Test Your Business English Hotel And Catering - Alison Pohl

Test/Your

Business English H o tel a n d C a t e r in g

A lison P o h l Ser ie s E d it o r : N ick B r ie g e r ị Test Your... series developed by Peter Watcyn-Jones

L

_____________________________________________________________________________________________t_

C O N TE N TS

Section 1 Guest relations Rcccption Reservations Cheeking out

Section 2 Facilities Local information Conferences Complaints

Sccrion 3 Fixtures and fittings Accommodation Cleaning Air and light

Scction 4 Fruit and vegetables Food and beverages Food preparation Working in the kitchen

Section 5 Menu Equipment Service 1 Service 2

Section 6 Safety

The front office Test 1 Lost property Test 2 Guest relations Test 3 Rcccption Test 4 Reservations Test Ỉ Word building I Test 6 Cheeking out Test 7 Two-word nouns

1 2 4 5 6 7 8

Hotel services Test 8 Hotel facilities Test 9 Hotel accommodation Test 10 Out and about Test 11 Giving directions Test 12 Conferences 1 Test 13 Conferences 2 Test 14 A letter of complaint Test 1Ỉ The correct reply

9 10 12 13 14 15 16 17

1ioiHekeeplog Test 16 The bathroom Test 17 Furniture and fittings Test 18 Name the place Test 19 The building Test 20 Cleaning Test 21 Mixed up letters Test 22 Hotel systems 1 Test 23 Hotel systems 2

18 19 20 21 22 23 24 25

Food and drink Test 24 Fruit Test 25 Vegetables Test 26 Classifications Test 27 Tastes Test 28 Cooking Test 29 Utensils Test 30 Phrasal verbs Test 31 Hygiene

26 27 28 29 30 31 32 33

Food service Test 32 A menu Test 33 Service items Tesl 34 Whal type of service? Test 35 Giving scrvicc Test 36 A breakfast tray Test 37 How to be polite

34 36 38 39 40 41

Responsibilities Test 38 Safety first Test 39 Fire procedures

42 43

Security Legal matters Hygiene

Section 7 Personnel

Sales and marketing Information technology Section K The business office Official forms Accounts

Test 40 Test 41 Test 42 Test 43 Test 44 Test 45

Unwelcome guests Word building 2 Legal words What do they mean? Carriers of disease Health and hygiene

44 45 46 47 48 49

Management Test 46 Employment Test 47 Whose job is it? Tesl 48 Job advertisements Test 49 Positive thinking Test 50 Marketing Test 51 Computer systems

50 52 53 54 55 56

Financial affairs Test 52 OfTicc items Test 53 At work in the olĩicc Test 54 Handling stock Test 55 Business documentation Test 56 Facts and figures Test 57 Accountancy terms Test 58 Final accounts Test 59 Nationalities and currencies

58 59 60 61 62 63 64 65

British English and American Knglish

67

Answers

69

Word list

77

S E C T I O N 1: T H E F R O N T O F F I C E

J Lost property These items have been left behind by custom ers W rite the num ber o f each item next to the correct word o r words. (See example):

Section I: The front office

2 Guest relations W hat does the receptionist say to the hotel guests? W rite the letter o f each phrase in the speech bubble o f the correct picture. (See example):

a) ‘C ould you spell that, please?’ b) ‘G ood evening, sir. May 1 help you?’ c) ‘I'm afraid your room isn’t quite ready yet. Would you m ind taking a seat in the lounge for a few minutes?’ d) ‘I’m sorry you’ve had to wait, m adam . Mow can I help you?’ e) ‘O f course, sir. m call you when it comes.' f ) i ’m terribly sorry that you’re no t happy with your room .' g) ‘C ould I possibly ask you to park your car round the back?’ h) "One m om ent, please m adam , and I’ll work o ut the to ta l.’ i ) ‘Can I suggest you try our evening entertainm ent. It’s always very popular.’ j)

‘I’m so glad you’ve enjoyed your stay with us. We look forward to welcoming you back again in the future.’

Section 1: The front office

Section 1: Thefront office

^ Reception Choose the word which best com pletes each sentence. 1 G uests entering the hotel will find the reception desk in t h e ......................... a) scullery

b) foyer

c) back office

d) corridor

2 One o f the jobs o f a receptionist is t o .......................complaints. a) m anage

b) deal with

c) organize

d) regret

3 People who use the same hotel on several occasions are c a lle d ......................... a) norm als

b) returners

c) regulars

d) usuals

4 Custom ers with valuable items should use t h e ...................... provision. a) safe deposit

b) secure

c) savings

d) lock up

5 T he people who use a particular hotel are known as t h e ........................ a) guest list

b) long stays

c) clientele

d)

usuals

6 When guests arrive the receptionist usually asks them to sign i h e ......................... a) register

b) bookings form

c)

ledger

d)

guest bill

7 Each day t h e .......................list shows the nam es o f the guests expected. a) stop-go

b) records

c) arrivals

d)

room

8 If guests lose their room keys, a m em ber o f staff can open their room d o o r with a .......................key. a) m ain

b) passage

c) pass

d)

card

9 Messages for guests who are out should be placed in the a p p ro p ria te .................. at reception. a) pigeon hole

b) key hole

c) bird box

d)

key hook

10 H otels may m anage to fill vacant room s w ith .......................bookings. a) opportunity

b) chance

c) early

d) provisional

11 People who have booked but d o n ’t arrive are known a s .......................... a) delays

b) no com ers

c) failures

d)

no shows

12 In order to be successful, a hotel m ust try to m axim ize r o o m ......................... a) availability

b) turnover

c) status

d) occupancy


4

Reservations

The following extracts arc from two different letters, a letter m aking a reservation and a letter o f confirm ation, but they have got mixed up. Put them in the right order to product' two correct letters. 1

Yours faithfully

The rooms should be booked

Susan Peacock

in the nam es o f John Brown,

Secretary

M ary Black, Bill Franks and Ann Jones.

I look forward to receiving your confirm ation.

Could you please inform me of your rates and w hether you offer discounts for com pany

I would like to reserve four

bookings.

single rooms from 19th to 24th Novem ber 19 for four o f our managers.

I would like to confirm your reservation for four single rooms

We look forwarc

for these dates. Wc are happy to

to receiving

be able to oflcr you o u r co rp o r

our guests.

ate rates, which you will find in the enclosed leaflet.

D ear Sir/M adam 10

Yours sincerely

T hank you for your letter o f

Peter Black

16th Septem ber 19-. We are very

Reservations Clerk

pleased that you have chosen to use our hotel for your four m anagers who will be in

11

D ear M s Peacock

Anyton from 19th to 24th N ovem ber 19-. letter of reservation

letter of confirmation

□ □ □ □ □ □

□ □ □ □ □


jỊỳWord building 1

The word in capitals at the end o f each sentence can be used to form a word that fits suitably in the blank space. (See example):

Custom ers usually make a phone call or send a fax to make a ...........................................

RESERVE

1 I’m not sure o f the exact dates yet so I'd like to m ake a .............................................. booking for the 24th to 28th.

PROVISION

2 They m ade a booking for twenty people b u t it isn’t a ...... ........................................booking yet.

CO NFIRM ATION

3 There are more guests than rooms. I’m afraid the hotel is ..................................................

BO OKING

4 I’m sorry, but there is n o .............................................. for the honeym oon suite for the period you requứe.

A V AI L A B L E

5 The records m ust have accurate inform ation so the staff s h o u ld ...............................................them regularly.

DATE

6 The custom er has been taken ill so we’ve had a ...............................................o f the booking.

CANCEL

7 There’s no one in room 507 at the m om ent and room 508 is a l s o .................................................

OCCUPY

8 Hotels often don’t ...............................................specific rooms to spettfic guests until they arrive.

ALLOCATION

9 O ne o f the first jobs to be done each day is to deal with t h e .................... .................................

CORRESPOND

10 When filling in the reservations form, please make sure that t h e ............................................. arc w ritten clearly.

ENTER


Fill in the missing words in the sentences below. Choose from the following. Use each verb once only and rem em ber to put it into the correct form. (See example):

calculate

incur

liaise

settle

check out

issue

overcharge

sign for

dispute

itemize

return

vacate

A t the end o f their slay guests

at reception.

1 D uring their stay at a hotel, guests w ill.............................charges for the services which they use in the hotel. 2 W hen a hotel guest eats in the hotel restaurant he/she will be asked to .............................the meal before leaving. 3 Some h o te ls .............................a luggage pass to show that paym ent has been received and the guest is free to leave. 4 G uests usually wish to see exactly what they are paying for, so the hotel s h o u ld .............................the bill to show each item separately. 5 M ost hotels ask euests who arc leaving t o .............................their rooms before lunchtime. 6 A com puter also makes it much easier t o .............................any discount. 7 T he receptionist will ask the guests t o .............................their bills before leaving the hotel. 8 The receptionist w ill.............................any valuables which have been deposited for safe keeping. 9 G uests m a y .............................a charge if they disagree with it. 10 In order to avoid problem s the receptionist s h o u ld .............................with the other departm ents in the hotel. 11 G uests will be very unhappy if the h o te l.............................them and asks them to pay more.

Section 1: The from office

^ Two-word nouns

Use the clues to fill in the missing letters in the two-word nouns below. T here is one three-word noun!

