2. Найдите правильное предложение.

a) The primary job of front-desk personnel is to take care of the check-in and check- out procedures.

b) The primary job of front-desk personnel is to receive payment from the guests.

c) The primary job of front-desk personnel is to offer the transportation services.

d) The primary job of front-desk personnel is to handle complaints.

3. Определите ряд, в котором не все слова относятся к одной теме.

a) room service, chambermaid, housekeeping, cleaning;

b) laundry, valet service, engineering, maintenance;

c) restaurant, bar, café, canteen;

d) dishwasher, busboy, waiter, chef.

4. Выберите правильный вариант.

A commission (usually 10 percent of the rate for hotels) is paid to travel agents by hotels, airlines, and other travel-related suppliers _________________ .

a) to generate more income c) to induce further bookings

b) to make bulk purchases d) to support them

1. Выберите правильный вариант перевода выделенного выражения

In very large or elaborate setups, the head cook is called the executive chef, and his responsibilities are largely those of a manager.

1. при более сложной структуре производства;

2. в большом и изысканном ресторане;

3. при оптовой закупке продуктов;

4. в большом и богатом микрорайоне.

5. Найдите правильное определение к термину.

Twin room

1. a room adjacent to another without direct access between them

2. a room with one large bed for two persons

3. a room with two single beds for two persons

4. two rooms adjacent to each other with direct access between them

5. Выберите один из предложенных вариантов ответа на вопрос.

Why is the front desk almost always located near the hotel's main entrance?

1. for the convenience of guests;

2. because it doesn’t need a lot of space;

3. for the security purposes;

4. because it is the main department in the hotel.

5. К выделенному слову выберите близкое слово по значению.

Technology is developing in leaps and bounds with an ever expanding, and frequently bewildering, range of products and services.

a) frightening c) impressive

b) embarrassing d) embracing

5. Из предложенных вариантов выберите слово соответствующее смыслу предложения.

It is defined as a means by which a guest is able to make a reservation at a hotel.

a) any intermediary c) a reservation avenue

b) travel management company d) direct contact

10. Укажите номер подчеркнутого фрагмента, в котором допущена ошибка.

In an elaborate (a)restaurant, there is often an employer(b) called the wine steward, or sommelier (c), who takes orders for wine and sometimes for other(d) alcoholic drinks.

ADDITIONAL TEXTS FOR READING AND DISCUSSING

1. Informational basis of hospitality industry

In the past, most hotels and restaurants were independently owned. Managers got information by being around people, observing them, and asking questions. Nowadays, many factors have increased the need for more and better information. As companies become national or international in scope, they need information on larger, more distant markets. As companies become more selective, they need better in­formation about how buyers respond to different products and appeals. As companies use more complex marketing approaches and face in­tensified competition, they need information on the effectiveness of their marketing tools. Finally, in today's rapidly changing environ­ments, managers need up-to-date information to make their deci­sions. To manage a business well is to manage its future; and to manage the future is to manage information.

The supply of information has also increased greatly. John Naisbitt suggests that the United States is undergoing a "megashift" from an industrial to the information-based economy. He found that more than 65 % of the US work force is now employed in producing or processing information, compared to only 17 % in 1950. Using improved computer systems and other technologies, companies can provide information in great quantities. In fact, today's managers sometimes receive too much information. For example, one study found that, with many companies offering data available through supermarket scanners, a packaged-goods manager is bombarded with 1 million to 1 billion new numbers every week. As Naisbitt points out, "Running out of information is not a problem, but drowning in it is."

Yet managers frequently complain that they lack information of the right kind and accumulate too much of the wrong kind. They also complain that marketing information is so widely spread throughout the company that it takes great effort to locate even simple facts. Sub­ordinates may withhold information that they believe will reflect badly on their performance. Important information often arrives too late to be useful or is not accurate. Marketing managers need precise and time­ly information. Many companies are now studying their managers' information needs and designing marketing information systems (MISs) to meet their needs.

Large companies have centralized MISs that provide managers with regular performance reports, intelligence updates, and reports on the results of studies. Managers also need non-routine information for special situations on on-the-spot decisions. That is why, with recent ad­vances in microcomputers, software, and communications, many com­panies are decentralizing their MISs. In some of them, marketing man­agers use a desk terminal to tie into the company's information network. Without leaving their desks, they can obtain information from internal records or outside information services, and communicate with others through telecommunications.