Complete the conversation between a restaurant manager and a head chef about a kitchen design with the information below.
(all sounds good; can go; could be; do you agree ; do you think; I do; I don't like to; I suggest; should be; they need to be ;what about)
Manager: What ideas (1) have you got for the kitchen design , chef?

Head chef: Well , the new menu isn't too big or complicated , so (2) a simple linear design.

Manager: Where (3) the storage areas should be?

Head chef: The cold storage (4) _ next to the storeroom at the back of the kitchen with external access for deliveries and internal access to the cold preparation section.

Manager: OK, but (5) _ quite small, because there isn't a lot of space back there.

Head chef: That's fine. (6) have too many goods in storage.

Manager: (7) the main kitchen and the dishwashing area?

Head chef: Well, the main kitchen (8) directly in front of the cold preparation area , which should be behind the service area so we get hot dishes out quickly to the serving staff. (9) ?

Manager: Yes, (10) _

Head chef: And the dishwashing area (11) either to the left or the right side of the main kitchen so that dirty dishes can come back into the kitchen without getting in the way of the preparation area.
Manager: Yes , that (12) to me!​

Abibkaa    2   24.04.2020 16:40    246