-

Tes t/Your
Business
English
HOTEL AND CATERING
ALISON POHL
SERIES EDITOR: 'NICK BRIEGER
l; Test, Yow: .. series developed by- Peter Watcyn:J6Iies -)-
S<-.:tilln I
Chcd:int: Ul
<".nf

8
9
lU
12
13
J4
15
16
17
Houscll.ccplnll
FoocIliod drink
Slion 3
and fiuilJf\$
Acconuoodation
Cleaning
Air and Iighl
Seetinn 4
Fruil vegetable:!
ood and beverages
Food preparatiolJ
Working HI rile
T',','116
17
TestIS
Test 19
Test 20
Test 21
Test 22
Test 23
24
Test 25
Test
Test 21
Tcst,2J1
'Ii
Test 30
Test 31
Th..: bathroom
f"UJ'uit\lrt aJld fininSs
the place
The building
Ckamog
M.ixed up Icllen;
HOlel systems I
Hotel systems 2
Fruit
Ve);(.',tabks
Classifications
Tastes
Ox>king
ll!n
P bs
Hy
IN

20
21
22
23
24
25
Stioo 5
Menu
Equipment
Se1'\'i" I
S..:rvice 2
Scciilln 6
Safety
Food i>C'pke
Test 32 A menu
"Fesl 3.1 Serv;,;e ite
TeSl34 What 0
TeSI 15 Givin
. A b a
Tesl37 How tlJ
RbPOll.,ibiliti"'l
Te t S ely 1m!
T, Yl Fir,
J4
)')
10
41
42
4.1
:r n I

44
1
Lost property
l.C;"1 u.en
4
4.1
I
. 4
49
These items h
SKlion"l
t<l the '- fICl:L ,\;'l'd or

5l
51
5,1
11
Q) biuoculars
55
n ledmology
56 cap
Stion 8 .-
earril:f
']i1Ie office
Sf!
compact
:\
5"9
doll
om i,d, r(,lUllS
60
611
gJa:.",,"
Accounts
62 glovC'
63
keys
(.4
65 Lipstick
IJritL'lI< and
pocket diary

67
pursl:
ski slid;
(0
'\lIS..
69
tic
Word'll'\l
n toileI ,1 I
umbrd
8
, m /: . rom .m
2 Guest relations
a)
3
..
71
i 11 us.. We look forward to welcllQliog
'J ask I mto
ir, I'll call yc II when it
h) 'Oue mOl1lent. madam, and ['1/ work out the t
i) 'Can I 'uggesl you try our evening entertainment. It's a.lways very popular.'
gJ 'Owl I t
f) 'I'm tmibly sorry lhal you're not happy with your room.'
e). 'orcou
cl 'I'm af Jd your room isn'l quite ready yet. Would you mind a al. in .. 5-'\"----::::::====::::;;;::=:-----,
the loun . for a few minutes?'
2
3 Reception
Sect iOil' 1.' Ttie /ronI ojjl..e
4Reservations
eolerm
aI,
The liJUowiug o;.;\racls arc from lWO different lellers. a letter making a re-servation
and a of confirmation. but they have got mixed up. Put them in the right order
to produl'c two correct letters.
The rooms should be booked
in tIle names of john Brown,
Mary Black, Bill Franks aod
Ann Jon.es.
Could' you please inform me, of
youI' Tittes and whelheT you
ffer dj,<, UlltS fOT company
bookings..
Yours - I)
Peter BT
Rese m _rk
I wQuld like I - nfirrl'l your
for foul' sillgk rooms
for tbe, dlr 'We arc happy to
be able \0 om I' you our'corpor-
te talc. which y u wlIL find in
tbe ene-In atlet.
IDearM. P
7
8
9
II
10
look forward to
IrSir/Mag
!W6U
. inglc ,fOOfns fmOl l
November 19 for I
manage
our guests.
Than' llf yo' f I It oJ
16th Septem' r 9-. We a.re very
pleased t 1.1 have
Chosen to ilJllr hotel tbr your
Jour rnam rers,\l.1:Io will be in
Allyt from 19th to 24th
f 19-.
2
3
5
4
6
up
d) no shows
d) card
d) key hoo'k
c} failtues
c) bird box
c) pass
"I dOIl't arrive ,U'C known as .
b) u comcrs
b) Io;xy hole
hi passage
8C fill vacant rooms with bookings.
b) <,;haoce carly d) provisional
a) main
') lor cucsls who arc out should be placed in the appropriate .
al
1; I:O:Il bole
5 The people who use a partkula hotel k.nown as tbt: " .
a) guest list b) loog stays c) c1iGlat.cJc d) uSlml.
7 l:o.i!I;:h day lhe list. shows the names of the guests expected,
<I) stop-go b} records c) ar,rivals d) room
K .If gucsls 1(1, c their room keys, a member of sta.ff can open their room door with
:1 key.
_ One of of a rtl
a: Imanage
4
3 Ie who u
a) DO retllfl1C '
11 uests arrive the receptionist ,usually asks them 10 sign Ule , .
;j) Ttl ,'cr b) bookjngs form c) ledger d) guest biU
II
10 Hoto! ym
a) op
letter of resen'ation
J.2 1\.\ 0 r to e ue a hotel mustlry 10 maxitllle room .
a vlI,ilabilily b) turnover c) siRIus d)
--c
DOD
letter of roo:ti:r;m;ttion
l:ach
'0
- for nbc
sett]'e
sigtl r
'<ie-ale
'hoos Ii
rRll,: io
di agwl,;'{; Vi,i 'I,
(J argc
'Lm
Ii
th
to .
, a charg;
lionist will any valuables which have been
r for ,,,-Ife
Lb t<l ym
d
A h d
th . . chedG oW:; t . "
t teen of elf Slay guests , a rec('ptlon.
DUrin their stay at a hotel, J"ilI , __
which tbey usc ,in holel.
calculate rncur
cheuk tlut 15SUC
di;)pu it e
5 M'Qst hotds ask guestS who arc I [] to their rooms
before lunchtime.
7 The r, ist <jn k Ibc
, illc: hotel.
6 A computet also ma,kes it much easier to any discount.
S""'/ion I. Tile jl'Om 'flict'
4 Guests usually wish to sec l:xactly wbat they are paying fOT, so the hotel
should ,.. the billilo snow item :;eE/am,tc]r
8
3 SOftle ho(els a luggage pass to show ,that pjyment h'
received l:lnd the guest is free to leave.
2 When a hotel guest eats in. (be hotel rl,slaurant he/she wiJl be asked to
......................... the ,meal before leaving.
11
10 In order to avoid the receptionist Should wilb the
other d in the hutel.
Fili in t ;:: mis5ing words in
verb on ."', only and
6, C'becking out
RESERV -
BOOKI
AVAILABLE
OCCUpy
CONPlRMATION
e end of '0 cnte.nce h
p'la):
07 at the Illornem and
oom 508 is also .
usl.oml::rs usu:l1ly Il)ake a pho.ne call OT send a
fa!>1 to make a ........ ......... , .
I'm sure of tlie dates yet 0 I'd like to
........................................ r 2-llh t, c Ih. PROV1SI ONi
rill re are more guests than. rooms, I m afraidllh h l Ji,;
5 The records 011 11 'e atcumtll inFcJrllla!IQll.
,'hQuJd tJhcm regularly.
2 Tbey made a bouking for twenty people but it isn', a
.......................-.... _..... ,... OOOKj'IIIi: :ill'!:.
4 I'm sorry. but there is DO for
lbe honeymoonl for the pc'!'i d you require.
6 The customer has been taken ill so we've had a
........................................ of the b011k lng.
9 One of the iiI I jobs to be done each day is to deal wilh
the , ,............... COR RESPOND
8 ,110tcls often cltln'l speci.f:ic
ll1isto ntjl,ln}'< ,jvo:o ALLOCATION
10 \1//1'n filling i.u Inc ,nil [IS fa pJ m
, _. lin: rill. R
sui
5 Word building 1
;1,ti 0 [I'

