Çàâäàííÿ òà íàâ÷àëüí³ òåêñòè

äî ïðàêòè÷íèõ çàíÿòü

ç àíãë³éñüêî¿ ìîâè

 

äëÿ ñòóäåíò³â

ôàêóëüòåòó ï³äãîòîâêè þðèñò³â

äëÿ ÌÇÑ Óêðà¿íè

 

(1 êóðñ, îñíîâíà ìîâà)

 

2004

 

 

 

Çàâäàííÿ òà íàâ÷àëüí³ òåêñòè äî ïðàêòè÷íèõ çàíÿòü ç àíãë³éñüêî¿ ìîâè äëÿ ñòóäåíò³â ôàêóëüòåòó ï³äãîòîâêè þðèñò³â äëÿ ÌÇÑ Óêðà¿íè (1 êóðñ, îñíîâíà ìîâà) /Óêëàä. Ãîâîðóí À.Â., Ïåòóõîâà Î.²., Ðîìàíþê Ñ.Ì., Ìà뺺âà Ò.ª., Ëîçáåíü Ò.Ñ..- Õ.: Íàö. þðèä. àêàä. Óêðà¿íè, 2004.- 48 ñ.- 1,83;

 

T E R M  ²

 

Topic: ENGLISH CONVERSATIONAL FORMULAS
Lessons 1-2

 

1. Forms of Address

 

When addressing people in English we usually call our friends by their first name, for example, John or Mary. If we are speaking to someone whom we know less well we use Mr. / Mrs. / Miss followed by the surname, for example:

Mr. [΄miste] Brown –to a man;

Mrs. [΄misiz] Brown –to a married woman;

Miss Brown –to a girl or unmarried woman.

      Note: Ms. [miz, mez] with the surname (eg Ms. Smith) is increasingly used in writing about a woman when it is not known (or not important) whether she is married or not. However, as a form of address it is comparatively rare, being mainly restricted to those women who are known to dislike the traditional forms Mrs. and Miss.

Mister, Missus and Miss alone (without the surname) are sometimes used but are not polite, although Miss is generally accepted as a form of address to a woman-teacher by primary-school children.

Other forms of address are:

Sir –used to a man who is clearly older and/or more senior than oneself.

Sir is also used:

1) by shop assistants, waiters, etc to their male customers;

2) by schoolchildren to men-teachers;

3) as a polite form of address to a stranger, even if not older or more senior.    

However, this is not common nowadays in Britain, where the usual way of addressing a stranger (either a man or a woman) is Excuse me, please. In America sir is more common in this situation:

1) in the armed forces, to an (superior) officer;

2) as a title (for knights and baronets), followed by the first name, for example, Sir William.

Madam – used by shop assistants, waiters, etc to their female customers. Except for this type of situation, however, madam is less widely used than sir. It is not used when addressing woman-teachers (here Mrs. /Miss with the surname is used), nor when addressing an older or more senior woman. It is only rarely used to address a stranger, “Excuse me, please” being the usual form.

Doctor – used alone only to medical practitioners. When addressing a person with the degree of Doctor of Philosophy or Doctor of Science, for example, the surname is always included – Dr. Brown.

Professor – used either with or without the surname, depending on how formal or informal one wishes to be. (Simply Professor is more formal).

General /Colonel /Captain, etc – also used either with or without the surname.

Ladies and Gentlemen – to an audience.

Mr. /Madam Chairman – to the chairman of a meeting.

Waiter /Waitress /Porter /Nurse, etc – to people in certain occupations. However, this usage is now becoming rare, at least as regards Waiter /Waitress and Porter. Instead people simply try to catch the waiter’s eye, for example, or say Excuse me, (please).

Officer – to a policeman. If one knows his rank, one may also address him as, for example, Constable, or Inspector. In practice, however, most people approaching a policeman for information or help use Excuse me, (please), without any form of address.

Note: Commercial and administrative titles such as director and manager are never used as forms of address.   

Less Common Forms of Address

Your Majesty – to a king or queen

Your highness – to a prince or duke

Your Lordship – to a lord (peer) or a high court judge

Your Honour – to a magistrate (justice of the Peace)

 

 

 

2. Introductions and Conversation Openings

 

A person performing an introduction in a formal situation says, for example: “Mrs. Johnson, may I introduce Mr. Bentley? Mr. Bentley – Mrs. Johnson”.

Less formal alternatives to May I introduce…? Are (in order of decreasing formality):

Let me introduce…

I`d like you to meet…

This is …

Meet… – mainly American

 It is not always necessary to repeat the names as in the example given at the beginning. In informal situation this is never done.

The two people who have been introduced both say:

How do you do? – in formal and semi-formal situations;

Hallo – in informal and semi-formal situations.

Pleased/Glad to meet you is fairly common in American but is generally avoided in Britain by educated people.

In formal situations English people sometimes shake hands when introduced, but do not bow.

Two phrases often used before introducing someone are:

Have you met…?

Eg. Have you met my sister?

I dont`t think you’ve met…

Eg. I don`t think you`ve met my sister.

If you have to introduce yourself, you may say, for example: “May I introduce myself? My name`s victor Petrov. I`m your guide”.

This is formal style. Less formal is Let me introduce myself.

Note that Mr./Mrs./Miss should not be used when introducing oneself (but only when addressing other people, or speaking about them). Either the first name or surname is used together, as in the above example, or, in informal situations, simply the first name.

Eg. My name`s Victor or: I`m Victor.

This implies that you expect to be addressed by your first name.

When introducing a guest speaker to an audience, one may say, for example: “Ladies and Gentlemen, I have great pleasure in introducing Professor Hornby”.

When two people have been introduced, one of them usually has to stars a conversation. One way to do this is to ask a question such as:

Is this your first visit to…?

Have you been here /to… before?

Have you visited /seen…?

How do you like /find (our)…?

(How) are you enjoying…?

Are you finding… interesting /useful?

What do you think of…?

Are you interested in…?

A less direct and therefore more tactful way of asking for information is to make a remark with a question tag (usually pronounced with a rise to show interest).

Eg.: a. This is your first visit to Leningrad, isn`t it?

     b. You`re interested in ballet, aren`t you?

Other remarks which invite a response are, for example:

I believe /hear…

Eg.: à. I hear you’re from Manchester.

        á. I’ve been told…

Eg.  à. I’ve been told you’re doing research in Soviet literature.

I expect /suppose /imagine…

Eg. I expect you’ve already been on a sight-seeing tour.

Comments about the weather, especially with a question tag can also be a convenient way of starting a conversation.

Eg.: a. It’s a lovely day, isn’t it?

        b. Isn’t this rain awful?

 

Tasks: Computer Program:

1. Learn to speak English: Dialogues: Let me introduce.

2. Hallo America: Dialogue: Meet…

 

 

3. General Words, Phrases &Some Hints on

Conversing in English

 

The following words and phrases can be used in a wide range of situations to make your conversation sound more natural, less abrupt.

Well

Well has many different functions, the most common being:

1) to express hesitation or uncertainty, often before answering a question:

eg. – Shall we go to the pictures tonight?

      – Well, I really ought to stay at home and write some letters.

2) to avoid sounding dogmatic or assertive (in expressing an opinion):

eg. – Is it a good film?

     – Well, I enjoyed it.

3) to introduce a new subject (as a transition):

eg. Well, I must be going now.

4) to express surprise and/or indignation:

eg. Well, fancy meeting you here! I didn't know you liked jazz.

When spoken sharply, with no pause after it, well may introduce a contradiction or objection, with a hostile note.

eg. – I'm sorry I took the newspaper. I thought you'd finished with it.

– Well, I hadn't.

(The comma here does not indicate a pause.) Well in the above cases is said with falling intonation. With rising intonation ft generally denotes a desire for information.

eg.: a. Well, how did you get on in your interview?

(If said in a sharp voice it may sound hostile),

        b. Well? What do you want?

Other examples of introductory well can be found in many of the previous chapters.

So and just are not generally used to introduce a statement.

So usually expresses a consequence, like the more formal therefore, and is used to connect two ideas.

eg. It's raining so you'd better take your umbrella.

So should NOT be used to introduce a statement, except in certain specific cases.

eg.: a. So there  you are! on finding sb/sth one has been looking for some time, or about which one             

it is!     has heard

      b. So you want to study English. (= I've been told) Just has several idiomatic uses, mainly connected with the idea of exactness, or a small amount or a short period of time.

eg. a. It's just what I wanted. (= exactly)

In spite of the variety of its meanings (which cannot all be dealt with here) just should NOT be used indiscriminately, simply to fill a pause. Well is more suitable for this purpose on the whole.

The expressions given below are used when you want to add something that you have just remembered. They are used to intro­duce suggestions, offers, requests and complaints, etc, when you want to sound casual, matter of fact.

eg. By the way, what would you say to dinner at a small quiet place? (casual invitation)

eg.: Incidentally, you still owe me your half of the taxi fare,

(casual reminder)

eg.: While we are on the subject of money, how about a loan to tide me over till Monday? (casual request)

Talking about/of...

eg. – Peter's taken the children for a picnic this afternoon. — Oh, talking about children, could you possibly baby-sit for us on Friday? We've been invited to a party.

eg. About that game tomorrow. Would it be very mean if I asked you to give me your ticket? (trying to sound casual about an awkward subject)

eg. – I’m going out to post some letters.

