l1．適宜架構(gòu)外形的宴會(huì)插花是

A．線狀花                                                  B．塊狀花

C．造型花                                                  D．點(diǎn)狀花

12．依靠“劍山”或粘土來(lái)固定插花的方法叫

A．剪切                                                      B．曲枝

C．造型                                                      D．定植

13．大型宴會(huì)主臺(tái)位置確定后，擺放其他臺(tái)面時(shí)與其臺(tái)距不得小于

A．1米                                                       B．2米

C．3米                                                       D．4米

14．常規(guī)西式宴會(huì)擺臺(tái)時(shí)，8人圓臺(tái)擺放蠟燭臺(tái)的數(shù)量應(yīng)為

A．1個(gè)                                                       B．2個(gè)

C．3個(gè)                                                       D．4個(gè)

15．適用于冷餐會(huì)、西餐的餐桌是

A．方臺(tái)                                                      B．圓臺(tái)

C．長(zhǎng)條臺(tái)                                                  D．長(zhǎng)方臺(tái)

16．使用數(shù)量最多、品種最多的宴會(huì)餐具是

A．瓷器餐具                                               B．玻璃餐具

C．不銹鋼餐具                                           D．銀器餐具

17．發(fā)送“次日宴會(huì)客情通知單”，需要在通知單上打勾提示的是VIP和

A．早茶                                                      B．一般宴席

C．宵夜                                                      D．大型宴會(huì)

18．“10日宴會(huì)客情通知單”除了發(fā)送給餐飲總監(jiān)、行政總廚之外，還有

A．廚師                                                      B．餐飲部經(jīng)理

C．領(lǐng)班                                                      D．服務(wù)人員

19．為了采購(gòu)到質(zhì)優(yōu)價(jià)低的食品原料，必須做到貨比

A．2家                                                       B．3家

C．4家                                                       D．5家

20．銷(xiāo)售毛利率法又稱(chēng)

A．分類(lèi)加價(jià)法                                           B．貢獻(xiàn)毛利法

C．內(nèi)扣毛利率法                                        D．成本毛利率法