jon of tbe room'
e t CO the arr
Tariffs
Entertal nment
Shoe-cleaning service
Wake-up calls
Garaging
Early morning teas
1
INFORMATION
ve differenf wishes, In which'
loo:k? (lbe nomber of each
Hotel facilities
Room service
Telephone
Mini-bar
Trali'lsport
Laundry
Medical help
5 Bob IDL'i.vn i/li:.-eds clean CS for the morning.
4 Chrlstinl) Moore is feeling unwell.
6 Mrs Peterson has 10 be sure ,@ts up' early lomorrow roorning.
7 Fiou:! prelimo wants Lo call friend in Bare lona.
9 Tim Morrison would like tea in h.is room before going for breakfast.
2 Mr Murphy wants to know abo.ut bUfies to tbe airport
8 Tom Moshi would llik!: a soft drink io his room.
3 The McNdUs would like breakfast in tbeir room.
I? Oa il.l Blande wants to know the prices for different rooms.
11 Eric and .!Jack wonder what they can do trois eh;ning.
10 Mary Redman wants to know wbeTe to 11cr ('<lr.
I Mrs 'Braun woll1d like to h;t\c her blouse cleaned.
SEeTIO
'The folio
sheet should lb
(See e:ml11pfc):
8
otiC
s
T
s
olpaymenl.
(Jouns below.
iii Ii
c c
o
ClUstomers' biHs.
boo throDgI\
Two-word nouns
7 These ques are often used by 0 . cusro
2 The number of Germao MarK_ lor American
4 You sign I wrnel1
I e.g. llirn;;'liJ,yl,;;iutl. Visa Of Ac
J. and GOins from aoolber CQ\lfll.ry,
6 Often I 01' I ;;, added w nhe bill.
7
5
11
s:e tbe
chree-'word n Dr
10 The l'evd <J i,l inistrative c, i1J For ch
or bank.
7
10
Sec/ion}: I II! ni.;
~ I II
-q
I I
d lunch OF dinner
5 double ell suite
and breakJast
. breakfast. lunch and dinner
4 adjoining 3 \win 2 double single
Europr:ai1il Plan
Ame,ri<..:an Pian
B Wore tile IlUmbeli of each roOUl lyre Ilil the correct picture.
A 1,
91 Hotel accommodation
10
Out and about
11
Giving directions
of
bcr1 Road..
J .
'{i .ill
I r
9
G . , Blair . ..

10
TaL the:
............... nil:
............. tbe
O(J.I 1 ':! Un::
s.o.!3Jh..
6
5
J
Tih':IJ li, ".ttl" 'Jenk.
4
: ill,irJ 'I
m-tll.
attractions destination festivals nature
COlwenienees displayed galleries resort
eoun\l'yside escoNed guides ruins
events
aU1Sl:: excursions Jocalily souvenirs
daily ft:ITies museums
Visitors arriving at the hotel will be interested to know what is on afTer. Many hotels
will arrange (I) IOtirS by coach, or on fOOl to visit local
(2) , These may iudlide historic (3) , ,;m
(4) .. " or (5) where objects from t he paSt
can he seen.
12
Duri ngo the year there are many (12) .. , taking place in the
local al'ea. Information about tbe time and place of these should be
(13) in the hotel so Ulat guests are aware of what is goi ng
on. The hotel can expect to be very busy when national or local
(14) , are taking place. Some of these are famous all over the
world and attracl maDy visitors.
Fill, in the missing words in tbe sentences below. Choose from the following. Usc 'eacb
wurd oace only, although there are more words than you need. Read the whole text
first before tTying LO fill the gaps.
Many people prefer to spend tillie Qut of doors aud like to lravel inlo the
(6) " where tbey can enjoy and photograph the
(7) The hotel can arrange half-day or full-day
(8) and a detailed (9) will inform the
,guests of exact route wbich wul be takcn. Guests are normally given some timc to
visit shops where they oft<:11 buy (10) ,to remind them of their
holiday when they return home. Alternatively, they may enjoy a
(II) on a boat on a river or canal.
12
,Conferences 1
13
Conferences 2
Fill illlhc f l1owing,crossword.
IIHllR
syndf e:
lbeatre
. _ provided. it . fi
-iryle.
9 Mcfeflces will require
rTIl)ItI, layouts. A room for an partici-
pants with only chairs is l:aJleJ
r
7 The \\
\ is happen'
8 The expected number of guests is
known as the .
il
opening ceremonies
overhead projcclor
plenary
p<Jcity
slide. projcl:\ I'
classroo
con[cFCIl ackage
confcrcn, programme
attendance
Sp-ilality room
4
:2 . J probably re<ll:Olr
equipm.eDt for a conference,; a
............................................... to
show photographs aD tIle wall 311d an
..... , to ShO\'i (Ii t-
.grams text.
7
Down
lihe people who come to a

3 The dales haw Il t
they afe 0 'Iy........ tbe moment.
4 'Flbe belio Ihc nfcrence
be.gins you. bave t ........ aU tll
1Lfrn:.m ' ]cnIs wi III He,: corlli
Il
}' I he bot :1 t I
Across
The lllallber of days a Ilfcrcnec will
fun.
2 The person 0 is invite-<! to give a
talk J] a conli . nee.
5 Tbe person [ivin' ala'lk .askcclto
........ tbe eon
. livre] Si,?n'ices .... HOld 'I' j
14 A leltter of complaint
1,5 The correct reply
Th n tracts arc from two diffi rccrH letters, a letter making a complaint ;lnd
llel.ler Qpiy, hut Ihey got up.. Put t'hi1!ll in the Fight order to produce
tMi c t I ,tters.
. probJ\::ms. Mqtd eJ' 1-
1
)
in the grid hdow,
llh a sui U
QILe Y0U read I'll
one.
i) I'll have a stronger one lilted.
1) I1t iJ.
j) I'll have one htoug!lt \0 your room.
c) I'll g:t to QI;>en it.
e) ru
I) If you t,D IIJ)C
bm-e I d weJ1
g)
k) U'U bal'e II new one pUI up.
a) I'll ge\ Ihe cbambermaid to clean it.
d) I'U leave it brought down.
h) I'll lwve it
b) f'll 'haw tbe heating turned up.
00) ]'11 call .
"I ro
:r m room.
in my room.
"f I
5 The rOllullis d'll'ity.
7 The mirrot i:.; (;1"i1I.:Ked.
9 The
6 Theile's it ItH of on the tele"
phone line.
14 no ashtray in my room.
13 The roorn is cold.
11 The
12 This light bulb is too weak for
readilltL
I 4 5 7 8 9 10 [
III 12 13 14
I
I
'Dif Mr Sir-gng J
I (1m afraid that we were experi-
encing staffing problems during
tJus, period ancl bad an inexperi-
enced waiter working in the
He bas since _fl nd
we arQ happy to say ow
h,we fully qualified!
our customers.
ad invited four climb 10 J
me for lunch in yom
whelie II had c:>lpcelcd 10
the best service. UnfoflU teh.
nave ;) number of comph'lints.
very sorry to read,
problems ....:hich yDu cxpcr-ic
I ill'rre! tauranI on your
7
WI
- I
,
11
agee
lr Sir/Madam I
Yours faithfully
'lymond Strang
,Ies Manager
I ail) wJ1ting to complain about Ihe
service I, recently received in you r
mnt w He on a business trip.
a 10 "n of our regret I eue
voucher for an evening meal for
two people and h(lpe to wekQme
u personally in the near futu
When one of my guests ar d the
waiter sat ber at the wrong
Later. the same waiter spill' ;Ii few
drops of red wine on
gu m trousers.. The fimal embar-
F<l Sl Vias when the waiter pre-
sented Ihe bill to one of my
. d. of me.
3
4
let.ler of complaiot lel1er oj;
DODD
2
1