      – Oh, that reminds me. I still haven't written to Mary. The following phrases can be used to soften a statement or opinion, to avoid sounding dogmatic.         

As far as {I know,... I (can) remember,... „ I can see,...

 Personally...        

eg. – I like the new television series.

      – Personally, I find H a bit far-fetched. (See also "Opinions", p. 71.)

Actually...

eg. – The film was made in 1982.

      – Actually, it was 1984. (tactfully correcting somebody)

In a way...

eg. – Andrew's behaved very badly, don't you think?

      – In a way, yes, but I can't feel a bit sorry for him.

It all depends (...) eg. – Is it easy to get tickets for their concerts?

        It depends (who's conducting/what's on the program).

When you want to make a statement general, without implying that it covers all cases, all aspects of the question, you can use: generally (This means in most cases, usually.)

eg. – Shall we go for a drive tomorrow afternoon?

      – Well, I generally play tennis on Saturday afternoons.

Note that as usual has a different meaning. It refers to a par­ticular case.

eg. – Here's Mike. Late as usual. What's your excuse this time?

on the whole                   

eg. – On the whole I agree with you. (= but not in every detail)

Note that generally and in general are not appropriate in such cases.

The thing is... (but NOT The matter is..,) can be used to introduce an explanation colloquially.  

eg. – Would you mind if I kept the book a bit longer?

The thing is I want to copy some sentences from it and I haven't got time today.

You see can fulfil   the same function.                        

Such phrases as the following can also make your conversation sound more natural and idiomatic but they have very little meaning and should not be overused. Especially avoid repeating the same phrase too often.

 

You know

I mean to say

... so to say

-As a matter of fact

Frankly speaking

To tell the truth

To cut a long story short

Cliches and proverbs such as Last but not least, Better late then never and A friend in need is a friend indeed are rarely used by educated people in Britain, as they are extremely hackneyed and therefore show lack of originality.

On the whole English people are still rather reserved and restrained, at least in comparison with Southern and Slavonic people. This means that they are reluctant to assert their opinions too forcefully, or express their feelings strongly, at least to strangers and mere acquaintances. It also leads them to play down the seriousness of their misfortunes and failures. These tendencies are reflected in the following conversational habits:              

1)  wide use of such words as well, personally, as a matter of fact, etc and question tags (eg.: Sally's a nice girl, isn't she?; It was a good concert, wasn't it?);

2)  use of understatement:

eg.: a. (When one is very ill) – I'm not too well at the moment.

        b. (When one has failed to get an important job) – Well,

         naturally I'm rather disappointed.

This is particularly desirable when speaking of one's own possessions or achievements (to avoid seeming boastful).

         c. – Congratulations on winning the chess championship.

            – Thank you. We didn't do too badly, did we?

        d. – What a beautiful garden you've got!

            – Yes, it's quite nice, really.

3)  a   preference   for   general,   neutral   subjects   of   conversation (eg.: the weather; one's surroundings – the town, countryside,  house, etc; current events)   and avoidance of subjects which may be considered too personal (at least for conversation with, mere acquaintances) or too specialized,  thus excluding other people present;

4)  a distaste  for gesticulation. (Waving one’s arms about is considered to be characteristic of foreigners.)

However, these are only general tendencies, not rules, and apply mainly to conversation with strangers and people whom one knows only slightly. 

 

Task: Video Project Notting Hill Episode 1.

   Making Acquaintance

 

 

Topic: WEATHER and CLIMATE

Lessons 3-12

 

WEATHER

 

The naughtiest thing in the world is the weather. It’s like a capricious woman who always does the opposite to what you ask her.

When you want to go for a picnic in the open air you ask the skies to remain clear and the day to be fine. Nervously you switch on the radio and listen to the weather forecast. You tremble with joy to hear that it’ll stay warm and dry with bright sunshine, and moderate breeze. Your imagination draws a hot summer afternoon and yourself saying: ‘Nice weather we are having today!’ You take a lot of food and no warm clothes, go to the countryside but… do not get anything sunny.

You get it cloudy and cool with intermittent drizzle, which ends with a thundery shower. The sky is so heavily cast with clouds; the downpours follow one another with such frequency, the rumbling of thunder and flashes of lightning are so frightening that you’ve got no illusions left. You throw away the food and go back hungry and angry. And when you are already approaching your home soaked the skin it suddenly brightens up. Oh, Goodness!

Each summer every student survives through the best time of his or her life – an examination session. Then many students plead: ‘Please, weather, stay cloudy, chilly or even cold with brisk northerly wind and rain torrents leaving pools and puddles everywhere, especially on the playground. And I’ll be a good student’. The radio promises: ‘Patchy light drizzle with showery outbreaks of rain.’ But the ‘‘patch’’ is never in the right place. Instead the skies send heat and excellent weather for a sun tan. Everyone knows that sun tan never helps at exams.

And it is always like this. When you go skiing and want to have frosty weather with lot of snow, it starts thawing and your skis sink in the slush. Instead of a snowfall and hoarfrost on the trees you get excellent sleet. The weather does not fell any pangs of remorse.

When you go in the car to the country, enjoying nice weather and a beautiful view of a rainbow in the blue sky, you pay no attention to some haze on the horizon. Some time later a thin mist in the distance turns into a thick fog and you spend a lovely two hours instead of one steering wheel.

When you plant some much-cared-for flowers in the garden, either a ground frost or a hail storm kills them. Digging muddy flowerbeds one feels exasperated: ‘What beastly weather we’ve had this week! And it keeps nasty! Wretched!’

To tell the truth, sometimes the weather is ashamed and turns for the better. But not always. More often it sticks to its own pattern and after a short warm spell turns bad again. Why is it always like this? Maybe, because the weather likes surprises and wants to bring in adventures to our life, breaking the boring routine with marvelous happenings? 

 

Tasks: 1. Evans V., Dooley J. Enerprise (Intermediate) Level 4.  

           Course Book. – London, 2000. – Unit 4.

   2. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Work Book. – London, 2000. – Unit 4.

   3. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Grammar Book. – London, 2000. – Unit 4.

   4. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Course Book. – London, 2000. – Unit 4.Word List.

   5. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Student’s Casstte. – London, 2000. – Unit 4.

Topic: HOTEL and HOTEL SERVICES

Lessons 13-22

 

At a Hotel

 

When people arrive in a new place they usually stay at a hotel. It is advisable to reserve a room in advance. Otherwise you may arrive and be told that the hotel is full.

When a person arrives at the hotel he speaks to the reception clerk. A reception clerk is a hotel worker who receives visitors and gives them accommodation doing all the formalities. Once someone decided to stay at the hotel, he (or she) is referred to as a "guest". The guest is required to register, i.e. to fill in an arrival form. The arrival form contains such items as Full Name, Citizenship, Home Address, Passport Number, Date and Signature.

After registration the guest gets the key to his room and sometimes also a card (pass) to show to the porter on entering the hotel. The guests are asked to leave their keys on the desk when going out. All the keys are kept on a special key-rack. Whenever the guest takes his key the clerk looks if there is any post in the pigeonhole under his number.

Large hotels provide personal services. These include: currency exchange, Left Luggage, telegraph and post office, barber's and hairdresser's, laundry and dry-cleaning, clothes and shoes repairs. The service bureau of the hotel arranges sightseeing tours, books air and rail tickets, calls taxis. One can buy souvenirs, newspapers and magazines at newspaper and souvenir stands in the lobby.

Most hotels have restaurants, bars and cafes. Breakfasts and dinners can be nerved in the room, provided you ordered it the evening before. There is an additional charge for room service, but emergency medical service is rendered free.

Guests can take single or double rooms, or complete suites or two and more rooms. De luxe rooms and suites are more expensive. Rooms with a shower are usually cheaper than with a bath. If you are a light sleeper you will prefer a back-facing room to a front-facing one, because it is quieter in the rooms at the back.

Rooms are kept in order by chambermaids.

It is convenient to put up at centrally located hotels close to the large shops, cinemas and other places of recreation.

Guests are required to warn the receptionist in advance when leaving (checking out) so that they can have the bill ready for them in time. Guests may pay in advance, per day, per week or when leaving.

 

 You are Welcome at the Hotel "Kharkiv"

 

Some weeks ago I was with a business-message in Kharkiv. I succeeded in engaging a room at the hotel "Kharkiv". I liked it very much and want to inform you about it.

"Kharkiv" is one of the first class hotels in Kharkiv with all modern facilities. It is situated in the Liberty Square. In the streets just near the hotel there are many theatres, cinemas and museums.

In the hotel's European-style restaurant you will find a wide choice of European and Ukrainian dishes and various drinks. The restaurant accepts orders for banquets, dinner parties, etc. Table reservations are made. There is a cafe on the thirteenth floor. Buffets are on the third and sixth floors. The one-, two- and three-roomed suites of hotel are comfortable.

You can book a long-distance call to any city of the world. In the lobby of the hotel there is a post-office. The Service Bureau is on the second floor, it will help you to get any information you may need, to get in touch with any office in Ukraine, to see to all necessary passport formalities, to get air and train tickets and also tickets to theatres.

