HOTEL CATERING FACILITIES

Catering services in hotels are combined with the demand for hotel accommodation. Depending on their size, hotels generally offer a variety of catering outlets. Large hotels provide catering facilities which include silver service restaurants, cocktail bars, coffee shops, grill rooms, snack bars, carvery and buffet restaurants, room and lounge service, banqueting facilities, staff restaurants. Apart from room service, the above facilities are available both to resident guests and to outside customers. Entertainment facilities such as swimming pools, discos, and other leisure areas may be provided with catering and bar service or vending machines. Medium-sized hotels of up to 100 bedrooms are usually provided with a licensed bar, an à la carte restaurant and a grill-room (or coffee shop) serving a table d’hôte menu. Customers may be served a limited selection of snacks in the bar. These hotels also provide tea and coffee making facilities within the guest room. Small hotels of up to fifty bedrooms usually have a licensed bar offering drinks and snacks and a restaurant serving a limited table d’hôte or à la carte lunch and dinner menu. In addition to serving soft or alcoholic drinks and cocktails, hotel bars keep an extensive supply of food, although the food they serve is different from the food served in the hotel dining room. It is usually fast food, that is snacks, sandwiches or hamburgers.Resort hotels, where guests are likely to stay two or three weeks in the summer months, offer a variety of food and beverage facilities as they have to cater for different needs. Catering outlets are considered as being part of the entertainment facilities of the hotel. In the winter months when families and groups of tourists are no longer available they promote banqueting and conference packages.

Catering Facilities

Many commercial or resort hotels offer more restaurants and bars for their guests who normally choose from different price ranges or different menus. In many large hotels the food and beverage service is by far more profitable than room rentals. The availability of large restaurants and convention rooms enables the management to handle annual conventions which prove to be a very important source of income. The convention business is very profitable considering that the people attending the convention are often accompanied by their families which generate more business in the hotel restaurants, bars and shops. As the final event of many conventions is represented by a banquet, this is a very good opportunity for the hotel to merchandise its two basic products, the room and the meal. New Trends. For hotels to survive it’s necessary to find out spaces to meet the two main needs of today’s leisure customers: eating and entertainment. The piano bar is a concept devised to meet these needs. Hotels’ new policy tends to diversify services by providing outlets flexible enough for a variety of users. Thus an outlet may house a casual breakfast today and, should the need arise, it may be transformed into a night club tomorrow. The hotel lobby, too, is becoming more food and beverage oriented.

Catering Facilities

RAMADA HOTEL S G I A R D I N I N A X O SHere follows an outline of the catering services of Ramada Hotel, a 4-star superior rated resort hotel situated in Giardini Naxos, Sicily. Restaurants and menus stress variety and excellent quality: options reflect local flavour as well as international gourmet selections. Room service includes complimentary in-room coffee and tea making facilities, mini-bar and a welcome drink. Cocktail lounges feature a pleasant and relaxing atmosphere with either background music or the sight of the Mediterranean Sea.

The Panarea Restaurant overlooking the swimming pool and the Mediterranean Sea, offering the finest of local and international gastronomy.

The Calipso Dining Room beautifully decorated with brickwork, lavastones and shining chandeliers. The ideal venue for private dinners, receptions and buffet dinners.

Catering Facilities

The Lobby Bar, a typical Italian style coffee bar, situated in the spacious lobby opposite Reception, the place to meet and enjoy the classical espresso coffee with home-made pastries.

A partial view of the open air lounge of the Beach Bar overlooking the blue Mediterranean Sea and offering a wide selection of refreshing cocktails, ice creams, and snacks in a relaxed and informal atmosphere.

1. Answer these questions:

1. What are the two basic products merchandised by a hotel?2. What kind of catering outlets do large hotels offer?3. Are non-resident customers allowed into catering facilities?4. Which entertainment facilities provide catering service?5. What catering facilities are medium sized hotels provided with?6. What catering service do hotel bars provide?7. What kind of beverages does a hotel bar sell?8. What kind of food can a guest have at a hotel bar?9. How would you define a resort hotel?10. What generates the major income in resort hotels?

