Give the detailed retelling of the text.

Render the following text into English:

РОССИЯ, МОСКВА 1 -4 июля 2001 года

X Ежегодный итоговый Конгресс Европейской Ассоциации

Психотерапии

Официальные языки Конференции (обеспечивается синхронный перевод): английский, немецкий, французский, русский.
Научная программа конференции:

· теория психотерапии

· методы психотерапии

· образование в психотерапии

· личность психотерапевта

· законодательство в области психотерапии

· психотерапия и политика

Основные формы работы на конференции:

· секционные заседания

· пленарные заседания

· тренинги

· презентации

· лекции

Культурная программа

В дни конгресса, если Вы пожелаете, будут проведены экскурсии по Москве, в Кремль, Грановитую и Оружейную палаты, Алмазный фонд, музей искусств им. А.С. Пушкина, Третьяковскую галерею, посещение

спектаклей Большого театра. После завершения конференции 5-7 июля специальная туристическая программа: «Золотое кольцо России» (путешествие по древним российским городам) и поездка в русскую Венецию - город Санкт-Петербург. В это время года Россия встретит Вас теплом и солнечной погодой.

 

Дополнительная информация:

При необходимости может быть обеспечен перевод на языки, не являющиеся языками конференции в индивидуальном порядке.

Доклады участников конференции будут опубликованы. Желающие предоставить свои доклады к опубликованию на русском языке могут подавать их в Оргкомитет конференции в электронной форме. Объем текста доклада не должен превышать 4300 знаков (4 машинописных листа).

 

DIALOGUE 4.

 

Greta Mueller is trying to arrange a conference for Tonini International. She is with the sales manager of the Plaza Hotel in Monte Carlo.

Greta Mueller: Yes. As I said on the telephone, we're planning a three day conference in April next year for about 150 people. Now, we'll need one large room for the main conference and three smaller rooms for round table discussion for around 40 delegates each.

Sales Manager: I see. Well, the ballroom is big enough to hold 200 theatre-style. We do have a number of rooms next door to the ballroom, but they're probably a little too small for 40 people.

Greta Mueller: Hmm... But presumably you do have some other meeting rooms?

Sales Manager: Yes, we do. We can certainly accommodate elsewhere in the hotel.

Greta Mueller: Fine... What about equipment?

Sales Manager: We can supply most things - video recorder, overhead projector, cordless microphones...

Greta Mueller: What about back projection and Autocue?

Sales Manager: Hmm... No, I'm afraid not.

Greta Mueller: And support services - secretaries, interpreters, photographers?

Sales Manager: We can arrange full support services through an outside contractor.

Greta Mueller: Good. Will it be possible to get detailed room plans?

Sales Manager: Certainly. Our conference pack has all that sort of information, as well as a full list of our menus and room rate.

 

Look at Greta Mueller's checklist of requirements. Tick the items that the hotel can provide.

Conference requirements Main room - theatre seating for 150.................................................................. 3 syndicate rooms............................................................................................. video recorder................................................................................................... back projection................................................................................................. Photographer.................................................................................................... secretarial help.................................................................................................. interpreter.......................................................................................................... Autocue.............................................................................................................

Look at the conference facilities in the word-bank and make up a dialogue similar to the given above.

GRAMMAR POINTS.

Using “TOO” and “ENOUGH” with adjectives

We use enough and too with adjectives to show how big, beautiful, etc. things and people are.

 

Adjective + ENOUGH + "to" infinitive

TOO + adjective + "to" infinitive

She is rich enough to buy a Porche..
These rooms are too small to hold 40 people.

ADJECTIVE + ENOUGH+ “FOR” + noun (pronoun)
TOO + ADJECTIVE+ “FOR” + noun (pronoun)

The ballroom is big enough for 200 people. The shirt is too big for you.

Notice that:

Not big enough = too small

ACTIVITY

1. Read the passage in which the Yorkshire and Humberside tourist Board promote conferences in the region. Then summarize the extract by writing notes under the headings below:

Summary:

 

· Best time of year:

· Types of venue on offer:

· Other attractions:

· Getting there:

YORKSHIRE – HUMBERSIDE
We'll Welcome You in Style!

The location of your conference can play an important role in its success and failure.

The Yorkshire and Humberside region is an all-year-round location for conferences, business meetings and seminars of any size and any duration. It is an area which can truly claim "It's all here!"

The conference organizer can choose from a superb range of venues and accommodation, from peaceful country-house settings to large, but never impersonal, luxury hotels; from purpose-built conference centres with the most modern facilities and equipment, to highly individualized locations.

Wherever you go, you will find a warm Yorkshire welcome, a concern for the comfort of your delegates, and a personal commitment to ensuring the success of your conference.

Away from the conference floor, delegates and their partners can relax and enjoy the many attractions that Yorkshire and Humberside has to offer.

