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  • 閱讀理解A
    題干:WhenThomasKeller,oneofAmerica'sforemostchefs,announcedthatonSept.1hewouldabolishthepracticeoftippingatPerSe,hisluxuryrestaurantinNewYorkCity,andreplaceitwithEuropean-styleservicecharge,Iknewthreegroupswouldbeopposed:customers,serversandrestaurantowners.Thesethreegroupsareallcommittedtotipping-astheyquicklymadeclearonWebsites.Toopposetipping,itseems,istobeanticapitalist,andmaybeevenalittleFrench.ButMr.Kellerisrighttomoveawayfromtipping-andit'sworthexploringwhyjustabouteveryoneelseintherestaurantworldiswrongtostickwiththepractice.Customersbelieveintippingbecausetheythinkitmakeseconomicsense.“Waitersknowthattheywon’tgetpaidiftheydon’tdoagoodjob”ishowmostadvocatesofthesystemwouldputit.Tobesure,thisisatempting,apparentlyrationalstatementabouteconomictheory,butitappearstohavelittleapplicabilitytotherealworldofrestaurants.MichaelLynn,anassociateprofessorofconsumerbehaviorandmarketingatCornell’sSchoolofHotelAdministration,hasconducteddozensofstudentsoftippingandhasconcludedthatconsumers’assessmentsofthequalityofservicecorrelateweaklytotheamounttheytip.Rather,customersarelikelytotipmoreinresponsetoserverstouchingthemlightlyandleaningforwardnexttothetabletomakeconversationthantohowoftentheirwaterglassisrefilled-inotherwords,customerstipmorewhentheyliketheserver,notwhentheserviceisgood.Mr.Lynn'sstudiesalsoindicatethatmalecustomersincreasetheirtipsforfemaleserverswhilefemalecustomersincreasetheirtipsformaleservers.What’smore,consumersseemtoforgetthatthetipincreasesasthebillincreases.Thus,thetippingsystemisanopeninvitationtowhatrestaurantprofessionalscall“upwelling”:everybottleofimportedwater,everyespressoandeverycocktailisextramoneyintheserver'spocket.Aggressiveupwellingfortipsisoftenrewardedwhilelow-key,qualityserviceoftengoesunrecognized.Inaddition,thepracticeoftippooling,whichisthenorminfine-diningrestaurantsandisbecomingmorecommonineverykindofrestaurantabovethelevelofagreasyspoon,hasruinedwhatevereffectvotingwithyourtipmighthavehadonanindividualwaiter.Inanunreasonableoutcome,youarepunishingthegoodwaitersintherestaurantbynottippingthebadone.Indeed,thereappeartobelittleconnectionbetweentippingandgoodservice.
    題目:Which of the following is NOT true according to the author?
  • A 、Tipping is a common practice in the restaurant world.
  • B 、Waiters don't care about tipping.
  • C 、Customers generally believe in tipping.
  • D 、Tipping has little connection with the quality of service.

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【正確答案:B】

判斷題。根據(jù)出題順序從文章第一段開始尋找答案。根據(jù)第一段第一句的主句I knew threegroups… restaurant owners,可以知道servers( waiters)反對廢除小費制度,因此,B選項“侍者不在乎小費”為正確答案。根據(jù)第二段后半部分why… the practice可以確定A選項說法正確,根據(jù)第三段第一句Customers… sense可以確定C選項說法正確,根據(jù)第四段最后一句… consumers ’assessments… they tip 可以確定 D 選項說法正確。

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