南开大学22秋学期（高起本1709-1803、全层次1809-2103）《餐饮采购管理（一）（二）（EI双语）》在线作业三

奥鹏南开在线作业满分答案参考

22秋学期（高起本1709-1803、全层次1809-2103）《餐饮采购管理（一）（二）（EI双语）》在线作业-00003

1.W奥鹏南开在线作业满分答案参考hat is an in-stock ratio?
选项A：the number of times a particular product is delivered as specified divided by the total number of times the product has been ordered
选项B：the number of times an operation falls below its par level for a particular product in one month
选项C：the number of items an distributor has in stock as compared to the number of items it does not have in stock
选项D：the number of times a product is delivered on time divided by the total number of deliveries
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2.Knowledge of HACCP is an element of process expertise in terms of:
选项A：housekeping personnel.
选项B：administrative personnel.
选项C：purchasing personnel.
选项D：security personnel.
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3.下列适合烟熏的海产品是:
选项A：比目鱼
选项B：鲶鱼
选项C：金枪鱼
选项D：生蚝
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4.采购的首要任务是:
选项A：维护企业的正常运作
选项B：创造更高的利润
选项C：增加产品的产量
选项D：平衡库存量
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5.你如何理解采购中的“道德准则”?
选项A：以书面形式概述了可接受的买卖行为
选项B：为食品服务人员制定了业绩标准
选项C：它促进了运营商和经销商之间的关系
选项D：为工作人员提供发展的指导方针
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6.Which product information is most concerned about guests?
选项A：product value
选项B：product brand
选项C：quality of product
选项D：Packaging of products
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7.Which of the following is the right judgment for the negotiating classified?
选项A：Negotiations can be classified as either win-win or win-lose.
选项B：Negotiations can be classified as either distributor-focused or purchaser-focuse
选项C：Negotiations can be classified as either timing-based or cost-base
选项D：Negotiations can be classified as either face-to-face or telephone-base
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8.Quality and service in the purchasing process is usually described in terms of:
选项A：value
选项B：quelity assurance
选项C：product warranty
选项D：cost savings
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9.餐饮企业中使用率较高的生菜(lettuce)是:
选项A：大叶生菜（leaf lettuce)
选项B：球生菜（iceberg lettuce)
选项C：苦菊（chicary lettuce)
选项D：以上均是
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10.企业的货存周转率是如何计算的?
选项A：将食物（或饮料）的成本除以食物（或饮料）的货存平均余额
选项B：以食品（或饮料）的销售总收入除以食品（或饮料）的货存平均余额
选项C：按每月发货发票总额除以食品（或饮料）的成本
选项D：按先进先出存货余额除以销售成本
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11.牛里脊多用于何种菜肴的制作?
选项A：沙拉
选项B：三明治
选项C：牛排
选项D：熏肉
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12.在食品服务业务中,采购的步骤始于:
选项A：客人需求
选项B：库存分析
选项C：选择经销商
选项D：采购规格说明书
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13.通常下列哪项不包含在海产品的采购说明中:
选项A：产品大小
选项B：产品品牌
选项C：捕捉时间
选项D：包装日期
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14._____ indicate what products are required when to order them.
选项A：Purchase specifications
选项B：Delivery invoices
选项C：receiving reports.
选项D：purchase records.
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15.Which of the following description is TURE?
选项A：In most contracts, consideration consists of all express and implied warranties.
选项B：In most contracts, consideration consists of specifications for the products to be purchase
选项C：In most contracts, consideration consists of payment by a purchaser for products and services provided by a seller.
选项D：In most contracts, consideration consists of an oral agreement between the parties involve
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16.以下哪一项不属于经销商合作伙伴的正确特征:
选项A：产品良好的表现能力和承诺
选项B：愿意以低价提供低质量产品
选项C：促进利润增长的能力
选项D：对改善产品和服务的持续关注
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17.比目鱼包含以下哪种主要身体特征?
选项A：眼睛长在身体同侧的鱼类，也叫“Flat Fish”
选项B：眼睛长在身体两侧的鱼类，也叫“Round Fish”
选项C：体型宽大，背鳍明显
选项D：以上都不是
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18.金枪鱼和大马哈鱼同属于下列何种鱼类?
选项A：可以生食的鱼类
选项B：眼睛长在身体两侧的鱼类，也叫“Round Fish”
选项C：海水鱼类
选项D：以上都是
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19.下列适合烤制的家禽是:
选项A：鸡
选项B：鸭
选项C：鹅
选项D：以上都适合
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20.下列属于餐厅服务用具(用品)的是:
