Английский язык. Сборник текстов с упражнениями

Министерство науки и высшего образования Российской Федерации Сибирский федеральный университет

АНГЛИЙСКИЙ ЯЗЫК. СБОРНИК ТЕКСТОВ С УПРАЖНЕНИЯМИ Учебно-методическое пособие

Электронное издание

Красноярск СФУ 2018

УДК 811.111(07) ББК 81.432.1я73 А647 Составители: Александренко Нина Алексеевна Глотова Марина Валерьевна

А647 Английский язык. Сборник текстов с упражнениями : учеб.-метод. пособие / сост. : Н. А. Александренко, М. В. Глотова. – Электрон. дан. (540 Кб). – Красноярск : Сиб. федер. ун-т, 2018. – Систем. требования: PC не ниже класса Pentium I ; 128 Mb RAM ; Windows 98/XP/7 ; Adobe Reader V8.0 и выше. – Загл. с экрана. Содержит тексты с упражнениями для расширения активного словаря учащихся и закрепление лексического материала по указанной тематике, овладение лексикой по темам ресторанного и гостиничного бизнеса. Состоит из 10 уроков по ряду тем: «Введение в индустрию питания», «Техники сервировки», «Бронирование комнаты в гостинице», «Выезд из отеля» и др. Предназначено для организации образовательного процесса по программам бакалавриата 19.03.04 «Технология продукции и организация общественного питания», 43.03.03 «Гостиничное дело» всех форм обучения. УДК 811.111(07) ББК 81.432.1я73 © Сибирский федеральный университет, 2018 Электронное учебное издание Подготовлено к публикации издательством Библиотечно-издательского комплекса Подписано в свет 08.08.2018. Заказ № 6009 Тиражируется на машиночитаемых носителях Библиотечно-издательский комплекс Сибирского федерального университета 660041, г. Красноярск, пр. Свободный, 82а Тел. (391)206-26-67; http://rio.sfu-kras.ru E-mail: [email protected]

СОДЕРЖАНИЕ ВВЕДЕНИЕ…………………………………………………………………. Unit 1 An Introduction to the Catering Industry…………………………… Unit 2 The Restaurant: Meet the Staff……………………………………….. Unit 3The menu. Types of menus…………………………………………… Unit 4 Serving Techniques………………………………………………… Unit 5 At the bar…………………………………………………………… Unit 6 At a hotel. Making a hotel reservation……………………………… Unit 7 Checking-in a hotel………………………………………………… Unit 8 Checking out of a hotel………………………………………………. Unit 9 Hotel Services. General rules of the hotel……………………………. Unit 10 World’s famous restaurants and hotels……………………………

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ВВЕДЕНИЕ Сборник текстов с упражнениями предназначен для студентов 1–2 курсов направлений 19.03.04 «Технология продукции и организация общественного питания», 43.03.03 «Гостиничное дело» всех форм обучения. Цель сборника текстов с упражнениями – расширение активного словаря учащихся и закрепление лексического материала по указанной тематики, овладение лексикой по темам ресторанного и гостиничного бизнеса. Сборник текстов с упражнениями состоит из 10 уроков. Уроки охватывают ряд тем: «Введение в индустрию питания», «Техники сервировки», «Бронирование комнаты в гостинице», «Выезд из отеля» и др. Каждый урок имеет основной тематический текст, снабженный словарём.

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UNIT 1 AN INTRODUCTION TO THE CATERING INDUSTRY 1 Read the text about catering. Catering is the provision of food and drink and it is divided into two basic sectors: commercial businesses, where the main aim is to make a profit, and non-commercial businesses (welfare), where the main aim is to provide a nonprofit-making social service. Commercial catering is usually found in hotels, restaurants, pubs, bars, cafes or fast food outlets, where you can eat in or take away the food and beverages you buy. But commercial catering can also be found in the transport industry in places such as railway stations, airports or motorway service stations and on ships and trains, where the place you eat is called a buffet car and offers self-service, or on aeroplanes, where on the other hand there is waiter service provided by the cabin crew. In other words, whenever people travel any distance for work or pleasure, they are able to eat and drink thanks to the catering service provided. Catering at private events, such as social events or gatherings and wedding receptions, or public events including rock concerts or football matches is also considered commercial. Welfare catering ranges from providing food for workers at a subsidised price in factory or office block canteens, to catering in hospitals, schools or prisons, where people pay nothing or very little for the service. Vocabulary buffet car – вагон-буфет; cabin crew – кабина экипажа; catering – общественное питание; commercial businesses – коммерческое предприятие; canteen – столовая; fast food outlet – быстрое питание; main aim – главная цель; motorway service station – станции техобслуживания; non-commercial businesses – некоммерческий бизнес; nonprofit-making social service – некоммерческая социальная служба; social service – социальная услуга; social gathering – общественное мероприятие; self-service – самообслуживание; service station – сервисная станция; waiter service – обслуживание официантами; wedding reception – свадебный прием.

