VIŠJA STROKOVNA ŠOLA ZA GOSTINSTVO IN TURIZEM MARIBOR STROKOVNA TERMINOLOGIJA V ANGLEŠKEM JEZIKU Študijsko gradivo za interno rabo, 3. izdaja PROGRAM GOSTINSTVO IN TURIZEM Katja Zadravec Maribor, oktober 2019 Študijsko gradivo: STROKOVNA TERMINOLOGIJA V ANGLEŠKEM JEZIKU Študijski program: Gostinstvo in turizem Avtorica: Katja Zadravec, prof. Usklajeno z gradivom iz projekta Impletum, avtorske pravice nosijo Ministrstvo za izobraževanje, znanost in šport, VSGT Maribor ter avtorica gradiva. 1. izdaja: januar 2018 Izdala: Višja strokovna šola za gostinstvo in turizem Maribor Tisk: GBT Marksl, Maribor Naklada: Tisk na zahtevo Šola je gradivo izdala v interne namene kot opomnik in pripomoček študentom za orientacijo pri usvajanju predpisane snovi. Reproduciranje in razmnoževanje delov ali celote gradiva je dovoljeno le v skladu z Zakonom o avtorskih in sorodnih pravicah (ZASP, Ur. l. RS, št. 94/2004) VSGT Maribor – Strokovna terminologija v angleškem jeziku II Table of contents 1. TOURISM ....................................................................................................................................... 5 1.1 THE DEFINITION OF TOURISM ........................................................................................................... 5 1.2 MOST VISITED ATTRACTIONS ............................................................................................................ 6 1.3 TYPES OF TOURISM ........................................................................................................................... 9 1.4 WHY DO PEOPLE TRAVEL ................................................................................................................. 11 1.4.1 Displaying statistical information ............................................................................................. 11 1.4.2 A statistical report .................................................................................................................... 13 1.5 THE STRUCTURE OF THE TOURISM INDUSTRY ................................................................................ 13 1.6 FORECASTING THE FUTURE ............................................................................................................. 15 2. SLOVENIA .................................................................................................................................. 16 2.1 COUNTRY, PEOPLE, FACTS ............................................................................................................... 16 2.2 TOURISM IN SLOVENIA .................................................................................................................... 20 2.2.1 NATURAL HERITAGE OF SLOVENIA ........................................................................................... 20 2.2.2 TANGIBLE CULTURAL HERITAGE OF SLOVENIA (TCH) .............................................................. 20 2.2.3 INTANGIBLE CULTURAL HERITAGE OF SLOVENIA (ICH) ............................................................ 21 2.2.4 SLOVENIAN CUISINE (as a part of ICH) ..................................................................................... 24 3. CAREERS IN TOURISM ................................................................................................................ 26 3.1 PERSONNEL STRUCTURE IN TOURISM ............................................................................................. 26 3.2 EXERCISES ........................................................................................................................................ 29 3.3 READING .......................................................................................................................................... 32 3.3.1 Mission: Possible! ..................................................................................................................... 32 3.3.2 Tour manager ........................................................................................................................... 33 3.4 APPLYING FOR A JOB ....................................................................................................................... 34 4. HOTEL AND OTHER TYPES OF ACCOMMODATION ....................................................................... 41 4.1 HOTEL VOCABULARY ....................................................................................................................... 41 4.2 READING: COLUMBIA TOWERS HOTEL ............................................................................................ 44 4.3 HOTEL CLASSIFICATION ................................................................................................................... 46 4.4 READING .......................................................................................................................................... 49 4.5 ASSIGNMENTS ................................................................................................................................. 51 5. BUSINESS TRAVEL ...................................................................................................................... 52 5.1 EXERCISES ........................................................................................................................................ 58 6. TRAVEL ...................................................................................................................................... 60 6.1 TRAVEL AGENCY .............................................................................................................................. 62 6.2 AIRPORT ........................................................................................................................................... 63 6.3 TRAVEL BY CAR, SHIP, TRAIN ........................................................................................................... 69 7. RESTAURANTS ........................................................................................................................... 74 7.1 TYPES OF RESTAURANTS ................................................................................................................. 75 7.2 TYPES OF FOOD AND BEVERAGES SERVICE ..................................................................................... 75 7.3 ABOUT RESTAURANTS ..................................................................................................................... 77 7.4 MENUS ............................................................................................................................................. 79 7.4.1 Descriptive Words and Expressions on a Menu ....................................................................... 79 7.4.2 How are menus organised? ...................................................................................................... 80 7.4.3 Translating names of dishes and menus .................................................................................. 84 7.5 READING .......................................................................................................................................... 86 7.5.1 Dining in the dark ..................................................................................................................... 86 7.5.2 Best restaurants in the world ................................................................................................... 87 8. FOOD AND BEVERAGES .............................................................................................................. 89 8.1 BASIC INGREDIENTS ......................................................................................................................... 89 8.1.1 General ..................................................................................................................................... 89 VSGT Maribor – Strokovna terminologija v angleškem jeziku 3 8.1.2 Vegetables ............................................................................................................................... 90 8.1.3 Fruit .......................................................................................................................................... 90 8.1.4 Meat ......................................................................................................................................... 91 8.1.5 Offal ......................................................................................................................................... 95 8.1.6 Fish ........................................................................................................................................... 95 8.1.7 Spices and herbs ...................................................................................................................... 96 8.2 COOKING TECHNIQUES ................................................................................................................... 97 8.3 KITCHEN UTENSILS AND EQUIPMENT ........................................................................................... 103 8.4 PRACTICE ....................................................................................................................................... 104 8.5 DRINKS & BEVERAGES ................................................................................................................... 105 8.5.1 Bar .......................................................................................................................................... 106 8.5.2 Alcoholic