Варианты контрольных работ для студентов специальности Организация обслуживания в общественном питании

Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 1
Задание 1. Выполните перевод текста на русский язык.
What is catering?
The catering industry is comprised of businesses that provide food, beverages and other services to a variety of clients, usually for special events. Catering industry jobs vary from small intimate affairs to large events that involve providing not only food and beverage service but also tableware, linens, service personnel and other aspects of the event. Companies that provide catering services might be as large as a business with several locations or as small as an individual who provides catering services on his or her own. A caterer might be part of a restaurant or have his or her own business. Caterers might make use of independent contractors for some aspects of their catering service.
Small dinners and banquets are some types of events for which a caterer might provide service. These events might be set in a person’s home, a small restaurant or an outdoor venue. Some individuals might have a personal caterer who provides private catering services whenever needed. Other times, a caterer might be hired specifically to cater to a large event such as a wedding, a family reunion or a corporate event.
Corporate catering is another aspect of the catering industry. These caterers are skilled at working with large crowds and the needs of corporate clients. Events such as company picnics, holiday celebrations or functions held to entertain clients all might be handled by a corporate caterer. Many times, companies have contracts with specific caterers so that company executives know the level of service and professionalism that they will be getting.
Some restaurants also have a catering component. Many times, individuals enjoy the restaurant’s food so much that they want the same food to be served at an event they are hosting. Some restaurants might even have separate banquet facilities for this purpose. Servers, linens, tables and chairs might also be included in this type of catering service.
Independent caterers often make a name for themselves by creating unique and delicious menus and by providing outstanding service. Many times, small catering businesses make use of independent contractors and outside services for things such as personnel, linens, tables and chairs. Others caterers have their own location, personnel, linens and other materials.
Задание 2. Составьте свои предложения с выделенными словами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
***
A: Devi, have you thought about where would you like to go to dinner on Friday for your birthday?B: I am not sure. I don't know that many restaurants around here.A: You know, we could look online at the local Internet sites.B: Good. Let's take a look!A: What kind of food would you like for your birthday?B: I enjoy Thai or Japanese the best.A: This one, Shogun, looks good.B: Oh yes, I've heard of that one. Everyone I've spoken with says that it is great!A: Would you like to go there then?B: I think that that would be a really good choice! Let's call and make a reservation.
Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 2
Задание 1. Выполните перевод текста на русский язык.
Four Styles of Service in the Restaurant Business
One important decision to make when starting a restaurant is the service style of the establishment. The service style determines the layout, menu, inventory, food prices and décor of the restaurant. The service style of a restaurant depends on your personal preferences, target market and location. Knowing the characteristics of the main types of service styles can help you pick the right style for your restaurant business.
Fast Food
A fast-food or quick-service restaurant provides the quickest service and food at the cheapest prices. The décor in most fast-food restaurants is simple. Fast-food restaurants are often franchises of a brand with many locations. The largest-fast food chains operate globally. Some individuals choose to open small, local, non-chain fast food restaurants. Fast-food restaurants often include a place to dine, while some may possess only drive-through or walk-up windows for customers to order and pick up food. Fast-food restaurants often serve hamburgers, chicken, sub sandwiches, Mexican fare or ice cream.
Fast Casual
Fast-casual restaurants are similar to fast-food restaurants, but customers often perceive the food as healthier or of higher quality. The perception of healthier or higher-quality food allows owners of fast-casual restaurants to charge higher prices than fast-food restaurants. Customers usually order their food at the counter and sit down at a table to enjoy their meal. Of course, fast-casual restaurants give customers the option to order food to go. Many fast-casual restaurants serve a specialized type of food, such as Mexican, Chinese or fresh-baked fare. While a fast-food restaurant may serve fried chicken meals, a fast-casual place may serve roasted chicken, vegetables and baked bread.
