Министерство образования и науки Российской Федерации
АМУРСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ
И. Н.Федорищева, Т.В. Шуйская
HOTEL PRESENTATION
Благовещенск
2010
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ББК 81.2Англ–923
Ф33
Издается по решению
редакционно-издательского совета
Амурского государственного
университета
Федорищева, И.Н., Шуйская Т.В.
Hotel Presentation : практикум по развитию навыков построения
монологического высказывания по теме «Презентация отеля» / И.Н.
Федорищева, Т.В. Шуйская. – Благовещенск: Изд-во Амур. гос. ун-та, 2010. –
88 c.
Практикум предназначен для студентов неязыковых специальностей,
программа обучения которых включает изучение деловых коммуникаций в
сфере туризма.
Рецензенты: А. В. Трухачева, к.ф.н., доцент кафедры АФиМПАЯ БГПУ;
С.В. Деркач, к.ф.н., доцент кафедры иностранных языков №1
АмГУ.
© Федорищева, И.Н., Шуйская Т.В., 2010
©Амурский государственный университет, 2010
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INTRODUCTION
HOTEL PRESENTATION is a course in Business English for students,
specializing in communication in the tourism area. The course is aimed at further
developing skills of listening, speaking, reading and writing. The ultimate goal of
the course is to teach the ability to prepare a public talk and present some general
information on Company/Product.
The course contains five parts:
ORGANIZATION AND STRUCTURE of TOURISM introduces the students
into the language of statistical data, reading and drawing up new graphs and tables;
commenting over organizational diagrams and creating the other ones in conformity
with the situations.
HOTEL PROFILE includes a basic text and a few vocabulary and training
exercises necessary to develop the skills of giving a brief description of a tourist
organization.
HOTEL STRUCTURE features a variety of organizational diagrams
highlighting corporate hierarchy.
HOTEL HISTORY is presented by an authentic text which is followed by a
number of exercises focused on developing the skills of extracting, contracting
information, applying annotated reports in preformatted ‘Cause and Effect’ and
‘Problem Solving’.
COMPANY PERFORMANCE specify the skills obtained while working at
ORGANIZATION AND STRUCTURE of TOURISM, but based on more detailed
information and using more advanced and expanded topical vocabulary.
HOTEL PRESENTATION is supplied with the APPENDIX in which texts for
extra reading, the structure for making a successful presentation, the FILES with
tasks and various exercises for obtaining relevant skill are suggested.
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Hotel Presentation
Part A THE ORGANIZATION AND STRUCTURE OF TOURISM
1. SPEAKING Reasons for Travelling
A. Look at these pie charts showing the reasons why people visited London in
one year and answer the questions:
a What are the main points shown by the charts?
b The 'other' section is quite large. What do you think it could include?
c Do you think the charts would be very different for your city or country?
Overseas visitors
Domestic visitors
1 – Holiday
2 – Other
3 – Business
4 - Friends and Relatives
11,70
6,00
22
50,6
15,7
Overseas visitors
32
Overseas visitors
23
39
4
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B. Think of four people - family or friends - that you know well. Make a list of
all the places they have travelled to in the past two years, and have stayed in for
at least one night. In groups of three or four, put your lists together and make a
pie chart similar to the ones above. Then compare with other groups.
2. LISTENING
A Passenger Survey at an Airport
A. Listen to this woman conducting a passenger survey at a busy airport. She is
asking people why they are travelling and other details about their journey. As
you listen, complete the chart below.
Passenger1 Passenger2 Passenger3 Passenger4
Destination
Purpose of
visit
Length of stay
Size of party
Mode of
transport to
airport
Occupation
Age
B. Listen again and note down the different question forms the woman uses.
Organize the questions into groups according to the way each is formed.
3. GRAMMAR FOCUS Indirect questions
A. Study the sentences.
I wonder if you'd mind answering some questions.
Could you tell me how you got to the airport?
Could you tell me where you are going?
Can I ask which of these age groups you're in?
Would you mind telling me how old you are?
