南开大学22年春学期《餐饮经营管理（一）（二）（EI双语）》在线作业-00002

1、-本页为预览页PAGE14-本页为预览页-本页为预览页22春学期（高起本1709-1803、全层次1809-2103）餐饮经营管理（一）（二）（EI双语）在线作业-00002第1题. 在()组织结构中,餐馆中的每一名员工,不论其担任什么职位,都受业主或经理的直接领导。选项A：扁平式组织结构选项B：一体化组织结构选项C：小型组织结构选项D：单一组织结构参考答案：A第2题. In general, the top managers in an organization are called upon to:选项A：focus on meeting short-term goals.选项B：eval

2、uate and create long-term plans.选项C：supervise the supervisors.选项D：serve as linking pins between supervisors and staff.参考答案：B第3题. Which of the following statements about calories is true?选项A：Women need more calories than men do.选项B：People recovering from surgery should consume fewer calories than usu

3、al.选项C：Generally speaking, peoples caloric intake needs decrease as they age.选项D：A persons calorie requirement is determined only by his or her body type.参考答案：C第4题. Annual operations budgets are commonly divided into plans.选项A：daily选项B：weekly选项C：monthly选项D：quarterly参考答案：C第5题. 作为一名餐饮管理人员,理解热情好客的重要意义是

4、非常重要的,就是要以热情的()来接待顾客。选项A：服务选项B：态度选项C：面貌选项D：言语参考答案：B第6题. When guests order wine by the bottle, servers should:选项A：show the label of the wine bottle to all guests at the table.选项B：open the bottle before bringing it to the table.选项C：allow everyone at the table to sample a small amount of the wine.选项D：b

5、ring the unopened bottle to the table resting on a white napkin or towel.参考答案：D第7题. An employee who has been exposed to an infectious disease should( )before returning to work.选项A：consult a doctor选项B：stay home for two weeks选项C：get vaccinated选项D：take antibiotics参考答案：A第8题. Which of the following is a

6、refrigerated room used for central storage purposes?选项A：reach-in unit选项B：walk-in unit选项C：roll-in unit选项D：pass-through unit参考答案：B第9题. Which of the following phrases describes a formal, written disciplinary program?选项A：a way to address, correct, and reinforce behavior选项B：not usually useful in a food s

7、ervice environment选项C：a method used by overly cautious managers选项D：a form of punishment参考答案：A第10题. 你认为采用下列()顺序来进行西式菜单的版面布局比较合适。选项A：头盘、汤类、主菜和甜品选项B：凉菜、热菜、汤和面食选项C：开胃菜、主菜、汤和甜品选项D：汤、开胃菜、主菜和甜品参考答案：A第11题. 非商业性餐饮企业通常以()为目的经营餐饮服务选项A：寻求利润最大化选项B：改善员工膳食选项C：追求成本最低化选项D：为员工提供福利参考答案：C第12题. Which of the following st

8、atements about franchising is true?选项A：Franchisees typically have the freedom to change menu items at their individual properties.选项B：Franchise agreements tend to favor the franchisor.选项C：Franchisees typically must pay only initial fees to the franchisor.选项D：The franchisor is usually responsible for

9、 generating funds to start the business.参考答案：B第13题. 当你发现火情是,正确处理步骤的第一步应该是()选项A：按下附近的火灾报警器报警选项B：大叫“着火了”选项C：查看火情选项D：灭火参考答案：B第14题. What are accounts payable?选项A：obligations owed to the property from sales made on credit选项B：liabilities incurred for food, supplies, equipment, or other goods and services

10、purchased on account选项C：the listing of financial statement accounts and account numbers选项D：a front-of-the-house accounting task参考答案：B第15题. A perpetual inventory system tells managers:选项A：the exact quantity of each product in storage.选项B：how much money has been spent on a given product during a given

11、 time period.选项C：the quantity of each product that should be in storage.选项D：which products will likely need to be reordered within the next 30 days.参考答案：C第16题. Feasibility studies will:选项A：guide an operations planners and architects.选项B：provide ongoing market research data.选项C：give a detailed overvi

12、ew of marketplace trends.选项D：list specific advertising tactics to be used when the operation opens.参考答案：A第17题. If an operation plans to list the calories for specific items on the menu, it is essential that:选项A：all suppliers be informed of the change, so they can guarantee the consistent quality of

13、their shipments.选项B：the operation file appropriate paperwork with the U.S. Food and Drug Administration.选项C：the chef or cooks always use precise measurements and portion-control tools during food preparation.选项D：no appetizers be included in the listing.参考答案：C第18题. Which of the following is a home fo

