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Task 5

Work together with a partner. Write your own job advertisement for a post in a restaurant on pages 7 to 9. For this include the following:

• adjectives to describe the desired applicant

• important tasks

• salary, working hours and other conditions

• some interesting facts about your company

time:

25 minutes

job title

___________________________________________________________________

Intro

___________________________________________________________________

Company

___________________________________________________________________

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___________________________________________________________________

__________________________________________________________________

Position

___________________________________________________________________

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___________________________________________________________________

Location

___________________________________________________________________

Why one should apply and whom to send the application to

___________________________________________________________________

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Task 6

Applying for a job – Writing a Cover letter/letter of application Complete the main part of a letter of application with the words in the box.

time:

10 minutes apprenticeship - dishes - encloses - position - prospects - quality - references - training

Marcus Smith 23 Finsbury Road London WC1F 6HU United Kingdom +44 751 777333444 m.smith@mail.com

Ms Janine Schulz

Human Resources Manager c/o Eat&Go Restaurant Buschallee 23a 13088 Berlin Germany

13 May 2017 Dear Ms Schulz,

Job application: Chef for your restaurant kitchen

I have seen your advertisement on the Internet and I would like to apply for the _____________ of a waiter at your restaurant in Berlin.

I am currently ____________ to become a restaurant specialist expert at the Chevelle restaurant in London (United Kingdom). We serve many regional and international ________________ . I am responsible for serving food and beverages as well as checking its _________________ .

During my three-year ______________________ I have gained valuable experiences as a sommelier.

I am looking for a new challenge and attractive job ____________________ . I _________________ my CV and copies of certificates.

Please do not hesitate to contact me if you require any further information or ________________ . I am looking forward to hearing from you.

Yours sincerely,

Marcus Smith

Enclosures: CV, copies of certificates

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Task 7

Applying for a job – Writing a CV

Read the CV and write your own CV own separate piece of paper. time:

15 minutes

Name: Marcus Smith

Address: 23 Finsbury Road

London

WC1F 6HU

United Kingdom

Tel.: +44 751 777333444

E-mail: m.smith@mail.com

Nationality: British

Date of birth: 24 March 1992

Place of birth: Royston, United Kingdom Marital status: Single

Work experience:

2008 - Apprenticeship as a waiter, Chevelle restaurant, London, United Kingdom 2006 – 2008 Work placement as a chef de rang, Three Kings restaurant, Royston, United

Kingdom

Education/Training:

2008 - Bromley College of Further and Higher education, London, UK 2006 – 2008 Freman College (Sixth Form College), Buntingford, UK

Languages: English (mother tongue), German (fluent), Spanish (fluent), French (basic) Computer Skills: Microsoft Office (Word and Excel)

Interests: Reading, languages, sports, music

Task 8

Getting to know your fellow students…

Interview a partner to find answers to the questions below. Write down short notes of your findings below. The person being asked should try to use full sentences only.

time:

10 minutes

Name:

What is your date of birth and your nationality?

What educational programmes where you in and when?

What can you tell me about your working experience?

What are your skills and interests?

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Task 9

Applying for the job advertisement

Write your own cover letter. For this keep an eye on the following aspects:

• the job advertisement you have written in task 4

• the formal structure of a cover letter given in task 5

• the checklist on how to write a cover letter

time:

35 minutes

Checklist: Cover letter / letter of application

Appearance of a cover letter It is no longer than one page.

It is divided into three to five paragraphs and there is a blank line (= Leerzeile) between them.

It is pleasing to the eye: easy to read handwriting/standard font (= Schriftart), good layout.

It is similar in style to the CV (e.g. same font, same format of address and date).

It meets the formal structure of the cover letter from task 4.

You have personally signed the letter, preferably in blue ink.

Vital information

It contains your personal details: address, phone number with country code, professional and reliable email address

It is an original letter specifically written for this employer and job.

You have addressed the person responsible for recruitment by name, spelled the name correctly and used the correct title (Mr/Ms).

You have enclosed a copy of your CV.

Correctness

Every word is spelled correctly.

You have not used wrong words.

Grammar, sentence structure (= Satzbau) and capitalization (= Großschreibung) are correct.

You have run a spellchecker on your computer/smartphone.

You have someone else asked to proofread your cover letter for you.

Content

You state why you are writing and for which job you are applying.