Fine Dining
Fine-dining restaurants usually come with the most elaborate menus and expensive prices. Owners of fine-dining restaurants want to present an atmosphere of elegance and grace. Many require customers to make reservations to dine. Some restaurants enforce a certain dress code, while others do not. Fine-dining restaurants employ chefs who attended culinary schools and possess many years of experience. Most customers do not mind paying the expensive prices because of the perceived value they receive from eating at fine-dining restaurants. Some restaurants offer five-course meals and an expensive and expansive wine list.
Задание 2. Составьте свои предложения с выделенными cловами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
***
A: Shogun Restaurant.B: Hi, I would like to make a dinner reservation.A: Of course, what evening will you be joining us on?B: We will need the reservation for Tuesday night.A: What time would you like the reservation for?B: We would prefer 7:00 or 7:30.A: How many people will you need the reservation for?B: There will be 4 of us.A: Fine, I can seat you at 7:00 on Tuesday, if you would kindly give me your name.B: Thank you. The last name is Foster.A: See you at 7:00 this Tuesday, Mr. Foster.B: Thank you so much. I appreciate your help.
Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 3
Задание 1. Выполните перевод текста на русский язык.
Basic table settings
Whether you will be entertaining guests or cooking a quiet dinner for two, it is nice to know the proper rules of etiquette concerning a basic table setting. Surprisingly, not everyone knows how to set a table appropriately, or even which side of the plate the dinner fork should reside, for that matter. So, if you are unsure of how to set a basic place setting, look no further. And no, the napkin does not rest under the fork to the right of the dinner plate.
Begin by placing the dinner plate in front of each seat at the table. The dinner plate should be dead center and approximately 1 inch away from the edge of the table.
Place the dinner fork to the left of the dinner plate, with the dinner knife directly at the dinner plate’s right. If you will be offering soup with dinner, place the soup spoon to the right of the dinner knife. Salad forks are placed on the left, outside the dinner fork.
Pour water glasses three quarters of the way full, and place them directly above the dinner knife of each place setting. If you will be serving an additional drink such as soda or wine, these glasses remain empty until the guests are seated and should be placed just above the water glasses
Set any small bread plates directly above the forks, to the left of the dinner plate. Although the bread plate is not a requirement in a basic place setting, it is convenient and guests do prefer to use it if it is available. A butter knife can also be added to the basic table setting by placing it directly on top of the bread plate.
Finalize your basic table setting by adding a napkin to each place setting. A napkin either folded in half to form a rectangle or a triangle can be draped neatly on top of the dinner plate. If you would prefer to make your basic table setting a bit fancier, you could choose to place each napkin into a napkin ring before setting it on top of the dinner plate.
Задание 2. Составьте свои предложения с выделенными cловами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
***
Mary: Do you see that Italian restaurant over there? It looks very nice. Let`s go in and have lunch. I hope the food will be delicious there. 
Jane: I know this restaurant. I was here last month with my friend. The Italian food is excellent here. They have a large choice of different national Italian dishes on the menu. But you also can order other European meals.
Mary: I hope the service is also good there. 
Jane: Sure. The waiters always observe good manners.
Mary: So, they really have a cosy atmosphere. I like that table in the corner. And what about you? 
Jane: So do I. Let`s take our seats. Where is our menu? What do they offer for lunch today? 
Mary: For the main course I will take spaghetti with fish, shrimps and cheese. For dessert I like strawberry ice-cream and tea. 
Jane: And I will start with pasta with tomatoes, sweet basil and parmigiano. For afters I will take milkshake with fruits. Fruit looks very fresh and delicious.
Mary: Would you like to drink tea or coffee?
Jane: No, I won`t. Milkshake will be enough for me.
Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 4
Задание 1. Выполните перевод текста на русский язык.
How to Design a Breakfast Restaurant Menu
Planning a breakfast menu requires planning and knowledge about what you think your customers desire. Breakfast is a meal that can be eaten at all times of the day and is the only meal that routinely combines savory and sweet flavors. You can produce a breakfast menu that will appeal to a wide range of customers by making choices with these factors in mind.
