с Английским VI. Fill in the blanks:

a travel agent
the resident manager
the chef's special
the assistant manager
the restaurant manager
cuisine
the check-in
a hostess
the pastry chef
the cashier's office
hotelier
the chef
the concierge
the receptionist
chain

1. . works at a hotel's information desk.
2. The hotel manager may work in a hotel . or in individual hotel
3. In a family-owned restaurant the wife may act as . or a chef.
4. . is the hotel manager who permanently lives in the hotel.
5. . registers hotel guests and assigns rooms to them.
6. In a large hotel the hotel manager is a professional .
7. . is a special dish for which the restaurant is famous.
8. . is in charge of the restaurant policy and operations.
9. The receptionist is in charge of ...
10. The concierge can act as .
11. . is in charge of preparing pastries and sweet dishes.
12. . works in the food and beverage department of a hotel.
13. . manages the hotel when the general manager is not present.
14. The receptionist must send the signed registration cards to .
15. In an individual restaurant the restaurant manager
type of ...​

1. The receptionist works at a hotel's information desk. The receptionist's main responsibility is to assist hotel guests by providing them with information about the hotel and its services. They may also handle reservations, check-ins, and check-outs.

2. The hotel manager may work in a hotel chain or in an individual hotel. A hotel chain refers to a group of hotels that have the same brand name or owner and follow standardized policies and procedures. On the other hand, an individual hotel is a standalone establishment that operates independently. The hotel manager oversees the overall operations of the hotel, including staff management, guest satisfaction, and financial performance.

3. In a family-owned restaurant, the wife may act as a hostess or a chef. A hostess is responsible for greeting customers, seating them at tables, and ensuring they have a comfortable dining experience. On the other hand, a chef is in charge of preparing and cooking food in the kitchen. In a family-owned restaurant, the wife may take on multiple roles to contribute to the smooth functioning of the establishment.

4. The resident manager is the hotel manager who permanently lives in the hotel. This term is often used in smaller or boutique hotels where the manager resides on-site to be readily available for any emergencies or guest needs that may arise outside of regular working hours.

5. The receptionist registers hotel guests and assigns rooms to them. When guests arrive at a hotel, they are required to check-in at the reception desk. The receptionist collects their personal information, such as their name, contact details, and payment method, and assigns them a room based on availability and their preferences.

6. In a large hotel, the hotel manager is a professional hotelier. The term hotelier refers to someone who is highly skilled and experienced in managing hotels. They have extensive knowledge of the hotel industry, including operations, marketing, and guest services. Their main goal is to ensure the hotel's success by providing exceptional customer experiences and maximizing profitability.

7. The chef's special is a special dish for which the restaurant is famous. It is a unique and often seasonal dish that the chef creates to showcase their culinary skills and creativity. The chef's special is usually not a regular item on the menu but is offered as a limited-time promotion to attract customers and add variety to the dining experience.

8. The restaurant manager is in charge of the restaurant policy and operations. They oversee the day-to-day activities of the restaurant, including managing the staff, ensuring food quality and safety, handling customer complaints, and maximizing revenue. The restaurant manager is responsible for creating a positive dining experience for customers while also achieving financial goals and maintaining the restaurant's reputation.

9. The receptionist is in charge of check-in. As mentioned earlier, the receptionist handles the check-in process for hotel guests. This involves verifying their identification, collecting payment, issuing room keys, and providing them with any necessary information about the hotel and its amenities.

10. The concierge can act as a travel agent. In addition to their other responsibilities, such as making reservations and providing information about local attractions, a concierge can also assist guests with travel arrangements. They can help book flights, reserve rental cars, and provide advice on transportation options.

11. The pastry chef is in charge of preparing pastries and sweet dishes. A pastry chef specializes in the creation of baked goods, desserts, and other sweet treats. They are skilled in techniques such as dough preparation, cake decorating, and chocolate work. The pastry chef ensures that the restaurant or hotel's dessert menu is delectable and visually appealing.

12. The chef works in the food and beverage department of a hotel. The chef is responsible for planning, coordinating, and supervising the preparation and cooking of food in the kitchen. They create and execute menus, manage kitchen staff, ensure food safety standards are met, and maintain the quality of dishes served to guests.

13. The assistant manager manages the hotel when the general manager is not present. The assistant manager is the second-in-command and is responsible for overseeing operations in the absence of the general manager. They assist in managing staff, handling customer concerns, monitoring financial performance, and ensuring the smooth functioning of the hotel.

14. The receptionist must send the signed registration cards to the cashier's office. After guests check-in and complete the registration process, the receptionist typically sends the signed registration cards to the cashier's office. The cashier's office is responsible for processing payments, handling financial transactions, and keeping records of guest charges and payments.

15. In an individual restaurant, the restaurant manager is in charge of the type of cuisine. In an independently owned restaurant, the restaurant manager has the authority to determine the type of cuisine that the restaurant will specialize in. This includes selecting menu items, sourcing ingredients, and ensuring the culinary offerings align with the restaurant's concept and target market.