Иностранный язык (английский язык). Учебно-методическое комплекс по направлению подготовки 100400 «Туризм», профилю подготовки «Технология и организац

7.Winston Churchill got a Nobel Prize. _________

8.St. Andrew is the patron saint of England. __________

9.In the UK there is more coal, oil and natural gas than in any other country in the European Union. ________

10.Gaelic is the Celtic language spoken in the north of England.

________

11.The Republic of Ireland is also known as Ulster. ________

12.Edward VIII was the only British king who abdicated in 1936.

_________

13.The Beatles started their career in Liverpool. _________

14.Oscar Wilde was a famous English writer. __________

15.Cambridge is the oldest university in Great Britain. ___________

16.There are 3 airports in the London area. __________

17.The population of London is around 3 million people. _________

18.Northern Ireland is a part of the Republic of Ireland. __________

19.Sherlock Holmes lived at Baker Street in London._________

20.The Channel Tunnel between Britain and France was opened in 1991.

_________

21.William Shakespeare lived in the Elizabethan times. _________

22.The Romans invaded Britain twice. ___________

23.King Henry VIII had 6 wives. __________

24.The Conservative and the Labour are two the most important parties in the UK. __

25.Golf originated in Wales. ___________

26.The UK and the Republic of Ireland have the same currency.

____________

27.Britain has one of the oldest parliaments in the world. ___________

28.Most Irish names begin with Mac, Mc or O’. ________

29.The only state church in Britain is the Anglican Church. _________

30.The British Isles are the biggest isles in Europe. __________

31.All Acts of Parliament must be signed by the Queen. __________

32.Edinburgh is the biggest city in Scotland. ___________

33.The ‘Square Mile’ is a political centre of London. ___________

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34.The House of Commons has 646 members. ____________

35.Trooping the Colour is held to celebrate the Queen’s birthday.

_________

36.The symbol of Ireland is a daffodil. ____________

37.On 30th January Scotsmen celebrate the birthday of Robert Burns.

__________

38.One of the most famous National Parks in Wales is Snowdonia.

____________

39.The Lords in the House of Lords are elected. ___________

40.Guy Fawkes’ Night is celebrated on 15th November each year.

_________

Текст и задания к профессионально ориентированной теме «Профессиональная деятельность в гостиничном бизнесе»

Text 1. Modern concept of hospitality

Modern concept of hospitality began to develop in the nineteenth century, which saw more innovations in hospitality than in all previous history. The famed Cesar Ritz, whose name has entered the vocabulary as a synonym for luxury, made restaurant dining at London's Savoy almost a must for the aristocracy of both sexes. He revolutionized hotel restaurants by offering a list (carte in French) of suggestions available from the kitchen. This was the beginning of the a la carte menu. The Americans used their special brand of ingenuity to create something for everyone. In 1848, a hierarchy of eateries existed in New York City. At the bottom was Sweeney's "sixpenny eating house" on Ann Street, whose owner, Daniel Sweeney, achieved questionable fame as the father of the greasy spoon. Sweeney's less-than-appetizing fare was literally thrown down to his hungry customers, who cared little for the social amenities of dining. At the top of the list was the famous Delmonico's. This restaurant was known as the most expensive in the country.

In the nineteenth century, better methods of preserving food through canning and vacuum packing made out-of-season culinary delights commonplace. There was also an enormous growth in mass feeding. In schools, until the nineteenth century, no one had ever considered lunches for schoolchildren, because there were so few children who went to school. Canteens for schoolchildren started in France in 1849. The cafeteria concept

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originated in the California Gold Rush, when prospectors, eager to return to their claims, preferred to stand in line to be served from big communal bowls and pots rather than wait their turn at table.

The twentieth century brought fast food industry. In 1921, Walter Anderson and Billy Ingram began the White Castle hamburger chains. These eye-catching restaurants were nothing more than a griddle and a few chairs, but people came in droves to these eye-catching restaurants, and within ten years the White Castle had expanded to 115 units. Marriott's Hot Shoppe drive-in roadside restaurant opened in 1927, and the word "a carhopper" was coined because as an order taker approached a car, he or she would hop onto its running board. The first motel was opened in San Luis Obispo, not far from Los Angeles, in 1925.

After the stock market crash of 1929 and the Depression, America rebounded with the elegance and deluxe dining of the 1930. By the end of the decade, every city had a deluxe supper club or a night club. The first elegant American restaurant that was not French in style was the Four Seasons. It offered seasonal menus (summer, autumn, winter, spring) and art as a theme. Its developer understood why people go to restaurants – to be together and to connect with one another. Modern restaurant exists to create pleasure, and how well it meets this expectation is a measure of its success. The exclusive restaurant of yesterday may be still exclusive restaurant of today, but the less affluent people can choose from great many cheap eating places. Nowadays people have freedom of choice, and they expect to have affordable accommodation, food, and entertainment – things of which hospitality industry is made.

Answer the following questions:

1.What does the name of Cesar Ritz stand for in the history of hospitality?

