Every modern hotel offers some form of food and beverage service. In some, facilities are available only for a continental breakfast, while others have a small coffee shop or restaurant on the premises. In many small hotels or motels, these food services are often operated on a concession basis: the facility is leased to an outside operator who pays the owners of the hotel either a fixed rent or a percentage of the income. Many other hotels have complete restaurant service and also offer room service.
Food and beverage service is a major factor in hotel operation. In some large hotels, the income derived from this source actually exceeds income from room rentals. The food and beverage income in many hotels is increased by providing service for banquets and conventions.
Because of the large proportion of income contributed by a hotel's bars and restaurants, the food and beverage manager is a key member of the management staff. He has the overall responsibility for planning the food and drink operation and purchasing the hundreds of items that are necessary for the restaurants and bars. In a very large establishment, two people may be assigned to this task — one to order food and the other to order wines and spirits. The food and beverage manager's staff may also include a storekeeper, who stores and issues food, beverages and restaurant and kitchen supplies.
The kitchen itself is almost a separate kingdom within the hotel. The head cook, almost always designated by the French word Chef, is the boss. The chef is responsible for planning the menus and for supervising the work of the other chefs and cooks.
Under the supervision of the chefs are the cooks who actually cook the food and then place it on the plate for the waiters to pick up. Under the cook's supervision are the kitchen helpers who, for example, peel potatoes, cut up vegetables, and bring food from the storeroom to the kitchen. The kitchen staff also includes dishwashes, even in a kitchen equipped with electrical appliances; someone must load and unload the machines.
In the restaurant, as well as in the kitchen, there are also different kinds of jobs. The person who seats the guests is called captain. In restaurants with a very formal style of service, the captain also takes the guests' orders. The meals are served by waiters or waitresses. In less formal restaurants, the waiters and waitresses take orders and serve the meals. Most restaurants also employ busboys, who pour water, clear and set tables, and perform other similar chores. In some restaurants, however, the waiters and waitresses carry out these tasks. In an elaborate restaurant, there is often an employee called the wine steward or sommelier, who takes orders for wine and sometimes for other alcoholic drinks. Finally, there are cashiers who receive payment or signed bills from the guests. When the guest puts his restaurant bill on his hotel account, this information must be passed along to the accounting office as quickly as possible (2542 знака).
(Королева Н.Е. Английский язык. Сервис и туризм. English For Tourism: Учебное пособие / Н.Е.Королева – Изд. 5-е – Ростов н/Д:Феникс, 2011. – 407с.)
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