GROUP RESERVATIONS

Reservations for large numbers of people or 1) group bookings are very common in the larger hotels and
involve several different techniques from those 2). types to individuals. Many hotels in fact specialise 3). in group
bookings and those for individuals are slowly disappearing in this kind of 4).reservation .
The most common type of group that one may be 5). meet in a hotel is a package tour of travellers who may
be holidaymakers or people 6). for a specific event, such as a sports match locally and who have been 7). sent by a
tour operator or a travel agent. 8).most of the type of group being booked it is essential to get just as much
information as one would normally 9). Have when booking an individual, as all the customers on a group booking
expect just the same 10). Type of service as would normally be given. Therefore, the information one would obtain
for an individual is taken on a ‘bulk’ reservation 11) . rates and stored in the reservation system as normal. The 12)
.main that the details may differ in is the pricing, which will almost always involve 13). Payment/prices over
the normal ‘rack’ rates, and the individuals’ names which may only come at the last moment in the form of a
rooming list from the organiser. This list will 14).show/give the numbers of rooms booked against the individuals’
names and give details of any specific requests that may have to be 15). considered for. One important item that
must be gained from a group, especially if they are all travelling together, is the 16). Time of the party’s arrival
and departure. This will enable sufficient 17). Personal/staff to be on duty to meet the group so that the large
influx of customers is shown to their accommodation as quickly as possible without undue 18). waiting
The acceptance of group bookings will be a 19) manner of management policy. Often the holiday groups
want to come in peak times such as the high season, and therefore a delicate balancing has to be carried out so that
group business does not take away 20) ……..… that could have been obtained from customers paying the full ‘rack’
rate in high season.

1. group; 2. applied; 3. in; 4. business; 5.checking; 6.attending; 7.booked; 8.regardless; 9.need;

10.level; 11.basis; 12.item; 13.discounts; 14.include; 15.catered; 16.time; 17.staff; 18.delay;
19.matter; 20.profit

Jamie Oliver, also 1.known as the Naked Chef is a British 2. celebrity chef who was born in 1975 just
outside London. His parents have 3. had a pub for many years so restaurants and 4. cooking are in Jamie’s
blood. By the age of 8 he was peeling potatoes with the other kitchen 5. staff in the family pub and when
he was 11 he was 6.able to julienne vegetables as fast as the others. Jamie 7. left school at 16 and
completed his formal training at Westminster Catering College in central London. His first 8. job was
working in the kitchen at the acclaimed River Café in London. 9. after his 3 years there he took 10.part
in a documentary programme about the restaurant in 1996, which was 11. broadcasted on television. The
following morning he was called by five of the top TV 12.production companies in England. He
13.received an offer from one of these production companies and in both 1998 and 1999 he hosted his
own successful 14.show called “The Naked Chef”. The title had no 15. relation to nudity but to the
simplicity of Jamie’s recipes and ingredients. Following the success of these 16. show Jamie now has
regular TV shows 17.broadcasted in Britain and America. He also writes for 18. famous magazines and
newspapers, has written many 19. culinary books and is the public face of the Sainsbury’s supermarket
chain in the UK, 20.appearing on television and radio advertisements and in-store promotional material.
In 1999, he was 21. Asked to prepare a lunch for the British Prime Minister, Tony Blair, who was
entertaining the Italian Prime Minister. A few years 22. later Jamie opened a not-for-profit restaurant in
London, called Fifteen. The goal was to 23. hire young unemployed people to work both in the kitchen
and on the floor . This 24. Idea has become such a hit that plans for similar restaurants are underway
around the world. Jamie’s other 25.way to fame is that he managed to 26.convince the UK Government
to spend £280m (over 3 years) on school dinners. He began a 27. programme to improve the standard of
Britain’s school 28.food after seeing the unhealthy food being served. As a 29. result of this Jamie Oliver
was 30.rewarded “Most Inspiring Political Figure of 2005” in the TV Channel 4 Political Awards 2006.

1.known; 2.celebrity; 3.owned; 4.cooking; 5.staf; 6.able; 7.left; 8.job; 9.during; 10.part; 11.shown;
12.production; 13.accepted; 14.series; 15.reference; 16.programme; 17.both; 18.various; 19. recipe;
20. appearing; 21.invited; 22.ago; 23.train; 24.restaurant; 25.claim; 26.convince; 27.campaign;
28.meals; 29.result; 30.named