The letter does not contain any unnecessary information.

You give information on how you got to know about the job.

You are accurate and truthful about your accomplishments (= Errungenschaften). You do not present yourself too modest (= bescheiden) or overambitious.

You give examples of your skills and accomplishments.

You demonstrate your knowledge of the company you are writing to.

You demonstrate that you are suitable (= geeignet) for the position.

Writing style

You use adjectives such as organised, reliable or sociable.

You sound assertive (= zuversichtlich) and positive.

Your letter does not contain clichés (e.g. “As a woman I know how to work in the kitchen”).

Your letter does not containinformal language (e.g. don´t, aint, bye, see you, hey …).

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Task 1

Read the text below and underline relevant information.

Decide whether the functions in the box at the end of the worksheet are formal or informal and write them into the correct margin of the table.

For quick students: Add more examples for formal and/or informal functions if you can think of any.

time:

10 minutes

Types of functions

Business organizations, clubs, family, and friends organize functions for various

occasions. Due to non-availability of place to hold the function and time to pay attention to the detail, most of them depend on a third party to organize the function according to their needs. This is where the banquet department of a hotel or

restaurant comes into play by conducting (= ausführen) the function. Functions can be subdivided (= unterteilt) into formal and informal ones.

In a formal function, certain procedures, such as seating the host, chief guest, guest of honour, and the invitees (= die geladenen Gäste)serving the food and beverages are decided by the host. This should be strictly followed during the function. Formal functions always include speeches at a specified period of time at the end of the

meal just before the service of coffee. Dress code for the invitees may be insisted upon. Controlled behavior of the guests prevails (= überwiegen) in the formal function catering. […]

In an informal function, no formalities and procedures are followed on seating,

serving, and the dress codes. The service is indiscriminate (= unabhängig) of sex (= das Geschlecht) and rank. These functions normally include entertainment. One can witness casual behavior of the guests in the informal functions. More of normal functions are organized in the present days. […]

Formal functions Informal functions

Words to choose from

birthday party – company anniversary – wedding – trade union conference – alumni meet – cocktail party – club members meet – head of state meeting – political conference

Source: http://hospitalitynu.blogspot.com/2012/06/formal-and-informal-functions.html

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Task 2

Match the German terms with the correct English terms. For this, write down the corresponding letter of the English term/phrase next to each German term/phrase.

time:

10 minutes German terms and phrases English terms and phrases

1. eine Veranstaltung planen ___________ a) a projector and a large screen 2. die Dauer der Veranstaltung ___________ b) birthday party

3. eine Sitzordnung empfehlen ___________ c) birthday reception 4. eine Sitzordnung wählen ___________ d) candle(s) on the table

5. die Tischkarte ___________ e) company anniversary

6. die Speisenkarte ___________ f) duration of the event

7. ein Drei-Gänge-Menü bestellen ___________ g) farewell party

8. ein vegetarisches Buffet bestellen ___________ h) flower decoration(s) on the table

9. die Tischdecke ___________ i) matching linen napkins

10.die passende Stoffserviette ___________ j) menu 11.der Hochzeitsempfang ___________ k) place cards

12.das Hochzeitsessen ___________ l) tablecloth

13.der Geburtstagsempfang ___________ m) technical equipment 14.die Geburtstagsparty ___________ n) to ask for a discount

15.die Verabschiedungsparty ___________ o) to choose a seating arrangement 16.die Begrüßungsparty ___________ p) to grant/give a discount

17.das Firmenjubiläum ___________ q) to order a three-course dinner 18.die Blumendekoration auf dem Tisch ___________ r) to order a vegetarian buffet 19.die Kerze(n) auf dem Tisch ___________ s) to plan a function/an event 20.die technische Ausstattung ___________ t) to recommend a seating arrangement 21.ein Beamer und eine große Leinwand ___________ u) wedding dinner

22.nach einem Anlass fragen ___________ v) wedding reception 23.einen Nachlass gewähren ___________ w) welcome party

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Task 3

Decide which seating arrangement(s) would be most suitable (=

passend) for which function. Give reason for your choice using short phrases.

time:

10 minutes

Seating arrangement Suitable for which function(s) and why?

Classroom style

Boardroom style

Banqueting style

Theatre style

Banqueting style

Source: Nadolny (2010): Hotel & Catering Milestones, Klett Verlag, Stuttgart – Leipzig.

