How can I help you. REA. Podręcznik do języka angielskiego w

How can I help you. REA. Podręcznik do języka angielskiego w

Joanna Dolińska-Romanowicz
Dorota Nowakowska
Hotelarstwo. Tom VI. Język angielski zawodowy.
How can I help you?
Podręcznik
technik hotelarstwa
kwalifikacja T.11 i T.12
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Contents
8QLW
+RWHOW\SHVIDFLOLWLHVUDWLQJV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
9
Hotel and hotel types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotel facilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Star rating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chain hotels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
9
20
22
23
8QLW
'HVFULELQJDKRWHO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
25
Describing hotels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Comparing hotels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Asking for and giving information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
25
30
32
35
8QLW
5RRPIDFLOLWLHV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
37
Room facilities – vocabulary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Describing hotel rooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotel pictograms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Describing room facilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotel room types. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Giving directions inside the hotel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
37
50
52
56
5
8QLW
6WDIIDQGLQWHUQDORUJDQL]DWLRQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
59
Hotel jobs, responsibilities and duties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Describing duties/responsibilities. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Job advertisements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Describing a working day. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
59
63
66
68
72
8QLW
5HFHSWLRQļUHVHUYDWLRQV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
75
Front desk documents and equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Handling telephone calls at the reception desk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Types of guests . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotel offers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Types of reservations. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Confirmation of reservation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
75
77
80
82
85
97
8QLW
5HFHSWLRQļFKHFNLQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
99
Check-in/Registration procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Polite requests and suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Check-in dialogues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Giving additional information/suggestions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Welcoming VIP guests . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A welcome letter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
99
8QLW
5HFHSWLRQļFKHFNRXW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Check-out procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Check-out dialogues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A hotel bill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hotel questionnaires . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6
8QLW
$WDbUHVWDXUDQWļW\SHV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Types of restaurants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Describing restaurants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Describing dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Special menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8QLW
$WDUHVWDXUDQWļLQWHUDFWLRQV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Waiter’s responsibilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Serving the guest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Restaurant equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8QLW
5RRPVHUYLFHļ5HVWDXUDQWSUREOHPVDQGFRPSODLQWV . . . . . . . . . . . . . . . . . . . . . . . . . Ordering breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dealing with restaurant complaints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dealing with restaurant bills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 10 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
203
8QLW
6HUYLQJJXHVWV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205
Dealing with questions, requests and enquiries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Giving directions inside hotel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dealing with problems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Recreation options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dealing with complaints in writing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Guest safety – special announcements in emergencies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
205
220
227
229
8QLW
&RQIHUHQFHVVHPLQDUVEDQTXHWV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Conference equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Conference arrangements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Banquet arrangements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Describing conference facilities. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Booking a conference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
233
237
239
252
7
8QLW
7RXULVPDQGUHFUHDWLRQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255
Travelling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Means of travel and transport . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leisure time activities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tour and tourism types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Around Poland and Europe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 13 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
255
256
259
260
263
269
8QLW
3ODQQLQJDWRXU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tourist information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Travel booking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Describing places of tourist interest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tour itinerary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Letter with a tour offer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Asking for/Giving directions outside . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
272
273
276
279
282
283
288
8QLW
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Job adverts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Application documents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Job interview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Test Yourself 15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
298
309
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Unit
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WHAT
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HOW
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Types of restaurants
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141
Unit 8
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a. Look at the photos and match them with the correct place names, as in the example.
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1)
http://www.bluetime.pl/foto_dane/wysiwyg/Image/bar%20duzy%20-edit.JPG
Pub/bar
A
http://www.kabaczek.eu/www/pl/galeria
2)
142
http://www.tiresthotel.pl/galeria.php
3)
http://www.kabaczek.eu/www/pl/galeria
5)
http://zlotyklucz.pl/pl/Punkty
Unit 8
4)
6)
7)
8)
143
Unit 8
b. Match the descriptions below with the dining places presented in the photos.