As to laundry, shoe and clothing repair and other services you may apply to the floor maid.

On case of temporary departure from the hotel, you may leave your luggage in the clock-room (check-room). There is a hairdressing saloon on the first floor. Different kinds of souvenirs are sold on the first floor too. At the newspaper stand on the ground floor you can get national, local and foreign papers and magazines.

All necessary information may be obtained from the hotel manager by telephone or at the Service Bureau. The hotel service is day-and-night. The guests are asked to notify the floor-attendant of the time of their departure.

 

Tasks: 1. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

           Course Book. – London, 2000. – Unit 12.

           2. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

           Work Book. – London, 2000. – Unit 12.

   3. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Grammar Book. – London, 2000. – Unit 12.

   4. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Course Book. – London, 2000. – Unit 12.Word List.

   5. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Student’s Casstte. – London, 2000. – Unit 12.

   6. Well R., Tort Ch. Five Star English: Dialogues & Tasks.

   Oxford, 1992. – Units 1-3.

 

 

Topic: TRAVELLING. CUSTOMS and PASSPORT       

CONTROL

Lessons 23-38

 

TRIP ACROSS THE COUNTRY IS A GOOD THING

 

Modern life is impossible without travelling. True, we often get tired of the same surroundings and daily routine.

Hence some relaxation is essential to restore our mental and physical resources. That is why the best place of relaxation, in my opinion, is the one where you have never been before. And it is by means of travelling that you get to that place.

A hike, as English dictionaries say, is a long walk or march in the country, for pleasure or exercise. And to go hiking is to go for a walk of this kind.

If you want to see the real countryside you should spend part of your summer holiday hiking. Many people think that is the best way to see the country.

If you are a good walker, you will do about five kilometres an hour or even more, but generally speaking, you should not be in a hurry – if you want to enjoy your hiking trip.

As we have said, hiking is a good thing, and one of its advantages is that you need not worry about luggage, tick­ets, trains and other things.

Cycling is riding a bicycle, and a cyclist is one who rides a bicycle.

You can get plenty of exercise and visit a lot of places in the countryside if you ride a bike. Biking is even better than riding in a car or motor-cycling because you can follow narrow trails in the fields and in the woods where there are no roads. You can hear birds sing, listen to the sounds of nature and enjoy the fresh air.

All this is impossible for a person travelling by car or riding a motor bike.

Have you travelled by bus? Some people prefer to travel by bus.

But to my mind the best way of travelling is by car. The advantages of this way of spending your holiday are that you don't have to buy a ticket, you can stop wherever you wish, where there is something interesting to see. And for this reason travelling by car is popular for pleas­ure trips while people usually take a train or a plane when they are travelling on business.

 

TRAVELLING BY TRAIN

 

Sinse that time the first railway was opened people have covered millions of kilometers travel­ling from one part of the country to another by train.

Passenger trains carry people, goods trains carry goods, and mail trains carry passengers and mail. In Britain and in America there are also special coaches attached to some trains, called Travelling Post Offices. In these coaches people sort letters and parcels while the train runs from one station to another.

Long-distance trains are fast trains. Local trains make all the stops, and you can get on or off a local train at a very small station, even if it is only a platform.

If you are going to a distant place, a sleeping compart­ment is very comfortable; a reserved seat for a day journey is good.  Local trains have carriages with wooden seats as passengers make only short trips.

The traveller first of all books his ticket in advance. On the eve of his departure he packs his things in a suitcase. When the day of departure comes he proceeds to the railway station. For some time he stays in the waiting-room. If he is hungry, he takes some refreshments. In some time the loud speaker announces that the train is in and that passengers are invited to take their seats. The traveller looks for his carriage, enters the corridor and soon with the help of the porter finds his berth.  It may be a lower berth, which is more convenient, or it may be an upper one. The traveller puts his suitcase into a special box under the seat. Then he arranges his smaller packages (if he has any) on the racks. Very soon a whistle is heard and the train starts. The travellers wave their last good-bye to their friends and relatives who have come to see them off.

First the train runs slowly, then it gathers speed. It is an express train and so it does not stop at little wayside stations or halts. However, It stops at big stations and junctions where some passengers change trains. During the trip the guard or a special inspector checks the tickets of the travellers. Night comes. The guard arranges the beds for the night. The passengers put out the lights and switch on the blue night lamps. They fall asleep.

The next day the traveller arrives at his destination. He calls a porter who helps him to carry his luggage along the platform.

 

A SEA VOYAGE

 

It was so many thousands of years ago that we can only imagine how and where it really happened; how a man dis­covered that if he used a floating log, the waters would carry him from one place to another.

Afterwards, over a period of hundreds of years, men ex­perimented and invented many luxurious ships to help them cross seas and oceans from one continent to another.   

The traveler decides upon a sea voyage. He books the tickets beforehand. He wants to have a separate cabin for himself and his wife. So he asks for a second-class cabin with two berths to be reserved for him. At the port of departure the passenger, together with a number of others, proceeds to the quay. The ship he wants to take is moored there. It is a fine ship of the latest design. The ship is to leave soon. The passengers mount the gangway and come on deck. Here stewards are already assembled to show them their cabins. Some are forward, some are aft, some are amidships. The passengers settle down in their cabins. However soon most of them come out on deck. Here they can breathe the rich sea air and look at the busy traffic of the harbour.

The steamer soon leaves the dock where she was moored. She advances towards the open sea. She sails at a high speed. The sea is rough today and the ship pitches and rolls. Some passengers are seasick. Others are not afraid of the rough sea. They walk up and down the deck. Sometimes in order not to fall they catch hold of the railings. Soon the shore fades from view. In some time the passengers are invited to take dinner in the restaurant. After that some go down, some prefer to stay on deck, some remain in their cabins. Towards evening the sea grows calmer. The passengers enjoy a beautiful sunset at sea.

The next day the weather is better and the sea calmer, though there is a slight rain in the morning. But later the sun comes out and shines brightly in the blue sky. The ship passes several other ships. Towards evening the first port of call is reached. But the ship does not stay there long. Soon she weighs anchor and the voyage is resumed.

On the fourth day the traveller reaches his destination. He feels healthy and refreshed; the sea voyage has done him much good.

 

TRAVELLING BY AIR. PASSPORT CONTROL. CUSTOMS

 

Never before in the history of the world have busi­nessmen travelled so much as they do today. It is not surprising because we are living in a world of growing international trade and expanding economic and techni­cal cooperation.

Nowadays people who go on business mostly travel by air, as it is the fastest means of travelling.

Here are a few hints on air travel that may be helpful: Passengers are requested to arrive at the airport two hours before departure time on international flights and an hour on domestic flights as there must be enough time to complete the necessary airport formalities. Passengers must register their tickets, weigh in and register the luggage. Most airlines have at least two classes of travel, first class and economy class, which is cheaper. Each passenger of more than two years of age has a free luggage allowance. Generally this limit is 20 kg for economy class passengers and 30 kg for first class passengers. Excess luggage must be paid for except for some articles that can be carried free of charge. Each passenger is given a boarding pass to be shown at the departure gate and again to the stewardess when boarding the plane.

Watch the electric sign flashes when you are on board. When the "Fasten Seat Belts" sign goes on, do it prompt­ly, and also obey the "No Smoking" signal.

Do not forget your personal effects when leaving the plane.

Landing formalities and customs regulations are more or less the same in all countries.

While still on board the plane the passenger is given an arrival card to fill in.

After the passenger has disembarked, officials will check his passport and visa. In some countries they will check the passenger's certificate of vaccination. The traveller is also requested to go through an AIDS check within ten or fourteen days of his/her arrival in the country. If the traveller fails to do so some strict measures could be taken by the authorities including imprisonment (in some countries) or payment of a considerable penalty.

When these formalities have been completed the pas­senger goes to the Customs for an examination of his luggage.

As a rule personal belongings may be brought in duty-free. If the traveller has nothing to declare he may just go through the "green" section of the Customs.

In some cases the Customs inspector may ask you to open your bags for inspection. It sometimes happens that a passenger's luggage is carefully gone through in order to prevent smuggling. After you are through with all customs formalities the inspector will put a stamp on each piece of luggage or chalk it off.

 

Tasks: 1. Well R., Tort Ch. Five Star English: Dialogues & Tas-

            ks. – Oxford, 1992. – Units 6-12.

   2. Computer Program: Learn to speak English/ Dialogues:

   Going Abroad & Through Customs.

 

 

Topic: PLACES TO VISIT

Lessons 39-51

 

KYIV – the CAPITAL of UKRAINE

 

Kyiv is the chief city and capital of Ukraine and capital of Kyiv oblast (province). A port on the Dnieper (Dnipro) River and a large railroad junction, it is a city with an ancient and proud history. As the center of Kyivan Rus, the first eastern Slavic state, 1,000 years ago it acquired the title "Mother of Rus Cities." It was severely damaged during World War II, but by the mid-1950s it was fully restored, and by the 1970s it had become a thriving, modern city with a well-developed economic and cultural life.

