Vocabulary

restaurant — ðåñòîðàí

establishment — ó÷ðåæäåíèå

menu — ìåíþ

food — åäà (ïèùà)

beverage — íàïèòîê

to consume — ïîòðåáëÿòü

premises — òåððèòîðèÿ çàâåäåíèÿ

venue — ìåñòî ñáîðà, âñòðå÷è; óñòàð. ðàéîí

Unit 7. Restaurants

diversity — ðàçíîîáðàçèå

Unit7. Restaurants

cuisine — êóõíÿ (íàïð. íàöèîíàëüíàÿ) revenue — äîõîä

rich — æèðíûé, ïèòàòåëüíûé (î åäå)

whilst — ïîêà

antiquity — äðåâíîñòü

retinue — ñâèòà

servant — ñëóãà

to flee — óáåãàòü

to dine out — îáåäàòü íå äîìà

to flourish — ïðîöâåòàòü

to spread — ðàñïðîñòðàíÿòüñÿ

approach — ïîäõîä

a la fran^aise — ïî-ôðàíöóçñêè

a la russe — ïî-ðóññêè

to help oneself — îáñëóæèòü ñåáÿ (ïîëîæèòü èç îáùåé òàðåëêè â ñâîþ)

help yourself! — óãîùàéòåñü! beyond — çà ïðåäåëàìè nearby - ïîáëèçîñòè

refined — óòîí÷åííûé, èçÿùíûé, èçûñêàííûé waiter — îôèöèàíò waitress — îôèöèàíòêà bill — ñ÷åò

origin — ïðîèñõîæäåíèå

to prohibit - çàïðåùàòü

restriction — îãðàíè÷åíèå

to license — ëèöåíçèðîâàòü

merit — çàñëóãà, äîñòîèíñòâî, êà÷åñòâî

to perceive — âîñïðèíèìàòü, ïîíèìàòü, ÷óâñòâîâàòü

roughly — ïðèìåðíî, ïðèáëèçèòåëüíî

assessment — îöåíêà

sample — îáðàçåö

to sample — ïðîáîâàòü

to award — íàãðàæäàòü

entire — ïîëíîñòüþ

thorough — òùàòåëüíûé

various — ðàçëè÷íûé

supply — ïîñòàâêà, çàïàñ, ñíàáæåíèå, ïðîäîâîëüñòâèå competition — êîíêóðåíöèÿ profit — ïðèáûëü obstacle — ïðåïÿòñòâèå


Àíãëèéñêèé ÿçûê äëÿ òóðáèçíåñà è ñåðâèñà

consistent — ïîñòîÿííûé

quality — êà÷åñòâî

hassle — áîðüáà, äðàêà, ññîðà

liability — îòâåòñòâåííîñòü

accident — íåñ÷àñòíûé ñëó÷àé, ïðîèñøåñòâèå