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Task 4

Mrs. Ryder, who organizes meetings and events for a well-known British company, is in Berlin on business. Her company is planning a conference at your hotel.

Write a dialogue between Mrs. Ryder and the restaurant manager.

Ask for and give further information on the following:

• Which room is the largest?

• On which floor is the smallest conference room?

• How many function rooms are there on the first floor?

• How large is the room “Waterlily”?

• How many people does the “Brandenburg”-room seat, when used as a theatre or a classroom?

• Does the room “Spandau” need artificial (= künstlich)

lighting?

Write down your dialogue on page 8.

time:

10 minutes

Vocabulary help

der Quadratmeter (m²) = square metre

"" ! ! '('(

! %!"" "

" ! %

! "

"#!! #

!

♦♦♦

"!# !%

% # # $

♦♦♦

! " "!

! &

Source: Siegel (2014): English for Hotels and Restaurants. Trauner Verlag, Linz.

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Task 5

Translate the words below using a dictionary and write them down

next to each English term. time:

10 minutes envelopes

hole-punch

paperknife

felt-tip pens

adhesive tape dispenser

stapler with staples

pencil sharpener

glue stick

whiteboard pen

Task 6

Match each technical equipment with its correct picture. time:

10 minutes Wi-Fi access – projector – extension lead – loudspeakers – flipchart

Angelehnt an: Siegel (2014): English for Hotels and Restaurants. Trauner Verlag, Linz.

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Task 1

Read the text below and underline relevant information on how to

plan a menu. time:

10 minutes

Menu sequence fundamentals

Never offer all the courses of a classic menu. Today’s menus are based on modern nutritional concepts and are no longer extensive. Daily menus usually consist of three to four courses. Banquet and special menus generally consist

of only six to four courses. The main course of a smaller menu can be a fish, a warm or cold intermediate dish, a roast or meat dish and includes the side dishes, salad and vegetables. Coffee is not considered part of the menu but is always served at the end of any menu or sequence of

dishes. Coffee is a stimulant and fosters well-being.

The basics of composing a menu remain the same in all cases: The menu should maintain the classic sequence.

The menu must be nutritionally sound and correspond to

modern nutritional findings. It must contain the right combination of food in an appetizing manner. Dishes

should be chosen according to the time of the year, and include fresh seasonal vegetables, fruit, fish and the meats. The courses should be varied, and repetitive ingredients,

preparation and presentation should be avoided. The menu should respond to your guest’s

demands and nationality, the kind of event, and the age of the group. When designing a menu, available kitchen facilities are an important factor. Space, storage, cooling facilities, equipment and machinery, and the number and qualification of employees all need to be considered. The chef should evaluate the pricing and profitability, whether to use ready- made products, and sales potential.

When planning a menu, start by choosing the main course and then follow with the remainder of the courses. Today, when designing a menu, executive chefs often set their own criteria: two or three cold or warm appetizers (seasonal) precede the main dish.

Sometimes certain main ingredients may be found in almost all the courses; for instance, in

a fish or game menu and for menu tasting. In menus with many dishes, a sherbet is often offered before the main course. Sherbets can also be served as desserts.

The last course of the menu is the desert, but in extensive formal dinners and banquets, a distinction is made between a dessert and an after- dinner-dish such as cheese, fresh fruit, compotes, ice creams or nuts.

In countries like Italy, Spain, France and Portugal, cheese follows the main course, whereas in Great Britain cheese is not offered until after dessert.

Source: Gartlbauer et al (2011): Service - A guide for professionals, Linz.

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Attention:You may use your notes from ASE if you need some 30 minutes

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Task 1

¹^st read: Read the text below and underline words or phrases you do not understand.

2^nd read: Read the text a second time and then answer the questions on page 21.

time:

15 minutes

Matching food and drinks

A few general points are set out below that may be followed when advising the customer on which

beverage to choose to accompany a meal. However, it must be stressed out that customers should at all

times be given the complete freedom in their selection of wines etc.

Apéritifs are alcoholic beverages that are dru nk before the meal.If wine will be consumed with the meal,then the Apéritif selected should be ‚grape‘(wine-

based) rather than a ‚grain‘(spirit-based) apéritif as the latter can dull the palate. The apéritif is usually a wine- based beverage. It is meant to stimulate the appetite and therefore should not be too sweet. Dry and medium-dry sherries, dry vermouths and Sercial and Verdelho Madeira are all good examples for

apéritifs.

