南开大学23年春学期《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：1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业-00003

极度适合细菌繁殖的高危险温度区间是()
A:10-36度
B:20-51度
C:25-46度
D:4-61度
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A "flat" organizational structure is most likely to be appropriate for:
A:a very small independent restaurant.
B:a very large independent restaurant.
C:a chain attempting to maintain level sales in all its restaurants.
D:a restaurant attempting to recover from bad sales performance in a previous period.
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“调整食品标准和劳动力成本”属于管理程序中的()管理活动
A:协调
B:组织
C:评估
D:控制
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What are the two types of income collection that managers can use for server revenue control?
A:server banking system and shopper services
B:server banking system and cashier banking system
C:cashier banking system and shopper services
D:cash bank system and guest check system
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Posting supplier invoices and producing checks for payment would be part of which accounting software program?
A:accounts receivable
B:accounts payable
C:payroll accounting
D:financial reporting
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What should a server do when taking a guest’s food order?
A:suggest any specials of the day
B:use the correct abbreviations on his or her orders
C:answer any questions the guest has
D:all of the above
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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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In the food and beverage industry, a prime supplier is a(n):
A:vendor that sells products to a food service provider using a just-in-time inventory system.
B:organization that always strives to have the lowest price on the items it sells.
C:sales representative who makes frequent face-to-face presentations in order to build rapport and enhance customer service.
D:supplier that specializes in providing premium—and, often, imported—brands of food and beverages to a food and beverage establishment.
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The success of a just-in-time inventory system depends upon:
A:having sufficient funds immediately available.
B:prime suppliers who work as partners with the food and beverage operation.
C:extensive storage space at the food and beverage operation.
D:maintaining the latest computer hardware and software.
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Which of the following statements concerning nutrient preservation is true?
A:Food should be soaked before it is prepared.
B:Most vegetables should be heavily pared before cooking.
C:Exposure to air may destroy some nutrients.
D:Boiling is the best cooking method to preserve the nutrients in vegetables.
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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。
A:口袋内的手绢
B:专门配置的纸巾然后扔奥鹏南开大学新学期作业参考 代做2元一门掉
C:用手捂住然后洗手
D:用围裙遮住口鼻
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Breakfast menus typically focus on items that:
A:are fun to eat.
B:include a variety of vegetables.
C:are simple and inexpensive.
D:are light and flavorful with lots of variety
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In addition to making a complete sanitation and safety inspection monthly, managers should, if necessary, conduct( )inspections of specific work station areas or equipment.
A:daily
B:weekly
C:biweekly
D:semi-annual
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Plans to redesign the kitchen should address several concerns, including which of the following?
A:employee physical fatigue
B:government safety codes
C:temperature
D:all of the above
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What is an advantage that independent restaurants tend to have over large chain restaurants?
A:Independents can acquire cash and credit more easily than chains.
B:Independents typically have much more freedom to experiment extensively with different menu items, designs, and operating procedures than chains have.
C:Independents are often able to react more quickly to changing market conditions than large chains.
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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Which of the following techniques is effective in reducing purchasing costs?
A:Change the purchase unit size to a smaller container to reduce the supplier's handling charges.
B:Purchase directly from a distributor or grower.
C:Charge goods on credit to increase the supplier's cash flow.
D:Increase supplier services.
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在烹制猪肉时,使其全熟,温度应该达到()度。
A:70℃
B:75℃
C:80℃
D:85℃
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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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Which of the following terms refers to a menu item that is high in popularity, but low in contribution margin?
A:plowhorse
B:dog
C:puzzle
D:star
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Determining whether it is less expensive to prepare a product on-site than to purchase it ready-made is known as:
A:an ingredient inventory.
B:an internal-external comparison.
C:a labor vs. production decision.
D:a make-or-buy analysis.
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你认为下列()行为会造成重大的安全隐患。
A:在使用绞肉机时，用手指帮助进料
B:将需要清洗的刀具放到有肥皂泡沫的洗涤槽里
C:移动热锅或炙热的烤盘时，直接从别人的身后走过
D:洗菜时把水溅到了地上
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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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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()
A:新鲜成熟的
B:多种颜色的
C:各种质地的
D:糊状的
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在一份菜单中,主食部分的内容应该包含以下()种类的食品。
A:海鲜类
B:面食类
C:汤类
D:肉食类
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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()
A:盘餐式
B:家庭式
C:小餐车式
D:大盘餐式
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食品中包含给人体提供精力的六大营养素,它们促进了我们人体细胞的发育和再生,这些营养素包括以下哪几种?
A:水果
B:脂肪
C:矿物质
D:蛋白质
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餐饮服务人员一般可以分为三种类型,分别是()
A:管理人员
B:服务人员
C:食品制作人员
D:采购人员
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标准食谱是制作菜肴的配方。它需要具备下列哪些必要的数据?
A:配料名称及数量
B:可制作的份数
C:制作工序或方法
D:相应的设备和时间、温度
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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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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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food contains six types of nutrients that supply energy and regulate the body processes are proteins, carbohydrates, fats, vitamins, minerals, and water.
A:对
B:错
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Cart service also called French service.
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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breakfast,lunch and dinner menu are three basic type of cycle menus.
A:对
B:错
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a calories is a measure of energy contained in food.
A:对
B:错
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food service managers should know that their first responsibility is to meet or exceed the wants and needs of their guests.
A:对
B:错
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fruits and vegetables for salads should be fresh and have fine flavor and color.
A:对
B:错
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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。
A:对
B:错
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guest typically do not order or pick up their own beverage at service bar.
A:对
B:错
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allowable 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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鸡腿的含脂量要比鸡胸肉要低一些。
A:对
B:错
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food production principles include follow standard recipes and cook more food incase not enough.
A:对
B:错
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healthy diet emphasizes fruits, vegetables, whole grains, red meats, and fat-free or low-fat milk.
A:对
B:错
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采购的重要性可以简单地概括为一句话:采购直接影响成本底线。
A:对
B:错
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a group of people with similar needs, wants, backgrounds, incomes, and buying habits is called "market".
A:对
B:错
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减少并控制过多的人介入到采购工作中,可以有效降低采购过程中出现的腐败行为。
A:对
B:错
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“处理由授权不当所引起的问题”属于管理程序中的用人活动。
A:对
B:错
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特许经营作为连锁经营的一种特殊类型,在经营上是相同的,实际上它们并没有区别。
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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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。
A:对
B:错
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