Write out all the breakfast meals you're prepared to offer and group them according to the featured item. For instance, egg dishes, pancakes and waffles and baked goods should each have their own groups. Preparing the menu in this way helps your customers easily find the breakfast they want.
Give accurate and detailed descriptions of what the meals entail. For instance, include all of the components offered in the meal, especially if they contain any nuts or other food allergens. Customers want to know exactly what to expect and typically don't like surprises when it comes to their breakfast.
Offer a "side items" section. Such a section can include varieties of potato dishes and single servings of breakfast meats, bagels, fruit and muffins. Providing this section in your menu will allow your customers to add to or subtract from their basic orders. It also allows an alternative for customers who don't want a full breakfast.
Give your customers the option of eating lighter or healthier fare. Setting up a section on the menu for low-fat foods encourages those who are watching what they eat to give your food a try. You could even list how many calories and fat grams are in the meals to really help out your health-conscious guests.
Offer breakfast standards such as pancakes and waffles to your guests, but also provide items that have a gourmet touch. For instance, you can spice up your typical French toast by cutting each slice into stars after cooking. Place sliced bananas on one piece of toast, place another piece of toast on the bananas, then sprinkling almonds on top. You could also offer a champagne breakfast with fruits, muffins, jam, coffee, or orange juice.
Задание 2. Составьте свои предложения с выделенными cловами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
***
A: Good evening, sir, and welcome to Chez Attitude.B: We have a dinner reservation for four at 7:00 under the name of Foster.A: Yes, Mr. Foster, if you would please be seated over in the waiting area, our hostess will be with you in a moment.B: Thank you. Would it be OK if we have a cocktail while we are waiting?A: Of course, I will tell her.B: I would really prefer an outside table. Would that be possible?A: Sure, if you would like one of those tables, I could seat you right away.B: Sure, that would be great! Thank you!A: Here are your menus and the wine menu, and would you like to order your drinks now?B: Yes, I would like a vodka gimlet, please.A: Sure, no problem, sir.B: Thank you very much.
Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 5
Задание 1. Выполните перевод текста на русский язык.
Types of Food Menus in Restaurants
The menu a restaurant uses reflects its type of food service as well as its business plan. Fast-food establishments use a predictable menu, while fine-dining restaurants typically change their offerings regularly and package them at set prices. Other eateries have menus featuring combinations of individually priced dishes and multicourse meals. Menus also promote sales by focusing on children, special occasions, beverages and desserts.
Table d’HoteA restaurant menu with set prices for a meal that includes several courses is known as a "table d’hote" menu. For example, you may have three cuts of steaks from which to choose for $28, and your selection lets you order one of two vegetables and either rice or a baked potato plus a salad. Your cost remains $28 whether you decline or order the accompanying dishes. When it lists one price for the entire meal from appetizer to dessert as is done at finer restaurants, this menu type is known as a fixed price menu. Banquet menus offered by caterers, children's menus, tasting menus and single-use menus for holidays such as Valentine's Day and Thanksgiving are variations of the "table d’hote," fixed-price menu, as is the "carte du jour," which features one or two daily specials offered at a set price.
A la Carte
"A la carte" menus price each dish the kitchen offers separately and groups them by category such as starters and seafood. You choose individual dishes to create your own meal package. Although this type of menu gives you more options, it typically costs more than the all-inclusive pricing on a table d’hote menu. Some restaurants offer a la carte and table d’hote sections to sell individually one or more courses, such as dessert and appetizers.
Static and Cycle Menus
Restaurants may have static menus that feature the same dishes all year long with an occasional addition offered at a set period of time such as a holiday. Fast-food restaurants and diners typically offer static menus that present food choices by category such as sides and sandwiches. School and institutional cafeterias, however, use cycle menus, which allow them to rotate their menus daily, weekly or monthly. Serving tacos each Tuesday and calling the menu "Taco Tuesday" is an example of a cycle menu as is having a set menu for each season and repeating this seasonal selection each year.
