电大《建筑工程估价》期末复习资料重点知识考试小抄

1、第 PAGE12 页 共 NUMPAGES12 页电大建筑工程估价期末复习资料重点知识考试小抄电大建筑工程估价 考试复习资料 第一部分 期末考试说明 一、期末考试要求 本课程采用案例分析p 教学为主，要求学生掌握建设项目投资构成与投资估算的方法；掌握建设项目财务评价的静、动态分析p 方法；熟悉价值工程在设计、施工方案评价中的应用；熟悉和掌握建设工程计量与计价的基本方法；了解建设工程施工招标与投标程序、方法及决策；掌握建筑安装工程价款结算的方法；掌握工程备料款的确定、扣还及收取。二、组卷原则 （1）命题范围：在本课程教学大纲和考核说明所规定的内容和要求范围内命题，不得任意扩大和缩小考试范围。（2

2、）试题的组成与覆盖面：命题应注意知识的覆盖面，同时要突出重点。试题的题量和难易程度要适当，其难易度分为容易、中等和较难三个层次，它们的组成比例约为30：50：20。（3）试题中各种能力层次的试题量比例为：了解起扣点（520万元）故从6月份开始应从工程进度款中抵扣工程预付的备料款。6月份应抵扣的预付备料款=（610-520）60%=54（万元）6月份应结算的工程款=210-54=156（万元）（4）工程尾期进度款结算：应扣保留金=7805%=39（万元）7月份办理竣工结算时，应结算的工程尾款为：170（1-60%）-39=29（万元）（5）由上述计算结果可知：各月累计结算的过程进度款=95+13

3、0+175+156+29=585（万元）再加上工程预付备料款156万元和保留金39万元，共计780万元。背景 某设计方案年产量为12万吨，已知每吨产品的销售价格为675元，每吨产品税金为165元，单位可变成本为250元，年总固定成本为1500万元。问题 （1）对项目进行盈亏平衡分析p ，计算该方案的产量盈亏平衡点和单价盈亏平衡点。（2）在市场销售良好的情况下，正常生产年份的最大可能盈利额是多少？ （3）在市场销售不良的情况下，为了促销，产品的市场价格由675元降低10%销售，若使年利润达到100万元，则年产量应为多少？ 解答：（1）产量盈亏平衡点= 单价盈亏平衡点= = （2）正常年份的最大盈

4、利额=设计生产能力单位价-固定成本-设计生产能力单位可变成本-销售税金 =12675-1500-12250-12165=1620（万元）（3）年产量= = 背景 某一中外合资汽车制造厂建设施工的土方工程中，承包商在合同标明有松软石的地方没有遇到松软石，因此工期提前1个月。但在合同中另一未标明有坚硬岩石的地方遇到更多的坚硬岩石，开挖工作变得更加困难，由此造成了实际生产率比原计划低得多，经测算影响工期3个月。由于施工速度减慢，使得部分施工任务拖到雨季进行，按一般公认标准推算，又影响工期2个月。为此承包商准备提出索赔。问题 （1）该项施工索赔能否成立？为什么？ （2）在该索赔事件中，应提出的索赔内容

5、包括哪两方面？ （3）承包商应提供的索赔文件有哪些？ 解答：（1）该项施工索赔能成立。施工中在合同未标明有坚硬岩石的地方遇到更多的坚硬岩石，属于施工现场的施工条件与原来的勘察有很大差异，属于甲方的责任范围。（2）本事件使承包商由于意外地质条件造成施工困难，导致工期延长，相应产生额外 工程费用，因此，应包括费用索赔和工期索赔。（3）承包商应提供的索赔文件有：(1)索赔信；(2)索赔报告；(3)索赔证据与详细计算书等附件。请您删除一下内容，O(_)O谢谢！20_年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kit

6、chens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to bee his own boss in November 2022.Sort of.The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and f

7、rontof- house at this Sinan Mansionsstalwart. “Its certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well,“ the 31-year-old tells Enjoy Shanghai.“In hotels, for e_le, these jobs are strictly demarcated, so its a great opportunity to learn how a

8、business operates across the board.“ It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a pany that, to date, has opened 250 outlets in 11 countries.And for added pressure, the Shanghai branch was also CPKs China debut. “For sure it

9、 was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with,“ says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based brand ambassador on hand

10、 to ensure the business adheres to its ethos of creating “innovative, hearth-baked pizzas“, a slice of PR blurb that Simpson insists lives up to the hype. “They are very innovative,“ he says.“The problem with most fast food places is that they use the same sauce on every pizza and just change the to

11、ppings.Every one of our 16 pizza sauces is a unique recipe that has been formulated to plement the toppings perfectly.“ The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming.The kids-eat-for-free policy at weekends is undoubtedly a big draw, as w

12、ell as is the spacious second-fl oor layout overlooked by a canopy of green from Fu_ing Park over the road. The pany is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week.Still, the sta are honest enough to admit tha

13、t business could be better; as good, in fact, as in CPKs second outlet in the popular Kerry Parkside shopping mall in Pudong. “Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasnt been easy for any of the tenants here,“ adds Simpson

14、.“Were planning a third outlet in the city in 20_, and we will probably choose a shopping mall again because of the better foot traffic.“ The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and ing to Shanghai, _u Junqian visits the Parisian outpost with sweet treats.One

15、thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular.One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebri

16、ties such as Chanel and writer Marcel Proust.Now Angelina has packed up its French ambience, efficient service, and beautiful, forting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of th

17、e 20th century, in Paris, the height of “Belle Epoque“.The paintings on the wall, for e_le, are e_actly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afterno

18、on for hot chocolate.The famous hot chocolate, known as LAfricain, is a lu_urious mi_ture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai.Its sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh

19、whipped cream on the side makes a light, but equally gratifying contrast.It is also sold in glass bottles as takeaway.The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base.Get all three layers in one scoo

20、p, not only for the different te_tures but also various flavors of sweetness.The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most petitive place for desserts.A much overlooked pairing, is the Paris-New York chou_ pastry and N226 chocolate fl

21、avored tea.The chou_ pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate.Ordering these two items, featuring a muted sweetness, makes it easier for you to

22、 fit into your little black dress.Breakfast, brunch, lunch and light supper are also served at the tearoom, “a hub of many cultures“ and takes in “a mi_ of different styles of French cuisines“, according to the management team.The semi-cooked foie gras terrine, is seductive and deceptive.Its generou

23、sly served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney.The flavor, however, is honest: strong, smooth and sublime.And you dont actually need the toast for crunchiness.This is the season for high teas, with dainty cups of fine

24、china and little pastries that appeal to both visual and physical appetites.But there is one high tea with a difference, and Pauline D.Loh finds out just e_actly why it is special.Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday se

25、ason shopping.And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate.High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take

26、 the edge off the hunger that strikes hours after lunch.The afternoon tea special at Shang-_i at the Four Seasons Hotel Pudong has just the right elements.It is a pering meal, with touches of lu_ury that make the high tea session a treat in itself.Whole baby abalones are braised and then topped on a

27、 shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier.Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles.This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-

28、_i, has scored a winner again.Sweet prawns and aromatic truffles whats not to love? His masterful craftsmanship is e_hibited in yet another pastry a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth.It crumbles immediately, and the slightly sweet, nutty

29、 morsel is so easy to eat youll probably reach straight for another.My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods.The hotel calls it chilled mango cream with sago, pomelo and birds nest made with ingredients that resonate with every female soul.It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast.The birds nest its the ingredient that gilds the lily, since it is supposed to nourish