Помогите перевести на английский. ОЧЕНЬ ПРОШУ ПОМОЩИ!!!

1.The Catering – actions of the public catering establishment delivering ready dishes, drinks, ware and all necessary for the organisation of reception, a banquet and special actions.
2.Catering Kinds: indoors, out of restaurant, social, разъездной (under the contract on production delivery), retail of ready culinary production, the VIP-catering, exit service.
3.Exit service – the widest spectrum of services, since presentation of new production till a refined supper at candles. The restaurant of exit service or banquet service of restaurant gives to clients the information on kinds of rendered services.
4.The Catering indoors will organise by granting to the customer of the equipped premises for carrying out of various actions. It can be halls, industrial premises with trading-technical and a refrigerating machinery, washing tableware, a premise for storage of products, drinks.
5.The Catering out of restaurant provides service in territory of the customer. Feature of this kind of a catering consists that small halls have the majority of restaurants and cannot serve a considerable quantity of visitors. Preparation of dishes is carried out at restaurant then the order deliver to an action venue. The restaurant is responsible for quality of preparation and delivery of dishes, sorting, professional service, cleaning of premises and full calculation with the customer upon termination of action.

1. Catering - of catering, supplying ready meals, drinks, utensils and everything necessary for organizing the reception, banquet and special events.
2. Types of catering: in a room outside the restaurant, social, traveling (on contract for the supply of goods), retail sales of ready culinary products, VIP-catering, catering.
3. Catering - the widest range of services, starting with the presentation of new products to fine dining by candlelight. Catering and banquet service restaurant provides customers with information about the types of services.
4. Catering to arrange the room through the provision of customer premises equipped for various activities. These can be rooms, production areas with commercial, technical and refrigeration equipment, washing of tableware, storage space for food and beverages.
5. Catering outside the restaurant provides service to the customer. The peculiarity of this type of catering is that most restaurants have small rooms and can not serve a large number of guests. Cooking is carried out in a restaurant, after which the order is delivered to the venue. The restaurant is responsible for the quality of preparation and delivery of meals, sorting, professional service, cleaning and full settlement with the customer after the event.

1. Catering - of catering, supplying ready meals, drinks, utensils and everything necessary for organizing the reception, banquet and special events.
2. Types of catering: in a room outside the restaurant, social, traveling (on contract for the supply of goods), retail sales of ready culinary products, VIP-catering, catering.
3. Catering - the widest range of services, starting with the presentation of new products to fine dining by candlelight. Catering and banquet service restaurant provides customers with information about the types of services.
4. Catering to arrange the room through the provision of customer premises equipped for various activities. These can be rooms, production areas with commercial, technical and refrigeration equipment, washing of tableware, storage space for food and beverages.
5. Catering outside the restaurant provides service to the customer. The peculiarity of this type of catering is that most restaurants have small rooms and can not serve a large number of guests. Cooking is carried out in a restaurant, after which the order is delivered to the venue. The restaurant is responsible for the quality of preparation and delivery of meals, sorting, professional service, cleaning and full settlement with the customer after the event.
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1. A catering – actions of the public catering establishment delivering ready dishes, drinks, ware and all necessary for the organization of reception, a banquet and special actions.
2. Catering kinds: indoors, out of restaurant, social, traveling (under the contract on production delivery), retail of ready culinary production, the VIP-catering, exit service.
3. Exit service – the widest spectrum of services, since presentation of new production till a refined supper at candles. The restaurant of exit service or banquet service of restaurant gives to clients the information on kinds of rendered services.
4. A catering indoors will organize by granting to the customer of the equipped premises for carrying out of various actions. It can be halls, industrial premises with trading-technical and a refrigerating machinery, washing tableware, a premise for storage of products, drinks.
5. The catering out of restaurant provides service in territory of the customer. Feature of this kind of a catering consists that small halls have the majority of restaurants and can't serve a considerable quantity of visitors. Preparation of dishes is carried out at restaurant then the order deliver to an action venue. The restaurant is responsible for quality of preparation and delivery of dishes, sorting, professional service, cleaning of premises and full calculation with the customer upon termination of action.

через гугл)) )

1. Catering - of catering, supplying ready meals, drinks, utensils and everything necessary for organizing the reception, banquet and special events.
2. Types of catering: in a room outside the restaurant, social, traveling (on contract for the supply of goods), retail sales of ready culinary products, VIP-catering, catering.
3. Catering - the widest range of services, starting with the presentation of new products to fine dining by candlelight. Catering and banquet service restaurant provides customers with information about the types of services.
4. Catering to arrange the room through the provision of customer premises equipped for various activities. These can be rooms, production areas with commercial, technical and refrigeration equipment, washing of tableware, storage space for food and beverages.
5. Catering outside the restaurant provides service to the customer. The peculiarity of this type of catering is that most restaurants have small rooms and can not serve a large number of guests. Cooking is carried out in a restaurant, after which the order is delivered to the venue. The restaurant is responsible for the quality of preparation and delivery of meals, sorting, professional service, cleaning and full settlement with the customer after the event

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