Identify key points in the article and extract information from it to pass on to your partner.
Let your partner see whether key points identified by you are the same as those covered in the article. Let him agree or disagree with you.
UNIT 11
HOTEL BARS
Pre-reading
| order control cycle character opportunity director king policy |
| business period tube relax percent favor liquor risk |
1. Read and translate the following international words:
sophisticated
automatic
system
calculate
department
operation
premium
alcohol
2. Read and translate the following groups of words derived from a common root:
1) social — socialize — socialism — sociable — society;
2) please — pleasure — pleasurable — pleased — unpleased — displeased — displeasure;
3) depart — departure — department — departmental;
4) efficient — efficiency — inefficiency — inefficient;
5) invent — inventory — inventive — invention — inventor;
6) measure — measured — measurement — measureless;
7) character — characteristic — characterize — characterless — characterization;
8) manage — manager — managerial — managerial — management — manageable;
9) busy — business — businessman — businesswoman — business-person — businesslike.
Reading
3. Read the text and translate it. While reading try to find answers to these questions:
1. What criteria is bar efficiency measured by?
2. Why are bars an important revenue source for the food and beverage departments?
3. What pour cost do food and beverage directors usually expect?
HOTEL BARS
Hotel bars allow guests to relax while sipping on a cocktail after a hectic day. This opportunity to socialize for business or pleasure is advantageous for both guests and the hotel. Because the profit percentage on all beverages is higher than on food items, bars are an important revenue source for the food and beverage departments. The cycle of beverages from ordering, receiving, storing, issuing, bar stocking, serving, and guest billing is complex, but, unlike restaurant meals, a beverage can be held over if not sold. An example of a world-famous hotel bar is The King Cole Bar in the St. Regis Hotel in New York City. This bar has been a favored New York «watering hole» of the rich and famous for many years. The talking point of the bar is a painted mural of Old King Cole, the nursery rhyme character.
Bar efficiency is measured by the pour/cost percentage. Pour cost is obtained by dividing the cost of depleted inventory by sales over a period of time. The more frequently the pour cost is calculated, the greater the control over the bar.
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Food and beverage directors expect a pour cost of between 16 and 24 percent. Generally, operations with lower pour costs have more sophisticated control systems and a higher-volume catering operation. An example of this would be an automatic system that dispenses the exact amount of beverage requested via a pouring gun, which is fed by a tube from a beverage store. These systems are expensive, but they save money for volume operations by being less prone to pilferage, overpouring, or other tricks of the trade. Their greatest savings comes in the form of reduced labor costs; fewer bartenders are needed to make the same amount of drinks. However, the barperson may still hand pour premium brands for show.
Hotel bars are susceptible to the same problems as other bars. The director of food and beverage must set strict policy and procedure guidelines and see to it that they are followed. In today's litigious society, the onus is on the operator to install and ensure responsible alcohol service. If a guest becomes intoxicated; and is involved in an accident, the server of the beverage, the barperson, and the manager may all be liable.
Another risk bars encounter is pilferage. Employees have been known to steal or tamper with liquor; they could, for example, dilute it with water or colored liquids, sell the additional liquor, and pocket the money. There are several other ways to defraud a bar. One of the better-known ways is to overcharge guests for beverages. Another is to underpour, which gives guests less for their money. Some bartenders overpour measures in order to receive larger tips. The best way to prevent these occurrences is to have a good control system, which should include shoppers — people who are paid to use the bar like regular guests, except they are closely watching the operation [1, 175—176].
Vocabulary notes
2. hectic зд. беспокойный, активный, насыщенный событиями
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3. beverage напиток
4. food item блюдо (как еда и пункт в меню)
5. billing выписывание счета
6. to be susceptible (to smth) зд. быть подверженным (чему-либо)
7. saving экономия
8. advantageous благоприятный; выгодный; полезный
9. liquor амер. разг. спиртной напиток (виски, водка, джин)
10. depleted исчерпанный, израсходованный
11. inventory товары, предметы, продукты, внесенные в инвентарь (в опись)
12. nursery rhyme character персонаж детского стишка
13. guidelines основные (руководящие) принципы
14. pouring gun зд. автоматическое разливочное устройство (по принципу действия и конструкции похожее на пистолет, отсюда — gun)
15. beverage store зд. место для хранения напитков (к которому бармен лишен доступа)
16. to be liable нести ответственность (в т.ч. юридическую)
17. pilferage = pilfering мелкая кража; мелкое воровство на рабочем месте
18. onus обязательство, ответственность
19. litigious любящий судиться по любому поводу; сутяжнический (о людях, их характере)
20. to tamper (with smth.) вмешиваться (во что-либо); зд. разбавлять
21. to dilute разбавлять
22. to pocket присваивать, прикарманивать
23. to defraud обворовывать, обманывать, вводить в заблуждение, мошенничать
24. to underpour не доливать
25. to overpour переливать
26. shopper зд. человек, которого специально нанимают для того, чтобы под видом обычного клиента он незаметно следил за работой бармена
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4. Match each word on the left with the correct definition on the right:
1) defraud
2) litigious
3) tamper
4) liquor
5) pilfer
6) shopper
7) price
8) guest
a) a) touch something that you should not touch, and change it in some way, often because you want to spoil it
b) always ready to deal with disagreements by suing (=starting a legal case) rather than by discussion
c) strong alcoholic drink
d) get money from a person or organization in a dishonest way
e) aperson who is paid to use the bar like an ordinary guest and to closely watch the bartender's work.
f) steal things, especially from the place where you work
g) someone who is paying money to stay at a hotel or eat in a restaurant
h) the amount of money that you have to pay in order to buy something [7], [8]
5. Match the synonyms:
1) famous
2) steal
3) strict
4) happen
5) alcohol
6) barperson
7) way
8) drunk
9) liable
a) method
b) bartender
c) intoxicated
d) well-known
e) occur
f) exact
g) liquor
h) pilfer
i) responsible
6. Match the antonyms:
1) underpour
2) high
3) soft drink
4) famous
5) colorless
6) best
7) small
8) good
a) unknown
b) worst
c) large
d) low
e) overpour
f) colored
g) poor
h) liquor
7. Answer the questions on the text:
1. Why are hotel bars advantageous for both the hotel and guests?
2. What risks do bars encounter?
3. Why should strict policy and procedure guidelines be set in hotel bars?
4. Why is the profit percentage on food items lower than on beverages?
5. What bar has been a favored New York «watering hole» of the rich and famous for many years?
6. What should the bartender do if a guest becomes intoxicated and gets involved in an accident?
7. What makes bars an important revenue source for the food and beverage departments?
8. What can the bartender dilute liquor with?
9. Why would bartenders want to dilute liquors?
10. What other ways are there to defraud a bar?
8. Use proper words and phrases in the box to complete these sentences.
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1. The manager must set strict policy and procedure guidelines and see to it that _____.
2. Sports Bar and Pirushka u Gansa have been favored Nizhny Novgorod _____ for many years.
3. Bartenders are known to steal or tamper _____.
4. One of the ways ________ is to overcharge customers for drinks.
5. ____ to prevent defrauding a bar is to have a good control system.
6. Another way to defraud a bar is
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