2. Cross the word or word group that does not belong in the set:

a) banquet room / restaurant / snack bar / health clubb) coffee shop / tea-making facilities / carvery / cocktail barc) lunch / dinner / snack / breakfastd) whisky / soft drink / tonic water / sandwiche) banquet / conference / convention / meetingf) dining room / mini-bar / bar / bar lounge

Catering Facilities

3. Fill in the blanks with appropriate and formally corrected words from the box below:

choice, locate, highlight, look over, hear, provide, relax, like, adorn, create

1. Ramada Hotel is ............................ in Giardini Naxos2. Menus ........................ variety and quality of food3. The hotel offers a range of international ........................ .4. Guests are ........................... with coffee and tea making facilities.5. The hotel environment ............................ a pleasant atmosphere.6. Our room ...................................... the beach.7. We need to rest in the ........................... atmosphere of the tropical garden.8. The restaurant is ............................ with pictures and chandeliers.9. We all ....................... express coffee and pastries.10. A background music can be ......................... in the bar lounge.

4. Complete these sentences:

1. Ramada indoor catering facilities include .............................................................................................................................................................................

2. The Panarea restaurant is located .........................................................................................................................................................................................

3. The Calipso restaurant is suitable for....................................................................................................................................................................................

4. The Lobby Bar is a coffee Bar where you ............................................................................................................................................................................

5. The Beach Bar overlooks .............................................................. and offers ......................................................................................................................

Catering Facilities

ORGANISATION CHARTOF HOTEL CATERING FACILITIES

F&B DEPARTMENT

Broadly speaking the organisation of catering services in a hotel is based on three main stages: storing raw food - processing food into meals - serving meals. Food service operations could not do without being backed by the support services provided by the kitchen, the cellar and the stores. The internal organisation of hotel catering outlets depends not only on the size of the hotel but also on the market it is catering for. The function of stores is that of storing stocks of food, issuing day-to-day requirements and taking periodical stocks. The second stage - food preparation - entails aspects concerning the number of meals to be served in each catering outlet, the yields obtained after cooking food items, the recipes of the dishes in the menu, the size and weight of food portions. Serving meals is equivalent to selling them and, to this end, the menu, the style of service and the restaurant environment play a very important role.Beverages, too, pass from the store to the catering outlets within the hotel, that is, cocktail bar, coffee shop, snack bar, etc. where, by and large, they are sold without any variations which, instead, occur when preparing cocktails or other mixed drinks.

Flow Chart of F&B Service

BARS ROOM SERVICE

FUNCTIONSRESTAURANTS

GUERIDON SERVICE RESTAURANTSILVER SERVICE RESTAURANTSPECIALITY RESTAURANTSTAFF RESTAURANTCOFFEE SHOPCARVERYGRILL ROOM

LOUNGE BARCOCKTAIL BARSNACK BAROYSTER BARPIANO BARTEA ROOM

BANQUETING FACILITIES FORCONFERENCES

MEETINGSSEMINARS

SOCIAL EVENTSPRIVATE PARTIESSUPPORT SERVICES

KITCHENCELLARSTORES

StoringSTORES-CELLAR

FOOD BEVERAGE

Cocktails Mixed Drinks

Other Drinks

PreparationKITCHEN

Selling Points

Preparation & SellingCOCKTAIL BAR

BREAKFASTTEA & COFFEE MAKING FACILITIESMINIBAR

Catering Facilities

FOOD AND BEVERAGE MANAGEMENT

The F&B Manager is responsible for setting and carrying out policies regarding the provision of food and drink. This involves: a profit-making financial policy; a marketing policy tending to increase market segments; monitoring quality, hygiene and safety standards of foodstuffs; monitoring standards of cuisine and service; collaborating with the personnel manager to staff the food and beverage

department; motivating and training staff; promoting food and drink sales; monitoring the actual performance of catering operations against the objectives

forecast; locating problem areas and taking steps to ensure that everything runs smoothly; compiling wine lists according to stock availability and customers’ needs; compiling, in collaboration with the Head Chef, menus for the various food selling

outlets.

