- •UNIT 1 TYPES OF HOTELS
- •TYPES OF HOTELS
- •City Center Hotels
- •Extended-Stay Hotels
- •City center hotels
- •Airport hotels
- •Vocabulary notes
- •UNIT 2 ROLE OF THE HOTEL GENERAL MANAGER
- •CHEQUING IN
- •Vocabulary notes
- •UNIT 3 HOTEL RESTAURANTS
- •Do all hotels have a restaurant?
- •What problems can arise if there are too few guests?
- •When are hotel restaurants open?
- •HOTEL RESTAURANTS
- •Vocabulary notes
- •What shows that the restaurant's employees are underutilized?
- •What can this figure be used for? Why?
- •What customers do hotel restaurants cater to?
- •What problems can arise if there are too many guests in the hotel restaurant?
- •Where do hotel guests mostly dine – in or out?
- •Why is it difficult for most hotels to coax hotel guests into the restaurants?
- •What successful strategies are there to coax hotel guests into dining in the hotel restaurant during their stay?
- •CANADIAN PACIFIC HOTELS
- •Vocabulary notes
for the restaurants results in delays and poor service. Too few guests means that employees are underutilized, which can increase labor costs unless employees are sent home early. Fortunately, over time, a restaurant manager keeps a diary of the number of guests served by the restaurant on the same night the previous week, month, and year. The number and type of hotel guests (e.g., the number of conference attendees who may have separate dining arrangements) should also be considered in estimating the number of expected restaurant guests for any meal. This figure is known as the capture rate, which, when coupled with historic and banquet activity and hotel occupancy, will be the restaurant's basis for forecasting the number of expected guests.
Most hotels find it difficult to coax hotel guests into the restaurants. However, many continuously try to convert food service from a necessary amenity to a profit center. The Royal Sonesta in New Orleans offers restaurant coupons worth $5 to its guests and guests of nearby hotels. Another successful strategy, adopted by the Plaza Athenee in New York, is to show guests the restaurants and explain the cuisine before they go to their rooms. This has prompted most guests to dine in the restaurant during their stay. At the Sheraton Boston Hotel and Towers, the restaurants self-promote by having cooking demonstrations in the lobby: The "onsite" chefs offer free samples to hotel guests.
Progressive hotels, such as the Kimco Hotel, in San Francisco, ensure that the hotel restaurants look like free-standing restaurants with separate entrances. They also charge the restaurants rent and make them responsible for their own profit and loss statements.
Compared with other restaurants, some hotel restaurants offer greater degrees of service sophistication. This necessitates additional food preparation and service skills and training. Compared to free-standing/independent restaurants, it is more difficult for hotel restaurants to operate at a profit. They usually are open from early morning until late at night and are frequently underpatronized by hotel guests who tend to prefer to eat outside of the hotel at independent restaurants.
|
Vocabulary notes |
incentive |
поощрительный (о платежах, заработной |
|
плате и т.д.). Напр.: incentive salary (bonus, |
|
fee) |
quarterly performance |
ежеквартальная премия по результатам работы |
bonus |
|
predictable |
предсказуемый |
signature (Am.E.) = upscale |
зд. предназначенный для обслуживания очень |
(Am.E.) = upmarket (Br.E.) |
состоятельных лиц. Напр.: upscale restaurants |
|
(hotels, shops) |
to place emphasis (on smth.) |
перен. делать упор (на что-либо); уделять |
21
delay
cocktail lounge
attendee
to underutilize to keep a diary to forecast
to coax (into smth.; into doing smth.)
loss chef cuisine
to charge
особое внимание (чему-либо)
задержка, медлительность (при обслуживании)
коктейльный зал, бар, буфет, закусочная;
небольшой ресторан (в отеле)
участник (конференции, съезда);
посетитель (выставки)
использовать (*задействовать) не полностью вести дневник предвидеть, прогнозировать, предвосхищать
уговаривать; терпеливо и ласково упрашивать,
убеждать (сделать что-либо)
убыток, ущерб, потеря шеф-повар
1)кухня, стол (питание; поварское искусство);
2)кухня (особый стиль приготовления пищи. Напр.: французская, китайская кухня)
зд. взимать плату; напр.:
1)Most hotels charge for the use of tennis courts.
2)You will be charged a small fee for food and lodging.
