【考研类试卷】考研英语(阅读)-试卷123及答案解析.doc
《【考研类试卷】考研英语(阅读)-试卷123及答案解析.doc》由会员分享,可在线阅读,更多相关《【考研类试卷】考研英语(阅读)-试卷123及答案解析.doc(12页珍藏版)》请在麦多课文档分享上搜索。
1、考研英语(阅读)-试卷 123 及答案解析(总分:60.00,做题时间:90 分钟)一、Reading Comprehensio(总题数:6,分数:60.00)1.Section II Reading Comprehension(分数:10.00)_2.Part ADirections: Read the following four texts. Answer the questions below each text by choosing A, B, C or D.(分数:10.00)_There will eventually come a day when The New York
2、Times ceases to publish stories on newsprint. Exactly when that day will be is a matter of debate. “Sometime in the future,“ the paper“s publisher said back in 2010. Nostalgia for ink on paper and the rustle of pages aside, there“s plenty of incentive to ditch print. The infrastructure required to m
3、ake a physical newspaperprinting presses, delivery trucksisn“t just expensive; it“ s excessive at a time when online-only competitors don“t have the same set of financial constraints. Readers are migrating away from print anyway. And though print and sales still dwarf their online and mobile counter
4、parts, revenue from print is still declining.Overhead may be high and circulation lower, but rushing to eliminate its print edition would be a mis take, says BuzzFeed CEO Jonah Peretti. Peretti says the Times shouldn“t waste time getting out of the print business, but only if they go about doing it
5、the right way. “Figuring out a way to accelerate that transition would make sense for them,“ he said, “but if you discontinue it, you“re going to have your most loyal customers really upset with you.“ Sometimes that“s worth making a change anyway. Peretti gives the example of Netflix discontinuing i
6、ts DVD-mailing service to focus on streaming. “It was seen as a blunder,“ he said. The more turned out to be foresighted. And if Peretti were in change at the Times“? “I wouldn“t pick a year to end print,“ he said. “I would raise prices and make it into more of a legacy product.“ The most loyal cust
7、omers would still get the product they favor, the idea goes, and they“d feel like they were helping sustain the quality of something they believe in. “So if you“ re overpaying for print, you could feel like you were helping,“ Peretti said. “Then increase it at a higher rate each year and essentially
8、 try to generate additional revenue.“ In other words, if you“re going to make a print product, make it for the people who are already obsessed with it. Which may be what the Times is doing already. Getting the print edition seven days a week costs nearly $ 500 a yearmore than twice as much as a digi
9、tal-only subscription. “It“s a really hard thing to do and it“s a tremendous luxury that BuzzFeed doesn“t have a legacy business,“ Peretti remarked. “But we“re going to have questions like that where we have things we“re doing that don“t make sense when the market changes and the world changes. In t
10、hose situations, it“s better to be more aggressive than less aggressive.“(分数:10.00)(1).The New York Times is considering ending its print edition partly due to(分数:2.00)A.the high cost of operation.B.the pressure from its investors.C.the complaints from its readers.D.the increasing online ad sales.(2
11、).Peretti suggests that, in face of the present situation, the Times should(分数:2.00)A.seek new sources of readership.B.end the print edition for good.C.aim for efficient management.D.make strategic adjustments.(3).It can be inferred from Paragraphs 5 and 6 that a “legacy product“(分数:2.00)A.helps res
12、tore the glory of former times.B.is meant for the most loyal customers.C.will have the lost of printing reduced.D.expands the popularity of the paper.(4).Peretti believes that, in a changing world,(分数:2.00)A.legacy businesses are becoming outdated.B.cautiousness facilitates problems-solving.C.aggres
13、siveness better meets challenges.D.traditional luxuries can stay unaffected.(5).Which of the following would be the best title of the text?(分数:2.00)A.Shift to Online Newspapers All at OnceB.Cherish the Newspaper Still in Your HandC.Make Your Print Newspaper a Luxury GoodD.Keep Your Newspaper Forever
14、 in FashionWhen Thomas Keller, one of America“s foremost chefs, announced that on Sept. 1 he would abolish the practice of tipping at Per Se, his luxury restaurant in New York City, and replace it with a European-style service charge, I knew three groups would be opposed: customers, servers and rest
15、aurant owners. These three groups are all committed to tippingas they quickly made clear on Web sites. To oppose tipping , it seems, is to be anti-capitalist, and maybe even a little French. But Mr. Keller is right to move away from tippingand it“s worth exploring why just about everyone else in the
16、 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 st
17、atement 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 consumer
18、s“ 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 refilledin other words, customers t
19、ip 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
20、. Thus, the tipping system is an open invitation to what restaurant professionals call “upwelling“: every bottle of imported water, every espresso and every cocktail is extra money in the server“s pocket. Aggressive upwelling for tips is often rewarded while low-key, quality service often goes unrec
21、ognized. 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 outcom
22、e, 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.(分数:10.00)(1).It may be inferred that a European-style service(分数:2.00)A.is tipping-free.B.charges little tip.C.is the author“ s initiati
23、ve.D.is offered at Per Se.(2).Which of the following is NOT true according to the author?(分数:2.00)A.Tipping is a common practice in the restaurant world.B.Waiters don“t care about tipping.C.Customers generally believe in tipping.D.Tipping has little connection with the quality of service.(3).Accordi
24、ng to Michael Lynn“ s studies, waiters will likely get more tips if they(分数:2.00)A.have performed good service.B.frequently refill customers“ water glass.C.win customers“ favor.D.serve customers of the same sex.(4).We may infer from the context that “upwelling“ (Para. 6) probably means(分数:2.00)A.sel
- 1.请仔细阅读文档,确保文档完整性,对于不预览、不比对内容而直接下载带来的问题本站不予受理。
- 2.下载的文档,不会出现我们的网址水印。
- 3、该文档所得收入(下载+内容+预览)归上传者、原创作者;如果您是本文档原作者,请点此认领!既往收益都归您。
下载文档到电脑,查找使用更方便
2000 积分 0人已下载
下载 | 加入VIP,交流精品资源 |
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 考研 试卷 英语 阅读 123 答案 解析 DOC