Задание 2. Составьте свои предложения с выделенными cловами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
***
A: Can I start you off with anything to drink?B: Yes, may I have some water, please?A: Sure, would you like any appetizers today?B: May I get an order of barbeque wings?A: No problem, can I get you anything else?B: No, thank you, that'll be all for now.A: Let me know when you're ready to order your food.B: I'm ready.A: What can I get you?B: May I have the fettuccini Alfredo?A: Will that be all?B: Yes, that's it.
Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 6
Задание 1. Выполните перевод текста на русский язык.
Different types of Restaurants.
There are different types of restaurants: fast food restaurants, casual dining, fine dining, brasserie, bistro, pub.
Fast food restaurants.A common feature of fast food restaurants is a lack of cutlery or crockery, the customer is expected to eat the food directly from the disposable container it was served in using their hands. Another common name is Café or Deli. There are various types of fast-food restaurant: One orders at the counter; after preparation the food is brought to one's table; paying may be on ordering or after eating. One collects food from a counter and pays, then sits down and starts eating (self-service restaurant).
Casual dining.A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service. Casual dining comprises a market segment between fast food establishments and fine dining restaurants. In France, it is also called Brasserie. The bill per diner at a casual dining restaurant usually averages £10 - £30 for an evening meal and slightly less for lunch, Casual Dining versus Bistro and Pub Most casual dining restaurants serve beer or wine with meals or include a bar where alcoholic beverages are served, but they are generally distinct from drinking establishments.
Fine dining.
Fine dining is a phrase used to describe restaurants hat create a serious dining experience. The experience can start with the location and the view. The interior of such restaurants is often purported to be quite elegant and designed in accordance with the restaurant's concept. Service attempts to be impeccable, with chefs and service crew typically hailing from the best culinary schools. Restaurants fitting the fine dining label are normally highly rated; in the four star range and will provide more nuanced service and more expensive food than a standard sit-down restaurant.
Bistro and pub.
A bistro is a familiar name for a café serving moderately priced simple meals in an unpretentious setting, especially in Paris; bistros have become increasingly popular with tourists. Mainly in the UK and other countries influenced by British culture, the pub (short for public house) today serves a similar dual menu, offering beer and other alcohol along with basic food fare. Traditionally, pubs were primarily drinking establishments, whereas the modern pub business relies on food as well, to the point where gastro pubs are known for their high-quality "pub food".
Задание 2. Составьте свои предложения с выделенными cловами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
***
A: I am your waitress, Mary.B: Hello, Mary. We are all pretty hungry tonight!A: While you are looking over the menu, can I interest you in an appetizer?B: An appetizer sounds good. Do you have a special menu?A: They are listed on the first page of the menu.B: The coconut shrimp looks good. Have you ever had that?A: Yes, it is excellent!B: Good, I'll take that then.A: Would you like to split that and choose another appetizer for half price to share?B: Good. In that case, we'll also take an order of onion rings. Thank you!
Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 7
Задание 1. Выполните перевод текста на русский язык.
What Are the Job Titles of Restaurant Staff?
Within each restaurant, there are a number of staff positions, each with its own set of distinct duties. Larger restaurants often have more position types, while smaller and independently-owned restaurants may require a greater range of duties for each position. Depending upon the nature of the establishment and its management, certain positions may have overlapping duties and/or work together in order to increase efficiency.
The manager is in charge of all major decisions regarding the restaurant. He is in charge of hiring and firing staff as well as providing staff training, product inventory, advertising campaigns, and restaurant layout and organization. The manager takes part in deciding and supervising staff payroll. In most cases, especially in larger establishments, the manager will hire additional staff as aids.
The host or hostess works in the front of the house and is mainly responsible for greeting guests, taking reservations, seating guests at their tables and handing out menus. In many cases, the hostess will also take drink orders once the group is seated. Additional duties may include working the register as well as opening and closing duties such as setting tables and taking out the trash.
Waiters are responsible for taking food and drink orders and bringing them to the table. A server may work as a runner, whose purpose is to deliver food from the kitchen to the table. Waiters work closely with the bar and the kitchen to properly facilitate and clarify orders. Waiters also present the customer bill, take payments to the register and return with the change. Waiters are often required to have extensive knowledge of the menu.
