Unit 12 Conference Center "International" is designed to satisfied every demand of tourism events.

Conference Center "International" has 10 rooms with a capacity of 100-180 seats and a business center. Center facilities is provided by the latest equipment dedicated to this area of activity: chairs with tables, desks, flip charts, overhead projectors, screens, multimedia projectors, magnetic boards, billboards, copier, system enhancement, sound, microphones fixed and mobile, computers, internet access, secretarial services To customer demand is offered simultaneous translation. 2. World Trade Center Bucharest offers facilities for meetings and conferences consisting of: conference room with a capacity of 300 seats, with audio-video system and simultaneous translation facility, meeting rooms with 10-40 seats; reception hall with 200 seats. 3. Conference room rental is a very profitable business for hotels in the capital. Between 30-40% of the turnover of a hotel in Bucharest comes from renting rooms and related activities, while the average rate for conference and buffet is 25-30 euros per person. The most common are hotels Marriott, Hilton and Crowne Plaza Sofitel, which have a total of 40 rooms. In peak seasons, spring, autumn and early December, it is hard to find an affordable room, although lately appeared numerous halls, due to growing demand. In these periods, revenues from renting rooms exceed those obtained from tourist accommodation occupancy rooms are 80-90%. Depending on the nature of the event, conference, product presentation, cocktail party for our employees, seminars, round table, Christmas party, opt for a hotel or another. one from the other most important criteria in choosing a hotel is novelty. This explains the fact that after opening Marriott, Bucharest many companies have opted for this location. Not least the location is chosen according to the tariffs applied cuts and the existence of a firm agreement with a mom hotel chain. "Discounts are granted depending on the duration of the event (a full day or half a day), required services (room only, room and equipment, plus two extra cocktail or all accommodation), the number of events over a fixed period, the magnitude event of customer loyalty, "says Demian Otilia, Director of Sales at Ibis. Moreover, in the summer-July-august-releases hotels special offers, trying to attract customers. "For example, last summer we had a price of $ 29 per person for the conference (with two coffee breaks and lunch) offer which enjoyed great success, says Meda Vasiliu, director of sales at the Marriott Grand Hotel. Organization of events, which includes rooms, catering and equipment-contributing around 40% to the turnover of the hotel, the figure last year totaled $ 20 million. Profitability halls and hotels demand increase caused serious money to invest in such equipment. "Crown Plaza has invested $ 1.5 million in a large room (400mbp) opened in December last year, and the growth of wireless internet connection areas," explains Alina Costea sales department of the Crowne Plaza. In the near future, the hotel will focus on organizing conferences and seminars, so that income from these activities is, in 2003, between 35 and 35% of an estimated turnover of $ 8 million. Unit 13.Serving type functions in the department of nutrition are: matre dhtel, chief rank in team Pacolet waiter, head of senior tranche (which provides guerdon) sommelier, bartender, Chief Steward. Systems serving are five types: direct English system (with shelf on the left,) system indirectly (French)-the shelf on the table plate system to the right, the guerdon (a la ruse), self (Scandinavian, Swedish buffet) Breakfast can be continental (sitem completely) or American. Order prepared in a standard menu is the following: snacks (hot or cold, cooked liquids (soups, creams, soups, berserk, consomms) Prep fish, appetizers (cold or hot) prepared base (gaskets and salad) , cheese, sweets kitchen, confectionery, ice cream, fruit Types of menus that client can choose are: a la carte menu, when the customer chooses from the menu list, menu du jour-flat fixed price, special menu, dietary or children Menu imposed travel trips paid by agencies; ordered menubanquets, receptions b) analysis refers to the portrait of a foreign customer tastes that is accustomed with quality services. This is a necessary step for developing strategies catering. Longstanding American and British are particularly demanding in terms of quality and preparation. Much appreciate British lamb, battle and ram, and the Americans on the beef, pork and poultry. Toast and butter are devoid of any table as industrial Sour (English, tomato, mustard) and spices (white pepper and black UNIT 14a)Restaurants have first appeared in France in the late eighteenth century and then they spread throughout Europe. There were at that time many famous restaurants <calf sucking> was specialized in sheep's legs; <Brothers Provenal> had cod with garlic recipes, <very> have most snacks with truffles; <Robet> provides lunch to order; <Baleine> was known for good fish and fresh; <henneveu> was known for booths on the 4th floor (birllat-Savarin)b) In the UK there are a number of restaurants offering cuisine specific to each country in the world. In 2000 there were approximately 85,000 pubs selling beer, wine, spirits