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[单选题]
I like the working atmosphere here. （)
A.我喜欢这的工作气氛
B.我喜欢这里发挥作用的空气
C.我喜欢这里的工作环境
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题目内容
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如果结果不匹配，请 联系老师 获取答案
题目内容
（请给出正确答案）
A.我喜欢这的工作气氛
B.我喜欢这里发挥作用的空气
C.我喜欢这里的工作环境
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更多“I like the working atmosphere …”相关的问题
Leo：So Masahiro，how’S the coffee maker working？
Masahiro：Actually，it doesn’t work well．
Anna：Why don’t you take it back？
Masahiro：__________，but I‘ve misplaced the receipt．
A.I do
B.It’S already broken
C.I"d like to
D.It’S not what l wanted
Even in traditional offices, “the lingua franca of corporate America has gotten much more emotional and much more right-brained than it was 20 years ago,” said Harvard Business School professor Nancy Koehn. She started spinning off examples. “If you and I parachuted back to Fortune 500 companies in 1990, we would see much less frequent use of terms like journey, mission, passion. There were goals, there were strategies, there were objectives, but we didn’t talk about energy; we didn’t talk about passion.”
Koehn pointed out that this new era of corporate vocabulary is very “team”-oriented—and not by coincidence. “Let’s not forget sports—in male-dominated corporate America, it’s still a big deal. It’s not explicitly conscious; it’s the idea that I’m a coach, and you’re my team, and we’re in this together. There are lots and lots of CEOs in very different companies, but most think of themselves as coaches and this is their team and they want to win.”
These terms are also intended to infuse work with meaning—and, as Khurana points out, increase allegiance to the firm. “You have the importation of terminology that historically used to be associated with non-profit organizations and religious organizations: Terms like vision, values, passion, and purpose,” said Khurana.
This new focus on personal fulfillment can help keep employees motivated amid increasingly loud debates over work-life balance. The “mommy wars” of the 1990s are still going on today, prompting arguments about why women still can’t have it all and books like Sheryl Sandberg’s Lean In, whose title has become a buzzword in its own right. Terms like unplug, offline, life-hack, bandwidth, and capacity are all about setting boundaries between the office and the home. But if your work is your “passion,” you’ll be more likely to devote yourself to it, even if that means going home for dinner and then working long after the kids are in bed.
But this seems to be the irony of office speak: Everyone makes fun of it, but managers love it, companies depend on it, and regular people willingly absorb it. As Nunberg said, “You can get people to think it’s nonsense at the same time that you buy into it.” In a workplace that’s fundamentally indifferent to your life and its meaning, office speak can help you figure out how you relate to your work—and how your work defines who you are.
31. According to Nancy Koehn, office language has become_____
[A] more emotional
[B] more objective
[C] less energetic
[D] less strategic
32. “Team”-oriented corporate vocabulary is closely related to_______
[A] historical incidents
[B] gender difference
[C] sports culture
[D] athletic executives
33.Khurana believes that the importation of terminology aims to______
[A] revive historical terms
[B] promote company image
[C] foster corporate cooperation
[D] strengthen employee loyalty
34.It can be inferred that Lean In________
[A] voices for working women
[B] appeals to passionate workaholics
[C] triggers debates among mommies
[D] praises motivated employees
35.Which of the following statements is true about office speak？
[A] Managers admire it but avoid it
[B] Linguists believe it to be nonsense
[C] Companies find it to be fundamental
[D] Regular people mock it but accept it
What prevents May, aged 25, becoming an air hostess？
A．She once broke a traffic law and was fined.
B．She can't speak Japanese very well.
C．She has never before worked as an air hostess.
D．She doesn't feel like working long hours flying abroad.
How to Be a Successful Businessperson
Have you ever wondered why some people are successful in business and others are not？ Here's astory about one successful businessperson. He started out washing dishes and today he owns 168 res-taurants.
Zubair Kazi was born in Bhatkal,a small town in southwest India. His dream was to be an airplanepilot,and when he was 16 years old,he learned to fly a small plane.
At the age of 23 and with just a little money in his pocket, Mr. Kazi moved to the United States.He hoped to get a job in the airplane industry in California. Instead, he ended up working for a compa-ny that rented cars.
While Mr. Kazi was working at the car rental(租赁的)company,he frequently ate at a nearby KFCrestaurant. To save money on food,he decided to get a job with KFC. For two months,he worked as acook's assistant. His job was to clean the kitchen and help the cook. "I didn't like it,"Mr,Kazi says,"but I always did the best I could. "
One day, Mr. Kazi's two co-workers failed to come to work. That day,Mr. Kazi did the work of allthree people in the kitchen. This really impressed the owners of the restaurant. A few months later,the owners needed a manager for a new restaurant. They gave the job to Mr. Kazi. He worked hard asthe manager and soon the restaurant was making a profit.
