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Worker: Chef, there's a truck outside of the kitchen.
Chef: That must be the 1 _______ _________.
Worker: Do you want me to 2 ________ the boxes?
Chef: No, someone else will unload them. But you can help 3 ____ ____ _____ away.
Worker: I'd be happy to help.
Chef: This is a shipment of 4 _____ _________ - mostly pasta - and canned food.
Worker All of that goes in the 5 ________________, right?
Chef: That's right. When you start, can you do me a favor?
Worker: Sure - what is it?
Chef: Make sure to move up the older items to the front of the shelf. And put the new items in the back.
Worker: No problem. I used the 'first in, first out" system at my old job, too.
Chef: Good. That helps us use the food before it 6 ______________.
Ordering Food Supplies
Read the restaurant inventory list and notes, and then choose the correct answers.
1. According to the passage, what is the par level used for?
A verifying packing dates
B negotiating with vendors
C contacting distributors
D determining supply levels
2. Which of the following is John NOT responsible for?
A checking the storeroom
B contacting a vendor
C asking about packing dates
D negotiating product prices
3. What can you infer about Jason Arnold?
A He decides which distributor the restaurant uses.
B He has ordered food for the restaurant before.
C He typically doesn't stay within the restaurant's food budget.
D He has been an executive chef for a short time.
The Post Meridian Restaurant
| Item | Quantity | Par Level |
| Steak | 25kg | 30 kg |
| Chicken | 30kg | 30kg |
| Potatoes | 15kg | 20kg |
| Rice | 20kg | 20kg |
Notes
Hello John,
The maitre a" tells me you'll be ordering this week's food supply. Here are some pointers to help you.
First, you need to determine how much food to order. I've already taken inventory, but make sure to check the storeroom to verify the quantities. Then use the par level to figure out what items we're running low on or are out of. These items need to be reordered.
Next, contact one of our vendors. I've already checked the references for these vendors and asked about their packing dates. So any distributor you choose should give you quality service and products.
Finally, try to obtain the best deal possible from the vendor. Be sure to negotiate product standards and agree upon a delivery schedule. Also, make sure to negotiate product prices to fit within our food budget.
Jason Arnold, Executive Chef (WK: 158, FK: 7.37)
Vocabulary
Match the words and phrases (1-8) with the definitions (A-H).
1. inventory 5. _ distributor
2. quantity 6. _ storeroom
3. food budget 7. _ reorder
4. par level 8. _ out of
A a person or business that provides restaurants with supplies
B the maximum amount of money a restaurant can spend on food
C a place where items are kept until they are needed
D a list of all the items in a business
E to buy more of something
F the amount of food a restaurant should always have available
G not having any more of something
H the amount of something
Put a check next to the response that answers the question.
1. Do you know the packing date for these eggs?
A _ Yes, they were placed in containers on March 1st.
B _ Yes, they were in the storeroom near the steak.
2. Is the restaurant running low on lobster?
A _ Yes, there is plenty of lobster available.
B _ Yes, there are only a few of them left.
3. Are there many vendors in town?
A _ No, there aren't many people selling things.
B _ No, there aren't many exotic foods.
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