南开大学22年春学期《餐饮经营管理（一）（二）（EI双语）》在线作业-00001

1、-本页为预览页PAGE15-本页为预览页-本页为预览页22春学期（高起本：1509、1603、1609、1703）餐饮经营管理（一）（二）（EI双语）在线作业-00001第1题. Which of the following techniques is effective in reducing purchasing costs?选项A：Change the purchase unit size to a smaller container to reduce the suppliers handling charges.选项B：Purchase directly from a distrib

2、utor or grower.选项C：Charge goods on credit to increase the suppliers cash flow.选项D：Increase supplier services.参考答案：B第2题. 餐饮管理人员必须知道政府管理机构这一特殊角色,而政府管理部门主要关注餐饮企业的()问题。选项A：饭菜的质量问题选项B：食品安全问题选项C：人员调动问题选项D：饮食营养问题参考答案：B第3题. Which of the following statements about commercial food service operations is true?选

3、项A：People aspiring to food service positions typically underrate commercial food service opportunities.选项B：The work in commercial food service operations becomes significantly easier, both mentally andphysically, as one moves up the organizational ladder.选项C：Commercial food service employees must of

4、ten work at times that other people want to be entertained.选项D：Commercial food service operations are much more likely to have modern equipment than noncommercial operations.参考答案：C第4题. The first responsibility of hospitality managers is to:选项A：foster a stimulating and enjoyable work environment.选项B：

5、meet or exceed guest wants and needs.选项C：develop appetizing and nutritious recipes.选项D：encourage professional growth among employees.参考答案：B第5题. 除了()类蔬菜以外,大多数蔬菜都需要在冰箱中保存。选项A：叶类蔬菜选项B：茎类蔬菜选项C：根茎类蔬菜选项D：果实类蔬菜参考答案：C第6题. What should a server do when taking a guests food order?选项A：suggest any specials of th

6、e day选项B：use the correct abbreviations on his or her orders选项C：answer any questions the guest has选项D：all of the above参考答案：D第7题. Aesthetic balance refers to:选项A：the relationship between food costs, menu prices, and other financial/marketing considerations.选项B：a commercial operations need to place ite

7、ms on the menu that will yield a specific level of profitability.选项C：the mix of guests from various demographic groups.选项D：the degree to which meals have been developed with an eye to the colors, textures, and flavors of food.参考答案：D第8题. 企业的年度预算一般包括每月计划,于是这些月计划就成了评价每月实际完成结果的标准。因此,经营预算的重要职能就是完成()选项A：计

8、划和管理选项B：计划和控制选项C：计划和修改选项D：协调和控制参考答案：B第9题. Inventory turnover rates are typically:选项A：lower for beverages than for foods.选项B：of little concern for computerized operations.选项C：the same for both beverages and foods.选项D：higher in chain operations than in independents.参考答案：A第10题. Which of the following s

9、tatements is true?选项A：There is no need for a receiving clerk to weigh, count, or measure incoming items if proper ordering systems are in place and working correctly.选项B：When a prime-supplier system is in place, there is an increased need for maintaining a formal issuing system for food service item

10、s.选项C：A just-in-time inventory system depends on the food and beverage operation maintaining a scanning system similar to that found in supermarket check-outs.选项D：Items in storageincluding alcoholic beveragescan easily be tracked with the aid of high-tech storage and inventory systems.参考答案：D第11题. Wh

11、ich 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 service environment选项C：a method used by overly cautious managers选项D：a form of punishment参考答案：A第12题. What is the primary task of producti

12、on planning?选项A：deciding what specials will be served on a particular day选项B：creating standard recipes选项C：issuing all inventory that will be needed for a shift选项D：deciding the quantity of menu items to prepare参考答案：D第13题. Which of the following statements about lodging food service is true?选项A：Food a

13、nd beverage departments typically can generate required profits on the basis of sales to in-house guests only.选项B：Lodging food services often must compete with food and beverage operations outside the hotel to realize their economic goals.选项C：Full-service hotels rarely offer in-room food service.选项D

14、：In the lodging industry, food service facilities are typically found only in large lodging operations.参考答案：B第14题. 存储食品要确保适当的通风和空气流通。通常让物品距离地面和墙面()厘米比较适宜。选项A：5厘米选项B：10厘米选项C：15厘米选项D：20厘米参考答案：D第15题. Which of the following is a home food service innovation that is growing in popularity?选项A：providing ho

15、me 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 above参考答案：D第16题. Which of the following would appear on a balance sheet

