题目内容
（请给出正确答案）
A．宾馆就如同一个社区，能提供社区给予的各种服务，使顾客有宾至如归的感觉。
B．宾馆像社区的一个部门，可以为来自本社区的顾客提供各类家庭式的优质服务。
C．宾馆像设施齐全的社区，可以捉供各种社区服务，使顾客感觉如同在家里一样。
D．宾馆如同设施齐全的社区，为顾客提供其在家庭和社区期望能得到的所有服务。
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更多“A hotel is like a self-contain…”相关的问题
听力原文：M: Mrs. Wang, what was the hotel like？
W: Oh, I stayed in the most comfortable hotel in the city.
Q: What does the woman think of the hotel？
(9)
A．Terrible.
B．Comfortable.
C．Noisy.
D．Expensive.
He doesn't like to______- the hotel bedroom with a stranger.
A．stay
B．expand
C．describe
D．share
A.what
B.which
C.like
D.as
This is the hotel ______ I like to stay.
A．in which
B．at which
C．to which
D．at that
Hotel Guest： Could I order something from the room service menu, please？
Clerk： Certainly. ______？
Hotel Guest: A club sandwich and a pot of coffee, please.
Clerk： Certainly.
A．What would you like
B．How do you like our food
C．Can I help you
D．What's your room number
What does Ms. Laura Godwin like about the hotel？
A．A business center
B．Parking facilities
C．The extensive exercise facilities
D．In-room Internet access
Why is the Parisi Hotel suitable for old people？
A．Because all the rooms are like suites.
B．Because it has fashionable furnishings.
C．Because it is in the center of the town.
D．Because it is peaceful to stay there.
Receptionist：Grand Hotel，front desk．
Tourist：I‘d like to reserve a room with a single bed．
Receptionist：FB sorry，__________．
Tourist：Oh，then can you recommend another hotel nearby？
A.but we’re fully booked
B.but we’re engaged
C.but we’re wanted
D.but we fully occupied
But Mr. Keller is right to move away from tipping—and it's worth exploring why just about everyone else in the restaurant world is wrong to stick with the practice.
Customers believe in tipping because they think it makes economic sense. "Waiters know that they won't get paid if they don't do a good job" is how most advocates of the system would put it. To be sure, this is a tempting, apparently rational statement about economic theory, but it appears to have little applicability to the real world of restaurants.
Michael Lynn, an associate professor of consumer behavior. and marketing at Cornell's School of Hotel Administration, has conducted dozens of studies of tipping and has concluded that consumers' assessments of the quality of service correlate weakly to the amount they tip.
Rather, customers are likely to tip more in response to servers touching them lightly and leaning forward next to the table to make conversation than to how often their water glass is refilled—in other words, customers tip more when they like the server, not when the service is good. Mr. Lynn's studies also indicate that male customers increase their tips for female servers while female customers increase their tips for male servers.
What's more, consumers seem to forget that the tip increases as the bill increases. Thus, the tipping system is an open invitation to what restaurant professionals call "upselling": every bottle of imported water, every espresso and every cocktail is extra money in the server's pocket. Aggressive upselling for tips is often rewarded while low-key, quality service often goes unrecognized.
In addition, the practice of tip pooling, which is the norm in fine-dining restaurants and is becoming more common in every kind of restaurant above the level of a greasy spoon, has ruined whatever effect voting with your tip might have had on an individual waiter. In an unreasonable outcome, you are punishing the good waiters in the restaurant by not tipping the bad one. Indeed, there appears to be little connection between tipping and good service.
It may be inferred that a European-style. service ______.
A．is tipping-free
B．charges little tip
C．is the author's initiative
D．is offered at Per Se
But Mr. Keller is right to move away from tipping—and it's worth exploring why just about everyone else in the restaurant world is wrong to stick with the practice.
Customers believe in tipping because they think it makes economic sense. "Waiters know that they won't get paid if they don't do a good job" is how most advocates of the system would put it. To be sure, this is a tempting, apparently rational statement about economic theory, but it appears to have little applicability to the real world of restaurants.
Michael Lynn, an associate professor of consumer behavior. and marketing at Cornell's School of Hotel Administration, has conducted dozens of studies of tipping and has concluded that consumers' assessments of the quality of service correlate weakly to the amount they tip.
Rather, customers are likely to tip more in response to servers touching them lightly and leaning forward next to the table to make conversation than to how often their water glass is refilled—in other words, customers tip more when they like the server, not when the service is good. Mr. Lynn's studies also indicate that male customers increase their tips for female servers while female customers increase their tips for male servers.
What's more, consumers seem to forget that the tip increases as the bill increases. Thus, the tipping system is an open invitation to what restaurant professionals call "upselling": every bottle of imported water, every espresso and every cocktail is extra money in the server's pocket. Aggressive upselling for tips is often rewarded while low-key, quality service often goes unrecognized.
In addition, the practice of tip pooling, which is the norm in fine-dining restaurants and is becoming more common in every kind of restaurant above the level of a greasy spoon, has ruined whatever effect voting with your tip might have had on an individual waiter. In an unreasonable outcome, you are punishing the good waiters in the restaurant by not tipping the bad one. Indeed, there appears to be little connection between tipping and good service.
It may be inferred that a European-style. service ______.
A．is tipping-free
B．charges little tip
C．is the author's initiative
D．is offered at Per Se
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