Section 1

Questions 1 - 5. Decide whether the following statements are true (T) or false (F).
1. The new product is developed based on an existing one. TRUE
2. The product is aimed at men and women aged 18-40. FALSE
3. The new design is supposed to enable users to handle with only one hand. TRUE
4. The regular size has already been on the market while the travel size will be launched in a few
months. FALSE
5. They will make a Gantt chart of the project next month. FALSE
TRANSCRIPT
Hi, everyone. Thanks for coming to this short presentation on our new product design. As you know,
we've already redeveloped our 'Adventure' shampoo to make it more modern and appealing. And we've
renamed it 'Adventure Tech'. Our market research established the target market as men in the 18–40 age
range who like to be outdoors and also like technical gadgets, such as smartwatches, drones and things
like that. We needed to create a bottle which appeals to that market.
So, today, I'm happy to unveil our new bottle design. As you can see, it's designed to look like a black
metal drinking flask, with some digital features printed on it.
I'd like to talk you through the following three points: the key features, sizing and our timeline for
production.
Firstly, you'll notice it has an ergonomic design. That means it fits smoothly into your hand and can be
easily opened and squeezed using one hand. And, it looks like a flask you might use when hiking
outdoors. The imitation digital displays are designed to remind the user of other tech devices they may
have, such as a smartwatch or smart displays in their home.
I'd now like to tell you about the sizes. It comes in two sizes: the regular size and a small travel size.
The travel size is the same type of design – a flask, also with imitation digital displays on the bottle. We
were thinking of starting with one and following with the travel-size in a few months, but we've worked
hard and both are ready now.
Finally, I'm going to talk to you about our timeline for production. You've probably heard that we're
launching in two months. In preparation for that, we're starting the marketing campaign next month.
You can see the complete overview of all phases in this Gantt chart.
In summary, the bottle's been designed for men who like adventure and technology, and it comes in two
sizes. The marketing campaign is starting next month and we're launching the product in two months.
OK. So, any questions? Feel free to also email me for further information in case we run out of time.

Section 2
Questions 6 – 15. Fill in each blank with ONLY ONE WORD taken from the listening passage.
6. Because of jet lag, you may find that even an expensive hotel room can be empty and
____dispiriting____.
7. According to the research, customers of hotels basically need ____familiar____ and inviting
surroundings.
8. The company carried out research into many types of ____hotels____.
9. The ____outside____ of the hotel does not seem to be of any importance to customers.
10. In fact, ____business___ travelers don’t want the expensive serviced apartments that one company
provides.
11. Instead, they need a _____sleek_____ modern kitchen besides sleeping and living accommodation.
12. They hope this company can set a ______trend____ throughout the world.
13. Hotels should take into consideration customers’ need to _____escape_____ everyday lives.
14. If hotels can meet customers’ need of being pampered and taken care of, they may feel like being a
_____baby_____.
15. Some examples of small treats for customers are shampoo, soap, and _____chocolate_____.
TRANSCRIPT
Good morning everyone. Today’s lecture forms part of the Hospitality and Tourism module.
Last week I looked at the economy end of the hotel business; this week I’m going to discuss the luxury
end of the market. Let’s consider the following scenario . . .
You wake up in the middle of the night in a strange hotel miles away from home, disoriented
most probably from jet lag, when even the most expensive surroundings can seem empty and
dispiriting. You have paid a great deal of money to stay in this first-class hotel with its contemporary
technology, but according to recent research carried out by an international travel and public relations
company, all is not well. The research suggests that even the most opulent, luxurious hotels seem to
have underestimated the most basic needs of their customers – be they travelling for work or pleasure:
the need to feel at home in surroundings which are both familiar and inviting.
Do these findings, however, apply only to hotels situated in particular areas? Is it possible that
the external environment can affect a guest’s well-being? The company’s research covered a whole
range of different hotel types, both independent hotels and those which are part of large chains . They
investigated chic so-called boutique hotels in the heart of downtown business districts, stately mansions
located in the depths of beautiful countryside, and plush hotels built at the edge of tropical beaches
surrounded by palm trees and idyllic blue ocean. And the research concluded that what was outside the
hotel building simply didn’t matter. This is a fascinating revelation and those of you hoping to move
into careers in the travel and leisure industry would be well-advised to look at the findings in more
detail.
But back to the main point of this lecture … the need to feel at home. What can the hotel
industry do about it? And is the very idea so subjective that it’s impossible to do anything about it on a
global basis?
