专业课综合训练卷（3）-河南省旅游类考纲百套卷第97卷

河南省《旅游类考纲百套卷》 第97卷编写说明：《旅游类专业考纲百套卷》，是依据河南省职教高考旅游类专业对口升学考纲编写，本套试卷共100份由三个部分组成。第一部分是知识点训练卷，每个考点1-4份试卷共70份；第二部分是常考题训练卷，每个课程2-6份训练卷，五门课程共20份；第三个部分是专业综合训练卷，参考历年来旅游类专业知识真题试卷，编写的10份专业综合卷。 本试卷是《旅游类专业考纲百套卷》的第97卷，为专业课综合训练卷（3），其内容包括2个部分：一、旅游英语；二、餐饮服务与管理。 专业课综合训练卷（3） 考试时间120分钟 满分200分 班级 姓名 学号 成绩 一、选择题（旅游英语1-10题；补全对话11-18题；阅读理解19-25题；餐饮服务与管理26-45。每小题2分，共90分，每小题中只有一个选项是正确的） 1. 特大号床( ) A. extra bed B. king-size bed C. queen-size bed D. baby cot 2. 餐厅女服务员( ) A. attendant B. waiter C. waitress D. housekeeper 3. 房态( ) A. room type B. room status C. room tariff D. room center 4. 退房( ) A. check in B. check out C. leave for D. departure date 5. 机遇( ) A. reputation B. opportunity C. attraction D. attitude 6. 国宾馆( ) A.resort B.convention hotel C.tourist hotel D.state guesthouse 7. 客务关系主任( ) A. FIT B. GRO C. AM D. GM 8. 筷子 ( ) A. chopsticks B. fork C. spoon D. toothpicks 9. 红茶 ( ) A.black tea B.green tea C.jasmine tea D.brick tea 10. 单面煎鸡蛋( ) A. fried eggs over easy B. fried eggs over hard C. fried eggs sunny side up D. over easy Dialogue-1 （C-Clerk G-Guest） G:My doctor has told me I must keep in good physical condition.I hear that your hotel is one of the best ones in China for that kind of thing.Could you tell me what facilities you have here? C:11. G:That sounds very interesting. C:12. G:Very good and what about swimming? C:13. G:Oh good. C:14. G:How about outdoor activities? C:We have several nice tennis courts and you can also play badminton.Rackets(球拍)and balls are available at a small charge. G:Thank you very much for your information. C:My pleasure,sir. A.Yes,you can enjoy a dip in our heated swimming pool. B.Well,we have a well-equipped keep-fit gym with all the latest recreational sports apparatus—exercise bicycle,weights,wall bars,etc C.And afterwards you can relax with beer or soft drinks and snack just beside the pool D.We also have an excellent sauna. Dialogue-2 （B-Bellman G-Guest） B:15. G:Yes,that's right. B:16. G:OK.By the way,where is the bar? B:It's on the third floor.It opens around the clock.Our breakfast hours are from 6:30 to 10 a.m..Lunch is severed between 11:30 a.m.and 2:00 p.m..Dinner is from 7:00 p.m..to 10 p.m. You can get a light meal or a snack anytime in our 24-hour coffee shop.And you can call room service between 7:00 a.m.and 8:00 p.m..Here is a copy of the menu. G:Thank you.Do you have mail service? B:I'm sorry,we don't. G:I have written some postcards during my Huanghe River cruise.I'd like to send them to my friends in U.S.A.today.I'm leaving for Guangzhou tomorrow morning. B:17. G:It's very kind of you.Thank you. B:18. A.There is a post office nearby.I can mail them for you if you like B.Good evening,sir.I'll