Nyelvtanulás | Angol » Idegenforgalmi angol felsőfokú feladatsor, 2002

English Test for Tourism and Catering Advanced Level Listening Comprehension SAMPLE Text 1 You will hear Bill Richards, a tourism expert forecasting the future of tourism. Questions 1- 4 Choose the appropriate letter a)-c) and write the letter onto the answer sheet. 1. The World Travel and Tourism council make excessive prognoses for a) personal reasons b) political reasons c) analytical reasons 2. The WTO forecasts are a) consequent b) untrustworthy c) conventional 3. The WTO have been keeping and maintaining statistics for a) about forty years b) a decade c) twenty-thirty years 4. 4 The WTO claim that tourism in Europe a) shows slower growth b) has always been slow c) shows considerable growth Questions 5 - 10 Complete the sentences with NO MORE THAN 4 WORDS according to the text Growth is happening in what were underdeveloped countries, now developing countries, the .(5) is travelling more We are travelling more.(6) Providing the world economy(7), there is no reason to believe that

it will not.(8) People .(9) to Nepal and (10) of Africa Questions 11 – 14 Decide if the following statements are true (T) or false (F) according to what you hear. 11. Several of the media will pressure people to set themselves aims of travel destinations 12. Most of the relatively new natural and man-made attractions have been offered to potential customers through the Internet. 13. There are exact forecasts in what ways tourism will expand 14. Transport, media and education provide plenty of new travel opportunities 2 Text 2 You will hear a radio programme including interviews with farmers on farm tourism Questions 15 – 19 Look at the list of phrases of Farm Tourism and write the five appropriate letters from a) – i) which are mentioned in the text in boxes 15 -19 (a) (b) (c) (d) (e) (f) (g) (h) (i) tourists working on the farm an authentic rural experience learning to handle horse –drawn carriages finding a niche selling the crop to town people offering farmyard

aromatherapy farmers supplement their income by farm tourism farmers in Devon and Cornwall have big agricultural businesses ’Farm Tourism 2000’ is a marketing co-operative Questions 20 – 24 The reporter and the project director take turns in describing what happens in farm tourism. Which are Simon’s and which are Jean’s statements? Write the names on your answer sheet. Jean Woodcraft 20. Need for various facilities 21. Cooperation instead of competition. 22.A new organization facilitating quality assurance. 23. Combining old and new functions of farms. 24. Locally produced ingredients in dishes. Simon Tellison 3 Questions 25 – 30 Answer the questions in NO MORE THAN 4 WORDS 25. Helen Westwater’s guests are easing down gradually What does this fit in well with? 26. What is the niche of John and Allison Werren’s Waterloo Farm? 27. What is important for farmers if they’re going to specialize, according to Simon, the reporter? 28. How does John Werren describe

the roads around his farm? 29. At what speed do vehicles take farm visitors around, according to Werren? 30. How was life different for visitors on Werren’s farm? 4 English Test for Catering and Tourism Advanced Level Listening Comprehension SAMPLE ANSWER SHEET 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. Code: First Marker: Score: Second Marker: 5 English Test for Tourism and Catering Advanced Level Listening Comprehension SAMPLE KEY 1. 2. 3 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29 30. B C A a The Asian market To Asia Sustains itself Continue to expand Will want to go Strange parts of Africa T F F T B  D  F  Any order is correct G  I  Jean Simon Simon Jean Jean Doing aromatherapy and reflexology British motorbikes Try something they enjoy (are all) quiet Forty or fifty miles Gentler and more passive 6 English Test for Tourism

and Catering Advanced Level Listening Comprehension SAMPLE TAPESCRIPT Text 1 2minutes 15 seconds. Break between the two recordings:10 seconds Break on the spot: 2 minutes You will hear Bill Richards, a tourism expert forecasting the future of tourism The World Tourism Organization are making forecasts all the time and something called the World Travel and Tourism Council make very exaggerated forecasts but they do that much more for political reasons. The World Tourism Organization’s forecasts are a little more conservative and certainly believable on the track record /statisztika, eddigi eredmény) of the thirty – forty years they’ve been keeping them and maintaining them. And they are believable in the sense that they are saying that growth of tourism in Europe is slowing down whereas it’s growing in what were underdeveloped countries, now developing countries, the Asian market is travelling more. We are travelling more to Asia But growth is there and providing the world

