English for Hotel and Catering Industry (Unit 16 - Explaining and Instructing)

English for Hotel and Catering Industry (Unit 16 - Explaining and Instructing)

• Posted by zar ni (My Way!) on December 25, 2012 at 17:26
•  
• ဒီသင္ခန္းစာမွာေတာ့ ေန႔စဥ္လုပ္ေဆာင္ရတဲ့လုပ္ငန္းေတြကို တစ္ေယာက္နဲ႔တစ္ေယာက္ ညႊန္ၾကားေျပာဆိုရာမွာေျပာဆိုပံု၊ ရွင္းျပပံုေတြျဖစ္ပါတယ္။ Unit 8 မွာတုန္းကတစ္ခါ instruction နဲ႔ပတ္သက္တဲ့သင္ခန္းစာကိုေလ့လာခဲ့ၿပီးပါၿပီ။ အခုတစ္ခါ တာ၀န္၀တၱရားေတြနဲ႔ တြဲၿပီးေလ့လာရ ပါမယ္။

Unit 16 Explaining and instructing

How to do it right

1.

A: Right. This morning, we have to prepare the lunch vegetables. I’ll show what to do. First, you must wash your hands, over there in the hand basin. Let’s start with carrots. Peel them like this.

B: Is this OK?

A: Fine. Then we have to julienne the carrots. Cut them into little sticks like this. I’ll do that. You sort and wash the new potatoes. Slice the big ones in half.

B: Do we have to scrape them?

A: No, we don’t. We pour them with the skins on. Then I’ll chop the onions and you can do the broccoli. You have to break it into florets and wash it well in cold water. It mustn’t cook for long, only four or five minutes.

2.

Lynn: Hi Petra, my name is Lynn. First we have to strip the beds, sheets, pillowcases… everything. Put the dirty linen in the laundry bag here. You do that and I’ll clean the bathroom. Everything must be spotless.

Petra: Fine, do we have to change the towel every day?

Lynn: No, only if guests leave the floor. But we have to replace the complimentary toiletries every day. They’re all on the trolley. So, shampoo, bath/shower gel and body lotions.

ေလ့လာထားရမည့္ expression မ်ား

I’ll show what to do.  ဘာလုပ္ရမယ္ဆိုတာျပမယ္။

First, you must wash your hands. အရင္ဆံုးလက္ကိုေဆးရမယ္။

Peel them like this.  ဒီလိုအခြံႏႊာပါ။

Cut them into little sticks. အေခ်ာင္းေသးေသးေလးေတြျဖစ္ေအာင္လွီးပါ။

It mustn’t cook for long. အၾကာႀကီးမခ်က္ရဘူး။

We have to strip the beds. အိပ္ယာျပင္ရမယ္။ (အိပ္ယာခင္း၊ ေခါင္းအံုးစြပ္၊စသည္တို႔ကိုခၽြတ္လဲသည္)

Put the dirty linen in the laundry bag, here. ညစ္ပတ္တဲ့အ၀တ္ေတြကိုေလွ်ာ္မယ့္အိတ္ထဲထည့္

(တကယ္ေတာ့ဟိုတယ္ကခင္းေပးထားတဲ့အိပ္ယာခင္း၊ အထည္ေတြဟာညစ္ပတ္တာမဟုတ္ပါ။ တစ္ခါသံုးထားၿပီးမေလွ်ာရေသးတာကိုဆိုလိုပါတယ္။)

Do we have to change the towel every day? ကိုယ္သုတ္ပု၀ါေတြကိုေန႔တိုင္းလဲေပးဖို႔လိုလား။