16、?选项A：solvency ratios选项B：employee salaries选项C：equity选项D：transfers参考答案：C第17题. Which of the following is a 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18题. 标准食谱的出菜份数很容易通过调整系数来增加或减少,如果一个食谱的出菜份数是100份,那么要做170份时,调整系数是(),假如

17、原始食谱中需要200克砂糖,那么调整后的配料数量是()选项A：系数大约0.59和118克糖选项B：系数大约5.9和1180克糖选项C：系数1.70和340克糖选项D：系数17和3400克糖参考答案：C第19题. Which of the following tends to encourage entrepreneurs to enter the restaurant business?选项A：Many restaurants require relatively little capital to get started.选项B：Many menu item ideas can be fou

18、nd on the Internet.选项C：It is easy to learn how to operate a restaurant.选项D：Independent restaurants often bring in more revenue than chains.参考答案：A第20题. 定价决策中最重要的是与()相关的问题。选项A：利润选项B：成本选项C：顾客满意度选项D：竞争对手参考答案：D第21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22题. 下列哪些属于湿加热烹饪法?选项A：炸

19、选项B：蒸选项C：煎选项D：炖参考答案：B,D第23题. 无论是大型餐厅还是小型餐馆都需要进行采购,采购的计划要包含()选项A：购买适用的物品选项B：确定合适的数量选项C：支付合理的价格选项D：选择最低价的供应商参考答案：A,B,C第24题. 广告是餐饮经理为了实现市场销售目标而运用的重要手段,其优点是()选项A：费用低选项B：时间长选项C：辐射广选项D：内容可以尽可能多的进行描述参考答案：A,B,C第25题. 在管理程序中,制定有效的计划需要具备()因素。选项A：信息选项B：沟通选项C：灵活选项D：实施参考答案：A,B,C,D第26题. 企业在利用餐饮合同管理公司来管理其餐饮服务项目时,这种

20、方式有()优势选项A：大型餐饮管理公司有实力为企业解决各种餐饮服务问题选项B：管理公司能够以低于该企业的餐饮成本来经营选项C：餐饮管理公司能有效地同供应商讨价还价选项D：在企业的“自我经营”模式下，“餐饮服务顾问”可以帮助企业的行政管理人员进行日常的餐饮运营参考答案：A,B,C,D第27题. 下列()类型的软件有助于完成财会任务?选项A：工资管理软件选项B：收款管理软件选项C：付款管理软件选项D：日常班次管理软件参考答案：A,B,C第28题. 在进行营养菜单的设计时,我们应该采取下列()方式选项A：低糖低热选项B：高维生素选项C：低脂肪和胆固醇选项D：低钠少盐参考答案：A,C,D第29题. 以

21、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. 以下()属于现代餐饮服务中的改革创新选项A：汽车通道式快餐服务选项B：大型商场内的饮食大排档选项C：便利店内的餐饮服务选项D：电话和网络订餐服务参考答案：A,B,C,D第31题. the food temperature danger zone is 10C to 60C.选项A：对选项B：错参考答案：B第32题. bartenders working at service bars do not serve beverages di

22、rectly to guests.选项A：对选项B：错参考答案：A第33题. 打喷嚏,流鼻涕时,使用口袋内的手绢是极不卫生的行为。选项A：对选项B：错参考答案：A第34题. healthy diet emphasizes fruits, 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35题. “小餐车服务”也叫法式服务,一般是为了突出餐厅精美的食品和优雅的气氛。选项A：对选项B：错参考答案：A第36题. job description is an organi

23、zational tool that lists the most important tasks that must be done by someone working in a specific position.选项A：对选项B：错参考答案：A第37题. the relevance of all decisions about the menu depends on knowing your guests.选项A：对选项B：错参考答案：A第38题. “处理由授权不当所引起的问题”属于管理程序中的用人活动。选项A：对选项B：错参考答案：B第39题. “在年底前,通过把顾客的就餐数量提高8

24、%,将顾客的平均消费提升10元,来提高晚餐的营业收入额度。”这是一个既具体又可衡量的市场营销目标。选项A：对选项B：错参考答案：A第40题. 餐饮服务的成功在很大程度上取决于餐厅经理,一位经验丰富且热情好客的经理,即使菜单在设计上有重大缺陷时,也可以保障各项工作顺利完成。选项A：对选项B：错参考答案：B第41题. 招待用餐是指提供给参观本企业的客人用餐。这些成本应该被看做是厨房部门的成本费用。选项A：对选项B：错参考答案：B第42题. someone who owens and manages a brand and sells the right to use the brand name is c