economy sustains itself, there are too many blips (átmeneti hibák) here and there, there is no reason to believe that it will not continue to expand. The ways in which it will expand are a little difficult to forecast. People will want to go to Nepal and strange parts of Africa. There will be pressure from the media, particularly television which will set objectives to people to go and achieve. Look at that wonderful desert, look at that mountain, look at that wonderful museum. These are things that are put in front of you through the medium of television which is comparatively new all the time. And the ability to achieve that, to go to St.Petersburg to see the Hermitage is not difficult And you won’t think of it today but tomorrow you see this programme and it’s ’Ah, I must go!’ And you can. So it’s a combination of the wealth of the ability in terms of there are transport, forms of transport to enable you to do it, and the media and education that goes along with it.

7 English Test for Tourism and Catering Advanced Level Listening Comprehension SAMPLE TAPESCRIPT Text 2 4 minutes Break between the two recordings:10 seconds Break on the spot: 2 minutes WARNING! THIS TEXT IS MUCH LOUDER THAN TEXT 1 You will hear a radio programme on Farm Tourism including interviews with farmers Now after years of low prices driving a horse and cart through their profits, farmers in the West Country now have the option of turning to ’Cartwheel’. That’s the marketing name that has been created to promote farm tourism in the south-west. To succeed though the ’Cartwheel’ members are being told it’s no longer enough to provide an authentic rural experience for pellet townees ( a városokból kilövellt, a vidék dolgaiban tudatlan városlakók), as there are already too much of that. No, the latest crop is niche Find something no one else is doing and then promote it. Simon Tellison reports now on how bracing (frissítő) farmyard aromas are losing ground

these days to aromatherapy. Simon ’Afflicted farms in Devon and Cornwall depend on tourism to survive. Half as many again use it to supplement their income. These aren’t the huge agri-businesses found in other flatter parts of the country but tend to be less than 200 acres, mainly dairy but some arable. Jean Woodcraft is project director of the local marketing co-operative „Farm Tourism 2000”. Jean ’So many farmers now have to diversify (több lábon állni) and see the need that they do have to take this route. And in many cases it’s a new knee-jerk (automatikus, reflex-szerű)reaction to the same kind of thing. Maybe just looking at self-catering, accommodation, to the extent that we now have an oversupply in certain locations.’ Simon ’When there’s comparatively little money going around with somewhat uncooperative , if farmers compete head to head with their neighbours, so „Farm Tourism 2000” is trying to 8 help co-ordinate the marketing efforts promoting

diversity under the one new logo „Cartwheel”. That they hope will become a guarantee of quality” Jean ’They would have to ,still, be working farms, to still be gaining incomes from primary agriculture. We’re saying that if they do have animals then there is an accessibility to the animals for their guests or visitors to interact within some way. We’re saying that if they provide food we’d like them to source it locally to provide local menus, wholesome food with a vegetarian option.’ Simon ’So the farmers have the challenge of preserving their way of life while offering something different from their neighbours. Helen Westwater lives in Butterlet(?) Farm near Lithguard She is enhancing the rural idol by offering guests aromatherapy and reflexology.’ Helen ’We’re completely in the middle of nowhere and they’re generally racing around with their mobile phones tapping them anxiously because were slightly in a different valley. And then gradually you see them

easing down and that’s what fits in well with doing aromatherapy and reflexology. It’s a perfect place to relax There’re open fields, they can walk over the farm lands, there’s 258 acres, there’s a neolithic hill built on top a farm.(???)’ Simon ’Further north, near Loanstone, John and Allison Werren run Waterloo Farm. Theyve been offering Bed and Breakfast for ten years. Now it’s become ’Cornish Classic Holidays’ Their niche is British motorbikes some of which are available for rides. This is a 500 AJS 1954 And does work, does it? It will start, yes, eventually. If they are going to specialize, it’s important that farmers try something they enjoy as if it takes off. They may find themselves devoting a lot of time to their new project that shouldn’t cause John Werren too many problems.’ John ’The roads around us are all quiet. You rarely meet a car or lorry, occasionally a tractor and we potter along( lassan piszmogva haladunk) with one of these machines

