Docsity
Docsity

Prepara tus exámenes
Prepara tus exámenes

Prepara tus exámenes y mejora tus resultados gracias a la gran cantidad de recursos disponibles en Docsity


Consigue puntos base para descargar
Consigue puntos base para descargar

Gana puntos ayudando a otros estudiantes o consíguelos activando un Plan Premium


Orientación Universidad
Orientación Universidad

Areas de un restaurante, Esquemas y mapas conceptuales de Inglés para Negocios

se especificara distintas areas de un restairante

Tipo: Esquemas y mapas conceptuales

2020/2021

Subido el 03/11/2021

valentina-gomez-em4
valentina-gomez-em4 🇨🇴

3 documentos

1 / 5

Toggle sidebar

Esta página no es visible en la vista previa

¡No te pierdas las partes importantes!

bg1
1° Areas of a restaurant
As the first area, there is a waiter’s station: They are the points where the waiters can find
all the necessary elements to prepare the table when a client is accommodated, such as a
menu, napkins, cutlery, and sauces.
The kitchen is divided into three parts which are:
-Pre preparation: Where the products are washed, cut, peeled, and mixed. Chopping
boards, knives, refrigerators, and mechanical cutting and grinding equipment are
needed.
-Hot preparation: there is the grill station, the fry station, the oven and stove station
and in some there is also the soup and sauce station.
-Cold Preparation: There is the salad station, the sandwich station, and the dessert
station. The equipment within this zone is ice-cream refrigerators, work tables, slicers,
and freezers.
pf3
pf4
pf5

Vista previa parcial del texto

¡Descarga Areas de un restaurante y más Esquemas y mapas conceptuales en PDF de Inglés para Negocios solo en Docsity!

1° Areas of a restaurant  As the first area, there is a waiter’s station: They are the points where the waiters can find all the necessary elements to prepare the table when a client is accommodated, such as a menu, napkins, cutlery, and sauces.  The kitchen is divided into three parts which are:

  • Pre preparation: Where the products are washed, cut, peeled, and mixed. Chopping boards, knives, refrigerators, and mechanical cutting and grinding equipment are needed.
  • Hot preparation: there is the grill station, the fry station, the oven and stove station and in some there is also the soup and sauce station.
  • Cold Preparation: There is the salad station, the sandwich station, and the dessert station. The equipment within this zone is ice-cream refrigerators, work tables, slicers, and freezers.

Dining room: This area is basically the main place of a restaurant since it is the place where the diner arrives to consume the products offered by the restaurants, this area consists of tables, chairs, tablecloths, decorations according to the restaurant, menu, and the waiters who serve to the diner. 2° Restaurant staff  Waiter: This is one of the most important people in a restaurant since he is the person who serves the customer, bringing him his menu and being able to recommend the restaurant's specialty to the customer, they are also in charge of preparing the tables and utensils, among other tasks.

3° Dialogue Host: Good afternoon, Jonny's Rockets restaurant, how can I help you? Anne: Hi, I'd like to reserve a table for lunch on Saturday. Hostess: Perfect. What time would you like? Anne: It would be fine at 2:00 pm. Hostess: Unfortunately, we already have the time booked but I can offer you for 3:00 pm Would you mind changing the time? Anne: No, no problem so I have more time to arrive. Hostess: Perfect. How many people will come? Anne: Four people. Hostess: Okay. Does any child come to offering a special menu? Anne: No ma'am, thank you Hostess: Okay, can you give me your name? Anne: Of course, my name is Anne Rodriguez. Hostess: Very good, Mrs. Anne, I confirm you have a reservation for four people at 3:00 pm on Saturday. Can I help you with something else? Anne: Yes, I just wanted to ask if parking is available at the restaurant.

Hostess: Yes, there is. Anne: Great. Thank you. Host: Thank you for calling Jonny's Rockets. See you soon.