show you to your room.You have two suitcases and one briefcase. Is that correct? C.You are welcome.The elevators on the right are the express ones to the 10th floor and above.The elevators on the left go and stop at every floor.Here is the elevator.After you,sir D.Your room is on the 12th floor.Let's take the elevator over there 阅读理解19-25题（阅读下列短文，并根据文章内容选择最佳答案，讲所选答案的序号填在答题卡上） Passage 1 There is a known safe level of drinking,one and a half ounces of pure alcohol a day,or three one-ounce glasses of whiskey,four eight-ounce glasses of beer,or a half a bottle of wine.This limit,of course,is only an average.For some people even one drop of alcohol is too much. Studies show that the driver who has drunk an amount of alcohol within this limit is no more likely to have an accident than the driver who does not take any alcohol.But beyond this limit, when the blood-alcohol level begins to go up over the 0.05 percent “sober”level,the risk of a traffic accident jumps greatly.By the time the blood-alcohol level reaches 0.2 percent—the level of most drunk driver who are not permit-the risk of an accident is 100 times than that of the non-drinking driver. Choose the best answer according to the passage. 19. Most people won't get drunk after drinking （ ） A. forty-eight ounce of glass of beer B. four ounces and eight of beer C. thirty-two ounces of beer D. half a bottle of beer 20. Everybody within this limit.（ ） A. will get drunk B. will not remainsober C. will remain sober D. will get excited 21. It makes whether a driver drinks within this limit or drinks nothing of alcohol,according to the passage. （ ） A. great difference B. no difference C. very small difference D. some difference 22. When the alcohol in blood is kept under 0.05, （ ） A. people will remain clear-headed B. people will get heavily drunk C. the risk of an accident is 100 times more D. the driver will not be permitted Passage 2 In order to see that all the activities of the hotel run smoothly and efficiently,the manager carries out routine spot checks,often on a daily basis,of different aspects of the hotel's operation. He also deals with unusual problems as they occur.In a large hotel,he coordinates the work of the department heads who supervise their respective departments.The manager's working relationship with these people has a lot to do with the smooth functioning of the hotel. Hiring and training are two other vital responsibilities of the manager.The personality, experience,and technical know-how of every employee in the hotel are matters of importance in a business where courtesy is one of the major services.The references given by job applicants are carefully checked and,during the job interview,the applicant's initial behavior is observed.A watchful eye must be kept on their performance after they have been hired.Continuing in-house training programs are necessary in order to maintain the standards of the establishment. Choose the best answer according to the passage. 