Hotel chains

Choose the variant that best completes the statement or answers the question.

1. One of the most important advantages of the hotel chains is having the resources to …
2. spend more money on advertising
3. get more money for salaries
4. waste money
5. pay less amounts of money for taxes

The chains can spread the cost for advertising among …

1. all of their employees
2. all of their customers
3. аll of their member units
4. all of their sponsors

The top staff people are usually experienced hotelmen who can …

1. effectively control the operations of the individual units
2. always do whatever they want
3. come to their work any time they like
4. spend hotel money on their personal needs

The practice of every-year-changing locations for holding the conventions is very attractive to …

1. people applying for hotel jobs
2. many sponsoring groups
3. hotel staff
4. citizens of the chosen city

(4 балла)

Give the English equivalents to the following word combinations.

1. быстрое строительство гостиниц fast hotel constructing
2. появление сетей отелей the emergence of hotel chains
3. дочерняя компания a subsidiary
4. конкурентоспособные преимущества competitive advantages
5. персонал по развитию связей с общественностью public relation staff
6. стандартизация оборудования и процессов управления standardization of equipment and management processes
7. подробное руководство-справочник a handbook, a directory
8. выдача компанией лицензии на производство или продажу товара под ее маркой issuance of a license by a company for the production or sale of goods under its mark
9. расширение сети отелей the expansion of hotel chains
10. иметь доступ к информации по исследованию рынка to have an access to the information on market research
11. централизованная система бухучета и аудита the central accounting and audit system

(11 баллов)

 

Put the verbs in brackets in the correct form.

The Baglioni Hotels Group currently consists of 14 luxury boutique hotels in Italy, France and the UK position in prime locations include Rome’s Via Veneto, Venice’s Piazza San Marco, Milan’s Via Della Spiga, the Champagne and Côte D’Azur regions in France and London’s Kensington. In Italy and in the UK the Group operates under the Baglioni name and includes four hotels that are members of the prestigious “The Leading Hotels of the World” chain, while in France all its hotels are part of the exclusive Relais & Chateaux collection.

(5 баллов)

Translate the text into English.

Hilton Hotels & Resorts является четвёртой по величине международной сетью отелей, принадлежащей корпорации Hilton Hotels Corporation. Компания была основана в 1919 году.

В 1943 году Hilton Hotels стала первой сетью отелей действующей на обеих побережьях США.

В 2010 году компания управляла сетью из 540 отелей в 76 странах мира на шести континентах.

Компания делает акцент на бизнес-поездки, но также владеет и управляет множеством предназначенных для отдыха гостиниц расположенных в курортных зонах по всему миру.

Под управлением компании Hilton Hotels & Resorts имеются гостиницы для разных категорий путешественников: роскошные отели с полным спектром услуг, отели для отдыха в курортных зонах, гостиницы средней ценовой категории.

 

Hilton Hotels & Resorts is the fourth largest international hotel chain which is owned by Hilton Hotels Corporation. The company was founded in 1919.

In 1943 Hilton Hotels became the first hotel chain who operated on both coasts of the USA.

In 2010 the company managed a chain of 540 hotels in 76 countries of the world on six continents.

The company focuses on business trips, but also owns and operates a lot of recreational hotels located in resort areas around the world.

Hilton Hotels & Resorts manages hotels for different types of travelers: luxury full-service hotels, hotels for recreation in resort areas, hotels of medium price.

(5баллов)

Interpersonal communication

Complete the texts with the words from the box.

Etiquette and the tourism industry

a.     mutual understanding      b. quality service etiquette    c. interpersonal contacts   d. demand

During a visit, there are always ¹    interpersonal contacts including contacts between tourists, tourists between tourism staff, and tourists between local residents of the host country. These contacts are diversified in nature, we need “etiquette” to manage our behavior, enhance ² mutual understanding      and friendship.

Tourism industry must provide tourists with ³ quality service etiquette   in addition to the provision of tangible products and services such as transportation services, accommodation services and recreational facilities. Quality service etiquette aims to help tourism services staff to understand the different types of protocol, courtesy, manners and ceremony. Therefore, quality customer service etiquette is one of the essential factors for tourism industry in meeting the customers’ ⁴ demand for service satisfaction.

