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Файл:Английский язык. Менеджмент гостинично-ресторанных предприятий. Учебное пособие
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12. FOOD SERVICE
1. Запишите и запомните следующие слова и словосочетания.
catering — общественное питание;
cocktail lounge — коктейль-бар, коктейльный зал;
signature restaurant — фирменный ресторан;
upscale restaurant — элитный ресторан;
casual coffee-shop / casual restaurant — кафетерий / ресторан с
непринужденной обстановкой;
room-service food and drink — подача еды и напитков в номера;
bed and breakfast — условия проживания в гостинице, при которых
в цену номера включается завтрак;
half board — полупансион, условия проживания в гостинице, при
которых в цену номера включается двухразовое питание (завтрак и
ужин);
full board — полный пансион, условия проживания в гостинице,
при которых в цену номера включается трехразовое питание;
Table Service — обслуживание посетителей за столиками (на
предприятиях общественного питания);
Silver Service/English Service — серебряный класс обслуживания,
обслуживание по-английски;
Family Service — семейный стиль обслуживания;
accompaniment — гарнир, дополнения;
Plated/Pre-plated/American Service — обслуживание по-
американски, когда заказанную еду раскладывают по порциям на
тарелки на кухне;
Butler/French Service — обслуживание по-французски;
сarve — разрезать, раскладывать на порции;
Russian Service — обслуживание по-русски;
joint — мясная нарезка;
gueridon — вспомогательный столик;
bar counter — барная стойка;
a la carte — порционное меню;
table d’hote — комплексное меню;
cutlery — столовые приборы, посуда;
Food and Beverage — предприятие питания, ресторанная служба;
Director of Catering — организатор выездного обслуживания;
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Room Service — предоставление услуг по доставке еды и напитков
в номера гостиницы;
Banquets — банкетная деятельность;
Kitchen — кухня, производство.
2. Сопоставьте термины, данные в левом столбике, с их определениями из правого столбика.
1. accommodation
a) a belief that something should happen
in a particular way, or that someone or
something should have particular qualities or behaviour
2. suggestion
b) the opinion that people have about
how good or how bad someone or something is
3. preparation
c) the way the service operates
4. operation
d) the process of making food ready for
cooking or eating
5. expectation
e) an idea or plan that you offer for
someone to consider
6. reputation
f) a place for someone to stay, live, or
work in like a house, flat, or hotel room
3. Переведите предложения с английского языка на русский.
1. A self-service restaurant is a restaurant where the customers have to
serve themselves. 2. Contrary to her expectations, Caroline found the show
very entertaining. 3. Room service is a service provided by a hotel that
allows you to have food and drink brought to your room. 4. A cafè is an
informal restaurant where you can get simple cheap meals and drinks. 5. The
success of the product has exceeded all our expectations. 6. The team has
performed beyond all expectations. 7. We had heard so much about the
restaurant, but it did not live up to our expectations. 8. The university has an
international reputation as a centre of excellence.
4. Найдите пары синонимов.
Plate, drink, tasty, alcohol, beverage, spirit, dish, delicious
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5. Найдите пары антонимов.
delicious, polite, tasteless, cozy, rude, uncomfortable
6. Переведите предложения с английского языка на русский.
1. A major chain hotel generally has a bar or a cocktail lounge and two
restaurants: a signature or upscale restaurant and a casual coffee-shop or a
restaurant. 2. These restaurants cater to both hotel guests and to general
public. 3. Hotels provide room-service food and drink that are brought to the
guest’s room. 4. Hotels offer different rates: “bed and breakfast”, “half
board” and “full board”. 5. Hotel industry includes lots food service
methods. 6. Hotel foodservice is complex, with many departments under
Food and Beverage. 7. There is an increasing need for professionalism on
the part of the hotels’ personnel. 8. If the hotel’s cuisine and restaurant
service have gained a reputation, it may increase the hotel’s business.
7. Прочитайте и переведите предложения, найдите герундий.
1. Decision-making can be divided into recognising the problem, defining and analysing the problem, evaluating alternative solutions, with choosing the most favourable ones and implementing the approach chosen. 2. It’s
very important to remember that successful management is a skill of choosing from the alternatives, and it is based on three basic elements: leadership,
motivation and communication. 3. The main functions of management are
planning, organising, directing, controlling, staffing and innovating. 4. An
operating manager creates and manages the system that converts resources
into goods and services.
8. Переведите предложения. Определите форму герундия.
1. Smoking in the recreation area is forbidden. 2. The manager wants all
the activities of the department being planned carefully. 3. The receptionist
called the manager to say about the delegation having arrived. 4. Having
been motivated properly the employees worked hard. 5. Не insists on our
work being subdivided. 6. Corporate email was organised for the sake of
establishing better communication. 7. I can’t speak about the report having
been discussed. 8. We missed the deadline through being involved in some
other kinds of business activity. 9. The team of the employees fulfill the task
without being helped.
9. Раскройте скобки, выбрав нужную форму.
1. I’m looking forward to (hear / hearing) from you. 2. They are used
to (work / working) late hours. 3. The car needed (to be pained / painting).