Could you tell me where you're going?
B. Convert these direct questions into indirect questions.
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a What's the time?
b When is the next flight to Amsterdam?
с Is this your suitcase?
d When does the flight from Istanbul arrive?
e How many times a year do you fly?
f Have you got any seats on the ten o'clock flight?
g Is there a phone near here?
h Why are there no trains on Sundays?
C. Now take turns to ask your partner each indirect question.
A passenger at an airport is being asked about his hotel arrangements. Rephrase the
interviewer's questions beginning with the polite phrases in brackets. The first one has
been done for you.
D. Continue asking each other indirect questions.
1. Which hotel will you be staying at? (Could you tell me...?)
Could you tell me which hotel you will be staying at?
2. Have you ever been there before? (May I...?)
3. Did anyone recommend it to you? (Can you...?)
4. Why did you choose it? (Would you mind...?)
5. How much does it cost? (Could you...?)
6. What facilities does it have? (Can you...?)
7. Does the hotel have a courtesy bus? (May I...?)
8. When will you be leaving? (Would you mind...?)
4. READING
Displaying Statistical Information1.
A. These three graphs and charts give different statistical information related to
tourism and travel. Which one is (a) a pie chart, (b) a block graph, and (c) a line
graph?
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1
100
150
200
250
300
350
400
50
0
International Arrivals
(millions)
International
Expenditure ($
billions)
2
Air
1%
Train
12%
Service bus/coach
7%
Hired car
1%
Other
6%
Private car
70%
Coach tour
3%
3. Average daily maximum temp. F◦
60
65
70
75
80
85
90
95
50
55
40
45
A M J
J
A
S O
Cyprus
London
7
1950
1955
1960
1965
1970
1975
1980
1985
1990
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B. Decide what the most important fact is shown in each graph or chart. Why is
the information presented in these different ways? What other ways of
displaying statistical information can you think of?
C. Now answer these questions.
a What was the total international expenditure on tourism in 1985?
b Which decade saw the biggest increase in international arrivals?
c What is the most popular form of transport used by tourists in Britain?
d Which is the hottest month in Cyprus?
e In which month is there the greatest difference between the temperature in Cyprus
and the temperature in London?
D. What do you think?
a Why did the 1970s see so many international arrivals?
b Why does air transport only account for 1% of tourist transport in Britain?
c Do you think the chart showing tourist transport would be very different for your
country?
5. LANGUAGE FOCUS Describing Graphs and Statistics
A. Describe the graphs and charts in the previous section. Use the words and
expressions from the list to complete the sentences.
a. went up gradually
b. levels off
f. a small percentage of
g. from … to …
c. more than double
d. rose dramatically
e. a gradual increase
h. a fairly sharp fall
i. the most popular
j. the vast majority of
1. There was ___________ in international arrivals between 1950 and 1960 ______
25.3 m ______ 69.3 m.
2. International expenditure on tourism __________ from 1950 to 1970 and then
______ from 1970 to 1980.
3. __________ tourists in Britain travel by car.
4. __________ tourists in Britain travel by coach.
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5. __________ mode of transport in Britain is by private car.
6. There is __________ in the temperature in Cyprus in October.
7. The temperature in Cyprus __________ in July and August at 95 degrees.
8. The number of hours of sunshine in Cyprus in July is __________ that in London.
B. Make some more sentences of your own.
6. READING A Statistical Report
A. Here is some information about tourism in Britain. At the moment it is in the
form of a series of tables. With a partner, decide which type of graph or chart
would be appropriate as a more visual way of presenting the information. Then
draw the graphs and charts.