1 2

R

E

I

3

4 R

V 6 s

T R

8c 9

M M

T i c G E I G N L E s 1 0 u ■ A G E N T ■s ■ c E1 c H E B i c c G R1

L

s s 11

R N

0

D E

Y

E N

c E R G E Q u E

s T

s

1 e.g. Barclaycard, Visa o r Access. 2 The num ber o f G erm an M arks for A merican D ollars varies because o f this. 3 N otes and coins from another country. 4 You sign this when you pay by I above. 5 Tourists who book through an agent will use this as a form o f payment. 6 Often \ữVa or 15% added to the restaurant bill. 7 These cheques are often used by overseas customers. 8 The m ost m odern system for preparing custom ers’ bills. 9 C ustom ers who regularly use the hotel may pay this monthly. 10 The level o f adm inistrative charges for changing m oney m ade by the hotel or bank. 11 Paper money.

S E C T I O N 2: H O T E L S E R V I C E S

8

Hotel facilities

T he following guests have different wishes. In which section o f the room inform ation sheet should they look? Write the num ber o f each guest next to the corrcct section. (See example): 1 M rs Braun would like to have her blouse cleaned. 2 M r M urphy w ants to know about buses to the airport. 3 T he McNeills would like breakfast in their room. 4 C hristine M oore is feeling unwell. 5 Bob Dixon needs clean shoes for the m orning. 6 M rs Peterson has to be sure she gets up early tom orrow m orning. 7 F iona Frelim o w ants to call her friend in Barcelona. 8 Tom M oshi would like a soft drink in his room. 9 Tim M orrison would like tea in his room before going for breakfast. 10 M ary Redm an w ants to know where to leave her car. 11 Eric and Jack w onder what they can do this evening. 12 David Blande w ants to know the prices for different rooms.

INFORMATION Room service

......

Tariffs

Telephone

......

Entertainment

Mini-bar

......

Shoe-cleaning service

Transport

......

Wake-up calls

Laundry

.J.„

Garaging

Medical help

......

Early morning teas

Section 2: Hotel services

Hotel accommodation A M atch the plan on the left with its description on the right.

A m erican Plan

bed only

Demi-pension

bed and breakfast

European Plan

bed, breakfast and lunch o r dinner

C ontinental Plan

bed, breakfast, lunch an d dinner

B Write the num ber o f each room type on the correct picture. 1 single

2 double

3 twin

4 adjoining

5 double en suite


10

Out and about

Fill in the missing words in the sentences below. Choose from the following. Use each word once only, although there are m ore words than you need. Read the whole text first before trying to fill the gaps.

attractions

destination

festivals

nature

conveniences

displayed

galleries

resort

countryside

escorted

guides

ruins

courtesy

events

itinerary

scenery

cruise

excursions

locality

souvenirs

daily

ferries

museums

Visitors arriving at the hotel will be interested to know w hat is on offer. M any hotels will arrange ( 1 ) ....................................... tours by coach, or on foot to visit local ( 2 ) ..........................................These may include historic ( 3 ) .......................................... art ( 4 ) ....................................... or ( 5 ) .........................................where objects from the past can be seen. Many people prefer to spend time out o f doors and like to travel into the (6 ) ..................................... where they can enjoy and photograph the (7 ) ......................................The hotel can arrange half-day or full-day (8 ) ....................................and a detailed ( 9 ) .........................................will inform the guests o f the exact route which will be taken. G uests arc norm ally given some time to visit shops where they often buy (1 0 )....................................... to remind them o f their holiday when they return home. Alternatively, they may enjoy a (1 1 )....................................... on a boat on a river o r canal. D uring the year there are many (1 2 )....................................... taking place in the local area. Inform ation about the time and place o f these should be (13 ) ......................................in the hotel so that guests are aware o f w hat is going on. The hotel can expect to be very busy when national or local (14 ) ......................................are taking place. Some o f these are fam ous all over the world and attract many visitors.

12


11

Giving directions

Fill in the missing words in the sentences. There are several possibilities for some o f them.

1

Turn r ig h t................. the bridge.

left.

Turn le f t.................C uthbert Road. Follow the r o a d .................the school.

T he Post Office is a little way ....................................the right.

The ticket office i s .................the book shop. G o ........

Blair A v en u e.................you

see the church.

G o s tr a ig h t.

. at the

crossroads.

Take the se c o n d .................the right .................the castle.


12 Conferences 1 Fill in the following crossword.

Across

Down

1 The num ber o f days a conference will

1 The people who com e to a

run. 2 The person

conference. who is invited to give a

3 The dales have not been confirmed,

talk at a conference. 5 The person

giving a talk is asked to

they are o n ly ........ at the moment. 4 The week before Ihe conference

........ the conference.

begins you have t o ........ all the

7 The docum ent used by the hotel to

arrangem ents with the conference

list all the conference requirements. ( 8,

5)

8 It’s held once a year. 9 The place where a conference is held. 10 If there are problems, it may be necessary t o ........ the conference to a later dale.

14

organizers.

6


13

Conferences 2

Fill in the missing words in the sentences below. Choose from the following:

classroom

opening ceremonies

square metres

conference package

overhead projector

syndicate

conference program m e

plenary

theatre

estim ated attendance

seating capacity

hospitality room

slide projector

1 W hen describing the size o f a room,

6 G uests are welcomed in the

the m axim um num ber o f people who can sit in the room is know n as the

7 T h e ..........................................shows the guests w hat is happening where and when.

2 O rganizers will probably require equipm ent for a conference; a ............................................................to

8 The expected num ber o f guests is known as t h e .........................................

show photographs on the wall and an ..........................................to show dia

9 Conferences will require different room layouts. A room for all partici

gram s and text.

pants with only chairs is called

El

....................................style. If tables are also provided, it is referred to as ...................................style.

1=1 3 A conference hotel will probably cal culate all the costs o f the conference

□ □ □ a n □

□

□

c n

c n

CZ) t m

□

□ c n

and offer the custom er one total price called t h e ...................................... 4 The size o f room s is given in

10 S m aller........................................... rooms for small groups o f two to ten people may be needed too.

5 A conference begins with the

11 A session when all participants are present is known as a ..........................................session.


14 A letter of complaint The following extracts are from two different letters, a letter m aking a com plaint and a letter o f reply, but they have got mixed up. Put them in the right order to produce two correct letters.

When one o f my guests arrived the

I had invited four clients to join

w aiter sat her at the w rong lable.

me for lunch in your restaurant,

Later, the same waiter spilt a few

where I had expected to receive

drops o f red wine on another

the best service. Unfortunately. I

guest's trousers. The final em bar

have a num ber o f complaints.

rassm ent was when the waiter pre sented the bill to one o f my guests

I am afraid that we were experi

instead o f me.

encing staffing problems during

As a token o f our regret I enclose a

enced

this period an d had an inexperi w aiter

working

in

the

vouchcr for an evening meal for

restaurant. H e has since left and

two people and hope to welcome

we are happy to say that we now

you personally in the near future.

have only fully qualified waiters serving our customers.

I am w riting to com plain about the service I recently received in your

I feel that this is n ot the profes

restaurant while on a business trip.

sional service which I expect from a top restaurant and I know that

Yours sincerely

you will wish to ensure that it does

Pierre Lancel

not happen again.

Restaurant M anager 10

D ear M r Strang

Yours faithfully Raym ond Strang Sales M anager

II

I was very sorry to read o f the problem s which you experienced in o u r restaurant on your recent visit.

D ear Sir/M adam

letter of complaint

□ □ □ □ □ □

letter of reply

□ □ □ □ □


15 The correct reply Some guests are experiencing problems. M atch each problem (1 14) w ith a suitable reply (a* n). Write the letters in the grid below. 1 This towel is damp.

a) I’ll get the cham berm aid to clean it.

2 The pillowcase is stained.

b) I’ll have the heating turned up.

3 The shower curtain is tom .

c) I’ll get someone to open it.

4 I w anted a newspaper in my room .

d) I ’ll have it brought down.

5 T he room is dusty.

e) I'll fetch you a dry one.

6 T here’s a lot o f noise on the tele

0 If you tell me which one you read I’ll have it delivered.

phone line. 7 The m irror is cracked.

g) I’ll get you a clean one.

8 I think the hairdrier is faulty.

h) I’ll have il replaced. i) I’ll have a stronger one fitted.

9 T he window is stuck. 10 M y suitcase is still in my room .

j) I'll have one brought to your room.

11 T he w aste-paper basket is full.

k) I’ll have a new one put up.

12 This light bulb is too weak for

1) I’ll have it checked.

reading.

m ) I'll call the operator and have it checked.

13 The room is cold.

n) I'll get som eone to em pty it.