23. According to this passage,the hotel manager A. usually works in his office B. should have good relations with department heads C. should check every department every day D. deals with unusual problems every day 24. The overall responsibility of the hotel manager is A .to ensure the smooth operation of the hotel B. to ensure a good working atmosphere C. to solve unusual problems D. to check different aspects of the hotel's operation 25. What are the important aspects mentioned here in a staff-hiring program? A. The personality of the staff. B. The work experience of the staff. C. The technical know-how. D. All of the above. 餐饮服务与管理26-45题 26. 被人们称为“液体面包”的是（ ） A. 黄酒 B. 白兰地 C. 葡萄酒 D. 啤酒 27. 在宴会开始前 _，将面包、黄油摆放在客人的面包盘和黄油碟内，所有客人的面包、黄油种类和数量应是一致的。（ ） A. 5分钟 B. 10分钟 C. 15分钟 D. 20分钟 28. 俄式服务中，斟酒、斟软饮料等操作在客人 进行。（ ） A. 左侧 B. 前方 C. 右侧 D. 后方 29. 宾客站立饮食，来去自由不受时间约束的宴会形式是（ ） A. 鸡尾酒会 B. 冷餐会 C. 婚宴 D. 自助餐 30. 使用化学灭火剂抑制燃烧，使燃烧终止的是（ ） A. 隔离法 B. 窒息法 C. 冷却法 D. 抑制法 31. 法式餐厅又称为（ ）。 A. 咖啡厅 B. 扒房 C. 多功能厅 D. 特式餐厅 32. 相当于餐厅内的流动小酒吧。（ ） A. 开胃餐车 B. 烈酒车 C. 奶酪车 D. 切割车 33. 重托操作方法第一个步骤是（ ） A. 装盘 B. 卸盘 C. 起盘 D. 理盘 34. 白葡萄酒的最佳饮用温度为（ ） A. 4~6 ℃ B. 8~12 ℃ C. 12～14 ℃ D. 16～18 ℃ 35. 中餐厅早餐服务的最后一道步骤是（ ） A. 问茶开位 B. 开餐服务 C. 清理台面 D. 结账服务 36. 具有欧美传统的集会交往形式的宴会是（ ） A. 冷餐宴会 B. 西餐宴会 C. 鸡尾酒会 D. 正式宴会 37.迎宾员应主动为带孩子的客人提供 ，并保证其安全。（ ） A. 儿童椅 B. 儿童叉 C. 儿童勺 D. 围兜 38.大型宴会一般收 的定金。（ ） A.10% B.20% C.30% D.40% 39. 口感偏咸、偏辣、偏酸、偏甜，口味重、油腻大的西式菜肴是（ ） A. 法式菜 B. 英式菜 C. 俄式菜 D. 美式菜 40. 西餐中用于餐后饮用的酒类是（ ） A. 开胃酒 B. 利口酒 C. 茴香酒 D. 佐餐酒 41.西餐宴会服务中，上鱼类菜肴时应先斟好（ ） A. 比特酒 B. 雪利酒 C. 白葡萄酒 D. 红葡萄酒 42. 法国政府规定新蒸馏出来的白兰地必须盛放在橡木桶内至少 个月。（ ） A. 18 B. 24 C. 36 D. 48 43. 含糖量在5%以上的葡萄酒是（ ） A. 干型葡萄酒 B.半干型葡萄酒 C. 半甜型葡萄酒 D. 甜型葡萄酒 44. 阻止空气流入燃烧区，使燃烧因得不到足够的氧气而熄灭的灭火方法是（ ） A. 窒息法 B. 隔离法 C. 冷却法 D. 抑制法 45. 把人的需求分为两大类，即物质需求和精神需求。（ ） A. 管理学 B. 行为科学 C. 心理学 D. 社会学 二、判断题（旅游英语46-55题；餐饮服务与管理56-65题；每小题1分，共20分，每小题A选项代表正确，B选项代表错误） 46. As a guide,it is duty to remind the guests if they leave something behind before checking out. （ ） 47. Before sending the guests to the airport,it is wrong to count the number of the guests.（ ） 48. As a tour guide,you need to get everything ready beforehand(事先做好准备)when you send the guests to the airport.（ ） 49. A Chinese dinner wouldn't be complete without soup.（ ） 50. Tea,wine,and coffee have close relations with the traditional Chinese culture.（ ） 51. In all hotels,the duties of the receptionist remain the same. （ ） 52.White wine and red wine are often used as digestive by westerners.