Учебное пособие Санкт-Петербург 2010

Exercise 2.14. A guest is ordering from room service. Study the dialogue and mark the items the guest orders from the menu:

R.S. Hello, room service, can I help you?

G. Can you bring up a couple of meals, please? Is everything on
the menu available?
R.S. Yes, sir.
G. OK, then the grilled goat’s cheese to start with. And put the baguette
with that. That’s with brie, isn’t it?
R.S. Yes, sir, chicken, bacon and brie baguette.
G. Good, and a mixed salad.
R.S. Is that just one mixed salad?
G. Yes, just one, then the steak, well done please, the penne pasta, and
the crème brulee. No, wait, make that the chicken instead of the
steak.
R.S. Right, sir, so that’s the goat’s cheese, mixed salad, and the chicken,
not the steak, isn’t it?
G. Yes, the chicken.
R.S. And your room number, please.
G. Oh, 327.


Exercise 2.15. Work in pairs. Practise making orders from room service using the menu in ex.2.13. Change roles.


Exercise 2.16. What do you say if the service is not available?

I’m sorry, it’s closed at the moment.

I’m afraid, it’s not available now, it closed at 6 p.m.
I’m very sorry, but it opens tomorrow at 5 p.m.
I’m sorry, it doesn’t open until 8 a.m.
Answer the questions using your own words.

1. Guest Can we use the Business Centre from 9 am on

Saturday?
Employee (it opens at 10 am on Saturday)

2. Guest Is it OK to use the pool on Sunday evening?

Employee (the pool closes at 6 pm on Sundays)

3. Guest The fitness centre seems to be locked at the moment.

Why?
Employee (it is now 6.30 am – it opens at 7 am)


Exercise 2.17. Answer the questions:

1. What are the functions of the catering department?

2. What is the difference between the catering and restaurant services?
3. What types of catering can you name?
4. What is a banquet?
5. What fifteen points should you determine organizing a banquet?
6. Describe room service.