Bussers are responsible for setting and clearing the table, and wiping tables down in addition to sweeping and mopping the dining room. Additional duties might include providing menus or bread and butter as well as additional cleanup.
The head chef is responsible for directing his team of chefs and line cooks, conceiving the menu and buying food products and equipment for the kitchen. He often plays a role in hiring and firing his kitchen staff, including prep-chefs, assistant chefs and dishwashers. In more upscale restaurants, the head chef is often the highest paid position in the restaurant.
Задание 2. Составьте свои предложения с выделенными cловами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
***
A: May I take your drink order while you are looking over your menu?B: Yes, do you have a wine list?A: The wine list is on the second page of your menu.B: Do you have mixed drinks in this restaurant?A: Yes, we have a full bar here.B: I am not sure what I want. Do you have any house specials?A: Actually, we are famous for our Cuervo Gold margaritas.B: That sounds good! Please bring me one of those.A: Would you like that drink blended or on the rocks?B: I would like it blended.A: Would you like it with salt or no salt?B: I would like my margarita with no salt, thank you.
Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 8
Задание 1. Выполните перевод текста на русский язык.
Customer Service Issues in the Restaurant Industry.Sometimes you just want to escape the sweaty two hours it will take you to whip up dinner for the family as well as the jungle of dishes that await you after everyone leaves the table. Eating out should be a pleasure, but even this kind of dining comes with its quirks. The restaurant industry has seen its share of complaints. Customers often expect perfection; and if not perfect, they just want a meal without having to rip their hair out.
Waiting for the Order
After being seated, customers want menus in hand and about five minutes to decide on what they want to eat. A waiter should present himself, ready to take the order, at the end of this period. If the customers are still not ready, give them another five minutes. This guideline is often not followed among waiters and is cause for frustration at the onset of the dining experience.
Waiting for Food
Waiting an extended period to receive food will surely anger customers. And if food arrives cold, then you know that the waiter is simply not doing his job in serving the meal once it is ready to be served.
Improper Order
When food is delivered not according to specifications given, the waiter needs to remedy this problem immediately. Customers have been waiting patiently for their food to arrive and do not want to wait a minute longer for the appropriate steps to be taken. The waiter should work extra fast to fix this problem. The longer the customer whose order was botched has to wait and watch others around him eat, the more infuriated he will be.
Inattentiveness to Customers
Nothing is worse for the customer than an order received and suddenly it seems as if the waiter has disappeared forever. Good waiters periodically check on the table to see if anything else is required to complete the meal.
Задание 2. Составьте свои предложения с выделенными cловами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
A: Have you had enough time to look over the menu?B: Yes, we are almost ready to order.A: Let me remind you of the specials of the day, which are posted on the board.B: Oh, that all sounds so good! Can we get the sauce on the side?A: Yes, we would be happy to prepare the food to meet your special needs.B: I was wondering if you have any vegetarian choices.A: Yes, the roasted vegetable salad is good, and the portabella mushroom burger is also a good choice.B: I think that I would like to order the broccoli noodles, please.A: That is an excellent choice, and I could bring you your salads now or bring them with your dinner.B: Please bring our salads to us now. We are hungry!
Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 9
Задание 1. Выполните перевод текста на русский язык.
What is Decantation?
Decantation is a process used to separate a mixture. It usually involves removing the liquid portion of a substance while leaving behind the sediment. This process is used in a variety of instances. Red wine is a common example of a substance that is decanted. Wastewater may also be processed using this method.
Insoluble matter is something that does not dissolve in a liquid. Instead, it tends to float and will generally settle if the substance is left at rest. The purpose of decantation is to separate the liquid from this type of matter.
This is done because in many cases the insoluble matter is undesired. In the case of wine, decantation leaves only the liquid, so a person does not have to be concerned with sediment when her glass is agitated. In a case such as wastewater treatment, it removes solids that cannot be broken down or treated along with the liquid waste.