A. Top ten attractions in London (the
number of visitors)
British Museum
National Gallery
Madame Tussuad’s
Tower of London
5.8 m
3.8 m
2.4 m
2.3 m
St Paul’sCathedral
Tate Gallery
Chessington World of
Adventure
Science Museum
Victoria and Albert
Museum
domestic
overseas
all
Nights
domestic
overseas
all
Expenditure
domestic
overseas
all
1.9 m
1.8 m
Natural History Museum 1.7 m
1.5 m
1.3 m
1.1 m
C. Recent trends in tourism (₤)
Visits
1992 1994
7.0 7.5
10.0 7.5
17.0 18.2
19.4 19.0
68.7 74.0
88.1 93.0
640 900
4,150 4,825
4,790 5,725
9
1996 (millions)
8.0
8.0
19.5
18.5
80.0
98.0
1,325
5,700
7,025
B. Tourist spending breakdown
Accommodation ₤ 6,520 m
Eating out
Shopping
Travel within
UK
Entertainment
Services, etc.
Total
₤ 4,388 m
₤ 3,576 m
₤ 2,564 m
₤ 1,008 m
₤ 497 m
₤ 18,553 m
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B. Write a brief report to accompany each of your graphs or charts. The report
should include all the important information. Present one of your graphs or
charts to the class. Use phrases: went up significantly - went down slightly; saw a
significant fall/rise
7. READING
The Language of Graphs
A. Read the report about the number of visitors at Rollercoaster World, a major
tourist attraction, over the year. Then use the information to complete the bar
chart below.
There were 20,000 visitors in January, although most of these came just after New
Year and before the new school term. In February there was a sharp fall to 5,000 but
this rose by 2,000 in March as the weather improved. In April numbers rose by 5,000
and there was a gradual increase in May and June, when numbers went up by 3,000
each month and then leveled off in July. The most popular month was August, when
numbers more than doubled to 40,000 because of the school holydays and the
summer tourist season, and there was a sharp fall of 10,000 in September. Numbers
fell gradually during October and November by 5,000 a month, and then leveled off
at 20,000 in December.
10,000
15,000
20,000
25,000
30,000
35,000
40,000
45,000
0,000
5,000
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
B. Read the following information. Complete the pie chart below and put the
missing figures in the table.
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Man I’m off to Australia, to Melbourne. I’m going to see my sister and her family. I
haven’t seen her for twenty-five years. But I retired recently and I thought, well,
I’ve got the money, so why not?
Interviewer I think that’s great! So how long are you planning to stay in Australia?
Man Well, I’ve got a return ticket to come back in a month’s time, but if all goes
well I might stay a bit longer. It’s a bit of a risk, you know. I don’t really know what
my sister’s like any more – or her family. I’ve never seen her children and I’ve only
met her husband once.
Interviewer Yes, it’s always a bit of an unknown. Anyway, just a couple more
questions. How did you get to the airport?
Man My son gave me a lift.
Interviewer OK. And finally, would you mind telling me how old you are?
Man Twenty-one, dear. No, I’m only joking. I’m sixty-five – sixty-six next month.
Interviewer Thank you. I hope you have a wonderful time.
Man Thank you. So do I!
Interview 3
Interviewer Excuse me, madam. I wonder if you’d mind answering some
questions?
Woman Er… OK. Will it take long?
Interviewer No, just a few minutes. Could you tell me where you’re traveling to?
Woman Frankfurt.
Interviewer And are you traveling on business?
Woman Well, actually I’m going home. I’ve been here on business. – at a meeting
with our partners in the UK.
Interviewer I see. So how long did you stay in the UK?
Woman For just two days.
Interviewer Thank you. And could you tell me if you’re traveling alone?
Woman Yes, I am.
Interviewer OK. Nearly finished. Can you tell me how you got to the airport?
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Woman By taxi, from my hotel.
Interviewer Good. Finally – occupation. I know you’re in business.
Woman Yes, I’m Marketing Manager for a company making pharmaceuticals.
Interviewer And can I ask which of three age groups you’re in?
Woman Here – thirty to thirty-nine.
Interviewer Right. Thank you very much. Have a pleasant journey.
Woman On the train.
Interview 4
Interviewer Excuse me. Do you have a few minutes to answer my questions?
Young man Yes, I think so.
Interviewer Thank you. I’m conducting a passenger survey.