lmird
hingl)
tight switch
pictuFc frame
skirting
wardrobe
window-si.ll
ba r
blilH.l
writc the of drawing next to the t:Orr("(;t word or words.
17 Furniture. and fittings
r
, il'l
toilet paper
wash basin
write
pedal bin
plug
shaver socket
shower
shower cUrta.in
soap
gla.
hal [{lwcl
minor
16 Tbe bathroom
(Ii luility
rest could require': they aye .
b) :scl.r:.rmmed c) self-made dJ) scJ:f-con1lUlll:d
! _11 I bcdro{llllS when the bujld'ers i
b) nt c) euJaIi"gtmcrtt
2 There, will
ex,t n!<i
The restaurant I) ". cd f()f' two month:': while it is being ., .
a) renewed b) fcmac!f.: c) renovated d) r<;formed
3 The b<J,"''e' e!!."l:i11l11lml
a) self-catered
4 The bnilding has fallt:TI into a state of and nowi 0 . - a lot
of wQrk d iog 011 It.
a) despair 'b) dispersal c) disrepair d) distrc}iS
19 The building
Choose the word which best completes each sentence.
c _
es here.
)IOUl"hh11rf!>l"i1n in the sun.
IJJI:'II!.ij:!Rpen ann n
The passageway severaJ rooms.
7 A bedroom Ol);t, hip.
5 Another word lor foyer.
3 Here, you
4 Bedding and elCl1JJC<I
s (. fJ' ]"
lht', the clues to fill in the mis1'iing letle,rs. They are all places in I
establishments. The linl letter gi\'cn 1i.1I' each one.
18 Name the place
8 Guests (AiD I bere.
5 This room is very quiet as it's not at the front of the hotel. It is ., .
a) back-looking b) readacing c) rear-looking d) back-facing
10 Guests can eat and dr,ink outside here.
6 The building is very old and the 11l\vC spent a loe of money
.............................. the original features.
a) resLOring b) installing c) re-equipping d) servICIng
"} We illlo'logizc for an. inconvenjence C"HlSCd uwing the, ." , 0f tne
II . ming ,pool.
B! composition b) formation c) a.s:scmbly d} construction
c _
- <
'tiJ,tht.' sixth Hovr ,is ti .
9 [\ 's 'COe [I .md dark where the wine is kept!
II . iL mfortably and relax here.
12
'14 A quick WJ) to reach 'the si..xth floor.
he-teo
I).; _
8 The new u<::staurant is to be built on the 011 the oFd factory
h was pulled down tbl'ec
site b) position c) ground, d) basis
)6 TIlt! fnr a wedding reception.
17 Food js prepared here on board an aircran..
b r

9 The present location of the restaurant is not good and now Mr Martin is looking
for new .
eI) places b) premises c) estateS d) resorts
Iij The around the hotel are beautifully planted with flowers.
3) b) floors c) grounds d) I<lDds
Section 3: HOllsekeeping
20 Cleaning
Match the definitions (l-l4) with the verbs (a-n):
Use a brush with a long handle to remove dry dirt from
the fluor.
2 Make the furniture and floor shioe.
3 Clean the floor with water and a small brush.
4 Clean the fioor with waler and II cloth on a long handle.
5 Remove the dust from the shel f wi th a wet cloth.
6 Use water and soap powder to clean the linen.
7 Remove the soap witb waler.
8 Leave linen to stand in water for a few h.ours.
9 Clean the bed cover without water.
)0 Clean tbe carpets, chairs and sofas with a machine.
I I Ta kc all the used 1incn off t he bed.
12 Put new soap and towels in 1he room.
13 Take away the waste.
14 Clean the carpets lhoroughly.
a) dry clean
b) strip
c) sweep
d) wet mop
e) replenish
f) launder
g) vacuum
h) polish
i) deep clean
j) rinse
k) dispose of
I) soak
m) damp wipe
n) scrub
S'eCliuII J: H'OJt!rtKi!t!ping
21 Mixed up letters
Rearrange the letters ill brackets to form the correct words.
I If silver isn't cleaned it will (rashitn) .
2 Don't wuch the glass wjndow or y(m will leave (I1npitsgrern) .
3 Be careful if there is water on the floor as it will be (erslyppi) .
4 Children having a bath often (shlasp) .
5 Nasty smells in a room are Icoown a- (rsooud) -_ - .
6 Don't use these (rasabevi) cleaning agents because they will
scratch the surface.
7 Machines which make work; quicker and easier are known as (lOUbliT - avngsi)
................................................... devices.
8 In some areas of the country the water is hard imd leaves (emil sleca)
.................................................. on baths.
9 Sometimes while cotton becomes yellow or grey and you can use (blchae)
.. to whiten it again.
to If red wine is spilt on the carpet, it wilillcave a (nsita) .
I I Some waste, e.g. paper and empty cans, can be sold and, therefore, bas a
(salgeav) value..
12 Old pieces of metal may leave brownish (stur) mark:> on fabrics.
14 There will only bc tight (soageil) on carpets which ate !ddoln
used.
I
I
2 3 4 5 6 7 8 9 10 II 12 13 14
i
13 (cut
IllW
I) are used to remove marks which will nol come out
15 A special leather. which is used for cleaning windows, is called a (amehias)
Section -" HOl/sekeeping
22 Hotel systems 1
Fill in the missing words in lhe texts below. Choose from the following:
Section 3: HOllsekeeping
23 Hotel systems 2
Fill in the missing words in the text below. Choose from the following:
drains
extractor
filters
grilll
humidity
lmulatcd
pIpes
radiator
St:wer
tank
thermostat
U-bend
ventilatIOn
appliances
eurren!
elcctriciao
flex
fuse
hours
ovcrtoaded
plug
socket
wiring
Air
Lnlarglol bt1ilding complexes, fl'lZsh air will be supplied to rooms through an air-condi-
tioning systi,:lll. This provides (1) in each room so that guests can
breathe comfortably and also controls the (2) so that the air
doesn't contain too much moisture. (In each room the opening to the air-conditioning
s)stcm j, c J"wred fo.hh a (3) .
In ,team and smells afc sucked out by an (4) which
contains (5) to remove any harmful gases.
Central healing
Heating may be undcrflo r r a (6) may be fitted to the wall in
each room. The temperature in the room can be controlled by IDeaos of a
(7) which will maintain a constant temperature. An efficient sys-
tem will be well (8) so that is not lost.
WaleI'
Water rcq,uirl'C1. 1'0:' a building may b: in a (9) Water is
supplied to e,tch r00m lhrougIl (W) Waste water is removed
through (11) which enler a mel ill (12) outside
the building.
Under baths and basins a (13) stops smells entering the room..
Electricity
A hairdrlcr or an electric shaver aro examples of eleotrical .
They h<1\'c 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 cun by
a (5) .
The amouDt of electricity used is measured in (6) The electri-
cal (7) in Britain is 240 volts, while in many European countries
it is 220 volts. If too maoy pieces of equipment are connected to one supply, the
system may be (8) and there is a danger of fire. When prob-
lems arise, a qualified (9) should be called to check. the
(10) .
SECTION 4:. FOOD AND DRINK
24 Fruit
Sectio/l 4: Fool! unddrink
25 Vegetables
Write the number of each picture next t.o the correct word or words. Write the number of each picture next to the correct word or words.
11
0
''''''''''--,
. . ,
_c
IOrnato
peas
pepper
potalo
radish
aSpil'l'agus
ube,gine
beetroot
butter-beans
arrot
cauliflower
courglltte
french beans
leek
le-uuce
oknl
onion
@
o
I)
,,".
, - .
, .
;- ; .
. ; ! l ~ ~ ~
.. I f
. -. . .." -. ---
CD
@
apple
banana
bLackcurrants
cherries
grapes
kiwi fruit
lemon
,neloo
orange
papaw
passion fruit.
peach
raspberries
star fruit
strawberries
Section 4: Food and drink
26 Classifications
Wri Ie one name for each of the following grou ps. (See exa mple):
Senian 4: Rm>rf = ,(J, ;uk
27 Taste
!"ilI io tht.: missing words in tile sentences below. Choose from the following:
1 milk, cream, butter, yoghurt
2 almond, brazil; pistachio, cashew n.
biller
bland
burnt
delicious
dry
greasy
hot
rich
savoury
sour
spicy
sweet
3 haricot beans, k!ltils, chick-peas. soy.
4 sage. parsley, thyme, basil
p-----
h
I The skin of an orange tasles quite .
5 ginger. cinnamon, cloves, turmeric
6 pork, lamb, beef, mutton
7 sultauas, currants, raisins, prunes
8 chaux, flaky, puf( sbort
9 royal, glace, satin, butter
m _
d
pa
f _
2 Food cooked with chilli is .
3 Food cooked with a Jot of cream is very .
4 Sugar and honey will make a dish .
5 ludian food is .
6 If you forget the salt and pepper the food will be .
10 spaghetti, tagliatelle, ravioli.
11 cod. perch, trout, salmon
12 tea. coffee, orange juice, cola
13 claret, rioja, chianti. sekt
14 pheasant. grouse, venison, rabbit
15 consomme. cock-a-leekie, broth. ch()\\llcr
16 gouda, stilton, camembert, parmesan
17 mussels, oysters, scalJops, prawns
18 gingerbread, galeau, sponge, Swiss roll
19 hollandaise, becbamel, momay, [k;:J'ffiuise
20 wheat, rye, oats, barley
f
b _
w
5 _
c: _
$ _
c
s _
c _
7 Lemon juice is .
8 The main course cooked with sal1 and spices is .
9 Too much fat used in cooking can make the dish .
10 A dish withoul enough hquid is .
1I A dish cooked to perfection wiU be .
12 Toast cooked 100 long tastes .
Section 4: Food mitt rlril1f.;
28 Cooking 29 Utensils
Section 4: Food and drink
Replace the word's in bold
l
type in sentences 1-14 with a single word from the list a-no
Write the in tilt: grid below.
Write 1Iu: Ilumb!;;!" of _ next to the word or words.
9 Remove the outside skin of the potatoes, p!l':<lsC. i) defrost
8 When tbe potatoes an:: cooked you can crush t!li:.Jl1 to a polp. h) flavour

