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Ministry of Education of the Republic of MoldovaTechnical University of Moldova

Faculty of Technology and Management in Food IndustryModern Languages Department

THEMEThe Restaurant of my dreams

in collaboration

with

Performed by:Ursu Gheorghe,Gr.TPA-122Checked by:Lecturer L.Ciumac

!"RTF"LI"


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#hisinau $%&$

'e are part of Mandarin#orporation()ho see*s our

clientele+s satisfaction through highstandards of service and food,uality-Manage to be the best orientalfood restaurant(based on the e.cellenceand of our products andservices(achieving the consolidation inthe preference of our customers-

LocationI see my dream restaurant located in oneof the most beautiful place(#hisinau-


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My restaurant )ill be a place )herepeople from di/erent region()ithdi/erent pleasures (religion and history

)ill meet-It be a place mainly orientedfor tourists because it+s hard to changeyour )ay of eating in a fe) days andused to a speci0c country food as )ell asthe )illing to try something ne) andnever tasted before-1 vegetarianrestaurant )ould allo) visitors to behappy and proud that even in Mandarinyou can feel and eat li*e at home-

I imagine myself a large2scaledrestaurant in round form()ith )arm and


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soothing colors-In one big restaurant I)ould li*e o/er the most *no)n cuisinein the )orld-1lso I don+t )ant to place)alls or separate any of these-The point

is to ma*e some ne) friends

among the foriengners-


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!ar*ing

3ehind the restaurant it is situated the

par*ing for )or*ers and restaurantguests-


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Restaurant+s nameI chose this name( because I )as

)andered about the di/erent colors of

mandarin duc*- Li*e this bird- The food

)ill sho) very colored in oriental style-

In Feng 4hui a pair of Mandarin Duc*s

symboli5es happiness romancetogetherness and enduring love-

My restaurant )ill bring to its

customer all this- It )ill be a perfect

place for family lunch or romantic dinner

or a usual meeting )ith your friends-

Harmony( silence( elegance(ra0nement )ill confer a pleasant

atmosphere-

Restaurant+s 4ta/The restaurant sta/(li*e hosts andservers()ill be chosen )ith care-3asic re,uirements areto *no)Romanian(English and Rusian-They )ill


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#hef is charge of everyone in the*ichen-E.ecutine chef is charge of menucreating and personneladministration-

4ous2#hef is the second incommand and direct assistant ofthe E.ecutive #hef-4auce chef is the subordinate tothe chef and the sous2chef-Thisposition prepares sauces(ste)sand hot hors d+oeuvres and saut6s

food to order-

Fish chef is in charge of every 0sh dish-7rill chef prepares all grilled foods-Fry #hef prepares all fried items-


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And as well a large number of cleaningsta to keep the place clean and

hygienic.

MenuMy restaurant )ould mostly emphasi5eof #hinese(1sian and Europeancuisine-Each menu )ill includetraditional and daily dishes that areusually servered brea*fast(lunch(dinnerand desserts-The dishes prepared )ould

be served in a traditional )ay using thecutlery speci0c for each country-

1s an e.ample of a traditional menu Ipropose 8#hinese cuisine9

1 la #arte Menu


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Mandarin o/ers a variety of &$%e.,uisite "riental dishes ((1 la#arte++prepared )ith top ,ualityingredients by our reno)ned chefs-'e

also have the best accompaniment()eo/er you a )ide range ofdrin*s(coc*tails and imported andnational )ines-

Mandarin’s pecialties:


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