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2 Read the text and answer the questions. Businesses focusing on providing catering services are varied and multiple. Restaurants offer customers a range of food, drink and service options. At the high end of the market there are a la carte restaurants, so-called because of the type of menu which lists and prices all items individually and prepares dishes to order. Service is generally of a very high standard with waiters/waitresses as well as specialist bar staff and wine waiters and the atmosphere is formal. Within this category, gourmet restaurants are the most expensive, reflecting the high quality of food and beverages and the fact they often have recommendations from important food critics and organisations, which are highly prized. Examples of specialist restaurants are steakhouses, seafood or vegetarian restaurants. There are also ethnic restaurants providing food and drink from a particular country. The most widespread of these are Italian, Indian and Chinese restaurants. Both ethnic and speciality restaurants can have either an a la carte, table d’hôte or a combination of both kinds of menus. Nowadays, many restaurants are part of a regional, national or international chain, so menus, service, ambiance and cost are unified and you know exactly what to expect. This is particularly true of fast food outlets, many of which specialise in a particular type or region of cuisine and prepare food which is served and eaten quickly. These can either be eat-in restaurants, which are mostly self-service, or takeaway restaurants where you buy cooked food to eat somewhere else, or sometimes both. Examples include pizzerias, kebab or fish and chip shops. In addition to restaurants, cafes, coffee bars, bars and pubs also provide catering although the focus may be more on drinking than eating. Cafes and coffee bars serve reasonably priced hot and cold drinks and light meals or snacks and are usually only open during the day. Bars and pubs are always open at night but increasingly they are serving food and drinks during the day too. In pubs the food is usually home-made and traditional, whereas bars tend to offer a European-style menu of salads and sandwiches. Table d’hôte menu restaurants with fixed-priced menus, a set number of courses with choices within each course, are a cheaper alternative. Items on the menu are ready at the same time, rather than made to order. This kind of restaurant is often family-run with a more informal atmosphere. 1. What do restaurants offer customers? 2. What is highly prized by gourmet restaurants? 3. What are the main differences between table d’hôte and a la carte menus? 4. What kind of food can you eat at a specialist restaurant? 5. Which are the most popular ethnic restaurants? 6. Why do you know what to expect in chain restaurants? 7. What is the main characteristic of fast a la carte menus? 8. When are cafes and coffee shops usually open? 9. How does pub and bar food differ? 6

Vocabulary a la carte menu – меню а ля карт; ambiance – атмосфера, окружение; bar staff – персонал бара; beverage – напиток; chain – сеть; family-run – семейный; gourmet restaurant – ресторан для гурманов; made to order – заказной; prized – ценить; recommendation – предложение; set number – установленное количество; table d’hôte menu – меню табльдот; wine waiter – винный официант. 3 Read the dialogue. Waiter: Are you ready to order? Customer: Yes. Can you tell me what today's specials are, please? Waiter: We have two options, a vegetarian pasta bake and a warm bacon and tomato salad. Customer: Mmm! I’ll have the warm bacon and tomato salad, please. Waiter: Would you like some bread with that? Customer: Could I have some garlic bread, please? Waiter: Yes, of course! What would you like to drink with your meal? Customer: Just water, please. Waiter: Still or sparkling? Customer: I’d like sparkling water, please.

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UNIT 2 THE RESTAURANT: MEET THE STAFF 1 Read the text about kitchen staff. Kitchen staff teams depend on the type and size of a restaurant. The chef de cuisine, or head chef, manages the kitchen, gives directions on dish preparation, takes decisions about portions and service to the public and does the most difficult processes. They check materials, preparation times and methods, hygiene and correct functioning of equipment. They plan staff tasks and hours. They are responsible for apprentices, planning menus and buying raw materials. They supervise communication of orders and deliveries to the kitchen and restaurant and report to the food and beverage manager. Sous chefs are usually part of larger kitchens. They support the chef de cuisine and substitute him/her when absent. In particular, they supervise the use of raw materials, dishes and equipment; do some preparation and take charge of preserving and storing foods. They also check maintenance and hygiene of equipment and premises, as well as communication between the different kitchen sectors. The chef de partie substitutes the sous chef in smaller restaurants. They are technicians, who prepare the dishes, check the quality of raw materials and the maintenance and hygiene of the equipment and premises like the sous chefs. Besides that, they assign the tasks, coordinate their subordinates and manage orders and deliveries from suppliers. The final task they share with the chef de cuisine when there is no sous chef, is trying new dishes or different preparation techniques and new equipment if necessary. Finally, there are commis chefs, who work at an operational level. They usually take care of meal preparation, organise basic ingredients and carry out simple activities during the preparation of dishes. They must also check quality of products, quantity of food and correct functioning of equipment. Vocabulary chef de cuisine – шеф-повар; chef de partie – бригадир; commis chef – помощник повара; maintenance – снабжение, пополнение; premises – помещение; raw material – сырьё; sous chef – су-шеф; task – задача.

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2 Read the text about front-of-house staff and decide if the sentences below are true (T) or false (F). The kitchen staff team plays a vital role in ensuring that diners enjoy their food, but it is the front-of-house team who interact directly with customers and determine whether they enjoy their culinary experience. To do this, they need to be polite, friendly, helpful and skilful. In hotels or important restaurants there is often a maitre d’hôtel, responsible for managing bookings, finding tables for customers, assigning serving areas to waiting staff and supervising their work as well as dealing with any customer complaints. The head waiter is second in command and supervises service in a particular area of a restaurant, but in smaller restaurants carries out the tasks of the maitre d’hôtel. The captain, also called the chef de rang, is usually responsible for running one area of the restaurant and supervising the work of two or three staff members. In particular the communication between the kitchen and the front-ofhouse, allocating tasks and monitoring service. Waiters/Waitresses serve the customers during their meal by taking orders, setting the tables and bringing out food when it is ready. In addition in larger restaurants there are busboys and busgirls, who do basic tasks such as clearing tables or bringing bread and water to the tables. There are also some specialist roles front-of-house. There is often a food and beverage manager who is responsible for the overall running of a restaurant: planning the menu with the chef de cuisine; creating the right atmosphere and ambiance; hiring staff; managing bookings; and meeting and greeting customers. This last task can also be the responsibility of a host/hostess, who takes bookings, welcomes customers to the restaurant and shows them to their tables. The wine waiter or sommelier, usually only present in more formal restaurants, is responsible for choosing wines, recommending and serving them to customers. The bartender prepares drinks for customers during their meal, giving them to the waiters to take to the tables. When there is no sommelier, the bartender may be responsible for a restaurant's wine stock. 1. Kitchen staff, not front-of-house staff, determine whether customers enjoy their culinary experience. F 2. Front-of-house staff must be friendly and polite. 3. The maitre d’hôtel is responsible for dealing with customer complaints. 4. All restaurants have a maitre d’hôtel and a head waiter. 5. The captain is the manager or the owner of the restaurant. 6. She supervises communication between the kitchen and front-of-house. 7. Waiters and waitresses do not take orders from customers. 8. Busboys and busgirls clear tables and bring bread and water to the tables. 9

