Тестові завдання з англійської мови для студентів 1-2 курсів спеціальності 050200 icon

Тестові завдання з англійської мови для студентів 1-2 курсів спеціальності 050200




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TEXT 2


^ HUMAN RESOURCE MANAGEMENT

Read and translate the text using a dictionary


The objective of this paper is to provide an introductory overview to personnel management and industrial relations in the hospitality industry. This will include a review of why this function is of importance to the success and survival of hospitality firms. From that point of departure the various sub-functions of personnel management will be briefly noted, as will those in industrial relations.

"Human Resource Management" is the relatively new term for personnel management. This new title stresses the important concept that the human side of the enterprise is a critically important resource. In nearly all business, labour is an important determinant in profitability; in the service sector it is crucial. Recently increased emphasis has been placed upon human resource management. Some of this increased attention is due to a general increase in the awareness of management in general to the needs of personnel. However, it is felt that there are essentially two reasons for this heightened concern about the human elements in the hospitality industry.

First, the industry is recognizing that the interaction between the employee and the customer in a service situation is critical. Rehaghan in discussing the marketing mix for hospitality industries, places emphasis on this interaction. In both his "Product — Service Mix" and "The Presentation Mix" he feels that the amount and type of interaction between the customer and the employee are extremely important together with the other elements of these mixes. No longer is it competitively feasible to ignore the human elements of the organization. Increasingly the public is expecting and demanding better service. Those firms which are able through their employees to deliver this better service will be in a definitely superior competitive position.

The second reason for increased concern is the factor of ever escalating costs associated with labour. At one time labour costs represented a relatively small percentage of total costs. This is no longer true, and it would appear that five elements contribute to this increase in labour cost. The first is that the legislation relative to minimum wages under the Federal Fair Labour Standards Act and State laws has forced the beginning wages of employees in this industry to ever increasing levels. This leads to increases for all other employees within the industry. The second element is that the availability of labour who are willing to work in entry positions in hospitality industries has declined. Traditionally the hospitality industry has depended heavily upon the youth market to fill many of the entry level positions.


reading comprehension

Directions: After reading the text, choose the best answer to each question. Answer all questions following the text on the basis of what is stated or implied in the text.


    1. According to the text …………. the human side of the enterprise is

  1. a critically inessential resource.

  2. a critically important resource.

  3. a critically uncostly resource.

  4. a critically unwanted resource.




    1. Which of the following is true?

  1. ……………… the public is expecting and demanding better service.

  2. ……………… the public isn’t expecting and demanding better service.

  3. ……………… the public is expecting and demanding much money.

  4. ……………… the public is expecting and demanding good tips.




    1. The word “concept” in line 7 is closest in meaning to

  1. situation

  2. stimulation

  3. nation

  4. idea




    1. The word “crucial” in line 9 is closest in meaning to

  1. decisive

  2. decimal

  3. deciduous

  4. deceptive


TEST 3


^ STRUCTURE AND WRITTEN EXPRESSION

Directions: In this part each problem consists of an incomplete sentence. Below the sentence are four choices marked (A), (B), (C) and (D). You should find the one choice which best completes the sentence.


  1. The specific provisions common to most agreements ………………. in more depth in a later section.

(A) is discussed

(C) will be discussed

(B) was discussed

(D) would be discussed




  1. The management contract, as a form of doing business, has been ……………. for some time.

(A) around

(C) above

(B) about

(D) below




  1. Advertising and sign programmes should be ………………… operational services, just as are the inspection programme and participation in the insurance package.

(A) goings-on

(C) ongoing

(B) go-go

(D) going to




  1. As a result, these organizations began ……………… alternative strategies to finance their growth such as franchising.

(A) to stop

(C) to block up

(B) to pursue

(D) to close up




  1. Today we have many products that are ………………… the market which can save many steps; as a matter of fact, they save all the steps but the last-deep frying or ovenizing or reheating.

