11、配置一组冷餐宴会菜肴的客流量一般为(      )

A.30～70人                                                                       B.80～120人

C.150～180人                                                                   D.200～250人

12、运用粉红色、红色、深红色等鲜花来设计宴会花台色彩的配色方法是(      )

A.同色系配色                                                                   B.临近色配色

C.对比色配色                                                                    D.互补色配色

13、宴会开餐前的各项准备工作完毕时间，一般要提前(      )

A.10分钟                                                                            B.30分钟

C.60分钟                                                                            D.90分钟

14、宴会前鸡尾酒会的持续时间一般是(      )

A.10～30分钟                                                                  B.30～60分钟

C.60～90分钟                                                                   D.90～120分钟

15、为适时掌握宴会布件的数量和质量，酒店对布件的盘点每月至少(      )

A.一次                                                                                 B.两次

C.三次                                                                                  D.四次

16、餐厅餐具用品的配备套数，一般不少于(      )

A.2～4套                                                                            B.4～6套

C.6～8套                                                                            D.8～10套

17、最常见的宴会预定方法是(      )

A.上门预定                                                                        B.电话预订

C.网络预定                                                                        D.邮电预定

18、客人采用电话预定时，销售部门回复电话应在(      )

A.6小时内                                                                         B.12小时内

C.24小时内                                                                       D.48小时内

19、宴会厨房负责菜肴装盘任务的班组是(      )

A.采购组                                                                             B.切配组

C.打荷组                                                                             D.烹调组

20、大型餐饮集团的厨房生产流程中，负责原料加工的部门一般为(      )

A.采购组                                                                             B.切配中心

C.打荷组                                                                             D.烹调组