9. The restaurant manager or the host/hostess can manage bookings and greet customers. 10. The bartender is never responsible for choosing wines for a restaurant. Vocabulary bartender – буфетчик, бармен; busboy – помощник официанта, уборщик посуды; captain – начальник; customer complaint – жалоба клиента; diner – гость; front-of-house – гостевая зона; head waiter – метрдотель; host/hostess – хостес; maitre d’hôtel – главный официант; serving area – обслуживаемая зона; waiting staff – обслуга; wine stock – виноматериал. 3 Read the dialogue. Headwaiter: Good evening. Welcome to “Atmosphera” Guest: A table for two, please. Headwaiter: Do you have a reservation, madam? Guest: No, we don’t. Headwaiter: Would you like smoking or non-smoking? Guest: Non-smoking, please. Headwaiter: Yes, we have a table for you. Would you mind waiting a few minutes? We’ll get it ready for you now. Guest: Yes, that’s fine. We’ll wait over there. Headwaiter: Could I take your coats? Guest: Oh, yes, thank you. Headwaiter: Your table is ready, sir. Could you follow me, please.

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UNIT 3 THE MENU. TYPES OF MENUS 1 Read the text and answer the questions. The menu The word menu means:  A list of dishes served in this restaurant.  The list of dishes and vines with prices. Sometimes it is called bill of fare. It is usually printed in the form of a card and each guest receives a copy of the menu. In popular fast food restaurants there are one or two big menus on blackboards. The structure of the menu The classical French menu has more than twelve courses. Modern menus usually have two or three courses:  Appetizers or snacks.  Soups.  Entrées.  Main courses.  Desserts. Many restaurants call the first three courses «starters». 1. Appetizers can be hors-d’oeuvres, pâtés, or natural oysters. These dishes are usually cold. They stimulate the appetite and are served at the beginning of the meal. 2. Soups may be thick potage or thin consommé. Soups are usually served hot, but can be served cold. 3. The entree in the classical French menu is a course served between the fish and the main meat courses. In the modern menu it can be seafood dishes, salads, small fried sausages or fish. 4. The main course is the most substantial course of the meal. Guests usually choose their main courses first and then select other courses. When chefs design menus, they usually start with the main course and then plan the other courses. 5. Dessert is the sweet course at the end of a meal or before coffee. In Britain it can be fruit and nuts, or a pudding. Coffee can be served with chocolates, biscuits or fruits. The most popular dessert is ice cream. Vocabulary list – список; fast-food restaurant – закусочная быстрого обслуживания; bill of fare – меню; fare – еда, провизия; to receive – получать; course – блюдо; 11

hors-d’oeuvre – закуска; entrée – горячая закуска; starter – закуска; main course – вторые ( основные) блюда; substantial – важный, существенный; dessert – десерт; oysters – устрицы; potage – суп-пюре; consommé – жидкий суп; hot – горячий; cold – холодный; che – шеф-повар; 1. How many courses are there in a modern menu? 2. What are starters? 3. When are the appetizers served? 4. What kinds of soups do you know? 5. When are the entrees served? 6. What is the main course? 7. What is a dessert? What can be served for a dessert? 8. When is coffee served? 2 Read the text about types of menu. Types of menus Most menus consist of courses, or parts of the dinner, which are served in a certain order. First small, light dishes (appetizers) are served, then the main part of the meal is served and at the end of a meal a dessert is served. There are four basic types of menus:  a la carte menu – a menu having individual dishes listed with separate prices;  table d’hôte menu – a menu offering a complete meal at a fixed price;  carte du jour – menu having dishes that are served on this day only;  cycle menu – menu having different dishes every day. A la carte menu A la carte means dishes “according to the card”. This menu allows the customer to choose the number and type of dishes. This menu has a list ofall the dishes, arranged in courses and each dish has its price. The dishes are “cooked to order”, so the guests must wait a little until the dish is ready, and then the dish is served to the guests. Table d’hôte menu Table d’hote means “host’s table”. It usually offers a limited choice of dishes. Three or four dishes are offered in each course and the guest pays a fixed price for the whole meal. 12

In “business lunch”, for example, there are only three or four dishes in each course and the guest pays a fixed price for the whole meal. Carte du jour Carte du jour means “card of the day”. The dishes in this menu are served on this day only. Cycle menu A cycle menu is a group of menus, which are repeated in a certain cycle. Cycle menus are usually used in hospitals, on airlines and in works canteens. The dishes in the main course are new every day. Vocabulary menu – меню; most – большинство; to consist of – состоять из; certain – определенный; cooked to order – готовятся по заказу; light – легкий; a la carte menu – меню а ля карт; host – хозяин; table d’hôte menu – меню табльдот; carte du jour menu – меню на данный день; cycle menu – циклическое меню; works – завод, фабрика; canteen – столовая; card – карточка; to arrange – располагать; to mean – значить, означать; according to – согласно; choice – выбор; to allow – позволять, разрешать; limited – ограниченный; each – каждый; fixed – фиксированный; whole – весь целый. 3 Read the dialogue. Waiter: Are you ready to order now, sir? Guest: Yes, I am. What are your specialties today? Waiter: We have some fresh asparagus this week. Are you having a starter, sir? Guest: Yes, I’d like the asparagus to begin with. Waiter: What would you like for the main course? Guest: I’ll have the steak, please. 13

Waiter: How would you like your steak done? Guest: Well done, please. What is the main ingredient in tomato soup, please? Waiter: Tomatoes, sir and some other vegetables. Guest: Could I have an extra order of tomato soup with my main course? Waiter: Yes, of course, sir. I’ll repeat the order: asparagus to start, steak well done, and an extra order of tomato soup. Is that right? Guest: Yes, that’s correct.