(A) on

(C) for

(B) at

(D) of




  1. If you use fresh and frozen vegetables you end …………………. paying labour cost twice - yours and that of the food manufacturers.

(A) for

(C) down

(B) within

(D) up




  1. If some convenience food is being used in order to increase the offerings of your menu, it may not decrease your labour cost, but it …………………. increase your revenues and profit.

(A) may

(C) ought to

(B) might

(D) must




  1. The food service industry may help nutrition by preparing food that is healthy, eliminating ………………… fats and retaining the natural nutrients in the preparation process.

(A) nourishing

(C) useless

(B) tasty

(D) useful




  1. The writing of a menu is probably …………………. job for any chef or food service manager.

(A) more difficult

(C) the least difficult

(B) the most difficult

(D) less difficult




  1. Nutrition ………… another factor to be taken into account when writing a menu.

(A) becomes

(C) become

(B) will become

(D) is becoming




  1. There are few times that a menu ………………….. to a customer.

(A) can be improved

(C) should be improved

(B) must be improved

(D) ought to be improved




  1. Cooked vegetables are disappearing from many restaurant menus and …………………… by potatoes (fried, baked or hash).

(A) will be replaced

(C) are being replaced

(B) had been replaced

(D) were being replaced




  1. ………………., the quantity should not replace quality.

(A) In addition

(C) Sometimes

(B) However

(D) In conclusion




  1. In fact in most cases natural vitamins are contained in ………………….. quantities in the food we eat.

(A) enough

(C) impossible

(B) fewer

(D) sufficient




  1. This definition of food safety is ……………….. encompassing than the term “sanitation” which is more commonly used in the food service industry.

(A) less

(C) more

(B) least

(D) most




  1. A lapse in the food safety controls of a single menu item may result ……………… the illness of many persons.

    (A) in

    (C) to

    (B) from

    (D) of

  2. Achieving the goal of serving safe food is hampered by a number of factors, some of which are ………………….. the control of the industry.

(A) under

(C) over

(B) beyond

(D) below




  1. A customized piece of equipment for that single unit was made at a cost of 400 per cent over what …………………. .

(A) have been expected

(C) had been expected

(B) will have been expected

(D) has been expected




  1. Age, social, and economics of your potential guest must be taken into consideration ……………. the design stage.

(A) at

(C) during

(B) in

(D) for




  1. Beverage control is profit ………………… for the beverage industry.

(A) diagram

(C) plan

(B) drawing

(D) planning


TEXT 3


^ THE FUNCTIONS OF MERCHANDISING

Read and translate the text using a dictionary


There are five merchandising functions that are listed herein, which, when interwoven into the guest's dining experience, can lead to increased guest satisfaction and higher profits. They are:


I. Suggestive Selling

II. Product Packaging

III. Point of Purchase Materials

IV. Menu

V. Added Value Alternatives

^ Suggestive selling is the subject matter of this text.

Restaurants have a distinct merchandising opportunity since all guests come into contact with a sales host who through suggestive selling, can influence the purchase decision. There is no question that suggestive selling can influence the guest's purchases. One experiment we made indicated that the average guest check can be increased by 50% when a service person simply suggests products to the guest. Two critical elements of suggestive selling are:

  • Identifying and selection of the sales "type" person.

  • Training in the art of suggestive selling.

Selecting the "right" people for the sales hosts position is the basis for a successful merchandising programme. The sales host must have the qualities of intelligence, enthusiasm, a need for affiliation, and a desire to influence others. What's more, they must contribute to a climate of entertainment which is the background for increasing the guests desire to purchase additional benefits.

The single most important factor to maximizing the guest's expenditure is establishing the "merchandising climate" — this is a climate of hospitality and good will that is created by friendly service people who sincerely want to contribute to the guest's enjoyment.

The guest's needs and wants are varied. People come to restaurants for business, relaxation, escape, change of pace, celebration, etc. Professional sales hosts know that the more they can personalize the experience the better the climate of merchandising.