14、od service innovation that is growing in popularity?选项A：providing home delivery that includes service during the meal and clean-up afterward选项B：providing overnight delivery for long-distance take-out选项C：providing home replacement meals that customers pick up and take home with them选项D：all of the abo

15、ve参考答案：D第19题. Which of the following statements about standard recipes is true?选项A：Recipe yields can accurately be increased or decreased only through the use of computer software.选项B：Recipes collected from trusted or authoritative sources do not need to be tested before they are added to the menu.选

16、项C：Ingredients on a standard recipe card should be listed in the order they are used.选项D：Developing standard recipes is a management duty; managers should not ask for input from cooks and/or bartenders.参考答案：C第20题. Which of the following would appear on a balance sheet?选项A：solvency ratios选项B：employee

17、 salaries选项C：equity选项D：transfers参考答案：C第21题. 食品中包含给人体提供精力的六大营养素,它们促进了我们人体细胞的发育和再生,这些营养素包括以下哪几种?选项A：水果选项B：脂肪选项C：矿物质选项D：蛋白质参考答案：A,B,C,D第22题. 大型饭店内的行政总厨主要工作职责包括()选项A：食品制作选项B：成本控制选项C：菜单设计选项D：草狗计划参考答案：B,C,D第23题. 餐饮经营场所的类别决定了菜单的菜肴类别,在经营中直接影响菜单内容的因素有()选项A：烹饪方法选项B：设备选项C：质量标准选项D：人员和预算参考答案：A,B,C,D第24题. 将食品置于室内

18、用过夜的方式来解冻是不符合食品卫生要求的,正确的方法应该是()选项A：在冰箱的保鲜区内解冻选项B：保持在70华氏度/21摄氏度以下，在流水中解冻选项C：用微波炉解冻选项D：泡在温水里解冻参考答案：A,B,C第25题. 下列()属于菜单设计中的常见错误。选项A：菜单内容拥挤选项B：字体太小选项C：缺乏描述性文字说明选项D：缺乏图片说明参考答案：A,B,C第26题. 通常有餐饮机构提供的桌餐服务有四种常见的方式,它们是()选项A：盘餐式选项B：家庭式选项C：小餐车式选项D：大盘餐式参考答案：A,B,C,D第27题. 管理活动就是用你所能支配的资源去做需要做的事情,这些资源包括()选项A：人员选项B

19、：资金选项C：时间选项D：设备参考答案：A,B,C,D第28题. 下列管理人员中哪些属于大型企业的中层管理者()选项A：首席执行总裁选项B：董事长选项C：区域总监选项D：饭店总经理参考答案：A,C第29题. 以下()说明了我们为什么要烹制食物?选项A：锻炼烹饪技术选项B：消灭有害微生物选项C：改善消化能力选项D：使食品产生、增加或改变味道参考答案：B,C,D第30题. 如果不考虑最高和最低存货量,影响采购数量的其它因素有()选项A：价格的变动选项B：市场状况选项C：运输和发货问题选项D：订货成本参考答案：A,B,C,D第31题. healthy diet emphasizes fruits,

20、vegetables, whole grains, and fat-free or low-fat milk and dariy products.选项A：对选项B：错参考答案：A第32题. menus come in all shapes and sizes, reflecting the extreme diversity of food service operations.选项A：对选项B：错参考答案：A第33题. at small properties, the dining room manager also performs the duties of host as well.

21、选项A：对选项B：错参考答案：A第34题. guest survey is a questionaire completed by staffs and used by food service manager to define current markets and to improve the operation.选项A：对选项B：错参考答案：B第35题. the relevance of all decisions about the menu depends on knowing your kitchen.选项A：对选项B：错参考答案：B第36题. 设计菜单时,管理人员不仅要考虑顾客

22、至上,还要考虑经营的财务目标。选项A：对选项B：错参考答案：A第37题. fruits and vegetables for salads should be fresh and have fine flavor and color.选项A：对选项B：错参考答案：A第38题. someone who owens and manages a brand and sells the right to use the brand name is called franchisor选项A：对选项B：错参考答案：A第39题. 细菌生长繁殖需要一定的温度条件,5摄氏度-60摄氏度时存放食品的危险温度区间。选项A：对选项B：错参考答案：A第40题. many types of resources are available to a food service manager, but not including GUESTS and MONEY.选项A：对选项B：错参考答案：B第41题. 特许经营作为连锁经营的一种特殊类型,在经营上是相同的,实际上它们并没有区别。选项A：对选项B：错参考答案：B第42题. human resource manager is a line manager with decision-making authority within or