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In addition to a restaurant, most hotels also have a bar or cocktail lounge where drinks are served. Bartenders work behind the bar, which, of course, is the long counter familiar throughout the world. They mix drinks and serve them to the customers at the bar. Additional waiters or waitresses are needed to serve customers who are seated at tables. In a very busy bar, one bartender may fill orders only for the waiters while others take care of the guests at the bar. The bartenders usually act as cashiers in addition to their other duties. The bar or cocktail lounge may also offer food service, although it is usually simpler than the food served in the hotel dining room.
Providing meals and drinks in the guests' rooms is another service extended by most hotels. Room service is ordered by telephone from a menu that is placed in each room. The menu itself in some cases is the same as the one for the dining room, but more often it is simplified to make for easier preparation and service. Special employees take the orders and special waiters carry them to the rooms. To cut down on orders for ice and soft drinks, many hotels have machines on each floor to dispense these items.
Room service in most hotels closes down at the same time the kitchen does, normally between ten o'clock and midnight. Some luxury hotels have small kitchens or pantries on each floor that are used either for warming food or for preparing breakfasts. More room service orders are for breakfasts than for any other meal. In some hotels, the guest can order breakfast before he goes to bed by filling out a slip which he leaves outside the door. The meal is then served at the time the guest has specified.
Even in hotels with more than one restaurant, there is usually just one central kitchen. The special types of food served in the various restaurants are normally prepared by different chefs and cooks rather than in separate kitchens. The food and beverage service is then supplemented and the delivery of it speeded up by means of service bars and pantries. There are, of course, exceptions to this arrangement, but the efficient use of space for storage of the many items that must be kept on hand for the restaurants and bars. These items include not only the food and beverages themselves, but items such as table linens, dishes, knives, forks, spoons, plate warmers, trays, ashtrays, aprons and dish towels.
One food and beverage facility that is often not connected with the main hotel kitchen is the snack-bar. The snack-bar is small unit that provides fast-order foods and drink service to guests who are using the hotel's swimming pool or some other recreational facility. Snack bars are a prominent feature of resort hotels. Where the recreational facilities are in great demand, the snack bar often has its own staff of cooks, usually of the short-order variety, and waiters and waitresses (2463 знака).
(Королева Н.Е. Английский язык. Сервис и туризм. English For Tourism: Учебное пособие / Н.Е.Королева – Изд. 5-е – Ростов н/Д:Феникс, 2011. – 407с.)
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