ေလ့လာထားရမည့္ေ၀ါဟာရမ်ား

bath/shower gel = ေရခ်ိဳးဆပ္ျပာရည္

beat = ေထာင္းသည္။ ထုသည္။

bin (rubbish) = (မုန္႔၊ မီးေသြး၊ အမႈိက္ စသည္ထည့္ရန္) အဖံုးပါသည့္ ပံုး

body lotion = ကိုယ္လိမ္းေဆး

break(v) = ခ်ိဳးသည္။ ဖဲ့သည္။

chop = ခုတ္သည္။ ပိုင္းသည္။ စဥ္းသည္။ ေပါက္သည္။

cut = ျဖတ္ေတာက္သည္။ လွီးျဖတ္သည္။

colander = (ေရစစ္)ဆန္ကာ

complimentary = အခမဲ့ေပးေသာ၊ ေမတၲာလက္ေဆာင္အျဖစ္ေပးေသာ

floret = ပန္းပြင့္ငယ္ (ပန္းေဂၚဖီအခက္ငယ္မ်ား)

fold = ေခါက္သည္

hygiene = ေရာဂါကာကြယ္ရန္ တစ္ကိုယ္ေရႏွင့္ ပတ္ဝန္းက်င္ သန္႔ရွင္းေရး။

julienne = (ဟင္းသီးဟင္းရြက္) အေျမႇာင္းငယ္၊ အေခ်ာင္းငယ္ျဖစ္ေအာင္လွီးသည္

linen = စားပြဲခင္း၊ အိပ္ယာခင္း၊ စသည့္အထည္အမ်ိဳးမ်ိဳး

pillow case = ေခါင္းအုံုးစြပ္

pour = ေလာင္းသည္။ ငွဲ႔သည္။ သြန္သည္။

prepare = ျပင္ဆင္သည္။

scrape = မ်က္ႏွာျပင္စင္ေအာင္ ျခစ္ခ်သည္။ ျခစ္ထုတ္သည္။

sheet = အလႊာ၊ အခ်ပ္

skin = အေရခြံ၊ အခြံ

slice = အခ်ပ္လိုက္အလႊာလိုက္လွီးသည္။

soap = ဆပ္ျပာ

spotless = အစြန္းအထင္းလံုး၀မရွိေသာ

sweep = တံမ်က္စည္းလွည္းသည္

stir = ေမႊသည္

utensil = ကိရိယာတန္ဆာပလာ

wash = ေဆးေၾကာသည္

whip = (ၾကက္ဥ၊ မလိုင္စသည္ကို) အျမႇဳပ္ထေအာင္ခေလာက္သည္

whisk = (ၾကက္ဥစသည္ကို)ပြလာေအာင္ေခါက္သည္

ေလ့လာထားရမည့္ ၀ါက်တည္ေဆာက္ပံုမ်ား

must, have to, don’t have to, mustn’t

You must wash your hands before preparing food.

(obligation = the speaker thinks that it is important)

You have to break the broccoli into florets.

(obligation = it’s part of their job.)

We don’t have to change the towel every day.

(no obligation= it’s not necessary)

You mustn’t smoke in the kitchen.

(prohibition = don’t do it.)

must နဲ႔ have to ဟာလုပ္ရမယ္၊ တာ၀န္၀တၱရားရွိတယ္ဆိုတာကို ရည္ညႊန္းတဲ့၀ါက်နဲ႔အေမးစကားေတြမွာဆိုရင္ အဓိပၸါယ္ တူပါတယ္။ တစ္ခ်ိဳ႕သဒၵါပညာရွင္ေတြကေတာ့ must ကနည္းနည္းပိုျပင္းတယ္လို႔ဆိုၾကပါတယ္။ mustn't ကလည္း strong obligation မ်ိဳးတားျမစ္တာျဖစ္တယ္။ လုပ္စရာမလိုဘူး၊ ၀တၱရားမရွိဘူးက်ေတာ့ don't have to နဲ႔သံုးပါတယ္။

ေလ့က်င့္ခန္း

၁။ ေအာက္ပါ၀ါက်မ်ားကို must, have to, don’t have to, mustn’t သင့္ေတာ္ရာတစ္ခုႏွင့္ျဖည့္ပါ။

1 You ............ have clean hands in the kitchen.

2 We ............ start work at 8.00 a.m.

3 I ............ (not) work on Sundays.

4 We ............ prepare the vegetables before 11.30.

5 The attendants ............ change the beds every day.

6 You ............ leave food on the floor. -

7 Guests ............ check out by 12.00 noon.

၂။ ေအာက္ပါတို႔ကို must, mustn’t သံုး၍အေဖာ္တစ္ေယာက္ႏွင့္ေလ့က်င့္ပါ။

Example: You must always greet customers with a warm smile.