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UNIT 4 SERVING TECHNIQUES 1. Read the text about different service techniques. There are several different kinds of food and beverage service. Here are some of the principal ones: English service or Silver service is quite formal and elegant and the guest receives a lot of personal attention from the server. All the food is prepared and arranged on formal or silver serving platters in the kitchen. The server then brings the platters and heated dinner plates to the dining room on a tray and, using a large spoon and fork or tongs, serves each guest. English service is fast and efficient, but it requires a lot of silverware and platters. Pre-plated or Italian service is less formal than English and is the most commonly used style in most restaurants today. The main difference between Italian service and the other types is that the food is plated in the kitchen and served to the table. This means that guests cannot decide their portion sizes, but it also means that service is very fast, economical and efficient. This technique can be combined with Silver service. Family service is when serving staff take food prepared in the kitchen directly to the dining room on big serving platters and bowls for guests to serve themselves the portion they want. It is a very efficient style of service because the orders are limited, easy to take, and the food is fast to prepare and serve. It is also cheaper because it requires less staff and ingredients. However, some people argue that it is too informal and similar to eating at home. Gueridon service is formal and elegant. Skilled servers bring the food from the kitchen on silver platters to a trolley called a gueridon, where food such as steak ou poivre (peppered steak), Caesar salad or flambeed desserts can be cooked or completed in front of the guests. Once the food is ready, it is served to the guests on heated plates from the gueridon. This type of service takes a lot of time, skill and restaurant space and can require two servers; however guests usually love the show. Buffet service is a self-service where guests can see and choose exactly what they want to eat. Customers either help themselves or ask the waiter behind the buffet table to serve them. For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant, so customers can serve themselves at the buffet table and return to eat at the table. The waiter may sometimes serve a few courses like a starter or soup at the table. They have more time to help more customers but in a less personal way. Vocabulary buffet service – шведский стол; crockery – фаянсовая посуда; cutlery – столовый прибор; plated – покрытый; silver platter – серебряный поднос; 15

silverware – столовое серебро; tongs – щипцы; trolley – тележка. 2. Find the words in the text which correspond to these definitions. 1. A large flat dish for serving food platter. 2. A kind of hot trolley you can cook and prepare food on. 3. Food, usually desserts, served with a burning alcoholic drink. 4. A flat object with raised edges, used for carrying plates or food. 5. Objects made from silver, especially ones used during a meal. 6. A table prepared for a meal. 7. Plates, cups, bowls, etc. For serving food. 8. The knives, forks and spoons that you use for eating food. 3 Read the text about serving rules. When serving a customer, you should place and remove all food from the left and hold the plate in your left hand. If you are carrying two plates, first place the one in your left hand on the table, then move the other plate to your left hand and place it in front of the next person you serve. Contrarily you should place and remove beverages from the customer's right side. You should also refill glasses or cups from the right, leaving them in position on the table and not picking them up. If you cannot reach them conveniently, move them to a more suitable position on the table to refill them. You should always carry plates to the table in such a way that you do not touch the surface from which food is going to be eaten. Likewise you should avoid touching the rims of glasses, by holding them from the stem and, when placing silverware, you should only touch the handles. It is important never to reach in front of a guest when serving food or removing dishes from the table and always present serving dishes from the left hand side, placing them in a position that means all guests can easily serve themselves. Serve butter, cheese and cut lemon with a fork; relishes, pickles and olives with a fork or spoon, not with your fingers! Only clear the table when all the guests have finished eating and remove all dishes and cutlery used in that course, starting with the serving dishes and silverware and then removing all the dishes from each person's cover. In clearing the table use your left hand to remove the plate, move it to your right hand, leaving your left hand free to remove the next plate. Vocabulary rim – оправа; relish – смаковать, наслаждаться; serving dish – сервировочное блюдо; spoon – столовая ложка. 16

UNIT 5 AT THE BAR 1 Read the text about a bar. A bar is a place where you go to buy and drink alcoholic beverages. There are many different kinds of bars. A pub (public house) is a building in Britain or Ireland where you can buy alcoholic and non-alcoholic drinks. They specialise in beer and often serve food, coo. Pubs are more informal than other types of bars. Sometimes they have pool rooms or jukeboxes or host special nights for quizzes or live gigs. They are often open in the day and are always open at night. A cocktail bar specialises in cocktails, drinks which combine different spirits and fruit juices or cream. These bars are usually open at the same times as pubs, but are more sophisticated and expensive. They also have a cheap happy hour at about the time people finish work in the evening. A coffee bar, on the other hand, is a small restaurant that serves coffees and other non-alcoholic drinks and light refreshments such as sandwiches and cakes. They are usually open only during the day. The atmosphere is friendly and they are not very expensive. A snack bar is a kind of informal, inexpensive restaurant where you can buy non-alcoholic drinks and eat small meals such as sandwiches or snacks. They are usually only open during the daytime. A lounge bar, also called a saloon bar, is a public room in a hotel or restaurant, where you can buy alcoholic drinks. It is generally more luxurious than other bars and drinks are usually more expensive. They tend to stay open later than pubs but not as late as nightclubs. Wine bars specialise in selling different types of wine, although you can often order a meal at the same time. They are usually more sophisticated and more expensive than pubs and they are always open at night and sometimes during the day. There are also nightclubs, where you go to dance, drink alcohol and watch entertainment like live music, so the atmosphere is exciting. Drinks are usually very expensive, but the bar stays open until much later than in pubs or wine bars. Vocabulary inexpensive – недорогой, дешевый; light refreshments – легкие закуски; lounge bar/ saloon bar – салон-бар; sophisticated – утонченный, изысканный; quizzes – викторины; well-stocked – хорошо укомплектованный.

