《南开19春学期（1503、1509、1603、1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业-01【满分答案】》由会员分享，可在线阅读，更多相关《南开19春学期（1503、1509、1603、1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业-01【满分答案】（7页珍藏版）》请在金锄头文库上搜索。
1、南开19春学期（1503、1509、1603、1609、1703）餐饮经营管理（一）（二）（EI双语）在线作业-1 一、单选题共20题，40分1、Which of the following statements concerning nutrient preservation is true?AFood should be soaked before it is prepared.BMost vegetables should be heavily pared before cooking.CExposure to air may destroy some nutrients.DBoilin
2、g is the best cooking method to preserve the nutrients in vegetables.本题选择是：C2、除了()类蔬菜以外,大多数蔬菜都需要在冰箱中保存。A叶类蔬菜B茎类蔬菜C根茎类蔬菜D果实类蔬菜本题选择是：C3、如果你发现厨房的地面上有一块不能确定的水迹或油渍,该如何正确对待()A工作很忙赶时间，先绕过去B喊清洁人员前来弄干净C呼喊清洁人员并在污渍旁竖立警示牌D先确定一下踩一脚试试，到底这东西是油还是水？本题选择是：C4、Cart service is also called ( )service.AFrenchBEnglishCRuss
3、ianDAmerican本题选择是：A 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 storage.Dwhich products will likely need to be reordered within th
4、e next 30 days.本题选择是：C6、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。A2年B1年半C1年D半年本题选择是：D7、既提供全套系列的菜肴,又提供多样的零点菜肴,这种菜单为()A套餐菜单B自助菜单C循环菜单D固定菜单本题选择是：A8、What are accounts payable?Aobligations owed to the property from sales made on creditBliabilities incurred for food, supplies, equipment
5、, or other goods and services purchased on accountCthe listing of financial statement accounts and account numbersDa front-of-the-house accounting task本题选择是：B9、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以上都是本题选择是：D10、Preventing the separation of ingredients describes which cooking use of eggs?Aclari
6、fying agentBinterfering substanceCemulsifying agentDbinding and coating本题选择是：C11、One of the most common mistakes in menu design is:Ausing more than two colors.Bomitting basic information about the restaurant.Cprinting the menu on two types of paper.Dusing freelance artists to design the menu.本题选择是：B
7、12、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协调和控制本题选择是：B13、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处理好顾客投诉本题选择是：B1fter studying her menu, Malia decides to order a dinner that includes a garden salad, a veal cutlet entre with green beans, and a baked pot
8、ato. Malia is most likely ordering from a(n) menu.AcycleB la carteCprix fixeDtable dh?te本题选择是：D15、在烹制猪肉时,使其全熟,温度应该达到()度。A70B75C80D85本题选择是：B16、Concerns about the guest should be:Asolely the responsibility of the operations managers.Bconsidered only when business seems to be declining.Cincorporated in
9、to all of a food service managers activities.Dprimarily the responsibility of guest-contact staff本题选择是：C17、Which of the following statements about unsafe food is true?AA food temperature danger zone exists at very low temperatures.BAll microorganisms are dangerous.COnce a food is poisoned by germs,
10、it must be cooked at a very high temperature to be made safe for consumption.DAcidity affects the ability of germs to grow.本题选择是：D18、Which of the following is an element of ongoing marketing research?Aguest analysisBproduct analysisCfeasibility analysisDproperty analysis本题选择是：B19、Which of the follow
11、ing drink pairs contain the same amount of alcohol?Atwo 12-ounce beers and 8 ounces of wineB1 ounce of 100-proof liquor and 8 ounces of wineCone 12-ounce beer and 8 ounces of wineDone mixed drink and three 12-ounce beers本题选择是：A20、对员工的工作进行督导、安排和制度约束,属于以下何种管理程序?A指挥B组织C控制D评估本题选择是：A二、多选题共10题，20分1、通常有餐饮机
12、构提供的桌餐服务有四种常见的方式,它们是()A盘餐式B家庭式C小餐车式D大盘餐式本题选择是：ABCD2、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化学毒素本题选择是：CD3、餐饮服务人员一般可以分为三种类型,分别是()A管理人员B服务人员C食品制作人员D采购人员本题选择是：ABC4、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恒温发酵箱本题选择是：BC5、食物中毒的症状表现为()A呕吐B腹泻C恶心D抽搐本题选择是：ABC6、分析一下下列哪些情况需要洗手?A触碰过生肉后B进入厨房后C
13、变换工作区域后D打完喷嚏后本题选择是：ABCD7、厨房设计的要素应该包括()A成本B菜单C公用设施D卫生安全本题选择是：ABCD8、下列属于非商业性餐饮设施的有()A学校B医院C大排档D火车餐车本题选择是：AB9、将食品置于室内用过夜的方式来解冻是不符合食品卫生要求的,正确的方法应该是()A在冰箱的保鲜区内解冻B保持在70华氏度/21摄氏度以下，在流水中解冻C用微波炉解冻D泡在温水里解冻本题选择是：ABC10、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：ACD三、判断题共20题，40分1、一线经理指的是那些对企业或的营业
14、收入具有直接影响的管理人员。A对B错本题选择是：Aart service also called French service.A对B错本题选择是：A3、餐饮服务业的损益表能够给我们提供重要的财务信息,并能反映出一年甚至几年周期内的经营状况。A对B错本题选择是：B4、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错本题选择是：A5、guest s
15、urvey is a questionaire completed by guest and used by food service manager to define current markets and to improve the operation.A对B错本题选择是：A6、a group of people with similar needs, wants, backgrounds, incomes, and buying habits is called society.A对B错本题选择是：B7、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错本题选择是：A8、细菌生长繁殖需要一定的温度条件,5摄氏度-60摄氏度时存