with sort of 40 to 50 miles an hour there’s time to look at the view, to appreciate the countryside. It’s like going back in time to when people weren’t in such a hurry to get somewhere where life was gentler and more passive.’ English Test for Tourism and Catering Advanced Level Writing SAMPLE You can spend 50 minutes on this test. Total: 20 marks You are the Human Resources Manager for Exotic Holidays. The company requires young people fluent in English and with good communication skills to work on stand during International Tourism Fair in Athens, May 5th-May 10th. Previous experience of similar work is an advantage. Pleasant manner and high standard of personal appearance are essential. You have interviewed several candidates Look at the table containing your notes on two of them. Name Age Marital status Profession Experience Qualifications Travel Spoken English Manner Appearance Alexis Pelios 21 single student tourist guide, trade fair college courses Europe, the USA

fluent, but erratic pleasant, self-confident, informal, jeans Elena Riva 35 married translator travel agency, translation translating diploma accurate, but slow serious, correct well-dressed Your task: Write an assessment report of about 200-250 words about the two candidates pointing out their strengths and weaknesses relevant to the position. Recommend one or the other or both of them for the job, justify your choice(s) adequately. Invent any other detail SUGGESTED KEY English Test for Tourism and Catering Advanced Level Writing SAMPLE Suggested solution: EXOTIC HOLIDAYS Assessment Report - Elena Riva and Alexis Pelios This is a report on the above two candidates interviewed for the forthcoming International Tourism Fair in Athens, May 5th to May 10th. Elena Riva This candidate is 35, married and is a translator by profession. She has a diploma in translating. Her work experience is in doing translations in a travel agency and she has not much travel abroad. Her spoken

English was slow but accurate. Her disposition was serious and correct at times but this was possibly due to the interview situation. She seemed to be well presented at the interview. Alexis Pelios This candidate is 21, single and still a student. He has, however, already had some work experience as a tourist guide and worked at a trade fair. He is currently attending a college course in Tourism and Trade which he became interested in after travelling extensively through Europe and taking a package holiday to the USA. He spoke English fluently but erratically during the interview. He had a pleasant and selfconfident personality but he dressed casually Recommendation Both candidates appeared to have some of the qualifications and personal qualities for the job. Although Elena Riva was tidily dressed, she did not seem to have the self-assuredness that is needed for this type of work. On the other hand, Alexis Pelios seemed at ease with meeting new people which would be very beneficial at

a trade fair. He was also energetic and a confident speaker. However his appearance would need to be addressed before an offer of employment can be made. Roger Manton (Human Resources Manager) Advanced English Test for Tourism and Catering READING SAMPLE MATERIAL You can spend 60 minutes on the Reading test. Write all the answers on the Answer sheet. Questions 1-4 Choose the most suitable headings for boxes 1-4 in the text from the list of headings below. Write the appropriate numbers (i-v) in boxes 1-4 on your answer sheet. There are more headings than paragraphs so you will not use one of them. List of headings (i) (ii) (iii) (iv) (v) More surprises Hotels of the past Service with a smile The great escape Recycled office space Hotel 2050 We may not all be in the hospitality business, but we know what you like. But would your preferences correspond with visions of twenty-first-century future hotels? David Churchill has his own views. A Four y oung ar chitectural s tudents from

P oland m ay hav e t he r ight i dea about w hat the hotel of the twenty-first century will look like: a floating giant-sized helium-filled dirigible that drifts above the horizon, offering spectacular views and all the services the traveller of the next century would come to expect. B Sounds far-fetched? N ot nec essarily, s ince al l t he t echnology i s i n pl ace at the moment to make it work: indeed, dirigibles are somewhat rather old-fashioned technology for the bright new Millennium. What the young Polish students discovered – and which won them a prize in a recent international architectural competition – is that imagination is the key when it comes to viewing the future. CLEVER CONCEPTS C They were not alone in coming up with some clever concepts of what the hotel of the future w ould l ook l ike. Young Fr ench ar chitects al so s aw t he hot el of t he future as bei ng more mobile than we are traditionally used to. They developed a des ign for a ho tel vehicle, which t

hey c alled a “ turtle” and w hich c an s lide on w ater and f ly ov er l and, i ncorporating advanced t echnology while br inging i ts guests closer t o nat ure. “Travellers m ay c hoose t o locate either in the natural setting of a lagoon, or within a volcano, with technology providing the capability to enjoy either,” they argued in their award-winning submission. INSPIRED JELLYFISH D Slightly more practical was the overall winning design in the competition, put forward by a g roup of Oklahoma-based students. Their pr emise was that w ith 70 per cent of the earth’s s urface covered by oc ean, i t s eemed that an under water ho tel of fered the bes t solution. “The design inspiration is derived from a jellyfish, whose top portion serves as an instrument for propulsion and buoyancy, and whose lower portion is where the essence of the organism lies,” the students suggested. E They saw a future hotel as being “a place of refuge from the highly technological and