 

Etiquette and Taboos

a.     differences  b.  a service staff  c. taboos  d. observe the customs e. satisfactory services   d. consumption patterns

The differences of cultural traditions and values vary in accordance to the differences between countries, regions, nationalities and economic development. In addition, tourists are different in terms of employments, genders, ages and lifestyles, which in turn have differences in their ¹ taboos . In order to provide tourists with ² satisfactory services, tourism staff should have a good understanding of these ³ consumption patterns. For example, Westerners treat the number “13” as ominous. Japanese also avoid the number “13”, but their reason is not due to the number itself, instead it is related to the sum of “1” and “3”, which makes “4”. In Japanese, the pronunciation of “4” is similar to that of “death”. If ⁴ a service staff  presents 4 pieces of gifts to a Japanese customer, it would be regarded as a curse. Some nationalities have ⁵ differences  about colors. For example, black is the color used in  funerals in Europe and the US; blue is unlucky in the eyes of Belgians; in Brazil purple is sadness. Therefore, it is important to ⁶ observe the customs  and taboos of a region before going abroad. „

 

1. Middle East

a.     tourist area   b.  closed   с.  religions  d.  conservative

 

The Middle East is a vast region made up of a variety of countries. Some countries such as Lebanon is one of the most Europeanized countries in the Middle East, but some Islamic countries such as Saudi Arabia is quite ¹ conservative. In terms of tourism, the Middle East is not a very popular ² tourist area   due to complicated political issues.  Nevertheless, Middle East countries always present a mysterious ambience that attracts people. When traveling to these countries, tourists should pay extra attention to the local ³ religions. For example, in Saudi Arabia, women would cover their entire body except their eyes. The Jewish Sabbath begins from sunset on Friday to sunset of the next day every week. During this period, all government offices, banks and offices in Jerusalem would be ⁴ closed. In Afghanistan, when people greet each other, they shake hands or hug each other twice. Tourists should never wear clothes with star patterns when travelling in the Middle East. It is because star is the symbol of the Israeli flag. It will easily offend local people.

 

f. Europe

a.     European etiquette   b.  style dining   c.  alcoholic drinks d.     interpersonal communication   g.  pick up   h.  juices

 The principle of “Lady first” is stressed in ¹ European etiquette . “Sorry” and “Thank you” are the most frequently used expressions in ² interpersonal communication   and socialized occasions. There are certain table manners to observe in European ³ style dining. For example, toothpicks are generally not provided on tables. If you bring your own toothpicks, do not use them in front of others. It is better to use them in the washroom if you really need to. Never ⁴ pick up the plates to eat, however, silverware and glassware are allowed. Europeans seldom drink water during meals, and they are usually served with ⁵ juices. People who do not want alcoholic drinks are usually served with ⁶ alcoholic drinks. In Europe, say “Excuse me” when you pass by others at a narrow space. But instead of jostling, you should turn your body to face those who are seated and move along slowly. Similar to the Americans, Europeans address people by names directly once they know each other. It is impolite to address others by “You”. „

 (20 баллов)

Food & Beverage Service

Read the text and answer the questions.

The Catering Department

At the head of the catering department is the catering manager.

The catering department is separate from the food and beverage department. It has got different functions.

The caterer provides different services from the restaurant.

The restaurant serves small groups of customers. A caterer arranges and prepares parties, banquets, large group meals.

The caterer has to deal with large quantities of food and beverages.

The caterer must also manage the employees who work at those gatherings.

Conventions always require this kind of service. Conventions are assemblies of professionals, businessmen or government officials. They get together to exchange ideas and information. Conventions use a lot of hotel facilities and catering services.

Experts have come to the conclusion that the success of a convention may strongly depend on a well-run banquet.

The catering business hasn’t yet reached its peak. The number of conventions has grown and volume of catering services has also grown. Conventions will continue to increase. That’s why the need for catering services will increase, too.

