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当引入无风险资产时，资产组合的可行域和有效边界见下图，同时完成下列各题。 夏普(Sharpe)指数是现代基金业绩评价的重要方法。夏普(Sharpe)指数是评价基金业绩的基准是( )。
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当引入无风险资产时，资产组合的可行域和有效边界见下图，同时完成下列各题。 对基金投资过程的评价以对基金经理能力的评价为核心，以判断其是否有能力产生超额收益或者出现较为严重的投资失误的是：( )。
(请结合下列事例和所学职业道德知识，回答下列各题) 1996年，北京开关厂(简称BK)做出了《关于提倡和实施贯彻“99+‘1’=0”管理的决定》，把“99+‘1’=0”作为企业文化、企业形象的主要内容进行宣传。主要内容包括：(1)融入企业政务，99+‘1’=0出效率，对企业职工，企业领导要一次性接待完毕；(2)融入企业营销，99+‘1’=0拓市场，不让一件次品流入市场；(3)融入企业管理，99+‘1’=0创效益，反对一点失误和一点浪费；(4)融入配套服务，99+‘1’=0添光彩，服务第一、一丝不苟，等等。 根据BK“99+‘1’=0”的经营理念和做法，我们能够得到的启示是( )。
(请结合下列事例和所学职业道德知识，回答下列各题) 1996年，北京开关厂(简称BK)做出了《关于提倡和实施贯彻“99+‘1’=0”管理的决定》，把“99+‘1’=0”作为企业文化、企业形象的主要内容进行宣传。主要内容包括：(1)融入企业政务，99+‘1’=0出效率，对企业职工，企业领导要一次性接待完毕；(2)融入企业营销，99+‘1’=0拓市场，不让一件次品流入市场；(3)融入企业管理，99+‘1’=0创效益，反对一点失误和一点浪费；(4)融入配套服务，99+‘1’=0添光彩，服务第一、一丝不苟，等等。 结合上述事例中的(1)、(2)，可以这样评价BK，( )。
Eat Healthy "Clean your plate!" and "Be a member of the clean-plate club!" Just about every kid in the US has heard this from a parent or grandparent. Often, it’s accompanied by an appeal: "Just think about those starving orphans in Africa!" Sure, we should be grateful for every bite of food. Unfortunately, many people in the US take too many bites. Instead of staying "clean the plate", perhaps we should save some food for tomorrow. According to news reports, US restaurants are partly, to blame for the growing bellies. A waiter puts a plate of food in front of each customer, with two to four times the amount recommended by the government, according to a USA Today story. Americans traditionally associate quantity with value and most restaurants try to give them that. They prefer to have customers complain about too much food rather than too little. Barbara Rolls, a nutrition professor at Pennsylvania State University, told USA Today that restaurant portion sizes began to grow in the 1970s, the same time that the American waistline began to expand. Health experts have tried to get many restaurants to serve smaller portions. Now, apparently, some customers are calling for this too. The restaurant industry trade magazine QSR reported last month that 57 percent of more than 4,000 people surveyed believe restaurants serve portions that are too large; 23 percent had no opinion; 20 percent disagreed. But a closer look at the survey indicates that many Americans who can’t afford fine dining still prefer large portions. Seventy percent of those earning at least $150,000 per year prefer smaller portions; but only 45 percent of those earning less than $25,000 want smaller. It’s not that working class Americans don’t want to eat healthy. It’s just that, after long hours at low-paying jobs, getting less on their plate hardly seems like a good deal. They live from paycheck to paycheck, happy to save a little money for next year’s Christmas presents. Which of the following is Not true of working class Americans
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