sometimes impersonal world of 50 years’ time.” It would be located in any aquatic location where water t emperature i s c onducive t o s wimming, and w hose dept h is adeq uate t o hol d the structure. 1. F Not all of the next generation of international architects, however, believe that hotel design o f the future w ill need s uch radical r e-engineering. E mily Fi sher from B all S tate University in Indiana took a more pessimistic view than most of her contemporaries: she saw the need in the next half-century to design hotels that utilised empty office towers in urban centres, vacated by the new generation of internet-linked home-workers. G Her i dea i s t o us e the s hell of t hese em pty s kyscrapers t o pr ovide a s elf-sufficient hotel: prefabricated room pods hang from the structure by cables, surrounding a large atrium. Pods may be inserted and removed as needed. H The hotel building, she adds, “is designed as a bridge between ground and air transportation – a g

ateway to the city streets for those arriving by air and a gateway to the sky for those arriving by land.” The judges liked the idea: “It’s one thing to build brand-new structures all over, while this has a s ense of discovering things we already have. The future will of fer many oppor tunities for t his k ind o f r evitalisation of ur ban c entres w ith out dated buildings.” HAVENS OF SOLITUDE I Howard Wolff, a partner in international architects Wimberly Allison Tong & Goo (they designed t he D isneyland H otel at D isneyland Paris out side P aris) w ho s ponsored the competition to celebrate their 50th anniversary, believes that the lessons to be drawn from the young ar chitects w ere v ery pos itive, e ven t hough m ost w ere s lightly pe ssimistic about the future. J Given that the students were given a free rein to use their imagination to look into the first hal f o f t he nex t c entury, t heir i deas m ostly lacked t he har d edge of pr acticality. B ut considering

that most hotel design has not changed much in the past 50 years – the Ritz in London, for example, has just celebrated its ninetieth birthday looking much the same as it did in Edwardian times – how likely is change to come about? And what are the key trends that will shape hotels for the next generation? BUSINESS AS USUAL K Perhaps uns urprisingly, the bi ggest trend w ill be t hat t he bas ic des ign o f hot els w ill probably not c hange t hat m uch: hot els will s till need t o pr ovide t he same facilities o f accommodation and amenities that they do today. Smart hotels will join the ranks of smart buildings, able to save their owners and operators large s ums o f money t hrough e ffective s ystems m anagement. B ehind the s cenes, ho tel operators w ill ut ilise c omputerised bui ldings s ystems and c ontrols t o monitor room us age, energy management, staff levels, security and so on. L Smart bui lding m aterials w ill a lso i mpact on hot el des ign. A lready t here ar e

eyeglasses that darken when outside and lighten when entering a building: such smart glass in architecture will be able to change the transparency and colour of hotels almost on demand. 2. M Many hot el oper ators are i mplementing w ays t o i mprove t he l evel o f service. Business travellers in particular complain most strongly about check-in and check-out delays: hence the move to provide al ternatives to the conventional front-desk, with new check-in methods u tilising c redit cards w hich enabl e t he g uest t o go di rectly t o t heir r ooms. P ublic areas a re al so be coming smaller, more c omfortable and – in s ome c ases – offering m ore flexible spaces. N This se rvice-led s trategy i s known t o s ome futurists as “ mass c ustomisation” – the one person/one product approach that is gaining momentum in every customer field. People want the freedom to choose and not the “one-size-fits-all, take-it-or-leave-it” attitude that has been so prevalent in the

past. If travellers want an underseas hotel, then that is what they will get. GLOBAL CONNECTIONS O Video-conferencing and e-mail have not stopped the need for business meetings, just as video rentals have not had the negative impact on cinema attendance many feared. P Hence t he need for business m eetings, conferences, s ymposiums, s eminars, workshops and exhibitions will continue to expand, placing an i ncreasing demand on ho tels to provide facilities that respond to the particular need of each of these activities. 3. Q Hotels will less often be viewed as single-purpose properties: either a bu siness hotel or a leisure resort, with the associated problems of providing the right type of amenities from the same facilities to different groups. There w ill be a bl urring o f w hat def ines l eisure: t he t raditional hol iday c oncept o f r est and relaxation will remain, but there will be a demand for new leisure activities and entertainment experiences: hotels will have to create

