08年餐饮题（08 years dining problem）.docVIP

08年餐饮题（08 years dining problem） More questions to download Free online course Restaurant management and practice of national self test in October 2008 Course Code: 09001 A single choice (the title of 30 items, each item of 1 points, a total of 30 points) In the four option of each item listed in only one is in line with the requirements of the subject, please fill in the code in question after the brackets. The wrong choice or not, choose no points. 1., in the history of food and beverage development, the three types of institutions that play an important role in the development of non-commercial catering facilities are () A. factories, stores and schools, B., businesses, hospitals and schools C. societies, factories and schools, D. offices, schools and hospitals 2., the main features of theme dining are () A. has a specific environment, and B. has a specific cultural theme C. has a specific flavor, D. has a specific life theme 3., the tangible characteristics and intangible features of food and beverage are mainly manifested in () The invisibility of A. services and the materiality of food, the invisibility of B. labor, and the materiality of the facilities C. the intangible nature of the atmosphere and the visibility of the facilities; the intangible and intangible quality of D. consumption 4., catering enterprises operating efficiency management options are () A. operating income, operating costs and operating expenses management B. raw material purchasing, kitchen production and product sales management C. tourist organization, restaurant service and sales revenue management D. management plan, operation index and marketing plan management 5. in the order management of catering enterprises, the content of production standards is () A. develop restaurant service specifications, kitchen specifications and Food Beverage procedures B. develop raw material purchase specifications, kitchen specifications and restaurant service procedures C. establish personnel manage