However, nothing stands still in this world. One company has come up with the slogan ‘Take
Your Home With You’, and aims to provide clients with luxury serviced apartments. Those in the
business travel industry maintain that these serviced apartments dispense with all the unwanted and
expensive hotel services that business travellers don’t want, while maximising the facilities they do
want. For example, not only sleeping and living accommodation, but also a sleek modern kitchen that
allows guests to cook and entertain if they wish, at no additional cost. The attractions of such facilities
are obvious and it’ll be interesting to see whether the company manages to establish a trend all over the
world and make a lasting impact on the luxury accommodation market.
Now, finally I want to consider the psychology underpinning the traditional holiday hotel
industry. As a hotelier, how do you go about attracting people to give up the security of their own home
and entrust themselves to staying in a completely strange place and sleeping in an unfamiliar bed?
Firstly, hotels exploit people’s need to escape the predictability of their everyday lives . For a few days
people can pretend they are free of responsibilities and can indulge themselves. Secondly, there is
something very powerful in our need to be pampered and looked after, it’s almost as if we return to
being a baby, when everything was done for us and we felt safe and secure. And not far removed from
this is the pleasure in being spoilt and given little treats – like the miniscules bottles of shampoo and
tiny bars of soap, the chocolate on your pillow at night – and we actually forget that we are paying for
it all.
Next week, I’m going to look at eco-hotels, a fairly new phenomenon but increasingly popular,
…
Section 3
Questions 16 - 20. Choose the most suitable answer A, B, C, or D to each of the following questions.
LABELS GIVING NUTRITIONAL INFORMATION ON FOOD PACKAGING
16. What was Jack’s attitude to nutritional food labels before this project?
A. He thought they were too long.
B. He didn’t read everything on them.
C. He thought they were too complicated.
D. He claimed that there were peanuts in everything he bought.
17. Alice says that before doing this project, __________.
A. she was only interested in the number of calories.
B. she was too lazy to read food labels.
C. she was unaware of what certain foods contained.
D. she was used to reading food labels carefully.
18. When discussing supermarket brands of pizza, Jack agrees with Alice that __________.
A. he will hesitate before buying pizza again.
B. the nutritional label is misleading.
C. the list of ingredients was shocking.
D. the information on the labels is exactly transparent.
19. Jack prefers the daily value system to other labelling systems because it is __________.
A. more accessible. B. more logical.
C. more understandable. D. more comprehensive.
20. What surprised both students about one flavor of crisps?
A. The product did not contain any meat.
B. The labels did not list all the ingredients.
C. The percentage of artificial additives given was correct.
D. The producers got away with using forbidden additives.
TRANSCRIPT
JACK: I’ve still got loads to do for our report on nutritional food labels.
ALICE: Me too. What did you learn from doing the project about your own shopping habits?
JACK: Well, I’ve always had to check labels for traces of peanuts in everything I eat because of my
allergy. But beyond that I’ve never really been concerned enough to check how healthy a product
is.
ALICE: This project has actually taught me to read the labels much more carefully. I tended to
believe claims on packaging like ‘low in fat’. But I now realise that the ‘healthy’ yoghurt I’ve
bought for years is full of sugar and that it’s actually quite high in calories.
JACK: Ready meals are the worst … comparing the labels on supermarket pizzas was a real eye-
opener. Did you have any idea how many calories they contain? I was amazed.
ALICE: Yes, because unless you read the label really carefully, you wouldn’t know that the
nutritional values given are for half a pizza.
JACK: When most people eat the whole pizza. Not exactly transparent is it?
ALICE: Not at all. But I expect it won’t stop you from buying pizza?
JACK: Probably not, no! I thought comparing the different labelling systems used by food
manufactures was interesting. I think the kind of labelling system used makes a big difference.
ALICE: Which one did you prefer?
JACK: I liked the traditional daily value system best – the one which tells you what proportion of
your required daily intake of each ingredient the product contains. I’m not sure it’s the easiest for
people to use but at least you get the full story. I like to know all the ingredients in a product – not
just how much fat, salt and sugar they contain.
ALICE: But it’s good supermarkets have been making an effort to provide reliable information for
customers.
JACK: Yes. There just needs to be more consistency between labelling systems used by different
supermarkets, in terms of portion sizes, etc.
ALICE: Mmm. The labels on the different brands of chicken flavour crisps were quite revealing too,
weren’t they?
JACK: Yeah. I don’t understand how they can get away with calling them chicken flavour when
they only contain artificial additives.
ALICE: I know. I’d at least have expected them to contain a small percentage of real chicken.
JACK: Absolutely.
ALICE: I think having nutritional food labeling has been a good idea, don’t you? I think it will
change people’s behaviour and stop mothers, in particular, buying the wrong things.
JACK: But didn’t that study kind of prove the opposite? People didn’t necessarily stop buying
unhealthy products.
ALICE: They only said that might be the case. Those findings weren’t that conclusive and it was quite
a small-scale study. I think more research has to be done.
JACK: Yes, I think you’re probably right.