and soft drinks and various types of food since over half of foreign tourists visiting Britain go to a pub during their stay in the countryc) Wine Glossary (after Pastorel Teodoreanu)Aligote-wine made from grapes of the same name, originally from France. Due to its ability to accumulate in some microclimates high alcohol concentration, resulting wines can be categorized as <Consumer> and even a higher category. To Romania variety wines from vineyards Aligot are obtained from Iasi Cotesti; Odobesti; SaricaNiculitelBabeasca-Consumer red wine or quality, especially in vineyards obtained Moldova (Bucium Ivesti, Nicoresti, Panciu). In toamenele warm and long due to the maturity of the grapes in optimum conditions and accumulation of high concentrations of sugars, wines are intensely colored and high quality. Bordeaux-renuimite white and red wines, known since antiquity produced in the French region of the same name, especially in vineyards Medoc, Graves, Suaternes, Saint-Emilion.Are obtained from the Sauvignon grape varieties, Semillion, Muscadelle (white wine) and of Cabernet, Merlot (red wine). Bourgoune (Burgundy), white wines, red or rose from the wine region of the same name in France between Lyon and the Rhone Valley and here until helveto-German-French border. Bucium high quality wine obtained from grape varieties Feteasca white, or Muscat Ottonel aligote products on shelves town Bucium Cabernet Sauvignion - superior red wine, made from the grape variety of the same name, originally from France, very popular since the days of Cardinal Richelieu. In Romania, the best wines of this variety occur at Valley Simburesti Calugareasca and conspicuous coloration intense and pleasant taste. Murfatlar vineyard Cabernet grape variety produces Sauvignion semidry and sweet, and in vineyards Corcova.Segarcea, odobesto, Panciu dry wines. -Chablis white wine, dry, lightweight high clarity, very fine and a special bouquet, made from Chardonnay grape variety in the southernmost part of Burgundy, the lands around the town Chablis. Are known since the ninth century century.Cirjoaia-quality white wine grape varieties originating from Large, white feteasca, frincusa, obtained the lands Cirjoaia village, near Cotnari.

Silver service-a style of serving food at formal meals in which the server uses a silver spoon and fork in one hand to serve the food item by item on to the diners plate Plate service-is a serving style where the whole dish is all ready prepared in the kitchen and then given to the waiter to place it on the table. Combined silver service and plate service- the food served to the guest on the plate from left side of the guest. Gueridon service -moveable service table or trolley from which food may be served Carvery service- an eating establishment at which customers pay a set price and then may have unrestricted helpings of food from a variety of meats, salads, and other vegetables Counter service- is a form of service in restaurants, pubs, and bars where food or drinks are ordered at the counter. Nondescript restaurant- restaurant that does not belong to a specific class or type Funky rest-restaurant characterize by originality and modishness Specialty rest- restaurant that serves a specific asortiment of dishes or drinks that a permanent on menu list Deluxe rest- elegant and luxurious restaurant that provide maximum service accompanied by the highest menu prices Fast-food- a specific type of restaurant characterized by its fast food cuisne, by minimal table service and limited menu. Pizza rest- is a casual daining restaurant while overs specialized in fast-food or pizza delivery Coffee-shop- a small and informal restaurant that serves coffee and other drinks as well as simple food Snack-bar- a lunch counter or small and usually cheap restaurant where lights meals are served Coffetaria- a restaurant in which the customers a served at a counter and carry their meal on trayce to tables. Convention- a large conference of people who do a job or belong to a particularly political party .the word is used especially in America Conference- a formal meeting or series of meeting s between people who share the same interests; if often involves both general lectures and discussion Seminar- a meeting of a small group to learn from an expert; less concerned with the practical tasks than a worksop. Congress- a large meeting or series of meetings of experts in a special field-often experts from different countries, more formal than a conference Lecture- a formal presentation by an expert. It is sometimes followed by question from the audience. Workshop-sometimes organized as a part of conference. this is a meeting of a smaller group of people working on practical problems and helping each other to gain more knowledge. Banquet- a formal meal for a large nr of people, usually accompanied by speeches. Exhibit=exhibition- a display of products and information Banquet manager- a person who must be able to serve a large nr of people at a banquet Notary public- an official who can certify to the signatures on a document Baby sitting- taking care of infants or children on a temporary basis while the parents are away Banquet waiter- a person responsible for preparing the banquet Nightclub- a place of entertainment that offers food, drinks, dancing, Lifeguard- the person at the beach or swimming pool