Scribd Logo
Hochladen

Welcome to Scribd!

  • 109 views

    Unit 6a-B

    Uploaded by

    Freddy Benjamin Sepulveda Tapia
    The document provides information about catering for large events. It discusses how Sandra Kellerman, an executive chef and owner of a London catering company, catered for a company's 25th anniversary party with 3,000 guests. Kellerman found that buffets are better than sit-down meals for large groups as they allow guests to serve themselves. Most of the food was prepared in advance, but some items were cooked on-site. Drinks tables had 12 staff each to quickly serve drinks to groups of 3 people. The event used real plates and cutlery instead of disposable items. Overall, the article outlines best practices for large-scale event catering through an example case study.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content

    Unit 6a-B

    Uploaded by

    Freddy Benjamin Sepulveda Tapia
    109 views4 pages
    The document provides information about catering for large events. It discusses how Sandra Kellerman, an executive chef and owner of a London catering company, catered for a company's 25th anniversary party with 3,000 guests. Kellerman found that buffets are better than sit-down meals for large groups as they allow guests to serve themselves. Most of the food was prepared in advance, but some items were cooked on-site. Drinks tables had 12 staff each to quickly serve drinks to groups of 3 people. The event used real plates and cutlery instead of disposable items. Overall, the article outlines best practices for large-scale event catering through an example case study.

    Original Description:

    Englisch

    Original Title

    Unit 6a-b

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides information about catering for large events. It discusses how Sandra Kellerman, an executive chef and owner of a London catering company, catered for a company's 25th anniversary party with 3,000 guests. Kellerman found that buffets are better than sit-down meals for large groups as they allow guests to serve themselves. Most of the food was prepared in advance, but some items were cooked on-site. Drinks tables had 12 staff each to quickly serve drinks to groups of 3 people. The event used real plates and cutlery instead of disposable items. Overall, the article outlines best practices for large-scale event catering through an example case study.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    109 views4 pages

    Unit 6a-B

    Uploaded by

    Freddy Benjamin Sepulveda Tapia
    The document provides information about catering for large events. It discusses how Sandra Kellerman, an executive chef and owner of a London catering company, catered for a company's 25th anniversary party with 3,000 guests. Kellerman found that buffets are better than sit-down meals for large groups as they allow guests to serve themselves. Most of the food was prepared in advance, but some items were cooked on-site. Drinks tables had 12 staff each to quickly serve drinks to groups of 3 people. The event used real plates and cutlery instead of disposable items. Overall, the article outlines best practices for large-scale event catering through an example case study.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 4

    ERAGE

    Grammar: countable and uncountable nouns


    Vocabulary: food and drink, food o rders, catering
    Professional skills: meeting customers' needs
    Case study: rescue a restaurant

    Vocabulary
    FOOD AND DRINK
    1 Match 1-6 with a-f. Use a dictionary if necessary. Which word in a-f is not part of
    the group?

    1 fish a mango, lettuce, banana, apple, ora nge, pineapple


    2 meat b potato, carrot, onion, cabbage, egg, cucumber
    3 fruit c m ilk, cheese, dessert, yoghurt, cream, butter
    4 vegetables d beef, chicken, prawn, duck, rabbit, lamb
    5 dairy products e bread, pasta, noodles, rice, breakfast cereal, garlic
    6 grain products f cod, salmon, tuna, carp, mushroom, trout

    2 Label the photo with the words in the box.

    fork glass knife napkin/serviette plate spoon

    }I
    /I I\
    I

    h '\'0 •
    3 Read the article about Danny Ammaniti's working day. What kind of restaurant
    does he work in and what is his job?

    The Inside Story


    I start work at 10 a.m. most days. The waiting I'm the front of house manager for Surfers so I
    staff set the tables for lunch and sometimes move greet people as they arrive. I also walk around
    tables around if a big party is coming in. Surfers is making sure they are enjoying their meal, and I'm
    a large seafood restaurant and we often get group responsible for dealing with any complaints from
    bookings. unhappy customers.
    Some days, I do training with the new servers. I The evenings are our busiest time with about 195
    show them how to look after their station, how covers a night. Before the evening shift, there is
    to anticipate guest needs and how to process a a short meeting with the waiting staff to tell them
    customer's order and bill. about the specials we want to promote. These
    At 12 p.m. the lunchtime customers start to arrive. promotions can increase sales for the restaurant
    and their tips.

    4 Complete the sentences with the words in bold from the article in Exercise 3.
    1 Waiters are also called in the USA.
    2 '_ _ ' refers to how many customers eat during a sh ift.
    3 A serve r's - - · is the group of tables he or she is respo nsib le for.
    4 The dishes that a restaurant is especially p romoting are t he _ _ .
    5 _ _ are extra money that wa iters receive from customers for good service .
    6 When you _ _ a table, you put knives, forks, etc. on it before a meal.
    7 The area where the customers are served and wait ing staff primari ly work
    is the
    8 An _ _ is the food and drink requested by a customer.

    Listening
    IN A SANDWICH BAR
    5 ll)t.IM Listen to a shop assistant in a sandwich bar and two customers. What do
    they order? How much do they pay? irLanguage.com
    6 ID Listen again and complete what the shop assistant says. Practise saying the
    sentences.
    1 To eat in or 1_ _?