选项A：点火器
选项B：洁厕灵
选项C：蛋糕模具
选项D：烤肉叉
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21.下列哪些属于热带水果?
选项A：火龙果
选项B：菠萝
选项C：荔枝
选项D：葡萄
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22.在采购谈判中,下列描述不正确的是
选项A：谈判可以分为双赢或输赢两种
选项B：谈判可以分为以经销商为中心或以买方为中心
选项C：谈判可分为基于时间的谈判或以基于成本的谈判
选项D：谈判可以分为面对面和电话两种
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23.下列哪些属于主要家禽?
选项A：鸡
选项B：鸭
选项C：鹅
选项D：火鸡
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24.以下对经销商合作伙伴的特征描述正确的是:
选项A：产品良好的表现能力和承诺
选项B：愿意以低价提供低质量产品
选项C：促进利润增长的能力
选项D：对改善产品和服务的持续关注
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25.下列适合做鱼生寿司的海产品是?
选项A：鲜章鱼
选项B：烟熏三文鱼
选项C：金枪鱼罐头
选项D：烤鳗鱼
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26.适合鸡肉制作的菜肴是:
选项A：沙拉（凉菜）类菜肴
选项B：汤羹类
选项C：烧炖类菜肴
选项D：烤炸类菜肴
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27.下列属于蛋奶类食品的是?
选项A：三花淡奶
选项B：果粒酸奶
选项C：脱脂牛奶
选项D：人造牛油（margarine）
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28.下列对牛腩的不正确解释是:
选项A：精瘦适合炒菜
选项B：太肥适合熬汤
选项C：肥瘦相间适合清炖
选项D：有筋适合酱烧
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29.下列最适合清蒸的海产品是:
选项A：鲜鲈鱼
选项B：鲜鲅鱼
选项C：鲜鲽鱼
选项D：鲜鳜鱼
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30.下列何种酒类不适合配海鲜类菜肴一起食用?
选项A：淡啤酒
选项B：半干白葡萄酒
选项C：半干红葡萄酒
选项D：中国白酒
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31.农场或畜牧场是食品经销商的主要产品来源。
选项A：对
选项B：错
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32.Value in the purchasing process is usually described in terms of quality, service, and price.
选项A：对
选项B：错
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33.Handling procedures is not an element of specifications for commodities and grocery items.
选项A：对
选项B：错
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34.“热带水果”的生长需要依靠充足的日晒,并不太需要雨水。
选项A：对
选项B：错
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35.Bottled water specifications usually will include brand name and container size.
选项A：对
选项B：错
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36.Poultry pricing is closely tied to quality.
选项A：对
选项B：错
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37.10–20 percent of foodborne illness is attributed to poultry products.
选项A：对
选项B：错
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38.labor cost is usually the deciding factor in an operator's make-or-buy decision.
选项A：对
选项B：错
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39.裹有面包糠的海产品(如鱼柳),其面包糠的用量应该以百分比的形式出现在产品规格表中。
选项A：对
选项B：错
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40.It is difficult to make an individual operation conform to industry ethical standards.
选项A：对
选项B：错
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41.Frozen blocks of fish product usually weigh between 1 and 3 kg.
选项A：对
选项B：错
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42.Grade A designation for seafood products indicates that products are of the best quality
选项A：对
选项B：错
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43.Negotiations can be classified as either distributor-focused or purchaser-focused.
选项A：对
选项B：错
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44.采购联盟通过减少产品的采购种类来为成员提供更低的产品价格。
选项A：对
选项B：错
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45.Food service operations can be classified broadly as fast food or traditional.
选项A：对
选项B：错
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46.Vodka is produced by fermenting and distilling molasses.
选项A：对
选项B：错
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47.Grade fancy designation for processed products is also called "Extra Standard" or "Choice".
选项A：对
选项B：错
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48.Negotiation is the use of persuasion and information to influence behavior.
选项A：对
选项B：错
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49.Sales and marketing agents is a secondary member of the food service distribution channel.
选项A：对
选项B：错
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50.An operation's inventory turnover ratio is calculated by dividing the cost of food (or beverage) by the average food (or beverage) inventory.
选项A：对
选项B：错
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