3 4 5 6 7 8 9 10 II 12 13 14
,
i- I-
o
ladl
II {lrlar and
parsley uhopper
peeler
roiling pin
scissors
spatuJa
wbisk
cooling tra
lIr
frying pan
I) fillet
j) mash
f) baked
b) minced
c) deep fry
e) poached
n) basted
g) garnish
a) dice
d) season
k) ped
m) simmer
5 The meat for this recipe should be cut into very small
pieces,
The bread shotll<l be I;ooked in dry heat in the oven for
about fifty minutes.
3 iDCCQrnte the vegetables with some parsley.
2 When roasting meat it shoul!,! ibe covered with melted fat
regularly to [keep the meat moist.
6' One mdhod of cooKing fish is to cook it in lots of veT)'
bot fat.
7 Could you remove tbe skin aDd bones from t.he fish
before cooking it.
4 Be very carl:t:ul to cook slowly, just below boiling point.
Ii locrease the tempernture complttt!y before cookiDg the
frozen chicken.
14 You can improve the taste of the sauce with vanilla.
10 Guests may Ii e which have been broken into boiling
water lUld ,inegar.
13 Add suIt llnd pepper before serving the soup.
12 Cut the carrot into small squares.
Sedioll 4. Food and drink
,30 Phrasal verbs
Choose one definition from tbe box for eacb of phrasal verbs ill bold type in rhe
sentences below.
S'Cli0/14: Food and drink
31 Hygiene
A Complete the table. (See example):
1 SLOp wasting time and get 00 with your work .
2 I've just been down to the store and we are out of flour.
3 Iflthis milk isn't put in the fridge it will go off .
4 If you're not sure of the quantities to use, look it up .
5 When I've prepared tllC sauce, you can take o\'er and complete the dish.
bceonic
become popular
become rotten
break a promise
cause (an object) to fall
to thc ground
continue
find something in a
book
learn
look at again
nOI have any left
require
lake control
I
Verb Noun
-
I

1 to consume
I
2 cleanliness/cleaner
I
3 to poison
4 infection
5 to disinfect
6 sanitatio. Drott .t
7
I
stl)rc/S'lorage
8 Now use frorn l!he table to wlllplete the ing sentences.
6 I've explained this once already but let's go over it to make sure you understand.
7 It looks very complicated but you'll soon pick it up " .
8 This machine has broken down again. We could refllly do with a new one.
9 If you continue to beat the cream, it will turn lnlo butter.
Nowadays, it is necessary to knives, chopping boards
and other pieces of catering equipment.
2 Kitchen stafT arc not allowed 10 alcohol while tbey are at
work in tbe kitchen.
:3 A can be added to water for cleaning the floor in order to
remove germ..
4 The kitchen porter is responsible for hygiene and in tbe
lk::il.chen.
,6 A cool, dark, dry roOl)) is ideal to " many dry food stuffs.
;; A CUI on the fir,\gcf must be Cho:11H::d very carefully to stop .
10 Don't put tbat bowl there. Someone will knock it over .
11 You promised to cook tomorrow and you can't back out ofit now .
12 I don't think beer with raspberry will ever catch on! Do you?
7 llSl be defr sted completely bcfore to prevent food
000 SERVICE S('<,lirlll 5' Food service
32 A menu
Wri le each of the fol10wi ng dishes in the appropriate section of the menu.
THE \A/OODl.l\N
;JI
Bavarian Apple Strudel
Braised Leg of Lamb
Bruccoli with l-loUandaise Sauce
Cauliflower with Almonds
Pahh
Chicken Vichy
old Chof.: late SQuJTIe
'reme Caramel
Ent.recOte Sleak
scalope of Veal
F h Onion Soup
Herring and Apple Salad
Layered Vegetable Terrine
Leaf Spinach with Diced Bacon
Okra and Courgettes in Lentil Sauce
Pear Helene
Polato Croquettes
Prawn and Orange Cocktail
Roast Pheasant en Croute
Roast Potatoes
Salad Marguery
Sweet Com Chowder

.<:>-0
Salad

Entrees

Vegetarian Dishes
.<::).>
Vegelables and Side Dishes

Coffee
S..'clioll 5: Foods 'nice
Oown
One word for plate.c: bowls, cups, etc.
2 One word. fOIl kni\es.. forks, spoons, etc.
3 Anotl.: word for seasoning.
7 Or in a bread .
8 f1.irH! asparagus.
9 II SLOps I t going ioto the Clip, (o\, 8)
10 [I holds neul'ssary items and provides a work surface for the W'diters.
15 One place for one persoo at the table.
17 Sweels C-iin be wl1eeled to the table on lhis.
18 Used to breuk the shells of nuts.
21 Serve a boiled egg in this. (3,3)
22 Place this 011 the plate under the biscuilS-
in e di ' ?, oom.
111 ill he 11 . g crossword. -'lGh ans\\ er
Across
U:;ed to open the wine bottie.
4 It bangs over 'the waiter's arm. (7, 5)
.5 Fit the five candles in this.
6 Cheese is served on this. (6, 5)
7 The team of people working in the restaurant.
SCarry th pliltes on this.
10 Carry e drinks 00 this.
11 Whit, . sllould be placed in this to reduce the temperature. (4,6)
12 Put I r cpr I11i Ik in this.
13 ,mokers will need this..
14 Soup i d from this.
15 The fold marks in the tablecloth.
16 Salt and pepper set.
19 Serve the toast in a toast .........
20 Used 10 open n bottle of beer. (6. 6)
23 The guesls use this to clean their fingers. (6,4)
24 The best quality cloth for table linen.
33 Service items
Section 5: Food service
34 What type of service?
Se"tfrm 5: Rood service
35 Giving service
Write the number of each description next 10 tile correct type of service.
,mplelC the dialogues below. Choose from the foUowing. Use each line once only.
---_----l
All the food is served in dishes which 'Me placed on the table so t the
guests can help themselves.
5 The waiter serves the food from a serving -dish using a [Nk and a while
standing at a side table.
2 The food is put on the individuaF plate, in ihe kitchen.
3 The guests help themselves scr.""irIg dishes which are held the iter.
4 The waiter serves the food at the table from a serving dish, using a spoon and
fork.
a) I and kmon with the gin, sir?
b), And what would you like to drink?
} II f you like fish, I can recommend the salmon steaks.. The salmon is fresh from
Scotland.
d) Dry or medium?
c) I'm sorry, but we're out of pineapple juice. We have orange or apple.
t) Are you ready to order, madam?
In the 'testauront
WAlTER: (I) ..
GUEST: I'm still looking. What can you recommend?
WAITER: (2) .
GUEST: I'll have the salmon, then.
Silveri Platr:

Gueridon
Mixed
Family
French
6 The waiter carves, fillets or cooks food at a side table and then plac.."S the food on
a plate.
7 The main food is put on a plate in kitchen and the vegetables are put on the
table in serving dishes so tbat the gue"ts can help t-bern d
Al the bar
WAITER: Yes, sir?
GUEST: A gin and tonic and a campari orange, please.
WAITER: (3) ', , " .
Gl-J Yes. please. And a glass of white wine, please.
(4) .
Dry, please.
In the snack bar
WAItER: Hello. Axe you ready to order?
GU ST: Yes, I think so. We'll have one cheeseburger and one hamburger.
WAITER: (5) , .
GUEST: I'll have a pineapple juice and a mineral water for my girlfriend.
WAm",!t: (6) .
G' ""f: please.
Sl;cli'on 5: Food .\'el'l'h::
36 A breakfast tray
37 How to be polite
Look at the picture below and write the numbers 1-12 next to lhc correct word or
words.
Read the direQt I hrases, then write, th '1 m lie, ,lite<!" '. Cho k: ffinm til
hultcr dish
coffee pot
-.:up
desscI't plate
jam
milk jug
saucer
smaIlltnife
small napkin
s bo I
Could you
Shnlll
I'm afraid
Would you like