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2. Read the text about essential bar equipment. What would you expect to find in a well-stocked bar? Certainly you would hope to find a waiter's friend. This is a gadget with a bottle opener to open bottled beers and soft drinks, a corkscrew to remove corks from bottles of wine, as well as a foil cutter to remove the foil on top of bottles. Then you might hope to find an ice bucket to keep white wine and champagne chilled and a paring knife for slicing lemons and other fruit to garnish drinks. Not to mention a long bar spoon for stirring drinks. Most good bars these days have a cocktail shaker to mix cocktails and the classic shaped cocktail glasses to pour them into. These should have a solid stem so you do not warm the drink when you are holding it. Other essential glasses include champagne flutes, with very long stems, highball glasses for soft drinks and long cocktails, and wine glasses or goblets. Finally, there should be an old-fashioned glass, which is short with a thick bottom, used for serving spirits such as whisky, and a good selection of other glassware. Vocabulary bottle opener – открывалка для бутылок; chilled – охлажденный; corks – пробки; corkscrew – штопор; foil cutter – резец фольги; flutes – бокал; to garnish – украшать; goblet – рюмка; ice bucket – ведерко со льдом; spirit – спирт. 3 Read the dialogues. At the pub – Hello! I’ll have a double Scotch on the rocks. – Ok. Anything else? – Yeah. Do you have snacks? – We have sandwiches and snacks like peanuts, olives and chocolate. – I’ll have a hamburger with fries. – Ok. Here’s your whiskey. Your food will be ready in five minutes. At the wine bar – Hello! Can we see the wine list, please? – Here you are. – Can we have a bottle of Chablis, 2008? – Sure! Do you want water to go with the wine? 18

– Yes. We will have a large bottle of sparkling water? – Take a seat. I will get your order. – Is smoking allowed here? – No. This is a non-smoking area, sir. You can only smoke outside the bar.

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UNIT 6 AT A HOTEL. MAKING A HOTEL RESERVATION 1 Read the dialogue about how making a hotel reservation. At some time or another all us need to call a hotel to reserve a room. The rooms are reserved either for business trip or for personal travel when we need to book rooms in advance. Sarah Johnson is going on vacation with her husband. She calls a reservations desk of the "Majestic" hotel in New York where staff member Tony picks up the phone. Dialogue Tony: Good morning. "Majestic" hotel reservations. This is Tony speaking. How can I help you? Sarah: Yes. Hallo. I'd like to reserve a room for me and my husband, please. Tony: Certainly, madam. Sarah: Do you have a double room for next Thursday? Tony: Just a moment. Let me check. Sarah: Oh, and we'd like a room with a balcony facing a courtyard. Nonsmoking, if possible. Tony: Ok, that would be one of our business suites. They all have queen size beds. Sarah: That's fine. Tony: Yes. We have a room. How many nights are you staying? Sarah: Three: Thursday, Friday and Saturday, January tenth through the twelfth. Tony: Ok, we have a room available, non-smoking. Sarah: Good, how much is it? Tony: It's two hundred and fifty dollars per night including breakfast. Sarah: Ok, that'll be fine. And could you reserve a table for us in the restaurant? You see, we're arriving in the evening at about 7:30. Tony: Of course. Would you like me to book a table for you, say, at 8 o'clock on Thursday evening? Sarah: Yes, please. Can we have a non-smoking table? Tony: Certainly, madam. Can I have your name, please? Sarah: Mrs Sarah Johnson. Tony: Could you, please, give me a contact number? Sarah: Yes. My mobile number is 04543287765. Can you say that back to me, please? Tony: Sure, 04543287765. Sarah: That's right. Tony: Ok, so you've booked a queen size room from next Thursday, January the 10th to Sunday January the 13th. Sarah: Actually, instead of the 13th it should be the 12th, Saturday. 20

Tony: Right, sorry about that. Three nights, Thursday January the 10th to Saturday January the 12th. Checking out on Sunday the 13th. Non-smoking with the balcony facing the courtyard. Is that right? Sarah: Exactly. Tony: And I've reserved a table for you and your husband in the restaurant at 8:00 PM. Sarah: Great. Tony: Will it be anything else, Mrs Johnson? Sarah: No, that's all. Tony: Thank you for choosing "Majestic", Mrs Johnson. Sarah: Thanks, bye. 2 Answer the questions: 1. What kind of room does Sarah want? 2. What extra request does Sarah have? 3. Tony makes a mistake while taking Sarah's reservation. What is it? Notes to the dialogue: A double room has one large bed. Double rooms can have beds of different sizes ranging from a standard double size bed to a larger queen size bed or a larger still king size bed. Another type of the room is a suite which is larger and more luxurious. A courtyard is a space in the center of the building that is open to the sky. In the "Majestic" some rooms overlook a central courtyard. They have balconies where guests can step outside to look at the view and get some fresh air. Useful phrases when making a reservation:  Hello. Would it be possible to reserve a standard twin room for next Wednesday, March the 12th?  Good afternoon. What's your biggest suite?  Do you have any rooms available for the third week of June?  Ideally what we would like is a double room with a king size bed, facing south if possible. Special requests when reserving a room in a hotel:  Can you put us on a higher floor?  We'd like to be on a non-smoking floor, if possible.  Do you have a ladies only floor?  I need a quiet room.  I'd like a room with a view.  Ideally we'd have a view of the park, if possible.  Can we have a room facing south? Some ways to inquire about the price:  How much is it per night?  How much will that come to in all?  What would the total come to? 21