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LANGUAGE CORNER
bD
Meals included in hotel rates
Hotels offer their guests accommodation and meals. Rates may include some meals,
which is reflected in these commonly used abbreviations:
EP (European plan) = no meals included in the room rate
CP (Continental plan) = continental breakfast included
CB = continental breakfast included
Bermuda plan = full breakfast included
HB (Half Board)/HP (Half Pension)/MAP (Modified American Plan)/demi-pension
= two meals included: breakfast and one main meal
AP (American Plan)/Full board/FAP (Full American Plan) = all three mealss provided
SC (self catering) = guests take care of their own meals
144
Unit 8
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HOTEL ***
PRICE LIST
All accommodation units are equipped with
bathroom/toilet, hairdryer, telephone, satellite TV, mini bar,
air-conditioning, heating, free Internet access, safe in room
*ROOM
SINGLE ROOM
comfort
SINGLE ROOM
deluxe
DOUBLE ROOM
comfort
DOUBLE ROOM
deluxe
DOUBLE ROOM
+ extra bed
APARTMENT
A2+1
B&B
01.10. – 30.04
half board full board
B&B
01.05 – 30.09
half board full board
120
135
150
130
145
160
150
165
180
165
180
195
70
85
100
80
95
110
80
95
110
90
105
120
65
80
95
75
90
105
100
115
130
110
125
140
* EUR per person/day
e.g.
Customer:
I would like to ask about the prices.
Staff:
Certainly, madam. What would you like to know?
Customer:
How much is a double room with full board in high season?
Staff:
The comfort type room costs EUR 110 from 1 May to 30 September, and the
deluxe type is EUR 120.
Customer:
And what’s the price for a single room with half board, the comfort type?
Staff:
It’s EUR 145.
145
Unit 8
Describing restaurants
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TRUE
FALSE
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b. Listen again and complete the gaps with the words you hear.
$
Uptown Restaurant
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Riverwalk Restaurant
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146
Restaurant Kronprinz Rudolph
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Opracowano na podstawie http://rudolph.schick-hotels.com/en-index.htm
'
Cocktail Lounge
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c. Which restaurant do you like best? Why? Discuss it with a partner.
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a. Read the advertisements and match the restaurants’ signs with the appropriate texts.
1
TRATTORIA
2
3
4
5
6
EARLS COURT
THE MINT LEAF
75$',7,21$/)/$92856,1
$125,*,1$/6(77,1*
75$',7,21$/',6+(6
,1$5867,&6(77,1*
LE ROCHE
CARLOS
&/$66,&$1'02'(517$67(6
,1%5($7+7$.,1*'(&25
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TRATTORIA
THE RED FORT
$)$9285,7(:,7+(17+86,$6762)
,7$/,$1&8,6,1(
$&+$1&(7275<1(:',6+(6
(9(5<:((.
147
Unit 8
&
Unit 8
b. Fill in the table with the missing information.
Name of the
restaurant
Interior decoration
Cuisine
Characteristic
features
c. Underline the adjectives in the advertisements. Look up the new words.
148
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Menus
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1)
SOPAS / SOUPS
Sopa con chile - with meat, red beans and cheese
£ 3.50
Sopa mexicana - with meat and vegetables
£ 3.50
Callos - spicy tripe with bacon, red beans and chili
£ 4.75
PLATOS FUERTES / MAIN COURSES
Burritos
V
C
C
lled with corn, red beans, grilled red pepper and courgette, salad
lled with meat and corn or red beans, salad
£ 4.75
£ 5.00
lled with grilled chicken, lettuce and cheese, salad
£ 5.00
lled with corn, red beans, grilled red pepper and courgette, salad
£ 4.75
Enchiladas
V
C
lled with meat and corn or red beans, salad
£ 5.00
C
lled with grilled chicken, salad
£ 5.00
C
lled with grilled pork loin, salad
£ 5.50
149
Unit 8
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Unit 8
2)
COLD SNACKS
1. Smoked and parthy dried beef
with hot sauce
2. Rabbit páté
with currant sauce
100/40 g 15.90
100/60 g 13.50
3.
4.
5.
6.
