-
2014
年大连日航饭店英语一二级考试试题
姓
名（中文）
：
部
门：
员
工
号：
(
考试时间
08:30-10:00)
一．选出最符合的答案填入括号内
（
5
道题，每题
2
分；总计
10
分）
1. Q:
Hello, I’m
calling to confirm my room reservation. My name is
Jane Smith.
(
D
)
A. Where are you calling
from?
B. Of course, madam.
C. Sorry, there is no room available,
madam.
D. What’s your room number,
madam?
2. A: Good morning.
Can I help you?
B: Yes. I want to stay
here one more night.
Q: What do we
know about the man? (
A
)
A. He wants to extend his
stay.
B. He is checking in.
C. He is checking out.
D. He
is getting some information.
3.
Sorry
sir.
This
weekend
happens
to
be
our
long
national
holiday
and
we
are
all
booked
up. (
D
)
A. The lady wants a room but there
isn’t one available.
B.
Weekends are bad days to book a room.
C. The man wants to spend his long
holiday in this hotel.
D. The man was
not successful in making a room reservation.
4.
W: I’d like to thank you
for my enjoyable stay in this hotel.
M: It’s been
our pleasure to have you with us, Mrs. Smith.
Q: What can
we conclude from this conversation? (
C
)
A. Mrs.
Smith had a pleasant stay with the man.
B. Mrs. Smith has stayed in
this hotel for a long time.
C. Mrs. Smith has had a good time in
this hotel.
D. The man is
glad to see Mrs. Smith go.
5.
__
C
__in our check-in
procedures since the new manager took over.
A. There are
changes B. Changes have been there
C. There have been changes D. We have
changes
二
.
请将
A & B
框内相对应的内容连
线。
（每词
1
分，总计
5
分）
A:
B:
1.
Chambermaid
C
A. Front Office
Department
2.
Receptionist
A
B. Finance Department
3.
Room Service
waitress
D
C. Housekeeping Department
4.
Chief cashier
B
D. Food and Beverage Department
5.
Plumber
E
E.
Maintenance Department
三．选择正确的单词填入括号内。
（每词
1.
5
分，总计
45
分；单词拼写错误不得
分。
）
1. One of many telephone lines in a
hotel which all have different
numbers.
（
Extension
）
2. a collection
of information kept at the front desk for front
desk agent to use in responding to
guest requests.
（
Info-directory
）
3. Something
that is done to make sure that earlier actions
have been successful or effective.
（
Follow-up
）
4. An official
recorded or written record of something.
（
Log book
）
5. A short
official note to another person in the same
company or organization. (
Memo
)
6. A room from which a
guest is expected to check out on a given day who
has not yet done so.
(
due
out
)
7. The description of
the room about its occupancy and its condition. (
room status
)
8.
Performing
necessary
housework,
such
as
cleaning,
changing
beds,
laundry
and
so
on.
(
housekeeping
)
9. A service or item offered to guests
or placed in guest rooms for convenience and
comfort and at
no extra cost.
(
amenity
)
10. A
department that provides food and beverage service
for special events. (
catering
)
11. A dish other than soup served
before the main course to stimulate the appetite.
(
appetizer
)
12.
The specific amount of each food served to the
customer.
(
portion
)
13. A list of food and beverage items.
(
menu
)
14. An outlet where fast-
food service is available. (
snack bar
)
15. To give a job,
equipment etc .to someone for a particular
purpose. (
assign
)
16. The
difference between the cost of producing something
and price you sell it at.
(
profit margin
)
17. A statement of all transactions
affecting the balance of a single account. (
folio
)
18. Money that
a business receives over a period of time.
Especially from selling goods or services.
(
revenue
)
19. Making
more reservations than there are rooms or space in
a hotel. (
over booking
)
20. To tell a
customer the price you will charge him for a
service or product. (
quote
)
21.
Registration,
or
the
time
when
guests
are
greeted
and
the
records
for
guests’
services
and
charges are set up. (
Check-in
)
22. A
statement that something is wrong. A grievance. (
complaint
)
23. Articles
traditionally made of linen but today more often
made of cotton--sheets,
Pillowcases,
towels, and so forth (
linens
)
24. The percentage or
rooms or beds occupied in a hotel during a given
period. (
occupancy rate
)
25. Record of what the customer must
pay. (
bill
)
26.
A hotel employee who carries baggage and does
other errands for the guests. (
bellman
)
27. Taking care of
infants or children on a temporary basis while
their parents are away or busy.
(
baby-sitting
)
28. Shelter, food, drink and other
services for travelers. (
accommodation
)
29. A kind of hotel providing parking
facilities for cars. (
motel
)
30. A level on a scale
that shows how good a hotel is.
(
rating
)
accommodation
baby-sitting
complaint
Info-directory
motel
room status
assign
bellman
due out
linens
occupancy rate
housekeeping
snack bar
bill
extension
portion
over booking
menu
appetizer
Check-in
Follow-up
profit margin
log book
revenue
amenity
catering
folio
quote
memo
rating
四．阅读短文回答相
应的问题。
（共
20
小题，每题
2
分，总计
40
分）
The General Manager
As
in
any
business
，
there
must
be
one
person
responsible
for
the
overall
operation.
That
person
is
the
general
manager,
sometimes,
particularly
in
the
larger
hotels,
called
the managing director.
In
the
past
，
possibly
into
the
l930s,
the
hotel
manager
was
primarily
a
genial
host,
personally greeting the guests and
seeing to it that they were properly cared for.
But
as
the
banks
(through
bankruptcies
and
foreclosures),
corporations,
conglomerates,
and
other
business
organizations
began
acquiring
hotels,
this
image
began
to
disappear.
The
first concern of executives and
stockholders of these companies was that the
property
shows a profit. As a
result
，
a new type of
innkeeper emerged, and today the successful
general manager is a highly trained
person, capable of directing a complex business
enterprise.
Running a hotel
is a full-time, 24-hours-a-day, seven-days-a-week
operation. The
hotel is never closed-
there can be no time off, no holidays. Someone
representing
management,
and
some
members
of
the
operating
staff,
must
be
on
duty
every
hour
and
every
day of the year. No broad policy could
possibly cope with the many diverse situations
that occur daily in any given hotel.
The general manager is the person
responsible for defining and interpreting the
policies
established
by
top
management.
In
addition,
the
successful
manager
must
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