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）》在线作业一

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-00001

1.Food servers who effectively use suggestive selling techniques:
选项A：will typically be disliked by regular guests.
选项B：may risk driving away business and losing tips.
选项C：can have a significant positive effect on the operation’s success.
选项D：are usually met with resistance from guests, who typically don’t like servers who suggest alternatives.
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2.“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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3.既提供全套系列的菜肴,又提供多样的零点菜肴,这种菜单为()
选项A：套餐菜单
选项B：自助菜单
选项C：循环菜单
选项D：固定菜单
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4.以下哪些数据对定位或重新定位餐饮经营方向十分重要?
选项A：顾客的兴趣、爱好、愿望
选项B：顾客的年龄、性别、体重
选项C：顾客的年龄、性别、就业情况
选项D：顾客的收入、学历、教养
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5.Which of the following expenses are charged to the food and beverage department?
选项A：income taxes
选项B：employee meals
选项C：complimentary meals provided to media representatives
选项D：kitchen personnel payroll
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6.对员工的工作进行督导、安排和制度约束,属于以下何种管理程序?
选项A：指挥
选项B：组织
选项C：控制
选项D：评估
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7.极度适合细菌繁殖的高危险温度区间是()
选项A：10-36度
选项B：20-51度
选项C：25-46度
选项D：4-61度
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8.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
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9.Which of the following should be a primary concern of managers during food and beverage production?
选项A：making sure the dining room temperature is comfortable for guests
选项B：making quality ingredients available and ensuring that quality-enhancing requirements are met
选项C：ensuring that servers follow proper cash-out procedures
选项D：teaching hosts and buspersons about the production process
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10.Which of the following best defines moments of truth?
选项A：any opportunities a guest has to form an impression about the property
选项B：the point in the guest experience at which the guest decides to formally complain
选项C：any situation in which the guest believes the property has exceeded expectations
选项D：the first contact that a guest has with a property
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11.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 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
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12.以下()属于公共关系活动。
选项A：举办篝火晚会，推销企业新品酒水饮料
选项B：免费提供上门送餐服务
选项C：开展慈善活动
选项D：向人群散发企业的优惠信息
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13.厨房员工在工作区域内打喷嚏时,应使用()来避免污染到食品。
选项A：口袋内的手绢
选项B：专门配置的纸巾然后扔掉
选项C：用手捂住然后洗手
选项D：用围裙遮住口鼻
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14.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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15.What is an advantage that independent restaurants tend to have over large chain restaurants?
选项A：Independents can acquire cash and credit more easily than chains.
选项B：Independents typically have much more freedom to experiment extensively with different menu items, designs, and operating procedures than chains have.
选项C：Independents are often able to react more quickly to changing market conditions than large chains.
选项D：Independents are often better able to evaluate financial information and to determine whether they are performing as well as they should be performing.
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16.营养素中的无机物,也就是人体所需的矿物质,一般存在于()食品中
选项A：所有
选项B：蔬菜和水果类
选项C：肉类和海鲜类
选项D：各种奶制品
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17.在大型连锁餐饮公司中,一般由()来编制年度的具体经营计划。
选项A：最高层管理人员
选项B：高层管理人员
选项C：中层管理人员
选项D：较低层管理人员
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18.Which of the following is one of the seven steps in the management process?
选项A：communicating
选项B：coordinating
选项C：mediating
选项D：executing
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19.下列()不属于厨房安全事故
选项A：肌肉拉伤和摔伤
选项B：触电
选项C：切伤和烫伤
选项D：恶心和腹痛
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20.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
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21.由于水果和蔬菜颜色鲜艳,并且美味可口,所以非常适合做沙拉,在选用水果和蔬菜时,应该注意选择()
选项A：新鲜成熟的
选项B：多种颜色的
选项C：各种质地的
选项D：糊状的
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22.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
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23.下列餐饮机构中属于连锁经营的有()
选项A：肯德基
选项B：麦当劳
选项C：汉堡王
选项D：赛百味
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24.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
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25.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
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26.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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27.钠是食盐中的无机成分,但过多的食用会引发高血压病,高钠食物和调料包括:()
选项A：泡菜
选项B：熏肉
选项C：虾酱
选项D：豆瓣酱
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28.厨房设计的要素应该包括()
选项A：成本
选项B：菜单
选项C：公用设施
选项D：卫生安全
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29.慈善活动是典型的公关活动。餐饮服务场所可以通过()等方式,开展好慈善活动。
选项A：收集员工捐赠品
选项B：开展资助活动
选项C：支持电视广播活动
选项D：捐助资金
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30.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
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31.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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32.food service managers should know that their first responsibility is to meet or exceed the wants and needs of their guests.
选项A：对
选项B：错
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33.one of the purchasing goal is buy the expensive product for good quality.
选项A：对
选项B：错
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34.the food temperature danger zone is 10C to 60C.
选项A：对
选项B：错
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35.电视广告可以展示餐饮服务场所精美的食品和典雅的环境,具有很强的吸引力,可以使观众留下深刻的印象。
选项A：对
选项B：错
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36.再煮牛奶的过程中,高温快速加热是应该遵循的重要操作原则。
选项A：对
选项B：错
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37.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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38.actual 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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39.为了避免体内的胆固醇含量过高,人们应该从小培养不吃肉而多吃菜的饮食习惯。
选项A：对
选项B：错
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40.at small properties, the dining room manager also performs the duties of host as well.
选项A：对
选项B：错
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41.one of the purchasing goal is pay the right price.
选项A：对
选项B：错
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42.external selling involves hiring salespeople to generate leads and make personal sales calls outside the food service operation itself.
选项A：对
选项B：错
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43.厨房员工在工作时,绝对禁止吸烟但可以嚼口香糖。
选项A：对
选项B：错
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44.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
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45.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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46.盘餐式服务也称之为“俄式服务”,是餐厅中最常见的一种服务方式。
选项A：对
选项B：错
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47.managing involves using what you have(resources) to do what you want to do(attain organizational objectives).
选项A：对
选项B：错
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48.fruits and vegetables for salads should be fresh and have fine flavor and color.
选项A：对
选项B：错
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49.leftovers should not be refrozen.
选项A：对
选项B：错
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50.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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