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Файл:Английский язык в сфере сервиса объектов недвижимости. Учебное пособие
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МИНИСТЕРСТВО НАУКИ И ВЫСШЕГО ОБРАЗОВАНИЯ
РОССИЙСКОЙ ФЕДЕРАЦИИ
Федеральное государственное бюджетное образовательное
учреждение высшего образования
«ТЮМЕНСКИЙ ИНДУСТРИАЛЬНЫЙ УНИВЕРСИТЕТ»
Н. И. Филяровская, И. В. Давыдова
АНГЛИЙСКИЙ ЯЗЫК
В СФЕРЕ СЕРВИСА ОБЪЕКТОВ НЕДВИЖИМОСТИ
Учебное пособие
Тюмень
ТИУ
2019
УДК 811.11`1(075.8)
©
Федеральное государственное
ББК 81.2 Англ-923
Ф 579
кандидат филологических наук, доцент А. С. Остапенко;
кандидат филологических наук, доцент К. А. Слуцкая
Филяровская, Н. И.
Английский язык в сфере сервиса объектов недвижимости:
Ф 579
учебное пособие / Н. И. Филяровская, И. В. Давыдова. – Тюмень:
ТИУ, 2019. – 78 с.
ISBN 978-5-9961-1912-7
Учебное пособие содержит аутентичные материалы для
практических занятий по английскому языку и для
самостоятельной работы обучающихся.
Учебное пособие предназначено для студентов направления
43.03.01«Сервис» очной и заочной форм обучения.
Учебное пособие содержит аутентичные материалы для
практических занятий по английскому языку и для
самостоятельной работы обучающихся. При подборе материала
соблюдались принципы, отвечающие современным требованиям
методики обучения иностранным языкам: мотивация,
коммуникативность, интегрированный подход, умение
анализировать и обобщать информацию.
Рецензенты:
ISBN 978-5-9961-1912-7
УДК 811.11`1(075.8)
ББК 81.2 Англ-923
бюджетное образовательное
учреждение высшего образования
«Тюменский индустриальный
университет», 2019
СОДЕРЖАНИЕ
Введение…………………………………………………………………
4
PART I. PROPERTY MANAGEMENT IN THE HOSPITALITY
SECTOR………………………………………………………………….
5
PART II. REAL ESTATE MANAGEMENT……………………………
21
PART III. UNUSUAL PROPERTY ……………………………………..
32
PART IV. SPEAK UP! …………………………………………………..
38
PART V. TEXTS FOR SELF-WORK……………………………………
50
APPENDIX……………………………………………………………….
74
Библиографический список……………………………………………..
77
3
Введение
Данное учебное пособие предназначено для организации
практической и самостоятельной работы студентов очной и заочной
формы обучения направления 43.03.01 «Сервис».
При обучении иностранному языку в вузе большое внимание
уделяется работе с информацией профессиональной направленности,
представленной в тематических текстах. В процессе работы с
оригинальными иноязычными текстами совершенствуются навыки чтения,
профессионального перевода, усвоения профессиональной терминологии,
а также составления резюме, что представляется особенно актуальным для
конкурентоспособности выпускников вуза в современных социальноэкономических условиях.
Учебное пособие состоит из пяти разделов. Первые три раздела
включают в себя учебный материал в виде текстов, упражнений на
закрепление лексических единиц, заданий, направленных на развитие
умения составлять резюме. Развитию коммуникативных навыков в
профессиональной сфере способствуют примеры тематической
диалогической речи, которой посвящен четвертый раздел пособия.
Последний раздел включает в себя подборку текстов для самостоятельной
работы студентов.
Содержание учебного пособия способствует развитию следующих
общекультурных компетенций:
ОК-5: способность к коммуникации в устной и письменной формах
на русском и иностранных языках для решения задач межличностного и
межкультурного взаимодействия;
ОК-11: владение одним из иностранных языков как средством
коммуникации в рамках сложившейся специализированной терминологии
профессионального международного общения.
4
PART 1
1.
to affect
влиять
2.
evident
очевидный
3.
revenue
доход
4.
to relinquish
отказываться, уступать
5.
perceptive
чувствительный, восприимчивый
6.
available
доступный
7.
lack (of)
недостаток (чеголибо), нехватка
8.
to fulfil
выполнить, осуществить
9.
in terms of
чтокасается
10.
prevailing
преобладающий
11.
ratio
оценка, норма
12.
acquisition
достижение, приобретение
13.
misbalance
дисбаланс
14.
at the expense of
засчет (чеголибо)
15.
to commence
начинать
16.
boost
«бум», бурныйрост
PROPETY MANAGEMENT IN THE HOSPITALITY SECTOR
UNIT I
Trends in the hospitality sector
Vocabulary
Text 1
The financial crisis has no doubt affected the hospitality sphere no less
than the rest. This is especially evident in Moscow, which has always been a
business capital catering to many business travellers. The later tendencies
clearly show that RevPAR (revenue per available room) indicator is dropping
down in Moscow more than anywhere else.
