宴会设计1(国外英文资料).docVIP

宴会设计1(国外英文资料) The national college of higher education was self-taught in July 2010 Banquet design test Course code: 00990 One, a single choice of choice. (1 point for each question, 10 points for each question.) Only one of the four options listed in each question is in line with the requirements. Please fill in the following brackets. Neither choice, choice, nor choice is all. Eat means the form of a meal for each person. The following eating is the form of a meal. A. the kitchen is divided into meals The waiter split the table C. the guests themselves eat meals D. Chinese buffet style The eight Jane banquet is the earliest existing banquet menu in our country. The week of the Lord The inside of the book The sequence of lanting The great source recipe The proportion of the party kitchen staff and the receptionist service is usually (). A. 10% ~ 15% B.l 5% ~ 20% C. 20% ~ 25% D. 25% ~ 30% When serving dishes, ask for the food to be in front of the (). A. the host B. guest The second guest C. The second host D. The light is usually suitable for western restaurants. A. incandescent light B. a candlelight C. the fluorescent D. the colourful When the dinner table is designed, the design of the tableware used by the guests should be centered (). A. the seat is in front of the center The diameter of the round table is the center The main gate is centered in the right direction D. Is the center of the north The Chinese buffet breakfast table in the banquet hall is usually the distance from the bottom of the chopsticks to the table. A. 1 cm B. 2 cm C. 3 cm D. 4 cm The dish in front of each guest is called () in the banquet. A. pelvis. B. the basin C. decorative POTS D. hot pot The higher cost of marketing and the smaller party sales method are () A. public relations advertising Direct mail material C. hotel advertising D. sales personnel In the kitchen production process, the group that is responsible for serving the dishes is () A. cold dish group B. stoves group C. a Dutc