南开大学22秋学期（高起本：1603、1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业二

奥鹏南开在线作业满分答案参考

22秋学期（高起本：1603、1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业-00002

1.Breakfast menus typically focus on items that:
选项A：are fun to eat.
选项B：include a variety of vegetables.
选项C：are simple and inexpensive.
选项D：are light and flavorful with lots of variety
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2.Which of the following statements about managing is true?
选项A：Effective managers leave problem-solving up to others.
选项B：Resources available to managers include money, time, and equipment.
选项C：People are not one of the resources available to food service managers.
选项D：Most managers typically have at least one unlimited resource.
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3.非商业性餐饮机构包括如下哪个类型()
选项A：独立餐馆
选项B：工商企业
选项C：冷食店
选项D：快餐店
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4.为了提高顾客账单的平均消费额,服务员应该使用以下()推销询问方式?
选项A：主厨自制的樱桃派刚刚出炉，您是否点上一份
选项B：主厨自制的樱桃派刚刚出炉，您喜欢哪一种
选项C：主厨自制的樱桃派刚刚出炉，您要不要尝一尝
选项D：主厨自制的樱桃派刚刚出炉，您也许会喜欢
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5.以下()属于餐饮企业中的二线经理。
选项A：餐饮经理
选项B：前厅部经理
选项C：人力资源部经理
选项D：餐饮部经理
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6.在下列菜单中,挑选出哪个菜单符合客人对菜肴颜色、营养以及口味的要求。
选项A：葡萄汁、糖醋小排和樱桃馅饼
选项B：炸薯条、煎香肠和可乐
选项C：蔬菜沙拉、金枪鱼意大利面和鲜果汁
选项D：奶油浓汤、三文鱼扒和水果沙拉
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7.Feasibility studies will:
选项A：guide an operation’s planners and architects.
选项B：provide ongoing market research data.
选项C：give a detailed overview of marketplace trends.
选项D：list specific advertising tactics to be used when the operation opens.
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8.公共关系工作是经理人员的营销手段,其主要任务是()
选项A：预防竞争对手
选项B：创建企业的良好声誉
选项C：定期发送打折券
选项D：处理好顾客投诉
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9.Which of the following best defines managing for a food and beverage operation?
选项A：establishing long-term goals for the operation
选项B：using resources to meet organizational goals
选项C：developing rules and procedures for all employees
选项D：overseeing every activity that occurs at the property
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10.Which of the following statements about unsafe food is true?
选项A：A food temperature danger zone exists at very low temperatures.
选项B：All microorganisms are dangerous.
选项C：Once a food is poisoned by germs, it must be cooked at a very high temperature to be made safe for consumption.
选项D：Acidity affects the ability of germs to grow.
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11.餐饮产品都是生产出来的,对产品的采购、验收、储存、配发、制作和服务进行管理程序中的哪个程序是至关重要的。
选项A：指挥
选项B：组织
选项C：控制
选项D：评估
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12.Ratios are most useful or meaningful when compared against:
选项A：industry averages.
选项B：ratios from a past period.
选项C：projected ratios from a future period.
选项D：planned ratio goals.
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13.下列哪种灭火器材可以很好地扑灭因油锅引起的火灾?
选项A：锅盖或灭火毯
选项B：干粉灭火器
选项C：消防水桶
选项D：高压水龙
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14.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 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.
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15.What is the primary task of production 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
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16.The menu pricing method that bases pricing on the price the food service manager believes will represent a value to the guest is known as the( ) price method.
选项A：reasonable
选项B：higeest
选项C：loss-leader
选项D：intuitive
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17.Including subrecipes as ingredients in a standard recipe is known as:
选项A：preparing an ingredients file.
选项B：recipe indexing.
选项C：menu costing.
选项D：chaining recipes.
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18.Which of the following is a flat-bottomed cooking item that can be used as a kettle, griddle, fry pan, steamer, oven, or warmer/server?
选项A：range
选项B：charbroiler
选项C：oven
选项D：titling braising pan
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19.In the United States, nutrition labeling is typically required for all of the following foods except:
选项A：packaged snack foods.
选项B：candy and other sweets.
选项C：frozen dinners.
选项D：meat and poultry.
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20.“Prix fixe” refers to a(n)
( )menu.
选项A： la carte
选项B：“du jour”
选项C：cycle-based
选项D：table d’h?te
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21.分析一下下列哪些情况需要洗手?
选项A：触碰过生肉后
选项B：进入厨房后
选项C：变换工作区域后
选项D：打完喷嚏后
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22.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
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23.餐饮企业在开始经营前,以下哪些问题属于可行性研究的范围?
选项A：市场区域特征
选项B：选址评估
选项C：竞争分析
选项D：需求预测
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24.在一份菜单中,主食部分的内容应该包含以下()种类的食品。
选项A：海鲜类
选项B：面食类
选项C：汤类
选项D：肉食类
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25.大型饭店内的行政总厨主要工作职责包括()
奥鹏南开在线作业满分答案参考 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
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26.食物中毒的症状表现为()
选项A：呕吐
选项B：腹泻
选项C：恶心
选项D：抽搐
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27.现今的饭店和其它住宿设施中的餐饮服务是从早起的()发展而来的
选项A：咖啡馆
选项B：天主教会的宗教寓所
选项C：客栈
选项D：古代的医院
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28.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
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29.将食品置于室内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
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30.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
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31.MEETING is the management task of creating goals and objectives and programs of action to reach them.
选项A：对
选项B：错
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32.leftovers should not be refrozen.
选项A：对
选项B：错
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33.line manager is a manager with decision-making authority within or over a revenue-generating department that directly provides services to guests.
选项A：对
选项B：错
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34.the type of operation helps determine what kinds of menu items are appropriate.
选项A：对
选项B：错
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35.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
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36.对于未按时送达的货物,验收员可以拒收。
选项A：对
选项B：错
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37.guest can order and pick up their own beverage at service bar.
选项A：对
选项B：错
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38.管理活动就是利用获得的资源去实现组织的目标,在可用资源充足的情况下,管理活动能更有效地进行。
选项A：对
选项B：错
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39.a calories is a measure of energy contained in food.
选项A：对
选项B：错
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40.化学毒素是在有毒物质污染了食品或饮料时出现的,例如瓜果蔬菜上就有可能残存着杀虫剂。
选项A：对
选项B：错
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41.job description is an organizational 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
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42.kitchen staffs also called front-of-the-house employees.
选项A：对
选项B：错
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43.chief steward may also be in charge of purchasing.
选项A：对
选项B：错
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44.chief steward may also be in charge of stores.
选项A：对
选项B：错
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45.减少并控制过多的人介入到采购工作中,可以有效降低采购过程中出现的腐败行为。
选项A：对
选项B：错
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46.Cart service also called French service.
选项A：对
选项B：错
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47.餐饮服务业的损益表能够给我们提供重要的财务信息,并能反映出一年甚至几年周期内的经营状况。
选项A：对
选项B：错
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48.a table d'hote menu offers a complete meal for many prices.
选项A：对
选项B：错
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49.food production principles include follow standard recipes and do not cook larger-than-necessary equipment.
选项A：对
选项B：错
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50.allowable food cost combined food cost incurred for the production of all menu items sold for a period of time.
选项A：对
选项B：错
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