A few years later,Mr. Kazi heard about a restaurant that was losing money. The restaurant wasdirty inside and the food was terrible. Mr. Kazi borrowed money from a bank and bought the restau-rant. For the first six months,Mr. Kazi worked in the restaurant from 8 a. m. t0 10 p. m. ,seven days aweek. He and his wife cleaned up the restaurant,remodeled the front of the building,and improved thecooking. They also tried hard to please the customers. If someone had to wait more than ten minutesfor their food, Mrs. Kazi gave them a free soda. Before long the restaurant was making a profit.
A year later, Mr. Kazi sold his restaurant for a profit. With the money he earned, he bought threemore restaurants that were losing money. Again, he cleaned them up,improved the food,and retrainedthe employees. Before long these restaurants were making a profit,too.
Today Mr. Kazi owns 168 restaurants,but he isn't planning to stop there. He's looking for morepoorly managed restaurants to buy. "I love it when I go to buy a restaurant and find it's a mess, "Mr.Kazi says. "The only way it can go is up. "
When Mr. Kazi was young, his dream was to
A.sell cars
B.own a restaurant
C.become a good cook
D.be an airplane pilot
A．go down
B．go up
C．improve
D．decrease
A．would be working
B．would have worked
C．am working
D．work
A、 Live like a peasant
B、 Balance your diet
C、 Shopkeepers are your friends
D、 Remember to treat yourself
E、 Stick to what you need
F、 Planning is evervthing
G、 Waste not, want not
The hugely popular blog the Skint Foodie chronicles how Tony balances his love of good food with living on benefits. After bills, Tony has 60 a week to spend, 40 of which goes on food, but 10 years ago he was earning 130,000 a I year working in corporate communications and eating at London&39;s betft restaurants&39;" at least twice a week. Then his marriage failed, his career burned out and his drinking became serious.
"The community mental health team saved my life. And I felt like that again, to a certain degree, when people responded to the blog so well. It gave me the validation and confidence that I&39;d lost. But it&39;s still a day-by-day thing." Now he&39;s living in a council flat and fielding offers from literary agents. He&39;s feeling positive, but he&39;ll carry on blogging - not about eating as cheaply as you can - "there are so many people in a much worse state, with barely any money to spend on food" - but eating well on a budget. Here&39;s his advice for economical foodies.41._____________________Impulsive spending isn&39;t an option, so plan your week&39;s menu in advance, making shopping lists for your ingredients in their exact quantities. I have an Excel template for a week of breakfast, lunch and dinner. Stop laughing: it&39;s not just cost effective but helps you balance your diet. It&39;s also a good idea to shop daily instead of weekly, because, being-human, you&39;ll sometimes change your mind about what you fancy.
42____________________________________________________________
This is where supermarkets and thci; anonymity come in handy. With them, there&39;s not the same embarrassment as when buying one carrot in a little greengrocer. And if you plan properly, you&39;ll know that you only need, say, 350g of shin of beef and six rashers of bacon, not whatever weight is pre-packed in the supermarket chiller.
43____________________________________________________________
You may proudly claim to only have frozen peas in the freezer - that&39;s not good enough. Mine is filled with leftovers, bread, stock, meat and fish. Planning ahead should eliminate wastage, but if you have surplus vegetables you&39;ll do a vegetable soup, and all fruits threatening to "go off&39; will be cooked or juiced.44___________________________________
Everyone says this, but it really is a top tip for frugal eaters. Shop at butchers, delis and fish-sellers regularly, even for small things, and be super friendly. Soon you&39;ll feel comfortable asking if they&39;ve any knuckles of ham for soups and stews, or beef bones, chicken carcasses and fish heads for stock which, more often than not, Theyil let you have for free.
45_____________________________________________________________
You won&39;t be eating out a lot, but save your pennies and once every fewmonths treat yourself to a set lunch at a good restaurant - 1.75 a week for three months gives you 21 - more than" enough for a three-course lunch atMichelin-starred Arbutus. It&39;s 16.95 there - or 12.99 for a large pizza from Domino&39;s: I know which I&39;d rather eat.
The picture ______ has a house and flowers is the one I like best.
A．it
B．that
C．what
D．where
"Would you like some more chicken？" ()"Yes, please, I like chicken very much.""Well, I'm glad you like it. How about some more ricer"" ______."
A．How nice. I'd like some more bread
B．Thanks for your help
C．No. I'm already too full
D．Many thanks, but I can't have any more
I don't feel like swimming in the sea today, I'd rather lie on the ______.
A．coast
B．bank
C．seaside
D．beach