such “activity centres” to woo their customers. More business travellers will seek to combine a business trip with a leisure break, utilising more effective available time. R At the same time, some hotels will capitalise on the growing demand for interactive entertainment and gambling, typified by the giant leisure complexes that characterise modern Las Vegas. The combination of hospitality, leisure and entertainment and gambling is not just limited to the exotic locations of Vegas or Sun city in South Africa, but will become applicable even in city centres and resort locations world-wide. 4. S As with all crystal-ball gazing into the future, the hotels of the next generation may yet surprise us all. Certainly much of the existing hotel planning for the future is centred on the room and improving that immediate environment for the traveller. Marriott’s “Room that Works”, Westin’s “Guest Office”, Hyatt’s “Business Plan” and Hilton’s “Smart Desk”, featured in

earlier issues of Business Life are all concepts that seek to turn a hot el bedroom into an office during the day. T But w ith out -of-room design, t he t rend s eems towards a m ore l eisure-based approach, seeking to create the familiarity of a home-from-home in the public areas, and to look for more innovative exterior design. Yet there remain many unresolved issues that will determine the shape of hotels to come: many of today’s destinations are likely to be overbuilt or seem “ old hat ” t o t omorrow’s i ncreasingly s ophisticated traveller. H ow far w ill travellers go to see something new and uns poiled, and w ill society allow the environment to be threatened in this way? Perhaps the idea put forward by New York students of capturing a near-Earth asteroid and building a hotel in space by the middle of the next century doesn’t seem so far-fetched after all. If only Cesar Ritz were alive to see it happen (Business Life, 1996) Questions 5-11 Indicate which

design/designs the following information refers to. It can refer to more than one designs or to none. Tick the appropriate boxes on your answer sheet The design of Polish French OklaEmily students students homa Fischer students New York students 5. It serves as an airport, too 6. An animal gave the idea of the design. 7. It is specially built for business travellers. 8. It can move 9. The technology of building it is not yet available. 10. It won the first prize 11. It is an opportunity to leave outside world and get closer to nature. Questions 12-16 Indicate where the hotels are located by ticking the appropriate boxes on your answer sheet. You can tick more than one boxes if appropriate. in air The design of 12.Polish students 13.French students 14.Oklahomabased students 15.Emily Fischer 16.New Yorkbased students in water on water’s surface on earth’s surface in the universe Questions 17-22 Fill in the summary about the main trends of hotel industry by CHOOSING NO MORE

THAN THREE WORDS for each blank from the text of paragraphs K-L. Write your answers in boxes 17-19 on your answer sheet. It is likely that the principal . (17) will be similar to what it is today However, there will be big changes in . (18), which will be computerised more than ever The other big change in hotel design will be due to the influence of . (19), which will soon be used in architecture as well. Fill in the summary about the look of future hotels by CHOOSING ONE WORD for each blank from the text of paragraphs S-T. Write your answers in boxes 20-22 on your answer sheet. A hotel room will be like a(n) . (20), public areas will be like a(n) (21), the outside shape will be . (22) Questions 23 - 27 In boxes 23 - 27 on your answer sheet write T if the statement is TRUE according to the text F if the statement is FALSE according to the text NS if the statement is NOT STATED in the text. 23.The Ritz in London is going to be refurbished soon to get a new look 24.Some hotels have

already got windows that darken or lighten according to needs 25.Business travellers will be able to check-in without having to go to the check-in desk 26.‘Mass customisation’ means the same as ‘one-size-fits-all’ attitude 27. Future hotels will fall into three main categories serving either business travellers or holiday-makers or gamblers. Questions 28 - 30 Choose the appropriate letter a) - d) and write it in boxes 28 - 30 on your answer sheet. 28. The Oklahoma-based students’ hotel can be located in water which a) is warm and deep enough for the guests to swim in. b) is warm enough for the guests to swim in and deep enough for the construction. c) makes it possible for the construction to float. d) never freezes due to mild climate. 29. According to Emily Fischer’s design, old office buildings will be converted in the following way: a) The old walls will be changed for mobile ones on each floor. b) A cable system will be installed to access city streets easier. c) All