Steak Tatare
Leopolitan herring
Herring in pepper
Pork ÀOOHW stuffed with plums
80/60 g
80/60 g
80/40 g
60/20 g
25.00
10.50
10.50
12.50
SOUPS
7. Bread soup with white sausage 200/50/20 g 11.50
8. Leopolitan tripes
250 g 16.50
9. Broth with ´NRãGXQ\µ
(ravioli type pasta)
200/100 g 15.90
10. Clear borsch
200 g 11.50
11. Borsch with white haricot beans 200/40 g 13.90
12. Borsch with ´NRãGXQ\µ
(ravioli type pasta)
200/100 g 15.90
13. Cold borsch with egg “FKãRGQLNµ
(seasonal dish)
250/20 g 14.50
LEOPOLITAN DISHES
14. Cabbage parcels “*RãĈENL .UHVyZNLµ
with wild mushroom sauce
180/100 g
15. Cabbage parcels “*RãĈENLµ
with tomato sauce
180/100 g
16. Roasted ham “:LDUXVµ
170 g
17. Old Polish bigos with ribs
300/100 g
18. Pork knuckle “*RORQNDµ
with cabbage and peas
– per 100 g
24.90
24.90
25.90
26.90
8.00
19. Roast veal “à la ']LHGXV]\FNLµ 100/100 g
20. Leopolitan roast pork
100/100 g
21. Beefsteak with Leopolitan sauce 140/100 g
22. Traditional pork cutlet “VFKDERZ\µ
served with fried cabbage
150/100 g
23. Chicken ÀOOHW with smoked sheep
cheese “RVF\SHNµ and garlic butter 150/50 g
GRILLED DISHES
– per 100 g 9.50
– per 100 g 9.50
– per 100 g 9.50
– per 100 g 9.50
(items 24.–29. by weight)
32. Shashlik à la Hunter
24. Roast hot pork ribs
33. Pork rolls
25. Roast hot pork ribs
34. Beef ÀOOHW shashlik
26. Grilled Polish sausage
35. Pork ÀOOHWV
27. White sausage
36. Burning beefsteak
28. Grilled black-pudding
´.DVKDQNDµ
– per 100 g 9.50 37. Grilled chicken wings à la devil
29. Roast trout
– per 100 g 9.50 38. Potato shashlik
30. Pork neck with mushrooms
130/50 g 23.50 39. Jacket potato
31. Steak with garlic
130/50 g 29.90 40. Grilled mushrooms
41. Recommended for meat – chanterelles with cream
100 g 16.50
42.00
25.90
55.00
25.50
28.00
140 g
150 g
160 g
160 g
150 g
160 g
200 g
200 g
100 g
23.50
27.00
40.50
35.00
55.00
18.00
12.00
8.50
12.00
240 g
240 g
240 g
360 g
18.00
18.00
18.00
27.00
PANCAKES
42. Leopolitan pancakes with sauce
43. With cabbage and mushrooms
44. Hot with paprika
45. Plate of pancakes ´6XUSULVHµ
240 g
240 g
240 g
360 g
22.00
22.00
22.00
27.00
46. With blueberries and cream
47. With strawberries and cream
48. With apples and cream
49. Plate of sweet pancakes
3,(52*,WUDGLWLRQDO3ROLVKÀOOHGGXPSOLQJV
50. Pierogi with meat stuffing
10 pcs/250 g 25.00 52. “Ruskie SLHURJLµ with cottage cheese
51. Pierogi with cabbage and mushrooms
and potato
10 pcs/250 g 25.00
10 pcs/250 g 25.00 53. Plate of mixed pierogies
12 pcs/300 g 30.00
Before the meal we serve old-style Polish bread at 3.20 for portion and homemade dripping for free
Opracowano na podstawie http://www.lwowska.com.pl/karta/1_en.pdf
150
Unit 8
3)
Metisse Restaurant
Hors-D’Oeuvres
Moules à la Marinière
Mussels cooked in white wine, butter, parsley, and shallots
La Soupe du Jour
Soup of the Day
Les Escargots au Beurre, Tomate, Ail, Persil et Noisette
Snails with butter, tomatoes, garlic, parsley and hazelnuts
Main Courses
La Poitrine de Poulet Cordon Bleu
Free range chicken breast stuffed with ham and cheese
served with a bechamel
Penne à la Monegasque
Penne pasta with tomatoes, basil, garlic, and extra virgin olive oil
La Poitrine de Canard Rôtie et sa Sauce à la Poire
Roast duck breast served with a pear sauce
Fillet de Porc à la Moutarde
Pork tenderloin with a mustard sauce
Fillet de Lotte enveloppé de Serrano Ham et sa Sauce au Poivron
Filet of monkfish wrapped with serrano ham
and served with a bell pepper sauce
Desserts
La Crème Brûlée à la Vanille
Traditional vanilla crème brûlee
Profiterolles
Puff pastry with vanilla ice cream and hot chocolate sauce
Le Sorbet du Jour
Homemade sorbet of the day
3-course dinner – $55
151
Unit 8
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a. Put the names of dishes listed below in the correct gaps in the menu.