There is a hierarchy of needs. We must understand that in most cases people enter a restaurant hungry. It is necessary to neutralize this hunger need. For example, if you want to merchandise alcoholic beverages, astute merchandisers provide some light food ("drink stimulator") to curb their appetite while guests have a cocktail or two.

Another critical guest need is being made to feel welcome. The great Win Schuler was a master of illustrating this concept. He stressed the remembering of guest's names and doing the little personal thing . . . like preparing a special salad that would make the guest feel special.


reading comprehension

Directions: After reading the text, choose the best answer to each question. Answer all questions following the text on the basis of what is stated or implied in the text.


    1. The text you have read is about selling. List five key words you might expect to see in the text.




    1. Think of a heading for each paragraph of the text.




    1. Which of the following is true?

  1. There is a hierarchy of structures.

  2. There is a hierarchy of needs.

  3. There is a hierarchy of ranks.




    1. The word “herein” in line 1 is closest in meaning to

  1. however

  2. thus

  3. in this place




    1. The word “astute” in line 33 is closest in meaning to

  1. cunning

  2. lazy

  3. good-natured


TEST 4


^ STRUCTURE AND WRITTEN EXPRESSION

Directions: In this part each problem consists of an incomplete sentence. Below the sentence are four choices marked (A), (B), (C) and (D). You should find the one choice which best completes the sentence.


    1. Quality control must be taken ……………….. consideration when developing your market plan.

(A) in

(C) with

(B) into

(D) onto




    1. Selection of vendors and brands ……………………. a management decision.

(A) are

(C) were

(B) have been

(D) is




    1. Skills should be upgraded and the employee must be given the opportunity ………………….. advancement.

      (A) for

      (C) in

      (B) of

      (D) to

    2. In hiring bartenders it is suggested that you recruit …………………. a reputable bartending school.

(A) at

(C) in

(B) from

(D) under




    1. Most guests arrive ……………….. a hotel as strangers to the property and with luggage and other items that need immediate transportation to guest and meeting rooms.

(A) to

(C) on

(B) from

(D) at




    1. ………………… such problems, there are numerous reasons why resort hotels are built in remote locations.

(A) Despoil

(C) Despise

(B) Despite

(D) Desperate




    1. This attention to the business market has apparently paid off, as resorts have been gaining in popularity ……………….. business travellers.

(A) between

(C) in space

(B) in time

(D) among




    1. Both management and staff are ………………………….……. dedicated to the care and comfort of guests.

(A) from time to time

(C) sometimes

(B) totally

(D) occasionally




    1. Transient hotels operate ……………… .

(A) once a year

(C) all the year round

(B) twice a year

(D) last year




    1. The problems of ………………. a seasonal enterprise are numerous.

(A) manageable

(C) managing

(B) managerial

(D) manageress




    1. There will be a meeting of the ………………… of Directors tomorrow afternoon.

(A) Board

(C) Council

(B) Committee

(D) Cabinet




    1. Computer games …………………….. me, they are so confusing.

(A) ruffle

(C) snaffle

(B) baffle

(D) scuttle




    1. The …………………….. of employment are set out in the contract.

(A) arrangements

(C) requirements

(B) conditions

(D) specifications




    1. According to the retail price ………………… inflation is down by 2%.

(A) index

(C) list

(B) bulletin

(D) report




    1. The going ……………… for the job is Ł5 an hour.

(A) pay

(C) price

(B) wage

(D) rate




    1. These figures will give you a ………………….. estimate of the cost of the goods.

(A) superficial

(C) scant

(B) rough

(D) short




    1. At many restaurants a service ……………………. is included in the bill.

(A) charge

(C) tax

(B) tip

(D) gratuity




    1. That notice says there is no admission except to ……………….. personnel.

(A) legitimate

(C) approved

(B) authorized

(D) lawful




    1. The only ………………….. was that there was no air-conditioning in the hotel.

(A) hitch

(C) fault

(B) catch

(D) snag




    1. Have you ………………….. your holiday yet?

(A) set up

(C) tied up

(B) fixed up

(D) taken up


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