题目内容
资料一：A牌啤酒成功地在中国西部一个拥有300万人口的C市收购了一家啤酒厂，不仅在该市取得了95%以上市场占有率的绝对垄断，而且在全省的市场占有率也达到了60%以上，成为该省啤酒业界名副其实的龙头老大。但A牌啤酒在C市的产品仍然沿用原啤酒厂生产多年的一款产品。C市100公里内有一B牌啤酒公司，3年前也是该省的老大。然而，最近B牌啤酒因经营不善全资卖给了一家境外公司。B牌啤酒在被收购后，立刻花近亿元的资金进行技术改造，还请了世界第四大啤酒厂的专家坐阵狠抓质量，但是新老板很清楚，营销是B牌啤酒公司的短板。为一举获得C市的市场，B牌啤酒公司不惜代价从外企挖了3个营销精英，高薪招聘20多名大学生，花大力气进行培训。省内啤酒市场的特点是季节性强，主要在春末和夏季及初秋的半年多时间。一年的大战在4、5、6三个月基本决定胜负。作为快速消费品，啤酒的分销网络相对稳定，主要被大的一级批发商控制。B牌啤酒没有选择正面强攻，主要依靠直销作为市场导入的手段，由销售队伍去遍布C市的数以万计的零售终端虎口夺食。B牌啤酒的攻势在春节前的元月份开始了，并且成功地推出了1月18日C市要下雪的悬念广告，还有礼品附送，覆盖率和重复购买率都大大超出预期目标。面对竞争，A牌啤酒公司在检讨失利的同时，依然对前景充满信心。他们认为对手在淡季争得的市场份额，如果没有充足的产量作保障，肯定要跌下来；而且A牌啤酒公司的分销渠道并没有受到冲击，B牌啤酒公司抢入零售网点不过是地面阵地的穿插。如今，啤酒销售的旺季，也就是决胜的时候快到了。资料二：A牌啤酒公司目前由一位总经理(同时也是公司的董事长)和二位副总经理(兼任公司的董事)组成的领导班子进行管理，几乎所有的事项都要征询该领导班子的意见，三位经理经常超负荷工作。鉴于公司现行的组织结构已经不适应发展的需要，经讨论研究决定调整公司目前的组织结构，调整如下：总经理下设五个职能部门，营销部负责整个公司产品的营销和推广，产品部负责生产销售给客户的所有产品，财务部负责记录所有交易并控制所有与经费和财务相关的活动，研发部负责新产品研发计划的制定与实施、研发测试、专利申报等研发_T作，综合管理部负责其他所有的大小事务。公司生产的水果口味啤酒经过大规模的广告宣传，销售量正处于迅速上升时期，市场规模扩大，竞争者开始涌入。产品成本逐步降低，平均促销费用有所下降，销售利润迅速上升并达到最大。该公司在广告宣传过程中，开始树立产品品牌形象。公司产品的品牌形象离不开企业文化建没的熏陶，产品质量是企业发展的重中之重，为了保证员工积极地参与到这项核心任务中来，每个员工在入职的第一天都会接受关于企业文化的培训，树立他们质量为本的价值观和行为准则，以保证在日后的工作中能够坚持这一原则，为公司的发展做出贡献。要求： 简述在企业文化建设过程中需要关注的主要风险。
查看答案
搜索结果不匹配？点我反馈
更多问题
Directions: In this section, there is one passage followed by 6 statements. Go over the passage quickly. For questions 66-71, mark T (/for True) if the statement agrees with the information given in the passage; F (for False) if the statement contradicts with information given in the passage; NG (for Not Given) if the information is not given in the passage.Questions 66-71 are based on the following passage. Heat loss by sweating depends on the fact that when a liquid evaporates, it absorbs an enormous quantity of heat from its surroundings. Therefore, when 1 ml. of sweat evaporate, a great deal of heat is absorbed from the surface of the body in contact with it. This heat transfer occurs even if the environment is hotter than the body. Two factors affect the rate of evaporation of sweat, and therefore the effectiveness of sweating as a method of cooling the body. The first is the amount of movement of air surrounding the body. The second is the amount of water vapor in the air that surrounds the body. When air moves over the surface of water, the amount of evaporation is greatly increased. For this reason, sweat evaporates very rapidly on windy days, and the rate of heat loss by sweating is much more than on a still day. This accounts for the fact that hot still days are much less comfortable than hot windy days. In contrast, the sweat evaporates very rapidly on hot windy days, and cools the body quickly and effectively. The second factor is the amount of water vapor in the air--the humidity. When air is carrying the maximum amount of water vapor that it can hold, it is said to be 100% saturated with water vapor. The relative humidity of the air is said to be 100%. Under these conditions the air cannot carry any water, so no water can evaporate. When the relative humidity is high, therefore, sweat cannot evaporate. Instead, it forms large drops and runs off your skin without cooling you. When the air is very dry and carries no water at all, the relative humidity is said to be 0%. It is obvious that under these conditions, evaporation will be much more rapid. Therefore, sweating will be much more effective as a method of losing heat from the body. On a hot dry day, sweat evaporates as soon as it is formed, and you feel reasonably cool even though the temperature of your environment is very high. ______ The heat transfer happens on the condition that the environment is cooler than the body.
Directions: In this section, there is one passage followed by 5 questions. Read the passage carefully, then answer the questions in a maximum of 10 words. Questions 61-65 are based on the following passage.Centuries ago, man discovered that removing moisture from food helps to preserve it, and that the easiest way to do this is to expose the food to sun and wind. Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general, the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins the fruit slightly and remove their wax coating, so increasing the rate of drying. Nowadays most foods are dried mechanically. The conventional method of such dehydration is to put food in chambers through which hot hair is blown at temperatures of about 110℃ at entry to about 43℃ at exit. This is the usual method for drying such things as vegetables, minced meat, and fish. Liquids Such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed. Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them. Usually it is just a case of replacing the dried-out moisture with boiling water. Why do housewives like dried foods
膳食纤维的主要生理意义是
Since the island has been barren for so many years, the natives must now ______ much of their food.
微信支付 
支付宝支付