Учебное пособие Санкт-Петербург 2010

VOCABULARY


exclusive of not including
fare healthy, simple food
farewell dinner a party that you have because someone is leaving soon
fee an amount of money that you pay to a professional
person for their work
galley a kitchen on a ship
premises the building and land that a shop, restaurant, company
etc. uses
sirloin expensive meat cut from a cow’s lower back

ЛИТЕРАТУРА

1. Binham Philip. Restaurant English. Pergamon Press Ltd, Oxford, 1985.

2. Elison Pohl. Test your Professional English. Hotel and Catering. Penguin English, 2002.
3. Eugene J.Hall. The language of Restaurants and Catering in English. A Simon & Shuster Company, Englewood Cliffs, New Jersey, 2010.
4. Neil Wood. Tourism and Catering. Oxford University Press, 2007.
5. Trish Stott, Rod Revell. Highly Recommended. Oxford University Press, 2007.
6. Francis O’Hara. Be My Guest. Cambridge University Press, 2008.
7. Воробьева С.А. Restaurant business. М.ФИЛОМАТИС, 2004.
8. Гончарова Т.А. English for the Hotel Industry. Academia, 2004.
9. Жулидов С.Б. The Restaurant Business. Юнити, 2006.
10. Федорова О.Н. Английский язык для профессионального развития: Ресторан и кейтеринговый бизнес. Москва, Флинта, 2007.