單項(xiàng)選擇題When a hotel overbooks a sell-out date，it is taking the risk that（）

A.more guests will under-stay than the number of rooms by which the hotel has overbooked
B.more guests will cancel than the number of rooms by which the hotel has overbooked
C.more guests will no-show than then umber of rooms by which the hotel has overbooked
D.all of the above


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1.單項(xiàng)選擇題Which criteria for businesses that can effectively use RM below is wrong？（）

A.Their variable costs are much more than fixed costs.
B.Their demand can be segmented into classes.
C.There can be substantial fluctuations in the demand.
D.They have a relatively fixed total capacity.

2.單項(xiàng)選擇題高檔豪華的西餐廳適合以下哪種服務(wù)？（）

A.美式服務(wù)
B.法式服務(wù)
C.俄式服務(wù)
D.英式服務(wù)

3.單項(xiàng)選擇題以下哪項(xiàng)不屬于用工數(shù)量的控制？（）

A.減少缺勤工時(shí)
B.控制非生產(chǎn)和服務(wù)工時(shí)
C.嚴(yán)格執(zhí)行勞動(dòng)定額
D.人員配備比例適當(dāng)

4.單項(xiàng)選擇題以下哪項(xiàng)是正確的餐飲產(chǎn)品成本控制流程？（）

A.采購—庫存—驗(yàn)收—出庫—加工—烹飪—配餐—銷售
B.采購—庫存—出庫—驗(yàn)收—加工—烹飪—配餐—銷售
C.采購—驗(yàn)收—庫存—出庫—加工—烹飪—配餐—銷售
D.采購—庫存—出庫—驗(yàn)收—烹飪—加工—配餐—銷售

5.單項(xiàng)選擇題確保餐飲衛(wèi)生和食品安全符合國家相關(guān)管理部門規(guī)定，定期檢查，整改屬于：（）

A.菜單設(shè)計(jì)
B.廚房管理
C.餐廳及服務(wù)管理
D.食品安全管理