（ ） 53.Listen carelessly is the key to settle a complaint.（ ） 54.Henan Cuisine was the main part of "Northern Food"during the Tang Dynasty. （ ） 55. A baby-sitter is a small chair for a little child to sit in.（ ） 56. 外卖酒吧是宴会酒吧中的一种特殊形式，是指酒吧工作人员将酒水和各种酒类应用器具准备好送到指定的场地内摆设酒吧，提供酒水服务。（ ） 57. 餐巾花按造型外观分类，可分为杯花、盘花和环花。（ ） 58. 少数民族菜构成中国菜肴的主体。（ ） 59. 西式菜肴在形态上以大块为主，烹调时不易入味，所以大都要在菜肴成熟后拌以或浇上沙司。（ ） 60. 为了保证宴会预订的成功率，可以要求客人预付定金，但饭店的常客并享有良好信誉者，可以不必付定金。（ ） 61.圣代是由冰淇淋、鲜果、打过的奶油组成的冻糕。（ ） 62. 客房送餐菜单是饭店对住店客人因某种原因不愿或不便去餐厅用餐提供的送餐菜单，一般由饭店客房部服务员在为住店客人做夜床时放在方便客人取阅的床头，主要有简单的门把手餐单。（ ） 63. 餐饮部因工种多，岗位差异大，班次安排就必须适应营业需要。餐饮部经理要考虑“闲时少留人，忙时人手足”。餐饮部的班次安排，因地区不同，营业时间长短差别，形式很多，常见的有一班制、半班制、二班制、三班制和弹性工作制等。（ ） 64. 餐饮安全防范的重点区域在宴会厅。（ ） 65. 餐饮服务成功的关键是出售客人真正需要的产品。（ ） 旅游英语（40分） 三、选词填空（每小题2分，共20分。请用方块内所给的词或词组补全句子，并将其适当形式填在相应的位置） 66. Please this for me until I come back.in case wake up reference wish on the rock remember appropriate delicious keep enjoy 67. Before serving your foreign guests,you'd better ask an question. 68. Please remind me of it again tomorrow I forget. 69. Has he yet?He gets up very late every day. 70. Being a friend,you should my telephone number. 71. Keep this dictionary on your desk for easy 72. We you a happy new year! 73. What food you have cooked! 74. Would you like your whisky straight up or ? 75. Did you your dinner 四、汉译英（每小题4分，共20分，请写出下列句子的翻译） 76. 恐怕我们餐厅只能为您留桌到晚上21:00。 77. 请问你们几点到? 78. 请问您对这张餐桌满意吗，先生? 79. 您在用餐前要用些饮料吗? 80. 我可以向您推荐金星啤酒配餐吗? 餐饮服务与管理（50分） 五、名词解释题（每小题3分，共12分） 81. 劳动定额 82. 基酒 83. 比特酒 84. 正式宴会 六、简答题（4小题，共25分） 85. 餐饮服务人员在工作中应具备哪些能力? 86. 怎样进行合理的装盘? 87. 简述香槟酒的开瓶方法。 88. 简述灭火的原理与方法。 七、论述题（13分） 89. 论述餐饮企业如何有效进行成本控制以提高盈利能力？ 原创精品资源学科网独家享有版权，侵权必究！ 学科网（北京）股份有限公司 $$ 河南省《旅游类考纲百套卷》 第97卷编写说明：《旅游类专业考纲百套卷》，是依据河南省职教高考旅游类专业对口升学考纲编写，本套试卷共100份由三个部分组成。第一部分是知识点训练卷，每个考点1-4份试卷共70份；第二部分是常考题训练卷，每个课程2-6份训练卷，五门课程共20份；第三个部分是专业综合训练卷，参考历年来旅游类专业知识真题试卷，编写的10份专业综合卷。 本试卷是《旅游类专业考纲百套卷》的第97卷，为专业课综合训练卷（3），其内容包括2个部分：一、旅游英语；二、餐饮服务与管理。 专业课综合训练卷（3） 考试时间120分钟 满分200分 班级 姓名 学号 成绩 一、选择题（旅游英语1-10题；补全对话11-18题；阅读理解19-25题；餐饮服务与管理26-45。每小题2分，共90分，每小题中只有一个选项是正确的） 1. 特大号床( ) A. extra bed B. king-size bed C. queen-size bed D. baby cot 【答案】B 2. 餐厅女服务员( ) A. attendant B. waiter C. waitress D. housekeeper 【答案】C 3. 房态( ) A. room type B. room status C. room tariff D. room center 【答案】B 4. 退房( ) A. check in B. check out C. leave for D. departure date 【答案】B 5. 机遇( ) A. reputation B. opportunity C. attraction D. attitude 【答案】B 6. 国宾馆( ) A.resort B.convention hotel C.tourist hotel D.state guesthouse 【答案】D 7. 客务关系主任( ) A. FIT B. GRO C. AM D. GM 【答案】B 8. 筷子 ( ) A. chopsticks B. fork C. spoon D. toothpicks 【答案】A 9. 红茶 ( ) A.black tea B.green tea C.jasmine tea D.brick tea 【答案】A 10. 