题目内容

听力原文: I'd like to spend a few minutes of your time looking back over the year. I'm going to divide my review into three areas: first, financial, secondly, personnel and finally technology.
On the financial front, the results have been very pleasing. Turnover has increased by 14%, costs have dropped by 3%; and profits are up by 16%. So the company as a whole has performed well. Some business areas have done better than others. Exports sales have done very well— especially in America, our largest export market. The domestic consumer market has been very competitive and will continue to be so—our results in this market have been rather disappointing—just l% up compared with last year.
Right, let's move on to personnel. Our policy of Personnel development through training and promotion opportunities has continued to be a great success. We have actually recruited 72 new staff, while 20 have retired so there's a net balance of 52. The training department has expanded considerably and moved into new areas such as quality assurance and sales training.
Finally, technology. I thought you would be interested to have an update since this is vital for our future growth. Over the last year, our R & D department has thoroughly tested a new prototype engine. Results so far have looked promising. We have also invested heavily in a European technology program which links industry with the universities.
Right, those are the three main areas. Are there any questions, before I go on?
Questions:
15.Which area is not mentioned in the talk?
16.Which of the following has decreased this year?
17.Which of the following statements is true according to the talk?
18.Who is the man giving a presentation to?
(35)

A. Financial.
B. Personnel.
C. Strategy.
D. Technology.

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Which of the following statements is NOT the result of destructive fishing practices?

A. Seventy-percent commercial fish species are over exploited.
B. Many of fishes' spawning grounds have been destroyed.
C. Economic losses are on the increase.
D. Each country has already taken measures to ban destructive activities.

A.By recycling all the water.B.By using very little.C.By transporting plenty from Eart

A. By recycling all the water.
By using very little.
C. By transporting plenty from Earth.
D. By controlling the humidity on board.

听力原文: Welcome to the first seminar of the International Hotel Hospitality and Management Course. My name is Garth Walters, and I am one of the Career advisors at the school. This afternoon, I intend to give you an overview of the core subject options available to you in this course. Each core subject prepare students for work in one of four major career areas: front desk and reception work, restaurant service, drink and bar service, and lastly, guest relations. For each area, we will explore the personal skill required, the professional qualifications needed and the career opportunities available.
To start with, we are going to take a look at front desk and reception work. In some way, the reception desk is both the face and nerve center of a hotel. It's the first point of physical contact with the client, and a close and professional relationship should be immediately struck up. So, what type of person is best suited for front desk and reception work? They are people who are self-confident, caring and sensitive, intelligent, and also able to work calmly in the glare of the public eye. Qualifications? Well, the ability to speak more than one language is naturally, a great asset in this job, as is clear diction and familiarity with switchboard operating systems, but these are not strictly necessary. Anyway, I encourage those who are interested to learn more skills to be more competitive.
Now, we'll move on to the second area—restaurant service. Well, a love of food and its presentation is a must for anyone considering this line of work. Also, life in a restaurant can be hectic, hot and very busy. The hours are long, and the competition for certain positions within the industry is tough, but, by completing the International Hotel Hospitality .and Management Catering core option, you will be able to enter restaurant service as an Assistant or Grade 3 chef. As a grade 3 chef, you will be responsible for the preparation of salads and desserts, stocking and cleaning the fridges, etc., and as you learn, you can progress to grade 2 and then, with time, grade 1 or chief chef.
Now, before I move on to the next 2 options, I want to say a few words about how you can best choose your core subject, but, er... are there any questions before I continue?
Questions:
23.What will the lecture discuss for each professional area according to the beginning of the lecture?
24.Which of the following expressions can best describe the reception desk in a hotel?
25.What is essential in front desk and reception work according to the lecturer?
26.Which is the most experienced cook?
(43)

A. The professional qualifications necessary.
B. The available career opportunities.
C. The personal skills needed.
D. All of the above.

A.Grade 3 chef.B.Grade 1 chef.C.Grade A chef.D.Grade 10 chef.

A. Grade 3 chef.
B. Grade 1 chef.
C. Grade A chef.
D. Grade 10 chef.

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