Sirloin Steak,
Caesar Salad,
Baked Halibut,
Seafood Chowder,
Banoffee Pie,
Pâté with Redcurrant Jelly and Melba Toast
Garden Restaurant Menu
STARTERS
1___________________________
Thai-Style Spicy Fish Cakes
Salmon and Spring Onion Cakes
With mixed leaves and sweet chilli sauce
2___________________________
With romaine lettuce, crispy bacon, herb croutons & parmesan
Crispy Potato Skins
Melted Swiss cheese, garlic & herbed sour cream
Honey Chicken Salad
Romaine lettuce tossed with our honey mustard dressing and topped with tomatoes,
cucumbers, egg, cheddar and asadero cheeses, and breaded chicken tenders
€ 5.75
€ 6.50
€ 6.50
€ 6.50
€ 6.50
€ 8.50
SOUPS
Chef’s Soup of the Day
3__________________________
French Onion Soup
Caramelized onions, brandy and spices; topped with croutons
and a three-cheese crust
€ 5.75
€ 5.50
€ 6.50
All soups served with a selection of bread
MAIN COURSES
Mediterranean Chicken
Baked supreme of chicken stuffed with mozzarella cheese, wrapped in parma ham,
with sweet roasted bell peppers and basil pesto
Chicken Supreme
Succulent chicken breast, pan-fried to perfection
Lamb Chops
With rosemary and mint sauce
4__________________________
On a bed of mashed potatoes with pepper sauce or garlic butter
Medallions of Beef Fillet
With roast shallots and red wine sauce
Swordfish Supreme
With tomato and oregano concasse
5__________________________
With spicy crab meat and coconut rice with ginger
€ 17.50
€ 17.50
€ 23.50
€ 23.50
€ 25.50
€ 24.50
€ 24.50
All main courses are served with salad or seasonal vegetables and your choice of either
new potatoes, French fries or sautéed potatoes.
152
Unit 8
Garden Restaurant Menu
DESSERTS
6__________________________
Pastry case filled with layers of caramel and bananas, topped with more
bananas and cream
Selection of Ice Creams
Choose from a selection of chocolate, strawberry or vanilla ice creams
with a choice of sauces. All served with a delicious shortcake biscuit.
Hot Dessert of the Day
Please ask our waiting staff for today’s hot dessert, served with either hot custard,
pouring cream or vanilla ice cream
€ 5.50
€ 5.50
€ 5.50
WINE LIST
Champagne and Sparkling Wines
Moet Non-Vintage
Chardonnay and Pinot Noir Blend
Dom Perignon
Richly textured and superbly complex
Graham Beck Rose
A steely dry and elegant classically styled bubbly
€ 40.00
€ 40.00
€ 35.00
White Wines
Graham Beck
Sauvignon Blanc – ripe tropical flavours, with fig, granadilla and pear
Brampton
Chardonnay – ripe unoaked version, with tropical and citrus flavours
Chardonnay Pinot Noir
Fruit and elegance, with characteristic hints of ripe red berries
€ 18.00
€ 18.00
€ 18.00
Red Wines
Hamilton Russell
Pinot Noir – legendary Cape version of a Burgundy great
Boschendal 1685
Shiraz – a graceful wine with layers of ripe berry and white pepper
Bellingham
Merlot – medium-bodied, sleek and delicious
€ 18.00
€ 18.00
€ 18.00
Wine by the Glass
Sauvignon Blanc, Chardonnay, Rose, Shiraz, Merlot
€ 5.00
b. Look up the unknown vocabulary and make notes in your notebook.
