2. Taking Food Order Meeting 4 Subject: V0032 - Restaurant English Year: 2009 - 2010

3. Bina Nusantara University 3 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?

4. 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. Bina Nusantara University 4

5. The language involved in describing food menu: Names of dishes Names of ingredients Verbs of preparation Adjectives describing the result of preparation Bina Nusantara University 5

6. 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. Bina Nusantara University 6

7. 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 Bina Nusantara University 7

8. 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 Bina Nusantara University 8

9. 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 Bina Nusantara University 9

10. 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 Bina Nusantara University 10

11. 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!! Bina Nusantara University 11