the inside walls will be removed. d) All the inside walls and floors will be removed. 30. The appearance of video-conferencing and e-mail will a) not affect the increasing demand for facilities of business meetings and conferences. b) result in increasing demand to install such facilities in hotel rooms. c) result in decreasing demand for facilities of business meetings and conferences. d) result in increasing demand for facilities of business meetings and conferences. Advanced English Test for Tourism and Catering SAMPLE MATERIAL Reading ANSWER SHEET Code: First Marker: Score: Second Marker: 1. 2. 3. 4. The design of Polish students French students Oklahoma students Emily Fischer New York students 5. It serves as an airport, too 6. An animal gave the idea of the design. 7. It is specially built for business travellers. 8. It can move 9. The technology of building it is not yet available. 10. It won the first prize 11. It is an opportunity to leave outside world and get

closer to nature. in air The design of 12. Polish students 13. French students 14. Oklahoma-based students 15. Emily Fischer 16. New York-based students 17. 18. 19. 20. 21. 22. in water on water’s surface on earth’s surface in the universe 23. 24. 25. 26. 27. 28. 29. 30. Advanced English Test for Tourism and Catering Reading 1. 2. 3. 4. KEY SAMPLE MATERIAL v iii iv i The design of Polish students 5. It serves as an airport, too 6. An animal gave the idea of the design. 7. It is specially built for business travellers. 8. It can move 9. The technology of building it is not yet available. 10. It won the first prize 11. It is an opportunity to leave outside world and get closer to nature. in air The design of 12. Polish students  13. French  students 14. Oklahomabased students 15. Emily Fischer 16. New Yorkbased students 17. design/facilities 18. systems management 19. smart building materials 20. office 21. home 22. innovative 23. NS 24. F French students

Oklahoma students Emily Fischer New York students       in water  on water’s surface on earth’s surface   in the universe   25. 26. 27. 28. 29. 30. T F F b d a English Test for Tourism and Catering Advanced Level Function and Content SAMPLE You can spend 20 minutes on this test. Total:10 marks Answer the following questions. Write a paragraph of about 70-80 words for each 1. Explain why tour operators and air carriers are interdependent. 2. Describe a few factors which might affect the customer’s meal experience in a restaurant SAMPLE KEY English Test for Tourism and Catering Advanced Level Function and Content SAMPLE Suggested answers: 1. In the planning stage of a tour, airlines have to consider the fixed and variable costs of an aeroplane and the aim to achieve profit. Tour operators buy seats in bulk They want the lowest price possible so that they can re-sell all the seats they have purchased. As tour operators

buy in bulk, carriers are prone to losing passengers. To protect their existing business, carriers impose conditions on the resale of tickets, e.g tour operators must build in the price of tickets as part of a package or IT. To fill empty seats, tour operators also choose to charter whole planes. 102 szó 2. The main aim of food and beverage operations is to achieve customer satisfaction In other words, to meet the customers needs. The needs that the customer might be seeking to satisfy are: Physiological: For example the need to sate ones appetite or quench the thirst Social: E. g going out with friends or business partners Psychological: For example the need for variety Convenience: E. g the physical impossibility of catering at home The customer who is not able to satisfy his/her needs will be a dissatisfied customer. Therefore food and beverage operators should be aware of factors which might affect the customers meal experience. These range from location to the acceptance of

credit cards, and from attitudes of staff to the behaviour of other customers. Firstly, the range of food and drink on offer is of paramount importance, but so is the method, speed and reliability of service. Cleanliness and hygiene are key issues, but providing value for the price is also essential. Last but not least the success of a restaurant might turn on its atmosphere, a fairly intangible concept including aspects such as decor, lighting, heating, furnishings and acoustics. Advanced English Test for Catering and Tourism Summary SAMPLE Give a summary of the following text in English in about 200 words. Szabad a vércsoportját? A Park Hotel Flamenco Boleró éttermében május első napjaitól az érvényes étlapon külön oldal kínálja három nyelven: „Menüajánlatok különböző vércsoportú vendégeknek.” – Szállodánktól nem i degen a c ivilizációs ár talmakkal s zemben f elvállalt m agatartás – mondja Jelfi J udit P R-manager. – A tulajdonosok el

