Passage 2

　　Cabin attendants seem generally satisfied with the majority of caterers(配餐公司) they use. In a survey about aviation caterers, most cabin attendants found that the caterers usually have an experienced staff, qualified chefs and a good product. While there may be occasional lapses in good service or quality, most caters receive high marks from cabin attendants.

　　The success is in the “whole package”. There’s no part of the catering process that isn’t critical, quality food, attractive presentation, proper packaging, on-time delivery are all important.

　　Some caterers rank high because not only do they have quality ingredients and an interesting menu, but also they have refrigerated vehicles, a rapid turn-around for linens and dining ware and a 24-hour hotline service.

　　In addition to the full-time chefs, they have a long list of colleagues for specialty items. In America, chefs at New Horizons are well known for their in-house breads and pastries, and in particular for their Florida stone crab.

　　A Chicago-based caterer, the company provides meals for a “huge number of sports teams”. In the face of fierce winter winds, ice and snow, Georgis provides good catering from its location near the metropolitan center to virtually every outlying airport. It’s always a challenge to cater a flight for certain special passengers, such as those with religious dietary rules.

　　While catering generally receives high masks from most of the cabin attendants responding, there were a number of highly critical comments.

　　Cost and packaging are generally still big issues. A catering order for breakfast and lunch for 200 passengers excluding wines is regarded as too high for the airlines.

　　6. Which of the following is NOT mentioned as characteristics of good caterers?

　　A. Experienced staff. B. Qualified chefs.

　　C. Good price. D. Good product.

　　7. Quality food, attractive presentation, proper packaging and on-time delivery are ____.

　　A. different packages

　　B. not critical

　　C. all critical

　　D. given here in the order of the process of packing

　　8. Specialty items mentioned do not include ____.

　　A. quality ingredients B. in-house breads pastries

　　C. Florida stone crab D. pastries

　　9. The Georgis company did a challenging job because ____.

　　A. there was strong wind

　　B. there was ice and snow

　　C. it was winter

　　D. religious meals have many special requirements

　　10. ____ are still big issues.

　　A. Refrigerated vehicles

　　B. Cost and packaging

　　C. A rapid turn around for linens and dining ware

　　D. A 24-hour hotline service