The F&B Manager carries out his duties in concert with the restaurant manager, the reception waiter and the maître d’hôtel.The Restaurant Manager is responsible for the organisation and smooth running of such catering areas as restaurants, coffee shops, grill rooms, bar lounges and floor service. He also schedules duty rotas, holidays and cares after staff training. The duties of the Reception Waiter include: accepting bookings which he enters in the booking diary, reserving tables and allocating reservations. The Maître d’hôtel supervises all aspects concerning the preparation of restaurant service, greets guests on arrival, takes orders and, if necessary, he aids the station waiter in his duties.

Practice

1. Answer the questions:

1. What are the catering facilities of a large hotel?2. Which hotel department supervises them?

Catering Facilities

3. Can you say some examples of functions?4. What services have a supportive role?5. What is a cellar?6. What are the operational stages of catering services?7. What function do stores perform?8. What does food preparation involve?9. What are the main selling tools?10. What is the operational cycle of beverage service?

Catering Facilities

2. Refer to the advert below and write a report pointing out the skills and qualifications a restaurant manager should have.

3. Explain these expressions:

a) market segmentsb) standard of servicec) monitoring staff performanced) stock availabilitye) selling outlets

4. Match the verbs with the appropriate names:

1. carry on a) reservations2. motivate b) guests3. make c) service4. enter d) stocks5. compile e) sales6. greet f) profits7. reserve g) staff8. take h) duties9. organise i) wine lists10. promote j) tables

1 2 3 4 5 6 7 8 9 10

We are an extremely busy and successful 4 star, international hotel in the Gatwick area. We now require a dynamic and focused

RESTAURANT MANAGERto join the management team. With 300 guests regularly seated for breakfast and 250 for dinner, the role requires a hands on operator able to successfully motivate and lead a large team to provide every customer with the same exceptional service every time. You will be an operator with knowledge of high volume catering establishments. Experience in cost control, staff motivation, training, customer care, kitchen organisation and control is essential together with proven performance in producing keenly targeted profits. You will be business-minded and take a keen interest in the performance of the restaurant, always keeping one step ahead with innovative ideas and promotions.

Catering Facilities

Hotel Restaurants Hotel restaurants fall into various categories. Large hotels ranging in the four or five star grading usually offer a variety of restaurants and bars for their guests to choose from; these restaurants may have different price ranges or different menus. In order to match the image gained with their international clientele, hotels operate luxury or gourmet restaurants renowned for their haute cuisine and high standard of service. The narrow market for which they cater is made up of customers who can afford to pay a higher priced and more extensive à la carte menu which offers high quality food and beverages. Some quality hotel restaurants are speciality restaurants whose menus feature a specific food from the region wherein the hotel is located. They also hold theme weeks with food from the national or international cuisine. The hotels which belong to a world-wide chain may have their own centralised production. When they are supplied by local manufacturers, the quality of food is tightly controlled.Medium-sized hotels may have two restaurants; one of them is turned into a grill room or coffee shop offering a table d’hôte menu with plated meals served by waiters, the other is a separate à la carte restaurant offering a waiter silver service.Small hotels generally operate one restaurant only offering a table d’hôte menu of three or four courses or a limited à la carte lunch and dinner menu. Plated meals are served by waiting staff.Top people visiting London are familiar with the Hotel Lobby: they know that the Savoy has its Grill, the Dorchester its Terrace, the Connaught its Restaurant, the Cumberland its Carvery, the Cavendish its Gallery. Among their choices are also Maudie’s in the Drury Lane Hotel, the Diplomat in the London Marriott Hotel, La Bibliothèque in the Holiday Inn.

Catering Facilities

The lavish salad buffet at Maudie’s

London’s best choice in Covent Garden where you get value for money.Weekday lunch: salad, starter, pudding and coffee.Evenings and Weekends:three-course meals with roasts and grills

The Four SeasonsIt is an inviting comfortable place attended by businessmen and top people. Efficient service matches the very high standard of cuisine. In addition to a fine selection of international dishes such as cannelloni of langoustines with scallop or caviar and prawn with crab sauce, there are a number of traditional British items. Weight-watcher items are highlighted too.

