南开23春学期（高起本：1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业二

奥鹏南开大学新学期作业参考

南开大学23春学期（高起本：1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业

1.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。
选项A：饭菜的质量问题
选项B：食品安全问题
选项C：人员调动问题
选项D：饮食营养问题
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2.What is one of the most important determinants of kitchen needs?
选项A：guest preferences
选项B：employee abilities
选项C：an operation’s inventory
选项D：an operation’s menu
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3.The menu pricing method that bases pricing on the price the food service manager believes will represent a value to the guest is known as the( ) price method.
选项A：reasonable
选项B：higeest
选项C：loss-leader
选项D：intuitive
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4.Which of the following is a dry-heat cooking method using hot air?
选项A：baking
选项B：poaching
选项C：microwaving
选项D：blanching
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5.Which of the following statements about lodging food service is true?
选项A：Food and beverage departments typically can generate required profits on the basis of sales to in-house guests only.
选项B：Lodging food services often must compete with food and beverage operations outside the hotel to realize their economic goals.
选项C：Full-service hotels rarely offer in-room food service.
选项D：In the lodging industry, food service facilities are typically found only in large lodging operations.
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6.Which of the following computer hardware pieces is an order entry device?
选项A：guest check printer
选项B：magnetic strip reader
选项C：menu item file
选项D：ECR/POS report
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7.Which of the following statements about beverage equipment is true?
选项A：A beverage control unit is the brain of an automated beverage control system.
选项B：Most operations need far more beverage equipment than food service equipment.
选项C：A glass sensor tells a bartender when he or she is out of clean glassware.
选项D：A touch-bar faucet is the most sophisticated and flexible dispensing unit.
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8.Regarding receiving alcoholic beverages, which of the following points should be observed?
选项A：All bottles should be opened and sampled.
选项B：After receiving, beverages should be moved immediately to secure storage areas.
选项C：Purchasing and receiving beverages should be done by the same person.
选项D：Cases should remain closed until the products are actually needed.
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9.在大型连锁餐饮公司中,一般由()来编制年度的具体经营计划。
选项A：最高层管理人员
选项B：高层管理人员
选项C：中层管理人员
选项D：较低层管理人员
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10.Suggestive selling works in( ) -service operations.
选项A：table
选项B：buffet
选项C：commercial cafeteria
选项D：all of the above
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11.被比喻为“缝奥鹏南开大学新学期作业参考合针”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。
选项A：高层管理人员
选项B：中层管理人员
选项C：底层管理人员
选项D：基层员工
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12.根据金字塔饮食指南,如果按百分比设计一份符合饮食健康标准的菜肴。在这份菜肴中()是比较科学的。
选项A：60%的碳水化合物类食物，20%富含维生素类食物，20%蛋白质类食物
选项B：40%的碳水化合物类食物，30%富含维生素类食物，25%蛋白质类食物和5%脂肪和油脂类食物
选项C：40%的碳水化合物类食物，10%富含维生素类食物，40%蛋白质类食物和10%脂肪和油脂类食物
选项D：40%的碳水化合物类食物，30%富含维生素类食物，30%蛋白质类食物
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13.Annual operations budgets are commonly divided into plans.
选项A：daily
选项B：weekly
选项C：monthly
选项D：quarterly
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14.Which of the following is usually a determinant when assigning food server stations?
选项A：type of service style used
选项B：number of managers on duty
选项C：the operation’s daily specials
选项D：a coin-toss
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15.In addition to making a complete sanitation and safety inspection monthly, managers should, if necessary, conduct( )inspections of specific work station areas or equipment.
选项A：daily
选项B：weekly
选项C：biweekly
选项D：semi-annual
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16.非商业性餐饮设施,如工商企业一般较多使用()菜单。
选项A：零点菜单
选项B：自助菜单
选项C：循环菜单
选项D：固定菜单
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17.Which of the following is a home food service innovation that is growing in popularity?
选项A：providing home delivery that includes service during the meal and clean-up afterward
选项B：providing overnight delivery for long-distance take-out
选项C：providing home replacement meals that customers pick up and take home with them
选项D：all of the above
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18.葡萄酒的颜色一般取决于葡萄的处理方法,一般取决于葡萄的颜色,而葡萄的颜色来自于()
选项A：葡萄汁
选项B：葡萄果肉
选项C：葡萄皮
选项D：葡萄的日照程度
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19.非常适合细菌繁殖的危险温度区间是()
选项A：10-35度
选项B：20-50度
选项C：25-45度
选项D：4-60度
