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