南开大学23年春学期《餐饮经营管理（一）（二）（EI双语）》在线作业一

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-00001

The only correct statement about nutrients in the following group is:
A:if there is inadequate intake of carbohydrates, the body will divert proteins from tissue-building to serve as fuel.
B:all vitamins are produced in the human body.
C:water-soluble vitamins are stored in muscle tissue.
D:water makes up about 90 percent of an adult body’s composition
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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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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 is one of the seven steps in the management process?
A:communicating
B:coordinating
C:mediating
D:executing
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What would a lockable “precious storage” area most likely contain?
A:dry items
B:frozen items
C:expensive items
D:fresh items
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“修改工作说明书和任职条件标准”属于管理程序中的()管理活动
A:计划、用人
B:组织、用人
C:组织、协调
D:评估、协调
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Which of the following statements about MSDSs is true?
A:Only large food service operations can benefit from the routine use of MSDSs.
B:MSDSs must be placed at every workstation in a food service operation.
C:Most managers will not find MSDSs useful.
D:MSDSs should be reviewed with new employees during orientation.
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以下何种管理程序应该在进行管理活动之前就应该完成。
A:计划
B:组织
C:用人
D:评估
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当需要在冰箱中储存食品时,温度应该控制在()
A:0-4℃
B:1-5℃
C:2-6℃
D:4-6℃
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Which of the following expenses are charged to the food and beverage department?
A:income taxes
B:employee meals
C:complimentary meals provided to media representatives
D:kitchen personnel payroll
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The MyPyramid drawing includes a band to represent which of the following food categories?
A:vegetables
B:salty snack foods
C:healthy cholesterol oils
D:unsaturated fats
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An employee who has been exposed to an infectious disease should( )before returning to work.
A:consult a doctor
B:stay home for two weeks
C:get vaccinated
D:take antibiotics
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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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Which of the following is one of the three basic types of food and beverage operation bars?
A:dance bars
B:sports bars
C:public bars
D:martini bars
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Which of the following is an element of ongoing marketing research?
A:guest analysis
B:product analysis
C:feasibility analysis
D:property analysis
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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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What type of vegetables should be cooked without a cover?
A:tubers
B:green vegetables
C:vegetable fruits
D:sprouts
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满足一个成年人从体内每天通过肺部、皮肤及肾脏和肠胃系统排泄废物所需水分的大约数量为()毫升
A:500
B:1000
C:1500
D:2000
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通常比较容易采购、验收、储存、发放和制作的食品被称之为()
A:新鲜食品
B:冷冻食品
C:袋装食品
D:方便食品
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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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管理活动就是用你所能支配的资源去做需要做的事情,这些资源包括()
A:人员
B:资金
C:时间
D:设备
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下列()属于菜单中的副标题。
A:开胃菜
B:汤类
C:面食
D:当日特供
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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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在开餐之前一些基本的注意事项需要检查一遍,这些工作包括()
A:检查设备设施
B:各级服务岗位
C:执行预定程序
D:辅助工作的完成情况
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下列()属于菜单设计中的常见错误。
A:菜单内容拥挤
B:字体太小
C:缺乏描述性文字说明
D:缺乏图奥鹏南开大学新学期作业参考 代做2元一门片说明
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下列富含维生素C的水果有()
A:青葡萄
B:桔子
C:猕猴桃
D:青檬
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以下()属于现代餐饮服务中的改革创新
A:汽车通道式快餐服务
B:大型商场内的饮食大排档
C:便利店内的餐饮服务
D:电话和网络订餐服务
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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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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?
A:脱脂牛奶
B:人造黄油
C:芝士奶酪
D:披萨饼
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以下()说明了我们为什么要烹制食物?
A:锻炼烹饪技术
B:消灭有害微生物
C:改善消化能力
D:使食品产生、增加或改变味道
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someone who owens and manages a brand and sells the right to use the brand name is called "franchisor"
A:对
B:错
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a simple definition of marketing is seeing the business from the perspective of the guest.
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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二线经理指的是那些对企业的营业收入不具有直接影响的管理人员。
A:对
B:错
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guest survey is a questionaire completed by staffs and used by food service manager to define current markets and to improve the operation.
A:对
B:错
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food revenue minus food cost is contribution margin.
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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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。
A:对
B:错
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organization chart shows the relationships among various personel positions in an operation.
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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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。
A:对
B:错
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food servers must know how to respond to guest concerns about nutrition when guests order menu iteams.
A:对
B:错
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电视广告可以展示餐饮服务场所精美的食品和典雅的环境,具有很强的吸引力,可以使观众留下深刻的印象。
A:对
B:错
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one of the purchasing goal is pay the right price.
A:对
B:错
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too much sodium in the diet can contribute to hypertension or high blood pressure, and kidney disease.
A:对
B:错
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Cart service also called French service.
A:对
B:错
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managing involves using what you have(resources) to do what you want to do(attain organizational objectives).
A:对
B:错
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煮咖啡的时间应该不少于1小时,并保持沸腾。
A:对
B:错
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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。
A:对
B:错
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chief steward may also be in charge of stores.
A:对
B:错
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