Food and beverage service is a major factor in hotel operations, that’s why there is always a restaurant in a hotel. When people staying in a hotel are hungry or just want to relax, and have good time listening to music, and having a drink, they go to a restaurant or a bar.
There is usually a wide choice of beverages there to please everyone. A barman or a wine waiter offers the wine list where the guests can find any drink they like. For those who don’t drink alcohol there are soft (or long) drinks such as juice, lemonade, Coke, mineral water- still or fizzy |ˈfɪzi|. Beer is very popular, and it can be served bottled, draught |dræft/ or canned /kænd|.
For people who want something stronger there is a great variety of alcoholic (or short) drinks. A major chain hotel generally has two restaurants. A signature |ˈsɪɡnətʃər| or upscale formal restaurant, and a casual |ˈkæʒuəl| coffee-shop type restaurant. These restaurants cater |ˈkeɪtər| to both hotel guests, and to general |ˈdʒenrəl| public.
Hotel restaurants are run by restaurant managers. Restaurant managers are generally responsible for the following:
1. Exceeding|ɪkˈsiːd| guest service expectations |ˌekspekˈteɪʃn|.
2. Hiring |ˈhaɪər|, training and developing employees|emplɔɪˈiː|.
3. Setting and maintaining |menˈteɪnɪŋ| quality standards.
4. Marketing.
5. Room service, mini bars, or the cocktail lounge. |laʊndʒ|
6. Presenting annual |ˈænjuəl|, monthly and weekly forecasts |ˈfɔːkɑːsts| and beverage director.
Hotel restaurants present the manager with some interesting challengers |ˈtʃælɪndʒər|, because hotel guests are not always predictable. Sometimes they will dine |daɪn| out, because of poor service.
The number and type of hotel guests should also be considered |kənˈsɪdər| in estimating |ˈestɪmət| the number of expected restaurant guests for any meal. This figure is known as the capture |ˈkæptʃər| rate.
Most hotels find it difficult to coax |koʊks| hotel guests into the restaurants. Progressive hotels ensure |ɪnˈʃʊr| that the hotel restaurants look like free-standing restaurant with separate entrances. They also charge |tʃɑːrdʒ| the restaurants rent, and make them responsible for their own profit, and loss statements.
Compared with other restaurants, some hotel restaurants offer greater degrees of service sophistication |səˌfɪstɪˈkeɪʃn|. They usually are open from early morning until late at night. The food and beverage manager ’s staff |stæf| includes a store keeper, the executive |ɪɡˈzekjʊtɪv| chef, and the kitchen helpers who peel potatoes, cut up vegetables and bring food from the storeroom |ˈstɔːruːm|, dishwashers. The person who seats the guests is called a captain or a hostess, if a woman. The meals are served by waiters or waitresses.
fizzy |ˈfɪzi| - газированный
draught |dræft/ - бочковое
canned /kænd| - в жестяный банке
upscale formal restaurant – дорогой, высококласный ресторан
signature |ˈsɪɡnətʃər| restaurant – фирменный ресторан
a casual coffee-shop type restaurant – повседневный ресторан кофейного типа
cater |ˈkeɪtər| - угождать, обслуживать
general |ˈdʒenrəl| - общая, обычная
to be responsible for – быть ответственным за
Exceeding|ɪkˈsiːd| - безмерный, возрастающий
expectations |ˌekspekˈteɪʃn| - ожидание, вероятность
Hirе |ˈhaɪər| - наем
employees|emplɔɪˈiː| - работник по найму, служащий
maintaining |menˈteɪnɪŋ| - сохранение, удержание
lounge. |laʊndʒ| - коктейльный зал, бар, буфет, бар первого класса
annual |ˈænjuəl|- ежегодно
forecasts |ˈfɔːkɑːsts| - прогноз
challengers |ˈtʃælɪndʒər| - испытания, претендент, вызов, возражающий
dine |daɪn| out - искать партнёра "на стороне"; обедать в ресторане; обедать вне дома
considered |kənˈsɪdər| - рассматривать, учитывать, принимать во внимание
estimating |ˈestɪmət| - оценка, исчисление
capture |ˈkæptʃər| ate - уровень проникновения на рынок; интенсивность захвата
coax |koʊks| - уговаривать, задобрить, терпеливо добиваться
ensure |ɪnˈʃʊr| - обеспечивать, гарантировать, застраховать, ручаться, подстраховаться
charge |tʃɑːrdʒ| - требовать, обреминять
profit and loss statement — прибыль и убытки
sophistication |səˌfɪstɪˈkeɪʃn| - утончённость, изысканность, изощрённость
staff |stæf| - персонал, штат
store keeper - кладовщик материального склада; заведующий складом;
executive |ɪɡˈzekjʊtɪv| chef - шеф-повар
storeroom |ˈstɔːruːm| - кладовая, подсобка
1. Ask five different questions according to this text.
2. Prove that it is difficult to predict the figure. |ˈfɪɡə| цифра of restaurant guests.
3. Words: a. signature- предназначенный для обслуживания состоятельных лиц; b. Cater (to smb)—заботиться (о ком- л); ухаживать (за кем- л.); c. Challenger—человек, признанный решать определенные задачи; d. A store keeper- кладовщик; hostess- сотрудница, встречающая и усаживающая гостей; e. Draught- разливное пиво; f. Casual- случайный.