Questions

1. How do the catering department and the food and beverage department differ? The catering department is separate from the food and beverage department. It has got different functions. The caterer provides different services from the restaurant. The restaurant serves small groups of customers. A caterer arranges and prepares parties, banquets, large group meals.
2. What does the caterer have to deal with? The caterer has to deal with large quantities of food and beverages. The caterer must also manage the employees who work at those gatherings.
3. What are conventions? Conventions are assemblies of professionals, businessmen or government officials.
4. What may the success of a convention depend on? Experts have come to the conclusion that the success of a convention may strongly depend on a well-run banquet.
5. Why will the need for catering services will increase? Conventions will continue to increase. That’s why the need for catering services will increase, too.

 (5 баллов)

Write the sentences in the Passive voice.

1. We call foodservice for special events catering. Foodservice is called for special events catering.
2. In catering they prepare food in one place and serve it in another. Food in catering is prepared in one place and it is served in another.
3. They prepared food in kitchens operated by the caterer and delivered it to the airline before its departure. Food was prepared in kitchens operated by the caterer and it was delivered to the airline before its departure.
4. The airplane’s flight service crew is serving the catered food right now. The catered food is being served now by the airplane’s flight service crew.
5. Many institutions have bought complete frozen meals from a caterer this month. Complete frozen meals have been brought from a caterer by many institutions this month.
6. In addition to the meal itself the caterers sometimes provide drinks, a staff, dishes, cutlery, napery and assistance with all arrangements that the customer require. In addition to the meal itself drinks, a staff, dishes, cutlery, napery and assistance are sometimes provided by the caterers with all arrangements that are required by the customer.
7. Many hotels will offer special foodservices to the guests to attract conventions and banquets. Special foodservices to the guests will be offered by many hotels to attract conventions and banquets.
8. Guests can order Room service by telephone from a menu in each room. Room service can be ordered by telephone from a menu in each room.
9. In large hotels special employees take the telephone orders and a special staff delivers the food. The telephone orders are taken by employees in large hotels special and the food is delivered by a special staff.
10. Some hotels install minibars in the rooms and use vending machines in the hallways. Minibars are installed in the rooms and vending machines is used in the hallways.

 (10 баллов)

Translate into English.

1. Служба общественного питания обеспечивает обслуживание гостей в ресторанах, кафе или барах гостиницы, решает вопросы по организации и обслуживанию банкетов, презентаций и других праздничных мероприятий.
2. При организации питания туристов используются различные методы обслуживания: а ля карт, табльдот, шведский стол. При методе обслуживания а ля карт гости делают предварительный заказ и обслуживаются в установленный промежуток времени.
3. Метод табльдот предполагает обслуживание гостей в одно и то же время по одному и тому же меню.
4. Шведский стол представляет собой широкий выбор блюд со
   свободным доступом: можно взять все, что угодно, в желаемом количестве из того, что предложено и выставлено.
5. Предприятия питания предлагают туристам разнообразные дополнительные услуги: организацию торжеств, питание в номере, сервис на этаже, мини бары в номере и др.
6. Гостиничный ресторан работает несколько иначе, чем обычный ресторан.
7. Время работы гостиничного ресторана должно быть таким, чтобы удовлетворять потребности подавляющего большинства постояльцев, даже если для этого в отдельные часы работа ресторана не будет приносить прибыли.
8. При этом до 70 % гостей отеля не обедают в гостиничном ресторане и до 50 % не ужинают в нем, а 2/3 дохода ресторана поступают от сторонних посетителей.
9. Формула успеха ресторанного бизнеса – это сочетание хорошей еды, хорошего сервиса и разумной ценовой политики.
10. Но для достижения этого сочетания требуется отслеживать массу дрyгих параметров (сроки приготовления пищи, санитарные нормы, издержки производства, предпочтения клиентов, конкуренция соседних ресторанов и т.д.).
11. Catering service provides services for guests in restaurants, cafes or bars of a hotel, decides on catering business, presentations and other festive events.
12. While organizing nutrition of tourists, various methods of service are used: a la carte, tabledot, smorgasbord. When using a la carte service method, guests make reservations and are serviced at a set time.
13. The tabledot method involves serving guests at the same time on the same menu.
14. The smorgasbord is a wide selection of dishes with free access: you can take anything, in the desired amount of what is offered.
15. Eating establishment offer tourists a lot of additional services: organizing celebrations, meals in a room, service on the floor, mini bars in a room, etc.
16. The hotel restaurant work a little different than a normal restaurant.
17. Working hours of a hotel restaurant should be so in order to satisfy needs of an overwhelming majority of guests, even if, for this, the restaurant will not bring profit in certain hours.
18. At the same time, up to 70% of hotel guests do not have dinner at a hotel restaurant and up to 50% do not have supper in it, and 2/3 of the restaurant’s income comes from other visitors.
19. The formula of the restaurant business success means a combination of good food, good service and reasonable pricing.
20. But to achieve this combination, it is necessary to monitor a lot of other parameters (terms of cooking, sanitary standards, production costs, customer needs, competition of neighboring restaurants, etc.).