单面煎鸡蛋( ) A. fried eggs over easy B. fried eggs over hard C. fried eggs sunny side up D. over easy 【答案】C Dialogue-1 （C-Clerk G-Guest） G:My doctor has told me I must keep in good physical condition.I hear that your hotel is one of the best ones in China for that kind of thing.Could you tell me what facilities you have here? C:11. G:That sounds very interesting. C:12. G:Very good and what about swimming? C:13. G:Oh good. C:14. G:How about outdoor activities? C:We have several nice tennis courts and you can also play badminton.Rackets(球拍)and balls are available at a small charge. G:Thank you very much for your information. C:My pleasure,sir. 【答案】B D A CA.Yes,you can enjoy a dip in our heated swimming pool. B.Well,we have a well-equipped keep-fit gym with all the latest recreational sports apparatus—exercise bicycle,weights,wall bars,etc C.And afterwards you can relax with beer or soft drinks and snack just beside the pool D.We also have an excellent sauna. Dialogue-2 （B-Bellman G-Guest） B:15. G:Yes,that's right. B:16. G:OK.By the way,where is the bar? B:It's on the third floor.It opens around the clock.Our breakfast hours are from 6:30 to 10 a.m..Lunch is severed between 11:30 a.m.and 2:00 p.m..Dinner is from 7:00 p.m..to 10 p.m. You can get a light meal or a snack anytime in our 24-hour coffee shop.And you can call room service between 7:00 a.m.and 8:00 p.m..Here is a copy of the menu. G:Thank you.Do you have mail service? B:I'm sorry,we don't. G:I have written some postcards during my Huanghe River cruise.I'd like to send them to my friends in U.S.A.today.I'm leaving for Guangzhou tomorrow morning. B:17. G:It's very kind of you.Thank you. B:18. 【答案】B D A CA.There is a post office nearby.I can mail them for you if you like B.Good evening,sir.I'll show you to your room.You have two suitcases and one briefcase. Is that correct? C.You are welcome.The elevators on the right are the express ones to the 10th floor and above.The elevators on the left go and stop at every floor.Here is the elevator.After you,sir D.Your room is on the 12th floor.Let's take the elevator over there 阅读理解19-25题（阅读下列短文，并根据文章内容选择最佳答案，讲所选答案的序号填在答题卡上） Passage 1 There is a known safe level of drinking,one and a half ounces of pure alcohol a day,or three one-ounce glasses of whiskey,four eight-ounce glasses of beer,or a half a bottle of wine.This limit,of course,is only an average.For some people even one drop of alcohol is too much. Studies show that the driver who has drunk an amount of alcohol within this limit is no more likely to have an accident than the driver who does not take any alcohol.But beyond this limit, when the blood-alcohol level begins to go up over the 0.05 percent “sober”level,the risk of a traffic accident jumps greatly.By the time the blood-alcohol level reaches 0.2 percent—the level of most drunk driver who are not permit-the risk of an accident is 100 times than that of the non-drinking driver. Choose the best answer according to the passage. 