问题：问答题Practice 6 You should spend about 40 minutes on this task. Write about the following topic: An increase in production of consumer goods results in damage of the natural environment, what are the causes and possible solutions? Give reasons for your answer and include any relevant examples from your own knowledge or experience. Write at least 250 words.
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问题：问答题Do you often go to art galleries?
问题：问答题Passage 2Implementing the Cycle of Success: A Case Study Within Australia, Australian Hotels Inc (AHI) operates nine hotels and employs over 2, 000 permanent full-time staff, 300 permanent part-time employees and 100 casual staff. One of its latest ventures, the Sydney Airport hotel (SAH), opened in March 1995. The hotel is the closest to Sydney Airport and is designed to provide the best available accommodation, food and beverage and meeting facilities in Sydney’s southern suburbs. Similar to many international hotel chains, however, AHI has experienced difficulties in Australia in providing long-term profits for hotel owners, as a result of the country’s high labor-cost structure. In order to develop an economically viable hotel organization model, AHI decided to implement some new policies and practices at SAH. The first of the initiatives was an organizational structure with only three levels of management-compared to the traditional seven. Partly as a result of this change, there are 25 per cent fewer management positions, enabling a significant saving. This change also has other implications. Communication, both up and down the organization, has greatly improved. Decision-making has been forced down in many cases to front-line employees. As a result, guest requests are usually met without reference to a supervisor, improving both customer and employee satisfaction. The hotel also recognized that it would need a different approach to selecting employees who would fit in with its new policies. In its advertisements, the hotel stated a preference for people with some “service” experience in order to minimize traditional work practices being introduced into the hotel. Over 7, 000 applicants filled in application forms for the 120 jobs initially offered at SAH. The balance of the positions at the hotel (30 management and 40 shifts leader positions) was predominantly filled by transfers from other AHI properties. A series of tests and interviews were conducted with potential employees, which eventually left 280 applicants competing for the 120 advertised positions. After the final interview, potential recruits were divided into three categories. Category A was for applicants exhibiting strong leadership qualities, Category C was for applicants perceived to be followers, and Category B was for applicants with both leader and follower qualities. Department heads and shift leaders then composed prospective teams using a combination of people from all three categories. Once suitable teams were formed, offers of employment were made to team members. Another major initiative by SAH was to adopt a totally multi-skilled workforce. Although there may be some limitations with highly technical jobs such as cooking or maintenance, wherever possible, employees at SAH are able to work in a wide variety of positions. A multi-skilled workforce provides far greater management flexibility during peak and quiet times to transfer employees to needed positions. For example, when office staff is away on holidays during quiet periods of the year, employees in either food or beverage or housekeeping departments can temporarily fill in. The most crucial way, however, of improving the labor cost structure at SAH was to find better, more productive ways of providing customer service. SAH management concluded this would first require a process of “benchmarking”. The prime objective of the benchmarking process was to compare a range of service delivery processes across a range of criteria using teams made up of employees from different departments within the hotel which interacted with each other. This process resulted in performance measures that greatly enhanced SAH’s ability to improve productivity and quality. The front office team discovered through this project that a high proportion of AHI Club member reservations were incomplete. As a result, the service provided to these guests was below the standard promised to them as part of their membership agreement. Reducing the number of incomplete reservations greatly improved guest perceptions of service. In addition, a programme modeled on an earlier project called “Take Charge” was implemented. Essentially, Take Charge provides an effective feedback loop from both customers and employees. Customer comments, both positive and negative, are recorded by staff. These are collated regularly to identify opportunities for improvement. Just as importantly, employees are requested to note down their own suggestions for improvement. (AHI has set an expectation that employees will submit at least three suggestions for every one they receive from a customer.) Employee feedback is reviewed daily and suggestions are implemented within 48 hours, if possible, or a valid reason is given for non-implementation. If suggestions require analysis or data collection, the Take Charge team has 30 days in which to address the issue and come up with recommendations. Although quantitative evidence of AHI’s initiatives at SAH is limited at present, anecdotal evidence clearly suggests that these practices are working. Indeed AHI is progressively rolling out these initiatives in other hotels in Australia, whilst numerous overseas visitors have come to see how the programme works. Complete the summary below. Choose NO MORE THAN TWO WORDS from the passage for each answer Write your answers in boxes 1-8 on your answer sheet.What They Did at Sah Teams of employees were selected from different hotel departments to participate in a 1______ exercise. The information collected was used to compare 2______ processes which, in turn, led to the development of 3______ that would be used to increase the hotel’s capacity to improve 4______ as well as quality. Also, an older programme known as 5______ was introduced at SAH. In this programme, 6______ is sought from customers and staff. Wherever possible 7______ suggestions are implemented within 48 hours . Other suggestions are investigated for their feasibility for a period of up to 8______.