Catering Facilities

The ConnaughtTo eat at the Connaught is to enter a world of legends. Its timelessness makes it a kind of magical kingdom with Michel Bourdin, chef for 20 years, and an army of waiters expertly performing arcane skills such as wheeling the hors d’oeuvre trolley, carving, filleting, lifting

domes, flambéing and even, according to one witness, changing tablecloths between courses without the diners noticing. There are two restaurants, the gold- and green Grill room and the larger, mahogany panelled Restaurant, with the same menu between them. The Connaught is not an establishment that takes smartness lightly: it is strictly jacket and tie, of course smoking is discouraged. The food is of a very high standard. French cuisine and traditional English dishes are served (roast sirloin of Scottish beef; steak, kidney and mushroom pie; braised oxtail; bread and butter pudding). When in season, game is an absolute must, cooked with grave and knowing respect..(Adapted from TIME OUT GUIDE: Eating and Drinking)

Festival of Native

CanadianCuisine

INDIGENOUS CANADIAN FOOD AT ITS BEST

Don’t miss the opportunity to enjoy Canadian native haute cuisine in London. Masterchef David Wolfman, Canada’s leading exponent of indigenous cuisine, is flying from Canada in order to prepare this unique and authentic food. Mr Wolfman, seven-gold medal winner at the Frankfurt Culinary Olympics in 1992, will be presenting his innovative menu at The Tower Thistle Hotel for lunch and dinner every day from the 21st March until 3rd April 1994 in the Princes Room Restaurant.In order to enjoy this unique and wonderful cuisine we recommend you reserve your table early, so that you may relish in the superb flavours of this exceptional dining experience.

ABOUT THE MENUCanada is well known for its wide variety of fresh and natural foods. Mr Wolfman’s menu will include such traditional delicacies as salmon, shell fish, wild berries, bison, wild rice, dandelion and bannock bread, all prepared in the special native way.A selection of menus from £23.50 in the Princes Room Restaurant for lunch and dinner. For further information and reservations, please call The Canadian Festival Booking Office on 071-481 6201.

An advertising dépliant released by The Tower Thistle Hotel, London, featuring food from Canadian cuisine.

Catering Facilities

Practice

1. Refer to Hotel Restaurants and complete the table below:

CATERING FACILITIES

MENUS SERVICE STYLE

THEME WEEKS

Tabled’hôte

A’ la carte

Large Hotels

Medium sized hotels

Small hotels

2. Match the hotels on the left with their correct facilities:

1. Savoy a) Diplomat2. Dorchester b) Carvery3. Connaught c) Maudie’s4. Cumberland d) Terrace5. Cavendish e) Restaurant6. Drury Lane f) La Bibliothèque7. London Marriott g) Grill8. Holiday Inn h) Gallery

1 2 3 4 5 6 7 8

3. Refer to The Four Seasons and complete the following:

a) The Place is ...b) ... are businessmen and top peoplec) Service is ...d) Cuisine is of a ...e) Dishes offered include ...

4. Answer the questions:

What is the ambience of the Connaught?What do you know about the Chef?What skills do waiters own?What type of restaurants are there?What’s the restaurant dress code?What about food?Can you name some English dishes?

Catering Facilities

5. Refer to the ad by the Tower Hotel and fill in the blank boxes of this card:

Name of the hotel

What the event is

Where and when it takes placeWho presents what

Additional info about what is presentedWhat the reader is recommended to do

6. Fill in the table below applying the correct opposite verbs from the box:

SENTENCES USING THE VERB “MISS”

SENTENCES USING VERBS FROM THE BOX

I missed that opportunity

I missed the meeting

I missed your words

I missed my train

I missed my wallet

Jane is missing from school

It’s opposite the school: you can’t miss it

7. Answer these questions

1. What is a gourmet restaurant?2. Which customers attend a gourmet restaurant?3. What is a speciality restaurant?4. What types of restaurants do you find in medium-sized hotels?5. What about the restaurant of a small hotel?6. What is the Hotel Lobby?7. What is Maudie’s famous for?8. Where is the Gallery?