Please
May J suggl!st
Would you mind
Actually
Would you Like me
Therc's been a slight
misunderstanding
just a moment
More polite
Wait a: minute!
2 We haven't got any left.
3 Sit down, please.
4 You're wrong. I'm not the head wniter.
5 DQ you wan! somc water?
6 MovC" 10 another table!
7 Confirm that lomorrow, please.
8 Do you want a taxi?
9 You've got the wrong date.
10 Tr1 tbis organic wine.
I j Do YOll want my hdp'?
.............................................. ,
please.
.. we
haven't got any Icft.
.. take a seat.
.. f'm not the head
waiter.
.............................................. some

mo ing 10 anotlJ 1 -?
...... r .
confirm Ihal tomorrow, pI " -::
.................................... ,......... ,10 get
you a taxi?
. , abollllhe date.
.. that
you ilr}' Ilbis orLallJi win.e?
......................................... 10 lp:. u.
SECTION 6: RESPONSIlHLITlES
38 Safety first
Set' I iUIl 6: Respo/LI
39 Fire procedures
Write the number of eacb picture next to the correct WOI-d of words.. Fill in the missing words in the fire notice for hotel employees. Choose from the fol-
lowing:
5 If it is an electrical fire, do not use a water fire .
8 If there is a lot of , cover your mouth and nose
with a handkerchief.
6 If it is a large fire, the alarm immediately.
7 Do not use the if there is a fire.
2 There will be fire for everyone working in the
hotel every six months.
3 All fire must be kept dosed at all times as they
will stop the of a fire.
4 If you see a small fire, you should try to it.
1 Ask guests to check where the nearest fire is
located as soon as they find their room.
9 the building as quickly as possible.
110 Do not allow anyone to the building.
11 Check that everyone is .
12 Phone for the fire .
brigade evacuate lifts :mO'RC
0
drill exit raise spread
doors e:<linguisb safe
enter extinguisher
@
INT1:I ECASt: OF
FIR!
--
...,.-y- -- - ---=
/N. Ull'jl.CU;CV

BREAK6L\SS

accident report book
ambulance
bandages
cotton wool
fire alarm
fire bl!cket
fire escape
ore notice
first aid box
plasters
smoke detector
sprinkler
wamingsign
Section 6: Responsibilities
40 Unwelcome guests
Si' No'! 6; Responsibilities
4,1 Word building 2
Nlateb the criminals (1-12) with the crimes 1). Write the letters in the grid below.
1 The management must do all it can to
.............................. the hOlel guests. PROTECTION
PREVENTION
VISIBLE
HONEST
SUSPICIOUS
j items should be marked with
... " codes which the cannot sec
but whicb can be secn under UV light.
6 It's always possible tballhe mooey has been slolen by
a member of staff.
5 1'he management hope that computerized door locks
wiT! thieves from getling inlO
hotel rooms.
3 Burglar alarms often work as a and
SlOp burglars even tbi nking about breaking in. DET ER
4 The receptionist ealled the police because there was a
woman behaving very .
The word ill tap.it.als at the end of each sentence can be 10 form a word that fits
suitably in the blank space. Fill each blank in this way. (See example):
The hotel ask.s guests not to leave .... .....
pieces of jewellery in the room. VA L1..: >.;
1",l1i5 area of the botel is only for .
personnel. A I TI-lORITY
a) forger
b) drug pusher
c) burglar
d) drunk
e) opportunist
f) rapist
g) mugger
b) arsonisl
i) thief
j) vandal
k) armed robber
I) rca udsler
2 He said his name was Lord Pralt but after a three-week
stay io the hotel he disappeared witllOut paying.
5 He was holding a gun as he told the cashier to give
him all the money.
7 He drank 100 much whisky and made a lot of noise.
6 She sold heroin to someone in the hotel.
3 There was some money lying on the desk so she took it.
1 He stole a baodbag io tbe foyer.
4 He sexually attacked a woman.
8 She made false copies of American dollars.
9 He set fire to the hotel because lle was with
the manager.
II He broke the toilet and bllsin and sprayed paint on
the wall.
12 He broke a window at night and stoic valuable items
and money.
10 He attacked and robbed a lady in tl e I:orridor.
I
I!
I
1 2 3 4 5 6 8 9 10 II 12
8 Every of slaff should be alert and if they
.............................. anything strange they should
fep\ rt it immediately. 0 BSERVATI 0 N
9 Never accept 1I cheque without . I DENTl FfCAnON
1'0 Before you the building you must make sure lhat
alI thed re locked. SECURE
II of staff who prove themselves to be
.. _ will bE: given more responsibility. T RUST
Section 6.' Re.\ponsibilifies
42 Legal words
Use the clues on the left to fill in the missing letters in tbe legal words on the right.
Section 6: Responsihilities
43 What do they mean?
Choose the best meaning for each of the following phrases.
I The laws which businesses must observe.
2 To be responsible if someone is injured
111 the restaurant.
3 To refuse to Jet someone come into the bar.
4 Someone who buys something.
5 Someone who sens something.
6 An official agreement between two parties.
7 The person who owns the hotel.
8 You pay this if you are caught breaking the law.
9 You mustn't sell alcohol to someone under
the age of 18 because it's ...
10 Official permission to sell alcohol.
II The person who has permission
to sell alcohol.
12 Allow someone to enter a club.
13 To enter the private areas of the hotel
without pennission.
14 The length oftime spent in prison.
15 Leaving dangerous chemicals where
children could find them.
16 The police will do this to law breakers.
17 You must report serious accidents. It's ...
EGISLATIO
IABL
XCLUD
_ URCHASE_
_ENDO _
ONTRAC
ROPRIETO
_IN _
ROHIBITE
ICENC
ICENSE
DMI
_RESPAS _
_ENTENC_
EGLIGENC
_ROSECUT _
OMPULSOR
to comply with the law
a) -to do things as the law states
b) to change parts of the law
c) to complain about the law
2 unfit for human consumption
a) the food should not be eaten
b) the food is good for giving energy
c) !he food is being prepared
3 Qlust be used solely for the purpose of
a) sb.ould not be used too often
b) should only be used for
c) must not be used
4 intoxicating spirit
a) drinks whicb contain alcohol
ib) drinks which have over 20%
a1cO'hol
c} drinks which have over 30%
alcohol
5 to be needlessly exposed to risk
a) some machines could be dangerous
b) you mustn't show problems
c) there are unnecessary dangers
which could easily be removed
6 to tlQfsonal injury
a) to get an insurance policy
b) to be hun
c) to gel promOTion
7 to make available for inspect1ion
a) .(0 find time to maintain the
machines
b) to arrange to clean themacbine
c) to Jet inspectors see what they wish
8 in the even t of an accident
a) after an accident
b) if there is an accident
e) avoid accidents
9 persons frequenting the
a) people cleaning the hotel
b) people outside
c) people using lhe hotel
10 a breach of contract
a) an action which brroks a contmet
b) an action which cancels a contract
c) an action which is included in a
contract
11 to be legally obliged to do something
a) you must do it
b) it is allowed to do it
c) you shouldn't do it
Seclion6: Responsibilities
44 'Carriers of disease 45 Health and hygiene
Write the number of each picture next to the correct word or words. A Match the verbs in the left-hand column with a word or .plwa$c fmm nhc right-
band column. (See example):
7 In the fridge please raw meat and .
2 If you are stung by a wasp, put this cream on (0 (he .
infection
diseases
separate
into contact with
pam
germs
of waste
food
accidents
harbour
come
dispose
transmit
spread
keep
relieve
prevent
contammate
Don't leave wet towels or cloths lying in a warm corner because thiS is how you
will .. .. ....
1 Don't spray fly killer in the kitchen or yOll could the .
5 l'fyou animal droppings,
plea,se wash your hands immediately.
8 In tropical climates it is possible to some " drink.ing
water.
6 To safely. place it in these plastic bags and Lie
them securely.
3 To happening doo't leave lying on the floor.
4 [[ you are handling dirty linen, wash your hands regularly so that you don't
B Fill in the missing words in the sentences below. Choose from the combinations
inA.
@
bedbug
chkken
cockroach
nca
fly
mosq.uito
moth
mouse
pigeon
rat
sparrow
spider
starling
sp
ENT
Secr.ioll 7.' ft,flllag1IIi!ll/
46 Employm,ent
Fil!! in the crosswor.d. Each answer is to do with employment.
ACJOSS
I A person who is in employment.
4 type of job is only for a few hours a week. (4, 4)
7' Thcexrm money left by guests.
S 1ryou wDtk eXIra hours you get paid this.
'I H People wbo art: happy at work have job ...
12 The mana.ger appointed him to the ... of head waiter.
13 Tille more jobs you do and the longer you work, !he more of this you gel.
15 The extra mouey that workers get from the llIunagclI1cnt as a special thank you.
16 Tbc meeting when you discuss a possible new job.
'18 If you deeide ta leave the job, you have to ...
20 A bo,te,1 which is very busy in the summer will need ... workers.
21 To get the best results from workers, the personnel manager I1m::;t ...
tl1cm.
23 BelOTe you go to discuss a newjob you make an ...
25 This mone) is paid to people who have reached the official age to stop working.
2t;l Someone who written to ask for ajob.
Down
I The pef,son or company who employs you.
2 To find sllit,jble people and employ them is to ...
3 This is a percentage of what you can earn which you pllY 10 the State. (6, 3)
5 When people reach the official age to stop working they ...
6 People have I.hese if they have studied and passed professional exams.
7 Another wuy of saying 'to employ'. (4, 2)
9 When lhe manager has found a new chef, he wjll ... him to the position.
10 Tne housekeeper has to ... the work of the cleaning staff.
'11 People who are paid weekly are paid ...
14 Wheo you move up to a more seoior position, you get ...
17 The time that you start work is the time you ... p.. 4)
19 A word for aU the people who work in the hotel 0 tn.uraol.
22 Wrrte a leiter and . .. for the job if you arc int d.
24 W],en you work, yOU. . money.
"
2
,.,.==-
'3
- 0
--
4 15, 7
I
-
- -
I-- I- I-- -
r B
I-- "--
I-- -
......
-
I-- r-- I--
.C--
- -
- f----
I-
10
j
I
I....-=--
i
I--
'---
-;-;-
-
12
I 1
13 14
I
i
- -
-
I-- '-
-
15
I
I
-
I
ff
I'll!
-
-
1<1 I
l
-
'----

