1. Работники службы приёма и размещ

1. Работники службы приёма и размещения должны бегло говорить на двух иностранных языках
Я попросил официанта по винам принести мне красного вина
Изысканная кухня вашего ресторана завоевала блестящую репутацию . Ваш шеф повар готовит прекрасные фирменные блюда


Конгрессный бизнес вырос и расширился но еще не достиг своего пика

Этот отель имеет прекрасные условия для досуга занятия спортом и развлечений


Для проведения конференции на

В нашем отеле вы можете заказать в номер завтрак и утреннюю газету .
Ч обязанности менеджера по заключению контрактов входит посещение отелей и их оценка по шкале международных стандартов .

тся один большой зал и 3 комнаты поменьше для открытых дискуссий примерно на 30 человек. Из оборудования нам необходим

Персонал отелей в курортных районах подготовленстандартам . В отделах приема говорят на двух иностранных языках . В клубных отелях организуют анимационные программы доя детей и взрослых.

Метрдотель уже встретил гостей и рассадил их за столики ? Конечно , официантка их только что обслужила


Вы заказали континентальный завтрак или полный английский завтрак? Мы заказали только булочки м кофе

В не сезон в этой гостинице проводят конгрессы . В это время организуются также развлекательные и культурные программы для гостей. В конце конференций обычно проводится заключительный банкет. Банкеты организует и проводит отдел питания гостиницы


Директорам ресторанов приходится каждый день принимать решения о закупках и продажах
2. Работник службы приёма должен приветствовать и встречать гостей. Он должен помочь гостю заполнить бланк регистрации.
3. Консьержке часто приходится заниматься письмами? – Да, приходится отправлять по почте письма и бандероли. Часто ей приходится принимать сообщения для гостей.
4. Консьержка должна помогать гостям информацией по гостинице, городу и организовывать туристские услуги. Она должна быть очень квалифицированной (знающей), бегло говорить на многих языках и иметь общительный характер. Кроме того, она должна уметь пользоваться компьютером.
5. Главный человек в обеденном зале ресторана – это метрдотель. Он приветствует и рассаживает гостей. Затем подойдёт официант и принесёт меню. Он может порекомендовать блюда в меню. Официанты и официантки подают блюда, в то время как сомелье рекомендуют и подают напитки.
6. Главный человек на кухне – это шеф-повар. Повара и помощники – это команда на кухне.
7. Директорам ресторана приходится каждый день принимать решения о закупках и продажах.
8. Для гостей отеля управляющий отеля – это хозяин, который предлагает гостеприимство гостям отеля.
9. Для персонала гостиницы управляющий отеля – человек, который должен устанавливать политику гостиницы и контролировать её деятельность. Он проверяет, как различные отделы отеля выполняют свои функции. Часто ему приходится иметь лично дело с гостями. Он вынужден разбираться с их проблемами и жалобами.
10. В больших ресторанах существуют различные управленческие должности, например, управляющий по снабжению, управляющий по сбыту, управляющий производством, управляющий персоналом и другие. Все они подчиняются генеральному директору.
11. Управляющий ресторана отвечает за политику ресторана и его деятельность.

Результаты (английский) 1:

1. reception and accommodation of workers must speak fluent in two foreign languagesI asked the waiter to bring me wine red wineGourmet cuisine, your restaurant has won excellent reputation. Your chef prepares excellent specialitiesCongress business has grown and expanded but has not yet reached its peakThis hotel has excellent facilities for leisure sports and entertainment For the Conference onIn our hotel you can book breakfast and morning newspaper. H responsibilities contracting Manager includes access to hotels and their score on a scale of international standards.are one large hall and 3 smaller rooms for open discussions at about 30 people. Of the equipment we needStaff hotels in resort areas, podgotovlenstandartam. In reception speak two foreign languages. In Club hotels organize animation programs for children and adults.The maître d ' had already greeted guests and rassadil them for tables? Of course, their waitress just servicedYou ordered a continental or full English breakfast? We ordered only rolls m coffee In the off-season in this establishment hold congresses. At this time there were also recreational and cultural programs for guests. At the end of the conferences usually held the final banquet. Banquets organizes and conducts food Division hotelsDirectors of the restaurants every day to make decisions on procurement and sales 2. An employee receiving service must welcome and greet guests. It should help the visitor to fill in the registration form.3. Kons′eržke often have to deal with letters? -Yes, I have mailed letters and small packages. Often she has to accept messages for guests.4. Receptionist should assist guests with information on the hotel, the city and organize tourist services. It must be really qualified (knowledgeable), fluent in many languages and have a gregarious nature. In addition, it should be able to use a computer.5. The main person in the dining room is a maitre d '. It welcomes and rozsadzhuye guests. Then perfect waiter and bring menus. He can recommend the dishes on the menu. Waiters and waitresses serves, while the sommelier recommended and serves drinks.6. the main man in the kitchen is a chef. Cooks and helpers are a team in the kitchen.7. The directors of the restaurant every day to make decisions on procurement and sales.8. managing the hotel for hotel guests is the host who offers hospitality to guests.9. For staff of Hotels Hotel Manager-the person who should set policy and monitor its activities hotels. It examines how the various departments of the hotel to fulfil their functions. Often he had to personally deal with the guests. He is forced to deal with their concerns and complaints.10. In large restaurants there are a variety of management positions, for example, procurement Manager, Sales Manager, production manager, managing personnel and others. They all obey the Director-General.11. Restaurant Manager is responsible for the policies and operation of the restaurant.