 Are there extra special charges that I should know about?  Does that include breakfast? Hotel guests have different tastes and needs. To cater to and serve those needs hotels have many different facilities, such as restaurants, business centers, fitness centers, swimming pools, saunas, tennis courts, gift stores, cafes and more. Some hotels offer butler service, that is, there is a person on each floor whose job is to specifically serve guests by running errands, taking or leaving messages, arranging for dry cleaning and providing for any other extra needs Some extra requirements when reserving a room in a hotel:  I'd like to be near the fitness center, if possible.  Does your fitness center have a sauna?  Do the rooms have satellite TV?  How many restaurants do you have?  Do you have dry cleaning service?  What size is your swimming pool?  Do you have a butler service?  Do you have wireless Internet? Vocabulary butler – дворецкий; to call – звонить или говорить по телефону; to reserve a room = to book a room – заказывать комнату в гостинице (обычно заранее); in advance – заранее, заблаговременно; reservation – бронирование; staff member – сотрудник служебного персонала; courtyard – внутренний двор; business suite – номер бизнес класса; luxury suite – номер люкс; available – имеющийся в распоряжении; instead – вместо, взамен; request – просьба, вежливое требование; luxurious – богатый, роскошный; facing south – смотрящий на юг, обращенный в сторону юга; per night – за ночь; errand – поручение, задание; errand boy – рассыльный; specifically– особо, специально; total – сумма; итог; extra charges – дополнительная наценка; to cater – обеспечивать, обслуживать, удовлетворять; facilities – средства обслуживания, удобства, услуги; dry cleaning – химчистка; 22

swimming pool – бассейн; sauna – сауна, финская парная баня; gift store – магазин подарков; wireless Internet – беспроводный Интернет.

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UNIT 7 CHECKING-IN A HOTEL 1 Read the dialogue about how checking-in a hotel When travellers arrive at the hotel after a long hard day of travel first of all they need to check-in. Check-in means to register for the room by filling out necessary forms and giving the hotel the credit card number. Sarah Johnson has arrived to the "Majestic" hotel in New York and she is ready to begin her stay. Paul, the receptionist, helps Sarah register for the room. While checking-in Sarah inquires about hotel services. Dialogue Paul: Good afternoon, Madam. Can I help you? Sarah Johnson: Good afternoon. My name is Sarah Johnson. I'd like to check-in, please. Paul: Yes, of course. Sarah Johnson: I have a reservation. Paul: All right, just a moment Here it is, Sarah Johnson, is that right? Sarah Johnson: Yes. Paul: It's one of our business suites with a balcony facing the courtyard. Sarah Johnson: Non-smoking? Paul: Yes, we've got you on a non-smoking floor. Sarah Johnson: Good. Paul: Staying three nights? Sarah Johnson: Right. Paul: Could you, please, just fill out this registration card? Sarah Johnson: Yes, of course. Do I fill in my home address? Paul: Yes, please. Sarah Johnson: Do you also have our dinner reservation? Paul: Yes, you've got a table for two in our "Sky View" restaurant for dinner at eight o'clock. Sarah Johnson: That's great. Paul: Have you stayed at the "Majestic" before, Madam? Sarah Johnson: Yes, but it was long ago. How do we get to the restaurant? Paul: Just take the elevator to the fifth floor and turn right. There will be a host there to welcome you. Sarah Johnson: Great, thank you. And how about the fitness center? Paul: It's on the sixth floor. You should bring your room key. You'll need it to get in. Sarah Johnson: Thanks. Oh, and can we get an extra key? My husband will need one. Paul: Yes, of course. Sarah Johnson: Great, thanks. Paul: You're welcome. Well, I'll just need to get your deposit. 24

Sarah Johnson: Here's my credit card. And when is check-out? Our plane is at 5:05 PM on Saturday. Paul: Check-out is at noon, but just call down if you need a little extra time. It's usually not a problem. Sarah Johnson: Thanks. Paul: Ok. Your room is 832. It's on the eighth floor. Here are your keys. Sarah Johnson: Thank you. Paul: You are welcome. Is there anything else I could do for you? Sarah Johnson: No, that's great. Paul: Well, just give us a call if we can be of assistance. Sarah Johnson: I will. What's your name? Paul: It's Paul. Sarah Johnson: Thank you, Paul, you've been very helpful. Paul: My pleasure, Madam. Sarah Johnson: Bye. Notes to the dialogue: A registration card is a form with a name, contact information and in some cases passport number and other information. Depending on the country some hotels may ask to fill in home address and the name of the country from where the guest arrived. Sometimes they ask you to fill in your visa number. When we first arrive at the hotel we often don't know where everything is. Here are some useful phrases to ask about the location of different places:  I have a quick question. Can you tell me where the business center is?  Where do we find a bar?  I'd love to take a swim. Could you tell me where to find a swimming pool?  Please give me directions to the "Ocean" conference room.  Is there a hair salon on the premises? On the premises means anywhere in the building.  Do you have an exchange bureau? There are, of course, many types of extra requests that we might need to make when checking-in to a hotel. Here are some useful phrases:  Can you book a wake up call for me tomorrow at 7:00 AM?  Oh, and one more thing. I'd like to have a bottle of gin, ice and some tonic sent up to the room.  Is it possible to have an extra roll away bed for our child?  Can you have some fresh flowers and fruit put in the room? Here are some useful questions about the rules of the hotel and about hotel services:  When is the check-out time?  How does your dry-cleaning service work?  How late can I order dinner with room service? 25

 Can the hotel help me book an airplane ticket?  I'd love to take a tour of the city. Do you have any guide services you recommend?  Where there is the good place to shop in the neighborhood?  Are there any restaurants you recommend in the nearby? Vocabulary to check-in – регистрироваться (напр. в гостинице); to check-out – освободить номер в гостинице; to inquire – осведомляться, спрашивать, узнавать; to give a call – звонить; form – бланк, анкета; filling out – заполнять (анкету); helpful – полезный; hair salon – салон-парикмахерская; host – человек, принимающий гостей; guide services – экскурсионные услуги; in the neighborhood == in the nearby – поблизости, в окрестности; wake up call – телефонный звонок в номер, чтобы разбудить гостя; premises – здание с прилегающими постройками и участком земли; roll away bed – дополнительная убирающаяся кровать.

