【OG24-459题】The primary purpose of the passage is to_mofa留学圈mofaGRE在线题库系统_GRE在线搜题_GRE题库解析_GRE真题机经_GRE课程_GRE培训机构

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In their study of whether offering a guarantee of service quality will encourage customers to visit a particular restaurant, Tucci and Talaga have found that the effect of such guarantees is mixed. For higher-priced restaurants, there is some evidence that offering a guarantee increases the likelihood of customer selection, probably reflecting the greater financial commitment involved in choosing an expensive restaurant. For lower-priced restaurants,where one expects less assiduous service, Tucci and Talaga found that a guarantee could actually have a negative effect: a potential customer might think that a restaurant offering a guarantee is worried about its service. Moreover, since customers understand a restaurant’s product and know what to anticipate in terms of service, they are empowered to question its quality. This is not generally true in the case of skilled activities such as electrical work, where, consequently, a guarantee might have greater customer appeal.

For restaurants generally, the main benefit of a service guarantee probably lies not so much in customer appeal as in managing and motivating staff.Staff members would know what service standards are expected of them and also know that the success of the business relies on their adhering to those standards. Additionally, guarantees provide some basis for defining the skills needed for successful service in areas traditionally regarded as unskilled, such as waiting tables.

The primary purpose of the passage is to

question the results of a study that examined the effect of service-quality guarantees in the restaurant industry discuss potential advantages and disadvantages of service-quality guarantees in the restaurant industry examine the conventional wisdom regarding the effect of service-quality guarantees in the restaurant industry argue that only certain restaurants would benefit from the implementation of service-quality guarantees consider the impact that service-quality guarantees can have on the service provided by a restaurant

正确答案： B

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文章大意逻辑
文章开篇指出Tucci和Talaga研究餐厅提供服务质量保证是否会吸引顾客，发现其效果好坏参半。对于高价餐厅，提供保证可能增加顾客选择的可能性；而对于低价餐厅，提供保证可能有负面影响。此外，顾客对餐厅产品和服务有预期，这与电工等技能活动不同。接着说明对一般餐厅而言，服务保证的主要好处可能不在于吸引顾客，而在于管理和激励员工，还能为定义服务技能提供依据。 文章类型及逻辑简图
文章类型：总分结构。逻辑简图： Study finding：Effect of service quality guarantees in restaurants is mixed. For high priced restaurants：Guarantee increases likelihood of customer selection. For low priced restaurants：Guarantee may have negative effect. General benefit for restaurants：Benefit more in managing and motivating staff. 做题方法及问题类型
这是一道主旨题，做题方法是通过梳理文章整体内容，把握文章围绕服务质量保证在餐厅行业的效果及好处展开论述的主旨。 选项分析
A选项：文章不是质疑研究结果，而是阐述研究结果及相关影响，所以A选项错误。 B选项：文章既提到了服务质量保证在高价餐厅的优势，也提到了在低价餐厅的劣势，还讲了对一般餐厅在员工管理等方面的好处，“discuss potential advantages and disadvantages of service quality guarantees in the restaurant industry”符合文章主旨，B选项正确。 C选项：文章未提及传统观念，C选项错误。 D选项：文章不仅仅说只有某些餐厅受益，还讨论了多种情况，D选项错误。 E选项：文章重点不是服务质量保证对餐厅提供服务的影响，E选项错误。

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