南开23春学期（高起本：1609、1703）《餐饮经营管理（一）（二）（EI双语）》在线作业三

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.极度适合细菌繁殖的高危险温度区间是()
选项A：10-36度
选项B：20-51度
选项C：25-46度
选项D：4-61度
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2.A "flat" organizational structure is most likely to be appropriate for:
选项A：a very small independent restaurant.
选项B：a very large independent restaurant.
选项C：a chain attempting to maintain level sales in all its restaurants.
选项D：a restaurant attempting to recover from bad sales performance in a previous period.
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3.“调整食品标准和劳动力成本”属于管理程序中的()管理活动
选项A：协调
选项B：组织
选项C：评估
选项D：控制
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4.What are the two types of income collection that managers can use for server revenue control?
选项A：server banking system and shopper services
选项B：server banking system and cashier banking system
选项C：cashier banking system and shopper services
选项D：cash bank system and guest check system
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5.Posting supplier invoices and producing checks for payment would be part of which accounting software program?
选项A：accounts receivable
选项B：accounts payable
选项C：payroll accounting
选项D：financial reporting
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6.What should a server do when taking a guest’s food order?
选项A：suggest any specials of the day
选项B：use the correct abbreviations on his or her orders
选项C：answer any questions the guest has
选项D：all of the above
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7.广告是餐饮经理为了实现市场目标的重要手段,户外广告的优点是()
选项A：费用低、时间长、辐射广
选项B：费用高、时间长、辐射广
选项C：费用低、时间短、辐射广
选项D：费用高、时间长、辐射窄
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8.In the food and beverage industry, a prime supplier is a(n):
选项A：vendor that sells products to a food service provider using a just-in-time inventory system.
选项B：organization that always strives to have the lowest price on the items it sells.
选项C：sales representative who makes frequent face-to-face presentations in order to build rapport and enhance customer service.
选项D：supplier that specializes in providing premium—and, often, imported—brands of food and beverages to a food and beverage establishment.
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9.The success of a just-in-time inventory system depends upon:
选项A：having sufficient funds immediately available.
选项B：prime suppliers who work as partners with the food and beverage operation.
选项C：extensive storage space at the food and beverage operation.
选项D：maintaining the latest computer hardware and software.
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10.Which of the following statements concerning nutrient preservation is true?
选项A：Food should be soaked before it is prepared.
选项B：Most vegetables should be heavily pared before cooking.
选项C：Exposure to air may destroy some nutrients.
选项D：Boiling is the best cooking method to preserve the nutrients in vegetables.
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11.厨房员工在工作区域内打喷嚏时,应使用()来避免污染到食品。
选项A：口袋内的手绢
选项B：专门配置的纸巾然后扔掉
选项C：用手捂住然后洗手
选项D：用围裙遮住口鼻
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12.Breakfast menus typically focus on items that:
选项A：are fun to eat.
选项B：include a variety of vegetables.
选项C：are simple and inexpensive.
选项D：are light and flavorful with lots of variety
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13.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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14.Plans to redesign the kitchen should address several concerns, including which of the following?
选项A：employee physical fatigue
选项B：government safety codes
选项C：temperature
选项D：all of the above
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15.What is an advantage that independent restaurants tend to have over large chain restaurants?
选项A：Independents can acquire cash and credit more easily than chains.
选项B：Independents typically have much more freedom to experiment extensively with different menu items, designs, and operating procedures than chains have.
选项C：Independents are often able to react more quickly to changing market conditions than large chains.
选项D：Independents are often better able to evaluate financial information and to determine whether they are performing as well as they should be performing.
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奥鹏南开大学新学期作业参考

16.Which of the following techniques is effective in reducing purchasing costs?
选项A：Change the purchase unit size to a smaller container to reduce the supplier's handling charges.
选项B：Purchase directly from a distributor or grower.
选项C：Charge goods on credit to increase the supplier's cash flow.
选项D：Increase supplier services.
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17.在烹制猪肉时,使其全熟,温度应该达到()度。
选项A：70℃
选项B：75℃
选项C：80℃
选项D：85℃
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18.“门把手”菜单是房餐菜单的一种,这种菜单的内容比较有限,一般安排的是()
选项A：早餐
选项B：午餐
选项C：下午茶
选项D：晚餐
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19.Which of the following terms refers to a menu item that is high in popularity, but low in contribution margin?