19. Most people won't get drunk after drinking （ ） A. forty-eight ounce of glass of beer B. four ounces and eight of beer C. thirty-two ounces of beer D. half a bottle of beer 【答案】C 20. Everybody within this limit.（ ） A. will get drunk B. will not remainsober C. will remain sober D. will get excited 【答案】C 21. It makes whether a driver drinks within this limit or drinks nothing of alcohol,according to the passage. （ ） A. great difference B. no difference C. very small difference D. some difference 【答案】B 22. When the alcohol in blood is kept under 0.05, （ ） A. people will remain clear-headed B. people will get heavily drunk C. the risk of an accident is 100 times more D. the driver will not be permitted 【答案】A Passage 2 In order to see that all the activities of the hotel run smoothly and efficiently,the manager carries out routine spot checks,often on a daily basis,of different aspects of the hotel's operation. He also deals with unusual problems as they occur.In a large hotel,he coordinates the work of the department heads who supervise their respective departments.The manager's working relationship with these people has a lot to do with the smooth functioning of the hotel. Hiring and training are two other vital responsibilities of the manager.The personality, experience,and technical know-how of every employee in the hotel are matters of importance in a business where courtesy is one of the major services.The references given by job applicants are carefully checked and,during the job interview,the applicant's initial behavior is observed.A watchful eye must be kept on their performance after they have been hired.Continuing in-house training programs are necessary in order to maintain the standards of the establishment. Choose the best answer according to the passage. 23. According to this passage,the hotel manager A. usually works in his office B. should have good relations with department heads C. should check every department every day D. deals with unusual problems every day 【答案】B 24. The overall responsibility of the hotel manager is A .to ensure the smooth operation of the hotel B. to ensure a good working atmosphere C. to solve unusual problems D. to check different aspects of the hotel's operation 【答案】A 25. What are the important aspects mentioned here in a staff-hiring program? A. The personality of the staff. B. The work experience of the staff. C. The technical know-how. D. All of the above. 