Moscow was ranked No. 1 in terms of RevPAR, but has relinquished that
title to Paris, most likely due to the former, being in the emerging market, is
more perceptive to the overall fall in economy.
On the other hand, the ratio defined as the number of hotel rooms per
1000 citizens in Moscow and St. Petersburg is still lower than in other European
cities (to compare, it is 38 in Paris, 36 in Amsterdam, 5-14 in St. Petersburg and
10-20 in Moscow). Hotels' statistics in Russia are few even in Moscow and St.
Petersburg; data on the number of hotels and hotel rooms in other big cities is
simply not available. Everyone notes that the number of hotels/rooms in main
Russian cities is insufficient; therefore, this is an attractive market for investors
in the hospitality market, especially with respect to low and middle class hotels
(3-4 stars). They normally have a smaller payback period.
Moreover, there is an evident lack of branded hotels in the Russian
regions. While numerous plans have been announced by most large hotel
5
operators, only few hotels run by international operators are represented
a)
to affect;
hospitality sphere;
varying;
insufficient;
numerous;
ambitious;
current;
branded;
in line with;
acquisition.
b)
changing;
many;
present;
tourism;
world-known;
to influence;
in accordance with;
achievement;
aspiring;
ineffective.
1.
especial
especially
2.
indicate
indicator
3.
perceive
perceptive
4.
sufficient
insufficient
5.
invest
investment
6.
prevail
prevailing
7.
hospitality
hospitable
8.
acquire
acquisition
9.
fragment
fragmentary
(Rezidor, Accor). One of the most ambitious plans has been declared by Hilton,
which is going to operate a chain of at least 30 hotels. However, it mainly
depends on whether the investors, having announced the huge construction plans
will be able to fulfil those under the current circumstances.
Regions remain very attractive in terms of hotel construction. However, the
current economic situation and its influence should be looked at in detail, because
there is a prevailing business component in most parts of regions, which may be
interested in branded quality hotels. For purposes of regional tourism, small, local,
privately owned non-branded hotels will still be of more interest for tourist.
The hospitality market in Russia has a fragmentary character, greatly
depending on the city, i.e. in Moscow there is an obvious misbalance for high-class
hotels at the expense of middle class. In St. Petersburg, more middle class hotels
have appeared and most hotel construction projects have been maintained.
Nevertheless, there is a positive development in the interest of international operators
in acquisitions of non-branded hotels. One might predict that after the economy
commences a gradual comeback, hospitality projects will enjoy a boost once again.
I. Give a title to the text.
II. Match the synonyms from a) to b).
III. Read and translate, remembering the functions of suffixes and prefixes.
6
IV. Translate the following word groups from the text.
The later tendencies;
indicator dropping down;
overall fall in economy;
a smaller payback period;
remain attractive;
branded quality hotels;
obvious misbalance;
to enjoy a boost.
V. Grammar. Find in the text sentences in the Passive Voice. Define the
Tenses of the verbs in them.
VI. Answer the questions.
1. What does ―RevPAR‖ mean?
2. What city has Moscow relinquished its N. 1 title?
3. Is the number of hotel rooms in Moscow larger per 1000 citizens than
in St. Petersburg?
4. Why are low and middle class hotels attractive to investors?
5. How many hotels is Hilton going to operate in Russia?
6. How much is an average construction cost per room in a big
(millionaire) Russian city?
7. Why does the Russian hospitality market have a fragmentary
character?
VII. Give the headings to the corresponding paragraphs of the text.
1. Paris comes first.
2. A reasonable choice of the hotel brand/type for regions.
3. The influence of the financial crisis on the hospitality industry.
4. The growing interest of international operators.
5. Poor statistics of the hotels.
6. The aspiring plans of the branded chain of hotels.
VIII. Discuss the statements with a partner. Show agreement or
disagreement.
1. The hospitality sphere never loses its incomes because people need
good rest and fresh impressions.
2. It is always better to invest in local, privately owned hotels in regional cities.
3. One should restore old sights and develop new ones before building
new hotels.
IX. Make a resume of the text.
7
UNIT II
1.
overall
общий, окончательный
2.
approximate
приблизительный
3.
flexible
гибкий
4.
to book
зарезервировать, заказать
5.
timing
промежуток времени, количество времени
6.
beforehand
заранее
7.
to negotiate
вести переговоры
8.
background
(зд) основной
9.
particular
отдельно взятый
10.
unacceptable
неприемлемый
11.
temporary
временный
12.
stationary
канцелярские товары
13.
cuisine
―кухня‖, (напр. русска якухня)
14.
simultaneous
одновременный, синхронный
15.
to render
(зд) предоставлять услуги
The recipe for an ideal event: planning social and corporate events
Vocabulary
Text 1.
Planning social and corporate events
When organizing events, venue selection is very important. From social
events like receptions and cocktails to corporate events like conferences,
exhibitions and workshops, your choice of venue will have a direct impact on
the way you will organize this event, as well as on the overall result.