Young man Right.
Interviewer Can you tell me where you’re going to?
Young man To St Petersburg.
Interviewer St Petersburg – and what ‘s the reason for the trip?
Young man I’m going out to teach – to teach English. I’ve just qualified, so it’s my
first job abroad.
Interviewer You must be excited.
Young man Yes, excited, and a little bit apprehensive to be honest. It’s a big
commitment – I’ve signed a twelve-month contract.
Interviewer So you’re staying for a year?
Young man That’s the plan. If it all works out.
Interviewer And are you traveling on your own?
Young man Yes.
Interviewer And can you tell me how you got to the airport?
Young man I came on the coach – it’s cheaper than the train.
Interviewer Right I’ve got everything. Just one last question – could you tell me
your age?
Young man I’m twenty-four.
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Interviewer Good, well thank you very much, and I hope it all goes well for you in
Russia.
Young man Thanks.
Reasons for Travel and Money Spent on Travel
For British tourists, like most countries, leisure tourism is main reason for travel with
53% travelling for this reason. Visiting friends and relatives, VFR, is the next biggest
reason with 32%. Business tourism is relatively small at 11%.
When we look at the money spent on travel by British tourists, the order is slightly
different. Leisure tourism accounts for 70% of expenditure, then business travel at
16%. Tourists and travelers who are visiting friends and relatives, not surprisingly
perhaps, spend less money and this is only 11%.
Working with Figures.
a Of the six and a half million visitors last year, about two thirds stayed in hotels.
b We’re working on a thirteen point five commission basis at the moment.
c The revenue forecast for July at the full rate is ₤145,205.
d “Could you please quote your booking number?’ – ‘Yes. It’s AS stroke oh two one
nine seven eight.’
e Your flight number from Hong Kong to Guilin is CZ three zero three two.
f The rate of inflation has gone up by over 2 per cent, that is from 6 to 8.15 per cent.
g There’ll be seventeen extra guests arriving on 30th July.
Staffing and Internal Organization
1. Let me start by saying I’m the General Manager. That is to say, I have control over
the whole of the operation. As the General Manager I must make sure that all our
hotels and business outlets are fulfilling the overall vision of the company as a whole,
and making money, too. We mustn’t forget that our aim is making money.
The company structure works like this. The House Manager is directly answerable to
me. He or she is responsible for all six in-house departments, and their job is to keep
good information flows between the various departments. We cannot allow
departments to be run in isolation of each other. They must also make sure that the
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hotel stays profitable. They have a great deal of freedom to make decisions and don’t
have to check with me about day-to-day issues, although we are in regular contact by
fax. Of course, the House Manager should use his discretion about when to contact
me.
In our organization, the Resident Manager has control over the customer contact side
of the business. It is the Resident Manager’s job to ensure close, efficient liaison
between the two sectors under his control, that is to say Front-of-House Operations
and Housekeeping.
2. I’m the Front Office Manager. I report to the Resident Manager on a regular basis
but I can make a lot of daily operational decisions myself. I like the responsibility the
hotel allows me to have. I have to supervise Front-of-House Operations and to do that
efficiently, I need to have the assistance of the Hotel Receptionist, who looks after
the reception area in general and has a good deal of contact with both staff and
guests. We’re concerned with day-to-day issues such as guests’ comfort and security,
but we also get involved in training and staff development, so there’s plenty to do on
that side, too.
3. I’m hoping to become Head Housekeeper in the near future. I’ve been
Housekeeper for the Executive suites for a year now and there’s a good chance I’ll
take over when Mrs. Jones leaves at the end of the year. At the moment, I give orders
to the chambermaids and cleaners personally, but I’m looking forward to getting
more involved in planning and training. I know I shouldn’t say this, but I think I’ll be
pretty good at it.
The Staff Structure of Hotels
Intrviewer: Roberta, can you tell us a little about the stuffing at the Concordia?