    2
    2 __ sliced bread or a baguette?
    3 Would you like any 3_ _ ?
    4 And what wou ld you like 4_ _ with that?
    5 5_ _ or large?
    6
    6 Would you like ___ ? We have a great sele ction o f 7 _ _ and m uffins.
    7 Would you like to pay for that 8_ _ or 9_ _?
    10
    8 So that's fifteen _ _ fifty altogether, please.

    7 Work in pairs. What were the customers' replies to the phrases in Exercise 6?
    Check your answers in audio script 6.1 on page 123.

    Speaking
    ·············································

    TAKING FOOD ORDERS


    8 Work in pairs. Turn to File 18, page 1 05.
    BIG EVENTS
    Reading
    CATERING FOR A CROWD
    1 Work in pairs or small groups. Discuss the questions.
    1 When catering for a large group, which is better- a formal dinner or a buffet? Why?
    2 Is it better to prepare al l the food in advance or to prepare some at the e vent? Why?
    3 How can a catering company avoid long queues for drinks?
    2 Read the article and check your answers in Exercise 1.

    Sandra Kellerman Catering for a crowd


    When you're planning a large event, which is better- a sit-down meal or
    a buffet? Sandra Kellerman, executive chef and owner of London-based
    Kellerman Catering, says that buffets are better for parties with thousands of
    guests. 'Buffets give hungry guests access to food immediately,' she says.
    She gives the example of the 25th anniversary party of a company, which
    Kellerman did the catering for the previous week. They set long tables with
    hors d'oeuvres so that the 3,000 employees could serve themselves when
    they arrived. Twelve large buffet stations offered both hot and cold items,
    and chefs at action stations provided both food and entertainment- the
    chefs cooked as guests watched. Kellerman also prepared a lot of food
    before the event. 'Some items we don't cook until required,' Sandra explains.
    'lt ensures the culinary team doesn't run out of food but that there isn't too
    much waste either.'
    The quantity of food necessary is one of the hardest things to judge. The
    number and type of guests are a guideline. At last week's event 'seventy
    percent of the guests were men, so we knew the amount of meat was key.
    Many large events use disposable products but at last week's event we
    used real plates, glassware and cutlery,' Kellerman explains. As for the drink
    service, 'the tables are designed so that there is enough room for the staff to
    serve three people at a time. Each table had 12 serving staff. All of them had
    experience working at stadiums and other big venues. These guys know how
    to make drinks fast.'

    3 Read the article in Exercise 2 again and circle the correct answer in italics.
    1 Last week's event was a birthday party I business event I wedding anniversary.
    2 There we re three hundred I thirteen hundred I three thousand guests.
    3 There were twe lve tables of buffet items I hors d 'oeuvres I drinks.
    4 Most of the people at the e vent were men I women I children.
    5 There were three staff on each drinks table I twelve drinks tables I twelve staff on
    each drinks table.
    4 Complete the sentences with the words in bold from the article in Exercise 2.
    1 A___ is a food service option offered in which waiters serve food to guests at their
    tables.
    2 ___ are areas at a catered event where guests can watch how their food is cooked.
    3 ___ is the knives, forks and spoons used for eating and serving food.
    4 When you ___ something, you use all of it and don't have any more.
    5 The is the unwanted food after an event.
    6 If something is ___ , it is intended to be used for a short time and then thrown away.

    Countable nouns have a singular and plural form . Uncountable nouns only have a singular form.
    You can count them, e .g. apples, eggs, pizzas. You cannot count them, e.g. water; rice, money.
    I have an apple. I have some rice.
    I have some apples. I have a lot of rice.
    I have a lot of apples. I don 't have much/ a lot of rice.
    I don't have an apple. I don 't have any rice.
    I don't have many/a lot of apples. How much rice do you have?
    I don 't have any apples. See Grammar reference, page 114.
    How many apples do you have?

    5 Study the Grammar box and put the words in the box into the correct group:
    countable (C), uncountable (U) or both (B). Use a dictionary to help you.

    chocolate coffee food fruit meal milk omelette


    potato prawn salt sandwich vegetable

    6 l))t.ta Listen and complete Sandra's notes.

    Client: P&K Sports


    Date of event: 1_ _ _ __
    Expected number of guests: 2_ _ _ __

    Type of event: 3_ __ __
    Venue: Marley's 4_ _ _ __

    7 D Complete the conversation. Then listen again and check your answers.
    H = Henry Martins, S = Sandra Kellerman
    H: W e're expecting 1_ _ people and we need 2_ _ food.
    S: Just give me 3_ _ details. How 4_ _ guests are you expecting?
    H: How 5_ _ will it cost?
    S: There's 6_ _ space there .
    S: So, you don't need 7_ _ beverages?
    S: How 8_ _ time do we have to prepare the buffet?

    Speaking CATERING FOR EVENTS


    Search the internet for a selection of catering
    CATERING FOR AN EVENT
    menus. Enter the key words: catering, events,
    8 Work in pairs. Student A turn to File 19, page 106. buffet, menu and find a menu for breakfast, lunch
    Student B turn to File 39, page 111 . and dinner that you th ink is interesting, good
    value and caters for special diets. Present your
    findings to the class.

    You might also like