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4. I am sorry to (interrupt / interrupting) you. 5. You were wrong to (stay /
staying) at home. 6. Не avoided (to look / looking) at us. 7. They burst out
(to laugh / laughing). 8. She denied (to go / going) there. 9. She didn’t
agree to (come / coming) there.
10. Заполните пропуски, подставив предлоги, данные в рамочке.
Of, on, in, from, of, to
1. She never complains ………… overtime working. 2. You may rely ………… our manager weighing all the facts and circumstances. 3. The
company succeeded ………… attracting new clients. 4. Don't prevent
me ………… starting a new business. 5. She looks forward ………… visiting Paris. 6. Don’t you like the idea ………… innovating the product line?
11. Составьте вопросы к члену предложения, выраженному герундием.
1. By working hard he gained rapid promotion. 2. In copying the text,
he made a few mistakes. 3. On coming to the office I look through the mail.
4. He called me up before leaving. 5. After saying this he left the room. 6.
Не drank two cups of tea before leaving.
12. Прочитайте текст.
Food Service
Food service is a feature of hotels. Catering, providing food and drink
for guests, has always gone together with accommodation.
A hotel may have several restaurants or no restaurants at all; the number
and type of restaurants varies as well. A major chain hotel generally has a
bar or a cocktail lounge and two restaurants: a signature or upscale formal
restaurant and a casual coffee-shop type of restaurant. Hotels also normally
provide room-service food and drink that are brought to the guest’s room.
The rate when the hotel offers accommodation and breakfast has got a
name of “bed and breakfast”. The rate when the hotel offers accommodation,
breakfast and one full meal has got a name of “half board”. And the rate
when the hotel offers accommodation and three meals has got a name of
“full board”. In recent years, because of increased guest expectations, hotels
have placed greater emphasis on food and beverage preparation and service.
As this industry basically deals with the service of food provided to the
people, so this industry includes lots of methods of service of food.
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Different Types of Service Offered by the Hotels
Table Service: A customer is seated and menu is presented to the guest,
service and clearance is provided by the staff. It is the most common service
that is followed in a normal restaurant. Under table service we have
following different Services.
Silver Service/English Service: Food is brought on a silver flat by the
waiter and shown to the guest for approval, after that food is served and is
also cleared by the waiter afterwards. The menu can be either a la carte or
table d’hote.
Family Service: Here the main courses are pre-plated in the dishes with
the accompaniments, placed on the table, for the customers to help
themselves.
Plated/Pre-plated/American Service: As the name suggests, the food
is pre-plated and the service is to be done from the right hand side of the
guest. This type of service is used mainly with a table d’hote menu.
Butler/French Service: The food once brought inside the restaurant is
presented in front of the guest individually, but the service is done by the
guest itself.
Russian Service: The food is not presented in front of the guest, simply
laid and the customers need to help themselves. Usually large joints are
served in this style of service.
Gueridon: A dish comes, partially prepared from the kitchen, to be
completed in the restaurant by the waiter. The cooking is done on a gueridon
trolley, which is a mobile trolley
Bar Counter: Often a U-shaped bar with well-designed stools for the
customers to be seated and enjoy the alcohol and nonalcoholic drinks.
Self-service: A customer collects a tray from the service counter,
chooses the dishes and selects the appropriate cutlery for the meal.
Hotel foodservice is complex, with many departments under Food and
Beverage. There are Directors of Catering, Restaurants, Room Service,
Beverage, Banquets and Kitchen, all reporting to the Food and Beverage
Manager in the largest operations.
As a result, there is an increasing need for professionalism on the part of
the hotels’ personnel. Hotel restaurants are run by restaurant managers in
much the same way as other restaurants. Restaurant managers are generally
responsible for the following:
Exceeding guest service expectations;
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Hiring, training, and developing employees;
Setting and maintaining quality standards;
Marketing;
Room service, minibars, or the cocktail lounge;
Presenting annual, monthly, and weekly forecasts and budgets to the
food and beverage director.
The food and beverage income in many hotels is increased by providing
service for banquets and negotiations.
If the hotel’s cuisine and restaurant service have gained a reputation, it
may increase the hotel’s business.
13. Определите, истинны или ложны высказывания.
1. The rate when the hotel offers accommodation and breakfast has got
a name of “half breakfast”.
2. The rate when the hotel offers accommodation, breakfast and one full
meal has got a name of “half board”.
3. The rate when the hotel offers accommodation and three meals has
got a name of “full board”.
4. Silver service is a style when food is brought on a silver flat by the
waiter and shown to the guest for approval, after that food is served and is
also cleared by the waiter afterwards.
5. Hotel foodservice isn’t a complex activity, with few departments
under Food and Beverage.
14. Составьте предложения из данных в каждой цепочке слов.
1) restaurants, restaurant, hotel, run, by, are, managers;
2) for, the, is, providing, restaurant, service, banquets;
3) if, restaurant, has, service, the, hotel’s, a, reputation, gained, it,
increase, the, hotel’s, may, business.
15. Ответьте на вопросы к тексту.
