旅游类专业课试卷B.doc

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2008年河南省
旅游类专业课试卷

总 分

核分人

饭店服务与管理英语（100分）

得分
评卷人

一、选择题（每小题2分，共20分。请选出下列专业词汇的正确
翻译形式，并将其序号填在题后的括号内）

1．候客单 （ ）
A．waiting list B．arrival list
C．name list D．guest list
2．汇率 （ ）
A．change rate B．change percent
C．exchange rate D．exchange percent
3．洗衣服务 （ ）
A．washing service B．clothes service
C．cleaning service D．laundry service
4．煨 （ ）
A．steam B．stew
C．braise D．scramble
5．烈性酒 （ ）
A．aperitif B．white wine
C．liquor D．brandy
6．客房送餐服务 （ ）
A．room service B．meal service
C．pick-up service D．wake-up service

7．珠宝柜 （ ）
A．garment counter B．toy counter
C．pharmacy counter D．jewelry counter
8．特快专递 （ ）
A．MES B．SEM
C．EMS D．RMS
9．台球室 （ ）
A．tennis court B．billiard room
C．bowling alley D．ball room
10．布件房 （ ）
A．make up room B．sheet room
C．inside room D．linen room

得分
评卷人

二、判断题（每小题1分，共10分。正确的，在题后括号内打“√ ”，
错误的打“×”）

11．Since a hotel is a home away from home for all the traveling guests, we are creating a home for our guests only. （ ）
12．The Food and Beverage Department staff includes chefs, waiters, waitresses, bussers and bartenders. （ ）
13．It makes no difference for a guest to check out in the morning or in the afternoon.
（ ）
14．The duties of the receptionist may vary from hotel to hotel. （ ）
15．For American service, the beverage is served from the guest’s left side. （ ）
16．The room attendant should put the DND sign outside the room after cleaning.（ ）
17．Qigong consists of three essentials, the adjustment of the breath, mind and body.（ ）
18．Continental breakfast is usually served with eggs. （ ）
19．Colorfast means the color will run fast from the clothes in the wash. （ ）
20．Persons in a vest or slippers are not allowed in the bowling room. （ ）

得分
评卷人

三、选词填空（每小题2分，共20分。请用方框内所给的词或词
组补全句子，并将其填在相应句子后的括号内）

run financial prolong value keep
in case connected informed fulfill refer

21．We’ll try our best to _________ the guest’s reasonable requests. （ ）
22．The Housekeeping Department is _____ of the arrival of VIPs by the Front Desk. （ ）
23．If there is still doubt, please _______ to the Notice to Guests. （ ）
24．A guest’s opinion of the hotel is largely _______ with its service. （ ）
25．Please remind me of it again tomorrow ________ I forget. （ ）
26．The Recreation stuff should always _________the gym facilities in good condition.（ ）
27．We should make every guest feel the _____ of what they have paid for.（ ）
28．Taijiquan can improve health, ________ life, and increase one’s resistance to illness.（ ）
29．Shops have been adding to the convenience and pleasure of guests and to the
_____ success of the hotel. （ ）
30．The housekeeper should faithfully _____ the errands for the department and coordinate his work with other departments. （ ）

得分
评卷人

四、补全对话（每小题2分，共20分。请用题后方框内所给的句
子补全对话，将所选句子的序号填在相应空行后的括号内，每
个句子只能使用一次）

（Dialogue 1）
（S—stuff G—guest）
S: Good morning. May I help you?
G: I’d like to pay my bill now.
31．S: _____________________ （ ）
G: John Walker, room 418.
32．S: Please wait a moment, _________________ （ ）
G: OK.
33．S: Sorry to have kept you waiting, Mr. Walker. Here is your bill, and it totals 1,980 yuan RMB. _________________ （ ）
G: Yes, I don’t see there is any problem with it.
34．S: ___________________ （ ）
G: By credit card. Here you are.
35．S: Thank you. This is your receipt and credit card. __________ （ ）

A. I’ll print the bill for you.
B. Please have a check.
C. Can I have your name and room number, please?
D. Hope to see you again soon.
E. How would you like to pay your bill?