2.What was remarkable about American eating places?

3.What do the names of Sweeney and Delmonico stand for?

4.How and when were the concepts of canteen and cafeteria developed?

5.What changes in eating habits were developed in the twentieth century?

6.Why do the people go to the restaurant? What do they expect while eating out?

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(2, 4-й семестры). Текущий контроль осуществляется в течение семестра в устной и письменной форме в виде тестов, устных опросов и индивидуальных заданий. Промежуточный контроль проводится в конце каждого раздела курса в устной и письменной форме в виде тестов, устных опросов и индивидуальных заданий. Объектом контроля являются коммуникативные умения во всех видах речевой деятельности (аудирование, говорение, чтение, письмо), ограниченные тематикой и проблематикой изучаемых разделов курса. Итоговый контроль проводится в виде экзамена в конце 2-го (основной уровень) и 4-го (повышенный уровень) семестров. Объектом контроля является достижение заданных результатов обучения и формируемых компетенций, предусмотренных в программе курса. Обязательным условием допуска к экзамену является выполнение тестов с положительным результатом (не менее 60 %), а также выполнение самостоятельной работы в полном объеме в установленные сроки.

Структура и содержание экзамена во 2-м семестре

1.Чтение и перевод профессионально ориентированного адаптированного текста объемом 1000-1500 печатных знаков. Беседа по тексту.

2.Пересказ адаптированного текста объемом 1500-2000 печатных знаков. Беседа по тексту.

3.Устное изложение одной из изученных тем. Беседа по теме.

Структура и содержание экзамена в 4-м семестре

1.Чтение и перевод аутентичного профессионально ориентированного текста объемом 1000–1500 печатных знаков. Беседа по тексту.

2.Пересказ аутентичного текста объемом 1500–2000 печатных знаков. Беседа по тексту.

3.Просмотр видеоили прослушивание аудиофрагмента по одной из изученных тем. Ответы на вопросы по фрагменту.

4.Устное изложение одной из изученных тем. Беседа по теме.

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Пример типового экзаменационного билета

1. Read and translate the text. (It is possible to use the dictionary)

The word hospitality comes from "hospice", an old French word meaning "to provide care and shelter". The first institutions of this kind, taverns, had existed long before the word was coined. In Ancient Rome they were located on the main roads, to provide food and fresh horses and overnight accommodation for officials and couriers of the government with special documents. That is why such documents became a symbol of status and were subject to thefts and forgeries.

Some wealthy landowners built their own taverns on the edges of their estates. Nearer the cities, inns and taverns were run by freemen or by retired gladiators who would invest their savings in this business in the same way that many of today's retired athletes open restaurants.

After the fall of the Roman Empire, public hospitality for the ordinary travelers became the province of religious orders. In these days, the main purpose of traveling was pilgrimage to the holy places. The pilgrims preferred to stay in the inns located close to religious sites or even on the premises of the monasteries. Monks raised their own provisions on their own grounds, kitchens were cleaner and better organized than in private households. So the food was often of a quality superior to that found elsewhere on the road.

As travel increased during the Middle Ages, so did the number of wayside inns. In England, the stagecoach became the favored method of transportation. A journey from London to a city like Bath took three days, with several stopovers at inns or taverns that were also called "post houses". Guests often slept on mattresses put in what would be called the lobby, ate what they had brought with them or what they could purchase from the house. The fare was usually bread, meat, and beer, varied occasionally with fish. Frequently, the main dish served was a long-cooked, highly seasoned meat-and-vegetable stew. But the diners who were frequenters were not choosy, neither did they often question what they were eating.

2. Read the text. Define the main idea of the text and give its summary

For many centuries this industry was represented by a great number of independent properties – usually owned and operated by one family. With the progress of rail, automobile (car and bus), and air transportation, society became

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more mobile. This mobility began to transform hospitality industry to the modern management concepts, such as franchising, partnership, leasing and management contracts.

Franchising allows a hospitality company to expand more rapidly by using other people's money than if it had to acquire its own financing. The franchisor grants certain rights, for example, to use its trademark, signs, operating systems and procedures, marketing know-how, and so on for a certain fee. In return, the franchisee agrees by signing the contract to operate the restaurant, hotel, and so on in accordance with the guidelines set by the franchisor. It is a way of doing business that benefits both the franchisor, who wants rapid expansion of his business, and the franchisee, who has financial backing but lacks specific skills and recognition. Some corporations franchise by individual outlets and others by territory.

Another interesting mode of financing is partnership. Under this plan the people who want to enter the business invest one half the cost of the property, for example, a motel. They receive a salary for managing the property, and the profits from the operations are divided 50–50 between the company and the people in question. Using the partnership arrangement, the company gets a chance of more rapid development.