The city stands on the Dnieper River just below its confluence with the Desna and 591 miles (951 kilometers) from its mouth in the Black Sea. The original location was on the high and steep right bank, which rises above the river in an imposing line of bluffs culminating in Batyyeva Hill 330 feet (100 meters) above mean river level. This precipitous and wooded bank, topped by the golden domes and spires of churches and bell towers and by modern high-rise apartment buildings, makes the city an attractive and impressive sight from across the Dnieper.

The city limits enclose an area of 300 square miles (780 square kilometers) on both banks of the Dnieper. It is divided into 12 administrative wards. The focus of Kyiv is the area of the ancient Upper Town, crowning the high bluffs of the Dnieper. Although largely of postwar construction, this central area retains its old street pattern, and most of the surviving historical and architectural monuments are located there. First among these is the Cathedral of St. Sophia, now a museum. It was founded in the 11th century and remains, despite certain Baroque modifications in the 18th century, one of the finest and most beautiful examples of early Russo-Byzantine ecclesiastical architecture. It has a nave and four aisles and is crowned by five domes. The interior is magnificently decorated with frescoes and mosaics; it contains the tomb of Yaroslav, during whose reign the cathedral was built. Close by is the Baroque Church of St. Andrew, designed by Bartolomeo Rastrelli and built in the mid-18th century; its site on the crest of the steep slope to the river makes it a striking landmark. Other historical relics in the central area include the ruins of the Golden Gate, also built in the 11th century in the reign of Yaroslav; the Zaborovskyy Gate, built in 1746-48; and the remains of the Desyatynna church, or Church of the Tithes, built in 989-996 by St. Volodymyr (Vladimir). Within and immediately adjacent to the area of the former Old Town are many of the city's museums, theatres, and public buildings as well as the principal shops, including the central department store and the covered market.

The axis of the center is the street known as Khreshchatyk, which runs along the bottom of a small valley the sides of which have in part been landscaped with terraced gardens interspersed with tall, modern office and apartment buildings. The greenery of the gardens, the trees lining the street, the squares that it intersects--all combine with the variegated colors of brick, red and gray granites, and decorative ceramic tiles to give Khreshchatyk an attractive and colorful aspect much admired by Kyiv's inhabitants. Among important buildings on the street is that of the city council, where the 800 elected deputies hold their meetings. Intersecting Khreshchatyk at right angles is the wide, poplar-lined Boulevard of Taras Shevchenko, on which stands the university with its eye-catching red-washed walls. There, too, is the Cathedral of St. Volodymyr (still in use as a church), built in 1850-96 in Byzantine style and containing impressive paintings by Viktor Vasnetsov and other Russian artists. Notable among the many statues in central Kyiv are those that commemorate the Cossack leader Bohdan Khmelnytsky and the Ukrainian poet Taras Shevchenko.            North of the old center is the former trading and Jewish quarter, Podil, with a rectangular pattern of streets and the old merchants' trading exchange, the House of Contracts, built in 1817. Also north of the old center is the river port.

South of the center is the Pecherskyy district, along the top of the riverbank. This district contains many of the principal buildings of the Ukrainian government, including the glass-domed palace, built in 1936-39 that houses the Supreme Council and the 10-story block that houses the Cabinet of Ministers. Nearby is the attractive Mariinskyy Palace, built in 1752-55 for the tsaritsa Elizabeth, reconstructed in 1870. At the southern end of this district is the Kyivo-Pecherska Lavra (Monastery of the Caves), founded in the early 11th century, one of the most famous and important monasteries in the history of the region. It was at the lavra that the monk Nestor wrote the earliest surviving chronicle of the East Slavic state of Rus. Although the Cathedral of the Assumption (inside the walls of the monastery) was blown up in 1941, Trinity Church, of the same period, survives. Also within the walls are the 17th-century Church of All Saints and an impressive 18th-century bell tower rising 315 feet. A major feature of the monastery is the system of catacombs beneath it in which the mummified bodies of early monks and saints, including Nestor, are entombed. Although it is a museum open to the public, the Kyivo-Pecherska Lavra is still in use as a monastery. South from the lavra is yet another monastery, the Vydubytskyy, dating from the 11th century.

All along the steep riverbank, fronting the Upper Town and Pecherskyy district, an attractively landscaped park has been laid out overlooking the Dnieper. With the views it affords, the park forms one of the most striking features of the city. It contains an open-air theatre, sports stadium, and restaurant, and a funicular railway climbs the 300-foot slope. Also within the park are many memorials. Dominating the northern end is the statue of Prince Volodymyr, who brought Christianity to Rus. The statue marks the place where in 988 the people of Kyiv were baptized en masse. The southern end, called the Park of Glory, has an 85-foot granite obelisk rising above the grave of the Unknown Soldier and a memorial garden. Also located in the park are the grave of General Nikolay Vatutin, commander of the Soviet forces that liberated Kyiv in 1943, and a rotunda marking the supposed grave of the early Varangian chief Askold. Around these central districts of Kyiv stretch extensive suburbs of factories and residential neighborhoods.

The left bank is linked to the main part of Kyiv by a railway bridge and by the imposing Ye.O. Paton road bridge, which is 4,920 feet long and named for its designer. Between the neighborhood units are substantial areas of parks and green space. These include the large botanical gardens of the Academy of Sciences of Ukraine, the smaller university botanical gardens (established in the mid-19th century), and in the southwestern suburbs the extensive permanent exhibition of the Ukrainian economy. On the city outskirts are several areas of forest, which are much used for recreation. In the south is the Holosiivskyy Forest Park, dominated by deciduous trees, and to the north are nearly 10,000 acres (4,450 hectares) of the Pushcha-Vodytsya Forest Park, mainly covered by coniferous species.

Kyiv's ancient tradition as a cultural center is still vigorously alive. The Kyiv T.H. Shevchenko State University heads an array of 20 institutions of higher education, notable among which are the Polytechnic (founded in 1898), the Agricultural Academy, and the medical, art, and architectural institutes. There is a large number of general secondary schools, evening schools for adults, and specialist technical schools. A range of research establishments is headed by an Academy of Sciences, which also maintains the largest of the city's many libraries. Kyiv is noted for medical and cybernetic research. The emphasis on applied research is illustrated by the academy's Ye.O. Paton Institute of Electrical Welding. There are several theatres, notably the Shevchenko Theatre of Opera and Ballet. Plays are presented at the Lesya Ukrainka and Ivan Franko theatres, which specialize in Russian and Ukrainian drama, respectively; drama is also frequently staged in the 4,000-seat auditorium of the Palace of Culture and in the Palace of Sport, which can seat 12,000 people. In addition there are youth, open-air, and musical comedy theatres. Kyiv has a circus and more than 130 cinemas; films are made in a studio in the city. Concerts are regularly given at the Tchaikovsky Conservatory. The most important of the city's many museums are the Kyiv State Historical Museum, the Kyiv State Museum of Russian Art, and the Kyiv State Museum of Ukrainian Art.

Kyiv has good facilities for sports; the largest of its 15 stadiums, the Central Stadium, can accommodate 100,000 people. Aquatic sports take place on the reservoir of the Kyiv dam at Vyshhorod and also on Trukhaniv Island in the Dnieper opposite the city center, where there is a fine beach and water sports center.

A number of factors combine to make Kyiv an attractive urban center – the site, with its sharply contrasted relief and wide views across the Dnieper, the abundance of greenery in and around the city, and the many buildings of historic interest and beauty. The emergence of an independent Ukraine in the early 1990s renewed Kyiv's status as a major European capital.                                 

 

Tasks: 1. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

           Course Book. – London, 2000. – Unit 2.

   2. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Work Book. – London, 2000. – Unit 2.

   3. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Grammar Book. – London, 2000. – Unit 2.

   4. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Course Book. – London, 2000. – Unit 2.  Word List.

   5. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Student’s Casstte. – London, 2000. – Unit 12.

   6. Computer Program: Learn to Speak English/ Texts:

   Washington & New Yourk.

 

Lessons 52 – Lexico-Grammar Test

 

Lessons 53, 54 – Revision

 

 

 

 

T E R M  ²²

 

Topic: RESTAURANTS & CUISINES

Lessons 1-13

 

RESTAURANT

 

This is an establishment where refreshments or meals may be procured by the public. The public dining room that came ultimately to be known as the restaurant originated in France, and the French have continued to make major contributions to the restaurant's development.

The first restaurant proprietor is believed to have been one A. Boulanger, a soup vendor, who opened his business in Paris in 1765. The sign above his door advertised restoratives, or restaurants, referring to the soups and broths available within. The institution took its name from that sign, and "restaurant" now denotes a public eating place in English, French, Dutch, Danish, Norwegian, Romanian, and many other languages, with some variations. For example, in Spanish and Portuguese the word becomes restaurante; in Italian it is ristorante; in Swedish, restaurang; in Russian, restoran; and in Polish, restauracia.

Although inns and hostelries often served paying guests meals from the host's table, or table d'hôte, and beverages were sold in cafés, Boulanger's restaurant was probably the first public place where any diner might order a meal from a menu offering a choice of dishes.