14 T here’s no ashtray in my room.

1

2

3

4

5

6

7

8

9

10

11

12

13

14

S E C T I O N 3: H O U S E K E E P I N G

16

The bathroom

Look at the picture below and write the num bers 1-16 next to the correct word o r words.

tap

......

toilet

......

bath towel

toilet paper

......

glass

wash basin

......

bath bath m at

hand towel m irror

......

plug

Section 3: Housekeeping

17 Furniture and fittings Write the num ber o f cach drawing next to the correct word or words.

banister blind bookcase ceiling coat hanger coat stand cushion curtains curtain track d o o r handle hairdrier hinge light switch picture frame skirting wardrobe window-sill

11


18 Name the place Use the clues to fill in the missing letters. They are all places in hotel and catering establishments. The first letter is given for each one. 1 T he passageway between several rooms.

c ___________

2 G uests can buy newspapers and magazines here.

k______

3 Here you can sit outside your bedroom in the sun.

b __________

4 Bedding and clothes are cleaned here.

1_________

5 A nother w ord for foyer.

1______

6 G uests can enjoy a long drink here.

c __________ b

7 A bedroom on a ship.

c_____

8 G uests can leave suitcases here.

1____ 1__________

9 I t’s cool and dark where the wine is kept!

c _

___

10 G uests can eat and drink outside here.

t _________

11 G uests can sit com fortably and relax here.

1________

12 Climbing these to the sixth floor is tiring.

s ________

13 G uests attending functions hang their coats here.

c _____________

14 A quick way to reach the sixth floor.

1_

15 Food is cooked here.

k __________

16 The place for a wedding reception.

b ______________ r _____

17 Food is prepared here on board an aircraft.

g ________


J

The building

Choose the word which best com pletes each sentence. 1 The restaurant is closed for two m onths while it is b e in g ..................................... a) renewed

b) remade

c) renovated

d)

reformed

2 There will be ten new bedroom s when the builders finish t h e ..................................... a) extension

b) extent

c) enlargement

d)

utility

3 The chalets have everything a guest could require: they a r e ..................................... a) self-catered

b) self-formed

c) self-made

d) self-contained

4 The building has fallen into a state o f ...................................and now it needs a lot o f work doing on it. a) despair

b) dispersal

c) disrepair

d)

distress

5 This room is very quiet as it’s not at the front o f the hotel. It i s ............................... a) back-looking

b) rear-facing

c) rear-looking

d)

back-facing

6 The building is very old and the management have spent a lot o f money .................................. the original features. a) restoring

b) installing

c) re-equipping

d)

servicing

7 We apologize for any inconvenience caused during t h e ...................................o f the new swimming pool. a) com position

b) form ation

c) assembly

d) construction

8 The new restaurant is to be built on t h e ...................................o f the old factory which was pulled dow n three years ago. a) site

b) position

c) ground

d) basis

9 The present location o f the restaurant is not good and now M r M artin is looking for n e w ...................................... a) places

b) premises

c) estates

d) resorts

10 T h e .................................... around the hotel are beautifully planted with flowers. a) earth

b) floors

c) grounds

d) lands


20 Cleaning M atch the definitions (1-14) with the verbs (a-n). I Use a brush with a long handle to remove dry dirt from a) dry clean

the floor. 2 M ake the furniture and floors shine.

b) strip

3 Clean the floor w ith water and a small brush.

c) sweep

4 Clean the floor with water and a cloth on a long handle.

d) wet m op

5 Remove the dust from the shelf with a wet cloth.

e) replenish

6 Use water and soap powder to clean the linen.

0 launder

7 Remove the soap with water.

g) vacuum

8 Leave linen to stand in water for a few hours.

h) polish

9 Clean the bed cover w ithout water.

i) deep clean

10 Clean the carpets, chairs and sofas w ith a machine.

j) rinse

11 Take all the used linen ofT the bed.

k) dispose of 1) soak

12 Put new soap and towels in the room.

m) dam p wipe

13 Take away the waste. 14 Clean the carpets thoroughly.

1

2

3

4

5

n) scrub

6

7

8

9

10

11

12

13

14


21 Mixed up letters Rearrange the letters in brackets to form the correct words. 1 I f silver isn't cleaned it will (ra sh itn )............................... 2 D o n 't touch the glass window or you will leave (finpitsgrern). 3 Be careful if there is w ater on the floor as it will be (ersly p p i). 4 Children having a bath often (sh la sp )............................... 5 N asty smells in a room are know n as (rso o u d ).......................... 6 D on’t use these (rasabevi).............................cleaning agents because they will scratch the surfacc. 7 M achines which m ake work quicker and easier are know n as (loubar - avngsi) .............................- .............................. devices. 8 In some areas o f the country the water is hard and leaves (emil sleca) ............................................................on baths. 9 Sometimes white cotton becomes yellow o r grey and you can use (blchae) to whiten it again. 10 I f red wine is spilt on the carpet, it will leave a (n s ita ). 11 Some waste, e.g. paper and em pty cans, can be sold and, therefore, has a (salgcav).............................value. 12 Old pieces o f m etal may leave brownish ( s tu r ) .............................m arks on fabrics. 13 (entssvol).............................are used to remove m arks which will not com e out in water. 14 There will only be light (soageil).............................on carpets which are seldom used. 15 A special leather, which is used for cleaning windows, is called a (amchios)


22 Hotel systems 1 Fill in the missing words in the texts below. Choose from the following:

drains

hum idity

sewer

u -b e n d

extractor

insulated

tank

ventilation

filters

pipes

therm ostat

grill

radiator

Air In large building complexes, fresh air will be supplied to room s through an air-conditioning system. This provides ( 1 ) .................................. in each room so that guests can breathe com fortably and also controls the (2) ................................... so th a t the air doesn’t contain too much moisture. In cach room the opening to the air-conditioning system is covered with a ( 3 ) ..................................... In kitchens, steam and smells are sucked o u t by an ( 4 ) ...................................which contains ( 5 ) ...................................to remove any harm ful gases.

Central heating H eating may be undcrfloor o r a ( 6 ) ...................................may be fitted to the wall in each room . The tem perature in the room can be controlled by m eans o f a ( 7 ) ...................................w hich will m aintain a constant tem perature. A n efficient sys tem will be well ( 8 ) ...................................so that energy is n ot lost.

Water W ater required for a building may be stored in a ( 9 ) .......................................W ater is supplied to each room through (10) ....................................... Waste w ater is removed through ( 1 1 ) ...................................which enter a m ain ( 1 2 ) .....................................outside the building. U nder baths and basins a (1 3 ).................................. stops smells entering the room.


23

Hotel systems 2

Fill in the missing words in the text below. Choose from the following:

appliances

flex

overloaded

socket

current

fuse

plug

wiring

electrician

kilow att hours

E lectricity A hairdrier or an electric shaver are examples o f electrical ( 1 ) ...................................... T hey have a ( 2 ) .......................with a ( 3 ) .................................... at the end which fits into a ( 4 ) ......................... in the wall. If there is a fault, the electricity supply will be cut by a (5 )..... ........ The am ount o f electricity used is measured in ( 6 ) ...................................... The electri cal ( 7 ) .................................. in Britain is 240 volts, while in many E uropean countries it is 220 volts. If too many pieces o f equipm ent are connected to one supply, the system may be (8) ................................... and there is a danger o f fire. W hen p ro b lems arise, a qualified (9) ................................... should be called to check the ( 10) ................................ ....

S E C T I O N 4: F O O D A N D D R I N K

24

Fruit

W rite the num ber o f each picture next to the correct word or words.

apple banana blackcurrants cherries grapes kiwi fruit lemon melon orange papaw passion fruit peach raspberries star fruit strawberries

Section 4: Food and drink

25 Vegetables Write the num ber o f each picture next to the correct word o r words.


26 Classifications Write one nam e for each o f the following groups. (See example):

1 milk, cream, butter, yoghurt

Proci < i cJ ;J L

2 alm ond, brazil, pistachio, cashew

n ____

3 haricot beans, lentils, chick-peas, soya beans

p -----------

4 sage, parsley, thyme, basil

h _____

5 ginger, cinnam on, cloves, turm eric

s _______

6 pork, lamb, beef, m utton

m ____

7 sultanas, currants, raisins, prunes

d _____ f _______

8 choux, flaky, puff, short

p a --------------

9 royal, glacé, satin, butter

i _______

10 spaghetti, tagliatelle, ravioli, lasagne

p ---------

11 cod, perch, trout, salm on

f ____

12 tea, coffee, orange juice, cola

b ____________

13 claret, rioja, Chianti, sekt

w ______

14 pheasant, grouse, venison, rabbit

g ------

15 consom m e, cock-a-leekie, broth, chowder

s _____

16 gouda, Stilton, camembert, parmesan

c _________

17 mussels, oysters, scallops, prawns

s _________

18 gingerbread, gateau, sponge, Swiss roll

c ______

19 hollandaise, bechamel, m om ay, Bcam aise

s _______

20 wheat, rye, oats, barley

ce_.

Sectwn 4: Food and drink

Taste Fill in the missing w ords in the sentences below. Choose from the following:

bitter

delicious

hot

sour

bland

dry

rich

spicy

burnt

greasy

savoury

sweet

1 T he skin o f an orange tastes q u ite ......................... 2 Food cooked w ith chilli i s ......................... 3 Food cooked w ith a lot o f cream is v e ry .............. 4 Sugar and honey will m ake a d is h ......................... 5 Indian food i s ......................... 6 If you forget the salt and pepper the food will be 7 Lemon juice i s ......................... 8 T he m ain course cooked with salt and spices is .. 9 Too much fat used in cooking can m ake the dish 10 A dish w ithout enough liquid i s ......................... 11 A dish cooked to perfection will b e ....................... 12 Toast cooked too long ta s te s .........................


28 Cooking Rcplace the words in bold type in sentences 1 14 with a single word from the list a-n . Write the letters in the grid below. a) dice

1 T he bread should be cooked in dry heat in the oven for about fifty minutes. 2 When roasting meat it should be covered with melted fat

b) minced

regularly to keep the m eat inoist. 3 Decorate the vegetables with some parsley.

c) deep fry

4 Be very careful to cook slowly, just below boiling point.

d) season

5 The m eat for this recipe should be cut into very small e) poached

pieces. 6 One m ethod o f cooking fish is to cook it in lots of very

0 baked

hot fat. 7 C ould you remove the skin and bones from the fish

g) garnish

before cooking it.

h) flavour

8 W hen the potatoes are cooked you can crush them to a pulp.

i) defrost

9 Remove the outside skin of the potatoes, please. 10 G uests may like eggs which have been broken into boiling

j) m ash

water and vinegar. 11 Increase the temperature completely before cooking the

k) peel

frozen chicken.

