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）》在线作业一

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-00001

1.Which of the following statements concerning equipment maintenance and accident prevention is true?
选项A：Equipment instructions should be kept in an out-of-the-way location.
选项B：A qualified electrician or maintenance person should inspect all electrical equipment, wiring, and switches on a regular basis.
选项C：Gas equipment should bear the seal of approval of Underwriters Laboratories.
选项D：It is safe to clean equipment while it is plugged in to save time.
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2.The success of a just-in-time inventory system depends upon:
选项A：having sufficient funds immediately available.
选项B：prime suppliers who work as partners with the food and beverage operation.
选项C：extensive storage space at the food and beverage operation.
选项D：maintaining the latest computer hardware and software.
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3.英式服务给予顾客如同在自己家中就餐的感觉,因此这种服务方式也称之为()
选项A：盘餐式
选项B：家庭式
选项C：餐车式
选项D：大盘餐式
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4.Fish with a high fat content is an especially good source of:
选项A：gluten
选项B：vitamins
选项C：starch
选项D：carbohydrates
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5.Which of the following is most likely to be found in a server supply station?
选项A：mixer
选项B：telephone
选项C：precheck register
选项D：small fryer
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6.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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7.Food and beverage operations can provide reduced-calorie food choices by:
选项A：providing smaller portions of items.
选项B：offering fruit desserts instead of sweet desserts.
选项C：reducing the fat and sugar used in recipes.
选项D：all of the above.
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8.Which of the following statements about storing and issuing food is true?
选项A：Frozen foods always should be taken out of their original containers.
选项B：Food containers should never be stored on the floor.
选项C：Metal containers should be used to store staples such as flour and rice.
选项D：All shelves should be lined with paper or other material.
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9.餐饮服务人员一般可以分为三种类型:()
选项A：经理、领班和服务员
选项B：管理人员、服务人员和清洁人员
选项C：管理人员、食品制作人员和服务人员
选项D：高层管理人员、中层管理人员和基层员工
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10.Which of the following chain operations was among the very first to offer franchising opportunities?
选项A：Howard Johnson’s
选项B：McDonald’s
选项C：Holiday Inn
选项D：Red Lobster
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11.大盘餐式服务是由厨师把菜肴摆放于大浅盘中并加以装饰,使其具有一定的吸引力,然后由服务员端至顾客的餐桌上观赏后食用。这种服务方式也称之为()
选项A：美式服务
选项B：法式服务
选项C：俄式服务
选项D：意式服务
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12.蔬菜根据其来自植物的不同部位而有不同的分类,例如属于块茎的是()
选项A：土豆
选项B：胡萝卜
选项C：洋葱
选项D：大葱
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13.Which trade association published the Uniform System of Accounts for Restaurants?
选项A：American Accounting Association
选项B：American Institute of Certified Public Accountants
选项C：National Restaurant Association
选项D：American Food Service Alliance
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14.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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15.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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16.Which of the following statements about franchising is true?
选项A：Franchisees typically have the freedom to change menu items at their individual properties.
选项B：Franchise agreements tend to favor the franchisor.
选项C：Franchisees typically must pay only initial fees to the franchisor.
选项D：The franchisor is usually responsible for generating funds to start the business.
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17.Cart service is also called
( )service.
选项A：French
选项B：English
选项C：Russian
选项D：American
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18.Family-style service is another name for( )service.
选项A：French
选项B：English
选项C：Russian
选项D：American
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19.The per-ounce cost of an alcoholic beverage is determined by:
选项A：dividing the cost of the bottle by the number of servings it yields.
选项B：multiplying the number of servings per bottle by the cost of the bottle.
选项C：dividing the total cost of the bottle by 15.
选项D：dividing the cost of the bottle by the number of ounces per bottle.
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20.所有餐饮菜单都可以按菜肴的种类和标价进行分类,三种基本菜单的类型是()
选项A：套餐、零点和套餐、零点混合菜单
选项B：套餐、零点和自助餐菜单
选项C：儿童、特色和营养菜单
选项D：零点、营养和特色菜单
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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.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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23.特色菜单的种类非常丰富,从宵夜到下午茶点菜单无所不有,例如()
选项A：客房送餐服务菜单
选项B：宴会菜单
选项C：儿童菜单
选项D：套餐菜单
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24.大型饭店内的行政总厨主要工作职责包括()
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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25.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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26.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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27.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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28.若要提供安全食品,首先必须要知道造成食品不安全的因素是什么。因素是()
选项A：过分烹制食物如烤焦了
选项B：滥用调味料
选项C：微生物
选项D：化学毒素
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29.蛋白质有助于构成与修复人体组织细胞,其主要来源于()
选项A：肉类
选项B：鱼类
选项C：谷物
选项D：奶制品
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30.如果不考虑最高和最低存货量,影响采购数量的其它因素有()
选项A：价格的变动
选项B：市场状况
选项C：运输和发货问题
选项D：订货成本
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31.a group of people with similar needs, wants, backgrounds, incomes, and buying habits is called "market".
选项A：对
选项B：错
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32.breakfast,lunch and dinner menu are three basic type of cycle menus.
选项A：对
选项B：错
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33.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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34.纤维可以预防便秘,从而有助于调节胆固醇。确认自己每天是否摄入了足够的纤维的方法是多吃一些纤维较粗的肉类,如牛肉。
选项A：对
选项B：错
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35.guest can order and pick up their own beverage at service bar.
选项A：对
选项B：错
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36.为货物做标记有助于企业保持适当的存货周转率和估算存货。
选项A：对
选项B：错
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37.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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38.human resource manager is a line 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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39.guest typically do not order or pick up their own beverage at service bar.
选项A：对
选项B：错
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40.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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41.many types of resources are available to a food service manager, including TIME, ENERGY and PROCEDURES.奥鹏南开在线作业满分答案参考
选项A：对
选项B：错
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42.为了安全,即使步入式冷库的门外上了锁,从里面也应该能够将门打开。
选项A：对
选项B：错
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43.绿叶蔬菜在准备加工前需要清洗干净,洗菜的水可以反复使用。
选项A：对
选项B：错
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44.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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45.一线经理指的是那些对企业或的营业收入具有直接影响的管理人员。
选项A：对
选项B：错
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46.食物中毒实际上是由有毒物质而不是细菌导致的疾病。
选项A：对
选项B：错
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47.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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48.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
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49.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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50.organization chart shows the relationships among various personel positions in an operation.
选项A：对
选项B：错
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