Catering Facilities

STAFF RESTAURANT

Staff catering depends on the size and policy of the establishment concerned. In small hotels where there is a limited number of staff and probably of catering facilities there may be little or no provision of food and beverage for staff. In large hotels with a considerable number of staff, separate staff catering facilities are provided which involve one or two dining areas for all the hotel employees with separate service staff. One of the dining areas may be a self-service cafeteria dealing with breakfasts, tea and coffee breaks and offering a three-course table d’hôte menu. You can find vending machines inside the cafeteria offering snacks and beverages at cost prices.The management staff take their meals either in a separate dining room when available or in the hotel’s coffee shop or grill room. The reason why they use a separate facility may be due to their need to discuss business or confidential matters regarding the hotel or to the presence of visitors and customers important for their business or to be entertained in a climate of public relations. Depending on the management catering policy, meals taken by staff may be determined in number per day, charged at discounted rates, provided free of charge against a percentage weekly amount to cover overheads, and decided in terms of standard and quality. Some establishments locate individual vending machines inside departments offering snacks, light meals and beverages charged at flat rates.

Language noteUn nome composto può essere formato dalle seguenti sequenze:a) aggettivo + nome: a wooden table; b) nome + nome: a cotton napkin,; forma in -ing + nome: waiting room; nome + forma in -ing: dish washing; participio passato + nome: a broken glass. Una sequenza può contenere altri elementi che modificano il nome composto originario. Es. a 200 bedroomed resort hotel. Le parole che denotano una certa quantità non si usano nei nomi composti: a bottle of water (una bottiglia d’acqua), a water bottle (una bottiglia per l’acqua).

Catering Facilities

Practice

1. Refer to Staff Restaurant and complete the table below putting the compound nouns under the appropriate headings:

NOUN+NOUN -ING FORM+NOUN NOUN+-ING FORM MOFIFIERS IN COMPOUND NOUNS

_________________________________________________________________________________________________________

_________________________________________________________________________________________________________

_________________________________________________________________________________________________________

_________________________________________________________________________________________________________

2. Complete the following sentences inserting the appropriate words listed below:

glass, cup, bit, pinch, slice, tube, pound, pint, bar, bottle

1. a ___________ of salt2. a ___________ of whisky3. a ___________ of chocolate4. a ___________ of wine5. a ___________ of beer6. a ___________ of cheese7. a ___________ of bread8. a ___________ of sugar9. a ___________ of sauce10. a ___________ of tea

3. Complete the following:

1. A room where we eat meals is a ...2. A menu including starters, main course dishes and desserts is a ...3. The short time we spend when taking coffee is a ...4. The hat that a chef wears is named ...5. The glass you use when drinking wine is a ...6. Facilities for providing food and beverage are ...7. People working in hotel departments are ...8. A cafeteria where you help yourself to food items is a ...9. When you get something without paying for it, you get it ...10. All expenses incurred for lighting, cleaning, insurance, etc. are called ...

4. Translate the following into English:

1. Una zolletta di zucchero2. Una bottiglia per l’acqua

Catering Facilities

3. Un paio di guanti4. Un bricco di latte5. un pezzetto di pane6. Un bicchiere da vino7. tazze da caffè8. Un pacchetto di zucchero9. Uno scatolo da 20 pacchetti10. Tre bottiglie da mezzo litro di vino

Catering Facilities

The Carvery

The carvery is a restaurant where roast joints form the basis of the menu. A typical carvery menu features a three course meal at a set price with a selection of starters, a choice of roast meats, a sweet course and a wide variety of red and white wines available on request and to be paid extra. Starters, sweets and coffee are served by a waiter, whereas the main course is selected from the carvery counter. Here cooked joints of meat are placed on hotplates under overhead infra-red heat lamps. Roast joints include beef, lamb and pork.

Sitting on stools round the counter customers help themselves to joints, vegetables, potatoes, sauces and gravies. Carveries may also offer a selection of cold meats and salads on separate table. Like a steak bar or a fish restaurant a carvery may be considered a speciality restaurant and this style of service may be used for special functions. The advantages of a carvery operation are as follows:

it is a sale promotional tool in that it allows the customer to feel a sense of value for money; it invites the customer to make their own selection from prime hot and cold roasts; it allows customers to help themselves to as much as they like and even go back for more; fewer kitchen facilities and staff are required; the waiting staff are reduced since customers do self-service.