1) fillet

12 Cut the carrot into small squares.

m) simmer

13 Add salt and pepper before serving the soup.

n) basted

14 You can improve the taste of the sauce with vanilla.

1

2

3

4

5

6

7

8

9

10

11

12

13

14


29 Utensils Write the num ber o f each drawing next to the word o r words.


30

Phrasal verbs

Choose one definition from the box for each o f the phrasal verbs in bold type in the sentences below.

become

continue

not have any left

become popular

find som ething in a

require

become rotten

book

break a promise

learn

cause (an object) to fall

look at again

take control

to the ground

1 Stop w asting tim e and get on with your w o rk ................................................... 2 I’ve ju st been down to the store and we are out of flour.

3 If this milk isn’t put in the fridge it will go o f f .................................................... 4 If you’re not sure o f th e quantities to use, look it u p ................................................... 5 W hen I’ve prepared the sauce, you can take over and com plete the dish.

6 I’ve explained this once already b u t let’s go over it to make sure you understand.

7 It looks very com plicated but you’ll soon pick it u p .................................................... 8 This machine has broken down again. We could really do with a new one.

9 If vou continue to beat the cream, it will turn into butter.

10 D on’t put th at bowl there. Someone will knock it o v er.............................................. 11 You promised to cook tom orrow and you can’t back out of it n o w ......................... 12 I do n ’t think beer with raspberry will ever catch on! D o you?


31 Hygiene A Com plete the table. (See example):

1

Verb

Noun

to consum e

c o n s u s n c s ' / O ơ n $ U 4 n j2 tĩơ ìX

2 3

cleanliness/cleaner to poison

4 5

infection to disinfect

6

sanitation/sanitizer

7

store/storage

B N ow use words from the table to com plete the following sentences. 1 Nowadays, it is necessary t o ....................................knives, chopping boards and other pieces o f catering equipm ent. 2 K itchen stair are not allowed t o ....................................alcohol while they are at work in the kitchen. 3 A .................................... can be added to water for cleaning the floor in order to remove germs. 4 The kitchen porter is responsible for hygiene a n d ....................................in the kitchen. 5 A cut on the finger must be cleaned very carefully to s t o p ..................................... 6 A cool, dark, dry room is ideal t o ....................................many dry food stuffs. 7 Frozen chickcns m ust be defrosted completely before cooking to prevent food

S E C T I O N 5: F O O D S E R V I C E

32

A menu

W rite each o f the following dishes in the appropriate section o f the menu.

Bavarian Apple Strudel

H erring and A pple Salad

Braised Leg o f Lam b

Layered Vegetable Terrine

Broccoli with H ollandaise Sauce

L eaf Spinach w ith Diced Bacon

Cauliflower with A lm onds

O kra and C ourgettes in Lentil Sauce

C hef’s Pâtés

Pear Hélène

Chicken Vichy

Potato C roquettes

Cold C hocolate Souffle

Prawn and O range Cocktail

Crèm e Caram el

R oast Pheasant en C roũte

Entrecote Steak

Roast Potatoes

Escalope o f Veal

Salad M arguery

French O nion Soup

Sweet C o m Chow der

Section 5: Food service

THE W OODLAND Q /fte w u

Appetisers

•O' Salad

•O' Entrees

Vegetarian Dishes ■o Vegetables and Side Dishes

Desserts

Coffee

Jf

*


33

Service items

Fill in the following crossword. Each answer is an item found in the dining room . Across 1 Used to open the wine bottle. 4 It hangs over the w aiter’s arm . (7, 5) 5 Fit the five candles in this. 6 Cheese is served on this. (6, 5) 7 The team o f people w orking in the restaurant. 8 C arry the plates on this. 10 C arry the drinks on this. 11 W hite wine should be placed in this to reduce the tem perature. (4, 6) 12 Put water o r milk in this. 13 C igarette smokers will need this. 14 Soup is served from this. 15 The fold m arks in the tablecloth. 16 Salt and pepper set. 19 Serve the toast in a to a s t ........... 20 Used to open a bottle o f beer. (6, 6) 23 The guests use this to clean their fingers. (6,4) 24 T he best quality cloth for table linen. Down 1 O ne word for plates, bowls, cups, etc. 2 O ne word for knives, forks, spoons, etc. 3 A nother word for seasoning. 7 Bread is served in a b r e a d ............. 8 Used for lifting asparagus. 9 It stops the tca-leaves eoing into the cup. (3, 8) 10 It holds necessary items and provides a work surface for the waiters. 15 O ne place for one person at the table. 17 Sweets can be wheeled to the table on this. 18 Used to break the shells o f nuts. 21 Serve a boiled egg in this. (3, 3) 22 Place this on the plate under the biscuits.


Family

G ueridon

Plate

French

Mixed

Russian

Silver

1 All the food is served in serving dishes which are placed on the table so that the guests can help themselves. 2 T he food is put on the individual plates in the kitchen. 3 The guests help themselves from serving dishes which are held by the waiter. 4 The w aiter serves the food at the table from a serving dish, using a spoon and fork. 5 T he waiter serves the food from a serving dish using a fork and a spoon, while standing at a side table. 6 The waiter carves, fillets o r cooks food at a side tabic and then places the food on a plate. 7 The m ain food is put on a plate in the kitchen and the vegetables arc put on the table in serving dishes so that the guests can help themselves.


Giving service Com plete the dialogues below. Choose from the following. Use each line once only.

a) Ice and lemon with the gin. sir? b) A nd w hat w ould you like to drink? c) If you like fish, I can recom m end the salm on steaks. T he salm on is fresh from Scotland. d) D ry or medium? c) I’m sorry, but we’re out o f pineapple juice. We have orange o r apple. 0 Are you ready to order, m adam ?

In the restaurant W AITER: ( 1 ) ................................................................................................................ G U EST:

I’m still looking. W hat can you recommend?

W AITER: ( 2 ) .................... ........................................................................................... GUEST: I’ll have the salm on, then. At the bar WAITER: Yes, sir? GUEST: A gin and tonic and a cam pari orange, please. W AITER: ( 3 ) ............................................................................................................... GUEST: Yes, please. A nd a glass o f white wine, please. WAITER: (4) ..........................' ............................... .................................................. G U EST: Dry, please. In the snack bar W AITER: Hello. Are you ready to order? G U EST: Yes, I think so. We’ll have one cheeseburger an d one hamburger. W AITER: (5) ....................................................................................................... 1 . . . G U EST: I’ll have a pineapple juice and a m ineral w ater for my girlfriend. W AITER: ( 6 ) ............................................................................................................... GUEST: Orange, please.


36 A breakfast tray L ook at the picture below and write the num bers 1-12 next to the correct word or words.

butter dish

......

jam dish

......

saucer

coffee pot cup dessert plate

......

sugar bowl

......

......

toast plate

......


37 How to be polite Read the direct phrases, then write them m ore politely. Choose from the following:

C ould you

Please

Would you like me T here’s been a slight

Shall I

May I suggest

I’m afraid

W ould you mind

Would you like

Actually

Direct 1 W ait a minute!

m isunderstanding Just a m om ent

M ore polite

.............................. ....... . please.

2 We haven’t got any left.

......................................................we haven’t got any left.

3 Sit down, please. 4 You’re wrong. I’m not the head waiter.

............................................ take a seat. ............................... I’m not the head waiter.

5 D o you w ant some water?

......................................................some water?

6 M ove to another table! moving to ano th er table? 7 Confirm that tomorrow, please. confirm th at tomorrow, please? 8 D o you w ant a taxi?

......................................................to get you a taxi?

9 You’ve got the w rong date. ..................................... about the date. 10 Try this organic wine.

......................................................that you try this organic wine?

11 D o you w ant my help?

................................................help you?

S E C T I O N 6: R E S P O N S I B I L I T I E S

38 Safety first Write the num ber o f each picture next to the correct word or words.

©

accident report book am bulance bandages cotton wool fire alarm fire bucket fire escape fire notice first aid box plasters smoke detector sprinkler w arning sign

© ° IN T H £ C A S E ° f

FIRE

Section 6: Responsibilities

Fire procedures Fill in the missing w ords in the fire notice for hotel employees. Choose from the fol lowing:

brigade

evacuate

drill doors enter

extinguisher

lifts

smoke

exit

raise

spread

extinguish

safe

1 Ask guests to check where the nearest fire..............................is located as soon as they find their room. 2 There will be fire.............................. for everyone working in the hotel every six months. 3 All fire..............................must be kept closed at all times as they will stop th e ..............................of a fire. 4 If you see a small fire, you should try t o ..............................it. 5 If it is an electrical fire, do not use a water fire................................ 6 If it is a large fire................................the alarm immediately. 7 Do not use th e .............................. if there is a fire. 8 If there is a lot o f ................................ cover your mouth and nose with a handkerchief. 9 ..............................the building as quickly as possible. 10 Do not allow anyone t o ..............................the building. 11 Check that everyone is ................................ 12 Phone for the fire................................