Boulanger operated a modest establishment; it was not until 1782 that La Grande Taverne de Londres, the first luxury restaurant, was founded in Paris. The owner, Antoine Beauvilliers, a leading culinary writer and gastronomic authority, later wrote L'Art du cuisinier (1814), a cookbook that became a standard work on French culinary art. Beauvilliers achieved a reputation as an accomplished restaurateur and host, and the French aphorist and gastronomic chronicler Jean-Athelme Brillat-Savarin, a frequent guest, credited Beauvilliers with being the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking.

The most illustrious of all 19th-century Paris restaurants was the Café Anglais, on the Boulevard des Italiens at the corner of the rue Marivaux, where the chef, Adolphe Dugléré, created classic dishes such as sole Dugléré (filets poached with tomatoes and served with a cream sauce having a fish stock base) and the famous sorrel soup potage Germiny. On June 7, 1867, the Café Anglais served the now-famous "Three Emperors Dinner" for three royal guests visiting Paris to attend the Universal Exposition. The diners included Tsar Alexander II of Russia; his son the tsarevich (later the tsar Alexander III); and King William I of Prussia, later the first emperor of Germany. The meal included soufflés with creamed chicken (à la reine), fillets of sole, escalloped turbot, chicken à la portugaise (cooked with tomatoes, onions, and garlic), lobster à la parisienne (round, flat medallions glazed with a gelatin-mayonnaise mixture and elaborately decorated), ducklings à la rouennaise (the carcasses stuffed with liver and pressed, presented on a platter with boned slices of the breast and the grilled legs, and served with a red wine sauce containing pureed liver), ortolans (small game birds) on toast, and eight different wines.

France produced many of the world's finest chefs, including Georges-Auguste Escoffier, who organized the kitchens for the luxury hotels owned by César Ritz, developing the so-called brigade de cuisine, or kitchen team, consisting of highly trained experts each with clearly defined duties. These teams included a chef, or gros bonnet, in charge of the kitchen; a sauce chef, or deputy; an entremettier, in charge of preparation of soups, vegetables, and sweet courses; a rôtisseur to prepare roasts and fried or grilled meats; and the garde manger, in charge of all supplies and cold dishes. In Escoffier's time, the duties and responsibilities of each functionary were sharply defined, but in modern times, rising labour costs and the need for faster service have broken down such rigidly defined duties. In the kitchens of even the leading modern restaurants, duties at the peak of the dinner-hour preparations are likely to overlap widely, with efficiency maintained amid seeming chaos and confusion.French restaurants in the 20th century.

In the 20th century, with the development of the automobile, country dining became popular in France, and a number of fine provincial restaurants were established. The Restaurant de la Pyramide, in Vienne, regarded by many as the world's finest restaurant, was founded by Fernand Point and after his death, in 1955, retained its high standing under the direction of his widow, Madame "Mado" Point. Selected restaurants throughout France are evaluated annually by the Guide Michelin, a publication devoted to surveying eating establishments and hotels in more than 3,400 towns and cities and awarding one, two, or three stars, based upon quality.

French restaurants today are usually in one of three categories: the bistro, or brasserie, a simple, informal, and inexpensive establishment; the medium-priced restaurant; and the more elegant grand restaurant, where the most intricate dishes are executed and served in luxurious surroundings.

Other nations have also made many significant contributions to the development of the restaurant.

In Italy the botteghe (coffee shop) of Venice originated in the 16th century, at first serving coffee only, later adding snacks. The modern trattorie, or taverns, feature local specialities. The osterie, or hostelries, are informal restaurants offering home-style cooking. In Florence small restaurants below street level, known as the buca, serve whatever foods the host may choose to cook on a particular day.

Austrian coffeehouses offer leisurely, complete meals, and the diner may linger to sip coffee, read a newspaper, or even to write an article. Many Austrians frequent their own "steady restaurants," known as Stammbeissl.

In Hungary the csárda, a country highway restaurant, offers menus usually limited to meat courses and fish stews.

The German Weinstube is an informal restaurant featuring a large wine selection, and the Weinhaus, a food and wine shop where customers may also dine, offers a selection of foods ranging from delicatessen fare to full restaurant menus. The Schenke is an estate-tavern or cottage pub serving wine and food. In the cities a similar establishment is called the Stadtschenke.

In Spain the bars and cafés of Madrid offer widely varied appetizers, called tapas, including such items as shrimp cooked in olive oil with garlic, meatballs with gravy and peas, salt cod, eels, squid, mushrooms, and tuna fish. The tapas are taken with sherry, and it is a popular custom to go on a chateo, or tour of bars, consuming large quantities of tapas and sherry at each bar. Spain also features the marisco bar, or marisquería, a seafood bar; the asadoro, a Catalan rotisserie; and the tasca, or pub-wineshop.

In Scandinavia sandwich shops offer open-faced, artfully garnished sandwiches called smørrebrød. Swedish restaurants feature the smörgåsbord, which literally means "bread and butter table" but actually is a lavish, beautifully arranged feast of herring, shrimp, pickles, meatballs, fish, salads, cold cuts, and hot dishes, served with aquavit or beer.

The Netherlands has sandwich shops, called broodjeswinkels, serving open-faced sandwiches, seafoods, hot and cold dishes, and cheeses from a huge table.

English city and country pubs have three kinds of bars: the public bar, the saloon, and the private bar. Everyone is welcome in the public bar or saloon, but the private bar is restricted to habitués of the pub. Pub food varies widely through England, ranging from sandwiches and soups to pork pies, veal and ham pies, steak and kidney pies, bangers (sausages) and a pint (beer), bangers and mash (potatoes), toad in the hole (sausage in a Yorkshire pudding crust), and Cornish pasties, or pies filled with meat and vegetables.

In the tavérnas of Greece, customers are served such beverages as retsina, a resinated wine, and ouzo, an anise-flavoured apéritif, while they listen to the music of the bouzouki. Like other Mediterranean countries, Greece has the grocery-tavérna where one can buy food or eat.

The Turkish iskembeci is a restaurant featuring tripe soup and other tripe dishes; muhallebici shops serve boiled chicken and rice in a soup and milk pudding.

Characteristic of Japan are sushi bars that serve sashimi (raw fish slices) and sushi (fish or other ingredients with vinegared rice) at a counter. Other food bars serve such dishes as noodles and tempura (deep-fried shrimp and vegetables). Yudofu restaurants build their meals around varieties of tofu (bean curd), and the elegant tea houses serve formal Kaiseki table d'hôte meals.

In China, restaurants serving the local cuisine are found, and noodle shops offer a wide variety of noodles and soups. The dim-sum shops provide a never-ending supply of assorted steamed, stuffed dumplings and other steamed or fried delicacies.

A common sight in most parts of Asia is a kind of portable restaurant, operated by a single person or family from a wagon or litter set up at a particular street location, where specialties are cooked on the spot. Food and cooking utensils vary widely in Asia.

The cafeteria, an American contribution to the restaurant's development, originated in San Francisco during the 1849 gold rush. Featuring self-service, it offers a wide variety of foods displayed on counters. The customer makes his selections, paying for each item as he chooses it or paying for the entire meal at the end of the line. Other types of quick-eating places originating in the United States are the drugstore counter, serving sandwiches or other snacks; the lunch counter, where the diner is served a limited quick-order menu at the counter; and the drive-in, "drive-thru," or drive-up restaurant, where patrons are served in their automobiles. So-called fast-food restaurants, usually operated in chains or as franchises and heavily advertised, offer limited menus--typically comprising hamburgers, hot dogs, fried chicken, or pizza and their complements--and also offer speed, convenience, and familiarity to diners who may eat in the restaurant or take their food home. Among fast-food names that have become widely known are White Castle (one of the first, originating in Wichita, Kan., in 1921), McDonald's (which grew from one establishment in Des Plaines, Ill., in 1955 to more than 15,000 internationally within 40 years), Kentucky Fried Chicken (founded in 1956), and Pizza Hut (1958). Many school, work, and institutional facilities provide space for coin-operated vending machines that offer snacks and beverages.

The specialty restaurant, serving one or two special kinds of food, such as seafood or steak, is another distinctive American establishment.

The Pullman car diner, serving full-course meals to long distance railroad passengers, and the riverboat steamers, renowned as floating gourmet palaces, were original American conceptions. They belong to an earlier age, when dining out was a principal social diversion, and restaurants tended to become increasingly lavish in food preparation, decor, and service.

In many modern restaurants, customers now prefer informal but pleasant atmosphere and fast service. The number of dishes available, and the elaborateness of their preparation, has been increasingly curtailed as labour costs have risen and the availability of skilled labour decreased. The trend is toward such efficient operations as fast-food restaurants, snack bars, and coffee shops. The trend in elegant and expensive restaurants is toward smaller rooms and intimate atmosphere, with authentic, highly specialized and limited menus.

 

Tasks: 1. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

           Course Book. – London, 2000. – Unit 6.

   2. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Work Book. – London, 2000. – Unit 6.

   3. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Grammar Book. – London, 2000. – Unit 6.

   4. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Course Book. – London, 2000. – Unit 6.Word List.

   5. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

   Student’s Casstte. – London, 2000. – Unit 6.

   6. Well R., Tort Ch. Five Star English: Dialogues & Tasks.

   Oxford, 1992. – Units 4-5.

