A、Impressive at first. B、A switchboard operating system. C、The nervous center of the hotel. D、The first point of contact with a

Welcome to the first seminar of the International Hotel Hospitality and Management Course. My name is Garth Walters, and I am one of the Career advisors at the school. This afternoon, I intend to give you an overview of the core subject options available to you in this course. Each core subject prepare students for work in one of four major career areas: front desk and reception work, restaurant service, drink and bar service, and lastly, guest relations. For each area, we will explore the personal skill required, the professional qualifications needed and the career opportunities available.
   To start with, we are going to take a look at front desk and reception work. In some way, the reception desk is both the face and nerve center of a hotel. It’s the first point of physical contact with the client, and a close and professional relationship should be immediately struck up. So, what type of person is best suited for front desk and reception work? They are people who are self-confident, caring and sensitive, intelligent, and also able to work calmly in the glare of the public eye. Qualifications? Well, the ability to speak more than one language is naturally, a great asset in this job, as is clear diction and familiarity with switchboard operating systems, but these are not strictly necessary. Anyway, I encourage those who are interested to learn more skills to be more competitive.
   Now, we’ll move on to the second area—restaurant service. Well, a love of food and its presentation is a must for anyone considering this line of work. Also, life in a restaurant can be hectic, hot and very busy. The hours are long, and the competition for certain positions within the industry is tough, but, by completing the International Hotel Hospitality .and Management Catering core option, you will be able to enter restaurant service as an Assistant or Grade 3 chef. As a grade 3 chef, you will be responsible for the preparation of salads and desserts, stocking and cleaning the fridges, etc., and as you learn, you can progress to grade 2 and then, with time, grade 1 or chief chef.
   Now, before I move on to the next 2 options, I want to say a few words about how you can best choose your core subject, but, er... are there any questions before I continue?
Questions:
23.What will the lecture discuss for each professional area according to the beginning of the lecture?
24.Which of the following expressions can best describe the reception desk in a hotel?
25.What is essential in front desk and reception work according to the lecturer?
26.Which is the most experienced cook?