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Организация питания Подразделения общественного питания, включающие в себя рестораны, кафе, бары, подразделение по обслуживанию банкетов и конференций, службу room service, обеспечивают гостей услугами питания. В гостиницах с высоким уровнем обслуживания организована круглосуточная подача еды и напитков в номер клиента. Особенно часто гости заказывают завтрак в номер. Заказ завтрака в номер осуществляется по телефону, путем вызова официанта в номер (нажав специальную кнопку), или с помощью карты заказа. В карте заказа завтрака указывается время подачи завтрака, фамилия клиента, дата заказа, количество человек. Гостю необходимо выбрать вид завтрака: континентальный завтрак или английский завтрак. Континентальный завтрак, как правило, имеет фиксированную стоимость и включает в себя: чай, кофе, сок, йогурт, сливочное масло, джем, мед, булочки. Английский завтрак – это более плотный завтрак, включающий в себя: чай, кофе, соки, каши, кукурузные хлопья с молоком, яичницу с беконом, тосты, апельсиновый джем. Клиенты также могут заказать какие-нибудь дополнительные блюда по меню а-ла-карт. Оплату за завтрак принимает официант по заранее подготовленному счету или расходы за данный вид услуги заносятся на основной счет гостя, который оплачивается при выезде из гостиницы. Self-check
UNIT 4 HOSPITALITY INDUSTRY Vocabulary Practice Vocabulary File
Reading
The Structure of Modern Hospitality Industry Being dedicated to the service of people away from home, hospitality industry is concerned with their accommodation, provision of food and drink, their transportation and entertainment. That is why the institutions, which provide these services, are divided into three branches: hotel business (provision of places to stay), restaurant business (provision of food and drink), and tourist business (provision of transport and entertainment.) The hotels may be classified according to location, prices, and type of servicies offered. By virtue of their location the hotels may be central (situated in the city senter), resort (in exotic locations), airport (for air pasengers), and freeway (motels on the highways). By virtue of prices, hotels can be classified into luxury, up-scale, mid-scale and budget.And by virtue of services offered, hotels may be classified into full-service (with all sorts of services), economy (offering clean, reasonable sized and furnished rooms), residential (for long-term guests), all-suite hotels (rooms with adjacent lounge and kitchenette area). Restaurants play an important role in society. People are interested not only in eating out but in social interaction that takes place in a restaurant. Thefirst true restaurant, the Grande Taverne de Londres, opened in Paris in 1782, by Boulanger, “the father of modern restaurant”. He called the famous soups “restoratives” because they help restore the guests’ strength and energy. By 1794 there were 500 restaurants in the city. The chefs of the best restaurants travelled to different parts of the world. Some of them stayed in France, some went to other parts of Europe, many of them crossed the Atlantic to America, especially to New Orleans, the truly French corner of the New World. They almost all went into restaurant business, bringing their culinary traditions with them. Other countries felt the effects of French culinary artistry and most of them used some of the principles of French cooking in their own cuisines. Exceptions were the Italians who had developed their own very strong culinary traditions and felt that French cooking derived from the Italian. The successful operation of a restaurant depends on a number of factors. The most important of them are its positioning (the place in the market) and its concept (the impression it makes on its potential guests). Classifications of restaurants may be based on two factors: menu and services offered. According to the menu, there are two main categories: full-service and specialty restaurants. Restaurants of the first type have more than a dozen main-course items that are cooked to order. Specialty restaurants specialize in one dish (pizza, hamburger, chiocken, steak, seafood, etc.). According to the services, the restaurants are classified into occasion (luxury) and casual restaurants. Two types of services are used in occasion (luxury) restaurants: French service (the food arranged on platters and presented to guests, after which the preparation is completed on a trolley-like side table with a gas burner), and Russian service (the food is cooked in the kitchen, placed onto a serving dish, and served to the guests individually with a serving spoon and fork). Casual dining is characterized by relaxed atmosphere where not only Russian service is typical, but also its simplified version called American service (the food is prepared and put into individual plates in the kitchen before being carried into the dining room), and even buffet-type service (self-service). Tourism may be defined as the business of attracting and transporting people, accommodation them, and catering to their needs and wants. The tourist business deals with promoting, transportation and accommodation. Tourism is the world’s largest industry. By employing one out of every ten workers, travel and tourism is the world’s largest employer. Among the promoters are tour wholesalers (who design and sell package tours), tour operators (who sell tour packages to tourists and act as escorts (guides), travel agencies (who sell on behalf of airlines, rail and bus companies). The transportation businesses areairlines, cruise lines, rental auto and bus companies. The accommodation businesses are motels (hotels for motorists), resort hotels (hotels in exotic places for people on hliday), destination-management companies (organizations in charge of developing and implementing tourist programs in the areas attractive to tourists). People who travel with a group make a group inclusive tour, and those who prefer to travel alone are called independent. |
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