电大《建筑工程估价》期末复习资料重点知识考试小抄.doc

《电大《建筑工程估价》期末复习资料重点知识考试小抄.doc》由会员分享，可在线阅读，更多相关《电大《建筑工程估价》期末复习资料重点知识考试小抄.doc（7页珍藏版）》请在淘文阁 - 分享文档赚钱的网站上搜索。

1、电大建筑工程估价期末复习资料重点知识考试小抄电大建筑工程估价 考试复习资料 第一部分 期末考试说明 一、期末考试要求 本课程采用案例分析教学为主，要求学生掌握建设项目投资构成与投资估算的方法；掌握建设项目财务评价的静、动态分析方法；熟悉价值工程在设计、施工方案评价中的应用；熟悉和掌握建设工程计量与计价的基本方法；了解建设工程施工招标与投标程序、方法及决策；掌握建筑安装工程价款结算的方法；掌握工程备料款的确定、扣还及收取。 二、组卷原则 （1）命题范围：在本课程教学大纲和考核说明所规定的内容和要求范围内命题，不得任意扩大和缩小考试范围。 （2）试题的组成与覆盖面：命题应注意知识的覆盖面，同时要突

2、出重点。试题的题量和难易程度要适当，其难易度分为容易、中等和较难三个层次，它们的组成比例约为30：50：20。 （3）试题中各种能力层次的试题量比例为：了解起扣点（520万元） 故从6月份开始应从工程进度款中抵扣工程预付的备料款。 6月份应抵扣的预付备料款=（610-520）60=54（万元） 6月份应结算的工程款=210-54=156（万元） （4）工程尾期进度款结算： 应扣保留金=7805=39（万元） 7月份办理竣工结算时，应结算的工程尾款为：170（1-60）-39=29（万元） （5）由上述计算结果可知：各月累计结算的过程进度款=95+130+175+156+29=585（万元） 再

3、加上工程预付备料款156万元和保留金39万元，共计780万元。 背景 某设计方案年产量为12万吨，已知每吨产品的销售价格为675元，每吨产品税金为165元，单位可变成本为250元，年总固定成本为1500万元。 问题 （1）对项目进行盈亏平衡分析，计算该方案的产量盈亏平衡点和单价盈亏平衡点。 （2）在市场销售良好的情况下，正常生产年份的最大可能盈利额是多少？ （3）在市场销售不良的情况下，为了促销，产品的市场价格由675元降低10销售，若使年利润达到100万元，则年产量应为多少？ 解答：（1）产量盈亏平衡点= 单价盈亏平衡点= = （2）正常年份的最大盈利额=设计生产能力单位价-固定成本-设计生

4、产能力单位可变成本-销售税金 =12675-1500-12250-12165=1620（万元） （3）年产量= = 背景 某一中外合资汽车制造厂建设施工的土方工程中，承包商在合同标明有松软石的地方没有遇到松软石，因此工期提前1个月。但在合同中另一未标明有坚硬岩石的地方遇到更多的坚硬岩石，开挖工作变得更加困难，由此造成了实际生产率比原计划低得多，经测算影响工期3个月。由于施工速度减慢，使得部分施工任务拖到雨季进行，按一般公认标准推算，又影响工期2个月。为此承包商准备提出索赔。 问题 （1）该项施工索赔能否成立？为什么？ （2）在该索赔事件中，应提出的索赔内容包括哪两方面？ （3）承包商应提供的索

5、赔文件有哪些？ 解答： （1）该项施工索赔能成立。施工中在合同未标明有坚硬岩石的地方遇到更多的坚硬岩石，属于施工现场的施工条件与原来的勘察有很大差异，属于甲方的责任范围。 （2）本事件使承包商由于意外地质条件造成施工困难，导致工期延长，相应产生额外 工程费用，因此，应包括费用索赔和工期索赔。 （3）承包商应提供的索赔文件有： (1)索赔信； (2)索赔报告； (3)索赔证据与详细计算书等附件。 请您删除一下内容，O()O谢谢！20年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The W

6、estin, The Sheraton, Sens on the Bund, and a sprinkling of other -notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2021.Sort of.The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house

7、at this Sinan Mansionsstalwart. “Its certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well,“ the 31-year-old tells Enjoy Shanghai.“In hotels, for ele, these jobs are strtly demarcated, so its a great opportunity to learn how a business operates

8、 across the board.“ It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries.And for added pressure, the Shanghai branch was also CPKs China debut. “For sure it was a big ste

