[考研类试卷]考研英语(阅读)模拟试卷389及答案与解析.doc
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1、考研英语(阅读)模拟试卷 389 及答案与解析Part ADirections: Read the following four texts. Answer the questions below each text by choosing A, B, C or D. (40 points)0 There will eventually come a day when The New York Times ceases to publish stories on newsprint. Exactly when that day will be is a matter of debate. “S
2、ometime in the future,“ the papers publisher said back in 2010.Nostalgia for ink on paper and the rustle of pages aside, theres plenty of incentive to ditch print. The infrastructure required to make a physical newspaperprinting presses, delivery trucksisnt just expensive; it s excessive at a time w
3、hen online-only competitors dont 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 counterparts, revenue from print is still declining.Overhead may be high and circulation lower, but rushing to eli
4、minate its print edition would be a mis take, says BuzzFeed CEO Jonah Peretti.Peretti says the Times shouldnt waste time getting out of the print business, but only if they go about doing it the right way. “Figuring out a way to accelerate that transition would make sense for them,“ he said, “but if
5、 you discontinue it, youre going to have your most loyal customers really upset with you.“Sometimes thats worth making a change anyway. Peretti gives the example of Netflix discontinuing its DVD-mailing service to focus on streaming. “It was seen as a blunder,“ he said. The more turned out to be for
6、esighted. And if Peretti were in change at the Times? “I wouldnt pick a year to end print,“ he said. “I would raise prices and make it into more of a legacy product.“The most loyal customers would still get the product they favor, the idea goes, and theyd feel like they were helping sustain the qual
7、ity 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 try to generate additional revenue.“ In other words, if youre going to make a print product, make it for the people
8、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 digital-only subscription.“Its a really hard thing to do and its a tremendous luxury that BuzzFeed doesnt have a legacy bu
9、siness,“ Peretti remarked. “But were going to have questions like that where we have things were doing that dont make sense when the market changes and the world changes. In those situations, its better to be more aggressive than less aggressive.“1 The New York Times is considering ending its print
10、edition partly due to(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 Peretti suggests that, in face of the present situation, the Times should(A)seek new sources of readership.(B) end the print edition for good
11、.(C) aim for efficient management.(D)make strategic adjustments.3 It can be inferred from Paragraphs 5 and 6 that a “legacy product“(A)helps restore 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
12、 Peretti believes that, in a changing world,(A)legacy businesses are becoming outdated.(B) cautiousness facilitates problems-solving.(C) aggressiveness better meets challenges.(D)traditional luxuries can stay unaffected.5 Which of the following would be the best title of the text?(A)Shift to Online
13、Newspapers All at Once(B) Cherish the Newspaper Still in Your Hand(C) Make Your Print Newspaper a Luxury Good(D)Keep Your Newspaper Forever in Fashion5 When Thomas Keller, one of Americas foremost chefs, announced that on Sept. 1 he would abolish the practice of tipping at Per Se, his luxury restaur
14、ant in New York City, and replace it with a European-style service charge, I knew three groups would be opposed: customers, servers and restaurant 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, a
15、nd maybe even a little French.But Mr. Keller is right to move away from tippingand its 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 wont get pa
16、id if they dont 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
17、 and marketing at Cornells 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 a
18、nd leaning forward next to the table to make conversation than to how often their water glass is refilledin other words, customers tip more when they like the server, not when the service is good. Mr. Lynns studies also indicate that male customers increase their tips for female servers while female
19、 customers increase their tips for male servers.Whats 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 “upwelling“: every bottle of imported water, every espresso and every cocktail is ex
20、tra money in the servers pocket. Aggressive upwelling 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
21、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.6 It may b
22、e 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.7 Which of the following is NOT true according to the author?(A)Tipping is a common practice in the restaurant world.(B) Waiters dont care about tipping.(C) Custom
23、ers generally believe in tipping.(D)Tipping has little connection with the quality of service.8 According to Michael Lynn s studies, waiters will likely get more tips if they(A)have performed good service.(B) frequently refill customers water glass.(C) win customers favor.(D)serve customers of the s
24、ame sex.9 We may infer from the context that “upwelling“ (Para. 6) probably means(A)selling something up.(B) selling something fancy.(C) selling something unnecessary.(D)selling something more expensive.10 This passage is mainly about(A)reasons to abolish the practice of tipping.(B) economic sense o
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