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Questions for Module Control 1
1. What is a hotel? What does it provide for a traveler?
2. In the age of travel by horse, how were inns and taverns related to travel?
3. Why did old-fashioned inns become symbols of hospitality? What kind of image do they bring to mind for many people even at the present time?
4. What is meant by modern means of transportation? When did it begin?
5. What new development in the location hotels did the rail-roads bring about? What is the surviving example?
6. Do many people travel by car?
7. From what words was the word “motel” derived? What kinds of accommodation were offered?
8. What are some of the attractions that a resort may offer? Give your examples.
9. What are four broad categories in which it is possible to place hotels?
10. Are there any firm distinctions between hotels in the different categories?
11. What is the other way of dividing hotels into categories? What kind of hotels are at the top? At the bottom?
12. Why are there comparable problems and opportunities in all hotels?
13. What are some of the different varieties of accommodation that are available to travelers nowadays?
14. What facilities are usually available in large modern hotels?
15. What is a “self-contained resort complex”? Give examples.
16. What is the relation between hotels and gambling in some places?
17. Give examples of a resort development that includes many different kinds of accommodation.
18. What catering services are available in different kinds of hotels?
19. What business facilities can big hotels provide?
20. How and why are hotel nightclubs operated? What do nightclubs offer?
21. What promotional opportunities does a nightclub give to the hotel?
22. What are some of the personal services offered by hotels?
23. What are some of the services hotels offer for travelling businessmen?
24. What kind of hotel offers the greatest range of special services?
25. How long does a typical convention last? What activities does it include?
26. What facilities are required for a convention?
27. What are the usual attendance figures for conventions? What sometimes happens when attendance is higher than predicted? Who is not included in the attendance figures?
28. How has the growth of the airline industry changed the convention business?
29. Why is the convention business profitable for the hotel industry?
30. What is the reason for the shift of conventions from large cities to resort areas?
31. Who are some of the hotel employees who specialize in convention activities?
32. What are some of the special inducements that may be offered to attract convention business?
33. Who on the hotel staff oversees the arrangements for a convention once it has been booked into the hotel?
34. Why must convention arrangements be coordinated with other departments of the hotel?
35. What are some of the groups that may sponsor banquets?
36. Can only hotels with convention facilities handle banquets?
Module 2
Unit 5. Food and Beverage Service
Topical Vocabulary
1. chef – шеф-повар
2. assistant chef – помощник шеф-повара
3. beverage – напиток
4. busboy – помощник официанта, убирающий грязную посуду со стола
5. captain = maitre d’hôtel – метрдотель
6. cashier – кассир
7. dishwasher – посудомойка
8. electrical appliances – электроприборы
9. hostess – сотрудница ресторана или кафе, встречающая и усаживающая гостей
10. income – доход
11. kitchen suppliers – поставщики
12. premises – недвижимость, здание, помещение
13. sommelier / steward – официант, заведующий винами
14. spirits – спиртные напитки
15. soft drinks – безалкогольные напитки
16. storekeeper – кладовщик
17. to be leased – сданный в аренду (внаем)
18. bartender = barman – бармен
19. cocktail lounge – коктейльный зал
20. counter – стойка, прилавок
21. pantry – буфетная, кладовая
22. space for storage – место для хранения
23. to cut down on – сокращать, снижать
24. to fill out a slip – заполнить бланк, карточку
25. to simplify – упрощать
26. to speed up –ускорять
27. bill – счет
28. bottled / draught beer – бутылочное / бочковое пиво
29. to brew –варить пиво
30. dressing – приправа, заправка (с растительным маслом)
31. main course – основное блюдо
Vocabulary Focus
Match the words or word-combinations with their definitions
| 1. Maitre d’hôtel/ Captain/ Hostess 2. Chef 3. Sommelier/ Steward 4. Waiter 5. Room Service 6. Concession | a) a form of license, granted for a fee by the hotel owner to an outside company, to conduct business on the hotel premises (for example a company that contracts to operate the hotel’s restaurants is said to have the food _____); b) the supplying, on demand, of food and beverage service to the guest rooms of a hotel; c) a skilled, usually male cook, especially the head cook in a hotel or a restaurant who plans and supervises the work of other cooks; d) a person in charge of a restaurant who tells guests where to sit and waiters what to do; e) an employee in a restaurant who goes to the customers’ tables, takes their orders and then brings the prepared food to the tables; f) a restaurant employee who serves wines. |
Reading 1
Food and Beverage Department:
Restaurants
Every modern hotel offers some form of food and beverage service. In some, facilities are available only for a continental breakfast (a light meal of bread or rolls and coffee) while others have a small coffee shop or a restaurant on the premises. In many small hotels or motels these food services are often operated on a concession basis: the facility is leased to an outside operator, called the concessionaire, who pays the owners of the hotel either a fixed rent or a percentage of the income. Many other hotels have complete restaurant service and also offer room service for guests who desire food and beverages served to them in their rooms. Large hotels, including luxurious resort hotels, usually offer a great variety of restaurants and bars for their guests to choose from. The restaurants may have different price ranges and/or different menus.
Food and beverage service is a major factor in hotel operation. In some large hotels the income derived from this source actually exceeds the income from room rentals. The food and beverage income in many hotels is increased by providing service for banquets and conventions.
Because of the large proportion of income contributed by hotel’s bars and restaurants the food and beverage manager is a key member of the management staff. He has the overall responsibility for planning the food and drink operation and purchasing hundreds of items that are necessary for restaurants and bars. Food can spoil quickly, that is why ordering supplies is a daily activity. In a large establishment two people may be assigned to this task – one to order food and the other to order wines and spirits. The food and beverage manager’s staff may also include a storekeeper who stores and issues food and beverages, and restaurant and kitchen suppliers.
The kitchen itself is almost a separate kingdom within the hotel. The head cook, almost always designated by the French word chef, is the boss. The chef is responsible for planning the menus (the food that is being served on a particular day) and for supervising the work of other cooks.
Depending on the size of the establishment several assistant chefs report to the chef. These include a sauce chef, a salad chef, a vegetable chef and so on. Under the supervision of the chefs are the cooks who actually cook the food and then place it on the plate for the waiters to pick up. Under the cook’s supervision are the kitchen helpers who, for example, peel potatoes, cut up vegetable and bring food from the storeroom to the kitchen. The kitchen staff also includes dishwashers, even in a kitchen equipped with electrical appliances, since someone must load and unload the machines.
In the restaurants, as well as in the kitchen, there are also different kinds of jobs. The person who seats the guests is called captain or maitre d’hôtel, or a hostess, if a woman. In restaurants with a very formal style of service the captain also takes the guests’ orders. The meals are served by waiters or waitresses. In less formal restaurants the waiters and waitresses take orders and serve the meals. Most restaurants also employ busboys who pour water, clear and set tables and perform other similar chores. In some restaurants, however, the waiters and waitresses carry out these tasks. In an elaborate restaurant there is often an employee called the steward or sommelier who takes orders for wine and sometimes for other alcoholic drinks. Finally, there are cashiers who receive payment or signed bills from guests. When a guest puts his restaurant bill on his hotel account, this information must be passed along to the accounting office as quickly as possible.