The starter courses are best accompanied by a dry white or dry rosé wine. National dishes should be complemented by the national wine of the country. Thus, for instance, Italian red wine should be served with pasta. Fish and shellfish dishes are most suited to well-chilled white wine. Red meats such as beef and lamb blend well and harmonize best with red wine. White meats such as veal and

pork are acceptable with medium white wines. Game dishes require the heavier and more robust red wines to complement the full flavour of these dishes. Sweets and desserts are served at the end of the meal and here it is acceptable to offer well-chilled sweet white wine s that may come either from the Loire, Sauternes, Barsac or Hungary.These wines harmonize best with dishes containing fruit.

The majority of cheeses blend well with either port or other dry robust red wines. Port is the

traditional wine harmonizing best with Stilton cheese. The grain-based and fruit-based brandies and liqueurs harmonize well with coffee.

A few general guidelines will ensure, that the most appropriate wines are selected to accompany a meal:

• Champagne or sparkling wine complement most foods

• Consume red wine with red meat and white wine with white meat • If unsure, often a rosé will suffice

• Consume white wine before red wine

• Consume dry wine before sweet wine

• Consume a ‚good wine before a ‚great wine

• Commence with a grape apéritif rather than a grain apéritif prior to a meal • Make sure your wine is at the correct temperature

Source: Brown (1998): Introduction to food and beverage service. Longman, London.

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1.) What should an apéritif be like and why?

___________________________________________________________________

2.) The guest wants to eat fish and choses “Sole Meunière”. What wine do you recommend and why?

___________________________________________________________________

3.) The guest orders “saddle of venison”. What wine do you suggest?

___________________________________________________________________

4.) Your guest orders a cheese plate containing a choice of Stilton cheeses. You offer

___________________________________________________________________

5.) With a coffee you could serve…

___________________________________________________________________

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task

^{10 minutes}

Space for your notes

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Task 1 Team

A

You are asked to set up a buffet with your new colleague Samuel Watson from the U.S.A. Since his German is still not very good, you have to explain to him everything in English.

Mediate the most relevant information into English by answering the questions on page 25.

time:

15 minutes

Aufbau eines Buffets bei Bankett und Catering

Ein Buffet ist die zwanglose Präsentation von Speisen auf einem (mehr oder weniger) langen Tisch. Anstatt dass die

Speisen am Platz des Gastes serviert werden, bedient dieser sicher bei einem Buffet selbst. Der Gast kann sich dabei ganz nach Belieben sein Menü

zusammenstellen. Heutzutage wird es

immer üblicher, auch Live-Cooking- Strecken in ein Buffet einzubauen um so den Event- aber auch den

Frischecharakter der Speisen anzuheben.

Ebenso werden immer öfter auch Teilbuffets eingerichtet. So finden sich die Vorspeisen auf

dem einen Buffet, die Suppe auf einem anderen Tisch, die Hauptgänge und das Dessert haben ebenfalls eigene Bereiche. Der Vorteil dieser dezentralen Anordnung liegt auf der Hand...die Gäste verteilen sich besser und es gibt weniger Schlangenbildung.

Ein klassisches Buffet baut man aus verschiedenen Tischen oder Tischplatten zusammen.

Es sollte mindestens 70cm tief sein, um eine bestmögliche Präsentation zu gewährleisten.

[…] Die Länge hängt selbstverständlich von der Personenzahl und der ausgesuchten Speisenfolge ab. Ein Buffet sollte nicht für mehr als 120 Personen maximal dienen - bei mehr Personen müssen 2 oder mehr identische Strecken aufgebaut werden. Das Buffet muss sauber mit Tafeltüchern bodenlang eingeschalt werden. Gerne werden hierfür auch

Skirtings eingesetzt.

Die Einrichtung des Buffets muss erfolgen bevor die Gäste in den Raum kommen. Das heißt, alles was nicht Lebensmittel ist, ist bereits fertig arrangiert: Geschirr, Besteck, Suppentassen, Vorleger, Teller für Vorleger, Servietten, etc. Erst kurz vor dem Beginn des

Essens werden dann die Speisen eingesetzt. Verlangt es der Ablauf der Veranstaltung kann es sein, dass die Speisen auch schon mal früher auf das Buffet gestellt werden müssen (also z.B. alles findet in einem Raum statt - es wird eine längere Rede gehalten, an deren Ende das Buffet eröffnet wird - dann müssen die Speisen bereits vor der Rede fertig stehen).