Modern Cooking
We all need to eat to keep fit and 1. healthy. Young children cannot grow tall and strong unless they eat a
2.well-balanced diet. This means a 3.selection of foods that provide protein, fat, carbohydrate,
vitamins and mineral 4.elements
Some foods can be digested 5. raw but other foods are heated and 6 .cooked to make digestion 7.fasted
Salad leaves, cucumber, tomatoes, vegetables such as carrots, and fruit do not need 8. cooking. However
apples are an 9.example of fruit that can be eaten 10.raw and also cooked. Stewed apples, apples baked
in the oven and apples in pies and 11.topped with crumble are ways of eating the fruit. When food is
cooked, it is heated.
12.Before people had electricity and gas, they cooked on wood and charcoal 13. fires A fairly recent
14.addition to cooking is the microwave. This speeds up the cooking 15. time Fan ovens are also more
16.efficient Barbecue cooking outside in the garden on a warm day in summer, is very 17. popular In the
kitchen, utensils are used to contain the food, and they 18. vary from open pans to pans with lids, frying
pans, steamers, pressure cookers and woks.
Before supermarkets sold 19. Ready cooked meals that just require re-heating, it was the tradition that
men left the women in the home to prepare and cook 20. food Now both men and women share the tasks
in well-designed 21. kitchens In restaurants, the chef, a few years ago, was nearly always male. Today
however, there are as many female chefs as men.
There has been a great revival in the 22. way food is cooked, mainly in part due to seeing a lot of cooking
23. programmes on television. These are often 24.presented as competitions like Master Chef and the
Great British bake-off. Also people 25 .travel more to foreign countries and return home with exotic and
interesting 26. pecipes The 27.availability. of ingredients in the supermarkets also encourages
experimentation.
The kitchen is now the 'hub' of the house. The family, friends and visitors when waiting for a meal to be
prepared all 28. gather in the kitchen and help to prepare the 29. dishes or watch others doing the
cooking. The 30.utensils available to aid the food preparation are plentiful. Different types of knives for
example. Aprons and oven gloves help to 31. prepare us from spills and heat when taking hot dishes from
the oven. 
Some people love cooking, planning the meal, 32.assembling the ingredients and then 33. preparing
the food. Others however 34. prefer to open a tin of food and hot up the 35.contents

1. healthy; 2.well-balanced; 3.selection; 4.elements; 5.raw; 6.cooked; 7.faster; 8.cooking; 9.example;

10. raw; 11.topped; 12. before; 13.fires; 14.addition; 15.time; 16.efficient; 17.popular; 18.vary;
19.ready; 20. food; 21.kitchens; 22.way; 23.programmes; 24.presented; 25.travel; 26recipes;
27.availability; 28. gather; 29.dishes; 30.utensils; 31.protect; 32. assembling; 33.preparing; 34.prefer;
35.contents

The drinks bar will 1.need to hold a license to be able to 2. sell alcoholic drinks and it must only serve
alcoholic drinks to 3.guests that are over the legal limit. The legal 4. limit is the age a guest has to be to 5.
Receive an alcoholic drink; this age varies from country to 6. country All staff that serve alcoholic also
need to be the 7.legal age according to the country's legal limit. The bar could have a manger, bartenders/
barmaid and drinks waiters; this will 8. effect on the size of the bar and the 9. number of customers it
caters for.
The bar manager will have sole 10. mission to ensure that the bar in well 11. stocked with wines, beers
and spirits and that the bar makes a profit from its 12. sales A bartender's/barmaid's job can 13. vary
from establishment to establishment. In some 14. cases bartending can be a temporary job while earning
extra money, e.g. a university student working in their 15. free time to fund their course and living
16.standarts while away from home. In other 17. cases a bartender can be a highly trained professional,
who has to have the skills and 18.abilities to know and understand drink recipes e.g. making 19.coctails
to customer's specifications and they will be expert in serving techniques, have vast 20. knowledge on
alcohol contents, correct gas mixes and licensing law. These bartenders will tend to 21. be/stay in the
same bar over a period of years and 22. have/make good customer working relationships. The drinks
waiters/waitresses are the staff that take 23. orders from the customers, who are 24.coosing their meal,
and then 25.take the drinks from the bar and 26.serve them to the customer. This can be a very
challenging 27.task/job as the customer could ask the waiter to 28. recommend a drink. For example,
the customer could want to 29.know which would be the most 30.appropriate red wine to accompany
the beef dish.

1.need; 2.serve; 3.people; 4.limit; 5.buy; 6.country; 7.correct; 8.depend; 9. amount; 10.responsibility;
11.stocked; 12.sales; 13.vary; 14.countries; 15.spare; 16.expenses; 17.circumstances;
18.knowledge; 19. coktails; 20.knowledge; 21.work;22.develop;23.orders; 24.eating; 25.collect;
26.deliver; 27.role; 28.recommend; 29.know; 30.suitable