【答案】D 餐饮服务与管理26-45题 26. 被人们称为“液体面包”的是（ ） A. 黄酒 B. 白兰地 C. 葡萄酒 D. 啤酒 【答案】D 27. 在宴会开始前 _，将面包、黄油摆放在客人的面包盘和黄油碟内，所有客人的面包、黄油种类和数量应是一致的。（ ） A. 5分钟 B. 10分钟 C. 15分钟 D. 20分钟 【答案】A 28. 俄式服务中，斟酒、斟软饮料等操作在客人 进行。（ ） A. 左侧 B. 前方 C. 右侧 D. 后方 【答案】C 29. 宾客站立饮食，来去自由不受时间约束的宴会形式是（ ） A. 鸡尾酒会 B. 冷餐会 C. 婚宴 D. 自助餐 【答案】A 30. 使用化学灭火剂抑制燃烧，使燃烧终止的是（ ） A. 隔离法 B. 窒息法 C. 冷却法 D. 抑制法 【答案】D 31. 法式餐厅又称为（ ）。 A. 咖啡厅 B. 扒房 C. 多功能厅 D. 特式餐厅 【答案】B 32. 相当于餐厅内的流动小酒吧。（ ） A. 开胃餐车 B. 烈酒车 C. 奶酪车 D. 切割车 【答案】B 33. 重托操作方法第一个步骤是（ ） A. 装盘 B. 卸盘 C. 起盘 D. 理盘 【答案】D 34. 白葡萄酒的最佳饮用温度为（ ） A. 4~6 ℃ B. 8~12 ℃ C. 12～14 ℃ D. 16～18 ℃ 【答案】B 35. 中餐厅早餐服务的最后一道步骤是（ ） A. 问茶开位 B. 开餐服务 C. 清理台面 D. 结账服务 【答案】C 36. 具有欧美传统的集会交往形式的宴会是（ ） A. 冷餐宴会 B. 西餐宴会 C. 鸡尾酒会 D. 正式宴会 【答案】C 37.迎宾员应主动为带孩子的客人提供 ，并保证其安全。（ ） A. 儿童椅 B. 儿童叉 C. 儿童勺 D. 围兜 【答案】A 38.大型宴会一般收 的定金。（ ） A.10% B.20% C.30% D.40% 【答案】A 39. 口感偏咸、偏辣、偏酸、偏甜，口味重、油腻大的西式菜肴是（ ） A. 法式菜 B. 英式菜 C. 俄式菜 D. 美式菜 【答案】C 40. 西餐中用于餐后饮用的酒类是（ ） A. 开胃酒 B. 利口酒 C. 茴香酒 D. 佐餐酒 【答案】B 41.西餐宴会服务中，上鱼类菜肴时应先斟好（ ） A. 比特酒 B. 雪利酒 C. 白葡萄酒 D. 红葡萄酒 【答案】C 42. 法国政府规定新蒸馏出来的白兰地必须盛放在橡木桶内至少 个月。（ ） A. 18 B. 24 C. 36 D. 48 【答案】A 43. 含糖量在5%以上的葡萄酒是（ ） A. 干型葡萄酒 B.半干型葡萄酒 C. 半甜型葡萄酒 D. 甜型葡萄酒 【答案】D 44. 阻止空气流入燃烧区，使燃烧因得不到足够的氧气而熄灭的灭火方法是（ ） A. 窒息法 B. 隔离法 C. 冷却法 D. 抑制法 【答案】A 45. 把人的需求分为两大类，即物质需求和精神需求。（ ） A. 管理学 B. 行为科学 C. 心理学 D. 社会学 【答案】C 二、判断题（旅游英语46-55题；餐饮服务与管理56-65题；每小题1分，共20分，每小题A选项代表正确，B选项代表错误） 46. As a guide,it is duty to remind the guests if they leave something behind before checking out. （ ） 【答案】A 47. Before sending the guests to the airport,it is wrong to count the number of the guests.（ ） 【答案】B 48. As a tour guide,you need to get everything ready beforehand(事先做好准备)when you send the guests to the airport.（ ） 【答案】A 49. A Chinese dinner wouldn't be complete without soup.（ ） 【答案】A 50. Tea,wine,and coffee have close relations with the traditional Chinese culture.（ ） 【答案】B 51. In all hotels,the duties of the receptionist remain the same. （ ） 【答案】A 52.White wine and red wine are often used as digestive by westerners.（ ） 【答案】B 53.Listen carelessly is the key to settle a complaint.（ ） 【答案】B 54.Henan Cuisine was the main part of "Northern Food"during the Tang Dynasty. （ ） 【答案】B 55. A baby-sitter is a small chair for a little child to sit in.（ ） 【答案】B 56. 外卖酒吧是宴会酒吧中的一种特殊形式，是指酒吧工作人员将酒水和各种酒类应用器具准备好送到指定的场地内摆设酒吧，提供酒水服务。（ ） 【答案】A 57. 餐巾花按造型外观分类，可分为杯花、盘花和环花。（ ） 【答案】B 58. 少数民族菜构成中国菜肴的主体。（ ） 【答案】B 59. 西式菜肴在形态上以大块为主，烹调时不易入味，所以大都要在菜肴成熟后拌以或浇上沙司。（ ） 【答案】A 60. 为了保证宴会预订的成功率，可以要求客人预付定金，但饭店的常客并享有良好信誉者，可以不必付定金。（ ） 【答案】A 61.圣代是由冰淇淋、鲜果、打过的奶油组成的冻糕。（ ） 【答案】B 62. 客房送餐菜单是饭店对住店客人因某种原因不愿或不便去餐厅用餐提供的送餐菜单，一般由饭店客房部服务员在为住店客人做夜床时放在方便客人取阅的床头，主要有简单的门把手餐单。（ ） 【答案】B 63. 餐饮部因工种多，岗位差异大，班次安排就必须适应营业需要。餐饮部经理要考虑“闲时少留人，忙时人手足”。餐饮部的班次安排，因地区不同，营业时间长短差别，形式很多，常见的有一班制、半班制、二班制、三班制和弹性工作制等。