40 Unwelcome guests M atch the crim inals (1-12) with the crimes (a I). W rite the letters in the grid below. 1 He stole a handbaa in the foyer.

a) forger

2 H e said his nam e was Lord P ratt but after a three-week stay in the hotel he disappeared w ithout paying.

b) drug pusher

3 There was some money lying on the desk so she took it.

c) burglar

4 H e sexually attacked a woman.

d) drunk

5 H e was holding a gun as he told the cashier to give him all the money.

e) opportunist

6 She sold heroin to som eone in the hotel.

f) rapist

7 He d rank too m uch whisky and m ade a lot o f noise.

g) mugger

8 She m ade false copies o f Am erican dollars.

h) arsonist

9 H e set fire to the hotel because he was angry with the manager.

i) thief

10 He attacked and robbed a lady in the corridor.

j) vandal

11 He broke the toilet and basin and sprayed paint on the wall.

k) arm ed robber

12 H e broke a window at night and stole valuable items and money.

1

2

1) fraudster

3

4

5

6

7

8

9

10

11

12


41 Word building 2 The word in capitals at the end o f each sentence can be used to form a word that fits suitably in the blank space. Fill each blank in this way. (See example): T he hotel asks guests not to le av e .....y pieces o f jewellery in the room.

VALUE

1 T his area o f the hotel is only f o r ................................... AUTHORITY

personnel. 2 T he m anagem ent m ust do all it can to ...................................the hotel guests.

PROTECTION

3 Burglar alarm s often work as a .................................. and stop burglars even thinking about breaking in.

DETER

4 T he receptionist called the police because there was a strange w oman behaving v e ry ......................................

SUSPICIOUS

5 The m anagem ent hope that com puterized door locks w ill...................................thieves from getting into PREVENTION

hotel rooms. 6 It’s always possible that the m oney has been stolen by a .................................. m em ber o f staff.

HONEST

7 Valuable items should be marked with ...................................codes which the thief cannot see but which can be seen under u v light.

V ISIB L E

8 Every member o f staff should be alert and if they ...................................anything strange they should report it immediately. 9 Never accept a cheque w ith o u t.....................................

OBSERVATION IDENTIFICATION

10 Before you leave the building you must make sure that all the doors a r e ...................................locked.

SECURE

11 M embers o f stafT who prove themselves to be will be given more responsibility.

TRUST


42 Legal words Use the clues on the left to fill in the missing letters in the legal w ords on the right. 1 T he laws which businesses m ust observe.

_ EGISLATIO_

2 To be responsible if som eone is injured

_IABL_

in the restaurant. 3 To refuse to let som eone com e into the bar.

_ XCLUD _

4 Someone who buys something.

_ URCHASE _

5 Someone who sells something.

_ ENDO_

6 A n official agreement between two parties.

_ ONTRAC _

7 T he person who owns the hotel.

_ ROPRIETO _

8 You pay this if you are caught breaking the law.

_ IN _

9 You m ustn’t sell alcohol to someone under the age o f 18 because it’s . . . 10 Official perm ission to sell alcohol.

_ ROHIBITE _ _ ICENC _

11 T he person who has perm ission to sell alcohol.

_ ICENSE _

12 Allow som eone to enter a club.

_ DMI _

13 To enter the private areas o f the hotel

_ RESPAS _

w ithout permission. 14 T he length o f time spent in prison.

_ ENTENC_

15 Leaving dangerous chemicals where children could find them.

_ EGLIGENC _

16 The police will do this to law breakers.

_ ROSECUT _

17 You m ust report serious accidents. It’s . . .

_ OMPULSOR

43 What do they mean?


Choose the best m eaning for each o f the following phrases. 1 to com ply with the law

7 to m ake available for inspection

a) to do things as the law states

a) to find tim e to m aintain the

b) to change parts o f the law

machines

c) to com plain about the law

b) to arrange to clean the m achine

2 unfit for hum an consum ption a) the food should not be eaten b) the food is good for giving energy c) the food is being prepared 3 m ust be used solely for the purpose o f a) should not be used to o often b) should only be used for c) m ust n o t be used 4 intoxicating spirit a) drinks which contain alcohol b) drinks which have over 20%

c) to let inspectors see w hat they wish 8 in the event o f an accident a) after an accident b) if there is an accident c) avoid accidents 9 persons frequenting the premises a) people cleaning the hotel b) people outside c) people using the hotel 10 a breach o f contract a) an action which breaks a contract

alcohol

b) an action which cancels a contract

c) drinks which have over 30%

c) an action which is included in a

alcohol

contract

5 to be needlessly exposed to risk a) some m achines could be dangerous

11 to be legally obliged to do som ething a) you m ust do it

b) you m ustn’t show problem s

b) it is allowed to do it

c) there are unnecessary dangers

c) you shouldn’t d o it

which could easily be removed 6 to sustain personal injury a) to get an insurance policy b) to be hurt c) to get prom otion


AA Carriers of disease

Write the num ber o f each picture next to the correct word o r words.

AO


45 Health and hygiene A M atch the verbs in the left-hand colum n with a word o r phrase from the righthand colum n. (See example): harb o u r V.

infection

com e

diseases

dispose

separate

transm it

into contact with

spread keep

pain ^

germs

relieve

o f waste

prevent

food

contam inate

accidents

B Fill in the missing w ords in the sentences below. Choose from the com binations in A. D on’t leave wet towels o r cloths lying in a w arm corner because this is how you will 1 D on’t spray fly killer in the kitchen or you c o u ld .............................t h e ................... 2 I f you are stung by a wasp, put this cream on t o ......................t h e ........................... 3 T o .......................................................happening d on’t leave things lying on the floor. 4 If you are handling d ừ ty linen, wash your hands regularly so that you don’t

5 If y o u ..............................................................................................anim al droppings, please wash your hands immediately. 6 T o .............................................................safely, place it in these plastic bags and tie them securely. 7 In the fridge p le a se .............................raw m eat and ch eese.................................. 8 In tropical climates it is possible t o ........................ s o m e ......................... drinking water.

S E C T I O N 7: M A N A G E M E N T

46 Employment Fill in the crossword. Each answer is to do with employment. Across 1 A person who is in em ployment. 4 This type o f jo b is only for a few hours a week. (4.4) 7 The extra money left by guests. 8 If you work extra hours you get paid this. 10 People who are happy at w ork have j o b . . . 12 The m anager appointed him to the . . . o f head waiter. 13 The m ore jobs you do and the longer you work, the more o f this you get. 15 The extra money that workers get from the m anagem ent as a special thank you. 16 The m eeting when you discuss a possible new job. 18 If you decide to leave the job, you have to . . . 20 A hotel which is very busy in the sum m er will need . . . workers. 21 To get the best results from workers, the personnel m anager m u s t . . . them. 23 Before you go to discuss a new jo b you m ake an . . . 25 This money is paid to people who have reached the official age to stop working. 26 Someone who has w ritten to ask for a job.

Down 1 The person o r com pany who employs you. 2 To find suitable people and employ them is to . . . 3 This is a percentage o f w hat you can earn which you pay to the State. (6, 3) 5 When people reach the official age to stop working they . . . 6 People have these if they have studied and passed professional exams. 7 A nother way o f saying ‘to em ploy’. (4, 2) 9 When the m anager has found a new chef, he wi l l . . . him to the position. 10 The housekeeper has to . . . the work o f the cleaning stafT. 11 People who are paid weekly are paid . . . 14 When you move up to a m ore senior position, you g e t . . . 17 The time that you start w ork is the tim e you come . . . (2, 4) 19 A word for all the people who work in the hotel o r restaurant. 22 Write a letter and . . . for the jo b if you are interested. 24 W hen you work, you . . . money.

1 Section 7: Management 1 3

2 4

7

6

5

9

8

10

11

14

13

12

15 17

16 18 20

19 21

22 24

23 25

26

Section 7: Management

Whose job is it? Write the num ber o f each description next to the correct person.

advance reservations clerk

.....

b anqueting m anager

chef

.....

pantry maid

dispense bartender

.....

pastry cook

enquiry clerk

.....

personnel manager

.....

head w aiter

.....

receptionist

cashier

.....

housekeeper

.....

waitress

cellarm an

.....

house porter

.....

1 Someone has to make sure that everything in the guests’ room s is in order. 2 M r and M rs M urphy would like to discuss arrangem ents for their daughter’s wedding reception. 3 The guests’ bills need to be prepared. 4 Someone has to make sure there is enough wine, beer and spirits. 5 The sheets and towels have to be taken upstairs. 6 Four guests have ju st entered the restaurant. 7 The waiter w ants wine and beer for his tables. 8 A special cake should be m ade for the function. 9 The busy sum m er season is approaching and more staff are required. 10 Someone should plan the cooking times for dinner. 11 This letter booking two room s for next m onth needs a reply. 12 Someone has to welcome guests and com plete the registration form. 13 Someone has to prepare early m orning teas. 14 G uests a t table 8 are ready to order. 15 A lady on the telephone w ants to know if there is a room available at the weekend.


Job advertisements Find words or phrases in the advertisem ents below which m ean the following. 1 only for im portanl people

..............................

2 an applicant’s list o f qualifications and experience

..............................

3 equipped

.............................

4 minimum o f

..............................

5 looking for

.............................

6 not newly started

.............................

7 chances o f prom otion

.............................

8 extras to wages/salaries

.............................

9 applicants

.............................

10 able to develop new ideas

.............................

11 at the start

.............................

12 salary/wages higher than at other hotels

.............................