问题：问答题Practice 3 You should spend about 40 minutes on this task. Write about the following topic: Fossil fuels, such as coal, oil, natural gas, are used in many countries. But in some countries, the use of alternative sources of energy, including wind and solar power, are encouraged. Is this trend a positive or a negative development? You should write at least 250 words.
问题：问答题Passage 3Fermented Foods for Babies Malnutrition during weaning age-when breast milk is being replaced by semi-solid foods-is highly prevalent in children of poor households in many developing countries. While the etiology is complex and multifactorial, the immediate causes are recognized as feeding at less than adequate levels for children’s growth and development, and recurrent infections, including diarrhea, resulting mainly from ingestion of contaminated foods. As a result, many young children, particularly between six months to two years of age, experience weight loss and impaired growth and development. Studies by investigators in various countries have concentrated on traditional food preparation methods and have resulted in offering cheap and practical answers to these problems based on familiar, indigenous and culturally acceptable home processing practices. Two such answers have arisen. Firstly, cereal fermentation is used for reducing the risk of contamination under the existing inappropriate conditions for food preparation and storage in many households. Secondly, a tiny amount of sprouted grains flour is used in preparation of weaning foods as a magic way to lessen the viscosity without decreasing energy density. A method to eliminate pathogenic bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety-documented since the early 1900’s-have been indicated in a number of studies. In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yoghurt has been known to many households living in hot climates. What are the underlying mechanisms by which fermentation processes help to prevent or reduce contamination? A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhoea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of anti-microbial substances produced during fermentation (Dialogue on Diarrhoea, 1990). The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated. Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast, or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child. Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya (Dialogue on Diarrhoea, 1990), demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in urban areas where commercial products are more available. Clearly they now need to be promoted. Complete the summary with the list of words A-N below. Write your answers in boxes 1-7 on your answer sheet. Malnutrition and the resulting impaired growth and development in children of weaning age in developing countries result not only from 1______ but also from infections caused by 2______. Studies have addressed the problem of inadequate intake by using sprouted grains in food preparation. Contamination has been tackled with 3______. Both of these methods are, or were, used traditionally and are practical and inexpensive. Fermented foods have higher 4______ and also have anti-microbial qualities. This means that contamination is decreased and that their 5______ is increased. Fermentation occurs when 6______ is left to stand, occasionally with simple additives. There is, however, a trend away from this 7______ to commercial products.A. porridge H. storage lifeB. malnutrition I. sprouted grainsC. fermentation J. inadequate food intakeD. new technology K. acidityE. contaminated food L. unfermented foodF. diarrhoeal germs M. weaningG. traditional food N. dough
问题：问答题What are your parents?
问题：问答题What do you think of art education in the kindergartens?
问题：问答题【参考范例五】Color What colour do you like? Why?
问题：问答题Practice 7 You should spend about 40 minutes on this task. Write about the following topic: Most countries want to improve standard of living through economic development; however, others think social value is lost as a result. Do you think the advantages of economic development outweigh the disadvantages? You should write at least 250 words.
问题：单选题According to the writer, the linguistic insularity of British businesses ______.A later spread to other countries.B had a negative effect on their business.C exsisted as a problem in 1960s.D made non-English-speaking companies turn to other markets.
问题：问答题Practice 2 You should spend about 40 minutes on this task. Write about the following topic: Some people think that the detailed criminal description on newspaper and TV has bad influences, so this kind of information should be restricted on the media. To what extent do you agree or disagree? You should write at least 250 words.
问题：问答题Practice 4 You should spend about 40 minutes on this task. Write about the following topic: Money for postgraduate research is limited. Therefore some people think that financial support from governments should only be provided for scientific research rather than research for less useful subjects. Do you agree or disagree? You should write at least 250 words.
问题：问答题Practice 2 You should spend about 40 minutes on this task. Write about the following topic: In countries where there is a high rate of unemployment, most pupils should be offered only primary education. However, others believe that higher education helps people find jobs. Discuss both sides and give your own opinion. You should write at least 250 words.
问题：问答题PART 3Discussion topics: Film What kind of films do you like?
问题：问答题Do you think museums are popular in your city? 你认为博物馆在你的城市受欢迎吗?
问题：问答题Practice 1 You should spend about 20 minutes on this task. The graph below shows the demand for electricity in England during typical days in autumn and spring. The pie chart shows how electricity is used in an average English home. Summarize the information by selecting and reporting the main features, and make comparisons where relevant. Write at least 150 words.
问题：问答题What are the benefits of working alone?
问题：单选题According to the passage, “They don’t talk the same language” (Paragraph 1), can refer to problems in ______.A understanding metaphor.B learning foreign languages.C understanding dialect or style.D dealing with technological change.
问题：问答题Are you satisfied with your family life? Would you ever want it to be changed?
