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人民币单位结算账户是银行为单位开设的，是单位办理定、活期存款的工具。
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案例2 东华公司是一家以电信、金融等行业客户为目标市场的软件系统集成提供商，近年来发展很快，建立了卓越的市场声誉。业内普遍认为这一切在很大程度上得益于两个重要原因，第一是得益于独特的客户项目开发模式，公司能够根据每一客户的项目需要建立合适项目团队服务客户，开发客户需要的产品，同时得益于一位精明能干的青年系统工程师的突出表现，但是，不久前该工程师辞职并到薪资更高的外资竞争企业任职了，在此之前，他曾多次提出加薪申请，对此系统开发部主管也给予了支持，认为他对企业的贡献大，系统开发和集成有独到之处，业务能力强。但是公司人事部门主管认为，公司有既成的建立在职位、年龄和资历基础上的人事管理和薪酬制度，在此制度下，他的薪酬水平已经远高于行业平均水平，并且该工程师的成功同公司给予他的培训和支持分不开的，该工程师提出的加薪要求不符合企业的政策并有敲竹杠的嫌疑，因此给予拒绝。 工程师辞职后，公司内部意见纷纷，形成了明显的支持和反对意见。一方认为特殊人才应该有特殊政策，加薪的理由合理应该给予考虑；另一方认为，职能部门就是应该严格实施公司既定的政策，有权拒绝提薪要求。总经理了解到相关情况和争议后，决定成立由人事部门牵头的设计、生产、销售、财务等部门组成的专门小组重新研究公司的薪酬政策和制度，提出可行方案供决策部门讨论和决策。 请根据案例2提供的情况，回答以下问题：（单项选择，每小题2分，共10分） 根据案例资料，系统工程师的薪酬水平已经远高于行业平均水平仍不满意而最后辞职，其产生不满意的最可能原因是（）。
Contrary to the old warning that time waits for no one, time slows down when you are on the move. It also slows down more as you move faster, which means astronauts(宇航员) someday may（1） so long in space that they would return to an Earth of the（2） future. If you could move at the speed of light, your time would stand still. If you could move faster than light,your time would move（3） . Although no form of matter yet（4） moves as fast as or faster than light, （5）experiments have already confirmed that accelerated （6）causes a traveler’s time to be stretched. Albert Einstein（7） this in 1905, when he（8） the concept of relative time as part of his Special Theory of Relativity. A search is now under way to confirm the suspecte dexistence of particles of matter （9）. An obsession(沉迷) with time—saving, gaining, wasting, losing, and mastering it—（10）. Humanity also has been obsessed with trying to capture the meaning of time. Einstein（11） .Thus, time and time’s relativity are measurable by any hourglass, alarm clock, or an atomic clock that can measure a billionth of a second. 9（）
Passage One Questions 57 to 61 are based on the following passage. Several recent studies have found that being randomly (随机地) assigned to a roommate of another race can lead to increased tolerance but also to a greater likelihood (可能性) of conflict. Recent reports found that lodging with a student of a different race may decrease prejudice and compel students to engage in more ethnically diverse friendships. An Ohio State University study also found that black students living with a white roommate saw higher academic success throughout their college careers. Researchers believe this may be caued by social pressure. In a New York Times article, Sam Roakye—the only black student on his freshman year floor—said that “if you’re surrounded by whites, you have something to prove.” Researchers also observed problems resulting from pairing interracial students in residences. According to two recent studies, randomly assigned roommates of different race are more likely to experience conflicts so strained that one roommate will move out. An Indiana University study found that interracial roommates were three times as likely as two white roommates to no longer live together by the end of the semester. Grace Kao, a professor at Penn said she was not surprised by the findings. “This may be the first time that some of these students have interacted, and lived, with someone of a different race,”she said. At Penn, student are not asked to indicate race when applying for housing. “One of the great things about freshman housing is that, with some exceptions, the process throws you together randomly,” said Undergraduate Assembly chairman Alec Webley. “This is the definition of integration.” “I’ve experienced roommate conflicts between interracial students that have both broken down stereotypes and reinforced stereotypes,” said one Penn resident advisor (RA). The RA of two years added that while some conficts “provided more multicultureal acceptance and melding (融合),”there were also “jarring cultural confrontations.” The RA said that these conflicts have also occurred among roommates of the same race. Kao said she cautions against forming any generalizations based on any one of the studies, noting that more background characteristics of the students need to be studies and explained. What does Alec Webley consider to be the “definition of integration”（）
British Cuisine: the Best of Old and New British cuisine(烹饪) has come of age in recent years as chefs(厨师) combine the best of old and new. Why does British food have a reputation for being so bad Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kong’s smartest British restaurants, Alfie’s by KEE, but head chef Neil Tomes has more to say. “The past 15 years or so have been a noticeable period of improvement for food in England,” the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chef such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking – and eating – didn’t have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthal’s molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish. “It’s no longer the case that the common man in England is embarrassed to show he knows about food,” Tomes says. There was plenty of room for improvement. The problems with the nation’s cuisine can be traced back to the Second World War. Before the war, much of Britain’s food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations(配给). “As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food,” Tomes says. “And by then people were just happy to have a decent quantity of food in their kitchens.” They weren’t looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn’t compete with neighbouring France, Italy, Belgium or Spain. Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capital’s culinary(烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor. With the opening of Alfie’s in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. “With British food, I think that Hong Kong restaurant are keeping up,” says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. “Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes.” Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes(菜谱)of British dishes to breathe new life into the classics,while other are using better quality ingredients but remaining true to British traditional and tastes. Tamlyn is in the second camp. “We select our food very particulary. We use US beef, New Zealand lamb and for our custards(牛奶蛋糊) we use Bird’s Custard Powder,” Tamlyn says. “Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different,and we stay true to that.” Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. “There are a lot of existing perceptions about British food and so we can’t alter these too much. We’re a traditional British restaurant so there are some staples(主菜) that will remain essentially unchanged.” These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie’s, the newest of the British restaurants in town and perhaps the most gentlemen’s club-like in design, Neil Tomes explains his passion for provenance(原产地). “Britain has started to become really proud of the food it’s producing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats.” However, the British don’t have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients. “We can get a lot of our ingredients once a week from the UK,” Tamlyn explains. “But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples.” The Phoenix, in Mid-Levels, offers the widest interpretation of “British cuisine”, while still trying to maintain its soul. The gastro-pub has existed in various locations in Hong Kong since 2002.Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is available in the local markets. “We use a lot of ingredients that people wouldn’t perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish.” Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain. Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Brutishness of their cuisine. At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and “mixing it up” is not something commonly done in Britain,but Yorkshire Pudding will bring full dished to the table and offer individual plates for each dinner.“That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like,” Hill says. This practice is also popular at The Pawn, although largely for rotisseries(烤肉馆), Tamlyn says. “Some tables will arrive on Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them.” Some British traditions are too sacred(神圣的) to mess with, however, Tomes says. “I’d never change a full English breakfast.” Why does Neil Tomes say he loves food ingredients from Britain（）
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