GREAT HOTEL

CHEF Enthusiastic and energetic chef

Receptionists This exclusive hotel in the heart of the city is seeking candidates who are enthusiastic and innov ative. We offer excellent benefits, great prospects and competitive pay. Candidates must have at least two years’ experience. Please call Linda Bolam on 0192 13579

required to initially work with chef/proprietor and later take over established restaurant. The kitchens are fitted out to the highest standard. We are locally known for our fish specialities. Own flat available. Write enclosing c.v. to John Bloggs, The Woodlands, Way side Road, Oakton MN13 9EJ


49 Positive thinking H ere are thirty words o r phrases which arc used to describe hotels and their facilities. Write each word or phrase in the appropriate column below. There are six words in each.

appetizing

grand

p opular family

beachside

gourm et

rom antic

beautifully decorated

highly recommended

spacious

bright

hom e cooked

tastefully furnished

central

hospitable

traditional

cheerful

ideally placed

tranquil

conveniently situated

majestic

welcoming

delicious

m outh watering

well appointed

elegant

peaceful

well located

nourishing

picturesque setting

well run

Rooms

Location

Hotel

Food

Atmosphere


50 Marketing Choose the word which best com pletes each sentence. 1 One way to find out about your customers, their needs and how much m oney they are willing to spend is to ask them to c o m p lete...................................... a) an inquiry form

b) a questionnaire

c) a booking form.

2 To be successful the outlet m u s t....................................the needs o f the customer. a) satisfy

b) provide

c) decide

3 One way to tell the public that the outlet exists is b y .................................... an advertisem ent in the local newspaper. a) giving

b) advertising

c) placing

4 Some com panies may decide to advertise all over the country in an advertising a) cam paign

b) survey

c) action

5 W hen there isn't much business, the restaurant may advertise a special ....................................to increase sales. a) order

b) offer

c) market

6 If food is attractively displayed, custom ers will b e ....................................to buy. a) forced

b) treated

c) tem pted

7 It is up to the staff to create a g o o d ....................................o f the restaurant. a) image

b) side

c) reflection

8 Free badges, hats, T-shirts, and book matches are examples o f ....................................material. a) selling

b) potential

c) prom otional

9 A restaurant will lose sales if it gets b a d ....................................in local newspapers after an accident. a) publication

b) public

c) publicity

10 O n the other hand, a new sp ap er....................................ab o u t the excellent food and service will increase sales. a) story

b) advice

c) article

11 In large towns you have t o ....................................with other outlets. a)

com pete

b) com petitor

c) com petition


51 Computer systems R earrange the letters in brackets to form the correct words. 1 A com puter is an ideal m achine for (stn g io r)........................... inform ation about reservations. 2 Once the inform ation about reservations has been entered, other (licappionsat) ....................................can be added. 3 In both the back office and at reception the inform ation can be viewed through (D U V s)........................... 4 The reservations clerk can type in inform ation using a (yekdboar) 5 T he reservations clerk can then see the inform ation on a (enescr)

6 In order to speed up the process and simplify the system, the hotel will use (ce sd o )....................................... 7 The necessary inform ation for reservations will be shown in a (mune) ..................................... display. 8 It is only sometimes necessary to have w ritten inform ation on paper in the form o f a (pro u tin t ) ....................................... 9 I f inform ation were

lost it would be catastrophic so all inform ation should be

(edbakc p u ) ....................................... a t regular intervals and stored on

(skid)

.................. o r tape. 10 Some hotel groups have designed their com puter systems to (infactere) ....................................with

telex, airline networks and travel agents.

11 W hen a guest registers at the hotel, the inform ation can be entered straight away and later (callreed)....................................if requested. 12 A (ordw -pressingoc)......................... - ...........................facility on a com puter allows office staff to quickly produce letters. 13 C om puters are also used in bars where exact am ounts o f spirits are dispensed by (o p ctis).......................................

Section 7: Management 14 In the restaurant o r bar, custom ers’ bills can be calculated quickly an d accurately at the electronic (pinto fo se la s)............................................................ 15 It is also possible for custom ers’ orders to be keyed into the com puter a t the table through a hand-held (m in a lrte)....................................... 16 Linen control has been greatly improved with an identification system which uses (bra d e sc o )....................................... 17 Messages can be sent and received by hotel staff and guests by using (elonictrec

mali).................................. 18 W ritten messages as well as drawings and diagram s can be sent through the telephone system using a (xfa) .......................... 19 M any hotels are trying to increase security by using a (kye ardc temssy) .......... ..................................... which records every tim e a lock is opened and by whom.

S E C T I O N 8: F I N A N C I A L A F F A I R S

52

Office items

Write the num ber o f each picture next to the correct word or words.

bulldog clip calculator desk diary diskette hole punch notepad planner printer ribbon ring binder ruler stapler suspension file trays window envelope

Section 8: Financial affairs

At work in the office Fill in the missing prepositions in the sentences. Choose from the following. Some o f the prepositions are used m ore than once.

about

for

from

of

off

on

out

to

with

1 C ould you take c a r e ...........the seating arrangem ents for the conference? 2 M rs Brown has co m p lain ed ...........the f o o d ............ the manager. 3 The num ber o f stafT d e p e n d s........... the season. 4 Som ething seems to have h a p p e n e d ...........this plant. It’s dead! 5 We still haven’t h e a r d ...........those clients about what flowers they want. 6 I can’t find the keys and I’ve lo o k e d ...........them everywhere. 7 I’m rely in g ...........you to s o r t ............ this problem peacefully. 8 I ’ll t h i n k ...........how to prom ote your idea o f a Japanese night, an d w e’ll discuss it later. 9 We should provide our c lea n ers...........new uniforms. 10 I’m glad you reminded m e ...........the meeting. I’d forgotten! 11 Any telephone costs will be a d d e d ...........the bill. 12 C hef won’t p u t u p ...........any nonsense in the kitchen. 13 These new Computer key cards should cut d o w n ...........electricity costs as they turn the lig h ts ...........as soon as the guests go out. 14 The m anager is very p le ase d ...........this m onth’s sales figures. 15 O ur restaurant is fa m o u s ...........its fish dishes. 16 It's been so cold that there’s been no d e m a n d ...........soft drinks.


Handling Stock A Fill in the bin card headings. Choose from the following:

balance

item

price

suppliers

date

m aximum

quantity

type

in

minimum

reference

unit

75 cl bottle • A m o n t il l a d o

................... : £2.53

O ut 24

24

1St Oct

JB

2nd O ct

BP

6

18

4th Oct

JB

3

15

6th Oct

JB

7 th Oct

BP

10

29

Classic W ine Im porters

R e-order point: 24 R e -o rd e r.................

39

24

•24

Ltd

B U pdate the card with the following inform ation. 1 On 8th O ctober 8 bottles were issued by John Bridges. 2 On ] 2th O ctober 24 bottles were received from the suppliers by John Bridges. 3 B arbara Palm took 10 bottles on 13th October.


Business documentation Use the clues on the left to fill in the missing letters in the words on the right. 1 A m em ber o f staff w rites this when goods are running short and are now required.

R E Ọ u _________

2 This inform ation is then sent to an external supplier as an official. . .

O R ____

3 When the goods are delivered, this list o f goods is often enclosed.

D E _________ N

4 A fter delivery the supplier sends this list o f goods giving quantity and price. 5 If you pay within seven days, you can often get a

I N _______

c __ DI______

6 If you buy regularly from the local baker he may allow you a . . .

T R ____ D I _________

7 A t the end o f the m onth m ost suppliers send out this list o f everything bought and all money paic

S T __________

8 If goods have to be returned to the supplier he w send this to adjust the am ount o f money due.

c __________ N ___

9 This will be sent if a custom er doesn’t pay his/her account.

R _______D E R


56 Facts and figures Write the num ber o f each picture next to the correct word or words.

addition BELL’S BAKERY

average balance bar graph cheque book

c

D

B —

Date

Details

19.4

300 rolls

25.70 25.70

23.4

21 loaves

18.50 44.20

30.4

payment

0.00

44.20

counterfoil entry line graph

( 4) 24+6=30

( 5)

m ultiplication paying-in book

( ? ) 3x15=45

percentage pie chart purchase account table total

- - restaurant

Week 1

21

Week 2

34

Week 3

8

Week 4

7

4j

80

“20

@

76 %

S a les

Room

R e sta u ra n t

Bar

Ja n

3964

2097

673

Feb

3840

2001

742

Mar

4004

1876

890

Apr

3504

1903

655

May

3372

2002

677


Accountancy terms Fill in the missing words in the sentences below. Choose from the following:

cash float

debit

petty cash book

credit

debtors

posted

credit custom er accounts

double entry

purchase ledger

creditors

payroll

visitors’ paid-outs

1 M ost com panies use a system o f accounting known as

2 This divides the page into two colum ns which arc called ......................... a n d ............................. 3 Suppliers who have not yet received paym ent for goods which they have already delivered a r e ................................................... 4 Custom ers who have not yet paid their bills a r c ................................................... 5 The accounts o f suppliers to the hotel are kept in t h e ................................................ 6 The accounts o f custom ers arc known a s ................................................... 7 When figures arc moved from one account to another they are

8 All the inform ation needed to pay staff wages and salaries is on the

9 Small am ounts o f cash which are paid out are recorded in the

10 Small items o f cash which are paid out on behalf o f a guest arc called

11 At the start o f each day the bar and restaurant stafT are given a fixed am ount o f cash which is called a ...................................................


58

Final accounts

M atch the words (1 13) on the left with their definitions (a-m ) on the right. W rite the letters in the grid below. 1 Profit and Loss A ccount

a) Includes cash in the safe and in the bank.

2 Trading A ccount

b) Bills which will never be paid.

3 Balance Sheet

c) When sales equal costs - no profit or loss.

4 Fixed assets

d) Includes rent, telephone, gas, advertising.

5 C urrent assets

e) Shows the gross profit at the end o f the year.

