Сократите текст до 6-7 предложений из основной информации menu planning. the menu is a listing of the items the food service establishment has for sale. the menu is an important component of food service operations. without a menu the customers will not know what their choice is for dishes to order. the menu creates an image of the establishment. it should be in harmony with the type of the food service establishment. for example, fast-food or quick-service restaurants offer a limited number of menu items but they sell these items in large quantifies. their customers are served at a sales counter, that is why separate menus are not needed. customers are familiar with the standardized menu and do not need its description. fast-food restaurants simply post names and prices of their products near the sales counters.on the other hand, a big restaurant would have an altogether different menu. first, the number of menu items would be much greater. the traditional table-service restaurant might have a menu as large as a book with detailed descriptions of its wide range of dishes. to draw attention to daily specials some restaurants find it useful to box these items on the menu or to write them on a chalkboard near the entrance. the menu planning is organized on the basis of the available food products and kitchen staff. the service transfers the menu items from the kitchen staff to the customers. in order to properly serve customers, the servers should be ready to answer their questions. they should know what items are on the menu, the portion sizes offered, how the items are prepared. service should also know the meaning of all terms used on the menu so they can explain them to any customers. the menu is generally designed by the chef (head cook) of the restaurant. the structure of the menu is usually based on following courses: starters, soups, entrees, main courses, desserts. when a chef designs a menu, he (she) usually starts with the main course and then plans the other courses. there are four basic types of menus: 1. a la carte menu allows the customer to choose dishes which are cooked to order and served to the guests.2. table d'hote menu offers a limited choice of dishes. the guests have to take the whole meal consisting of three or four dishes and pay a fixed price.3. carte du jour means "card of the day" and the dishes of this menu are served on this day only. 4. cycle menu is a number of menus, which are repeated in a certain period of time. it is usually used in hospitals, student and school can teens.
I Choose the right variant.
Mary c) will watch TV tomorrow.
Friends a)are jumping at the stadium now.
Ben often a)drinks juice.
Lucy b) cleaned her teeth yesterday.
We b) are listening to music now.
They c) will buy a flat next year.
Mary a)sings every day .
My mother b) cooked soup yesterday.
II Ask a special question.
Sam is playing the piano now. (What?)
What is Sam playing now? или What is Sam doing now?
Boys locked the door yesterday. (When?)
When did boys lock the door?
We will swim in the sea next summer. (Where?)
Where will we swim next summer?
Kitty often reads books. (Who?)
Who often reads books?
1.I will not play the piano next year.-Я не буду играть на пианино в следующем году.
2.Will he play chess tomorrow?-Будет ли он играть в шахматы завтра?
3.You will not eat apples tomorrow.-Ты не будешь есть яблоки завтра.
4.Will you like apples?-Ты любишь/будешь яблоки?
5.Will your brother go to the exhibition next Sunday?-Пойдет ли твой брат в поход в следующую субботу.
6.She will live in Kiev next year.-Она будет жить в Киеве в следующем году.
7.They will give me presents on my birthday next year.-Они подарят мне подарки на моем день рождения в следующем году.