(2019版)人教版选择性必修第一册英语Unit 2 教材串讲课后提升(含答案).docx
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- 2019版人教版选择性必修第一册英语Unit 教材串讲课后提升含答案 2019 人教版 选择性 必修 一册 英语 Unit 教材 串讲 课后 提升 答案 下载 _选择性必修第一册_人教版(2019)_英语_高中
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1、2022 高考一轮复习:选择性必修一高考一轮复习:选择性必修一 Unit 2 教材串讲提升练教材串讲提升练 .阅读理解阅读理解 A Whats the point in dining out when we can have whatever meal we want delivered to our home as we watch a movie on our giant flatscreen TV? According to statistics from Technomic, 86% of consumers are using offpremise (非经营现场的) channels
2、 at least once a month, and a third of consumers are using them more than they did a year ago. Most restaurants and food companies are chasing these trends simply to keep up with the quickly changing consumer demand.Fazolis has spent the past two years investing in its drivethrough, carryout, cateri
3、ng and delivery business, and has launched a new loyalty app aimed at making carryout orders easier.“These efforts have paid off so faroffpremise sales are up by 18.5 % over last year for the company,” said Jennifer Crawford, director of offpremise sales at Fazolis. But, she noted that sales arent t
4、he only benefit of giving priority to these channels.“The offpremise channel is a great opportunity to communicate and connect with a new consumer group,”Crawford said.“Many of our off premise guests have not dined in a Fazolis restaurant or experienced our menu.With options like thirdparty deliveri
5、es and online ordering, we have the capability to tap into potential new guests.” Sales increase and new customer potential are great rewards, to be sure.But that doesnt mean carrying out offpremise channels comes without challenges.Crawford said some of them are the lack of control and maintaining
6、the guest relationship.“When a guest dines in, we can provide a high level of service that improves the consumer dining experience,”she said.The lack of control extends to the digital experience, as thirdparty apps can also be an issue.“Orders are not often processed properly due to the dropdown men
7、us and default (默认) orders in thirdparty software,”Crawford said.She added that staffing issues can also arise when heavy delivery periods overlap with restaurant busy hours and maintaining food quality and integrity (完好) during delivery time is tricky for certain dishes. Nevertheless, Crawford beli
8、eved the juice is very much worth the squeeze.“Across the industry, dinein traffic continues to decline or remain flat.If brands are not driving sales through catering, carryout and delivery,they are missing out on income,” she said. 1Why does Fazolis invest in off premise channels? AIt wants to see
9、 the potential of its consumers. BIt wants to keep up with the latest changes. CIt wants to survive in the changing consumer trend. DIt wants to communicate and connect with its new consumers. 2What can we know from paragraph 4? AIt is challenging to maintain quality and integrity of dishes during d
10、elivery. BThirdparty apps cannot offer as good an experience of ordering as restaurants. CThirdparty apps may get out of control when consumers experience online ordering. DDuring heavy delivery periods, more staff is always needed to deal with busy dinein traffic. 3. What is Crawfords attitude towa
11、rd off premise channels? ACautious.BDoubtful.CAmbiguous.DFavorable. 4What is the text mainly about? AWhat challenges offpremise channels create. BHow restaurants are adapting to the rise of delivery business. CWhy restaurants are prioritizing offpremise channels. DHow important offpremise channels a
12、re for restaurants. B Ateam of engineers at Harvard University has been inspired by Nature to create the first robotic fly.The mechanical fly has become a platform for a series of new hightech integrated systems.Designed to do what a fly does naturally, the tiny machine is the size of a fat housefly
13、.Its mini wings allow it to stay in the air and perform controlled flight tasks. “Its extremely important for us to think about this as a whole system and not just the sum of a bunch of individual components (元件),” said Robert Wood, the Harvard engineering professor who has been working on the robot
14、ic fly project for over a decade.Afew years ago, his team got the goahead to start piecing together the components.“The added difficulty with a project like this is that actually none of those components are off the shelf and so we have to develop them all on our own,” he said. They engineered a ser
15、ies of systems to start and drive the robotic fly.“The seemingly simple system which just moves the wings has a number of interdependencies on the individual components, each of which individually has to perform well, but then has to be matched well to everything its connected to,” said Wood.The fli
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