Nutritional Standards

When the troops came home after World War II, developing nutritional minimum standards led to reform in institutional food service and efforts to educate the public about healthy foods. The National School Lunch Program, begun in 1946, aimed to protect children from malnutrition.

Potential

Foodservice sales to restaurants and institutions are estimated to total about $400 billion per year.

The Bureau of Labor Statistics estimated that there were about 371,000 food service managers in 2004, with 40 percent being self-employed small business owners. Food service managers may work in hotels and restaurants, hospitals and nursing care facilities, institutions, government facilities or private businesses that provide food service on site to employees.

Vocabulary Focus

Fresh	свежий
Off	низкого качества
Sell by date	срок годности
Raw	сырой
Ripe	созревший
Rotten	сгнивший
Tough	жёсткий
Undercooked	недоваренный
Unripe	незрелый
Overcooked	переваренный
Expensive	дорогой
Cocktail longue	коктейль-бар в холле
To cater for	поставлять провизию; угождать
Catering	общественное питание
The catering trade	ресторанное дело
Gourmet	гурман
A la carte menu	меню «а ля карте» (ресторанное меню с указанием цены каждого блюда)
Waiter	официант
Trolley	столик-каталка
Gueridon service	обслуживание у столика (приготовление блюд непосредственно на виду у посетителей)
Dish	блюдо, кушанье
To serve	готовить, накрывать
Table d’hote	«табльдот» (общий обеденный стол, комплексный обед)
Counter	прилавок
Tray	поднос
Luncheon	обед
Toppings	начинки
Refreshing	освежающий

Speaking

Compose dialogues according to the information given below:

• You suggest your friend to go to a restaurant and give reasons for your choice.

• Dinner at the restaurant.

Creative task

Project. Imagine that you want to open some cafe or restaurant in your native town (city) or abroad. What kind of cafe (restaurant) will it be? What will make it competitive? What kind of food will it serve? Offer a menu for your cafe (restaurant) according to the plan:

a) appetizers;

b) first course;

c) second course;

d) dessert;

e) drinks.

Unit 9. Tourism Promotion

Group Discussion

Discuss the following issues:

1. What is promotion?

2. Does promotion really fuel the success of an enterprise? Why?

3. What kinds of promotion can you name?

4. What are the media?

5. What are the printed media? What are the broadcast media?

6. What is word of mouth? What role does it play in tourism promotion?

Reading

Promotion

Promotion involves distributing information about a product, product line, brand, or company.

Promotion is generally sub-divided into two parts:

• above the line promotion: promotion in the media (e.g. TV, radio, newspapers, Internet and mobile phones) in which the advertiser pays an advertising agency to place the ad;

• below the line promotion: all other promotion. Much of this is intended to be subtle enough for the consumer to be unaware that promotion is taking place. E.g. sponsorship, product placement, endorsements, sales promotion, merchandising, direct mail, personal selling, public relations, trade shows.