（Dialogue 2）
（R A— Room Attendant G—Guest）
G: Good evening. We’re going to Shanghai tomorrow. I’ve just checked out and I would like to be woken up early in the morning.
36．RA: _____________________ （ ）
G: At 5:30 am.
37．RA: ____________________ （ ）
G: Just give me a call because I don’t want to disturb my neighbors.
38．RA: OK. _______________ （ ）
G: Well, I have much baggage. Can you take my baggage to the entrance of the lobby tomorrow morning?
39．RA: All riglt._____________ （ ）
G: Thank you. Good night.
40．RA: _________________ （ ）

A. Please put your baggage outside your room after getting up and we will send it down.
B. At what time, Mr. White?
C. Anything else I can do for you?
D. Good night.
E. Would you like us to give you a morning call or knock at your door?

得分
评卷人

五、阅读理解（每小题2分，共10分。阅读下列短文，并根据
文章内容选择最佳答案，将所选答案的序号填在题后的括号内）

The following are four important points to remember when working with Chinese menus.
First, when seating the guest, offer him something to drink while he looks at the menu. The second point to remember is that foreigners are used to having soup at the beginning rather than at the end of the meal. Also when foreigners order plain rice（白米饭）, they will probably expect to be served the rice along with the dishes and not at the end of the meal. It is also a good idea to have a few Chinese desserts listed at the end of the menu because many westerners have a sweet tooth and like to finish their lunch or dinner with something nice and fattening.
Keep in mind that many foreigners know little about Chinese cuisine. However, the manner in which Chinese menus are written makes the job much easier. For one thing, a Chinese menu is usually numbered. If you can’t understand what the guest orders, you can always ask, “Which number, sir?” What also makes the job easier is that Chinese menus are very explicit（清楚的） as to the type of dish and ingredients（成分）. If the dish is braised duck with sea cucumber, for example, no explanation will be needed—unless the guest does not know what a sea cucumber is. In other words, most Chinese dishes need little or no explanation. However, a few do have fanciful names.

41．What does a waiter usually do when he seats the guest? （ ）
A. Take orders. B. Bring something to drink.
C. Wait to take order. D. Have a little chat with him.
42．When do westerners prefer to have their soup? （ ）
A. At the beginning of their meal. B. In the middle of their meal.
C. At the end their meal. D. After having the dessert.
43．Why does the writer suggest having some desserts at the end of the menu? （ ）
A. Because it makes the menu colorful.
B. Because more and more people love having desserts.
C. Because foreigners only have desserts in Chinese restaurant.
D. Because many foreigners love desserts after the main course of their meal.

44．How does the Chinese menu make the waiter’s job easier? （ ）
A. It has pictures.
B. It is written both in English and Chinese.
C. It has explanations for each dish.
D. It has a number for each dish.
45．Which of the following is true? （ ）
A. Desserts are usually listed at the beginning of the Chinese menu.
B. Chinese menus are full of dishes with fanciful names.
C. Chinese menus are explicit as to the ingredients of the dishes.
D. Waiters don’t know how to explain what a sea cucumber is.