Результаты (английский) 2:

1. Employees Reception and accommodation must be fluent in two foreign languages,
I asked the waiter to bring me wine for red wine
Gourmet your restaurant gained an excellent reputation. Your chef prepares excellent specialties of Congress business has grown and expanded but has not yet reached its peak, this hotel has excellent facilities for leisure sports and entertainment for the Conference on In our hotel you can order room service breakfast and the morning newspaper. H duty manager contracting includes access to hotels and their evaluation on a scale of international standards. tsya one large room and three smaller rooms for open discussion for about 30 people. From the equipment we need a staff of hotels in resort areas podgotovlenstandartam. The departments receiving speak two foreign languages. The club, the hotel organizes entertainment programs for children and adults milking. The maitre d 'greeted guests and have them sit at the table? Of course, the waitress they had just been serviced you have ordered a continental breakfast or a full English breakfast? We ordered only coffee m rolls in off-season in this hotel spend congresses. At this time also organized entertainment and cultural program for the guests. At the end of the conference is usually held the final banquet. Banquets organizes and conducts nutrition department of the hotel Directors of restaurants have every day make decisions on purchases and sales 2. Employee Reception should welcome and greet guests. It should help the visitor to fill in the registration form. 3. Concierge often have to deal with letters? - Yes, we have to send a letter in the mail and parcels. Often she has to take messages for guests. 4. The concierge should help guests information on the hotel, the city and organize tourist services. It must be very qualified (knowledgeable), fluent in many languages ​​and have a sociable character. In addition, it should be able to use the computer. 5. The key person in the dining room of the restaurant - a maitre d '. It welcomes visitors and transplants. Then the waiter will approach and bring the menu. He can recommend dishes from the menu. Waiters and waitresses serving, while the sommelier recommended and drinks. 6. The key person in the kitchen - is the chef. Cooks and helpers - a team in the kitchen. 7. Director of the restaurant have every day make decisions on purchases and sales. 8. Guests of the hotel manager - is the owner, who offers hospitality to guests. 9. For the hotel staff manager of the hotel - the man who should set policy and monitor its hotel operations. It checks how the various departments of the hotel perform their functions. Often he has to personally deal with the guests. He is forced to deal with their problems and complaints. 10. In great restaurants there are various managerial positions such as managing supply, sales manager, production manager, the manager and other staff. All of them are subject to the Director General. 11. Restaurant manager is responsible for the policy of the restaurant and its activities.

Результаты (английский) 3:

1. the service reception and placement must be fluent in two foreign languages. i asked the waiter to bring me a wine red wine
exquisite cuisine restaurant has won the excellent reputation.he often had to personally deal with guests. he had to deal with problems and complaints. "10. in big restaurants there are various management positions, such as for example, the logistics manageryour chef prepares wonderful specialties


congress business grew and expanded, but have not yet reached its peak

the hotel has excellent facilities for recreational sports and entertainment


for the conference to

in our hotel you can order in room breakfast and a morning paper.
h acting manager contracts include use of hotels and their evaluation on the scale of international standards.

тся one big room and three rooms for smaller than for open discussions about 30 people.of the equipment we need

staff of hotels in the resort areas подготовленстандартам. the departments receiving speak two foreign languages.in club hotels organize animation programs for children and adults.

now has met the guests and рассадил for their tables? of course, the waitress just do


you ordered a continental breakfast and full english breakfast? we have only bread, coffee

in the season in this hotel are congresses.at this time, there are also recreational and cultural programs for the guests. at the end of conferences are usually performed a final banquet. banquets organizes and conducts the food


hotelthe directors of restaurants for every day to make decisions on procurement and sales
2. employee service reception to welcome and greet the guests. it should help the guest to fill out a registration form.
3.widow often have to deal with the letters? - yeah, must send mail a letter and parcel post. often she has to accept messages for guests.
4.the information should help the guests to the hotel to the city and tourism services. she must be very skilled (scientific), fluent in many languages and be sociable nature.in addition, it should be able to use a computer.
5. the people in the dining hall of the restaurant is the maitre d '. he welcomed the guests and рассаживает. then comes the waiter and bring the menu.the directors of the restaurant has every day to make decisions on the purchase and sale.
8. for the guests of the hotel manager is the boss, which offers hospitality guests.
9.he can recommend dishes on the menu. waiters and waitresses serve dishes, while the sommeliers recommend and serve drinks.
6. the man in the kitchen is a chef. the cook and the assistant is a team in the kitchen.
7.for the staff of the hotel manager is the person who should establish policies and control the operation. he examines how various departments and perform their duties.manager, marketing manager, production manager, staff and others. they are subject to the director general. "11. restaurant restaurant manager is responsible for the policies and activities.he often had to personally deal with guests. he had to deal with problems and complaints. "10. in big restaurants there are various management positions, such as for example, the logistics manager