Roberta: Well, the Hotel Concordia’s part of a larger group so we’ve got the same
structure as the other hotels in the chain. It’s a medium-sized hotel, and it’s divided
into three departments-front office, housekeeping, and food and beverages. Food and
beverages covers the restaurant, bar, cafeteria, and the kitchen. In the kitchen we’ve
got a head chef, Giovanni, and three junior chefs. There are two kitchen assistants, as
well. Then for the restaurant and bars, we have a head waiter and six waiters.
Intrviewer: What about housekeeping?
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Roberta: That’ divided into maintenance and rooms. At the moment, there’s one
person in maintenance, Enrico, and on rooms there’s the head housekeeper, Carlotta,
and her team. She’s got five housekeepers working for her right now, though in the
high season we usually contract two more.
Intrviewer: You use the team housekeeper. Is that the same as chambermaid?
Roberta: Yes, and in the past housekeepers were usually called chambermaids. But
prefer housekeepers. We’re talking about trained professionals here, and the idea of a
maid sounds more like a servant than a paid professional.
Intrviewer: What about the reception? Or should I say front office?
Roberta: For the ordinary client, it’s the reception, obviously. But for us in the hotel
trade, it’s the front office. Now, here at the Hotel Concordia, the front office is run by
Luigi, the Front Office Manager. He’s got six receptionists working under him, and
Silvio, the concierge.
Intrviewer: The concierge? What does he do?
Roberta: As well as carrying bags to guests’ rooms, a concierge runs information
services for the gusts, or he gets them tickets for shows, for the theatre, he takes
messages… things like that.
Intrviewer: And Silvio does all this?
Roberta: Yes, he does. And he does it very well. Better still, if we are very busy, he
also acts as an extra receptionist.
Intrviewer: Roberta, thanks for your time.
Roberta: Not at all.
Hotel Staff
STUDENT: So you are the person who's in overall charge of the hotel?
MANAGER: That's right. But in fact the Assistant Manager is responsible for the
day-today running of the hotel. You see, most of my time is taken up with negotiation
with travel agencies, planning, meetings, that kind of thing.
STUDENT: I see. And then, under the Assistant Manager there are all the
departments of the hotel ...
MANAGER: Yes. You'll find much the same departments in every hotel, but the
actual details of organization always differ somewhat. In our case we have three main
divisions — the restaurant staff, the housekeeping staff, and the reception staff.
Reception is what the public see. And in our case we have three receptionists who
work under the Head Receptionist.
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STUDENT: And do the porters come under reception too?
MANAGER: In this hotel, yes. Here, the Head Porter reports to the Head
Receptionist. And the Head Porter in turn has two porters under him.
STUDENT: And housekeeping is a separate department?
MANAGER: That's right. The Head Housekeeper is in charge of the chambermaids
and the cleaners.
STUDENT: What about the bars? Where do they fit in?
MANAGER: Well, we have four bar operatives looking after the bars in the hotel.
But the bars and the restaurants all come under the responsibility of the Restaurant
Manager. The restaurant section includes both restaurant and bar service.
STUDENT: I see. And under the Restaurant Manager you also have the waiters and
the kitchen staff?
MANAGER: Yes. As regards the waiters, the Head Waiter supervises three Station
Waiters and a part-time waiter. And then there are the chefs. Under the Head Chef we
have the Second Chef and two trainee chefs. And there are several pan-time kitchen
assistants — the numbers vary.
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ANSWER KEYS
Part A.
Ex. 2.A.
Passenger 1
Corfu
On holiday
2 weeks
3
train
Part-time in a
supermarket/ chef
in a hotel
29, 29, 6
Passenger 2
Passenger 3
Australia, Melbourne Frankfurt
To see sister
A month
1
Son gave a lift
retired
65
taxi
Passenger 4
St. Petersburg
Home from business To teach
2 days
1
A year
1
coach
Marketing Manager English teacher
30 -39
24
Ex 4 A –– a line graph; 2. – a pie chart; 3. a block graph
Ex. 4 C. a - $115bln; b – the 1970s (3d decade); с – private car; d – July and August; e
– September
Ex. 4 D. a – cheaper package tours, greater disposal income; b – Britain is a small
country, people travel by cars and trains
Ex. 5 A. - 1 e, g; 2 a,d; 3 j; 4 f; 5 i; 6 h; 7 b; 8 c.