选项A：plowhorse
选项B：dog
选项C：puzzle
选项D：star
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20.Determining whether it is less expensive to prepare a product on-site than to purchase it ready-made is known as:
选项A：an ingredient inventory.
选项B：an internal-external comparison.
选项C：a labor vs. production decision.
选项D：a make-or-buy analysis.
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21.你认为下列()行为会造成重大的安全隐患。
选项A：在使用绞肉机时，用手指帮助进料
选项B：将需要清洗的刀具放到有肥皂泡沫的洗涤槽里
选项C：移动热锅或炙热的烤盘时，直接从别人的身后走过
选项D：洗菜时把水溅到了地上
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22.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()
选项A：烹饪方法
选项B：设备
选项C：质量标准
选项D：人员和预算
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23.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()
选项A：新鲜成熟的
选项B：多种颜色的
选项C：各种质地的
选项D：糊状的
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24.在一份菜单中,主食部分的内容应该包含以下()种类的食品。
选项A：海鲜类
选项B：面食类
选项C：汤类
选项D：肉食类
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25.通常有餐饮机构提供的桌餐服务有四种常见的方式,它们是()
选项A：盘餐式
选项B：家庭式
选项C：小餐车式
选项D：大盘餐式
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26.食品中包含给人体提供精力的六大营养素,它们促进了我们人体细胞的发育和再生,这些营养素包括以下哪几种?
选项A：水果
选项B：脂肪
选项C：矿物质
选项D：蛋白质
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27.餐饮服务人员一般可以分为三种类型,分别是()
选项A：管理人员
选项B：服务人员
选项C：食品制作人员
选项D：采购人员
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28.标准食谱是制作菜肴的配方。它需要具备下列哪些必要的数据?
选项A：配料名称及数量
选项B：可制作的份数
选项C：制作工序或方法
选项D：相应的设备和时间、温度
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29.下列哪些蔬菜属于果实类蔬菜()
选项A：萝卜
选项B：辣椒
选项C：茄子
选项D：白菜花
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30.大型饭店内的行政总厨主要工作职责包括()
选项A：食品制作
选项B：成本控制
选项C：菜单设计
选项D：草狗计划
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31.food contains six types of nutrients that supply energy and regulate the body processes are proteins, carbohydrates, fats, vitamins, minerals, and water.
选项A：对
选项B：错
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32.Cart service also called French service.
选项A：对
选项B：错
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33.在“扁平式”组织结构中,每个员工,不论担任什么职位,都受业主或经理的直接领导。
选项A：对
选项B：错
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34.breakfast,lunch and dinner menu are three basic type of cycle menus.
选项A：对
选项B：错
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35.a calories is a measure of energy contained in food.
选项A：对
选项B：错
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36.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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37.fruits and vegetables for salads should be fresh and have fine flavor and color.
选项A：对
选项B：错
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38.餐饮服务的成功在很大程度上取决于餐厅经理,一位经验丰富且热情好客的经理,即使菜单在设计上有重大缺陷时,也可以保障各项工作顺利完成。
选项A：对
选项B：错
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39.guest typically do not order or pick up their own beverage at service bar.
选项A：对
选项B：错
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40.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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41.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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42.food production principles include follow standard recipes and cook more food incase not enough.
选项A：对
选项B：错
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43.healthy diet emphasizes fruits, vegetables, whole grains, red meats, and fat-free or low-fat milk.
选项A：对
选项B：错
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44.采购的重要性可以简单地概括为一句话:采购直接影响成本底线。
选项A：对
选项B：错
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45.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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46.减少并控制过多的人介入到采购工作中,可以有效降低采购过程中出现的腐败行为。
选项A：对
选项B：错
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47.“处理由授权不当所引起的问题”属于管理程序中的用人活动。
选项A：对
选项B：错
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48.特许经营作为连锁经营的一种特殊类型,在经营上是相同的,实际上它们并没有区别。
选项A：对
选项B：错
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49.某项食谱的制作成本是80元,出菜份数为10份,那么份额成本应该是8元。
选项A：对
选项B：错
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50.我们俗话中说到的“煎炒烹炸”这四种烹饪方式其实都属于湿气加热烹饪法。
选项A：对
选项B：错
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