宴会设计1（Banquet design 1）.docVIP

宴会设计1（Banquet design 1） July 2010 national higher education self study examination Banquet design questions Course Code: 00990 A single choice (the title of l0 items, each item of 1 points, a total of 10 points) In the four option of each item listed in only one option 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. eating refers to the form of meal per person, and the following is a eat of the formula is () A. kitchen split B. waiter, separate order C. guests have their own meals separately D. Chinese buffet form 2. eight feast is Chinas earliest extant a complete banquet menu, the earliest record of the ancient eight feast is () A. Zhou Li Tian Guan The book of Rites inside B. C. Orchid Pavilion D. Wei Chan recipes 3. banquet kitchen personnel and front desk service personnel allocation ratio is generally () A.10% to 15% B.l5% to 20% C.20% to 25% D.25% to 30% 4., when serving dishes, the dishes look at the alignment () A. Masters B. guest Second guest C. D. second Masters 5. generally suitable for western restaurant light is () A. incandescent light B. candle power C. fluorescence D. color light 6. banquet table design, guests use tableware placement should be designed to () The A. seat is straight forward as the center The diameter of the B. round table is centered C. the main entrance is centered D. is the center of the North 7. the Chinese buffet breakfast is set at the banquet hall, and the distance between the bottom of chopsticks and the table is usually (...) A.1 cm B.2 cm C.3 cm D.4 cm 8., the banquet in front of each guest for personal use of the basin known as () A. pelvis B. look at the basin C. decorative Basin D. hot pot 9., marketing costs, higher costs, coverage of smaller banquet promotion method is () A. public relations advertising B. direct mailing materials C. Hotel advertising D. sales staff 10. in the kitchen process, the team responsible fo