《南开19春学期（1709、1803、1809、1903）《餐饮经营管理（一）（二）（EI双语）》在线作业随机3答案》由会员分享，可在线阅读，更多相关《南开19春学期（1709、1803、1809、1903）《餐饮经营管理（一）（二）（EI双语）》在线作业随机3答案（7页珍藏版）》请在金锄头文库上搜索。
1、南开19春学期（1709、1803、1809、1903）餐饮经营管理（一）（二）（EI双语）在线作业 4、B 一、单选题共20题，40分1、What type of vegetables should be cooked without a cover?AtubersBgreen vegetablesCvegetable fruitsDsprouts本题选择是：B2、Food servers who effectively use suggestive selling techniques:Awill typically be disliked by regular guests.Bmay r
2、isk driving away business and losing tips.Ccan have a significant positive effect on the operations success.Dare usually met with resistance from guests, who typically dont like servers who suggest alternatives.本题选择是：C3、Which of the following should be a primary concern of managers during food and b
3、everage production?Amaking sure the dining room temperature is comfortable for guestsBmaking quality ingredients available and ensuring that quality-enhancing requirements are metCensuring that servers follow proper cash-out proceduresDteaching hosts and buspersons about the production process本题选择是：
4、B4、餐饮管理人员必须知道政府管理机构这一特殊角色,而政府管理部门主要关注餐饮企业的()问题。A饭菜的质量问题B食品安全问题C人员调动问题D饮食营养问题本题选择是：B perpetual inventory system tells managers:Athe exact quantity of each product in storage.Bhow much money has been spent on a given product during a given time period.Cthe quantity of each product that should be in st
5、orage.Dwhich products will likely need to be reordered within the next 30 days.本题选择是：C6、The only correct statement about nutrients in the following group is:Aif there is inadequate intake of carbohydrates, the body will divert proteins from tissue-building to serve as fuel.Ball vitamins are produced
6、 in the human body.Cwater-soluble vitamins are stored in muscle tissue.Dwater makes up about 90 percent of an adult bodys composition本题选择是：A7、The first responsibility of hospitality managers is to:Afoster a stimulating and enjoyable work environment.Bmeet or exceed guest wants and needs.Cdevelop app
7、etizing and nutritious recipes.Dencourage professional growth among employees.本题选择是：B8、在下列菜单中,挑选出哪个菜单符合客人对菜肴颜色、营养以及口味的要求。A葡萄汁、糖醋小排和樱桃馅饼B炸薯条、煎香肠和可乐C蔬菜沙拉、金枪鱼意大利面和鲜果汁D奶油浓汤、三文鱼扒和水果沙拉本题选择是：C9、Which of the following would be considered a commercial food service facility?Afood service provided by a caterer
8、 at off-site locationsBfood service in prisonsCfood service in military installationsDfood service in public schools本题选择是：A10、餐饮产品都是生产出来的,对产品的采购、验收、储存、配发、制作和服务进行管理程序中的哪个程序是至关重要的。A指挥B组织C控制D评估本题选择是：C11、Which of the following typically can change baking times and temperatures for baked products?Athe ty
9、pe of fat usedBtime of dayCthe mixer used in productionDaltitude本题选择是：D1n employee who has been exposed to an infectious disease should( )before returning to work.Aconsult a doctorBstay home for two weeksCget vaccinatedDtake antibiotics本题选择是：A13、蔬菜根据其来自植物的不同部位而有不同的分类,例如属于块茎的是()A土豆B胡萝卜C洋葱D大葱本题选择是：A14
10、、被比喻为“缝合针”的是(),他们代表上级管理员工,同时向上级传达员工的愿望和关注的问题。A高层管理人员B中层管理人员C底层管理人员D基层员工本题选择是：C15、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扩大影响力本题选择是：C16、你认为采用下列()顺序来进行西式菜单的版面布局比较合适。A头盘、汤类、主菜和甜品B凉菜、热菜、汤和面食C开胃菜、主菜、汤和甜品D汤、开胃菜、主菜和甜品本题选择是：A17、Aesthetic balance refers to:Athe re
11、lationship between food costs, menu prices, and other financial/marketing considerations.Ba commercial operations need to place items on the menu that will yield a specific level of profitability.Cthe mix of guests from various demographic groups.Dthe degree to which meals have been developed with a
12、n eye to the colors, textures, and flavors of food.本题选择是：D18、Breakfast menus typically focus on items that:Aare fun to eat.Binclude a variety of vegetables.Care simple and inexpensive.Dare light and flavorful with lots of variety本题选择是：C19、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
13、和管理B计划和控制C计划和修改D协调和控制本题选择是：B20、Which of the following positions is responsible for cold food preparation?Athe sous chefBthe stewardCthe garde-mangerDthe assistant cook本题选择是：C二、多选题共10题，20分1、企业在利用餐饮合同管理公司来管理其餐饮服务项目时,这种方式有()优势A大型餐饮管理公司有实力为企业解决各种餐饮服务问题B管理公司能够以低于该企业的餐饮成本来经营C餐饮管理公司能有效地同供应商讨价还价D在企业的“自我经营”模
14、式下，“餐饮服务顾问”可以帮助企业的行政管理人员进行日常的餐饮运营本题选择是：ABCD2、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肉食类本题选择是：ABD3、下列哪些属于湿加热烹饪法?A炸B蒸C煎D炖本题选择是：BD4、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人员和预算本题选择是：ABCD5、下列()属于菜单中的副标题。A开胃菜B汤类C面食D当日特供本题选择是：BCD6、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,其优点是()A费用低B时间长C辐射广D内容可以尽可能多的进行描述本题选
15、择是：ABC7、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糊状的本题选择是：ABC8、沙门氏菌是一种常见的感染细菌。最有可能滋生沙门氏菌的食品有()A高蛋白质类食物B豆制品类C奶制品类D家禽类本题选择是：ACD9、下列哪些肉类属于脂肪含量较低的“白肉”A牛肉B鸭肉C猪肉D鸡肉本题选择是：CD10、下列哪些蔬菜属于果实类蔬菜()A萝卜B辣椒C茄子D白菜花本题选择是：BC三、判断题共20题，40分1、breakfast,lunch and dinner menu are three basic type of menus.A对B错本题选择是：A2、打喷嚏,流鼻涕时,使用口袋内的手绢是极不卫生的行为。A对
