Описание
Иностранный язык в профессиональной деятельности.фг_БАК_рб_кс тест с ответами Синергия 93/100 баллов «Отлично» Зачтено.
Направление: Управление персоналом Профиль: Кадровый менеджмент
-
The word …. means a list of dishes with prices served in the restaurant or café.
main course
menu
appetizer
-
There is a constant need of items such as cleaning supplies, kitchenware, dishes, glasses, … , napery and uniforms.
agents
napkins
flatware
-
Another category, which can be bought in bulk, consists of … foods.
perishable
convenience
staple
-
The manager informs the … about the specifics of organizing and holding a specific banquet.
Guest
customer
Owner
-
Most restaurants obtain price … from one or more sellers (also called vendors).
quotations
convenient
withdraw
-
Meat dishes are …..
frankfurters boiled tongue escalope
shrimps herring salmon stewed
mushrooms beans stewed cabbage
-
I would like ___ an order.
make
to make
made
-
The selection of a banquet hall is important, but does not play such a big role as at a buffet or banquet … .
holding
meeting
event
-
Banquet waiters’ … are not paid by individual diners but are included as part of the fee.
help
tips
lockers
-
All areas in the restaurant must be kept … clean.
scrupulously
rapidly
carefully
-
The … of guests at the table is determined by the protocol.
placement
cutting down
meeting
-
The simplest kind of catering involves preparation of a … food.
hot
specialty
spoilt
-
They have set tables ______________»
myself
herself
themselves
-
Guest ______include parking, fitness room, two restaurants and a bar.
provisions
amenities
equipment
-
The fact that restaurants is buying in … ordinary gives it a price advantage over the individual family purchaser.
bulk
pilferage
yield
-
Find the synonyms for the word “courtesy”
asperity
severity
politeness
-
Banquets differ according to the … of the event.
place
volume
scope
-
Buying large quantities of food and beverages can be very … for the catering department.
appropriate
profitable
sufficient
-
The appetizers are served …..
at the beginning of the meal
at the end of the meal between
main course and desserts
-
Many travelers want luxury, they want to feel_____
postponed
promoted
pampered
-
The continental breakfast is______at the restaurant each morning from 7 a.m. till 10 a.m
kept
offered
served
-
Any … must have good knowledge of food, market conditions and the capabilities of the kitchen and the stuff.
Storekeeper
purchaser
steward
-
23. The events may … from weddings to birthday parties.
range
save
remote
-
In many restaurants, the receiving clerk is also … .
the storekeeper
purchaser
eller
-
The function of hospitality industry is to provide tourists with:
accomodation
food and drinks
music
-
The banquet … is in charge of the banquet.
Waiter
manager
operator
-
In large cities, there are … merchants who specialize in supplying restaurants.
steward
wholesale
retail
-
She will make an order if she ___ given the menu.
will be
is
are
-
Canned and frozen foods are … foods because they are ready to serve with a minimum amount of preparation
convenience
spoiled
purchased
-
The main function of the food and beverage service is to provide ___ for the restaurant or room service.
bottles
provisions
dishes
napkins
-
In smaller communities, the buyer may have to purchase from … merchants.
storekeeper
wholesale
retail
-
I know the woman ___ is standing there.
who
which
she
-
Still another form of foodservice is so called … .
concession
convenience
insertion
-
Foodservice for special events or under special circumstances is called … .
butler
a la carte
catering
-
A … is a formal dinner for a large group of people.
meeting
gathering
banquet
-
The chambermaids __ usually look after guests’ children.
doesn’t
don’t
сan’t
-
If you ___ the bill now, we’ll return 5 percent to your credit card.
pay
will pay
have paid
-
Foodservice can be provided by an outside organization for a fixed fee or a percentage of the … .
income
salary
dispense
-
The banqueting services bring large … to hotels and restaurants all year round.
expenditures
costs
revenues
-
Guests with babies are usually provided with
changeable clothes
nappy-changing facilities
paper napkins.
-
The cutlery is…..
knifes forks spoons
plates cups oup bowls
sugar-basin salt-seller pepper shaker
-
When the meal is a hot one, it is sometimes delivered to the airline frozen or chilled and may then be heated in … in the … .
ovens/galley
ovens/range
ranges/facility
-
The more stars, the higher the quality and the wider_________
facilities
the range of services
comforts
-
An issue form is usually signed both by the steward and the individual who … them.
withdraws
reveals
weighs
-
The largest and most important is … foods: these include meat, poultry, fish, fresh vegetables, etc.
prepared
perishable
pre-cooked
-
________ I have your phone number?
Shall
Do
Can
-
Large establishments may employ one or two … agents.
purchasing
purveyors
staple
-
Many restaurants have got banqueting … .
facilities
events
condition
-
We ___ satisfy your needs at any moment.
could
can
may
-
Guests with children are sometimes provided with
bedrooms
playrooms
toilets
-
Large restaurants ordinary have walk-in … .
items
refrigerators
tiles
-
_______________is a meeting of members of a business or professional group, such as scientists, dentists, booksellers or language teachers.
banquet
networking
convention
-
«Ice cream _______every day».
Serve
is serving
is served
-
These are chambermaids, ________, restaurant staff who usually receive tips.
cooks
bellmen
managers
-
Before the banquet has started the manager makes … purchases of the products for the banquet.
bulk
rare
modest
-
An assistant waiter who clears away dirty plates and cutlery, offers bread and water to guests
caterer
busboy
bartender
-
The storeroom should be cool to retard … .
