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来源:2018年普通高等学校招生全国统一考试英语·江苏卷

  In the 1760s, Mathurin Roze opened a series of shops that boasted (享有) a special meat soup called consommé. Although the main attraction was the soup, Roze’s chain shops also set a new standard for dining out, which helped to establish Roze as the inventor of the modern restaurant.

Today, scholars have generated large amounts of instructive research about restaurants. Take visual hints that influence what we eat: diners served themselves about 20 percent more pasta (意大利面食) when their plates matched their food. When a dark-colored cake was served on a black plate rather than a white one, customers recognized it as sweeter and more tasty.

Lighting matters, too. When Berlin restaurant customers ate in darkness, they couldn’t tell how much they’d had: those given extra-large shares ate more than everyone else, but were none the wiser — they didn’t feel fuller, and they were just as ready for dessert. 

Time is money, but that principle means different things for different types of restaurants. Unlike fast-food places, fine dining shops prefer customers to stay longer and spend. One way to encourage customers to stay and order that extra round: put on some Mozart (莫扎特). When classical, rather than pop, music was playing, diners spent more. Fast music hurried diners out. Particular scents also have an effect: diners who got the scent of lavender (薰衣草) stayed longer and spent more than those who smelled lemon, or no scent.

Meanwhile, things that you might expect to discourage spending — "bad" tables, crowding, high prices — don’t necessarily. Diners at bad tables — next to the kitchen door, say — spent nearly as much as others but soon fled. It can be concluded that restaurant keepers need not " be overly concerned about ‘bad’ tables", given that they’re profitable. As for crowds, a Hong Kong study found that they increased a restaurant’s reputation, suggesting great food at fair prices. And doubling a buffet’s price led customers to say that its pizza was 11 percent tastier.

1.The underlined phrase "none the wiser" in paragraph 3 most probably implies that the customers were    .

A.not aware of eating more than usual

B.not willing to share food with others

C.not conscious of the food quality

D.not fond of the food provided

2.How could a fine dining shop make more profit?

A.Playing classical music.

B.Introducing lemon scent.

C.Making the light brighter.

D.Using plates of larger size.

3.What does the last paragraph talk about?

A.Tips to attract more customers.

B.Problems restaurants are faced with.

C.Ways to improve restaurants’ reputation.

D.Common misunderstandings about restaurants.

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阅读理解 >> 介绍说明类 >> 主旨大意题主旨大意题
阅读理解 >> 介绍说明类 >> 事实细节题事实细节题
阅读理解 >> 介绍说明类 >> 推理判断题推理判断题

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EDGEWOOD—Every morning at Dixie Heights High school, customers pour into a special experiment: the district’s first coffee shop run mostly by students with special learning needs.

Well before classes start, students and teachers order Lattes, Cappuccinos and Hot Chocolates. Then, during the first period, teachers call in orders on their room phones, and students make deliveries. By closing time at 9:20 a.m., the shop usually sells 90 drinks. “Whoever made the chi tea, Ms. Schatzman says it was good,” Christy McKinley, a second year student, announced recently, after hanging up with the teacher.

The shop is called the Dixie PIT, which stands for Power in Transition. Although some of the students are not disabled, many are, and the PIT helps them prepare for life after high school. They learn not only how to run a coffee shop but also how to deal with their affairs. They keep a timecard and receive paychecks, which they keep in check registers.

Special-education teachers Kim Chevalier and Sue Casey introduced the Dixie PIT from a similar program at Kennesaw Mountain High School in Georgia. Not that it was easy. Chevalier’s first problem to overcome was product-related. Should schools be selling coffee? What about sugar content? Kenton County Food Service Director Ginger Gray helped. She made sure all the drinks, which use non-fat milk, fell within nutrition guidelines.

1.The coffee shop is mostly run by____________.

A.all the students

B.all the teachers

C.students with special learning needs

D.some special-education teachers

2.When does the coffee shop close?

A.In the early morning.

B.At 9:20 a.m.

C.At 9 a.m.

D.in the afternoon

3.The Dixie PIT program was introduced in order to     .

A.raise money for school affairs

B.do some research on nutrition

C.supply teachers with drinks

D.develop students’ practical skills

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