Text.

8. Make adjectives from these names of countries.

France, Russia, the USA, Great Britain.

9. Make a summary of the text.

10* Make a historic survey. Write an essay on the topic "Russian Prince Kourakin".

Who is Russian Prince Kourakin ? What were his relations with Rus­sian monarch of that time? Why was he in France? What was his contribu­tion to foodservice industry and to foreign affairs of the two countries? How did he manage that?

Английский язык для турбизнеса и сервиса

TEXT 2

RESTAURANTS (Part И)

Types of Restaurants

The standard way in which restaurants operate is that customers sit at tables, a waiter comes to take their order, and later brings the food, and the customers pay the bill afterwards. Depending on local custom, a tip of varying proportions of the bill (often 10—20 %) is added, which (usually) goes to the staff rather than the restaurant.

Restaurants often specialise in certain types of food. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a Chinese restaurant and a French restaurant.

Depending on local customs and the establishment, restaurants may or may not serve alcoholic beverages. Often, laws governing the sale of alcohol prohibit restaurants from selling alcohol without a meal, because otherwise, such a sale would be an activity for a bar, which are meant to have more severe restrictions. Some restaurants are licensed to serve al­cohol ("fully licensed"), and/or permit customers to "bring your own" alcohol (BYO / BYOB*).

Restaurant Guides

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Restaurant guides list the best places to eat. One of the most famous of these, in Western Europe, is the Michelin series of guides which ac­cord from 1 to 3 stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expen­sive establishments; in general the more stars awarded, the higher the prices. In the United States, the Mobil Travel Guides and the American Automobile Association rate restaurants on a similar 1 to 5 star (Mobil) or Diamond (AAA) scale. Three, four, and five star ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment.

Nearly all major American newspapers employ restaurant critics and publish online dining guides for the cities they serve. American newspa-

* BYOB is short for "bring your own booze (alcohol)"

Unit 7. Restaurants

per restaurant critics typically visit dining establishments anonymously and return several times so as to sample the entire menu. Newspaper restaurant guides, therefore, tend to provide the most thorough cover­age of various cities' dining options.

Economics

In economics, restaurants are the end of the supply chain in the food- service industry. There is usually too much competition in most cities since barriers to entry are relatively low, which means that for most res­taurants, it is hard to make a profit. In most First World industrialized countries, restaurants are heavily regulated to ensure the health and safety of the customers.

The typical restaurant owner faces many obstacles to success, includ­ing raising initial capital, finding competent and skilled labour, maintain­ing consistent and excellent food quality, maintaining high standards of safety, and the constant hassle of minimising potential liability for any food poisoning or accidents that may occur. This is why restaurants seem to come and go all the time.

TEXT WORK

1. Pronounce correctly and transcribe. Consult the dictionary if

Necessary.

Foreign, guide, award, roughly, entire, thorough, ensure, health, suc­cess, liability, accident.

2. Answer the questions.

1. What is the standard way of restaurant operation?

2. What is a tip?

3. What does the tip depend on?

4. What can be restaurant specializations?

5. How do you distinguish by name the restaurants than serve "lo­cal" food and restaurants that serve food of foreign origin?

6. Why do restaurants serve or not serve alcoholic beverages?

7. What is a restaurant guide?

8. What is one of the most popular restaurant guides in Western coun­tries?

9. What are the classifications of restaurants in Europe and America?

10. What are the differences and similarities in these ratings?

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11. Why do American newspapers employ restaurant critics?

Английский язык для турбизнеса и сервиса

12. What is the job of a restaurant critic?

13. Why is a newspaper restaurant guide often more reliable than any other restaurant guide?

14. Why is competition in the restaurant business so high?

15. What are restaurant's biggest concerns in Wfestern countries?

16. What obstacles does a typical restaurant owner face?

17. Why do restaurants seem to come and go all the time?