I I

19
"-- "--

22
23
1 I
l!oI
I--
25
I I
t,
-
,- L-
-
F6
I I
II
-
SeC/ivn 7: l\1al/ugemt'll/
\Vrite the number of each description nexI to the correct person. Find words or phrases in the advertisements below which mean the following.
Sec/ion 7: !\1anagement
,Job advertisements
48
Whose job is it?
47
ooly for important people
advance reser....ations
clerk
banqueting
manager
cashier
cellarman
chef
dispense banender
enquiry clerk
head wailer
housekeeper
house porter
pa!H1"y llJaid
pastry cook
personnel manager
receptionist
waitress
2 :lJ'il appljcanl 's of qualifications and experience
3 equipped
4 minimum of
5 looking for
Someone has to make sure that everything in the guests' rooms is in order.
2 Mr and Mrs Murphy would like to discuss arrangements for their daughter's
wedding reception.
3 The guests' bills need to be prepared.
noi Dcwly slarted
7 dllliI
S extras 10
<,) applicants
1'0 able 10 develop new ideas
4 Someone has to make sure there is enough wine, beer and spirits.
'11 at lbe start
5 The sheets aod towels have to be taken upstairs.
12 :<, 1:1, {wage, ill igher than al olher hotels
6 Four guests have just entered the restaurant.
7 The waiter wants wine and beer for his tables.
8 A special cake should be made for the function.
9 The busy summer season is approaching and more stall are required.
10 Someone should plan the cooking times for dinner.
II This letter booking two rooms for next month needs a reply.
12 Someone has to welcome guesls and complete the registration form,
13 Someone h.as to prepare early morning teas.
14 Guests at table 8 are ready to order.
15 A lady on tbe telephone wants to know if I here IS a room ava iIable at the
weekend.
GREAT HOTEL
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 MO years' experience.
Please call Unda Bolam on
0192 13579
CHEF
Enthusiastic and energetic chef
required to initially work with
chef/proprietor and later take I I
over established restaurant. The
kitchens are frtted out to the
highest standard. We are locally
known faT our fish specialities.
Own flat available.
Write enclosing C-Y. to John
810ggs, The Woodlands, Way-
side Road, Oakton MN13 9EJ
Seclkm 7: .\1anng Wilt
49 Positive thinking
Here are thirty words or phrases which are used to describe hotels and their facilities.
Write each word orphrasc. in the appropriClte column below. There are six words in each.
Section 7: ,Wanagcmenr
50 Marketing
Choose the word whicb best completes each sentence.
appetizing
beacbside
beautifully decorated
bright
central
cheerful
conveniently situated
delicious
elegant
nourishing
grand
gourmet
highly recommended
home cooked
hospitable
ideally placed
majestic
moutb watering
peaceful
picturesque selling
popular family
wmantic
spacIous
lastefulJy furnished
traditional
tranquil
welcoming
well appointed
well1located
well nm
One way ,to fil1d out about your <.:ustomers, their needs and how much money
they are willing to spend is to ask (bern to complete .
a) an inquiry form b) a questionnaire c) a booking form.
2 To be sm:cessful the outlet must u the. needs of the customer.
a), satis!") b) provide c) decide
3 One way 10 tell the public that the outlet exists is by .
an advertisement in the local llt:\\'SPii
a) giving b) advertislIlg. c) placing
4 Some companie-s may decide to advertise all over the country in an advertising
b) survey c) action
Rooms Location Food 5 When there isn't much business, (he restaurant may advertise a special
............................... to increase sales.
a) order b) otTer c) market
6 If food is attractively displayed, customers will be to buy.
a) forced b) treated c) tempted
7 It is up to the stafT to create a good of the restaurant.
a) image b) side c) reflection
8 Free ballges, hats, T.shins, and book matcbes are examples of
............................... material.
9 A restaUfant will Iv:;e sales if it gets bad , in local newspapers
after an
Hotel Atmosphere
a)
a) publication
b) potential
b) pUblic
c) promotional
c) publicity
10 On <th" ofJlcrballtl. a newspaper abOut the exceUent food and
servi.ce will im;r-t:.l$C sales.
a) story b) advice c) article
II In laJt t 1V1J.;; you have to wilh other outlets.
a) compete b) mpc1.i c) cOfnpetition
Section 7: Manaf?ement
51 Computer systems
Rearrange the letters in brackets to fonn the correct words.
A computer is an ideal machine for (stngior) information about
reservations.
2 Once the information about reservations has been entered, other (licappionsat)
............................... can be added.
3 In both the back office and at reception the iofonnation cal) be viewed tbrough
(DUVs) .
4 The reservations clerk can type in information using a (yekdboar)
5 The reservations clerk can then see the i.nfonnation on a (eneser)
6 In order to speed up the process and simp! ify the system, the hotel will use
(cesdo) .
7 The necessary infonnation for reservations will be shown in a (mune)
................................ display.
8 It is only sometimes necessary to have written infonuation on paper in the fonn
of a (proulint) .
9 If information were lost it would be catastrophic so all information should be
(edbakc pu) at regular intervals and stored on (skid)
................ or tape.
10 Some hotel groups have designed their computer systems to (infactere)
............................... with telex, airline networks and travel agents.
11 When a guest registers at the hotel, the information can be entered straight away
and later (callreed) if requested.
12 A (ordw-pressingoc) - facility on a computer
allows office staff to quickly produce letters.
13 Computers are also used in bars where exact amounts of spirits are dispensed
by (opctis) .
SectiJJIl 7. l\fanagcme/ll
141 In lbe restaurant or baT, customers' bills can be calculated quickly and accurately
at C.be electronic (pinto (0 selasJ .
15 rt is also possible for customers' orders to be keyed into the comptJ{er at the
table through a hand-held (minalrte) .
16 Linen control has been greatl)' improved \>,'ith aD identification system which
uses (bra desco) .
17 Messages can be sent and received by hotel staff and guesLS by using (elonjetrec
IDali) .
18 Written mess'lges as well as drawings and diagrams can be sent through the
telephone system using a (xfa) .
19 Many botels are trying to iocreasc security by using a (l)'c ardc temssy)
............................... which records every time a lock is opened and by whom.
SEc-nON 8: :FINANCIAL
Offi,ce items
SedWII 8: Financial uj]Qirs
53 At work in the office
Write the number of each picture next to the correct word or words.
FiU in the mrs"rug prepositions 'in the "s. Choose. from following. 'Some of
ill 'hons, arc used more than once..
16 It's Qcold that I.I1-t"c\,tllOcn no demand ....... _.. soft drinks.
with to out on of off from for about
2 Mrs Brown has complained the food the maoager.
3 The number of staff depends the season.
l) We provide our cleaners new uniforms.
5 We still haven't heard those clients about what flowers they want.
6 I caB't find tbe keys and I've looked .......... them everywhere.
7 rm relying you to sort this problem peacefully.
8 ru think how to promote your idea of a Japanese night, and we'll discuss
it j<ltc.r.
Could you take care .......... t'he seating arrangements for the conference?
4 Sometbing seems to have happened .......... this plant. It's dead!
13 (lew computer hy GlUds should cut down electricity costs as they
turn t,llC lights as soon as thG gueSts go oul.
15 Our restaurant is famous its r. h dj.
12 Chd won't put up any in the kitchen.
14 The manager is very pleased this mOl1tll's sales figures.
11 AllY telephone cost.s wi1lJ be added the bill.
10 I'm glad you reminded me the meeting, I'd forgotten!
desk diary
diskette
hole PIUlCh
nokpad
planf10r
ribbon
ring. binder
ruler
stapler
$. Ilsion fi Ie
LT' .
window envelope
<0
Section 8: Financia141elirs
54 Handling Stock
A Fill in the bin card headings. Choose from the following:
SI! lion 8: Financial affairs
55 Business documentation
Use the clues on the left to fill in thc mis.sing leiters in the words 01\ the right.
balallce item price
date maximum quantity type
III minimum refeJ'ence unit
A member of staff Writes this when goods
are running short and are now required.
2 This information is then s.eot to an extemaJ
supplier as an official ...
3 Whenlhe goods are delivered, chis list of
goods is often enclosed.
REQU _
OR
OE N
............... : Sherry
............... :
............... : 75 d bottle
............... : 2.53
4 After delivery the supplier s.ends tbis list
of goods giving qli!.aolity and price.
IN _
.................... stock: 48
Re-order point: 24
Re-otdt:r : 24
..... ,.. '",.",,'.' stock: 8
... , " : Classic Wine Importers
Lid
1st Oct
2nd Oct
4th Oct
6Hl Gct
7tb Oct
JB
BP
JB
18
BP
24
24
Out
6
3
10
24
18
15
39
29
5 If you pay witbi n seven days, you can often get Cl
6 If you buy regularly from the local baker he may
all'ow you a ...
7 At I he end of tl1e month most suppliers send out
this list of everything bought and alI money paid.
8 If goods have to be returned 10 the supplier he will
send Ihis to adjust the amount of money due.
9 This. will be sent if a customer doesn't pay
his/her account.
DI _
TR OJ _
SJ _
B Update the card with the followi.ng information.
On 8th October 8 bottles were issued by John Bridges.
2 On 121h October 24 bottles were received from Ihe suppliers by John Bridges.
3 Barbara Palm look 10 bottles on 13th OClober.
(;1
SO' tirm .'t: Fin/Tilt'jill afllirs
Finrmcial a.L airs
56 Facts and figures
57 Accountancy terms
Write the number of each picture oext to the correct word or words.
Fill in the mj i nb the sel1ten..:. lx'1.Qw. loose' from lbe foUo,.. i!]\!:
II fixed cmounl of
potty cash book
posted
purcbase !edger
visitors' paid-outs
b If of u guest arc (;<l!Ued
debit
debtors
double eniry
payroll
.L .
Mosl companies use a of aCColllltillg Rnown as
G<lsh float
ctedit
Gtedit customer accounts
Creditors
H All tht: information needed to p<ty slaff wages and salaries is on the
2 This divides the page into two columns which are called
...................... and .
9 Small amounts of cash which are paid out arc recorded in the
7 When ligures arc moved from one account to another they are
6 'nlC accounts of customers are known <IS .
5 The accounts of suppliers to tbe hotel are kept in the .
3 Suppliers who have not yet received payment fDr goods which they have already
ddivcro.:d are .
4 GlI-ktomers who h<lve not yet paid their bills arc .
11 Al tflc- l.art of e rib , ; lld rcstau.r;ml SI; '.rc:
l;i;lsh 'CI is caBed .
1{) Small ilems of cash whit.:h ;lJIC paid oul a
3().4 pa 4.ol