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20.Which of the following statements about commercial food service operations is true?
选项A：People aspiring to food service positions typically underrate commercial food service opportunities.
选项B：The work in commercial food service operations becomes significantly easier, both mentally and
physically, as one moves up the organizational ladder.
选项C：Commercial food service employees must often work at times that other people want to be entertained.
选项D：Commercial food service operations are much more likely to have modern equipment than noncommercial operations.
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21.以下()说明了我们为什么要烹制食物?
选项A：锻炼烹饪技术
选项B：消灭有害微生物
选项C：改善消化能力
选项D：使食品产生、增加或改变味道
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22.蛋白质有助于构成与修复人体组织细胞,其主要来源于()
选项A：肉类
选项B：鱼类
选项C：谷物
选项D：奶制品
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23.下列餐饮机构中属于连锁经营的有()
选项A：肯德基
选项B：麦当劳
选项C：汉堡王
选项D：赛百味
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24.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()
选项A：价格的变动
选项B：市场状况
选项C：运输和发货问题
选项D：订货成本
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25.下列()灭火器材可以很好地扑灭油锅起火?
选项A：灭火毯
选项B：干粉灭火器
选项C：二氧化碳灭火器
选项D：泡沫灭火器
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26.以下()属于现代餐饮服务中的改革创新
选项A：汽车通道式快餐服务
选项B：大型商场内的饮食大排档
选项C：便利店内的餐饮服务
选项D：电话和网络订餐服务
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27.钠是食盐中的无机成分,但过多的食用会引发高血压病,高钠食物和调料包括:()
选项A：泡菜
选项B：熏肉
选项C：虾酱
选项D：豆瓣酱
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28.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()
选项A：人员
选项B：资金
选项C：时间
选项D：设备
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29.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
选项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
选项B：管理公司能够以低于该企业的餐饮成本来经营
选项C：餐饮管理公司能有效地同供应商讨价还价
选项D：在企业的“自我经营”模式下，“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
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30.牛奶是最具天然营养价值的食品之一,奶制品的种类很多,下列哪些属于奶制品类食物?
选项A：脱脂牛奶
选项B：人造黄油
选项C：芝士奶酪
选项D：披萨饼
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31.food service managers should know that their first responsibility is to meet or exceed the wants and needs of their guests.
选项A：对
选项B：错
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32.鸡腿的含脂量要比鸡胸肉要低一些。
选项A：对
选项B：错
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33.连锁经营的餐馆比起独立经营的餐饮业者来说,能够经受更多的挫折。
选项A：对
选项B：错
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34.a group of people with similar needs, wants, backgrounds, incomes, and buying habits is called "market".
选项A：对
选项B：错
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35.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。
选项A：对
选项B：错
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36.菜刀即可以切菜,又可以用来开罐头、酒瓶或打开包装箱等。
选项A：对
选项B：错
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37.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。
选项A：对
选项B：错
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38.restaurant that implement practical solutions to reduce their environmental impacts is called "modern restaurant"
选项A：对
选项B：错
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39.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。
选项A：对
选项B：错
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40.绿叶蔬菜在准备加工前需要清洗干净,洗菜的水可以反复使用。
选项A：对
选项B：错
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41.the type of operation helps determine what kinds of menu items are appropriate.
选项A：对
选项B：错
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42.the relevance of all decisions about the menu depends on knowing your guests.
选项A：对
选项B：错
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43.bartenders working at service bars do not serve beverages directly to guests.
选项A：对
选项B：错
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44.a table d'hote menu offers a complete meal for many prices.
选项A：对
选项B：错
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45.allowable food cost combined food cost incurred for the production of all menu items sold for a period of time.
选项A：对
选项B：错
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46.a calories is a measure of energy contained in food.
选项A：对
选项B：错
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47.“在年底前,通过把顾客的就餐数量提高8%,将顾客的平均消费提升10元,来提高晚餐的营业收入额度。”这是一个既具体又可衡量的市场营销目标。
选项A：对
选项B：错
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48.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。
选项A：对
选项B：错
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49.human resource manager is a line manager with decision-making authority within or over a revenue-generating department that directly provides services to guests.
选项A：对
选项B：错
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50.纤维可以预防便秘,从而有助于调节胆固醇。确认自己每天是否摄入了足够的纤维的方法是多吃一些纤维较粗的肉类,如牛肉。
选项A：对
选项B：错
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