The Carvery MenuStarters

Leek and Potato Soup served hot or chilledTomato Soup laced with cream served with Croutons

Country PâtéEgg Mayonnaise with Smoked SalmonFresh Grapefruit and Orange Cocktail

Prawn CocktailSmoked Mackerel Fillet with Creamed Horseradish

Choice of roastsHot Roasts:

Rib of Beef - Leg of Lamb - Leg of PorkCold Roasts:

Honey Baked Gammon - Rib of BeefLeg of Lamb - Leg of Pork

Please help yourself to as much as you like of freshlycooked vegetables, salads and accompaniments.

Selection of DessertsOur own dairy ice-creams

English and Continental cheesesCoffee with Cream

Carve yourself as much as you like

Catering Facilities

Catering Facilities

Coffee Shops

Hotel coffee shops are catering facilities which can provide a variety of catering services: some offer a limited selection of snacks and beverage items, others provide breakfast service on a self-service basis or serve meals directly to customers at their table. They are less expensive than restaurants and stay open for most of the day. As to their clientele in addition to serving hotel guests, they seek to attract passer-by customers who come into through the street-entrance. Coffee shops and Grill rooms are USA ideas introduced into hotels during the 1960s and developed in reaction to the strict formality of hotel gueridon restaurants where customers were expected to wear the evening dress. These two types of establishments have since preserved their character of informality. The service style is table service: dishes are plated in the kitchen and taken by waiting staff to customers’ tables. A coffee shop operation - previously called the Buttery - serves breakfast, lunch and dinner. It is a catering facility that serves meals at unusual times throughout the working day. Rather than serving traditional three- or four-course meals, it meets the businessmen and travelling guests’ demand for snacks and light meals in a modern relaxed atmosphere. The waiting staff, predominantly female staff, are under the responsibility of a supervisor who assigns duties, shifts, responsibilities and stations, usually operating on the basis of one waiter/waitress to a station of 20.A coffee shop menu usually offers appetisers, snacks (sandwiches, hamburgers, etc.), light meals (past, omelettes, salads, grilled fish, steaks), ice-cream, sweets and pastries.

Catering Facilities

Information

Welsh Rarebit hot dish of melted cheese and spices on toastLemon Chicken cubes of chicken breast marinated in lemon and oil

with mushrooms, celery, fresh ginger, and sugar.Apple and Pork thinly sliced pork, with apple segments and peppers

in a calvados flavoured mayonnaise.Florida Salad fresh orange and grapefruit segments set with

cottage cheese on a bed of crisp lettuce with apple.Sherry Trifle a cake of jam and fruit soaked in sherry topped with

custard sauce, whipped cream, candied fruit and nuts.

Europa Coffee Shop Menu

APPETISERSPrawn Cocktail £1.65

Freshly Squeezed Orange Juice 95pHalf a Melon in Season £1.50

SNACKSPrawn and Egg Sandwich £1.95

Welsh Rarebit £1.75Lasagne £2.80

Prawn Hamburger £2.50Cheese and Ham Hamburger £2.50

Cheese and Bacon Burger £2.85Grilled Whole Plaice £3.95

Sirloin Steak £4.85SALADS

Lemon Chicken £3.00Florida Salad £2.75

Apple and Pork £2.80SWEETS AND PASTRIES

Sherry Trifle 75pChocolate Gateau £1.15Fresh Fruit Salad 95p

Europa Coffee Shop

Daytime restaurant with mediterranean theme. Serving from sandwiches to seafood. Open daily 8am to 6pm. Wheelchair access. Pet & child friendly. Whalewatching. Fully licensed.

Everything on menu served all day. Breakfasts, pancakes, seafood, pastas, sandwiches and homebaked cakes. The place to be seen in Hermanus.

Catering Facilities

Practice1. Answer these questions:

1. What is a carvery?2. What does a carvery menu offer?3. What do waiters serve?4. What do customers select at the carvery counter?5. What do customers have in addition to roast meat slices?6. Can customers have cold meats and salads?7. Can customers have a meal at a carvery restaurant?8. Are menu items individually priced?9. Why is a carvery considered as a speciality restaurant?10. What are the advantages of a carvery operation?11. What is a coffee shop?12. What do coffee shops offer?13. What advantages do they offer over restaurants?14. Do they serve only resident guests?15. What’s the origin of coffee shops?16. Are they self-service or table-service operations?17. What food do they serve?18. What about the waiting staff?19. What duties does the Supervisor carry out?20. What does a coffee shop menu offer?21. Can you name some light meals?

