南開大學22年春學期《餐飲經(jīng)營管理（一）（二）（EI雙語）》在線作業(yè)-00001

1、-本頁為預覽頁PAGE15-本頁為預覽頁-本頁為預覽頁22春學期（高起本：1509、1603、1609、1703）餐飲經(jīng)營管理（一）（二）（EI雙語）在線作業(yè)-00001第1題. Which of the following techniques is effective in reducing purchasing costs?選項A：Change the purchase unit size to a smaller container to reduce the suppliers handling charges.選項B：Purchase directly from a distrib

2、utor or grower.選項C：Charge goods on credit to increase the suppliers cash flow.選項D：Increase supplier services.參考答案：B第2題. 餐飲管理人員必須知道政府管理機構(gòu)這一特殊角色,而政府管理部門主要關(guān)注餐飲企業(yè)的()問題。選項A：飯菜的質(zhì)量問題選項B：食品安全問題選項C：人員調(diào)動問題選項D：飲食營養(yǎng)問題參考答案：B第3題. Which of the following statements about commercial food service operations is true?選

3、項A：People aspiring to food service positions typically underrate commercial food service opportunities.選項B：The work in commercial food service operations becomes significantly easier, both mentally andphysically, as one moves up the organizational ladder.選項C：Commercial food service employees must of

4、ten work at times that other people want to be entertained.選項D：Commercial food service operations are much more likely to have modern equipment than noncommercial operations.參考答案：C第4題. The first responsibility of hospitality managers is to:選項A：foster a stimulating and enjoyable work environment.選項B：

5、meet or exceed guest wants and needs.選項C：develop appetizing and nutritious recipes.選項D：encourage professional growth among employees.參考答案：B第5題. 除了()類蔬菜以外,大多數(shù)蔬菜都需要在冰箱中保存。選項A：葉類蔬菜選項B：莖類蔬菜選項C：根莖類蔬菜選項D：果實類蔬菜參考答案：C第6題. What should a server do when taking a guests food order?選項A：suggest any specials of th

6、e day選項B：use the correct abbreviations on his or her orders選項C：answer any questions the guest has選項D：all of the above參考答案：D第7題. Aesthetic balance refers to:選項A：the relationship between food costs, menu prices, and other financial/marketing considerations.選項B：a commercial operations need to place ite

7、ms on the menu that will yield a specific level of profitability.選項C：the mix of guests from various demographic groups.選項D：the degree to which meals have been developed with an eye to the colors, textures, and flavors of food.參考答案：D第8題. 企業(yè)的年度預算一般包括每月計劃,于是這些月計劃就成了評價每月實際完成結(jié)果的標準。因此,經(jīng)營預算的重要職能就是完成()選項A：計

8、劃和管理選項B：計劃和控制選項C：計劃和修改選項D：協(xié)調(diào)和控制參考答案：B第9題. Inventory turnover rates are typically:選項A：lower for beverages than for foods.選項B：of little concern for computerized operations.選項C：the same for both beverages and foods.選項D：higher in chain operations than in independents.參考答案：A第10題. Which of the following s

9、tatements is true?選項A：There is no need for a receiving clerk to weigh, count, or measure incoming items if proper ordering systems are in place and working correctly.選項B：When a prime-supplier system is in place, there is an increased need for maintaining a formal issuing system for food service item

10、s.選項C：A just-in-time inventory system depends on the food and beverage operation maintaining a scanning system similar to that found in supermarket check-outs.選項D：Items in storageincluding alcoholic beveragescan easily be tracked with the aid of high-tech storage and inventory systems.參考答案：D第11題. Wh

11、ich of the following phrases describes a formal, written disciplinary program?選項A：a way to address, correct, and reinforce behavior選項B：not usually useful in a food service environment選項C：a method used by overly cautious managers選項D：a form of punishment參考答案：A第12題. What is the primary task of producti

12、on planning?選項A：deciding what specials will be served on a particular day選項B：creating standard recipes選項C：issuing all inventory that will be needed for a shift選項D：deciding the quantity of menu items to prepare參考答案：D第13題. Which of the following statements about lodging food service is true?選項A：Food a

13、nd beverage departments typically can generate required profits on the basis of sales to in-house guests only.選項B：Lodging food services often must compete with food and beverage operations outside the hotel to realize their economic goals.選項C：Full-service hotels rarely offer in-room food service.選項D

14、：In the lodging industry, food service facilities are typically found only in large lodging operations.參考答案：B第14題. 存儲食品要確保適當?shù)耐L和空氣流通。通常讓物品距離地面和墻面()厘米比較適宜。選項A：5厘米選項B：10厘米選項C：15厘米選項D：20厘米參考答案：D第15題. Which of the following is a home food service innovation that is growing in popularity?選項A：providing ho

15、me delivery that includes service during the meal and clean-up afterward選項B：providing overnight delivery for long-distance take-out選項C：providing home replacement meals that customers pick up and take home with them選項D：all of the above參考答案：D第16題. Which of the following would appear on a balance sheet

16、?選項A：solvency ratios選項B：employee salaries選項C：equity選項D：transfers參考答案：C第17題. Which of the following is a refrigerated room used for central storage purposes?選項A：reach-in unit選項B：walk-in unit選項C：roll-in unit選項D：pass-through unit參考答案：B第18題. 標準食譜的出菜份數(shù)很容易通過調(diào)整系數(shù)來增加或減少,如果一個食譜的出菜份數(shù)是100份,那么要做170份時,調(diào)整系數(shù)是(),假如