Plan your events. To that purpose, you need to be able to answer the
following questions: When? What are the approximate date, time and length of
an event? Your date and time - are they flexible? When you make a reservation
for a conference room from 9 am to 12 pm, the hotel considers the room
available (or the second half of the day. This means that it could be booked by
another client from 2 pm; therefore, you will not be able to use it after 12 pm.
So, take one or two hours to go over your planned programme and make sure
that you have the right timing for your event.
It is advisable to plan major events (such as full-day conferences, major
receptions such as balls and gala dinners), a minimum of six months in advance and
smaller events, one to two months in advance. Where? Is the location of the hotel
important for you? What type of hotel is suitable for your event; is it a 4 or a 5 star
hotel? Shall it be a centrally located hotel or a hotel close to your office, clients,
plant, exhibition, etc.? Another question that you may ask yourself is how many
people you expect using the most optimistic scenario. It is impossible for 100 people
to sit in a room convenient for 50 people, so it is better to book a larger room. How?
What is the ideal seating arrangement for your event? It is obviously impossible to
8
change a theatre sitting into a banquet style for the same number of people in a
chosen room, so you need to choose the format beforehand.
What is your maximal budget? What are the less important items of your
event, on which you might want to save money? The answer to these questions
depends of course on your format - do not save on food and drinks when it is a
cocktail or a dinner and do not save on equipment, sound systems and quality of
the venue, in cases of VIP briefings, key conferences or presentations. How
much you can allocate for an event will naturally have an impact on the type of
location selected and the day on which the event can be held. When you have
the answers to all these questions you may go on to the second stage of the event
– the planning process and send your request to your hotel contacts.
Negotiate with a hotel and choose the right venue. Ideally, you need to
have background knowledge of all the hotels, their range of rooms, as well as their
price policy from the very beginning. Always discuss your future event's budget with
the hotel. In more than 50% of the cases, a hotel can offer you a concession.
There is one absolute rule when choosing a hotel venue: you must always see
the room yourself. There may often be some unexpected moments, for example:
• a room is too dark / too sunny;
• there are too many other rooms and corridors around and your hall is
difficult to find;
• there are some strict security checks at the entrance of the building that
are unacceptable to your guests;
• there are no parking facilities; etc.
Catering services are one of the evident advantages of using a hotel as a
venue for your event. Some hotels are particularly famous for their themed
coffee-breaks and fine cuisine. It you are organising a cocktail or any other
social event, the quality of food becomes an important criterion for your choice.
Use the additional services provided by hotels. There are many
additional services that can be provided by the hotel, including technical
support, temporary personnel and stationary. First and foremost, if you do not
have a reliable technical partner to provide you with a professional sound
system, microphones and a simultaneous translation cabin; take full
responsibility and guarantee professional technical support before and during
your event, we advise you to use the services of the hotel's business centre.
There are evident advantages: huge professional experience; proximity of
their office to your event and quick reaction in case of a problem and high
quality of the equipment.
There is only one disadvantage – they are usually more expensive than
other contractors; therefore, before making any decisions, calculate your risks.
Finally, hotels are of course an ideal venue to accommodate your guests
(if necessary) at a special rate. If most of the participants to your event are
arriving from another city and you advise them to lodge in that hotel, it could be
good reason to negotiate the price including accommodation.
9
In conclusion, the absolute advantage of hotels as a venue for your events
is certainly the flexibility offered: a huge variety of events can be organized in
hotels, including conferences, seminars, cocktails, seating dinners and small
exhibitions. Hotels' event managers are usually ready to consider original space
planning and format in order to satisfy their clients.
I. Read the text and answer the questions.
1. What types of events are mentioned in the text?
2. Why is the agreement on the right timing very important?
3. How many months in advance should you plan your event?
4. What questions should you clear up when planning the event?
5. Hotels do not eagerly offer a concession, don‘t they?
6. What unpleasant moments can you face if you haven‘t seen the room
(for event) before?
7. What are the basic additional services provided by the hotel?
II. Complete the statements putting one word in each space. The words for
choice are given in brackets.
1. When making (a reservation, a call, a presentation) you need to
consider the date, time and length of your event.
2. Major events such as full-day conferences, balls, gala dinners take at
least (two months, half a year, three weeks) time to organize.
3. Catering services evidently come first when organizing (a conference,
a concert, a cocktail).
4. Technical support, temporary personnel and stationary belong to
(basic, additional, exclusive) services rendering by a hotel.
5. (Business centres, hotels, serviced apartments) are an ideal venue to
accommodate your guests.
III. Read the phrases and state whether they describe advantages or
disadvantages of planning the event in a hotel.
The room daily available;
necessity of planning;
the event 6 months before;
the hotel location is far from the centre;
price policy is very flexible;
strict security checks at the entrance;
no parking facilities;
fine cuisine;
huge professional experience of hotel‘s business centre;
expensive services provided by the business centre of the hotel;
possibility to negotiate prices and special conditions.
10
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