6 Long term liabilities

0

7 C urrent liabilities

g) Food, liquor, and tobacco still in store.

8 Bad debts

h) A statem ent at the end o f the year showing

Furniture, kitchen equipm ent, crockery, etc.

how the com pany is financed. i) Borrowed money which will be paid back

9 D epreciation

over a long period o f time. j) M oney which will be paid to

10 Budget

suppliers soon. k) Reduction in value o f m achines and

11 O verheads

furniture over several years. 1) Shows the net profit after electricity, lent,

12 Stock

stationery, etc. has been deducted. 13 Break-even point

1

2

3

m) Planned financial figures for the future.

4

5

6

7

8

9

10

11

12

13


5 Q Nationalities and currencies A Com plete the table. Country

People

Language

C anada

English/French

G erm any

G erm an

Italy

Currency

L ire (ITL) Japanese

Japanese

Australians

D ollar (AUD) Russian

Switzerland

Rouble ( RƯR)

G erm an/French/ Italian

U nited K ingdom

British

U nited States

Americans

English

Pound (GBP)

o f America Sweden

Swedes

K rona (SEK)

French

Franc (F R F )

B Now use the words from the table to com plete the following sentences. 1

W hat is the exchange rate for A m erican dollars into F re n c h .......................?

2

You’re from Italy! I ’m afraid I d on’t s p e a k .........................

3

These guests are from G erm any and I can’t s p e a k .........................

4

The guests in room 147 a r e ........................ from Japan.

5

How m a n y .......................will I get for one pound when I go to Sweden?

6

O ur A m erican guests from t h e .......................w ant to pay in dollars.

7

C an we a c c e p t.......................from our Russian guests?

8

C an you tell me the rate o f the S w iss.......................today?

British English and American English British English

American English

accom m odation

accom m odations

alter

change

aubergine

egg-plant

b arm an

bartender

bill (for food)

check

biscuit

cookie

cheque

check

colour

color

courgette

zucchini

cupboard, w ardrobe

closet

curtains

drapes

enquiry

inquiry

fill in

fill out

form

blank/form

fridge

icebox

hairdrier

hair dryer

holiday

vacation

interconnecting

adjoining

labour

labor

lager

beer

licence

license

lift

elevator

luggage

baggage/luggage

main course

entree

note (paper money)

bill

page boy

bell boy, bell hop, page

post

mail

provisional

unconfirmed

pub

saloon/bar

purse

pocket book

reception

front desk/front office

receptionist

clerk, desk clerk

rubbish

garbage/trash

shop

store

spirit

liquor

starter

appetiser

sunglasses

shades

syndicate room

conference room

tap

faucet

taxi

cab

toilet

bathroom , restroom , w ashroom

traveller’s cheques

travelers checks

venue

locale

waiter

w aiter/food server

washbasin

sink

Answers Section 1: T H E F R O N T O F F IC E TEST 1 binoculars cap carrier bag compact doll glasses glove keys lipstick pocket diary purse ski stick tic toilet bag umbrella

11 5 1 7 6 14 9 10 13 8 4 15 12 2 3

TEST 2 1 a 2 i 3 h 4 g 5d 6 c 7 c 81' 9 j 10b

TEST 3 1 2 3 4 5 6 7 8 9 10 11 12

(b) foyer (b) deal with (c) regulars (a) safe deposit (c) clientele (a) register (c) arrivals (c) pass (a) pigeon hole (b)chance (d) no shows (d) occupancy

TEST 4 teller o f reservation. 5, 3, 7, 8, 2, I

Dear Sir/Madam I would like to reserve four sin gle rooms from 19th to 24th November 19 for four of our managers. The rooms should be booked in the names of John Brown, Mary Black, Bill Franks and Ann Jones.

Could you please inform me 5 vacate 6 calculate of your rates and whether you ofTcr discounts for company 7 settle 8 return bookings. 1 look forward to receiving 9 dispute 10 liaise your confirmation. 11 overcharges Yours faithfully Susan Pcacock T EST 7 Secretary 1 credit card 2 exchange rate Letter o f confirmation: 11, 6, 9, 3 foreign currency 4 sales voucher 4, 10 5 travel agent’s voucher 6 Service charge Dear Ms Peacock 7 travellers cheques Thank you for your letter of 8 computer billing 16th September 19-. We are 9 ledger account very pleased that you have cho 10 commission rate sen to use our hotel for your four managers who will be in 11 bank notes Anyton from 19th to 24th November 19-. Section 2: I would like to confirm your H O T E L SE R V IC E S reservation for lour single rooms TEST 8 for these dates. We arc happy to 1 Laundry be able to offer you our corpo 2 Transport rate rates, which you will find in 3 Room service the enclosed leaflet. 4 Medical help Wc look forward 10 rccciving 5 Shoe cleaning service our guests. 6 W akc-up calls Yours sincerely 7 Telephone Peter Black 8 M ini-bar Reservations Clerk 9 Early morning teas 10 G araging TEST 5 11 Entertainment 1 provisional 2 confirmed 12 Tariffs 3 overbooked 4 availability T EST 9 5 update (A) American Plan - bed, breakfast, 6 cancellation lunch and dinner 7 unoccupicd Dcmi-pcnsion - bed, breakfast 8 allocate and lunch or dinner 9 correspondence European Plan - bed only 10 entries Continental

TEST 6 1 incur 2 sign for 3 issue 4 itemize

Plan -

breakfast

(B) A 3 IỈ2 C ) D 5 E 4

bed and

TEST 10 1 cscortcd 2 attractions 3 ruins 4 galleries

Ỉ 6 7 8 9 10 11 12 13 14

museums countryside scencry excursions itinerary souvenirs cruise events displayed festivals

T EST 11 1 at/before 2 opposite 3 past 4 beside / next to 5 on/ahead 6 across 7 on 8 into, along / down / up. on 9 along / down / up, until / till 10 on, after

TEST 12 Across

1 2 5 7 8 9 10

duration speaker address function sheet annual venue postpone

Down 1 delegates Ĩ provisional 4 finalize 6 lectern 7 flipchart

TEST 13 1 scaling capacity 2 slide projector, overhead projector 3 conference package 4 square metres 5 opening ccrcmonies 6 hospitality room 7 conference programme 8 estimated attendance 9 theatre, classroom

70

10 syndicate 11 plenary TEST 14 Letter o f complaint: 6. 3. 7. I , 9.5 Dear Sir/Madam I am writing lo complain about ihc service I recently received in your restauranl while on a busi ness trip. I had invited four clients to join me for lunch in your restau rant, where I had expectcd to rcccive the best service. Unfortu nately. I have a number of com plaints. When one of my guests arrived the waiter sat her at the wrong table. Laler. the same waller spilt a fcv. drops of red wine on another guest’s trousers. The final embarrassment was when the waiter presented the bill to one of my guests instead of me. This is not (he professional service which I expect from a top restaurant and I know that you will wish to ensure that it docs not happen again. Yours faithfully Raymond Strang Sales Manager

welcome you personally in the near future. Yours sinccrcly Pierre Lanccl Restaurant Manager T E S T 15 l e 2 g 3 k 4 f 5 a 6m 7 h 81 9 c 10 d 11 n 12 i 13b 14 j Section 3: H O U S E K E E P IN G T EST 16 bath 12 bath mat 13 bath towel IS 4 glass hand towel 3 mirror 7 pedal bin 16 plug II shaversocket 8 shower 10 shower curtain 9 soap 14 tap 6 toilet 1 toilet paper 2 wash basin 5

TEST 17 banister blind bookcase ceiling coat hanger letter o f reply: 10, 11, 8, 2, 4 coal stand cushion Dear Mr Strang curtains curtain (rack I was very sorry to read of the door handle problems which you experienced in our restaurant on your reccnt hairdrier hinge visit I am afraid that we were expe tight switch picture frame riencing staffing problems dur ing this period and had an skirling incxpcrienced waiter working wardrobe in the restaurant. H r has since window-sill left and we arc happy to say that we now have only fully T E S T 18 qualified waiters serving our 1 corridor customers. 2 kiosk As a token of our regret I 3 balcony enclose a voucher for an evening 4 laundry meal for two people and hope to 5 lobby

12 1 15 14 16 4 3 7 6 9 13 17 8 11 10 5 2

6 7 8 9 10 11 12 13 14 15 16 17

cocktail bar cabin left luggage cellar terrace lounge stairs cloakroom lift kitchen banqueting room galley

T E S T 19 1 (c) renovated 2 (a) extension 3 (d) self-contained 4 (c) disrepair 5 (b) rear-facing 6 (a) restoring 7 (d) construction 8 (a) site 9 (b) premises 10 (c) grounds TEST 20 l c 2 h 3 n 4 d 5 m 6lr 7 j 81 9 a lOg l i b 12e 13k 14i TEST 21 1 tarnish 2 fingerprints 3 slippery 4 splash 5 odours 6 abrasive 7 labour-saving 8 limescalc 9 bleach to stain 11 salvage 12 rust 13 solvents 14 soilage 15 chamois T EST 22 1 ventilation 2 humidity 3 grill 4 extractor 5 filters 6 radiator 7 thermostat 8 insulated 9 tank

10 11 12 13

pipes drains sewer u-bend

T EST 23 1 appliances 2 flex 3 plug 4 socket 5 fuse 6 kilowatt hours 7 current 8 overloaded 9 electrician 10 wiring Section 4: F O O D A N D DR T EST 24 apple banana blackcurrants chcrries grapes kiwi fruit lemon melon orange papaw passion fruit pcach raspberries star fruit strawberries