153
Unit 8
LANGUAGE CORNER
bE
E
Types of menu
à la carte menu = a menu which has individual dishes listed with separate prices;
guests choose from a full list of options
table d’hôte menu = a menu which offers a full-course meal with a limited number
of dishes to choose from at a fixed price (also called prix fixe)
carte du jour = a menu which lists dishes available on a particular day
wine list = list of wines and their prices
* Restaurants may offer separate menus for beer, spirits, mixed drinks,
desserts, and for specific customers like children (children’s menu).
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Polish Cuisine“ by REA). Guess the names of the dishes and write them at the top of
each recipe. The names are given on page 163.
1) ______________________________
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300g white sausage,
100g smoked bacon,
1 onion,
2 dried cep mushrooms,
2 cloves of garlic,
1 tsp stock from soup cubes,
1 bay leaf,
2-3 grains allspice,
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salt, pepper,
4 hard-boiled eggs,
½ cup thick cream.
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154
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1 kg cooked potatoes,
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2) _____________________________
2-3 eggs, salt.
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3) _____________________________
VHUYHV
1 ½ kg sauerkraut,
1 small head white cabbage (about
1kg),
350g pork ribs,
200g smoked streaky bacon,
350g cold meats (pieces of ham,
smoked sirloin, pork roast, roast
poultry, roast beef),
300g sausage,
200g pitted prunes,
2 tbsps honey,
150g raisins,
2 cups strong stock,
1 bay leaf,
10 peppercorns,
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4-5 allspice berries,
1 large onion,
1-2 cloves, ½ tsp dried
thyme,
100g lard,
1 cup water,
1 cup Madeira,
salt, pepper, paprika.
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4) _________________________
1 kg whole-milk cottage cheese,
10 eggs,
1350g sugar,
60g butter,
120g raisins,
½ vanilla pod.
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120g butter,
2 egg yolks,
grated rind of 1 lemon.
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155
Unit 8
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156
LANGUAGE CORNER
bF
Describing dishes
Useful expressions:
Excuse me, could you explain the menu to us, please?
What’s the soup of the day?
What’s the special today?
This is a vegetarian/pasta/meat/fish/one-pot dish.
It’s a kind of dessert/meat, with…
It’s a light dish made with…
It consists of rice and pan-fried chicken.
It contains a few kinds of shellfish.
It’s made from layers of boiled rice and sautéed vegetables.
It’s served with rice or chips.
It’s served with a side of sour cream/salsa sauce.
It’s served warm/cold/sizzling hot.
… topped with cheese crumbles.
It’s a chicken breast filled with garlic butter…
It’s wrapped in puff pastry/a pancake.
Classifying food:
By parts of the menu:
cold starters/appetizers, soups, warm starters/appetizers, main courses (vegetable,
fish and seafood, meat, poultry, pasta), desserts.
By the cooking method:
boiled, fried, roast, stewed, steamed, poached, baked, grilled, sautéed, flambéed,
stuffed, coated with breadcrumbs, marinated, etc.
By taste:
spicy, hot, mild, sweet, sour, sweet and sour, bitter, salty; tasty, delicious, splendid,
exquisite, excellent, etc.
When something’s wrong:
too fatty/greasy, too salty, too soft, too hard, too cold, too warm/hot, too bitter, too
sour, too sweet, too spicy, too bland, etc.
Classifying wine:
dry, medium-dry, medium-sweet, sweet, rosé, sparkling, smooth/soft, light,
t,
subtle, noble, heavy, fruity, rich, herbal, balanced/rounded, crisp, aromatic,
bitter, mature, ripe, elegant, etc.
