Transcript Document 9655464

Subject
Year
: V0032 - Restaurant English
: 2009 - 2010
Taking Food Order
Meeting 4
Brainstorming
1. As a waiter, when do you take food order?
2. Whay do you say?
3. What are the orders of meal from the start to the
end?
4. How well do you describe food the guests like to
order? What do you say if you don’t know the
answer?
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Food Menu
• Recipes set up the basis for a restaurant’s success, so
the professionals who use them must be familiar with
their conventions and know how to put them into
practice.
• Staff must also be ready to answer politely any enquiry a
guest may have regarding the ingredients or preparation
of any dish. They should also be able to describe and
compare dishes at the guest’s request.
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The language involved in describing food menu:
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Names of dishes
Names of ingredients
Verbs of preparation
Adjectives describing the result of preparation
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Beverage Menu
• During the time from the presentation of the drinks menu
until the orders are taken, staff must be ready to:
1. Answer questions regarding the ingredients or origin of
any drink
2. Make polite recommendations to the guest
• Sometimes during this exchange a guest may make a
special request. Staff must be able to deal with this
politely and provide the drink requested where possible.
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The steps in taking food order
1. Ask the guest if they are ready to order
2. Inform the guests about the specialties on the menu for
that week
3. Write down the order details on Food Order Form
4. If a guest order a steak, as how would the guest like
the steak cooked
5. Describe the menu whenever asked unless you want to
upsales the products on menu
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The steps in taking beverage order
6. Explain the ingredient as well if asked
7. Apologize if the item a guest order is not available,
recommend an alternative
8. Offer an extra side dish, extra vegetable or salad
9. Repeat guest order
10. Ask the guests for confirmation that the order is corrct
11. Tell guests you will back with their meal
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Important phrases
• Specialties (in restaurant) = certain food items that are
freshly made or avaialable on that day or week
• Starter = another name for the first course of a meal
• The main course (entress) = the biggest part of the meal,
such as meat or fish
• Run out of [something] = that item is finished or used up
and there is no more left
• Ingredients = the different food items used to make a
certain dish
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Important phrases
• Dish = a certain type of food / container for holding or
serving food
• Saute = fry quickly in a little oil
• Rare, medium, well done = to describe they way meat is
cooked
• Light food = food that is easy to digest. Usually a small
quantity
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Activity
• Practice the language in taking food order in groups
• As a waiter  take guests food orders. Explain food
ingredient and how it is prepared.
• As guests  order a food (Western cuisine). Ask the
food indredient and how is the preparation.
• The lecturer will ask you to demonstrate a role-play
randomly
• Watch and analyze your friends performing. You are free
to give comment and input
• Do your best!!
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