 

 

Topic: SHOPPING

Lessons 14-24

 

At a department store

 

Shopping is a very important part of life, but shoppers are faced with a confusing and rapidly changing situation. The confusion arises from the claims made by advertising, a wider choice of goods than ever before, and new places to shop. The prices of clothes, shoes, and make-up have gone sky-high, so it's vital that you do not waste your money and that you shop carefully for value.

Be sure of what you want — never shop vaguely, because when you get home your purchase may not match anything else you've got.

Shop around for the best price and quality. Start with a depart­ment store, where they stock a wide range of goods and souvenirs. There you can find many departments: haberdashery, Hosiery, drap­ery, millinery, ladieswear, menswear, and footwear. If you are look­ing for a skirt and a top to go with it, you'll need "Separates". You'll find shorts or T-shirts in "Leisurewear", jumpers in "Knitwear", and a nightdress in "Nightwear". In "Accessories" they sell belts, gloves, and purses. Try on all the trousers or dresses they have in the line although it may be quite boring to wait if the changing room is occupied. Check out the racks with the sign "sale". Although it usu­ally seems to be the small sizes that are offered in sales, you can sometimes find some super buys.

Feeling cheered up by your new purchase, don't forget to keep the receipt, in case an item turns out to be faulty. You'll need the re­ceipt if you want to exchange the item or have your money refunded. If you are a bargain-hunter, try clothes markets. They often don't have the high overheads of town shops and can therefore keep prices lower;' though they can' stock substandard goods. Flea  markets are not the best place to buy anything. The prices are low, but the qual­ity is, too.

Don't put off the purchase of festive gifts until there are only two days left before a holiday. Department stores are swarming with last-minute shoppers, so you may have to queue for half an hour at the checkout till. From everywhere you can hear people swapping rumours, 'They have sold out all the scarves', 'They have run out of that cream'. You inevitably get involved in exchanging remarks with other people in the queue or with salesgirls. Sometimes the talk gets so interesting that the cashier's question whether you want to pay in cash or by credit card takes you by surprise. Anyway, you pay and feel happy that you have made a bargain, which puts you in a good  mood.

Dear friends, make shopping entertaining. Shop together with your friends. Enjoy attractively designed displays and well-dressed shoppers browsing through trendy items. Then you will definitely like it.

 

A Devoted Shopper

(Extract from the book by Sue Townsend "The Queen and I". Abridged)

 

Sayako came out of the changing room in Sloane Street wear­ing this season's suit, as featured on the cover of English Vogue. Last season's suit lay on the changing room floor in an untidy heap. She surveyed herself in the full-length mirror. The manageress, svelte in black, stood behind her.

“That colour's very good on you,” she said, smiling professio­nally.

Sayako said, “I take it and also I take it in strawberry and navy and primrose.”             

The manageress inwardly rejoiced. She would now reach this week's target. Her job would be safe for at least another month. God bless the Japanese!

Sayako walked over on stockinged feet* to a display of suede loafers.

“And these shoes to match all suits in size four,” she said. Her role model was the fibreglass mannequin which lolled convincingly against the shop counter, wearing the same cream suit that Sayako was wearing, the loafers that Sayako had just ordered and a bag that Sayako was about to order in navy, strawberry, creamand primrose. The mannequin's blonde nylon wig shone under the spotlights. Her blue eyes were half closed as though she were encaptured by her own beauty.

She is so beautiful, thought Sayako. She took the wig from the mannequin's head and placed it on her own. It fitted perfectly.

“And I take this,” she said.

She then handed over a platinum card, which bore the name of her father, the Emperor of Japan.

As the manageress tapped in the magic numbers from the card, Sayako tried on a soft green-coloured suede coat, which was also be­ing worn by a red-haired mannequin. The suede coat cost one ðennó less than a thousand pounds.

“What other colours do you have this in?” asked Sayako of the assistants, who were packing her suits, loafers, bags and wig.

“Just one other colour,” said an assistant (who thought, Jesus, we'll have a drink after work tonight).

She hurried to the back of the shop and quickly returned with a toffee-brown version of the sumptuous coat.

“Yes,” said Sayako. “I take both and, of course, boots to match, size four.” She pointed to the boots worn by the red-haired manne­quin.                                               

The pile on the counter grew. Her bodyguard standing inside the shop door shifted impatiently.

When the Princess and her purchases had been driven away, the manageress and her assistants screamed and yelled and hugged each other for joy.

Sayako sat in the back of the limousine and looked at London and its people. How funny English people are, she thought, with their wobbly faces and big noses and their skin! She laughed behind her hand. So white and pink and red. What bodies they had! So tall. It wasn't necessary to have so much height, was it. Her father was a small man and he was an Emperor.              

As the car set off on its journey towards Windsor, where she was staying at the newly opened Royal Castle Hotel, Sayako's eyes closed. Shopping was so tiring. She had started at 10.30 in Harrod's lingerie department* and now it was 6.15 and she had only taken an hour off for lunch. And when she got home she had that puzzling book to read, Three Men in a Boat. She had promised her father she would read at least five pages a day. It would improve her English, he said, and help her to understand the English psyche.

She had already ploughed through The Wind in the Willows, Alice in Wonderland and most of Jemima Puddleduck but she had found these books very difficult, full of talking animals dressed in the clothes of human beings.

At Hyde Park Corner the car stopped suddenly, the driver swore and Sayako opened her eyes. The bodyguard turned around to face her.

“A demonstration,” he said. “Nothing to fear.”

She looked out of the window and saw a long line of mid­dle-aged people crossing the road in front of the car. Many of them were wearing beige anoraks, that Sayako, a devoted shopper, identified as coming from Marks and Spencer.

A few were car­rying signs on sticks.

Nobody appeared to take any notice of them, apart from a few impatient motorists.

 

DRESS DOWN: a LONDON-BASED INVESTMENT

BANKER EXAMINES A GROWING TREND IN THE CITY'S FINANCIAL INSTITUTIONS

 

Working as a manager in the head office of a bank, as I do, clothes can be a recurring nightmare. In New York, where I worked for a time last summer, you have to brave the sticky heat every time you venture outside, yet freeze once you arrive in a meeting with the air-conditioner turned up full blast. I struggled to know what to wear. The problem was compounded by the office dress code for the month of July and August, which was 'dress-down'.

The dress-down phenomenon seems to have originated in places where staff work through the oppressive heat of summer whilst their families take refuge at the coast or in the hills. Dress-down, restricted to Fridays, allowed staff to head straight for their out-of-town retreats on Friday evenings without going home to change. But in New York it has now become a week-round state of affairs. This move may have been born out of consideration; to allow people on Wall Street to commute to work in the heat in something more comfortable than a suit, but the effect is less benign.

For me, dress-down is a nuisance for two reasons. The first is that it actually requires a whole new wardrobe. For my male colleagues in the US, it seemed to mean a switch from one uniform (single-breasted suits, silk ties) to another (designer shirts, chinos and blazers). I basically only own two types of clothes; suits for working in and truly casual gear for relaxing weekends in the countryside.

Returning to London, I was therefore rather disconcerted to discover that my employers had instituted summer dress-down. Here too, though, its relevance to the climate is far from immediately apparent. Initially, I tried to sidestep it by simply turning up in my suit as usual, but my staff complained that they then felt pressured into doing the same. So, I found myself having to buy 'smart casual' clothes specifically to wear to work; a ridiculous expense.

Even more irritating is the fact that I'm still obliged to have a suit hanging up in my office in case I'm suddenly called to a meeting on our conference floor, where dress-down is banned lest a client should witness it. One of my colleagues started to accumulate more and more very smart suits in her office, explaining that she was having her flat renovated and that the in-office wardrobe was a necessity as she was staying at a different friend's place each night. We weren't convinced.

For the other great inconvenience of dress-down for the staff is that it makes it easier than ever to spot when colleagues are going to job interviews. For the rest of the year, it is easy enough to arrange these during the working week, but in the summer when dress-down rules, it's a dead giveaway to arrive in overly smart clothes and then pop out for a 'dental appointment'. I would normally applaud this state of affairs, as a substantial part of my time is spent trying to prevent valued employees from moving elsewhere, and any clues about their intentions are helpful and allow me to nip things in the bud.

However, the clothes hanging in my office are now finding a second use. I have suddenly become the target for several 'headhunters', people employed by other companies to try and tempt employees away with offers of better pay and conditions. The headhunters that I retain on behalf of the bank are, of course, not allowed to approach me. But others are, and have. Until recently, I ignored these calls. I've barely had time to go to the hairdressers between overseas trips, let alone attend a job interview. However, as the financial rewards proffered have reached breathtaking amounts, I've been forced to take an interest.

The only problem with this is that I have just the one suit at the office. As a series of impromptu interviews with one prospective employer progresses, I'm having to bring in additional clothes. I can hardly present myself as a highly-paid investment banker, requiring a vast salary, if they only ever see me in one suit. At this rate, I shall have to tell my staff that I, too, have decided to have my flat done up. I just hope that none of them offers me the use of their spare room.

 

Tasks: 1. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

            Course Book. – London, 2000. – Unit 3.