（ ） 【答案】A 64. 餐饮安全防范的重点区域在宴会厅。（ ） 【答案】B 65. 餐饮服务成功的关键是出售客人真正需要的产品。（ ） 【答案】A 旅游英语（40分） 三、选词填空（每小题2分，共20分。请用方块内所给的词或词组补全句子，并将其适当形式填在相应的位置） 66. Please this for me until I come back.in case wake up reference wish on the rock remember appropriate delicious keep enjoy 【答案】keer 67. Before serving your foreign guests,you'd better ask an question. 【答案】appropriate 68. Please remind me of it again tomorrow I forget. 【答案】in case 69. Has he yet?He gets up very late every day. 【答案】waken up 70. Being a friend,you should my telephone number. 【答案】remember 71. Keep this dictionary on your desk for easy 【答案】reference 72. We you a happy new year! 【答案】wish 73. What food you have cooked! 【答案】a delicious 74. Would you like your whisky straight up or ? 【答案】on the rock 75. Did you your dinner 【答案】enjoy 四、汉译英（每小题4分，共20分，请写出下列句子的翻译） 76. 恐怕我们餐厅只能为您留桌到晚上21:00。 【答案】I am afraid that we only can guarantee the table before 21:00 in the evening. 77. 请问你们几点到? 【答案】What time would you like to arrive? 78. 请问您对这张餐桌满意吗，先生? 【答案】Is this table fine with you,sir? 79. 您在用餐前要用些饮料吗? 【答案】Would you care for something to drink before your meal? 80. 我可以向您推荐金星啤酒配餐吗? 【答案】May I suggest Kingstar Beer with your meal? 餐饮服务与管理（50分） 五、名词解释题（每小题3分，共12分） 81. 劳动定额 【答案】给岗位人员核定工作的标准量，是餐饮管理的基础工作，是编制定员的依据。 82. 基酒 【答案】又称鸡尾酒酒底，通常以烈性酒作为基酒，如金酒、威士忌、白兰地、伏特加、朗姆酒及特基拉酒等，有时也可使用葡萄酒、甜食酒、中国白酒等做基酒。 83. 比特酒 【答案】又称苦酒或必打士，是在葡萄酒或蒸馏酒中加入树皮、草根、香料及药材浸制而成的酒精饮料。 84. 正式宴会 【答案】通常是政府和团体等有关部门为欢迎应邀来访的客人或为来访的客人答谢主人而举行的宴会。 六、简答题（4小题，共25分） 85. 餐饮服务人员在工作中应具备哪些能力? 【答案】(1)语言； (2)应变； (3)销售； (4)技术； (5)观察； (6)记忆； (7)自律； (8)服从与协作。 86. 怎样进行合理的装盘? 【答案】(1)根据物品的形状、体积和使用先后合理安排，以安全稳当和方便为宜。 (2)一般是重物、高物放在托盘里挡，轻物、低物放在外挡。 (3)先上桌的物品放在上面、前面；后上桌的物品放在下面、后面。 (4)要求托盘内物品重量分布均衡，重心靠近身体。 87. 简述香槟酒的开瓶方法。 【答案】开瓶前首先提前冰镇，开瓶时将瓶身倾斜约60°,左手大拇指紧压塞顶，用右手扭开铁丝，然后握住木塞，轻轻转动往上拔，靠瓶内的压力和手拔的力量使瓶塞弹出，再保持倾斜数秒，防止酒液溢出。 88. 简述灭火的原理与方法。 【答案】(1)火灾原理 燃烧必须具备三个条件：可燃物、热源、氧气。如果去掉其中一个条件，燃烧即停止。灭火的目的就是阻止燃烧。 (2)灭火的基本方法 隔离法：就是将可燃物隔离开，燃烧由于没有可燃物，火就会自然熄灭。 窒息法：就是阻止空气流入燃烧区，即切断燃烧中氧的供给，使燃烧因得不到足够的氧而熄灭。 冷却法：就是将燃烧的温度降到燃点以下。具体做法是将水或灭火物质直接喷射到燃烧物上，使燃烧物温度降低，火苗熄灭。 抑制法：使用化学灭火剂抑制燃烧，使燃烧终止。 七、论述题（13分） 89. 论述餐饮企业如何有效进行成本控制以提高盈利能力？ 【答案示例】餐饮企业要在激烈的市场竞争中保持盈利能力，有效控制成本是至关重要的。以下是几种有效的成本控制策略： 采购成本控制： 集中采购：通过集中采购降低原材料成本，与供应商建立长期合作关系，争取更优惠的价格。 品质管理：严格把控原材料质量，避免因质量问题导致的浪费和损失。 库存成本控制： 合理库存：根据销售预测和库存周转率，设定合理的库存量，避免过多或过少的库存积压。 先进先出：遵循先进先出的原则，确保食材的新鲜度和质量。 生产成本控制： 标准化操作：制定标准化的操作流程和配方，减少浪费和失误，提高生产效率。 节能降耗：通过优化设备使用、改进烹饪工艺等方式降低能耗和物耗。 人力成本控制： 合理配置人员：根据餐厅的实际情况和顾客流量，合理配置员工数量和工作岗位。 培训提升：加强员工培训，提高员工技能和效率，减少因操作不当导致的浪费和损失。 销售管理： 精准营销：通过市场调研和数据分析，精准定位目标客户群体，制定有效的营销策略。 促销活动：合理设计促销活动，吸引顾客消费，同时控制促销成本，避免过度折扣导致的利润损失。 财务管理： 定期盘点：定期进行库存和财务盘点，确保数据的准确性和及时性。 成本控制分析：定期对各项成本进行分析和比较，找出成本控制的薄弱环节，制定相应的改进措施。 原创精品资源学科网独家享有版权，侵权必究！ 学科网（北京）股份有限公司 $$