157
Unit 8
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Chicken Curry
½ tsp turmeric
1 tsp ground cumin
½ tsp ground coriander
2 tsps tomato purée
½ tsp garam masala or 2 tsp
curry paste
60 ml double cream
INGREDIENTS
90 ml olive oil
2 medium onions
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4 cloves of garlic
2 green chillies
½ tsp salt
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Banoffee Pie
INGREDIENTS
YOU WILL NEED:
1 400 g tin of condensed milk
3 large bananas
1 pack of chocolate Hob-Nobs
300 ml whipping cream
50 g dark chocolate
3 tbsp of butter, melted
1 large saucepan with lid, 1 large zip lock bag,
1 rolling pin, 1 grater,
1 9 inch, spring-form cake tin,
1 spatula, 1 spoon, 1 small bowl,
1 medium bowl, 1 electric mixer,
1 knife, 1 chopping board, tongs.
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_________________ MENU
Saturday & Sunday
February 13 & 14
Three courses $45
Ravioli of ‘Native Blue’ Lobster
Roasted Mushroom Sachets
Applewood Bacon Wrapped Shrimp
~~~
Grilled Hanger Steak
Fresh Atlantic Salmon
Butter-roasted Stone Bass
~~~
Crème Brûlée
Warm Chocolate Pudding
Toffee Chocolate Square
160
Restaurant __________
American steak
thick portion of meat with
grilled vegetables
and several kinds of sauces
'
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Unit 8
(
Venison carpaccio
Quails fried in Pinery sauce
Pheasant in grape sauce
JaegerMeister venison loin
Guinea fowl in orange and banana sauce
Rabbit in a nut and grape sauce
Roedeer in cherry sauce
Hare à la hunter
*
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Fresh Homemade Vegetable Soup
Prawn & Fresh Pineapple Cocktail
***
Grilled Fillet of Salmon with Parsley Sauce
Roast Stuffed Turkey & Ham with Cranberry Sauce
Chicken Fillet with Mushroom Sauce & White Wine Sauce
***
Christmas Pudding & Brandy Sauce
Sherry Trifle
Cheesecake
***
Freshly-brewed Tea/Coffee & After-dinner Mints
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classmates.
161
Unit 8
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Ingredients
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Unit 8
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stron internetowych:
www.visitbritain.co.uk
www.hostelengland.com
www.fweb.org.uk
www.all-hotels
www.polhotels.com
www.appartementhotels.com
www.hotelmanagement-network.com
www.hotelarze.pl
www.lwowska.com
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www.seekrakow.com
www.rudolph.schick-hotels.com
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hotelowy) romakoma/Shutterstock.com, (zajazd) StäPSÀL3ROVND6S]RR6SULQW0HGLDFDPSLQJGODVDPRFKRGyZ
Dmitry Naumov/Shutterstock.com, (willa) Dmitry Naumov/Shutterstock.com, (hostel) REA, (hotel w Nicei) anshar/
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Shutterstock.com, (recepcja) Polonia Palace, Warszawa, ( recepcja) michaeljung/Shutterstock.com, (boy hotelowy)
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ssuaphotos/Shutterstock.com; s. 75 (recepcja) Lars Zahner/Shutterstock.com; 99 (recepcja) Robert Kneschke/
Shutterstock.com; s. 131 (monety) remik44992/Shutterstock.com, (banknot) repro, (voucher) repro, (karta kredytowa)
Ingram Publishing/Theta, (czek) repro, (bon wycieczkowy) repro, s. 141 (maitre d’hotel) Stephan Huger, (kucharz)
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do brandy) Michael C. Gray/Shutterstock.com, (kieliszek do grappy) serg_dibrova/Shutterstock.com, (kieliszek do
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Shutterstock.com, (stojak do pisania) ImageTeam/Shutterstock.com, (pilot) Daria Teplova/Shutterstock.com, (gratisy
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w sprawie pracy) Adam Gregor/Shutterstock.com;
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