    2. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

    Work Book. – London, 2000. – Unit 3.

    3. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

    Grammar Book. – London, 2000. – Unit 3.

    4. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

    Course Book. – London, 2000. – Word List Unit 3.

    5. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

    Student’s Casstte.  -London, 2000. – Unit 3.

 

 

Topic: BANK. POST-OFFICE. TELEPHONE
Lessons 25-32

 

BANK

 

Bank is a business establishment that safeguards people's money and uses it to make loans and investments. People keep their money in banks rather than at home for several reasons. Money is safer in a bank than at home. A checking account with a bank provides an easy way to pay bills. Also, money deposited in many types of bank accounts earns additional money for the depositor. People who put money in a bank are actually lending it to the bank, which pay them interest for the use of their funds.

Banks are an essential part of business activity. Business companies borrow from banks to buy new equipment and build new factories. People who do not have enough money to pay the full price of a home, an automobile, or some other product also borrow from banks. In these ways, banks promote the sale of a wide range of goods and services.

Banks differ in the services they provide and in how they are owned. Many financial experts use the word "bank" to refer only to a commercial bank. These experts believe that savings banks, savings and loan associations, and credit unions are not true banks because they do not perform all the functions of commercial banks. Saving banks, savings and loan associations, and credit unions are often called thrift institutions, or simply thrifts, because their chief purpose is to encourage saving. Many countries also have institutions called central banks, and some have investment banks. Although such institutions are called banks, they do not accept deposits or lend money to the public.

Most jobs in a bank are clerical positions that require a high school education. Employees in these positions include tellers and proof machine operators. Tellers cash checks and accept deposits. Proof machine operators run the equipment that cancels checks and substracts the amounts from customers' accounts. The machines also prepare bank statements, the records of deposits and withdrawals that are sent to customers regularly. In addition, banks employ book-keepers and operators of data-processing equipment.

For college graduates, banking offers a variety of careers. For example, loan offices arrange loans to businesses and individuals. Bond traders buy and sell securities. Trust officers handle trust funds. Banks also employ many accountants and lawyers.

 

The POST-OFFICE

 

Anybody who wants to buy stamps or envelopes, to send a telegram or to get a postal order (or a money order) must go to the post office. There is a post-office in every town and nearly every village in the country, large cities, of course, have more than one. If you only want to post an already stamped letter, you needn't go to the post-office, ask for the nearest letter-box, or pillar-box, anybody will tell you. And very soon the postman will deliver your letter or postcard to the addressee.

Let us drop in at the Post Office and see what the inside of it looks like.

There is generally a separate counter, or window, for each department: one for Postal Orders, one for Stamps, one for Telegrams, one for Letters to Be Called For, one for Registered Letters and so on.

On this side of the counter, you see several customers, on the other side – the clerks. Customers are standing at various windows buying stamps, envelopes, postcards, registering letters; some are sending postal orders, others are cashing theirs; one is collecting the mail from his P.O. Box; a number of people are inquiring if there are any letters for them at the Poste Restante, or Callers' Letters (letters by general delivery). You can also see people writing telegrams, or sending books by book-post and parcels by parcel-post. A messenger boy is carrying a large bundle of parcels and newspapers.

As a rule the Post-Office not only delivers and sends letters and other mail, but it controls the telegraphs and telephones. It issues postage-stamps in honour of every significant event or marking the memory of outstanding personalities in the country and in the world. The Post-Office offers many services, for instance, it pays pensions and family allowances, issues licenses for televisions and radios, sells stamps either separately or in booklets with several stamps of various values, makes trunk calls, etc.

 

Telephone

 

If a man needs to communicate with his friend or business partner he can do this by using the telephone. Nowadays almost all people have telephones in their offices and flats. Making telephone calls you get in touch with the people you need, arrange an appointment with them and do other urgent business.

In every office the telephone is an important part of the communications system. The head of a large department usually has two telephones on his desk. One is connected, through a switchboard to the public Post Office System (or automatic exchange). The other is connected to a private internal system. This makes it possible for members of the staff in different parts of the same building to talk to one another without leaving their rooms.

If you are in the street you can come into a call-box, put a coin in the slot or insert a plastic card, take up the receiver and when the dialing tone indicates that nothing is wrong on the line, dial the number. When you finish talking don’t forget to hang up the receiver. If you want to make a trunk-call you should go to the Trunk Exchange, book it and the operator will put you through in a few minutes.

 

MENACE or CONVENIENCE: the LURE of the MOBILE

PHONE

 

A friend of mine was a penniless student at university in 1985 when she started to go out with a man who lived in an oil-rich eastern state. To all her friends he seemed like the possessor of boundless riches, not least because he gave her a mobile telephone so that he could contact her at any point of her day directly from his home country. Although virtually none of us had ever seen a mobile telephone before, the overriding reaction was, 'What a waste of money ringing all that way' as opposed to, 'Wow, that's brilliant'. From their earliest incarnations, these telephones have never had the capacity to thrill us in the way that other new bits of technology can. Sighs of contempt, rather than envy, would be breathed in all the first-class train carriages where mobiles started ringing in the late 1980s.

By the mid 1990s, the mobile was no longer the preserve of image-conscious businessmen. Suddenly, it seemed, every petty criminal could be seen organising their dodgy deals as they shouted into stolen ones in the street. It was at this point that I bought a mobile. I had been sneering for years, but I reasoned that as everyone now had one, surely no-one would be offended or irritated by mine, as long as I used it exclusively in the back of taxis or other places where I could avoid intruding on people's mental privacy.

But I immediately grew to depend on it and constantly checked that I had it, in the way that habitual smokers are said to keep checking for their cigarettes. And it affected my behaviour. Without the means of ringing ahead to say I was going to be late, for example, would I have set off for my business appointment with so little time to spare? I began to understand how those inexperienced walkers come to call out the Mountain Rescue Team from the top of some perilous peak. Without the false sense of security the phone in their pocket provided, they wouldn't have gone up there in the first place.

What's more, after a while, I realised that once it has got a hold on you, all telephone calls are urgent in exact proportion to the availability of a mobile to announce them. Because our modern lives have so much capacity for urgency, the mobile is turning into an enemy rather than a helpmate. It is enabling us to dash from one activity to another in the mistaken belief that we can still be in touch - with work, with other family members. Yet, although we are constantly on standby, we are not in a position to be fully engaged with anything else. No mental commitment to the task in hand is possible when the mobile can ring at any moment with another demand for our attention, no matter how legitimate. In this way, I began to feel persecuted rather than liberated.

And mobiles may be even more sinister than any of us could have dreamt. When activated, it seems, they serve as miniature tracking devices, which, unknown to their owners, reveal their whereabouts at any given time, even if no calls are made or received. In a recent murder trial, the police showed that the suspect travelled to and from the murder scene, despite his having denied this, through using the computer records of his mobile's whereabouts.

But what has really put me off my phone is a conversation I had with a terrifyingly important man - one of the most conspicuously successful in Britain. He had been to dinner the night before with two other such figures. 'Do you know,' he said, 'they sat there taking calls all through dinner.' What a let down. In my book, importance is denoted not by a ringing mobile, but rather by the ability to build up the kind of efficient and trustworthy support team that ensures you never need to take an urgent call in public. One suspects, moreover, that it is the very existence of the mobile phone that prevents effective delegation in such situations, that it represents a menace rather than a convenience.

 

WHEN E-Mail BECOMES E-NOUGH

 

The first person I came across who'd got the measure of e-mail was an American friend who was high up in a big corporation. Some years ago, when this method of communication first seeped into business life from academia, his company in New York and its satellites across the globe were among the first to get it. In the world's great seats of learning, e-mail had for some years allowed researchers to share vital new jokes. And if there was cutting-edge wit to be had, there was no way my friend's corporation would be without it.

One evening in New York, he was late for a drink we'd arranged. 'Sorry,' he said, 'I've been away and had to deal with 998 e-mails in my queue.' 'Wow,' I said, 'I'm really surprised you made it before midnight.'

'It doesn't really take that long,' he explained, 'if you simply delete them all.'

True to form, he had developed a strategy before most of us had even heard of e-mail. If any information he was sent was sufficiently vital, his lack of response would ensure the sender rang him up. If the sender wasn't important enough to have his private number, the communication couldn't be sufficiently important. My friend is now even more senior in the same company, so the stategy must work, although these days, I don't tend to send him many e-mails.

Almost every week now, there seems to be another report suggesting that we are all being driven crazy by the torment of e-mail. But if this is the case, it's only because we haven't developed the same discrimination in dealing with e-mail as we do with post. Have you ever mistaken an important letter for a piece of unsolicited advertising and thrown it out? Of course you haven't. This is because of the obliging stupidity of 99 per cent of advertisers, who just can't help making their mailshots look like the junk mail that they are. Junk e-mail looks equally unnecessary to read. Why anyone would feel the slightest compulsion to open the sort of thing entitled 'SPECIALOFFER@junk.com' I cannot begin to understand. Even viruses, those sneaky messages that contain a bug which can corrupt your whole computer system, come helpfully labelled with packaging that shrieks 'danger, do not open'.