In the 1960s, leasing as a form of financing became popular in hospitality industry. It still exists, but to a lesser extent. The leasing arrangement allows both the individual and the chain to enter the market or expand within it. A property is leased for a percentage of gross sales, generally 20 to 40 per cent. For example, US international hotel expansion began with the lease of a hotel in Puerto Rico. The Puerto Rico government wanted to encourage tourism by having a brand name hotel with management expertise. The government leased the hotel to Hilton in return for two thirds of the gross operating profit plus marketing expenses. Leasing gives the benefit of ownership without the initial capital outlay. The lessee is responsible for insurance, hiring and firing, and marketing. In return he gets a major part of every dollar that comes into the business and the major part of every increase in revenue.

3. Speak on the topic

How has the tendency for globalization of economy affected hospitality industry?

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СПИСОК ЛИТЕРАТУРЫ

Основнаялитература

1.Восковская, А. С. Английский язык для вузов [Текст]: учебное пособие / А. С. Восковская, Т. А. Карпова. – 4-е изд., доп., перераб. – Ростов- на-Дону: Феникс, 2010. – 349 с.

2.Гуревич, В. В. Практическая грамматика английского языка. Упражнения и комментарии [Текст]: учебное пособие / В. В. Гуревич. – 7-е изд. – Москва: Наука; Флинта, 2010. – 296 с.

3.Clandfield L., Jeffries A. Global. Student’s book [Text] / L. Clandfield, A. Jeffries. – Macmillan Education, 2010. – 160 p.

Дополнительнаялитература

4.Английский язык [Текст]: сб. тестовых заданий по дисциплине «Иностранный язык» (английский) для студентов 1 курса / сост. С. А. Золота-

рева. – Кемерово: Кемеров. гос. ун-т культуры и искусств, 2012. – 84 с. 5. Business communication [Текст]: учебное пособие для студентов 2 курса / сост.: Е. А. Коваленко, О. В. Ртищева; под общ. ред. С. В. Бон-

даренко. – Кемерово: КемГУКИ, 2008. – 28 с.

6.Vince, Michael. Macmillan English Grammar In Context. Intermediate with key [Текст] / Michael Vince. – Macmillan ELT, 2008. – 232 р. +1 CD

7.Vince, Michael. Macmillan English Grammar In Context. Advanced with key [Текст] / Michael Vince. – Macmillan ELT, 2008. – 240 р. +1 CD.

8.Williams, Erica J. Presentations in English. Find your voice as a presenter [Text] / Erica J. Williams. – Macmillan Education, 2010. – 128 p. +1 CD

Электронные ресурсы

9.Бексаева, Н. А. Деловой английский. Туризм: [Электронный ресурс]: учебное пособие / Н. А. Бексаева. – Москва: Флинта, 2012. – 204 с. // Университетская библиотека online. – Режим доступа: http://www. biblioclub.ru/103336_Delovoi_angliiskii_Turizm_Uchebnoe_posobie. html. – Загл. с экрана.

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10.Богатырева, М. А. Учебник английского языка для неязыковых гуманитарных вузов. Начальный этап обучения [Электронный ресурс]: учебное пособие / М. А. Богатырева. – Москва: Флинта, 2011. – 637 с. // Университетская библиотека online. – Режим доступа: http://www. biblioclub.ru/93367_Uchebnik_angliiskogo_yazyka_dlya_neyazykovykh_guma nitarnykh_vuzov_Nachalnyi_etap_obucheniya.html. – Загл. с экрана.

11.Бурова, З. И. Учебник английского языка для гуманитарных специальностей вузов [Электронный ресурс]: учебное пособие / З. И. Бурова. – Москва: Айрис-пресс, 2011. – 576 с. // Университетская библиотека online. –

Режим доступа: http://www.biblioclub.ru/79002_Uchebnik_angliiskogo_ yazyka_dlya_gumanitarnykh_spetsialnostei_VUZov.html. – Загл. с экрана.

12.Вельчинская, В. А. Грамматика английского языка [Электронный ресурс]: учебно-методическое пособие / В. А. Вельчинская. – Москва: Флинта: Наука, 2009. – 232 с. // Университетская библиотека online. –

Режим доступа: http://www.biblioclub.ru/79509_Grammatika_angliiskogo _yazyka_uchebno_metodicheskoe_posobie.htm. – Загл. с экрана.

Материально-техническое обеспечение дисциплины

1.Телевизор.

2.DVD-плеер.

3.CD-плеер.

4.Обучающие аудиопрограммы.

5.Художественные и документальные фильмы на английском языке

ссубтитрами. (Используются для реализации принципа наглядности, восполняют отсутствие языковой среды, повышают мотивацию развития навыков аудирования, говорения, письма.)

6.Мультимедийная лаборатория.

7.Кабинет иностранных языков.

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Редактор Т. М. Сафарова

Компьютерная верстка М. Б. Сорокиной

Подписано к печати 22.05.2013. Формат 60х841/16. Бумага офсетная. Гарнитура «Таймс». Уч.-изд. л. 1,6. Усл. печ. л. 2,3.

Тираж 300 экз. Заказ № 84

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E-mail: izdat@kemguki.ru 40