Торговельно-економічний коледж Київського національного торговельно-економічного університету

ЕКЗАМЕНАЦІЙНИЙ БІЛЕТ №5

з дисципліни «Іноземна мова (за професійним спрямуванням)»

1. Read & translate the extract of the text into Ukrainian:

The Head - waiter greets the guests on arrival, shows them their tables and seats them. Then he hands the menu and takes the orders. He should be able to give expert advice as to the food and induce the guests to buy of the best … and most profitable too. A good Head - waiter knows how to reconcile his clients' satisfaction and the interests of the House, he never forgets that guests are people, and may like to make their own decisions. He will in many cases act as Head - wine-waiter and suggest appropriate wine from the wine list. A Head - waiter is therefore an expert in food and wines plus a keen-eyed psychologist and an organizer, since he is responsible for the good working of the restaurant.

2.Topic for conversation: “Table manners”.

3.Answer the following questions:

1. Is the formal service identical for all occasions?

2. Should anything be set on the table before dinner?

3. What is the unbreakable rule while laying a table?

4. In which way must everything be spaced on the table?

5. What are the places set with?

6. What must be put on the left of the plate? And on the right of the plate?

4. Write down the receipt about your favourite dish or drinks.

Екзаменатор Мельник О.В.

( підпис) (прізвище та ініціали)

Торговельно-економічний коледж Київського національного торговельно-економічного університету

ЕКЗАМЕНАЦІЙНИЙ БІЛЕТ № 6

з дисципліни «Іноземна мова (за професійним спрямуванням)»

1. Read & translate the extract of the text into Ukrainian:

When wine is served with a meal, certain procedures have to be followed. After the host tests the wine, he asks that the glasses of the guests are filled, you wait for the first toast and then you begin to drink always after the host. It’s good to smell, taste and express your appreciation for good wine.

We hold the glass with three fingers and not with palm. You drink as much as you can handle. You don’t drink with your mouth full. You drink slowly and soundless.

2.Topic for conversation: “Laying table”.

3.Put disjunctive questions to the following sentences:

1. Originally the bill of fare was not presented at the table.

2. The banquet consisted of only two courses.

3. The menu may be plain or artistic in its presentation.

4. The menu gives details and prices of available dishes.

5. It is upon experience of restaurant staff to supply patrons with relevant information.

6. Variety is the spice of good meal.

4. Write down the receipt about your favourite dish or drinks.

Екзаменатор Мельник О.В.

( підпис) (прізвище та ініціали)