Source: https://g-wie-gastro.de/abteilungen/bankett/das-buffet.html (2020).

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Task 1 Team

B

You are asked to set up a buffet with your new colleaue Samuel Watson from the U.S.A. Since his German is still not very good, you have to explain him everything in English. Mediate the most relevant information into English by answering the questions on page 25.

time:

15 minutes

Die Buffet-Varianten

1. Die klassische Reihe

Wie im Bild oben beschrieben wird alles in einer Reihe hintereinander angeordnet.

2. Die klassische Reihe mit Satelliten

Hier wird das Hauptbuffet klassisch aufgebaut, allerdings wird z.B. für die Suppe oder das Dessert ein eigener Tisch vorgesehen

3. Insellösung

Hierbei wird das Buffet mittig im Raum angeordnet, so dass man rundherum laufen kann.

Das Buffet wird dabei 2x identisch (je Seite 1x) aufgebaut. An den kurzen Enden finden sich jeweils Teller, Besteck und Co.

4. Stationen

Hier wird das Buffet komplett auseinandergezogen. Für jedes Thema gibt es einen eigenen Stand (Vorspeisenstation, Pasta-Live-Cooking, Garnelen-Live-Cooking, Suppenstation,

Dessertstation, etc.)

Bei den Varianten 1,2 und 4 kann auf der einen Seite auch Personal den Gästen bei der Zusammenstellung Ihrer Teller helfen. Entweder dies geschieht nur auf Wunsch der Gäste

oder aber dies ist Teil der Idee. Die Gäste können sich zwar individuell aussuchen, was sie essen möchten, jedoch wird der Teller professionell angerichtet. Wird ein großer Braten angeboten so wird dieser zudem perfekt tranchiert (Carvery-System - aus Britischen Pubs übernommen). Das freut das Auge, aber auch die Kalkulation des Buffets :)

Source: https://g-wie-gastro.de/abteilungen/bankett/das-buffet.html (2020).

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1.) What is a buffet?

___________________________________________________________________

2.) What´s the set-up of a classical buffet?

___________________________________________________________________

3.) What utensils have to be on the buffet first before the food is being served?

___________________________________________________________________

4.) What is the “klassische Reihe mit und ohne Satellit”?

___________________________________________________________________

5.) What´s the difference between “Stationenbuffet” and “Inselbuffet”?

___________________________________________________________________

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Task 2

Match the English words in the box with their correct German

translations. time:

15 minutes

chafing dish – portable sink – hot water dispenser – tea brewer – percolator – metal pan – buffet stand – cooling tub – portable stove – serving utensils – food storage container – tray – serving

tong – ladle – cheese plane – food turner – pie server – bowl

German English

das mobile Waschbecken die Kaffeemaschine die Metallpfanne der Speisenbehälter das Servierbesteck die tragbare Kochplatte der Heißwasserspender der Kuchenheber

die Servierzange

die Kelle (z.B. für Suppen und Soßen) das Tablett

der Speisen- oder Pfannenwender der Buffetständer

die Kühlschale der Käsehobel

der Speisenwärmer / der Rechaud die Schüssel/Schale

p

ay – serving

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• 50 people

• selection of starters, main dishes and desserts

• hot and cold drinks

• representable and everyone should be able to look at it Write a workflow schedule (= Arbeitsablaufplan) wherein you bring all relevant working steps into their correct chronological

15 minutes

Useful information

English

for restaurant specialists

5 th semester

© FB Sprachen 2020

Useful information

Task 1

Working in a restaurant

Task 2

Task 3

Essential Ingredients of a job ad template

Task 4

Task 5

Task 6

Task 7

Task 8

Task 9

Checklist: Cover letter / letter of application

Task 1

Types of functions

Task 2

Task 3

Task 4

Task 5

Task 6

Task 1

Menu sequence fundamentals

Task 1

Matching food and drinks

task

Space for your notes

Task 1 Team

A

Aufbau eines Buffets bei Bankett und Catering

Task 1 Team

B

Die Buffet-Varianten

Task 2

German English

Space for your notes

5 ^th semester