ROOM SERVICE

- ROOM SERVICE ATTENDANT: Is a employee of the hotel that carryng foods and drinks at the clients.
- Maria is room service attendant of Marakos 490 restaurant.
- SIGN FOR: Something how an ítem or service where you writing your name on a receipt.
- the customers sign for the total of the restaurant's bill.
- TRAY: Is a piece of plastic or metal that used the waiter for carryng the plates or drinks.
- the waiter uses the tray to load the dishes that are on the table.
- DIAL: A number pone for to order to make a call.
- Luana dials the room service number to order a pizza.
- DELIVERY TIMES: Is the time that you wait for arrive something.
- the delivery time for our dinner is 20 minutes
- KITCHEN LOAD: Refers the number of orders the kitchen.
- The cheff maintains the order of the kitchen load.
- CUTLERY: Is the knives, spoons that a person uses to at food.
- the waiter puts the cutlery on the table.
- CART: Is a big container that used for carryng ítems.
- The kitchen assistant puts the plates and cutlery in the cart.
- LATE-NIGHT: Is a take place after regular hours.
- She carried on working late into the night
- FEE: Is the total of money that you pay for a service.
- We pay a monthly fee for cleaning services.

BANQUETS

- BANQUET MANAGER: Is the person that organizes an event.

- The hotel has a banquet manager for all type of event.
- BANQUET CAPTAIN: Is a person who Works in food services. Supervises the banquet.
- Banquet captains work in hotels and independent banquet
- MAITRE D’: Is a person who is charge of the restautant.
- I asked the maitre d 'for a quiet table by the pool.
- PRE-MEAL MEETING: Is a pre-details of all the evento.
- the couple made a pre-meal meeting
- SIDEWORK: is any small task to a person's regular job locations.
- el mozo complete all assigned sidework
- LIQUOR LIABILITY LAWS: Are rules that use a restaurante or Bar.
- The ozone disco uses the Liquor Liability Law.
- TOASTER: Is a machines used to toast bread.
- Maria use a toaster oven to bake bread
- URNS: Used for serving coffee or other hot drinks
- Maria use the urns for drink a tea.
- BUS TRAY: Is a large tray used to cleaning tables.
- Jose was putting plates on the bus tray table
- QUEEN MARY CARTS: It’s used to move food or dishes from one place to another.
- the assistant of the waiter puts the dishes in the queen mary carts
- SILVERWARE: are spoons, knives used for eating.
- the waiter puts the silverware on the table.
- DISHWARE: Are sets of plates.
- the waiter use the dishware for setting a table
- GLASSWARE: Are glasses and other type of glasses that used for drinking.
- The waiter filled our glasses with water.
- BEVERAGE MACHINES: Is a dispense different kinds of drinks.
- Luna used the beverage machine to serve herself a pear juice
FOOD STORAGE
- PRESERVATION: Is a process that used for keeping food safe and fresh.
- chefs preserve all food in a restaurant.
- FRIDGE: is a machine that used for food cold
- Joan saves her yogurt in the fridge
- PANTRY:Is a storage room for dry foods
- Every restaurant must have a pantry.
- WALK-IN FREEZER: Is a room used for frozen food.
- the fish are stored in a Walk-in freezer
- SET THE TEMPERATURE: Is what you regulate the temperatura cold or hot.
- The refrigider has a Set the temperature for the vegetables.
- READY-TO-EAT: Doesn’t require any cooking.
- Sushi is a meal that doesn’t need cooking.
- SEAFOOD: Is food made from of fish and other animal that live in the sea.
- I love seafood
- BEEF: Is a product made from meat of cows.
- She cut some beef and made him a sandwich
- PORK: is product made from of pig.
- Ana cut some pork and made him a sandwich
- POULTRY: Are products made from of chickens, turkeys and birds.
- On a farm we find poultry.
- DRY GOODS: Included bread, cereal an rice that don’t need cold.
- Dry good don’t need refrigeration.
- CANNED GOOD: is a food like soup an vegetables.
- in the supermarket there is canned good
- EXPIRATION DATE: IS the date a food isn't to eat.
- the date of expiration of the oil is in July
- ON ICE: is when you served something with ice.
- the fish are placed on ice
- SPOILAGE: is the condition of food that is ruined.
- the Food spoilage problems occur always

ORDERING FOOD SUPLIES

- STOREROOM: is a place where are ítems or equipment of a restaurante, bar and other.
- My restaurant has a kitchen and storeroom
- INVENTORY: Is a list of all the ítems in a place.
- The bartender makes an inventory of the products
- QUANTITY: is the amount of something.
- The wine is made in small quantities
- PAR LEVEL: is the total of food and supplies that have a restaurant.
- then use the par level to figure the products
- RUNNING LOW: To be something be out of it.
- In the kitchen we're running low on water
- OUT OF: is to not have anymore of it.
- you dog cant out of your home
- REORDERED: is to purchase more of it.
- Call us when you're ready to reorder the ítems
- VENDORS: are people who sell things.
- In Lima there are many street vendors.
- PACKING DATES: is a date of a product or food.
- all product should have PACKING DATES
- DISTRIBUTOR: Is the person that provides restaurants with supplies.
- the distributor left the fish in the warehouse
- FOOD BUDGET: Is the money that a restaurant can spend on food.
- the counter spent the food budget in vegetables and meats
SPECIAL FUNCTIONS

- VENUES: Is a location or building where an event takes place.

- The river some be the venue for a powerboat world championship evento.
- WEDDING: Is a ceremony during which people set married.
- The couple radiate happiness on their wedding day.
- ANNIVERSARY: Is the day on wich an important event happened in revious years.
- My parents celebrated their wedding anniversary last week.
- GALAS: Is a large room used for events and dancing
- the event was realized in gala room.
- CHANGING ROOM: Is a room where someone can change clothes and prepare for an event
- the waiter used the changing rooms for change clothes and start the event.
- WEDDING PARTIE: Is a group of people who participate in a wedding.
- Maria y José did a wedding parties for a control of participants.
- EVENT COORDINATOR: Is the person responsable for planning special events.
- Event coordinator planned the wedding of My brother.
- BLOCK OF ROOM: Is a number of rooms in one section of the hotel for one group of people.
- In the hotel sheraton reserved a block of room for an event.
- GROUP SALE: Is a part of the sales department at a hotel.
- The group sale sold me 3 rooms at a special rate.
- CONTIGENCY PLAN: Is a procedure that to in case an event doesn’t happen as planned.
- The hotel has several contingency plans in place to in case of emergency.
- CONTRACT: Someone is to pay for a services for a short time.
- Miguel has contracted five experts to carry out the event.
- OUTSIDE CATERER: Is a Company paid to plan and organize the menu and meals of a event.
- They contracted an outside caterer to plan their wedding.
- CASH BAR: Is a bar that requires people to pay for their drinks.
- the hotel sunec has a cash bar on the second floor.
- OPEN BAR: Is a bar service that hasbeen paid for by the host.
- at the festival there was a bar open until 4pm.
- CORK FEE: Is an amount that some charge for each.
- In the clubs there is a cork fee but 2 bottles per group.