 (10 баллов)

Hospitality Industry

Complete the text with the words derived from the ones given in the right-hand column.

 

 

Indian Hospitality Industry

Hospitality industry in India is one of the (1) FAST growing industries of the country. While there are many Indian names like Oberoi, Taj, Leela, ITC that have already (2) CAPTURED a big market share; international brands are also on a spree of expansion. India has seen a huge growth in its hospitality sector in recent years. Almost all the big brands have (3) ADDED hundreds to thousands of new rooms in their room inventory and most of them have (4) FURTHER plans for expansion. Hospitality industry has (5) SEEN a fourfold growth since 2000. One of the important (6) REASONS of this growth is that India has (7) EMERGED as one the popular business destinations in South Asia. Growth in IT as well as India’s potential to become one of the (8) BEST tourist destinations in the world (9) ATTRACTING  all major global hospitality brands towards India. Today, India (10)  HOSTS more than 30 hotel brands, which are (11) EXPANDED even in the small towns of the country.

FAST   CAPTURE     ADD FAR SEE REASON EMERGE   GOOD ATTRACT HOST EXPAND

 

 

баллов)

а.Read the text. Match the headlines with the paragraphs.

Europe 5

Inns for Travelers 2

Restaurants 4

Introduction 1

Modern Hotels 3

1. Travelers throughout the world have always sought hospitable places to rest and eat. Although modern hotels feature conveniences such as televisions, en suite showers and minibars, they fulfil the same purpose as ancient inns and boarding houses. The history of hotel and restaurant management goes back many years but has always involved the essential concept of hospitality. The term «hospitality» derives from «hospice», meaning a place of rest for travelers and pilgrims.
2. From the beginning of the 17th century, enterprising individuals built and developed inns across America to serve the needs of pioneers traveling across the country. These inns initially offered only basic facilities, but then as competition grew, they began providing more extensive services for those prepared to pay more.
3. Modern hotels, built with the sole purpose of providing hotel accommodation, launched in American cities at the end of the 18th century. New York’s first hotel, the City Hotel, opened in 1792. At the beginning of the 19th century, America’s first five star hotel, the TremontHouse in Boston, began welcoming guests. Single or double rooms,featuring lockable doors, washing bowls and free soap, appealed to wealthy travelers. Many famous hotels, such as the Waldorf Astoria, opened in the 1920s. Over the course of the 20th century, business
   organizations and corporations took over ownership and management
   of most of the large hotels in the country. Hotel management training
   courses were originally broad based, but have evolved over the years to
   offer more specialized courses for students who plan to work in one of
   the many spheres of hospitality management.
4. Originally, simple taverns for travelers served a limited range of food
   and drinks in basic surroundings. In 1670, the first American coffee
   house opened in Boston, and served nonalcoholic drinks to customers.
   During the 19th century, an increasing number of restaurants opened
   across the United States in both cities and towns. Restaurateurs welcomed the wide availability of commercially frozen food during the
   1950s, and this led to more affordable menus. The 1970s heralded the
   opening of fast food franchises, still popular today. The skills of restaurant managers have changed over the years, and most restaurant chainsand franchises now run their own training programs.
5. In the Middle Ages, European monasteries and abbeys first opened their
   doors to offer hospitality to travelers. Over time, business people took overthe management of many of these inns. During the 19th century, the Industrial Revolution heralded the opening of hotels in Europe’s major cities. The owners of many of these hotels aimed to attract wealthy travelers by building intricate and ornate buildings. Throughout the 20th century, hotels sprang up across Europe in mountain and resort regions. The European hospitality industry is a growing industry and encourages its managers to develop an international approach to hotel and restaurant management.

