Аттестационная работа. Restaurant "Yelets". Иностранный язык в профессиональной деятельности (английский язык)

1.

ГОБ ПОУ «Елецкий лицей сферы бытовых услуг»
АТТЕСТАЦИОННАЯ РАБОТА
RESTAURANT “YELETS”
ДИСЦИПЛИНА: ИНОСТРАННЫЙ ЯЗЫК В ПРОФЕССИОНАЛЬНОЙ
ДЕЯТЕЛЬНОСТИ (АНГЛИЙСКИЙ ЯЗЫК
СТУДЕНТ: МАРТЫНОВ ВАСИЛИЙ ИГОРЕВИЧ
ГРУППА: ПК-42
Елец 2022

2.

CHARACTERISTICS OF CATERING ENTERPRISE
• Enterprise type: Restaurant
• Venue format:
Dining
• National cuisine: Russian
• Service range: place for: for children's parties, for regular visitors and banquets.

3.

MENU
HOT MEALS
• Borschtz
• Cheese soup
• Green borscht
• Solyanka
SALADS
• Caesar salad
• Olivier
• Salad with bulgur, vegetables and feta cheese
• Mimosa

4.

MENU
SECOND COURSES
• MASHED POTATOES WITH MUSHROOMS AND CUTLETS
• MEAT STEW WITH PICKLES AND SOUR CREAM
• POTATO CASSEROLE "PIGLET" WITH MEAT
• BRAISED YOUNG CABBAGE WITH MUSHROOMS AND POTATOES

5.

MENU
MEAT
• Grain-fed beef, which makes the meat tender and tasty
• Marble beef
• Pork with vegetables

6.

SPECIALITY
MEAT STEW WITH PICKLES AND SOUR CREAM
Ingredients
• Pork (flesh) - 500 g
• Pickled cucumbers - 160 g (2 pieces)
• Onions - 160 g (2 pieces)
• Sour cream 15 % fat - 120 g
• Sunflower oil - 40 ml (3 tablespoons)
• Ground coriander - 1/3 tsp.
• Ground black pepper - 1/5 tsp.

7.

SPECIALITY
MEAT STEW WITH PICKLES AND SOUR CREAM
• Recipe
• Cut the pork flesh into thin slices.
• Peel the onion and cut into thin half rings.
• Heat the oil in a frying pan and put the pork and onion in it.
• Sauté the meat and onion over a high heat, stirring frequently for 10 minutes.
• Slice the salted cucumbers into julienne strips.
• Put the cucumbers into the pan with the roast meat and onions.
• Stir in the salt, ground black pepper, sugar and ground coriander.
• Keep the pan on a high heat and stir the contents together.
• Cover the pan with a lid, turn the heat down to low and braise the pork for about 25-30 minutes. I did not add water during the braising process, the
sour cream and onion gave enough liquid.
• Serve the dish hot by itself with bread or a simple side dish: boiled rice, pasta or mashed potatoes.
• Bon appetit!

8.

THE ORGANIZATION OF THE WORKPLACE
ОРГАНИЗАЦИЯ РАБОЧЕГО МЕСТА
• Equipment
Оборудование
• Tools
Инструменты
• Tableware & utensils
Посуда

9.

THE ORGANIZATIONAL STRUCTURE
OF THE STAFF
• The kitchen is staffed by 3 chefs,
one of whom is a chef who looks
after and cooks with the regular
chefs, a manager and waiters work
in the hall, the manager meets
guests and makes sure the hall is
clean, waiters serve guests, take
orders and server the tables when
guests arrive.

10.

EXECUTIVE CHEF
• EDUCATION:
• Able to demonstrate excellent written and verbal communication in English and French
• Proficiency with computers and computer programs, including Microsoft Word, Excel and
Outlook.
• We employ the best chefs in russia who trained at Peter the Great St Petersburg Polytechnic
University

11.

STAFF TRAINING
• 2 to 4 days of paid training, new staff are trained and then start working part-time until 2
months have passed, the waiters are trained by the manager and the chefs by the chef