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UNIT 8 CHECKING OUT OF A HOTEL 1 Read the dialogue about how checking out of a hotel Desk clerk: Good morning. How may I help you? Sarah Johnson: Hi! I'd like to check-out, please. Desk clerk: Certainly, ma'm. May I have your name and room number, please? Sarah Johnson: Sarah Johnson. Room 832. Desk clerk: Thank you. Let me pull up your record Here it is. I'll give a quick call to housekeeping so we can finalize your bill. It'll just be a moment. Was everything satisfactory? Sarah Johnson: Oh, yes. Very comfortable and the breakfast was great. Desk clerk: Ok, here's your invoice. Have a look and see if everything is all right. Sarah Johnson: I think everything is in order. Oh, what is this mini-bar charge for twenty seven ninety five? It isn't itemized. Desk clerk: Let's see Ah, that was for candy bars and cola from the minibar in your room. Ok, anything else? Sarah Johnson: No, I don't think so. Desk clerk: Great. So, how you'll be paying today? Sarah Johnson: A credit card, please. Desk clerk: Ok, I want you to sign the receipt. Right here, please. Is there anything else I can help you with? Sarah Johnson: Actually, I need to rent a car. Where is the nearest rental place? Desk clerk: At the airport. You can take our company shuttle there. Sarah Johnson: That sounds good. Desk clerk: I'll call a shuttle driver now. He'll pick you up at the front in a couple of minutes. Sarah Johnson: Thanks very much. Desk clerk: My pleasure. Thank you for staying at the "Majestic" hotel. Notes to the dialogue: "How may I help you?" is one of several expressions that people in service occupations can use to greet clients or customers and is also a common telephone greeting. Here are a few other phrases that can be used in the same situation:  What can I do for you?  Is there anything I can help you with?  Welcome to our hotel. Can I be of assistance?  Can I help you with anything?

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When checking-out the following phrases are useful:  Room two fifteen, can I check out?  I'd like to check out, please. My name is Johnson. Room three zero six.  We are checking out now. My name is Green.  We'll be checking out now. Can I settle up? When a guest checks out, someone from the hotel's maid service, also known as housekeeping, would check the room to sec if anything is damaged or missing. The maid will also see if the guest has used anything from the room, so these products can be added to the final bill. A mini bar is usually a refrigerator or cupboard in a hotel room where snacks and bottled drinks are stored. Guests can help themselves without ordering room service. When a guest checks out the hotel's housekeeping staff will check to see if any mini bar items have been used and this will be added to the bill. An itemized bill contains detailed information about each charge or item. How can we ask for more information about a bill? Here are some example phrases:  I'm not sure I understand this miscellaneous fee. What's it for?  These international telephone charges aren't itemized. Can you, please, tell us where the calls were made to?  Can you just check the computer again, please? I didn't ask for an additional bed in the room.  The room rate seems to be higher than we were promised. Can you adjust this by your manager, please? Vocabulary to rent a car – брать напрокат автомобиль; room rate – цена номера; housekeeping – обслуживающий персонал в гостинице; maid service – горничные в гостинице; items – отдельные предметы; shuttle – челнок, транспортное сообщение между двумя пунктами; miscellaneous – разное; fee – плата; damaged – поврежденный; missing – недостающий, отсутствующий, пропавший; charge – плата за что-либо; to settle up – расплачиваться, рассчитываться; to adjust – приводить в порядок, улаживать; to quote – назначать цену, давать расценку; receipt – квитанция.

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UNIT 9 HOTEL SERVICES. GENERAL RULES OF THE HOTEL 1 Read the text about hotel services Large hotels usually offer their guests different kinds of services. At the laundry they can have their things washed and pressed. At the dry cleaner's they can clean their clothes. At the shoes repair shop they can have their shoes mended and polished. Hotel restaurants have a Room Service department for the guests. Room service is the service of food or beverages in guests' rooms. The Room Service department works together with the kitchen of the restaurant. Hotels are often judged by the standard of the room service they provide. Five-star hotels provide room service for at least 18 hours of the day, but more often they provide 24hour service, and that service must at all times be friendly, quick and efficient. The dishes available for service in rooms are listed on a special room service menu. The guests can order:  Breakfast from 6 am to 11 am  All day dining from 11 am to 11 pm  A la carte dishes from 7 pm to 10 pm  Night owl menu from 11 pm to 6 am Most orders to Room Service are given by telephone. The waiters from the Room Service bring the dishes that were ordered by the guests on trays and trolleys. They usually knock on the door three times and say loudly, "Room Service". When the door is opened, the waiter enters the room and greets the guest. The guest tells where to place the tray or trolley with dishes. The waiters usually explain what they have brought, ask to sign the bill, and tell the guest to put trays or trolleys outside their rooms in the passage after they have finished their meals. Vocabulary hotel services – виды услуг в отеле; Room Service – обслуживание номеров (подача еды и напитков из ресторана); department – отдел; to judge – судить; to provide – обеспечивать; at least – по крайней мере; all day dining – обед в течение всего дня; owl – сова, полуночник; night owl menu – ночное меню; to knock – стучать; loudly – громко; to enter – входить; 29

trolley – столик на колесиках для подачи пищи; to explain – объяснять; to sign – подписывать; passage – коридор, проход. 2 Answer the questions 1. Do large hotels offer their guests different kinds of services? 2. Where can guests have their things washed and pressed? 3. Where can guests clean their clothes? 4. What is Room Service? 5. When can guests order breakfast? 6. When can guests order dinner? 7. When can guests order a la carte dishes? 8. When can guests order the "Night owl menu"? 9. What do waiters use to bring the meals to the apartments? 3 Read the text about general rules of the hotel If you stay in a hotel or motel, you should know some typical hotel rules that will make your hotel stay more comfortable.  No loud music or noise is allowed in guest rooms.  All children must be accompanied by an adult at all times. No running or playing is permitted in the hallways.  Long-distance telephone calls, bar bills and room service are included in your hotel bill. You need to ask the hotel front desk to activate your telephone.  No pets or animals are allowed inside or outside of the hotel.  Cooking or food preparation is not allowed inside hotel rooms. Hot plates and microwave ovens are not permitted.  Please, do not smoke in non-smoking rooms.  Housekeeping service is provided daily and you must allow the housekeeping attendant to enter the room to clean and provide fresh linens.  Please leave wet towels and dirty bed linens in your hotel room. Do not place them in the hallway. The housekeeping service will pick them up daily during their rounds.  You are responsible for any damage in your room such as broken furniture or staining of carpets or linens. The hotel charges a replacement fee for these items.  Please put litter in appropriate trash containers. Leave trash in the wastebasket in your room. Do not leave it in the hallway.  At the end of your stay you must check out of the hotel. On the day that you leave, go to the front desk and inform the clerk that you are checking out. Give the desk clerk the keys to all rooms used by you. 30