17、原始食譜中需要200克砂糖,那么調(diào)整后的配料數(shù)量是()選項A：系數(shù)大約0.59和118克糖選項B：系數(shù)大約5.9和1180克糖選項C：系數(shù)1.70和340克糖選項D：系數(shù)17和3400克糖參考答案：C第19題. Which of the following tends to encourage entrepreneurs to enter the restaurant business?選項A：Many restaurants require relatively little capital to get started.選項B：Many menu item ideas can be fou

18、nd on the Internet.選項C：It is easy to learn how to operate a restaurant.選項D：Independent restaurants often bring in more revenue than chains.參考答案：A第20題. 定價決策中最重要的是與()相關(guān)的問題。選項A：利潤選項B：成本選項C：顧客滿意度選項D：競爭對手參考答案：D第21題. 下列管理人員中哪些屬于大型企業(yè)的中層管理者()選項A：首席執(zhí)行總裁選項B：董事長選項C：區(qū)域總監(jiān)選項D：飯店總經(jīng)理參考答案：A,C第22題. 下列哪些屬于濕加熱烹飪法?選項A：炸

19、選項B：蒸選項C：煎選項D：燉參考答案：B,D第23題. 無論是大型餐廳還是小型餐館都需要進行采購,采購的計劃要包含()選項A：購買適用的物品選項B：確定合適的數(shù)量選項C：支付合理的價格選項D：選擇最低價的供應商參考答案：A,B,C第24題. 廣告是餐飲經(jīng)理為了實現(xiàn)市場銷售目標而運用的重要手段,其優(yōu)點是()選項A：費用低選項B：時間長選項C：輻射廣選項D：內(nèi)容可以盡可能多的進行描述參考答案：A,B,C第25題. 在管理程序中,制定有效的計劃需要具備()因素。選項A：信息選項B：溝通選項C：靈活選項D：實施參考答案：A,B,C,D第26題. 企業(yè)在利用餐飲合同管理公司來管理其餐飲服務項目時,這種

20、方式有()優(yōu)勢選項A：大型餐飲管理公司有實力為企業(yè)解決各種餐飲服務問題選項B：管理公司能夠以低于該企業(yè)的餐飲成本來經(jīng)營選項C：餐飲管理公司能有效地同供應商討價還價選項D：在企業(yè)的“自我經(jīng)營”模式下，“餐飲服務顧問”可以幫助企業(yè)的行政管理人員進行日常的餐飲運營參考答案：A,B,C,D第27題. 下列()類型的軟件有助于完成財會任務?選項A：工資管理軟件選項B：收款管理軟件選項C：付款管理軟件選項D：日常班次管理軟件參考答案：A,B,C第28題. 在進行營養(yǎng)菜單的設計時,我們應該采取下列()方式選項A：低糖低熱選項B：高維生素選項C：低脂肪和膽固醇選項D：低鈉少鹽參考答案：A,C,D第29題. 以

21、下()說明了我們?yōu)槭裁匆胫剖澄?選項A：鍛煉烹飪技術(shù)選項B：消滅有害微生物選項C：改善消化能力選項D：使食品產(chǎn)生、增加或改變味道參考答案：B,C,D第30題. 以下()屬于現(xiàn)代餐飲服務中的改革創(chuàng)新選項A：汽車通道式快餐服務選項B：大型商場內(nèi)的飲食大排檔選項C：便利店內(nèi)的餐飲服務選項D：電話和網(wǎng)絡訂餐服務參考答案：A,B,C,D第31題. the food temperature danger zone is 10C to 60C.選項A：對選項B：錯參考答案：B第32題. bartenders working at service bars do not serve beverages di

22、rectly to guests.選項A：對選項B：錯參考答案：A第33題. 打噴嚏,流鼻涕時,使用口袋內(nèi)的手絹是極不衛(wèi)生的行為。選項A：對選項B：錯參考答案：A第34題. healthy diet emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and dariy products.選項A：對選項B：錯參考答案：A第35題. “小餐車服務”也叫法式服務,一般是為了突出餐廳精美的食品和優(yōu)雅的氣氛。選項A：對選項B：錯參考答案：A第36題. job description is an organi

23、zational tool that lists the most important tasks that must be done by someone working in a specific position.選項A：對選項B：錯參考答案：A第37題. the relevance of all decisions about the menu depends on knowing your guests.選項A：對選項B：錯參考答案：A第38題. “處理由授權(quán)不當所引起的問題”屬于管理程序中的用人活動。選項A：對選項B：錯參考答案：B第39題. “在年底前,通過把顧客的就餐數(shù)量提高8

24、%,將顧客的平均消費提升10元,來提高晚餐的營業(yè)收入額度?！边@是一個既具體又可衡量的市場營銷目標。選項A：對選項B：錯參考答案：A第40題. 餐飲服務的成功在很大程度上取決于餐廳經(jīng)理,一位經(jīng)驗豐富且熱情好客的經(jīng)理,即使菜單在設計上有重大缺陷時,也可以保障各項工作順利完成。選項A：對選項B：錯參考答案：B第41題. 招待用餐是指提供給參觀本企業(yè)的客人用餐。這些成本應該被看做是廚房部門的成本費用。選項A：對選項B：錯參考答案：B第42題. someone who owens and manages a brand and sells the right to use the brand name is c