南开大学23秋学期《餐饮经营管理（一）（二）（EI双语）》在线作业一

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-00001

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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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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以下()属于现代餐饮服务中的改革创新
A:餐饮大排档
B:自助餐厅
C:火锅店
D:麦当劳的甜品站
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公共关系工作是经理人员的营销手段,其主要任务是()
A:预防竞争对手
B:创建企业的良好声誉
C:定期发送打折券
D:处理好顾客投诉
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Which of the following chain operations was among the very first to offer franchising opportunities?
A:Howard Johnson’s
B:McDonald’s
C:Holiday Inn
D:Red Lobster
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Which of the following best defines managing for a food and beverage operation?
A:establishing long-term goals for the operation
B:using resources to meet organizational goals
C:developing rules and procedures for all employees
D:overseeing every activity that occurs at the property
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独立经营的用餐服务场所都包括()类型的餐饮企业
A:独立经营企业
B:连锁企业
C:特许经营企业
D:以上都是
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Feasibility studies will:
A:guide an operation’s planners and architects.
B:provide ongoing market research data.
C:give a detailed overview of marketplace trends.
D:list specific advertising tactics to be used when the operation opens.
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Ootah Samuels wants a position with a food service operator that values and uses modern technology and marketing techniques. Ootah should consider a position with:
A:a hotel restaurant.
B:a noncommercial food service operation.
C:a fast-food restaurant.
D:any of the above.
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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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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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非商业性餐饮设施,如工商企业一般较多使用()菜单。
A:零点菜单
B:自助菜单
C:循环菜单
D:固定菜单
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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?
A:主厨自制的樱桃派刚刚出炉，您是否点上一份
B:主厨自制的樱桃派刚刚出炉，您喜欢哪一种
C:主厨自制的樱桃派刚刚出炉，您要不要尝一尝
D:主厨自制的樱桃派刚刚出炉，您也许会喜欢
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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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下列哪种顺序显示正确的餐具清洗程序?
A:洗涤、清洗、消毒
B:清洗、洗涤、消毒
C:洗涤、消毒、清洗
D:清洗、消毒、洗涤
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Food servers who effectively use suggestive selling techniques:
A:will typically be disliked by regular guests.
B:may risk driving away business and losing tips.
C:can have a significant positive effect on the operation’s success.
D:are usually met with resistance from guests, who typically don’t like servers who suggest alternatives.
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以下哪些数据对定位或重新定位餐饮经营方向十分重要?
A:顾客的兴趣、爱好、愿望
B:顾客的年龄、性别、体重
C:顾客的年龄、性别、就业情况
D:顾客的收入、学历、教养
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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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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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Which of the following statements concern奥鹏南开大学23年秋季新学期作业参考ing 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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在管理程序中,制定有效的计划需要具备()因素。
A:信息
B:沟通
C:灵活
D:实施
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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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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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以下()警示行为可以帮助服务人员识别顾客是否接近醉酒。
A:行为失控
B:判断错乱
C:反应迟缓
D:动作不协调
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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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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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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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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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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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internal selling involves hiring salespeople to generate leads and make personal sales calls outside the food service operation itself.
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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breakfast,lunch and dinner menu are three basic type of menus.
A:对
B:错
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购买的食品原材料价格越低,所有其它费用和利润的效益率就越高。
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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at small properties, the dining room manager also performs the duties of host as well.
A:对
B:错
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在就餐区,所有垃圾桶都要整齐摆放,不要盖盖子,以避免将垃圾扔到桶外。
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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fruits and vegetables for salads should be fresh and have fine flavor and color.
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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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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a la carte menu is a menu in which food iteams are individually priced.
A:对
B:错
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external selling involves hiring salespeople to generate leads and make personal sales calls outside the food service operation itself.
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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line manager is a 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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自助餐服务是把食品艺术性的摆放在桌台上,由顾客自助用餐。
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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a table d'hote menu offers a complete meal for one prices.
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 purchasing.
A:对
B:错
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