várják, ho gy m ind nag yobb figyelmet fordítsunk környezetünk és a minket választó vendégek egészségének megóvására. Természetesen a hotel éttermének állandó étlapja is rendszeresen nyomon követi az aktuális g asztronómiai divattrendeket, í gy m eg k ell felelni a v endégkör ál tal napj ainkban támasztott k övetelményeknek – legyen enne k oka a ne mzetközi g asztronómia ü gyeletes irányvonala, vagy az Európában dúló állatbetegségek okozta sokkhatás. „Bizony, napj ainkban v alóban f urcsa s zokásokat al akítanak k i ez ek a j árványok – meséli Lusztig T amás m esterszakács, a s zálloda s éfje. – Az egyébként is visszaszorulóban lévő húsfogyasztás a mélypont felé közeleg. A megrendelt menükből mind gyakrabban marad ki a hús, de ak adt ol yan vendégünk, a ki k ifejezetten k érte, ho gy a g ulyáslevesében ne legyen marhahús.” Mindenesetre az igazgató korábban említett ötletének megvalósításába nagy

lelkesedéssel fogott bele a konyhaízekért felelős csapata. Munkájukban egy egzotikus című – magyarul is megjelent – könyv volt segítségükre: Az ABO terv – egy ősi rejtély nyomában. Az a merikai szerző az emberi vércsoportok fajtáit jelöli ilyen sajátos módon. A könyv részletesen taglalja a négy alapvető csoport (A, B, AB és nullás) biológiai jellemzőit, bőséges genetikai és biológiai magyarázatot adva a felállított tézisekre. Megtudhatjuk például, hogy a nullás vércsoportúakra jellemző az ingadozó pajzsmirigyműködés, ami többek között elhízáshoz vezethet, de ki gondolta volna például, hogy ugyanakkor az ember környezethez való é vezredes al kalmazkodása folytán kialakult néhány ol yan véralvadási faktor, am ely a korai 0-ás vércsoportú emberek vérében még nem volt jelen. Emiatt ezek vére nehezebben alvad. Na már most, a kutató mindebből megállapítja, hogy a halolajok, illetve a halételek igen ajánlatosak

a számukra. „Persze a k önyvben felsorolt számtalan jótékony hatású alapanyagból nálunk igen nehezen beszerezhető a bölényhús, a vándor alóza, a vörös aligátorteknős, de bőven találhatunk Európa ezen részén is mindennapos alapanyagokat a javallatban” – folytatja a séf. „Beszélgettünk hazai orvosokkal, akik többsége egyáltalán nem hisz ezekben a dol gokban, pedig az elv akár forradalmasíthatná az egész gasztronómiát. Mi úgy döntöttünk, hogy étlapunkon s zerepeltetünk e gy-egy menüt a különböző kategóriáknak megfelelően, mégpedig úgy, hogy követve az egyre elterjedtebb hazai gyakorlatot, a fogások kalóriaértékét is jelöljük.” „Tudjuk, hogy ez az ötlet nem fogja jelentősen növelni a forgalmunkat, hiszen az emberek többsége nem is tudja, milyen a vércsoportja. Mi elsősorban gegnek szántuk ezt a rovatot étlapunkon, de al kalmazását szigorúan az amerikai szakember által leírtak alapján ajánljuk. És

természetesen mindenkinek tudnia kell, hogy a menüsor egyszeri elfogyasztásától nem fiatalodik v issza öt -tíz é vet. M int m inden, ez a módszer i s c sak él etmódváltozással és az egészségesebb életmód alapoktól történő újra felépítésével érhet valamit” – fejezi be Lusztig Tamás séf. (tourizmusonline/Vendég 2001)428 szó-2838 karakter Advanced English Test for Catering and Tourism Summary SAMPLE SAMPLE SOLUTION: Blood groups on the menu In one of Budapest s hotel restaurants a new kind of menu was introduced last May, offering different menus for different blood groups. The owners always aim to keep step with fashion trends in gastronomy whatever the cause behind them. The new menu was based on the bestselling book of an American author (also published in Hungarian) who stated that health conscious eating should consider the four basic blood groups A, B, AB, and 0. For example, people in 0 group lack a factor which helps blood coagulation, so

they had better eat fish. The book suggests a number of exotic ingredients impossible to get hold of, but also there are plenty which are available Most of the medical profession rejects the theory, but the staff decided to draw up a menu according to these categories showing the calorie value of the dishes as well, which has more and more become a practice in Hungarian restaurants. They do not expect an increased turnover, since most people do not even know their blood group, it was meant as a gag on the menu, though they strictly followed the author’s suggestions. Certainly no one can believe that one meal can make miracles without a complete change of lifestyle. (206 szó)