Ex. 7 A.
10000
15000
20000
25000
30000
35000
40000
5000
0
J F M A M J J A S O N D
Ex.7. B.
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23,49%
22,32%
10%
38,85%
5,34%
East Asia(excluding
ASEAN)
ASEAN countries
Ex. 10. A. b - old –high-rise, concrete, package; new – authentic, fly-drive, longhaul,
ecotourist
Ex. 10. C.
Old
New
1. see lions, lie by the pool
2. food from own country
3.
large concrete hotels
4. International tour operators
horse riding, hill walking
traditional food with local people
simple tents and lodges
local Xhosa guides
1. Sun and sea package holidays independent, fly-drive, tailor-made
2. 2 weeks
3.
4.
shorter
-
-
adventure, cultural, sports, ecotourist
faraway places: China, Maldives,
Botswana,Vanuatu
Ex. 11. A. 1b,e,f(Pr.Cont.); 2a,c(Past S.); 3d(Pr. Perf.); 4g b, e, f
Ex. 11. B - up – rise, increase, grow; down – decrease, fall, drop
Ex. 11. F. gradually – steadily – sharply – dramatically
Ex. 11. G. The number of people taking weekend c… is rising sharply. …. Going on
long-haul flights is increasing gradually. …choosing beach holiday is falling sharply.
… making online… is growing dramatically. … dropping dramatically.
Ex. 12. A a - 6,500,000; 2/3; b – 13.5; c - £145,205; d – AS/021978; e – CZ 3032; f –
over 2%, 6-8.15%; g – 17, 30th of July
83
Europe
Others
The Americos
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Ex. 14 A. curator, porter, controller, customs, pilot, stewardess, guard, baggage,
chambermaid
Ex 15. B. 1 e; 2 f; 3 c; 4 d; 5 i; 6 g; 7 h; 8 a; 9 j; 10 b
Ex. 15 D. 1 – others: youth; 2. cultural: genealogy; 3. – environmental: ecotourism;
4. – rural; festivals and events; 5. – rural; wine/gastronomy
Ex 15. E. 1. building sites, restoring; 2. amateur piloting; 3. beauty centers; 4.
starring/shooting movies
Ex 15. F. a – film trail; b – plane-spotting; c – industrial; d – cosmetic surgery
Part B
Ex. 1. B. - 1e; 2 i; 3 a; 4 f; 5 c; 6 k; 7 j; 8 b; 9 g; 10 d; 11 h
Ex. 1. C. 1 - competition; 2 - cater to; 3 - accounts for – explains, is
responsible for, constitutes; 4 - empowers – gives power or right; 5. –
employee turnover; 6 - coddling; 7 – rivals; 8 – renowned; 9 -
subsidiaries; 10. – redeemable; 11. outperform
Part C
Ex. 1B.a General Manager, b House manager, c resident manager, d Front of House
office manager, e head receptionist, f head housekeeper, g Housekeeper
Ex. 2A Family Affair
Ex. 2 B a - 15 months ago; b – they do their best to satisfy their regular clients,
although they suffer from a slow turnover of stock, low occupancy rate and high
labor turnover; c – guests make a lot of fuss
Ex 4 A - 1c; 2e; 3h; 4g; 5i; 6d; 7f; 8b; 9a
Ex 4B 1- Marketing; 2 – Manufacturing; 3 – Administration; 4 – Legal; 5 –
Transportation; 6 – R@D; 7- Personnel; 8 – Accounts; 9- Personnel;10 -
Administration; 11–Legal; 12 – Transportation; 13 – Sales; 14– Accounts; 15 –
Administration;16– R@D; 17– Accounts; 18- Marketing; 19 - Personnel; 20 –
Purchasing; 21 – Manufacturing; 22- Transportation; 23 – Sales/Purchasing24Marketing;
Ex.