Catering Facilities

Hotel ContinentalCoffee Shop

JUICESOrange Bs 80Grapefruit Bs 80Tomato Bs 80Papaya Bs 80

FRUITSHalf Grapefruit Bs 250Papaya Bs 250Melon Bs 250Pineapple Bs 250

CEREALSServed with cream or milkCornflakes Bs 150Oatmeal Bs 150

TOAST, CAKES, ROLLSToast with butter and marmalade Bs 160French Toast Bs 170Pancakes with honey or syrup Bs 200Pancakes with ham/bacon/sausages Bs 250

EGGS2 eggs any style Bs 802 eggs with ham/bacon/sausages Bs 180Natural omelette Bs 120Cheese or ham omelette Bs 160Tenderloin steak with fried eggs Bs 250

BEVERAGESCoffee with cream or milk Bs 100Hot tea with milk/cream/lemon Bs 150Hot chocolate Bs 150Pasteurised milk Bs 140

Catering Facilities

RedPoppy Coffee

shopGood Morning

Chilled JuiceCrisp Rice KrispiesCountry Fresh EggStrips of Crisp BaconButtered ToastHot Coffee

$ 2.10

Steak ‘n Eggs

Two Eggs (any style)U.S. Choice Breakfast SteakHashed Brown PotatoesButtered Toast and JellyHot Coffee

$ 3.25

Our Quick Service Special

Chilled Orange JuiceFresh Crisp CerealButtered Toast or RollFresh Hot Coffee

$ 1.15

No.1 90c Two Farm Fresh Eggs, Golden Brown Home Fried Potatoes, Buttered toast and a cup of our delicious coffee

BEST BUYS

No.2 $1.95 Choice of Juice, Hot Cakes with syrup, Crisp Bacon and Hot Coffee

No.3 $1.35 Choice of Juice, One Egg (as you like it), Potatoes, Buttered Toast and Hot Coffee

No.4 $1.85 Choice of Juice, Two Eggs (any style), Bacon or Sausage, Buttered Toast and Hot Coffee

A menu of an American-type Hotel coffee shop

Catering Facilities

1. Refer to Hotel Continental Coffee Shop and complete the dialogue by inserting appropriate exchanges:

Sorry, madam: There aren’t any today / And to follow? / Anything else, madam? / What do I serve with your coffee? / That’s Bs 590 / Certainly, madam. What’s your room number? / Which one do you prefer? /

Guest: Well.... I think I’ll have coffee with milk to start withWaiter: ..................................................................................Guest: Toast with butter and marmaladeWaiter: ..................................................................................Guest: A fruit juiceWaiter: ..................................................................................Guest: Orange juice, pleaseWaiter: ..................................................................................Guest: Yes, a portion of melon. Have you got some mangoes?Waiter: ...................................................................................Guest: How much is that all?Waiter: ...................................................................................Guest: Will you charge that up to my account, please?Waiter: ...................................................................................Guest: It’s 215

2. Refer to the Red Poppy Coffee Shop. You are the waiter, your mate is the guest. Take turns in asking and answering questions like these:

you: Which of the yellow menus do you like better?your mate: Steak ‘n Eggsyou: It’s the most expensive, you knowyour mate: But it’s the best one

your mate: I’ll try a best buyyou: Which number?your mate: Number three. As to the egg, I prefer it hard boiled

Catering Facilities

Grill Room

A grill room is a restaurant, or part of a restaurant, which specialises in grilled food usually meat, fish and some vegetables. Usual sorts of grilled food items are chops, sausages, liver, ribs, bacon, chicken breast, fish fillet, mushrooms. onions and potatoes. The type of service employed is waiter service. Customers are given a menu from which they choose grilled food items and beverages. In some four- or five-star hotels the grill room may provide the intimate and comforting atmosphere of a gentlemen’s club.