The process of decantation is fairly simple, although some skill and practice may be required if it is done manually. There usually must be a minimum of two containers. One should have the substance that needs to be decanted. The other will be used to collect the liquid.
What wines should I be decanting?
Decanting any cheap wines because it makes them taste better. Cheap wines can have really awkward rotten egg smell sometimes when you first open them due to sulphur dioxide. Our noses are very sensitive to this smell (some more than others) and it can ruin a wine tasting experience. Fortunately, often this smell can burn off very quickly after decanting wine and the resulting value wine can be very tasty!
Decant expensive wines, especially massive cabernet sauvignons, Italian wines such as (Barolo, Chianti, aglianico, Montepulciano d’Abuzzo, super-Tuscans etc), Syrah, Malbec, Petite Sirah, etc.
You can decant white wine and pinot noir, however, most do not really need it. You can however decant a very acidic pinot noir if you find it to be too tart, decanting will help smooth out the flavor a bit and make it more palatable. 
Задание 2. Составьте свои предложения с выделенными cловами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
A: Did you enjoy your meal?B: Yes, we really enjoyed it.A: May I interest you in some dessert?B: Yes, that sounds great.A: We have chocolate mousse cake, and a spicy rum apple crisp for our specials.B: The apple crisp sounds great.A: Since there are four of you, would you like to split a second dessert?B: Good suggestion. Could you please bring us a chocolate mousse cake and four dessert forks, please?A: Would you like coffee or tea with your dessert?B: Let's have four coffees, please.A: OK. I will be right back with your desserts and drinks.B: Thank you! We have really enjoyed our meal here.
Контрольная работа № 4 для студентов заочного отделения специальности
43.02.01 Организация обслуживания в общественном питании
Вариант № 10
Задание 1. Выполните перевод текста на русский язык.
How to decant wine - a bunch of different ways.There are numerous ways to decant wine.  Using a decanter is the "official" way but since decanting is really just a method to oxygenate wine, there are other ways.  After we teach you the "official way and give you some helpful hints, we'll do the same for decanting without a decanter, when you forget to decant, when someone shows up at the door, or when you really just want a glass of red wine.
Using a traditional decanter.What you need: foil cutter; wine opener (we recommend using a rabbit style opener, like the Vinomaster, but have an ah-so on hand for very old bottles which have longer and more brittle corks);  candle, flashlight, or smartphone with a flashlight function; steel mesh strainer (a tea strainer works beautifully); decanter.
How decant with a traditional decanter.
Turn on your light source.  You're going to want it to line up with the neck of the bottle - you'll need to be able to see the wine in the neck while decanting.
Cut the foil and remove the entire capsule.
Open the wine and sniff - this will give you a sense of where the wine is starting.  The scientific for this is a "control".
Hold the decanter an an angle in one hand and the bottle in the other.  Place the neck over the source of light (not too close - wine reacts to temperature!)
Pour the wine down into the decanter so that it hits the inside neck and travels to the bottom.  Watch the neck of the bottle carefully, when you see the sediment line creep in, stop pouring.  You want to pour slowly and keep the bottle nearly flat so that the sediment doesn't get in the decanter.
Allow the decanter to sit out of direct heat and sunlight for the appropriate time length (at least 30 minutes) and then sniff it.  If it hasn't opened up much (you can't smell the fruit and recognize key essences) allow it to sit for another 30 minutes.
Задание 2. Составьте свои предложения с выделенными cловами и словосочетаниями.
Задание 3. Переведите диалог на русский язык.
A: Here is your breakfast!B: Thanks so much. Miss, I believe I ordered my eggs scrambled, and these are fried.A: Sorry, your friend over there ordered fried eggs, and I gave you his by mistake.B: Oh yeah. Here, I will just trade with him.A: Here are your pancakes, sir.B: But I ordered waffles!A: I am so sorry!B: That's OK. I will eat my eggs and bacon, and you can take my pancakes back.A: Good, sir. I will take care of that right away.B: Thank you so much!