1. What does “bed and breakfast” mean?
2. What does “half board” mean?
3. What does “full board” mean?
4. What are the main types of service offered by the hotels?
5. What is Russian service?
6. What is English service?
7. What is French service?
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8. What are restaurant managers responsible for?
9. What is gueridon?
10. What is one of the most important secrets of the hotel’s business?
16. Опираясь на информацию текста, сделайте краткое сообщение по заданной теме.
17. Составьте аннотацию к прочитанному тексту, используя
речевые клише.
18. Найдите в сети Интернет интересные факты о деятельности
какого-либо ресторана, расположенного в отеле, и подготовьте сообщение на английском языке.
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13. HOTEL LOGISTICS
1. Запишите и запомните следующие слова.
reposition — перемещать, перебазировать;
evolve — развивать; развёртывать; развиваться; эволюционировать;
supply — поставка, снабжение;
distribution — распределение;
matter — вопрос, дело;
sophisticated — умудрённый опытом; сложный;
deployment — дислокация; базирование, размещение, перегруп-
пировка;
Allies — государства–члены антифашистской коалиции во второй
мировой войне;
complexity — сложность;
shipping — перевозка груза;
sequence — последовательность;
requirement — требование;
quality — качество;
property — собственность;
implement — внедрять, реализовывать;
simultaneously — одновременно;
procurement — получение; закупки; снабжение; поставка (оборудо-
вания и т.п.);
revenues — выручка.
2. Запишите и запомните следующие словосочетания.
Armed Forces — вооруженные силы;
supply chain — цепь поставок; система снабжения;
storage node — узел хранения;
lean and green supply chain — бережливая и экологичная цепь
поставок;
gain success — добиться успеха.
3. Переведите предложения с английского языка на русский.
1. Computer software will continue to evolve in response to users’
needs. 2. A limited oil supply made gas prices raise. 3. Troops have been
deployed in the area to counter a possible attack.
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4. Заполните пропуски словами, данными в рамочке.
Supply, evolved, sophisticated, revenue, complexity
1. The research project ……….…… from a concept first proposed in
1995. 2. Aquarium fish need a constant …………… of oxygen. 3. Consumers are getting more …..……… and more demanding. 4. Difficulties were
caused by the ……….…… of the legislation. 5. The magazine had been lost
advertising ………….… for months.
5. Сопоставьте термины, данные в левом столбике, и определения к ним из правого столбика.
1. evolve
a) income from business activities or
taxes
2. supply
b) the business of carrying goods
3. sophisticated
c) an amount or quantity of something
that is available to use
4. shipping
d) the process of buying supplies or
equipment for a government department
or company
5. supply chain
e) to gradually change and develop over
a period of time
6. procurement
f) knowing and understanding a lot about
a complicated subject
7. revenues
g) a series of processes involved in supplying a product to someone
6. Найдите пары синонимов.
Shipping, transportation, revenues, income, sophistication, complexity,
procurement, supply.
7. Найдите пары антонимов.
Revenues, losses, sophistication, simplicity, income, expenses, lean,
wasteful.
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8. Прочитайте текст и составьте к нему план.
Logistics is the art and science of managing and controlling the flow of
goods, energy, information and other resources like products, services, and
people, from the source of production to the marketplace. It is difficult to
accomplish any marketing or manufacturing without logistical support. It
involves integration of information, transportation, inventory, warehousing,
material handling, and packaging. The operating responsibility of logistics is
geographical repositioning of raw materials, work in process, and inventories. They are required at the lowest cost.
Logistics as a concept evolved from the military’s need to supply the
Armed Forces moving from their base forward. In ancient Greek, Roman
and Byzantine empires, there were military officers with the title “Logisti-
kas”. They were responsible for financial and supply distribution matters.
Military logistics first appeared in the 19th century. However, only in World
War II logistics theory and practice became sophisticated. As the conflict
was carried out with an unprecedented deployment of personnel, equipment
and supplies, logistics played a central role in ensuring success for the Allies. Logistics as its own concept in business appeared only in the 1950s.
This was mainly due to the increasing complexity of supplying business with
materials and shipping out products in an increasingly globalised supply
chains.
The main functions of a logistics manager include purchasing, transporting, warehousing, organising and planning. Logistics managers combine
general knowledge of each function to coordinate the resources of the organisation. There are two fundamentally different forms of logistics. The first
one optimizes a steady flow of material through a network of transport links
and storage nodes. The other coordinates a sequence of resources to carry
out some projects. Logistics management, in fact, is a supply chain that
plans, implements and controls the efficient flow and storage of goods and
services to meet customers’ requirements.
Hotel logistics is a highly innovative, special service division of the
hospitality industry. In today’s, hotel changing business environment hotel
companies, both big and small, must focus on how to offer products and services while keeping costs low. A well-established logistics and supply chain
management system helps not only to improve the quality and service of the
hotel company but to drive down costs as well. In the hotel business logistics
and supply chain management are usually used at operational, tactical and
strategic levels. As hotel companies manage and operate their properties they
have to implement simultaneously logistics and inventory management, in-
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