7 A – a. concierge, front office manager, porter, receptionist
b. chambermaid, housekeeper
c. - kitchen assistant, head chef, head waiter
Ex. 7 B. 1) front office manager, 2) receptionist, 3) concierge, 4) head housekeeper,
5) housekeepers, 6) head waiter, 7) head chef, 8) kitchen assistant
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Ex. 7 C. . 1) restaurant, bar, café, kitchen; 2) 7; 3) it sounds more like a servant …; 4)
carries bags, runs errands…, etc.
Ex. 8 A. a IV; b III; c V; d II; e VI: f I.
Ex. 8 B. a – chef; b – reservation clerk; c – waiter; d – housekeeper; e – cashier; f –
head porter
Ex. 8 C. a) responsible; b under; c to; d charge; e after; f under, includes; g
supervises; h under
Ex. 10 A. The CEO – John Brown Jr.; Production; Purchasing; Sales and Marketing;
PR; Finance; Accounting
Part E.
Ex. 2 B. – 1. – to; 2 – of; 3 – at; 4 – by; 5 – at; 6 – to; 7 – to; 8 – at
Ex. 2 D. – 1 –upward trend; 2 – rose steadily; 3 – leveled off; 4 – increased gradually;
5 – (sudden) fall; 6 – dramatic increase; 7 – (a) peak.Ex.
3
10
20
30
40
50
60
70
80
90
0
A
1990
1996
2002
2008
1991
1997
2003
2009
1992
1998
2004
2010
1993
1999
2005
2011
1994
2000
2006
2012
1995
2001
2007
Ex. 4 B.. Focus on vocabulary
1 - doing; 2 - make; 3 – did; 4 – made; 5 – make; 6 – done; 7 – made; 8 – make;.
9 - make; 10 – made; 11 - make; 12 - do.
85
1990
1992
1994
1996
1998
2000
2002
2004
2006
2008
2010
2012
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REFERENCES
1. Donald Adamson. International Hotel English. Communicating with
International Traveller. Prentice Hall. International English Language Teaching,
1997.
2. Eugene J. Hall. The Language of Tourism in English. Prentice Hall Regents,
Englewood Cliffs, NJ 07632, 1976.
3. Кеith Harding. Going International. English for Tourism. Oxford University
Press, 2003.
4. Кеith Harding and Paul Henderson. High Season. English for the Hotel and
Tourist Industry. Oxford University Press, 2003.
5. Michael Duckworth. High Season. English for the Hotel and Tourist Industry.
Workbook. Oxford University Press, 1997.
6. Michael Duckworth. Going International. English for Tourism. Workbook.
Oxford University Press, 2003.
7. Miriam Jacob. English for International Tourism. Workbook. Pearson
Education Limited, 2000.
8. Miriam Jacob and Peter Strutt. English for International Tourism. Course
Book. Pearson Education Limited, 2005.
9. Neil Wood. Tourism and Catering. Workshop. Oxford University Press, 2003.
10. Peter Strutt. English for International Tourism. Intermediate Students’ Book.
Pearson Education Limited, 2005.
11. Trish Stott and Rod Revell. Highly Recommended. English for the hotel and
catering industry. Student’s Book. Oxford University Press, 2004.
12. Trish Stott. Highly Recommended. English for the hotel and catering industry.
Workbook. Oxford University Press, 2004.
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CONTENT
INTRODUCTION……………………………………………………………… 3
PART A……….……………………………………………………………….... 4
PART B….……….......................…...........................………………………… 24
PART C……….……………………………………………………………….. 28
PART D……….………………………………………………………………...44
PART E……….…………………………………………………………………55
FILES…………………………………………………………………..………..61
APPENDIX…………………………………………………………….………..65
TAPESCRIPTS………………………………………………………………….75
ANSWER KEYS………………………………………………………………..82
REFERENCES………………………………………………………………….86
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