Serviced by a network of major motorways, a high-speed British rail link, two airports and a major ferry port, it is easier than you think to bring your conference to Yorkshire and Humberside. A conference that really will be a "BREATH OF FRESH AIR".

 

2. Work in pairs, one as the conference organizer for Moriarti International,
the other as the conference manager of the Twin Spires Hotel.

Conference organizer, Moriarti International.

You are trying to arrange a conference for Moriarti International. Study the company's requirements, then find out about the conference facilities at the Twin Spires Hotel.

 

1 meeting room for 200 PAX theatre-style	5 days	2 video recorders 3 cordless microphones 1 stage	for main room
1 meeting room for 40 PAX classroom-style	3 days	screen, overhead projector
2 rooms for board meetings (I5 each)	2 days		2 secretaries

 

Capacities	ballroom	Churchill room	Chaplin room	Keaton room
Theatre
Classroom
Board room
Price per day	£700	£300	£250	£220

 

Equipment: We can supply stages, lecterns, overhead projector, 35 mm slide projectors, video recorders

Support services: Full support services, including photographers and interpreters, are available

 

Conference Manager, Twin Spires - Study the table showing conference rooms and facilities at the Twin Spires Hotel. Try to persuade the conference organizer from Moriarti International to hold his company's conference in your hotel.

 

Special terms:

Maitre d' - a person in charge of a restaurant who tells guests where to sit and waiters what to do, etc.

Chef - a skilled, usually male cook, especially the chef cook in a hotel or restaurant.

Steward - a restaurant employee who serves wines and sometimes other drinks. The person is called the sommelier in French, an expression also is used in English.

Waiter - an employee in a restaurant who goes to the customers' tables,take their orders and then bring the prepared food to the tables.

Room Service - the supplying, on demand, of food and beverage service to the guest rooms of a hotel.

Concession - a form of licence, granted for a fee by the hotel owner to an outside company, to conduct business on the hotel premises. For example, a company that contracts to operate the hotel's restaurants is said to have the food concession. The person or firm that performs the service is the concessionaire. Captain - the employee who seats a guest in a restaurant.

TEXT Food and Beverage Department. Restaurants.

Every modern hotel offers some form of food and beverage service. In some, facilities are available only for a continental breakfast- that is, a light meal of bread or rolls and coffee - while others have a small coffee shop or restaurant on the premises. In many small hotels or motels, these food services are often operated on a concession basis: the facility is leased to an outside operator, called the concessionaire, who pays the owners of the hotel either a fixed rent or a percentage of the income. Many other hotels have complete restaurant service and also offer room service for guests who desire

food and beverages served to them in their rooms. Large hotels, including the more luxurious resort hotels, usually offer a great variety of restaurants and bars for their guests to choose from. The restaurants may have different price ranges and/or different menus.

Food and beverage service is a major factor in hotel operation. In some large hotels, the income derived from this source actually exceeds income from room rentals. The food and beverage income in many hotels is increased by providing service for banquets and conventions.

Because of the large proportion of income contributed by a hotel's bars and restaurants, the food and beverage manager is a key member of the management staff. He has the overall responsibility for planning the food and drink operation and purchasing the hundreds of items that are necessary for the restaurants and bars. Because food an spoil quickly, ordering supplies is a daily activity. In a very large establishment, two people may be assigned to this task - one to order food and the other to order wines and spirits. The food and beverage manager's staff may also include a storekeeper, who stores and issues food, beverages and restaurant and kitchen supplies.

The kitchen itself is almost a separate kingdom within the hotel The head cook, almost always designated by the French word chef, is the boss. The chef is responsible for planning the menus -that is, the food that is being served on a particular day - and for supervising the work of the other chefs and cooks.

Depending on the size of the establishment, several assistant chefs report to the chef. These include a sauce chef, a salad chef, a vegetable chef and so on. Under the supervision of the chefs are the cooks who actually cook the food and then place it on the plate for the waiters to pick up. Under the cook's supervision are the kitchen helpers who, for example, peel potatoes, cut up vegetables, and bring food from the storeroom to the kitchen. The kitchen staff also includes dishwashers, even in a kitchen equipped with electrical appliances, since pots and pans usually need special attention, and someone must load and unload the machines.

In the restaurant, as well as in the kitchen, there are also different kinds of jobs. The person who seats the guests is called captain or maitre d' (short for maitre d'hotel, another French expression that keeps appearing in the hotel and restaurant business), or a hostess, if a woman. In restaurants with a very formal style of service, the captain also takes the guests' orders. The meals are served by waiters or waitresses. In less formal restaurants, the waiters and waitresses take orders and serve the meals. Most restaurants also employ busboys, who pour water, clear and set tables, and perform other similar chores. In some restaurants, however, the waiters and waitresses carry out these tasks. In an elaborate restaurant, there is often an employee called the wine steward or sommelier, who takes orders for wine and sometimes for other alcoholic drinks. Finally, there are cashiers who receive payment or Assistant chef signed bills from the guests. When the guest puts his restaurant bill on his hotel account, this information must be passed along to the accounting office as quickly as possible.

