南开大学23年春《餐饮经营管理（一）（二）（EI双语）》在线作业三

奥鹏南开大学新学期作业参考

23春学期（高起本：1709-2103、专升本/高起专：1903-2103）《餐饮经营管理（一）（二）（EI双语）》在线作业-00003

下列哪种灭火器材可以很好地扑灭因油锅引起的火灾?
A:锅盖或灭火毯
B:干粉灭火器
C:消防水桶
D:高压水龙
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Which of the following positions is responsible for cold food preparation?
A:the sous chef
B:the steward
C:the garde-manger
D:the assistant cook
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Food and beverage operations can provide reduced-calorie food choices by:
A:providing smaller portions of items.
B:offering fruit desserts instead of sweet desserts.
C:reducing the fat and sugar used in recipes.
D:all of the above.
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What information should be included in a standard recipe?
A:required quantity of each ingredient and preparation procedures
B:portion size, portioning equipment, and garnish
C:menu item rating scale
D:both a and b
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Which of the following is a trend likely to be seen in quick-service operations in the future?
A:decrease in drive-through service
B:the addition of ethnic-fusion menu items
C:standardization of marketing strategies
D:new foods and higher-quality items
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企业的年度预算一般包括每月计划,于是这些月计划就成了评价每月实际完成结果的标准。因此,经营预算的重要职能就是完成()
A:计划和管理
B:计划和控制
C:计划和修改
D:协调和控制
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Which of the following typically can change baking times and temperatures for baked products?
A:the type of fat used
B:time of day
C:the mixer used in production
D:altitude
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广告是餐饮经理为了实现市场目标的重要手段,户外广告的优点是()
A:费用低、时间长、辐射广
B:费用高、时间长、辐射广
C:费用低、时间短、辐射广
D:费用高、时间长、辐射窄
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推销是市场营销的重要手段,内部推销的重点在于提高来自顾客的收入。而外部推销则运用于具有大型宴会设施的餐饮企业中,其目的是()
A:展示企业实力
B:推广主打产品
C:发掘潜在客户
D:扩大影响力
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Which of the following phrases describes a formal, written disciplinary program?
A:a way to address, correct, and reinforce behavior
B:not usually useful in a food service environment
C:a method used by overly cautious managers
D:a form of punishment
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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?
A:range
B:charbroiler
C:oven
D:titling braising pan
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Which of the following would be considered a commercial food service facility?
A:food service provided by a caterer at off-site locations
B:food service in prisons
C:food service in military installations
D:food service in public schools
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Which of the following statements about beverage service is true?
A:A bartender working at a public bar serves beverages to guests sitting or standing at the bar and to servers who take them to guests seated at tables.
B:A bartender working at a service bar usually serves beverages directly to guests who come from their tables to the bar for service.
C:A bar is either a public bar or a service bar, but virtually by definition cannot be a combination of both.
D:Bartenders only prepare beverages for beverage servers.
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Fish with a high fat content is an especially good source of:
A:gluten
B:vitamins
C:starch
D:carbohydrates
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The processes of checking standard recipes, weighing incoming orders, and comparing actual results with budgeted results are included in the managerial task of:
A:planning.
B:directing.
C:controlling.
D:receiving.
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“门把手”菜单是房餐菜单的一种,这种菜单的内容比较有限,一般安排的是()
A:早餐
B:午餐
C:下午茶
D:晚餐
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Cholesterol is a fatty substance found in:
A:meat only.
B:shellfish only.
C:poultry and pork only.
D:all animal foods.
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Which of the following is a subjective pricing method?
A:loss-leader price method
B:profit pricing method
C:desired food cost percent method
D:elasticity of demand method
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食品中包含有营养,六大营养素能给人体提供精力,调节人体机能,六大营养素分别为()
A:蛋白质、碳水化合物、糖、维生素、无机物和脂肪
B:蛋白质、碳水化合物、盐、维生素、无机物和脂肪
C:蛋白质、碳水化合物、水、维生素、无机物和脂肪
D:蛋白质、碳水化合物、水、维生素、无机物和糖
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被比喻为“缝合针”的是(),他们代表上级管理员工,同时向上级传达员工的愿望和关注的问题。
A:高层管理人员
B:中层管理人员
C:底层管理人员
D:基层员工
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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()
A:过分烹制食物如烤焦了
B:滥用调味料
C:微生物
D:化学毒素
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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()
A:在冰箱的保鲜区内解冻
B:保持在70华氏度/21摄氏度以下，在流水中解冻
C:用微波炉解冻
D:泡在温水里解冻
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下列哪些蔬菜属于果实类蔬菜()
A:萝卜
B:辣椒
C:茄子
D:白菜花
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下列哪些属于湿加热烹饪法?
A:炸
B:蒸
C:煎
D:炖
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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()
A:烹饪方法
B:设备
C:质量标准
D:人员和预算
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下列餐饮机构中属于连锁经营的有()
A:肯德基
B:麦当劳
C:汉堡王
D:赛百味
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下列属于非商业性餐饮设施的有()
A:学校
B:医院
C:大排档
D:火车餐车
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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()
A:价格的变动
B:市场状况
C:运输和发货问题
D:订货成本
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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。
A:收集员工捐赠品
B:开展资助活动
C:支持电视广播活动
D:捐助资金
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大型饭店内的行政总厨主要工作职责包括()
A:食品制作
B:成本控制
C:菜单设计
D:草狗计划
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guest can order and pick up their own beverage at service bar.
A:对
B:错
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many types of resources are available to a food service manager, including PEOPLE and MONEY.
A:对
B:错
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once all of the items have been selected,the menu should be reviewed for business,aesthetic,and nutritional balance.
A:对
B:错
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招待用餐是指提供给参观本企业的客人用餐。这些成本应该被看做是厨房部门的成本费用。
A:对
B:错
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family-style service also called American service.
A:对
B:错
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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。
A:对
B:错
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在“扁平式”组织结构中,每个员工,不论担任什么职位,都受业主或经理的直接领导。
A:对
B:错
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a table d'hote menu offers a complete meal for many prices.
A:对
B:错
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某项食谱的制作成本是80元,出菜份数为10份,那么份额成本应该是8元。
A:对
B:错
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在检查仓库和存货区域时,只允许清净剂放在存放食品的地方。
A:对
B:错
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bartenders working at service bars do not serve beverages directly to guests.
A:对
B:错
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连锁经营的餐馆比起独立经营的餐饮业者来说,能够经受更多的挫折。
A:对
B:错
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hard-cooked eggs should be cooked no more than 8 minutes.
A:对
B:错
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资产负债表中的资产可以划分为流动资产和固定资产。
A:对
B:错
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不论是散装的还是袋装的茶叶,沏茶的水必须是沸水,泡茶的时间要超过5分钟。
A:对
B:错
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restaurant that implement practical solutions to reduce their environmental impacts is called "modern restaurant"
A:对
B:错
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鸡腿的含脂量要比鸡胸肉要低一些。
A:对
B:错
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food service managers should know that their first奥鹏南开大学新学期作业参考 代做2元一门 responsibility is to meet or exceed the wants and needs of their guests.
A:对
B:错
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actual food cost combined food cost incurred for the production of all menu items sold for a period of time.
A:对
B:错
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“小餐车服务”也叫法式服务,一般是为了突出餐厅精美的食品和优雅的气氛。
A:对
B:错
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