得分
评卷人

六、汉译英（每小题4分，共20分。请将下列句子的翻译写在
每个小题后的空白处）

46．我们这里有精选的景德镇瓷器。

47．您在餐前要用些饮料吗？

48．请问您有什么特殊要求需要我们做准备吗？

49．感谢您让这件事引起我们的注意。

50．我们可以给您房间加一张床。

餐饮服务与管理（100分）
得分
评卷人

七、选择题（每小题2分，共30分。每小题中只有一个选项是
正确的，请将正确选项的序号填在题后的括号内）

51．中餐零点餐厅菜肴服务中，小桌客人点的菜肴道数少，一般在 分钟左右上完。 （ ）
A．20 B．25 C．30 D．35
52．20世纪50年代和60年代，我国的西餐以 菜发展较快。 （ ）
A．法式 B．美式 C．俄式 D．英式
53． 是最基本的餐巾折花手法，几乎所有折花都会用到。 （ ）
A．折叠 B．卷 C．推折 D．翻拉
54．在酒吧，红葡萄酒杯的容量规格一般为 毫升。 （ ）
A．168 B．210 C．224 D．280
55．下列啤酒中， 是丹麦的著名品牌。 （ ）
A．嘉士伯 B．喜力 C．卢云堡 D．贝克
56．下列西餐菜肴服务中， 主要用于西餐宴会服务。 （ ）
A．法式服务 B．俄式服务 C．美式服务 D．英式服务
57．餐桌的大小要合理，以给予每位就餐者不少于 厘米的边长为宜。（ ）
A．45 B．55 C．65 D．75
58．中餐厅传菜部大餐桌每桌可备台号夹 只左右。 （ ）
A．8 B．10 C．12 D．15
59． 是世界上首屈一指的白兰地生产国。 （ ）
A．美国 B．英国 C．法国 D．中国
60． 主要用于各种油料燃烧、电器燃烧等火灾。 （ ）
A．二氧化碳灭火器 B．干粉灭火器 C．泡沫灭火器 D．以上都不是
61．“凯旋门”这款鸡尾酒采用的是 调制方法。 （ ）
A．兑和法 B．调和法 C．摇和法 D．搅和法
62．蒸馏酒通常指酒精含量 (V/V)以上的烈性酒。 （ ）
A．15% B．20% C．30% D．40%
63．中餐服务基本技能中重托所托重量一般在 千克左右。 （ ）
A．5 B．10 C．15 D．20
64．潘马丁、布里斯托酒是 的代表酒品。 （ ）
A．钵酒 B．比特酒 C．雪利酒 D．茴香酒
65．下列中餐餐具用品中， 的英文是Silent cloth。 （ ）
A．手推车 B．桌裙 C．垫布 D．席次卡

得分
评卷人

八、判断题 （每小题2分，共20分。正确的，在题后括号内打“√ ”，
错误的打“×”）

66．我国的餐饮业将走向餐饮多元化、地方化和国际化阶段。 （ ）
67．按惯例，苏格兰、加拿大两地的威士忌书写为Whiskey。 （ ）
68．PDCA管理循环中PDCA即计划、实施、检查、处理的英文简称。 （ ）
69．餐后甜酒的制作是用发酵酒加入各种配料和糖配制而成的。 （ ）
70．中餐大圆桌上菜时，应将刚上的菜肴用转盘转至主人面前。 （ ）
71．西餐宴会进行中如果餐桌上的餐具已用完，应先摆好相应的餐用具，再上菜。
（ ）
72．旅游涉外饭店的自助餐通常是等客人用完餐后再付费。 （ ）
73．中餐宴会上菜位置一般在陪同和翻译之间进行。 （ ）
74．调酒师接到点酒单后一般要求正常营业时5分钟调制好客人所点的酒水。（ ）
75．鱼子酱分为红鱼子和黑鱼子，红鱼子比黑鱼子更为名贵。 （ ）

得分
评卷人

九、名词解释题（每小题3分，共12分）

76．黄酒

77．美式服务

78．地方菜

79．服务项目

得分
评卷人

十、简答题（3小题，共23分）

80．中餐午餐、晚餐服务中点菜服务的准备工作有哪些？（8分）

81．建立餐饮部组织机构的原则有哪些？（7分）

82．西餐菜肴与酒水的搭配规律一般来说可以归纳为哪些？（8分）

得分
评卷人

十一、论述题 （15分）

83．试述在餐厅员工激励实施的过程中使用的方法。

-------------各类专业好文档，值得你下载，教育，管理，论文，制度，方案手册，应有尽有--------------