restaurant
f
-ta-j-ls-.r-::--r=--....-=--1

i 19.4 300 rolls

r-----i(DI..........-..------,
6 3x15==45
0 24+6=30
1
\.
room
....... -...
__ - - - restaurant
"'l. ... '" Week 1 21
Week 2 34
--.
.... f .. .
bar Week 3 8
Week 4 7
ifSO-
@-20
Sales Room IRestaurant Bar
Jan 3964 2097 673
Feb 3840 2001 742
@
Mar 4004 1876 890
Apr 3504 1903 655
May 3372 2002 677
16%
addition

balance
bar gmph
book
countOlfoil
entry
line graph
lllultipr tion
book:
percentage
pie cl1art
purchllse account
table
fOlal
Sec/ion 8: Fillrllll'i,,1 tI/]ilil's
58 Final accounts
Match the words (] -I 3) on lhe Jeft with their den ni tiODS (a-m) on the right. Write the
letters in the grid below.
1 Profit and Loss Account a) Includes cash in and in the bank.
2 Trading Account b) Bills wllicn will never be paid.
3 Balance Sheet c) When sales equal costs
no profit ,01' loss.
4 IFixed assets d) Includes rent, telephone. gas,
advertising.
5 Current assets e) Shows the gross profit at the end of the year.
6 Long term liabilities I) Furniture, kitchen cquiplncnt .. crockery, etc.
7 Current liabilities g) Food, liquor, and tobacco still in store.
S Bad debts
h) A statement at the end of t he year showing
how the company is financed.
9 Depreciation i) Borrowed money which will be paid back
OYer a long period of time.
10 Budget j) Money which will be paid to
suppliers soon.
11 Overheads k) Reduction in value of machines and
furniture over several yeurs.
12 Stock
\) Shows the net profit after c\ectricity, rent,
stationery, etc. has been l;kducted.
13 Break-even pOlot m) Planned financial figures for the future.
"'eetivn S: Finan'Cial
59 Nationalities and currrencies
A Complete the table.
I COURtf)' People Langull C\o'rellcy
Canada En . hlFrencb
Germany German
I
Italy
I
Lire (ITL)
r
Japanese I Japanese
Aust.ralians Dollar (AVO)
-
I
Russian
I
Rouble (RUR)
Switzerland German/Frenchl
Italian
Utrited Kingdom British English Pound (GBP)
-
...
United States Americans
of America
S\vedcli Swedes ' Krona (SEK)
[cnch Franc (FRF)
B Nov,o use the words from the table to complete the following sentences.
What is the exchange rate for American dollars into French ?
2 You're from Italy! I'm afraid I don't speak .
3 These guests are from Gennany and I can't speak .
4 The in room 147 <Irc , from Japan.
S How many willI get for one pound wben 1 go to Sweden?
6 Our American guests from the want to pay in doJJars.
7 Can \ve accept from OUf Russian guesls?
8 Can you tell me the rate of the Swiss today?
British English and American EnglIish
Britisb English
1 C' mmoualioD
aher
lll ubergine
bal'nlan
bill (for food)
biscuit

'Golour
OtlrgcUe
cupbo. rd, wardrobe

enquiry
:fill in
fDrm
fridge-
ha,inlrier
holiday
interconnecting
laoolll,j'
lager
Iiccn",,\,)
lift
luggage
main course
nott: (]laper money)
IJag.;:. hoy
pust
provisional
pub
purse
receplion
receptionist
rubbish
shop
American Englisb
accommodations
change
-plant
ba!rtt:ndcr

cookie
check
color
zucchini
close!
drapes
inquiry
fill OUI
blank/form
icebox
hair dryer
vacation
adjoining
labor
beer
license
elevator
baggage/luggage
entree
bill
bell boy, bell hop, page
mail
unconfirmed
saloon/bar
pocket book
front desk/front office
clerk, desk clerk
garbage/trash
store
III I.
THe Ro. iT 0 .' eli
TEST 7
I cn:dit c:anI
2 Col'Challge mlC
foreign currency
4 tles \'Ol!Oher
S t.nlYel agel)i's "oueber
6 <"f"Vice charge
7 I cheque'<
8 computer billing
9 ledger account
J0 commission rate
11 hank Dotes

