Иностранный язык в профессиональной деятельности

1. The word …. means a list of dishes with prices served in the restaurant or café.

*main course

*menu

*appetizer

2. There is a constant need of items such as cleaning supplies, kitchenware, dishes, glasses, … , napery and uniforms.

*agents

*napkins

*flatware

3. Another category, which can be bought in bulk, consists of … foods.

*perishable

*convenience

*staple

4. The manager informs the … about the specifics of organizing and holding a specific banquet.

*Guest

*customer

*Owner

5. Most restaurants obtain price … from one or more sellers (also called vendors).

*quotations

*convenient

*withdraw

6. Meat dishes are …..

*frankfurters boiled tongue escalope

*shrimps herring salmon stewed

*mushrooms beans stewed cabbage

7. I would like ___ an order.

*make

*to make

*made

8. 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

9. Banquet waiters’ … are not paid by individual diners but are included as part of the fee.

*help

*tips

*lockers

10. All areas in the restaurant must be kept … clean.

*scrupulously

*rapidly

*carefully

11. The … of guests at the table is determined by the protocol.

*placement

*cutting down

*meeting

12. The simplest kind of catering involves preparation of a … food.

*hot

*specialty

*spoilt

13. They have set tables ______________»

*myself

*herself

*themselves

14. Guest ______include parking, fitness room, two restaurants and a bar.

*provisions

*amenities

*equipment

15. The fact that restaurants is buying in … ordinary gives it a price advantage over the individual family purchaser.

*bulk

*pilferage

*yield

16. Find the synonyms for the word “courtesy”

*asperity

*severity

*politeness

17. Banquets differ according to the … of the event.

*place

*volume

*scope

18. Buying large quantities of food and beverages can be very … for the catering department.

*appropriate

*profitable

*sufficient

19. The appetizers are served …..

*at the beginning of the meal

*at the end of the meal between

*main course and desserts

20. Many travelers want luxury, they want to feel_____

*postponed

*promoted

*pampered

21. The continental breakfast is______at the restaurant each morning from 7 a.m. till 10 a.m

*kept

*offered

*served

22. 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

24. In many restaurants, the receiving clerk is also … .

*the storekeeper

*purchaser

*eller

25. The function of hospitality industry is to provide tourists with:

*accomodation

*food and drinks

*music

26. The banquet … is in charge of the banquet.

*Waiter

*manager

*operator

27. In large cities, there are … merchants who specialize in supplying restaurants.

*steward

*wholesale

*retail

28. She will make an order if she ___ given the menu.

*will be

*is

*are

29. Canned and frozen foods are … foods because they are ready to serve with a minimum amount of preparation

*convenience

*spoiled

*purchased

30. The main function of the food and beverage service is to provide ___ for the restaurant or room service.

*bottles

*provisions

*dishes

*napkins