Английский

SUPPLEMENT

1.Read text 1.

2.Divide the text into logical parts.

3.Give a title to each part.

Text 1

IN THE BAR

There is a new cocktail bar not far from our house. The bar is built in modern style. The walls are painted blue and green and you’ve got the impression that you are on the seashore. You can listen to the light music.

It’s comfortable and cozy in the bar. You can have cold snacks, various sandwiches, aromatic black coffee, rum, liqueurs, aperitif wines and cocktails; in hot weather — cooling beverages, juices, cocktails, ice-cream; in cold weather — punch and grog. There are rich sweets, pastry, pastry-cakes, chocolates, nuts, cigarettes and fruit in season (fresh fruit in summer and autumn, frozen in winter and spring).

Cocktails are aperitifs, digestives and original. Aperitif cocktails are served before the meal. They are: Old-fashioned, Manhattan, Martini and Cinzano. These cocktails improve the appetite.

The digestives are flips, smashes, cordial, oyster, frape, and cocktails of “sour” group.

They are served after the meal and help to digest our food. In hot weather it’s recommended to drink “sour”. It’s a pleasant cooling cocktail, which quenches our thirst. It has much lemon juice in it. Some cocktails are decorated with fruit: lemons, oranges and berries.

People drink most cocktails using straws. When you drink “through a straw” it’s called “a long drink”, when you drink at a gulp — “a short drink”.

If you feel hungry you can go to the grill-bar and taste their special dishes: grilled sausages, fish grilled or fried, chicken on a spit or “Taba-

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ka”, spicy shashlik (usually it’s pieces of mutton roasted on a spit), beefsteak and bastoorma. You can have black coffee and beverages.

There are a great variety of bars: salad-bars, fruit-bars, milk bars, express-bars, snack-bars, beer-bars, disco-bars.

Salad-bars arc equipped with a special counter with open refrigerating vegetable show.

There are: cut lettuce, cucumbers, tomatoes, radishes, spring onions, olives, hard-boiled eggs, boiled potatoes, carrots, beetroot, brown onions, dill, parsley, celery, cabbage, sauerkraut and also boiled meat, fish, sausage, cheese, cottage cheese and so on. In separate dishes there are: butter, sour cream, mayonnaise, oil, vinegar, mustard, salt, pepper, granulated sugar, horse-radish sauce. Each visitor puts vegetables, meat, fish or both, dressings and sauces in his salad-dish to his own taste. These bars represent one of the variants of “Swedish Board”.

Fruit-Bars. It’s a new type of bar in out social catering. There are many juices, up to fifteen, electric mixer for milk cocktails, electric coffee-pot, samovar. Customers may have tea, coffee, buns, cakes, pies etc.

Milk-Bars. Great attention should be paid to milk-bars. They can recommend a wide choice of milk products and beverages. Customers can taste milk noodles home style, noodle pudding stuffed with apples, Russian blini with butter or thick sour cream, pies, curd items, cheese sticks, butter, cheese and sausage, sandwiches, milk and cream shakes. Many dishes are made in the presence of customers. Milk-bars will be built close to big dairy shops.

Express-Bars are arranged at the railway stations, hotels, in the shopping centres. Their aim is to serve the customers as quick as possible. The assortment is the following: sandwiches, baking items, pastry, milk products.

1.Read, translate text 2 and divide it into logical parts; give a headline for each logical part in the form of a key-word.

2.Say what peculiarities a Japanese inn possesses. Would you like to stay in a Japanese inn? Explain your choice.

3.Give the shortest possible summary of the text.

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Text 2

THE RYOKAN EXPERIENCE — IS IT FOR YOU?

by Charles N. Barnard

The first time I stayed in a Japanese inn, or ryokan, I thought I had never been more uncomfortable in my life. This was years ago, in Kyoto, in October. The peculiarly furnished room with its strawmat floors and paper walls turned icehouse cold during the night, a party of drunken Japanese thundered songs in the next room, the toilet could be reached only by putting on a pair of wooden sandals and clogging along a stone path to a smelly outhouse — and breakfast, when it came with the dawn, consisted of a dozen or more dinky boxes and bowls containing pickles, dried fish, which I could not identify.

There are some 90,000 authentic inns in Japan, many of them dating back several centuries. Their numbers decline every year as competition from western-style hotel increases. For the most part, they are quaint aggregations of inter-connected wooden buildings, which sprawl around in a country setting; many are in hot-spring areas; most have a formal garden. Some ryokan are converted from old Samurai mansions; some from the estates of wealthy merchants. (Ryo — travel; kan — mansion.)

Perhaps the single most important fact about ryokan is that all have, as their most essential and traditional facility, a public (but not necessarily unisex) bath, the ofuro.

Visitors to Japan are often urged to try at least one night in a ryokan “as an experience.” This will not be as easy as checking into a hotel, however. It is possible to make reservations at some ryokan through U.S. travel agents, but a wider range of accommodations will be available through any Japanese agency after arrival in Tokyo. The choice will come from a select list of about 2300 inns, which are members of the Japan Ryokan Association.