Vocabulary stay – пребывание, жительство; adult – взрослый человек; guest room – гостевая комната; long-distance call – междугородный/международный телефонный разговор; front desk – конторка портье в гостинице; desk clerk – портье to pick up подбирать daily ежедневно round обход; bed linen – постельное белье; to be responsible – нести ответственность; to charge – взимать плату; replacement fee – оплата возмещения ущерба; litter – cop, мусор; trash – мусор; housekeeping attendant – горничная; to stain – пачкать(ся); wastebasket – мусорная корзина; hallway – коридор, проход; hot plate – электроплитка. 4 Read the dialogue – Good morning Mr Stephens. This is Room Service, Harry speaking. May I help you? – Yes, Harry. I'd like you to bring me a breakfast. – What would you like for breakfast? – I'd rather have eggs and bacon, a cup of coffee with biscuits and fruit salad. – Anything else, sir? – A couple of sandwiches with cheese, please. – All right, sir. I'll bring your breakfast in less than half an hour.

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UNIT 10 WORLD’S FAMOUS RESTAURANTS AND HOTELS 1 a) Read the text about the restaurant Pierre Gagnaire Pierre Gagnaire is a famous French restaurant. The restaurant is located in Paris in the Balzac hotel. Pierre Gagnaire ranks third in the list of 50 best restaurants in the world. The chef and owner is Pierre Gagnaire. He got three Michelin stars. Each guest is provided with three different menus:  A la carte menu.  Daily menu.  Degustation menu. The menu is constantly changing. Special dishes are original of molecular and fusion cuisine. All dishes are a work of culinary art. The restaurant is a very popular place in Paris. So, tables are booked advance for a few months. The prices are high from 200$ to 400$ per person. There is a dress code at the entrance to the restaurant. b) Read the text about Burj Al Arab Jumeirah hotel Burj Al Arab Jumeirah is a luxury hotel in Dubai. The building is located in the sea on a artificial island. The artificial island is connected with the land by the bridge. The hotel was opened on December 1, 1999. The height of the hotel is 333 meters. It was built in the form of a sail. The hotel hall includes two floors. Guests are registered on the ground floor of the hall. There are shops, cafes and a corridor leading to the high-speed elevators on the second floor of the hall. There are 202 double-storey rooms. The smallest is 169 sq.m., the largest is 780 sq.m.. This is one of the most expensive hotels in the world. The price per night is from 1000 to 28000 dollars 2 Tell about world’s famous restaurant and hotel which you know 3 Read dialogues Breakfast at the restaurant – Waiter: Good morning! What would you like for breakfast? – Guest: Well, I’ll have some bread and butter or some buttered toast, eggs and bacon and cornflakes with milk. – Waiter: What would you like, tea or coffee? – Guest: In the morning I prefer a cup of strong coffee. – Waiter: How many lumps of sugar do you take in your coffee? Do you take milk with your coffee? – Guest: I usually take two lumps of sugar and have my coffee with milk. – Waiter: What else would you like to order? 32

– Guest: You see, I didn't want to take a substantial breakfast but today I'd like to taste your sandwiches with cheese. I see you have sandwiches with cheese on the menu. What kind of cheese is that? – Waiter: Any kind you like. We have soft piquant cheeses – Roquefort and Cheddar, mellow cheeses - Swiss and Cheshire, and soft cheeses – Edam, Camembert and Brie. – 1st Guest: Let’s call a waiter and make the orders. – Waiter: What can I do for you? – 1st Guest: Breakfast for two, please. – Waiter: What would you like for breakfast? Today we've got a big choice of dishes. – 1st Guest: Will you bring us something substantial to your taste? – Waiter: Here is the menu. Make your choice, please. – 1st Guest: I'd rather have pancakes, bacon and eggs and a cup of coffee. – Waiter: How would you like your coffee? – 1st Guest: Make it white, not very strong and put two lumps of sugar in it, please. – Waiter (to the second guest): What would you like for breakfast? – 2nd Guest: I'd like fried eggs, meat pâté and toasts with marmalade. Then bring me a fruit salad and some fruit juice, please. – Waiter: What juice would you like? – 2nd Guest: Orange juice, please. – Waiter: Anything else? – 2nd Guest: No, that's all. – Waiter: Just a minute, it won't take long. (After the breakfast.) – 1st Guest: How much do we pay? – Waiter: Here's your bill, please. – 1st Guest {paying for the breakfast): Here you are. Keep the change, please. – Waiter: Thank you, sir! Come again, please. At the Airport hotel – Good evening. – Good evening, sir. Can I help you? – I’d like a single room for one night only. I fly back home tomorrow morning. – All right, sir. Fill in this form, please. Write your name and your address here. – Could you wake me up at seven o'clock? – Certainly, sir. Would you like our restaurant room service to bring you a breakfast? – Yes, I'd like to. – You can order your breakfast by telephone from your room. Here's your key, sir. Room 312 is on the third floor. The lift is on the right. 33

–Thank you very much. At the Hotel Reception Desk – Good evening, sir. What would you like? – Good evening. I have reserved a single room for three days at your hotel. – What is your name, please? – It's Smith. – Yes. We've reserved a room for you. It is room 275 It's quiet and comfortable. Will you register, please? Here are the forms. – How much do I pay? – Ninety dollars a day plus tax. It will make two hundred and ninety dollars. How will you pay? – Can I pay with a credit card? – Sure. The bell-boy will show you up to your room. – Thank you.

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