3 4 5 7 12 1 10 13 11 9 14 2 6 15 8

T E S T 25 asparagus aubergine beetroot butter beans carrot cauliflower courgette French beans leek Icttucc okra onion peas pepper potato radish tomato

17 2 1 16 13 8 14 10 5 3 7 6 12 15 11 9 4

TEST 26 1 dairy products 2 nuts 3 pulses 4 herbs Ỉ spices 6 meal 7 dried fruit 8 pastries 9 icings 10 pasta 11 fish 12 beverages 13 wines 14 game 1$ soups 16 cheeses 17 seafood 18 cakes 19 sauces 20 ccreals T EST 27 1 bitter 2 hot 3 rich 4 sweet 5 spicy 6 bland 7 sour 8 savoury 9 greasy 10 dry 11 delicious 12 burnt TEST 28 If2n3g4m5b6c7l8j 9 k 10c I l i 12a 13d 14b T E S T 29 cake tin chopping board colander cooling tray dredger frying pan gralcr ladle mortar and pestle parsley chopper peeler rolling pin scissors spatula whisk

13 1 8 5 2 6 9 7 4 15 10 3 12 14 II

71

T EST 30 1 continue 2 not to have any left 3 become rotten 4 find something in a book 5 lake control 6 look at again 7 learn 8 require 9 become 10 causc an object to fall to the ground I break a promise 12 become popular TEST 31

(A) verb 1 to consume 2 to clean 3 to poison 4 to infect 5 to disinfect 6 to sanitize 7 to store

noun consumer/con sumption cleanliness/ cleaner poison/ poisoning infection disinfectant sanitation/ sanitizcr store/storage

(B )

1 2 3 4 5 6 7

sanitize consume disinfectant cleanliness infection store poisoning

Section 5: F O O D SE R V IC E T E S T 32 Appetisers Cbers Pales French Onion Soup Prawn and Orange Cocktail Sweet Com Chowder

Salads Herring and Apple Salad Salad Margucry Tomato Salad Entrees Braised leg or Lamb

72

Chicken Vichy Entrecôtc Steak Escalope of Veal Roast Pheasant en Croũtc Vegetarian dishes Layered Vegetable Terrific Okra and Courgettes in Lentil Sauce Vegetables and Side Dishes Broccoli with Holtandaise Sauce Cauliflower with Almonds Leaf Spinach with Diced Bacon Potato Croquettes Roast Potatoes Desserts Bavarian Apple Strudel Cold Chocolate Souffle Creme Caramel Pear Hélène TEST 33 Across 1 corkscrew 4 service cloth 5 candclabra 6 cheese board 7 brigade 8 tray 10 salver 11 wine cooler 12 jug 13 ashtray 14 tureen 15 creascs 16 cruet 19 rack 20 bottle opener 23 finger bowl 24 damask Down 1 crockery 2 cutlery 3 condiments 7 basket 8 tongs 9 tea strainer 10 sideboard 15 covcr 17 trolley 18 nutcrackers 21 egg cup

22 doily Test 34 1 Family 2 Plate 3 French 4 Silver Ỉ Russian 6 Gueriilon 7 Mixed T EST 35 If2c3a4d5b6c T E S T 36 butter dish colTcc pot cup dessert plate jam dish milk jug saucer small knife small napkin sugar bowl teaspoon toast plate

6 3 11 7 1 2 10 9 8 4 12 Ỉ

TEST 37 1 Jusl a moment 2 I’m afraid 3 Please 4 Actually 5 Would you like 6 Would you mind 7 Could you 8 Would you like me 9 There's been a slight misunderstanding 10 May 1 suggest 11 Shall 1 Section 6: R E S P O N S IB IL IT IE S T E S T 38 accident report book 8 ambulance 13 bandages 3 cotton wool 4 fire alarm 12 fire buckct 9 (ire escape 10 tire noticc first aid box 1 plasters 2

smoke detector sprinkler warning sign

6 5 11

TEST 39 1 exit 2 drill 3 doors, spread 4 extinguish 5 extinguisher 6 raise 7 lifts 8 smoke 9 Evacuate 10 enter 11 safe 12 brigade TEST 40 1i 2 1 3 e 4 f 5 k 6 b 7 d 8 a 9 h lOg 11 j 12c TEST 41 1 authorised 2 protect 3 deterrent 4 suspiciously 5 prevent 6 dishonest 7 invisible 8 observe 9 identification 10 securely 11 trustworthy TEST 42 1 legislation 2 liable 3 exclude 4 purchaser 5 vendor 6 contract 7 proprietor 8 fine 9 prohibited 10 licence 11 licensee 12 admit 13 trespass 14 sentence 15 ncgligcncc 16 prosccutc 17 compulsory TEST 43 la 2a 3b 4a 5 c 6 b 7 c 8 b 9 c to a 11 a

TEST 44 bedbug chicken cockroach flea fly mosquito moth mouse pigeon rat sparrow spider starling wasp

14 4 8 5 9 13 10 3 6 12 7 2 II 1

25 pension 26 applicant Down 1 employer 2 recruit 3 income tax 5 retire 6 qualifications 7 take on 9 appoint 10 supervise 11 wages 14 promotion 17 on duty

19 stair T E S T 45 (A ) harbour germs come into contact with dispose of waste transmit diseases spread infection keep separate relieve pain prevent accidcnts contaminate food (B)

1 2 3 4 Ỉ 6 7 8

contaminate food relieve pain prevent accidents spread infection comc into contact with dispose of waste keep separate transmit diseases

Scction 7: MA NA G E ME N T T E S T 46 Across 1 employee 4 part-time 7 tips 8 overtime 10 satisfaction 12 post 13 cxpericncc 15 bonus 16 interview 18 resign 20 seasonal 21 motivate 23 appointment

22 apply 24 cam

TEST 47 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

housekeeper banqueting manager cashier ccllarman house porter head waiter dispense bartender pastrycook personnel manager chcf advance reservations clcrk receptionist pantry maid waitress enquiry clcrk

T EST 48 1 exclusive

2 c V. 3 4 5 6 7 8 9 10 11 12

filled out at least seeking established prospects benefits candidates innovative initially competitive pay

TEST 49 Rooms beautifully dccorated bright elegant spacious

tastefully furnished well appointed Location beachside central conveniently situated ideally placed picturesque setting well located Food appetising delicious nourishing gourmet home-cooked mouth watering Hotel grand highly recommended majestic popular family traditional well run Atmosphere cheerful hospitable peaceful romantic tranquil welcoming

9 10 11 12 13 14 15 16 17 18 19

backed up, disk interface recalled word-processing optics point o f sales terminal barcodes electronic mail fax key card svstem

Section 8: F IN A N C IA L A F F A IR S T E S T 52 bulldog clip calculator desk diary diskette hole punch notepad planner printer ribbon ring binder ruler stapler suspension file trays window envelope

7 10 12 3 5 4 11 2 9 14 1 8 13 6

T E S T 53 1 of 2 about, to 3 on 4 to 5 from 6 for 7 on, out 8 about 9 with 10 about 11 to 12 with 13 on, off 14 with 15 for 16 for

T EST 54 TEST 50 1 (b) a questionnaire

2 3 4 5 6 7 8 9 10 11

(a) satisfy (c) placing (a) campaign (b) offer (c) tempted (a) image (c) promotional (c) publicity (c) article (a) compete

TEST 51 1 storing 2 applications 3 VDUs 4 keyboard 5 screen 6 codes 7 menu 8 printout

Item: Sherry Tvpc: Amontillado Date 1st Oct 2nd Oct 4th Oct 6th Oct 7th Oct 8th Oct 12th Oct 13th Oct

Reference JB BP JB JB BP JB JB BP

Maximum stock: 48 Re-order point: 24 Re-order quantity

Unit: 75 cl botllt Price: £2.53 In 24

Out 6 3

24 10 8 24 10

Balance 24 18 15 39 29 21 45 35

Minimum stock: 8 Suppliers: Classic Wine Importers Ltd

T EST 55 1 requisition 2 order 3 delivery note 4 invoicc 5 cash discount 6 trade discount 7 statement 8 credit note 9 reminder T E S T 56 addition average balancc bar graph chequc book counterfoil entry line graph multiplication paying-in book percentage

pic chart purchase account table total

5 1 15 12

T E S T 57 1 double entry 2 debit, credit 3 creditors 4 debtors 5 purchase ledger 6 credit customer accounts 7 posted 8 payroll 9 petty cash book 10 visitors’ paid outs 11 cash float

4 11 3 9 14 8 2 10 6 7 13

T E S T 58 11 2 e 3 h 4 f 5 a 6i 7j 8 b 9k 10m l i d 12g 13c

T E S T 59 (A )

Country

People

Language

Currency

Canada

Canadians

English/French

Dollar (CAD)

Germany

Germans

German

Deutsche mark (DEM)

Italy

Italians

Italian

Lire (ITL)

Japan

Japanese

Japanese

Yen (JPY)

Australia

Australians

English

Dollar (AUD)

Russia

Russians

Russian

Rouble (RUR)

Switzerland

Swiss

German/French/

Franc (CHf)

Italian United Kingdom

British

English

Pound (GBP)

United States of

Americans

English

Dollar (USD)

Sweden

Swedes

Swedish

Krona (SEK)

France

French

French

Franc (FRF)

America

IB )

1 2 3 4 5 6 7 8

Francs Italian German Japanese Krona United Stales of A m crica/usA Roubles Franc

Test Your Business English Hotel And Catering - Alison Pohl

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