Although often rustic and plain in appearance, ryokan are not usually low-cost accommodations. Charges typically include one dinner and one breakfast and are stated on a per-person basis. Credit cards are not always accepted.

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Check-in and check-out times at a ryokan are quite rigidly prescribed. The guest should arrive in late afternoon; he should leave after breakfast, or by 10 a.m. Lunch is almost never served. Ryokan is for overnight accommodations, not for extended stays.

How does a visit at a typical ryokan go? Come along!

One or more members of the staff will meet the guest with a reservation at the street door. Baggage will be whisked away. Shoes will be removed and replaced with the inn’s plastic slippers (which won’t be big enough for most western feet) before stepping from the stone floor of the entry onto the polished wood floor of the reception area. The shoes will disappear into a compartmented “shoe box” until departure; guests who may wish to take a walk outdoors after dinner will be supplied with wooden clogs. Under no circumstances should a guest demand the return of his own shoes before check-out. In old Japan this was to insult the innkeeper.

If several guests check in together, cups of welcoming tea (green) and small cakes stuffed with sweet bean curd will be served in a reception room.

A first-class ryokan guest-room will usually have a view of a formal garden through sliding doors, which open onto a veranda. This front porch will be furnished with two chairs and a small table. The floor of the room will be covered in 3-by-6-foot, rice-straw mats called tatamis. The main part of the room will have six to ten such mats; an adjacent sleeping area, sometimes one step up, will also be tatami-covered (four to six mats). When stepping onto this soft surface, even slippers must be removed.

At the centre of the guest-room there will be a firepit full of grey ashes, the irori. A charcoal fire may be glowing at its centre; an iron pot for boiling water will hang over the hot coals. There will be cushions on the floor for seating, but no chairs or other furniture. Most ryokan rooms will also be equipped with TV, a mini-bar, a safe for valuables (there are no locks on the room doors, remember). A light cotton kimono called a yukata will also be supplied, plus a heavier outer garment in cold seasons.

Almost immediately after arrival, the guest will have to take a before-dinner bath — not in his own bathroom (which will be

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equipped with a small, deep tub) but in the inn’s communal facilities. After the guest changes into yukata, the maid will show the way.

Dinner will be served to guests in their room or, in the case of a large party together, in a private dining room. It will be a sit-on-the- floor, chopsticks occasion. There will be no menu; the innkeeper supplies the same meal to all guests; it varies only slightly from season to season. Women in kimono will serve. Beer and sake will be available, but not included in the meal cost.

Upon returning to the room after dinner, the ryokan guest will find that a good fairy (the maid) has been in to create a great cud- dly-looking nest on the floor of the sleeping area. This bed is made up of many pillows and futons (quilts) and is quite comfortable. In some ryokan it is possible to adjust the temperature of the room for sleeping.

Breakfast can be a problem unless the inn is humane enough to offer its western guests a couple of fried eggs, toast and coffee.

When leaving, the staff will see each guest off in a smiling, bowing, waving ceremony at the street door. A small gift may be presented, and the inn’s brochures will be distributed. At this point, the traveller may be feeling almost Japanese — or, back in his own shoes at last, he may be saying: “Never again!”

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ВТОРАЯ ЧАСТЬ

Unit 5 Development and

Promotion in Tourism

Unit 6 Working in Tourism

Unit 7 Entertainment

Unit 8 Sightseeing

Unit 9 Conference Facilities

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U n i t 5

DEVELOPMENT AND PROMOTION

IN TOURISM

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Phonetics

1.Read the words paying attention to the sounds.

[G] — encourage, arrangement, engage, percentage, region, generally;

[g]— government, give, length, regulation;

[k]— country, restrict, document, carry, particular, cater

Work at the words

1.Read and translate the words and their derivatives. to regulate — regulation — regulator — regularity

to environ — environs — environment — environmentalism — environmental

to involve — involved — involvement

to engage — engage — engagement — engaging

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to govern — government — governmental — governor to promote — promotion — promoter

to restrict — restriction — restrictive

to encourage — to discourage — encouragement — encouraging to perform — performance — performer

to research — research — researcher to grow — growth — grower

to expand — expansion — expansive

2. Match the synonyms.

to include, to be engaged in, to encourage, to try, to limit, to attract, to take on, to keep up, to involve, to promote, to engage, to be involved in, to restrict, to attempt, to maintain, to undertake.

3.Pick out the English equivalents from list A to the following Russian expressions in list B.

A:direct investment in tourism development; entry formalities; to determine the social impact of tourism on an area; to promote a flow of tourism; to be involved in day-to-day regulation of tourism; economic benefits; unrestricted growth and expansion of tourism; financial arrangements; indirect investment; to determine the market potential; to perform the research.

B:правила въезда в страну; проводить исследования; финансовые условия; заниматься повседневным регулированием туризма; способствовать развитию туризма; определять социальное воздействие туризма на регион; экономические выгоды; определять потенциал рынка; прямое инвестирование развития туризма; неограниченное развитие туризма; опосредованное инвестирование.

4. Make up word-combinations and translate them.

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5. Make up sentences using the table and translate them.

Work at your Grammar

The Infinitive (Инфинитив)

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