南開大學(xué)22年春學(xué)期《餐飲經(jīng)營管理（一）（二）（EI雙語）》在線作業(yè)平時(shí)作業(yè)

1、-本頁為預(yù)覽頁P(yáng)AGE14-本頁為預(yù)覽頁-本頁為預(yù)覽頁22春學(xué)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)-00002第1題. 當(dāng)你發(fā)現(xiàn)火情是,正確處理步驟的第一步應(yīng)該是()選項(xiàng)A：按下附近的火災(zāi)報(bào)警器報(bào)警選項(xiàng)B：大叫“著火了”選項(xiàng)C：查看火情選項(xiàng)D：滅火參考答案：B第2題. 在食品制作的過程中經(jīng)常要使用到一些量具,比如湯匙(tablespoon)、茶匙(teaspoon)和量杯(cup)等。那么,一湯匙大約等于幾個(gè)茶匙?選項(xiàng)A：1茶匙選項(xiàng)B：2茶匙選項(xiàng)C：3茶匙選項(xiàng)D：4茶匙參考答案：C第3題. Which of the following

2、 statements about food service in noncommercial facilities is true?選項(xiàng)A：Noncommercial food service operators usually seek to minimize expenses while providing consumers with nutritious meals.選項(xiàng)B：The first goal of food service operators in noncommercial facilities is to generate profits.選項(xiàng)C：Food servi

3、ce operators in noncommercial facilities are prohibited by law from making profits.選項(xiàng)D：Nutrition is of little concern to noncommercial food service operators.參考答案：A第4題. 下列()不屬于廚房安全事故選項(xiàng)A：肌肉拉傷和摔傷選項(xiàng)B：觸電選項(xiàng)C：切傷和燙傷選項(xiàng)D：惡心和腹痛參考答案：D第5題. Which of the following best defines moments of truth?選項(xiàng)A：any opportuniti

4、es a guest has to form an impression about the property選項(xiàng)B：the point in the guest experience at which the guest decides to formally complain選項(xiàng)C：any situation in which the guest believes the property has exceeded expectations選項(xiàng)D：the first contact that a guest has with a property參考答案：A第6題. What inform

5、ation should be included in a standard recipe?選項(xiàng)A：required quantity of each ingredient and preparation procedures選項(xiàng)B：portion size, portioning equipment, and garnish選項(xiàng)C：menu item rating scale選項(xiàng)D：both a and b參考答案：D第7題. 記錄進(jìn)貨時(shí)間,有助于幫助我們保證食品的()制度。選項(xiàng)A：統(tǒng)計(jì)登記制度選項(xiàng)B：采購驗(yàn)收制度選項(xiàng)C：先進(jìn)先用制度選項(xiàng)D：分類管理制度參考答案：C第8題. Which of

6、 the following is usually a determinant when assigning food server stations?選項(xiàng)A：type of service style used選項(xiàng)B：number of managers on duty選項(xiàng)C：the operations daily specials選項(xiàng)D：a coin-toss參考答案：A第9題. Aesthetic balance refers to:選項(xiàng)A：the relationship between food costs, menu prices, and other financial/mar

7、keting considerations.選項(xiàng)B：a commercial operations need to place items on the menu that will yield a specific level of profitability.選項(xiàng)C：the mix of guests from various demographic groups.選項(xiàng)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、10題. 在下列菜單中,挑選出哪個(gè)菜單符合客人對菜肴顏色、營養(yǎng)以及口味的要求。選項(xiàng)A：葡萄汁、糖醋小排和櫻桃餡餅選項(xiàng)B：炸薯?xiàng)l、煎香腸和可樂選項(xiàng)C：蔬菜沙拉、金槍魚意大利面和鮮果汁選項(xiàng)D：奶油濃湯、三文魚扒和水果沙拉參考答案：C第11題. In general, the top managers in an organization are called upon to:選項(xiàng)A：focus on meeting short-term goals.選項(xiàng)B：evaluate and create long-term plans.選項(xiàng)C：supervise the supervisors.選項(xiàng)D：s

9、erve as linking pins between supervisors and staff.參考答案：B第12題. Cholesterol is a fatty substance found in:選項(xiàng)A：meat only.選項(xiàng)B：shellfish only.選項(xiàng)C：poultry and pork only.選項(xiàng)D：all animal foods.參考答案：D第13題. Fish with a high fat content is an especially good source of:選項(xiàng)A：gluten選項(xiàng)B：vitamins選項(xiàng)C：starch選項(xiàng)D：carboh

10、ydrates參考答案：B第14題. The primary function of staff managers is to:選項(xiàng)A：provide support and advice to line managers.選項(xiàng)B：create the weekly staffing schedules for all departments.選項(xiàng)C：supervise revenue-generating departments.選項(xiàng)D：train newly hired or promoted line managers.參考答案：A第15題. Which of the following

11、 statements about standard recipes is true?選項(xiàng)A：Recipe yields can accurately be increased or decreased only through the use of computer software.選項(xiàng)B：Recipes collected from trusted or authoritative sources do not need to be tested before they are added to the menu.選項(xiàng)C：Ingredients on a standard recipe

12、card should be listed in the order they are used.選項(xiàng)D：Developing standard recipes is a management duty; managers should not ask for input from cooks and/or bartenders.參考答案：C第16題. 當(dāng)你不清楚如何正確操作廚房內(nèi)的大型設(shè)備時(shí),你應(yīng)該()選項(xiàng)A：把這項(xiàng)工作留給別人去做選項(xiàng)B：向老員工問詢以獲得幫助選項(xiàng)C：找你的上級因?yàn)樗蛩辛x務(wù)教你正確操作選項(xiàng)D：嘗試自己動手操作，因?yàn)檫@沒什么難的參考答案：C第17題. 為了避免低酸水果被刀

