
餐旅概論I-二 ch1餐飲業的定義、發展與特性
Authored by 廖麗滿 廖麗滿
Other
12th Grade
Used 3+ times

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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
有關Restaurant 的敘述,何者不正確?
為恢復元氣的地方
為小酒館的前身
源自於法文
第一家店位於巴黎
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
下列何者建立了廚房人員的具體工作內容,並被尊奉為西餐之父?
奧古斯特‧愛斯可菲(Georges Auguste Escoffier)
安東尼‧卡雷姆(Antoine Careme)
費南德‧波依特(Fernand Point)
蒙布‧布朗傑(Monsieur Boulanger)
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
依照歐美餐飲業發展史,餐飲業發展變革的先後順序依序為:
Restaurant 成為餐廳的代號→咖啡屋的興起→小客棧的出現→連鎖餐飲的盛行
連鎖餐飲的盛行→小客棧的出現→ Restaurant 成為餐廳的代號→咖啡屋的興起
小客棧的出現→咖啡屋的興起→ Restaurant 成為餐廳的代號→連鎖餐飲的盛行
咖啡屋的興起→小客棧的出現→連鎖餐飲的盛行→ Restaurant 成為餐廳的代號
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
餐飲業常以QSCV 的經營概念來檢視生產及服務的流程,對於QSCV 所代表的涵意,下列何者錯誤?
Q:Quantity
S:Service
C:Cleanliness
V:Value
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
下列有關各國特色菜的敘述,何者錯誤?
羅宋湯是義式著名菜餚
起司火鍋是瑞士著名菜餚
約克夏布丁是英式著名菜餚
馬賽海鮮湯是法式著名菜餚
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
餐飲業者建構適切的經營理念時,以顧客為導向應注重「QSCV」,下列何者正確?
Quality、Sale、Cleanliness、Value
Quality、Speed、Control、Value
Quality、Service、Customer、Value
Quality、Service、Cleanliness、Value
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
下列何者非德國代表菜餚?
Schweinshaxe / Sauerkraut
Tapas
Steak Tartare
Frankfurter
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