 

 

“Chef” is a French word. Large restaurants distinguish between the Head or Executive Chef and the Cook who does the cooking itself. Besides there are specialized chefs, who prepare sauces, salads, deserts and so on.

 

 

TEXT Food and Beverage Department. Bars and Room Service.

In addition to a restaurant, most hotels also have a bar or cocktail lounge where drinks are served. Bartenders work behind the bar, which, of course, is the long counter familiar throughout the world. They mix drinks and serve them to the customers at the bar. Additional waiters or waitresses are needed to serve customers who are seated It tables. In a very busy bar, one bartender may fill orders only for the Miters while others take care of the guests at the bar. The bartenders usually act as cashiers in addition to their other duties. The bar or cocktail lounge may also offer food service, although it is usually simpler than the food served in the hotel dining room. Fast food, such as sandwiches or hamburgers, is customary.

Providing meals and drinks in the guests' rooms is another service extended by most hotels. Room service is ordered by telephone from a menu that is placed in each room. The menu itself in some cases is the same as the one for the dining room, but more often it is simplified to make for easier preparation and service. Special employees take the orders and special waiters carry them to the rooms. To cut down on orders for ice and soft drinks, many hotels have machines on each floor to dispense these items.

Room service in most hotels closes down at the same time the kitchen does, normally between ten o'clock and midnight. A few hotels, however, are prepared to provide sandwiches even during the late-night hours. Some luxury hotels have small kitchens or pantries on each floor that are used either for warming food or for preparing breakfasts. More room service orders are for breakfasts than for any other meal. In some hotels, the guest can order breakfast before he goes to bed by filling out a slip which he leaves outside the door. The meal is then served at the time the guest has specified.

Even in hotels with more than one restaurant, there is usually just one central kitchen. The special types of food served in the various restaurants are normally prepared by different chefs and cooks rather than in separate kitchens. The food and beverage service is then supplemented and the delivery of it speeded up by means of service bars and pantries. There are, of course, exceptions to this arrangement, but the efficient use of space for storage of the many items that must be kept on hand for the restaurants and bars. These items include not only the food and beverages themselves, but items such as table linens, dishes, knives, forks, spoons, plate warmers, trays, ashtrays, aprons and dish towels.

One food and beverage facility that is often not connected with the main hotel kitchen is the snack-bar. The snack-bar is small unit that provides fast-order foods and drink service to guests who are using the hotel's swimming pool or some other recreational facility. Snack bars are a prominent feature of resort hotels. Where the recreational facilities are in great demand, the snack bar often has its own staff of cooks, usually of the short-order variety, and waiters and waitresses.

Hotels generally employ a large number of workers in proportion to the number of guests; this is especially true in the food and beverage department. The restaurant business as a whole is one of the most labour-intensive of all industries, and this is true whether the restaurant is in a hotel or not. Much of the activity in connection with food and beverage service is invisible to the guests, but many of the employees in the department have frequent contact with them These especially include the dining room and room service personnel. They must adhere to the same standards of hospitality and courtesy as all the other employees who meet and talk with the guests in the hotel.

 

The mini "bar" is used hoth to denote the room in which the drinks are served and the counter itself.

DIALOGUE 1. Ordering a Meal

Peter and Mary Almar are having a meal at a restaurant in Athens after their first day in the city.
They are examining the menu and choosing what to order.

 

Waiter: Are you ready to order now?

Peter: Yes, I think so. Could you tell us what "dolmadakia" is, please?
Waiter: It's vine leaves stuffed with meat and onions and served with lemon sauce.

Mary: It sounds delicious. I'll try this, please.
Waiter: And for the main course?
Mary: I'll have the chicken and rice with tomatoes.
Waiter: And for you, sir?
Peter: I'll have the fish and vegetable soup and the roast lamb with salad, please.

Waiter: What dressing would you like on the salad?
Peter: French dressing, please.
Waiter: And would you like anything to drink?
Mary: I'd like some white wine. Is there a Greek wine you can recommend?

Waiter: Well, the Santa Helena is very nice.
Peter: Yes, a bottle of the Santa Helena then, please.
Waiter: Yes, thank you.
Waiter: Is everything all right, sir?

Peter: Yes, thank you. That was very nice.

Waiter: Would you like a dessert?

Mary: Not for me, thank you.
Peter: No, thank you. Just two coffees. And could we have the bill, please.
Waiter: Yes, sir.