• greet customers with a warm smile
• be polite
• don’t keep customers waiting long
• answer the phone quickly
• remember the caller’s name and use it
• don’t ignore customers while you are on the phone
• smile and make eye contact if customers are waiting
• look after customers with specific needs
• be patient and helpful at all times

၃။ ေအာက္ပါ၀ါက်မ်ားကို မွန္ကန္သည့္ႀကိယာျဖင့္ျဖည့္ပါ။

1 We have to julienne the carrots and. .... ..chop ......... the onions.

a) cut           b) prepare              c) chop         d) break

2 The kitchen porters ................ the potatoes before boiling them.

a) slice         b) strain                 c) beat         d) pour

3 You have to   ................ the broccoli and cauliflower into florets before boiling.

a) prepare     b) fold                   c) stir           d) break

4  ..............   the egg whites together to make meringue.

a) whisk       b) cut                     c) blend        d) stir

5 ...........…. the sauce to stop it sticking to the pan.

a) whip         b) stir                              c) break        d) beat

6 ................. the cream to make a topping for the desserts.

a) beat         b) blend                 c) whip         d) stir

7 ............ the fruit and chop it into pieces to make a fruit salad.

a) scrape      b) peel                   c) slice          d) cut

8 . ................. the meat thinly and put it on the plates.

a) whip         b) prepare              c) scrape       d) slice

9 The kitchen staff always  ................. their hands in the hand basin.

a) clean        b) wash                  c) dry           d) sweep

10 The kitchen porters  ................. and wash the floors every day.

a) sweep       b) make                 c) dust          d) prepare

ဒီေဆာင္းပါးေတြစေရးတုန္းက အေျဖထည့္ေပးဖို႔မရည္ရြယ္ပါဘူး။ ေလ့လာသူတို႔ ကိုယ့္ဘာသာေျဖၾကည့္ၿပီးမရတဲ့ဟာကို comment မွာ ေမးၿပီး အခ်င္းခ်င္းတည့္မတ္ေပးဖို႔သာဆႏၵရွိခဲ့ပါတယ္။ spoon feeding method ကိုဘယ္လိုမွအားမေပးခ်င္ပါဘူး။ ဒါေပမယ့္လည္း ဇြန္းကိုက္ခ်င္သူေတြမ်ားေနေတာ့အေျဖထည့္ေပးလိုက္ပါၿပီ။ ထပ္ၿပီးေတာ့တိုက္တြန္းလိုက္ခ်င္ပါေသးတယ္။ ကိုယ့္ဘာသာကိုယ္အရင္ေျဖၾကည့္ပါဦးလို႔။ ၿပီးမွ တိုက္စစ္ၾကည့္ေပါ့။

ဇာနည္(MyWay!)

answers

၁။  1. must, 2. have to,  3. don’t have to,  4. have to,  5. must,  6. mustn’t,  7. must

၂။

You must be polite at all times.

You mustn’t keep customers waiting long.

You must answer the phone quickly.

You must remember the caller’s name and use it.

You mustn’t ignore customers while you are on the phone.

You must smile and make eye contact if customers are waiting.

You must look after customers with specific needs.

You must be patient and helpful at all times.

၃။ 2.d   3.d    4.a   5.b  6.c  7.b   8.d   9.b  10.a

Unit(15)

https://htooaungwintt.blogspot.com/2015/12/english-for-hotel-and-catering-industry_7.html

Unit(17)

https://htooaungwintt.blogspot.com/2015/12/english-for-hotel-and-catering-industry_12.html