HOTEL SERVICES
( 8)
A3B2C1D5E4
S vaal!e
6
\lIe
g; urn
9
10 liaise
II
rrs
I !I ry
2 1.1 port
3 RQ<\ID service
4 Medical help
5 Shoc cleaning service
6 Wake-op calls
7 Telephone
8 Mini-bar
9 E, rly morning teas
10 Garaging
II Enterlainment
12 Tariffs
TESli9
(AJ
American Plan - bed, breakfast,
lllileh and dinner
- bed, breakfast
and lunch or dinner
European Plan - bed only
Conlinental Plan - bed and
breakfast
UUrr 11.6,9.
4.l
TEST 5
I provisionaI
2 coofinlJcd
3 overbooked
4 aVlliliibility
5
6
7 IlIl,
gall'
9 cor Spl' ndcno.;
10 enlries
Dear /1.1. f'Cat"d,
Tb:\ltk )\lll for Ylll,T ICllcr of
16lh SC)llClllbcr 19-. ilre
vcry p)c,ls,;,d that you have ehel"
sen 10 usc our hOlel for ytlur
rnur managcws who will be in
Anyton rrom 19th 10 241h
November 19- ,
I would like \0 confirm your
rCSCrv3tion lor four single rooms
IQr lhts!' We arc happy 10
b<: "Dk to offer yOll our corpo-
Wille rales. which you will lind in
I he cnclos..'<J JcuCiel.
We Ifl' k forward 10 reocivins
ur gu
Yours si neerely
Pelcr 'IlIack
Reserva.tions Clerk
II
5
I
7
6
)4
9
10
13
uicir)" S
4
15
12
2
3
Answers
TEST 2
1ft 2i 3h o1g Sd 6c 7c Sf
9j 10 b
TEST 3
1 (f foyer
2 (tl) de"i wilh
(c')
4 (.. ) s;,f'dcpil,it
5 (<) cliclllClc
(> (, er
7 ( a, ''vlils
g (cj
9 i:I) pigeon hole
10 (b)ebam'C
1\ (d) no shows
12 (d) occupanc.y
TL'IT I

<::lp


doll

1.('11<'" <!.f 5. 3, 1. 8.
2. I
Dear Sir!M
I w,nrlcJ like \0 rour sin
gk roo (min 191h 10 241h
Nowmhcr 19- for f"lJT or our
m
r , should booked
in lhi: nlllTlCS of John Brown.
Mary k. Bill Franks and
Ann
I
I
I
I
1
1
liquor
appetiser
shades
conference room
faucet
cab
bathroom, restroom. washr om
travelers checks
locale
waiter/food server
sink
spirit
starter
sunglasses
syndicate room
tap
taxi
toilet
traveller's
venue
waiter
washbasin
'11
13
I
S
Ii
9

15
100
3
12
1,1
II
T I Z9
I
1.1
9
I
1:
i}
U
I
16
I

.,
I'll
10
5
J
7
(,
I'
I
11
9
<I
, ' lin 4:
FOOD AN!") DRINK
om
] 2 stairs
1:1 c10akw
14' lirl
I) - .'lcl1
16
17 gallt"!J'
s
'J
10 sla'l1
11 salvage
12 rus!
13 SOIVCllb
I soilage
15 charm, !,
'JEST 22
1 venlil,Uii'm
2 Immidu,
.1 grin
4
5 filter>;
(, riJdiaIDr
7 them I.ll
uuw; Led,
I
,
,
X
1
,
,
,
,
,
,
,
I
,
,
,
,
,
,
,
,
,
,
,
I
I
,
,
,
,
,
,
t
,
,
,
I
,
,
,
,
,
,
I
,
,
,
,
,
,
I
I
,
1
I
,
,
,
,
,
"'I
,
,
*
,
,
,
,
,
,

n
PI (;
)
?
1
11
B
I
g
14
6
I
2
5
12
I
15
14
16
4
I L
HI
:i

1
iii' hd it;',t "
II 1'1 ntlry

t i TIl
'J.l
1..."11'" a/repl." 10,11, 2, 4,
aUlIlml
70
n':STIO
,0
T' 49
I'
j
II
I
11S
(ij)
I COl ill :1 iI
'j r!.ll
(;
n
H .. 41
I .aUl.hu .
fl, I
J ddt'm:nl
f It
l' '
I,
7
S
III
II
I
1"
1
I
I
I-,
I
I
,
I
I
X
,

II
7
1
1
10
HIT 1 I
TI:!ST 35

De.'.'en.'
TEST 33
'Vegecurill"
La;vcrcd W 'mhle Tmm
Okra
Sauce
tile
,>--3hith:cr
S!Or'i"O to store
10
1J)
( J
\'trb
I to COil, ume
31
Seclio-n "
FOOD RVICE
TEST 32
72
Item: Sherry Unit: 75- cI bOllle
Type: AmootilladQ P'rlce: 2.53
Dale Refl'l'ence In OUI Balance
lSI Oct JB 24 24
2nd Oct BP 6 )8
4th Oct IB 3 15
6th Oct JB 24 39
7thOcl SP 10 29
8th Del JB 8 21
12th OCI JB 24 45
131b Oct BP 10 35
Maximum SlOe\(: 48 Mlnhliulil slQck: 8
Re-ordcr pomt: 24 Supplil'rs: Classic Wlne
lonp(lrlcrs Ltd
Re-order quanticy
Franc (CHO
KrOM (SEK)
Frome (FRF)
pic charI 5
purcha'\J accou.ot I
table 15
WIlli 12
TfST57
I double cntry
2 debit. credil
3 creditors
4 debtors
5 purd:asc ledger
6 crcditl'iJstvlllcr accounls
7
8 payroll
9 petty cash book
10 p;lid outs
II cash Ooat
TEST 58
112c3h4f5:l6i7jSb
9k 10m lid 12g I3c
4
II
3
9
14
8
2
10
6
7
13
lPound{G P)
-:-=-------t-------+---:;. ----+
DoUar II
TEST 56
a,ll/ition
av('rage
hllllln<:c
oar gr, ph
chi:Quc Mok
TIlitcrfoil
'I"ESTS5
I rcquisilioll
2 orc1cr
3 delivcry nole
4 inVOice
Ji disc('\unt
(, WI, c Iliscooo I
7 !<tatel'l1cm
il crcuit 'note
lJ rCll1inder

lin It
mubil/Hemioll
j);\yingin bao'

,
,
I
I
X

I
J
.

TESTS3
I of
2 aboul,10
3 on
4 10
5 from
6 for
7 on. out
S all{)lIL
9 wltll
10 about
1l 10
12 with
13 on, off
14 Wilh
)5 for
16 for
Section 8:
FI 'A:>:CIAL AFFA1RS
9 backed up. disk
10 interfa""
111 recalled
12
13 optics
14 point ofsales
15 terminal
16 barcodes
J7 dcetroni' mail
18 fax
19 ke)' card sYSlCm
TEST 54
TiEST51
bulldog clip 7
calculator 10
desk diary 12
diskette 3
hole punch 5
oOlepad 4
planner II
printer ribbon 2
ring binder 9
ruler 14
stapler I
suspensi 0n iii e 8
trays 13
window envelope 6
HOlel
grand
highly l'CCOlDD1endecl
majestic
popular family
traditional
well Tun
Loca/ion
beach5ide
cenlTal
COli situated
idt:311 placed
picturesque setting
welllocaLed
TESTS1
I storing
2 applications
3 VDUs
4 keyboard
5 screel1
6 codes
7 menu
8 priotout
Almosph<'re
cheerful
hospitable
peaceful
romantic
tranquil
welcoming
TEST SO
1 (b) a questionnaire
2 (a) satisfy
3 (c) placmg
4 (a) campaign
5 (b) offer
6 (e) tempted
7 (a) image
8 (c) promotional
9 (c) publicity
10 (el article
11 (a) compete
laSU:(UJl fumished
we -nted
FOO<!
appetising
delicious
noumh.ing
gourmet
home<ooW
mouth watering