3)They charged us 20 dollars for three drinks
to operate at a profit |
работать с прибылью, не в убыток себе |
to patronize (= to frequent) |
систематически посещать; быть завсегдатаем |
to be underpatronized |
испытывать недостаток клиентуры; |
|
посещаться недостаточным количеством |
|
клиентов |
service sophistication |
зд. утонченное, изысканное обслуживание |
coupon |
купон; отрывной талон |
free samples |
бесплатные образцы (выдаются клиентам в |
|
рекламных целях) |
VOCABULARY FOCUS
1. Match the attributes on the left with the words on the right (more than one interconnection is possible):
1) |
poor |
a) |
hotel |
2) |
hotel |
b) |
demonstration |
3) |
restaurant |
c) |
interesting |
4) |
progressive |
d) |
service |
5) |
free-standing |
e) |
entrance |
6) |
separate |
f) |
restaurant |
7) |
predictable |
g) |
guest |
22
|
8) cooking |
h) manager |
|||
|
9) |
interesting |
i) |
challenge |
|
2. Match the synonyms: |
|
|
|||
|
1) |
attendee |
a) |
quantity |
|
|
2) |
frequent |
b) |
bad |
|
|
3) |
benefit |
c) |
patronize |
|
|
4) |
challenge |
d) |
formal party |
|
|
5) |
example |
e) |
predict |
|
|
6) |
sort |
f) |
isolated |
|
|
7) |
banquet |
g) |
sample |
|
|
8) |
poor |
h) |
participant |
|
|
9) |
too |
i) |
inn |
|
|
10) |
number |
j) |
profit |
|
|
11) |
must |
k) |
problem |
|
|
12) |
diary |
l) |
type |
|
|
13) |
hotel |
m) hall |
||
|
14) |
separate |
n) |
independent |
|
|
15) |
often |
o) |
difficult |
|
|
16) |
forecast |
p) |
frequently |
|
|
17) |
lobby |
q) |
should |
|
|
18) |
free- |
r) |
also |
|
|
|
standing |
|
|
|
|
19) |
hard |
s) |
journal |
|
|
20) |
annual |
t) |
yearly |
|
3. Match the antonyms: |
|
|
|||
1) |
employee |
a) |
independent |
||
2) |
difficult |
b) |
profit |
||
3) |
host |
c) |
employer |
||
4) |
nearby |
d) |
entrance |
||
5) |
early |
e) |
frequently |
||
6) |
without |
f) |
far-off |
||
7) |
loss |
g) have |
|||
8) |
free |
h) |
morning |
||
9) |
seldom |
i) |
poor |
||
10) |
|
excellent |
j) |
late |
|
11) |
|
night |
k) |
guest |
|
12) |
|
dependent |
l) |
before |
|
13) |
|
after |
m) common |
||
14) |
|
separate |
n) in |
||
15) |
|
exit |
o) with |
||
16) |
|
closed |
p) chargeable |
||
17) |
|
lack |
q) easy |
||
23
18) out |
r) open |
4. Match each word on the left with the correct definition on the right:
1) |
upscale |
a) |
conservative in style, and suitable for official or serious |
|
|
|
situations or occasions |
2) |
amenity |
b) gently persuade someone to do something |
|
3) |
formal |
c) |
provide people with everything they want or need |
4) |
charge |
d) |
something that makes it comfortable or enjoyable to live or |
|
|
|
work somewhere |
5) |
cater |
e) |
1/ a particular style of cooking food, especially the style of |
|
|
|
a particular country or region; |
|
|
|
2/ the food you can eat in a particular place, especially in |
|
|
|
a restaurant or hotel |
6) |
cuisine |
f) |
designed for people who have a lot of money |
7) |
coax |
g) ask someone to pay an amount of money for something you |
|
|
|
|
are selling to them or doing for them |
COMPREHENSION
5. Answer the questions on the text:
1.What shows that the restaurant's employees are underutilized?
2.What figure is known as the capture rate?
3.What can this figure be used for? Why?
4.What customers do hotel restaurants cater to?
5.What problems can arise if there are too many guests in the hotel restaurant?
6.Where do hotel guests mostly dine – in or out?
7.Why is it difficult for most hotels to coax hotel guests into the restaurants?
8.How do some restaurants self-promote?
9.What successful strategies are there to coax hotel guests into dining in the hotel restaurant during their stay?
10.What does a greater degree of service sophistication necessitate? 11.Why is it more difficult for hotel restaurants to operate at a profit?
12.Why do hotel guests tend to prefer to eat outside of the hotel at independent (freestanding) restaurants?
|
6. Use proper words and phrases in the box to complete the sentences. |
||
|
|
|
|
explain the cuisine; |
food service; |
service sophistication; hotel guests; |
|
a casual coffee-shop type; |
the number of guests. |
||
1. |
Hotel restaurants cater to both ________ and to the general public. |
||
2. |
Large hotels have two restaurants: an upscale restaurant and ________ of |
||
|
restaurant. |
|
|
24
3.The capture rate is a reliable basis for forecasting ________ expected in the restaurant.
4.It is a good idea to show guests the restaurants and ________ before they go to their rooms.
5.A greater degree of ________ demands additional food preparation and service skills and training.
6.Most hotels try to convert ________ from a necessary amenity to a profit center.
7.Say whether the following statements are true or false. Comment on the true statements and correct the false ones.
1.Unlike free-standing restaurants, hotel restaurants are run by restaurant managers.
2.It is rather hard for hotels to coax hotel guests into the restaurants.
3.Both hotel restaurants and free-standing restaurants have separate entrances and exits.
4.Since hotel guests are quite predictable, restaurant managers are not faced with problems.
5.Hotels will operate at a profit if most guests prefer to dine in the restaurant during their stay.
6.Free-standing restaurants offer greater degrees of service sophistication in comparison with hotel restaurants.
7.It is restaurant managers who are generally responsible for hiring and training employees.
8.Some hotels make the restaurants responsible for their own profit and loss statements.
9.If all guests always dine out, no problems can arise.
10.Compared to hotel restaurants, it is more difficult for free-standing (independent) ones to operate at a profit.
DISCUSSION
8. Define optimum ways and means of forecasting the number of expected restaurant guests. These words and phrases will come in handy:
• to cater to hotel guests |
|
• |
if possible |
|
• to coax hotel guests into |
the |
• |
the general public |
|
restaurant |
|
|
|
|
• to be not always predictable |
|
• |
to prefer |
|
• to eat outside of the hotel |
|
• to keep a diary |
||
• |
to consider |
|
• |
for any meal |
• |
the "capture rate" |
|
• |
to couple with historic and banquet |
|
|
|
activity |
|
• |
hotel occupancy |
|
• a reliable basis for forecasting |
|
25