Hotel

TAMANACOInter - Continental

Grill Room SelectionsHalf Barbecue Chicken with fresh baby vegetables $ 9.50

Grilled Caribbean Grouperwith butter, steamed potatoes and fresh vegetables

$ 9.80

Mixed Barbecue Composed ofSausages, Filet Mignon, Lamb Cutlet and grilled Gammon

$12.00

Grilled Sirloin Steak served with mushrooms$10.50

Chargrilled Salmon Steak served with mayonnaise$ 9.50

Chargrilled Swordfish Steak brushed with lemon juiceand served with lemon butter and a mixed salad

$12.00

Chargrilled Lobster and Prawn Selection garnished with a lemon wedge $15.00

Catering Facilities

GRILL ROOM SPECIALITIES

Smoky Mountain ChickenGrilled Herb-marinated chicken breast, brushed with barbecue sauceand topped with ham, melted Monterey jack cheese, shredded jack ‘n cheddar, scallions and tomatoes. With fries ..............................$8.49

Grilled Chicken BreastYour choice served with fries.> Cajun-style, served with spicy remoulade sauce.> Herb-marinated, tender and juicy.> Teriyaki-style, marinated in pineapple, soy and ginger .............$7.99

Usda Choice Top Sirloin10-ounces, char-grilled to order, topped with seasoned butter,and served with fries.............................................................$9.99

Fit ‘n Trim Fisha char-grilled six-ounce fish fillet. With steamed broccoli, slicedtomatoes and a sprout salad with vinaigrette dressing. ..................$7.99

Cajun ChickenA char-grilled herb-marinated chicken breast, sprinkled with Cajunseasoning and served with spicy remoulade dressing, lettuce andtomato, on a sesame bun with a side of fries. ..............................$5.99

Chicken Fajita SandwichStrips of spicy chicken, grilled with onions and peppers, toppedwith melted jack cheese, grated jack ‘n cheddar, and a sprinkling of scallions. With spicy remoulade sauce on a whole-wheat bun with a side of fries. .....................................................................$6.99

We offer a pleasant selection of draft and bottled beer,wines, and soft drinks

RUBY TUESDAY GRILLROOM

Catering Facilities

1. Refer to the Grill Room Selections and, for each dish, write the accompaniments it is served with.

SELECTIONS ACCOMPANIMENTSChargrilled Salmon SteakChargrilled Lobster and PrawnHalf Barbecue ChickenGrilled Sirloin SteakGrilled Caribbean GrouperChargrilled Swordfish Steak

2. Fill in the blanks with the appropriate words in the box

dress, brushed, sirloin, topped (x2), served, baked, sprinkle, grilled, serve, steamed, tomato, lettuce

1. What about having a ................steak?2. I’d like it served with ...................potatoes.3. May I suggest you a ....................chicken breast?4. The steak is ....................with lemon juice.5. We ...............chicken with ..................broccoli.6. Our chargrilled sirloin is ......................with seasoned butter7. Will you ...................this dish with vinaigrette?8. I’ll have a chicken sandwich with .................... and ...................... salad.9. Would you ................... some pepper, please?10. I prefer a sirloin steak ....................... with seasoned butter and ...................... with fries.

3. Write sentences from the table below:

We offerI’d like

strips ofa char-grilleda herb-marinateda grilleda choice ofa barbecued selection of

fish filletchicken breastspicy chickensirloin steaksalmon steakswordfish steakdessert itemscheeses

brushed with lemon juicebrushed with tomato saucefrom the buffetfrom the cheeseboardgrilled with onions and peppersserved with friesserved with lemon butterserved with mayonnaiseserved with mushroomsserved with spicy dressingsprinkled with spicy seasoningtopped with hamtopped with melted cheesetopped with seasoned butterwith a side of frieswith a sprout saladwith steamed broccoli

Catering Facilities

4. Match the words in the box with the correct pictures below

loaf, bag, slice, bowl, bottle, jar, glass, carton, tube, can, bar, mug, bunch, box, portion.

Food Items

A ............. of Kellogg flakes

A ............. of bread

A ............. of tomato sauce

A ............. of grapes

A ............. of flour

A ............. of milk

A ............. of beer

A ............. of chocolate

A ............. of soda

A ................ of mustard A ........... of orangeadeA ................ of cake

A ................ of PerrierA ................ of olivesA ................ of ham