Handling e-mail is an art. Firstly, you junk anything with an exclamation mark or a string of capital letters, or from any address you don't recognise or feel confident about. Secondly, while I can't quite support my American friend's radical policy, e-mails don't all have to be answered. Because e-mailing is so easy, there's a tendency for correspondence to carry on for ever, but it is permissible to end a strand of discussion by simply not discussing it any longer or to accept a point of information sent by a colleague without acknowledging it.

 Thirdly, a reply e-mail doesn't have to be the same length as the original. We all have e-mail buddies who send long, chatty e-mails, which are nice to receive, but who then expect an equally long reply. Tough. The charm of e-mail can lie in the simple, suspended sentence, with total disregard for the formalities of the letter sent by post. You are perfectly within the bounds of politeness in responding to a marathon e-mail with a terse one-liner, like: 'How distressing. I'm sure it will clear up.'

 

Tasks: 1. Computer program: Learn to Speak English/Dialogues:

            Money Exchange.

    2. Computer Program: Amrican English/Diaslogues: At a

    Bank.

 

 

 

 

 

 

Topic: HOLIDAYS. CUSTOMS AND TRADITIONS

in UKRAINE

Lessons 33-45

 

EASTER

 

Latin PASCHA, Greek PASCHA, principal festival of the Christian church year, celebrating the Resurrection of Jesus Christ on the third day after his Crucifixion. The origins of Easter date to the beginnings of Christianity, and it is probably the oldest Christian observance after the Sabbath (originally observed on Saturday, later on Sunday); the Sabbath subsequently came to be regarded as the weekly celebration of the Resurrection. The English name Easter is of uncertain origin; the Anglo-Saxon priest Venerable Bede in the 8th century derived it from the Anglo-Saxon spring goddess Eostre. Around the Christian observance of Easter as the climax of the liturgical drama of Holy Week and Good Friday, folk customs have collected, many of which have been handed down from the ancient ceremonial and symbolism of European and Middle Eastern pagan spring festivals brought into relation with the resurrection theme.

These customs have taken a variety of forms, in which, for example, eggs, formerly forbidden to be eaten during Lent, have been prominent as symbols of new life and resurrection. The hare, the symbol of fertility in ancient Egypt, a role that was kept later in Europe, is not found in North America. Its place is taken by the Easter rabbit, the symbol of fertility and periodicity both human and lunar, accredited with laying eggs (often brightly colored or decorated) in nests prepared for it at Easter or with hiding them away for children to find. In the Christian church Lent is a period of penitential preparation for Easter.

In Western churches it begins on Ash Wednesday, 61/2 weeks before Easter, and provides for a 40-day fast (Sundays are excluded), in imitation of Jesus Christ's fasting in the wilderness. In Eastern churches Lent begins on the Monday of the seventh week before Easter and ends on the Friday that is 9 days before Easter. This 40-day "Great Lent" includes Saturdays and Sundays as relaxed fast days. On Good Friday (the day commemorating the Crucifixion of Christ), the Mass of the Presanctified is observed. Its name is derived from the fact that there is no consecration of the sacred elements of bread and wine; instead, Communion is ministered from the Reserved Sacrament (consecrated elements retained from previous celebrations). Other features are the singing of the Passion according to John, the impressive series of intercessions, and the adoration of the cross with singing of the Reproaches and the hymn "Pange lingua" ("Sing, my tongue, the glorious battle"). Following the Communion and dismissal of the people, there are no further liturgical rites other than the daily choir offices until the vigil of Easter.

 

RELIGIOUS HOLIDAYS IN UKRAINE

                  

Easter is a spring holiday. Spring is a time of plowing and sowing in the fields, a time of warmth and awakening after a cob hungry winter. In pagan times Ukrainians believed that the gods died and were reborn every year. An example of pagan customs is the dyeing of eggs. Intricately designed Easter eggs (pysanky) have become popular in many countries that have Ukrainian immigrant populations. To the Christian Ascension Day (the 40th day after Easter).  Ukrainians added a pre-Christian tradition of going to the field to inspect the progress of the wheat. The Trinity is celebrated in summer, on the 50th day after Easter. Traditionally people decorate their homes with green tree branches and fragrant herbs.

Another summer holiday is Ivan Kupala's Day on July 7. During the day everyone has to be at least immersed in water. This was the last holiday before the harvest. August 2, St. Illia's Day, marked the beginning of autumn. "Until dinner it’s summer, after dinner it's autumn", people said. On the 19th of August, or on "Saviour Day", vegetables, fruit, mushrooms, and honey were blessed.

On the eve of January the 7th Ukrainians start celebrating Christmas. It's the day of Jesus Christ's birthday and it is widely celebrated all over Ukraine. People sing Christmas carols, cook a traditional Ukrainian Christmas dish named "kutya" which all the family eats together. Then people go to Church to listen to the Christmas sermon.

 

SOME HISTORICAL EVENTS AND CELEBRATIONS

IN UKRAINE

 

On May the 9th we celebrate the anniversary of Victory over Nazi Germany. People go to the Tomb of the Unknown Soldier who died at war defending our country from fascists, put flowers to the monuments, and 11 the evening everybody goes to see the holiday salute.

On August the 24th we celebrate the Day of Independence of Ukraine, which was proclaimed in 1991 on the decision of the Supreme Soviet of Ukraine after the military coup in Moscow.

 

ACT OF PROCLAMATION OF UKRAINE'S INDEPENDENCE

 

Considering the deadly threat to Ukraine in conjunction with the coup in the USSR, on August 19, 1991,

Continuing the age-old tradition of state construction in Ukraine,

Proceeding from the right to self-determination, provided for by the UN Charter, and by other international legal documents,

Acting in pursuance of the Declaration of State Sovereignty of Ukraine, the Verkhovna Rada of the Ukrainian Soviet Socialist Republic hereby solemnly PROCLAIMS INDEPENDENCE Of UKRAINE, and the creation of an independent Ukrainian state, Ukraine

The territory of Ukraine shall be indivisible and inviolable.

Henceforth only the Constitution of Ukraine and laws of Ukraine shall have legal strength in the territory of Ukraine.

This Act shall become effective instantly following its approval.

    August 24, 1991.               VERKHOVNA RADA OF UKRAINE.

 

Our road to independence has been long and winding one. But at last Ukraine achieved her sovereignty and independence. It was the ultimate expression of whole nation spirit, the culmination of so many efforts of Ukrainian people. On August 24, 1991, the Act of Independence was passed by Verkhovna Rada of Ukraine. It was a message of newly gained freedom to the world. The fact that Ukrainian people have managed to do everything peacefully can be an example to follow by many. We, Ukrainians, believe that no one will ever take our inde­pendence away from us.

 

EUROPE DAY

 

Probably very few people in Europe know that on 9 May 1950 the first move was made towards the creation of what is now known as the European Union.

In Paris that day, against the background of the threat of a Third World War engulfing the whole of Europe, the French Foreign Minister Robert Schuman read to the international press a declaration calling France, Germany and other European countries to pool together their coal and steel production as "the first concrete foundation of a European federation". What he proposed was the creation of a supranational European Institution, charged with the management of the coal and steel industry, the very sector, which was, at that time, the basis of all military power. The countries, which he called upon, had almost destroyed each other in a dreadful conflict, which had left after it a sense of material and moral desolation. Everything, therefore, began that day. That is why during the Milan Summit of EU leaders in 1985 it was decided to celebrate 9 May as "Europe Day".

Every country, which democratically chooses to accede to the European Union, endorses its fundamental values of peace and solidarity. These values find expression through economic and social development embracing environmental and regional dimensions, which are the guarantees of a decent standard of living for all citizens. While Europe as such has existed for centuries, the elements, which united it, in the absence of rules and institutions, have in the past been insufficient to prevent the most appalling tragedies. The integration of Europe will not come about in one day or even in a few decades. Deficiencies are still numerous and there are evident imperfections. The project, which was begun just after the Second World War, is still very new. In the past, efforts at European union were based on domination of one group over another. These attempts could not last, because those who had been conquered had only one aspiration: to regain their freedom. Today's ambition is completely different: to build a Europe, which respects freedom and the identity of all of the people, which compose it. Only by uniting its peoples can Europe control the mastery of its destiny and develop a positive role in the world. The European Union is at the service of its citizens. While keeping their own specific values, customs and language, European citizens should feel at ease in the "European home".

Europe Day is the annual occasion for activities that bring Europe closer to the citizens. It is an occasion for providing information and encouraging discussion on European Union issues, and for festivities that bring together people and cultures from different European countries. Every year more than 5000 individual Europe Day events form part of the European Union's information action, which, under the banner of "Building Europe Together", aims to encourage citizens to become more and more involved in discussions on the future of European integration.

 

Tasks: 1. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

            Course Book. – London, 2000. – Unit 5.

    2. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

    Work Book. – London, 2000. – Unit 5.

    3. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

    Grammar Book. – London, 2000. – Unit 5.

    4. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

    Course Book. – London, 2000. – Unit 5.Word List.

    5. Evans V., Dooley J. Enerprise (Intermediate) Level 4.

    Student’s Casstte. London, 2000. – Unit 5.

 

Leson 46 – Lexico-Grammar Test

 

Lesons 47, 48   Revision