南开大学22秋学期（高起本1709-1803、全层次1809-2103）《餐饮经营管理（一）（二）（EI双语）》在线作业二

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）《餐饮经营管理（一）（二）（EI双语）》在线作业-00002

1.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 service environment
选项C：a method used by overly cautious managers
选项D：a form of punishment
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2.当你不清楚如何正确操作厨房内的大型设备时,你应该()
选项A：把这项工作留给别人去做
选项B：向老员工问询以获得帮助
选项C：找你的上级因为他或她有义务教你正确操作
选项D：尝试自己动手操作，因为这没什么难的
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3.鱼类有很高的营养价值,鱼肉的脂肪含量从不足1%到高于25%。脂肪含量高的鱼,例如()
选项A：鳕鱼
选项B：黑鱼
选项C：三文鱼
选项D：比目鱼
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4.像快餐店或一些连锁经营的餐馆,常常数月甚至在更长的时间内始终使用某一种单一菜单,这种菜单我们称之为()
选项A：零点菜单
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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5.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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6.Which of the following would appear on a balance sheet?
选项A：solvency ratios
选项B：employee salaries
选项C：equity
选项D：transfers
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7.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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8.下列哪种顺序显示正确的餐具清洗程序?
选项A：洗涤、清洗、消毒
选项B：清洗、洗涤、消毒
选项C：洗涤、消毒、清洗
选项D：清洗、消毒、洗涤
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9.Which of the following terms refers to a menu item that is high in popularity, but low in contribution margin?
选项A：plowhorse
选项B：dog
选项C：puzzle
选项D：star
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10.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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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.Who is ultimately responsible for developing, implementing, and monitoring the property’s sanitation and safety efforts?
选项A：OSHA
选项B：an inspection company
选项C：designated employees
选项D：managers
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13.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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14.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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15.Which of the following is a food production principle?
选项A：Prepare foods far in advance to save time.
选项B：Make sure that extra staff members are on hand for busy periods.
选项C：Serve hot food hot and cold food cold.
选项D：Constantly experiment with seasonings and recipes.
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16.以下何种管理程序应该在进行管理活动之前就应该完成。
选项A：计划
选项B：组织
选项C：用人
选项D：评估
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17.所有和食品接触的地方都应该使用五毒、防腐并容易清洁的材料制成,下列()材料适合用于制作与食品接触的工作案面?
选项A：木材
选项B：橡胶或塑料
选项C：不锈钢
选项D：玻璃
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18.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 usual.
选项C：Generally speaking, people's caloric intake needs decrease as they age.
选项D：A person’s calorie requirement is determined only by his or her body type.
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19.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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20.The function of a marketing plan is to translate( )into( ).
选项A：goals; plans
选项B：marketing research; strategies and tactics
选项C：financial goals; appropriate advertisements
选项D：complex market data; easy-to-understan奥鹏南开在线作业满分答案参考d reports
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21.鱼肉中的脂肪含量从不到1%到高于25%不等。下列哪种鱼类的脂肪含量偏高?
选项A：大马哈鱼（Salmon）
选项B：金枪鱼（Tuna）
选项C：比目鱼（Sole fish）
选项D：鲅鱼（Mackerel）
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22.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
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23.牛奶是最具天然营养价值的食品之一,奶制品的种类很多,下列哪些属于奶制品类食物?
选项A：脱脂牛奶
选项B：人造黄油
选项C：芝士奶酪
选项D：披萨饼
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24.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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25.以下()警示行为可以帮助服务人员识别顾客是否接近醉酒。
选项A：行为失控
选项B：判断错乱
选项C：反应迟缓
选项D：动作不协调
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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.沙门氏菌是一种常见的感染细菌。最有可能滋生沙门氏菌的食品有()
选项A：高蛋白质类食物
选项B：豆制品类
选项C：奶制品类
选项D：家禽类
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28.在现代化厨房里,下列()属于小型厨房设备
选项A：面包切片机
选项B：烤面包机也叫吐司机
选项C：电动打蛋器
选项D：恒温发酵箱
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29.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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30.下列哪些肉类属于脂肪含量较低的“白肉”
选项A：牛肉
选项B：鸭肉
选项C：猪肉
选项D：鸡肉
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31.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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32.餐饮服务业也是劳动密集型行业,为了实现餐饮服务的目标,需要大量人员来从事这项工作。
选项A：对
选项B：错
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33.餐饮服务业可以划分为两种主要类型:商业性或盈利性企业和非商业性或非营利性企业
选项A：对
选项B：错
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34.餐饮服务工作是很辛苦的,并且在最低层的餐饮工作岗位上没有什么发展机会。
选项A：对
选项B：错
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35.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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36.once all of the items have been selected,the menu should be reviewed for business,aesthetic,and nutritional balance.
选项A：对
选项B：错
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37.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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38.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
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39.food production comprises anumber of functions that may be performed in one or more types of kitchen.
选项A：对
选项B：错
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40.设计菜单时,管理人员不仅要考虑顾客至上,还要考虑经营的财务目标。
选项A：对
选项B：错
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41.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
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42.我们俗话中说到的“煎炒烹炸”这四种烹饪方式其实都属于湿气加热烹饪法。
选项A：对
选项B：错
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43.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
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44.在大型国际化餐饮企业中,中层管理人员通常更加关注于企业的长期计划和长期目标,但一般较少考虑影响企业周围环境带来的重大问题。
选项A：对
选项B：错
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45.Cart service also called French service.
选项A：对
选项B：错
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46.chief steward may also be in charge of stores.
选项A：对
选项B：错
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47.a table d'hote menu offers a complete meal for many prices.
选项A：对
选项B：错
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48.鱼类可以不经过加热处理,利用烈酒、柠檬、盐等来腌制。
选项A：对
选项B：错
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49.a feasibility study should be conducted before a proposed food service operation is constructed or an existing facility is purchased or leased.
选项A：对
选项B：错
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50.设计一个厨房的程序是复杂的,“工作流程”即工作时的流动路线是必须考虑的因素之一。
选项A：对
选项B：错
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