13、切后變黑,切塊的水果應(yīng)該侵泡在()選項(xiàng)A：牛奶中選項(xiàng)B：水中選項(xiàng)C：檸檬水中選項(xiàng)D：含酒精的液體中參考答案：C第18題. 公共關(guān)系工作是經(jīng)理人員的營銷手段,其主要任務(wù)是()選項(xiàng)A：預(yù)防競爭對手選項(xiàng)B：創(chuàng)建企業(yè)的良好聲譽(yù)選項(xiàng)C：定期發(fā)送打折券選項(xiàng)D：處理好顧客投訴參考答案：B第19題. 廚房人員進(jìn)入廚房準(zhǔn)備開始工作的第一件需要做的事是()選項(xiàng)A：查看昨天的剩余食品是否安全選項(xiàng)B：擺放好菜板刀具等工具選項(xiàng)C：為今天需要準(zhǔn)備的菜肴填寫領(lǐng)貨申請單選項(xiàng)D：洗手參考答案：D第20題. Which of the following is a method used to tenderize meat or

14、poultry?選項(xiàng)A：boiling選項(xiàng)B：cooking at high temperatures選項(xiàng)C：aging選項(xiàng)D：freezing參考答案：C第21題. 沙門氏菌是一種常見的感染細(xì)菌。最有可能滋生沙門氏菌的食品有()選項(xiàng)A：高蛋白質(zhì)類食物選項(xiàng)B：豆制品類選項(xiàng)C：奶制品類選項(xiàng)D：家禽類參考答案：A,C,D第22題. 下列()屬于菜單設(shè)計(jì)中的常見錯(cuò)誤。選項(xiàng)A：菜單內(nèi)容擁擠選項(xiàng)B：字體太小選項(xiàng)C：缺乏描述性文字說明選項(xiàng)D：缺乏圖片說明參考答案：A,B,C第23題. 下列餐飲機(jī)構(gòu)中屬于連鎖經(jīng)營的有()選項(xiàng)A：肯德基選項(xiàng)B：麥當(dāng)勞選項(xiàng)C：漢堡王選項(xiàng)D：賽百味參考答案：A,B,C,D第24題

15、. 廣告是餐飲經(jīng)理為了實(shí)現(xiàn)市場銷售目標(biāo)而運(yùn)用的重要手段,其優(yōu)點(diǎn)是()選項(xiàng)A：費(fèi)用低選項(xiàng)B：時(shí)間長選項(xiàng)C：輻射廣選項(xiàng)D：內(nèi)容可以盡可能多的進(jìn)行描述參考答案：A,B,C第25題. 在進(jìn)行營養(yǎng)菜單的設(shè)計(jì)時(shí),我們應(yīng)該采取下列()方式選項(xiàng)A：低糖低熱選項(xiàng)B：高維生素選項(xiàng)C：低脂肪和膽固醇選項(xiàng)D：低鈉少鹽參考答案：A,C,D第26題. 下列哪些蔬菜屬于果實(shí)類蔬菜()選項(xiàng)A：蘿卜選項(xiàng)B：辣椒選項(xiàng)C：茄子選項(xiàng)D：白菜花參考答案：B,C第27題. 通常有餐飲機(jī)構(gòu)提供的桌餐服務(wù)有四種常見的方式,它們是()選項(xiàng)A：盤餐式選項(xiàng)B：家庭式選項(xiàng)C：小餐車式選項(xiàng)D：大盤餐式參考答案：A,B,C,D第28題. 下列()滅火器

16、材可以很好地?fù)錅缬湾伷鸹?選項(xiàng)A：滅火毯選項(xiàng)B：干粉滅火器選項(xiàng)C：二氧化碳滅火器選項(xiàng)D：泡沫滅火器參考答案：A,C,D第29題. 下列()類型的軟件有助于完成財(cái)會任務(wù)?選項(xiàng)A：工資管理軟件選項(xiàng)B：收款管理軟件選項(xiàng)C：付款管理軟件選項(xiàng)D：日常班次管理軟件參考答案：A,B,C第30題. 無論是大型餐廳還是小型餐館都需要進(jìn)行采購,采購的計(jì)劃要包含()選項(xiàng)A：購買適用的物品選項(xiàng)B：確定合適的數(shù)量選項(xiàng)C：支付合理的價(jià)格選項(xiàng)D：選擇最低價(jià)的供應(yīng)商參考答案：A,B,C第31題. MEETING is the management task of creating goals and objectives a

17、nd programs of action to reach them.選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：B第32題. “處理由授權(quán)不當(dāng)所引起的問題”屬于管理程序中的用人活動。選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：B第33題. 細(xì)菌生長繁殖需要一定的溫度條件,5攝氏度-60攝氏度時(shí)存放食品的危險(xiǎn)溫度區(qū)間。選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：A第34題. a table dhote menu offers a complete meal for one prices.選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：A第35題. food production principles include follow standard r

18、ecipes and cook more food incase not enough.選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：B第36題. a table dhote menu offers a complete meal for many prices.選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：B第37題. hard-cooked eggs should be cooked no more than 8 minutes.選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：B第38題. food production comprises anumber of functions that may be performed in one

19、 or more types of kitchen.選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：A第39題. at small properties, the dining room manager also performs the duties of host as well.選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：A第40題. someone who owens and manages a brand and sells the right to use the brand name is called franchisor選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：A第41題. 二線經(jīng)理指的是那些對企業(yè)的營業(yè)收入不具有直接影響的管理人員。選項(xiàng)A：對選項(xiàng)B：錯(cuò)參考答案：A第42題. food service managers should know that their first responsibility is to meet or exceed the wants and needs of the