9、p, and unlike all their other Asia operations that are franchises, they decided to manage it directly to ben with,“ says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based brand ambassador on hand to ensure the b

10、usiness adheres to its ethos of creating “innovative, hearth-baked pizzas“, a sle of PR blurb that Simpson insists lives up to the hype. “They are very innovative,“ he says.“The problem with most fast food places is that they use the same sauce on every pizza and just change the pings.Every one of o

11、ur 16 pizza sauces is a unique recipe that has been formulated to complement the pings perfectly.“ The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming.The kids-eat-for-free poly at weekends is undoubtedly a big draw, as well as is the spacious

12、second-fl oor layout overlooked by a canopy of green from Fuing Park over the road. The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week.Still, the sta are honest enough to admit that business could be b

13、etter; as good, in fact, as in CPKs second outlet in the popular Kerry Parkside shopping mall in Pudong. “Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasnt been easy for any of the tenants here,“ adds Simpson.“Were planning a thi

14、rd outlet in the city in 20, and we will probably choose a shopping mall again because of the better foot traff.“ The tearooms once frequented by Coco Chanel and Marcel Proust are upping stks and coming to Shanghai, u Junqian visits the Parisian outpost with sweet treats.One thing the century-old Pa

15、risian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in partular.One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and wr

16、iter Marcel Proust.Now Angelina has packed up its French ambience, effient serve, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mims the orinal tearoom designed from the benning of the 20th century, in Paris, the hei

17、ght of “Belle Epoque“.The paintings on the wall, for ele, are eactly the same as the one that depts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate.The famous hot c

18、hocolate, known as LAfrain, is a luurious miture of four types of cocoa beans imported from Afra, blended in Paris and then shipped to Shanghai.Its sinfully sweet, rh and thk as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but eq

19、ually gratifying contrast.It is also sold in glass bottles as takeaway.The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on , the vanilla cream like stuffing, and the meringue as base.Get all three layers in one scoop, not only for the different tetures but also var

20、ious flavors of sweetness.The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most competitive place for desserts.A much overlooked pairing, is the Paris-New York chou pastry and N226 chocolate flavored tea.The chou pastry is a mouthful of airy

21、pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate.Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress.Breakfast, brunc

22、h, lunch and light supper are also served at the tearoom, “a hub of many cultures“ and takes in “a mi of different styles of French cuisines“, according to the management team.The semi-cooked foie gras terrine, is seductive and deceptive.Its generously served at the size and shape of a toast, while

23、the actual brioche toast is baked into a curved sle dipped with fig chutney.The flavor, however, is honest: strong, smooth and sublime.And you dont actually need the toast for crunchiness.This is the season for high teas, with dainty cups of fine china and little pastries that eal to both visual and

24、 physal etites.But there is one high tea with a difference, and Pauline D.Loh finds out just eactly why it is special.Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping.And for those who prefer savory to sweet, there

25、is still the selection of class Chinese snacks called dim sum to satisfy and satiate.High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but suffiently robust to take the edge off the hunger that strikes hours after lunch.The aftern

26、oon tea special at Shang-i at the Four Seasons Hotel Pudong has just the right elements.It is a pering meal, with touches of luury that make the high tea session a treat in itself.Whole baby abalones are braised and then ped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-

27、au-vent, but classier.Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles.This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-i, has scored a ner again.Sweet prawns and aromat truffles whats not to

28、 love? His masterful craftsmanship is ehibited in yet another pastry a sweet pastry that is shaped to look like a walnut, but whh you can put straight into the mouth.It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat youll probably reach straight for another.My favorite

29、is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods.The hotel calls it chilled mango cream with sago, pomelo and birds nest made with ingredients that resonate with every female soul.It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first l

30、ayer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast.The birds nest its the ingredient that lds the lily, since it is supposed to nourish and nurture a perfect compleion.For those unfamiliar with this eot ingredient, the birds nest is not a bundle of twigs,

31、 but is, instead, the dried secretion that cave swifts use to build their nest.Technally, its bird saliva, but the Chinese believe that it has collagen-boosting properties essential to beauty.To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth.There is also a baked

32、 mushroom puff pastry that includes the highly prized Matsutake or pine mushroom.You also get a choe of teas, but I strongly recommend the aged Puer from Yunnan province.It is a mellow tea that will go perfectly with the rh little nuggets, and will warm you up on a cold afternoon.Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semi-fermented teas like Wu-long or Iron Buddha for autumn, and more warming teas like Puer for ter.The Shang-i afternoon tea costs 228 yuan ($37) per person, and 388 yuan for the more opule 第 7 页 共 7 页