(5 баллов)

10 в. Answer the questions.

1. What’s the origin of the word “hospitality”? The term «hospitality» derives from «hospice», meaning a place of rest for travelers and pilgrims.
2. How was the hospitality industry developed in the USA? From the beginning of the 17th century, enterprising individuals built and developed inns across America to serve the needs of pioneers traveling across the country. These inns initially offered only basic facilities, but then as competition grew, they began providing more extensive services for those prepared to pay more.
3. Why was there the wide availability of commercially frozen food in American restaurants in the 50s? Restaurateurs welcomed the wide availability of commercially frozen food during the 1950s, and this led to more affordable menus.
4. In what way did the Industrial Revolution contribute to tourism and hospitality industry development in Europe? During the 19th century, the Industrial Revolution heralded the opening of hotels in Europe’s major cities. The owners of many of these hotels aimed to attract wealthy travelers by building intricate and ornate buildings.
5. What is European hospitality industry like? The European hospitality industry is a growing industry and encourages its managers to develop an international approach to hotel and restaurant management.

 (5 баллов)

Translate into English.

1. Историческое зарождение массового гостиничного промысла
   берет свое начало в Древнем Риме, где появляется разветвленная сеть постоялых дворов и таверн в городах и вдоль дорог огромной территории Римской империи.
2. Первые гостиницы (караван сараи), как и сама профессия по обслуживанию путешествующих людей, возникли в далеком прошлом, более чем за 2 тыс. лет до н.э., в древневосточной цивилизации.
3. Со времен Древней Греции и особенно Древнего Рима получили
   развитие таверны, предназначенные для путешествующих торговцев и артистов, паломников и странников.
4. Древняя гостиница состояла из ограждения для лошадей и двух
   этажного здания, в котором на первом этаже располагалась та
   верна, а на втором – спальни.
5. Эпохи Ренессанса и Просвещения ослабили религиозные мотивы путешествий.
6. Английские гостиницы являлись родоначальниками туристских
   комплексов на соответствующих тем временам качественном и
   количественном уровнях оказания услуг.
7. Европейские придорожные гостиницы одновременно служили
   центрами развлечения для местных жителей, в которых они
   проводили время, предаваясь различным азартным играм.
8. Возникновение постоялых дворов в Северной Америке было
   связано с появлением европейских переселенцев.
9. В конце XIX – начале XX в. в крупных городах Европы и Америки
   появились роскошные гостиницы, рассчитанные на удовлетворение спроса со стороны новых миллионеров и старой знати, для
   которых путешествия стали модным времяпрепровождением.

 (9 баллов)

1. The historical origin of mass hotel industry originates in ancient Rome, where a wide network of inns and taverns in cities and along the roads of the vast territory of the Roman Empire appears.
2. The first hotels (the caravan, sheds), like the profession for the service of people who travel, appeared long time ago, more than 2 thousand years BC, in ancient Eastern civilization.
3. Since the ancient Greeks and especially ancient Rome, taverns were developed for traveling merchants and artists, pilgrims and wanderers.
4. An ancient hotel consisted of a fence for horses and a two-story building where a tavern was located on the first floor and a bedroom was located on the second floor.
5. The epochs of the Renaissance and the Enlightenment weakened the religious motives of Journeys.
6. English hotels were the forefathers of tourist complexes which didn’t have quality and quantity service.
7. European roadside inns were at the same time entertainment centers for local people, where they spent time playing many gambling games.
8. The appearance of inns in North America was due to emergence of European settlers.
9. In the late XIX — early XX century luxury hotels, designed to meet demand of new millionaires and old nobles, for whom traveling became a fashionable pastime, appeared in large cities of Europe and America.