南开大学23秋学期《餐饮经营管理（一）（二）（EI双语）》在线作业三

奥鹏南开大学23年秋季新学期作业参考

23秋学期（高起本：1709-2103、专升本/高起专：2003-2103）《餐饮经营管理（一）（二）（EI双语）》在线作业-00003

餐饮连锁经营公司的主要优势在于()
A:使用相同的菜单并联合采购原材料和设备
B:方便获得现金和贷款并能够长期租用土地
C:有着统一的严格管理程序
D:顾客对连锁品牌的认同
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Andrs and his wife, Isabel, would like to open a restaurant in the United States that would introduce a broad range of Americans to the cuisine of their native Peru. As the partners develop the menu, they should keep in mind that:
A:some ingredients may need to be changed to reach a broader range of guests.
B:most Americans have no interest in trying foreign food.
C:the majority of Americans will expect the menu to be entirely in Spanish.
D:planning an ethnic menu is no different from planning a menu featuring American entres.
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六大营养素中可以为人体提供能量的是()
A:蛋白质、糖和脂肪
B:水、脂肪和碳水化合物
C:维生素、蛋白质和脂肪
D:碳水化合物、脂肪和蛋白质
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After studying her menu, Malia decides to order a dinner that includes a garden 奥鹏南开大学23年秋季新学期作业参考salad, a veal cutlet entre with green beans, and a baked potato. Malia is most likely ordering from a(n) menu.
A:cycle
B: la carte
C:prix fixe
D:table d’h?te
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Assembling and using resources to meet objectives are both functions of which management activity?
A:planning
B:organizing
C:staffing
D:coordinating
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在管理程序中,“用人”指的是以下哪种管理活动。
A:招募和聘用
B:指派并完成任务
C:职位或岗位调整
D:分配管理任务
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Which of the following is a control activity that can be used to maintain quality and ensure efficient food production?
A:Discourage the use of weighing and measuring tools because they slow the production process.
B:Study and resolve production bottlenecks.
C:Require that all employees punch in and out on a computerized time clock.
D:Give production staff the authority to discard spoiled or improperly prepared items.
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在烹制整只家禽时,使其熟透的温度应该控制在()度。
A:70℃
B:75℃
C:80℃
D:85℃
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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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Which trade association published the Uniform System of Accounts for Restaurants?
A:American Accounting Association
B:American Institute of Certified Public Accountants
C:National Restaurant Association
D:American Food Service Alliance
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除了()类蔬菜以外,大多数蔬菜在油炸之前都需要在其外层包裹面糊,以防止变色变软。
A:叶类蔬菜
B:茎类蔬菜
C:淀粉类蔬菜
D:果实类蔬菜
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根据金字塔饮食指南,你认为以下哪种选择符合健康的饮食标准。
A:首选面包、大米等，再加上肉类和很少份量的油脂和糖果类
B:首选鱼类和肉类，再加上同等数量的米面食类，控制油脂和糖类食物
C:首选米面食及蔬菜类，再加上肉类及蛋奶类，少加油脂和糖果类
D:首选蔬菜类，再加上米面食类，控制肉类和油脂类和糖果类
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Which of the following computer hardware pieces is an order entry device?
A:guest check printer
B:magnetic strip reader
C:menu item file
D:ECR/POS report
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Which of the following statements about lodging food service is true?
A:Food and beverage departments typically can generate required profits on the basis of sales to in-house guests only.
B:Lodging food services often must compete with food and beverage operations outside the hotel to realize their economic goals.
C:Full-service hotels rarely offer in-room food service.
D:In the lodging industry, food service facilities are typically found only in large lodging operations.
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Moesha is working at her hotel’s bar when a guest approaches and says, “I’d like a Screwdriver made with
Stolichnaya, please.” Moesha is most likely to make the guest’s drink using a( )brand of liquor.
A:call
B:house
C:premium
D:substandard
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根据金字塔饮食指南,如果按百分比设计一份符合饮食健康标准的菜肴。在这份菜肴中()是比较科学的。
A:60%的碳水化合物类食物，20%富含维生素类食物，20%蛋白质类食物
B:40%的碳水化合物类食物，30%富含维生素类食物，25%蛋白质类食物和5%脂肪和油脂类食物
C:40%的碳水化合物类食物，10%富含维生素类食物，40%蛋白质类食物和10%脂肪和油脂类食物
D:40%的碳水化合物类食物，30%富含维生素类食物，30%蛋白质类食物
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热带水果需要充足的阳光和雨水,下列哪种水果属于热带水果?
A:蜜桃
B:火龙果
C:苹果
D:柑橘
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当使用热水给器皿消毒时,水温的最低温度是()
A:100度
B:95度
C:82度
D:70度
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由于餐饮企业是处在不断变化的经济环境中的,因此,除非原始数据没有发生重大的变化,否则()前所做的可行性研究就失去意义了。
A:2年
B:1年半
C:1年
D:半年
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Which of the following statements is true?
A:Noncommercial food service managers are less concerned about marketing than managers in commercial operations.
B:Noncommercial operations never use feasibility studies.
C:Only managers of self-operated noncommercial operations are concerned with marketing.
D:A noncommercial food service operation may launch a feasibility study when it has decided to self- operate or use a contract management company.
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在现代化厨房里,下列()属于小型厨房设备
A:面包切片机
B:烤面包机也叫吐司机
C:电动打蛋器
D:恒温发酵箱
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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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电台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,不过其缺点是()
A:费用高
B:时间短
C:只能听
D:制作麻烦
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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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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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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?
A:大马哈鱼（Salmon）
B:金枪鱼（Tuna）
C:比目鱼（Sole fish）
D:鲅鱼（Mackerel）
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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:缺乏图片说明
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蛋白质有助于构成与修复人体组织细胞,其主要来源于()
A:肉类
B:鱼类
C:谷物
D:奶制品
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厨房设计的要素应该包括()
A:成本
B:菜单
C:公用设施
D:卫生安全
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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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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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a group of people with similar needs, wants, backgrounds, incomes, and buying habits is called "society".
A:对
B:错
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无论菜单的内容设计和艺术设计如何缜密,菜单的评估工作都应该按阶段进行。首先制定出评估目标,找出问题后要严肃审视。
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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service personal also called front-of-the-house employees.
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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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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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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guest can order and pick up their own beverage at pubic bar.
A:对
B:错
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human resource manager is a line manager with decision-making authority within or over a revenue-generating department that directly provides services to guests.
A:对
B:错
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one of the purchasing goal is buy the expensive product for good quality.
A:对
B:错
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food contains six types of nutrients are: proteins, carbohydrates, fats, vitamins, minerals, and calories.
A:对
B:错
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the higher the temperature, the tougher the meat.
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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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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a simple definition of marketing is seeing the business from the perspective of the guest.
A:对
B:错
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the type of operation helps determine what kinds of menu items are appropriate.
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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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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a table d'hote menu offers a complete meal for one prices.
A:对
B:错
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