1、第 PAGE12 頁 共 NUMPAGES12 頁電大建筑工程估價期末復習資料重點知識考試小抄電大建筑工程估價 考試復習資料 第一部分 期末考試說明 一、期末考試要求 本課程采用案例分析p 教學為主，要求學生掌握建設項目投資構成與投資估算的方法；掌握建設項目財務評價的靜、動態分析p 方法；熟悉價值工程在設計、施工方案評價中的應用；熟悉和掌握建設工程計量與計價的基本方法；了解建設工程施工招標與投標程序、方法及決策；掌握建筑安裝工程價款結算的方法；掌握工程備料款的確定、扣還及收取。二、組卷原則 （1）命題范圍：在本課程教學大綱和考核說明所規定的內容和要求范圍內命題，不得任意擴大和縮小考試范圍。（2

2、）試題的組成與覆蓋面：命題應注意知識的覆蓋面，同時要突出重點。試題的題量和難易程度要適當，其難易度分為容易、中等和較難三個層次，它們的組成比例約為30：50：20。（3）試題中各種能力層次的試題量比例為：了解起扣點（520萬元）故從6月份開始應從工程進度款中抵扣工程預付的備料款。6月份應抵扣的預付備料款=（610-520）60%=54（萬元）6月份應結算的工程款=210-54=156（萬元）（4）工程尾期進度款結算：應扣保留金=7805%=39（萬元）7月份辦理竣工結算時，應結算的工程尾款為：170（1-60%）-39=29（萬元）（5）由上述計算結果可知：各月累計結算的過程進度款=95+13

3、0+175+156+29=585（萬元）再加上工程預付備料款156萬元和保留金39萬元，共計780萬元。背景 某設計方案年產量為12萬噸，已知每噸產品的銷售價格為675元，每噸產品稅金為165元，單位可變成本為250元，年總固定成本為1500萬元。問題 （1）對項目進行盈虧平衡分析p ，計算該方案的產量盈虧平衡點和單價盈虧平衡點。（2）在市場銷售良好的情況下，正常生產年份的最大可能盈利額是多少？ （3）在市場銷售不良的情況下，為了促銷，產品的市場價格由675元降低10%銷售，若使年利潤達到100萬元，則年產量應為多少？ 解答：（1）產量盈虧平衡點= 單價盈虧平衡點= = （2）正常年份的最大盈

4、利額=設計生產能力單位價-固定成本-設計生產能力單位可變成本-銷售稅金 =12675-1500-12250-12165=1620（萬元）（3）年產量= = 背景 某一中外合資汽車制造廠建設施工的土方工程中，承包商在合同標明有松軟石的地方沒有遇到松軟石，因此工期提前1個月。但在合同中另一未標明有堅硬巖石的地方遇到更多的堅硬巖石，開挖工作變得更加困難，由此造成了實際生產率比原計劃低得多，經測算影響工期3個月。由于施工速度減慢，使得部分施工任務拖到雨季進行，按一般公認標準推算，又影響工期2個月。為此承包商準備提出索賠。問題 （1）該項施工索賠能否成立？為什么？ （2）在該索賠事件中，應提出的索賠內容

5、包括哪兩方面？ （3）承包商應提供的索賠文件有哪些？ 解答：（1）該項施工索賠能成立。施工中在合同未標明有堅硬巖石的地方遇到更多的堅硬巖石，屬于施工現場的施工條件與原來的勘察有很大差異，屬于甲方的責任范圍。（2）本事件使承包商由于意外地質條件造成施工困難，導致工期延長，相應產生額外 工程費用，因此，應包括費用索賠和工期索賠。（3）承包商應提供的索賠文件有：(1)索賠信；(2)索賠報告；(3)索賠證據與詳細計算書等附件。請您刪除一下內容，O(_)O謝謝！20_年中央電大期末復習考試小抄大全，電大期末考試必備小抄，電大考試必過小抄After earning his spurs in the kit

6、chens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to bee his own boss in November 2022.Sort of.The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and f

7、rontof- house 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 e_le, these jobs are strictly demarcated, so its a great opportunity to learn how a

8、business operates 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 pany 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

9、 was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin 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

10、 to ensure the business adheres to its ethos of creating “innovative, hearth-baked pizzas“, a slice 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 to

11、ppings.Every one of our 16 pizza sauces is a unique recipe that has been formulated to plement the toppings perfectly.“ The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming.The kids-eat-for-free policy at weekends is undoubtedly a big draw, as w

12、ell as is the spacious second-fl oor layout overlooked by a canopy of green from Fu_ing Park over the road. The pany 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 tha

13、t business could be better; 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

14、.“Were planning a third outlet in the city in 20_, and we will probably choose a shopping mall again because of the better foot traffic.“ The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and ing to Shanghai, _u Junqian visits the Parisian outpost with sweet treats.One

15、thing the century-old Parisian 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 particular.One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebri

16、ties such as Chanel and writer Marcel Proust.Now Angelina has packed up its French ambience, efficient service, and beautiful, forting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of th

17、e 20th century, in Paris, the height of “Belle Epoque“.The paintings on the wall, for e_le, are e_actly the same as the one that depicts 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 afterno

18、on for hot chocolate.The famous hot chocolate, known as LAfricain, is a lu_urious mi_ture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai.Its sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh

19、whipped cream on the side makes a light, but equally 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 top, the vanilla cream like stuffing, and the meringue as base.Get all three layers in one scoo

20、p, not only for the different te_tures but also various flavors of sweetness.The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most petitive place for desserts.A much overlooked pairing, is the Paris-New York chou_ pastry and N226 chocolate fl

21、avored tea.The chou_ pastry is a mouthful of airy 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

22、 fit into your little black dress.Breakfast, brunch, 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 generou

23、sly served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice 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

24、china and little pastries that appeal to both visual and physical appetites.But there is one high tea with a difference, and Pauline D.Loh finds out just e_actly why it is special.Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday se

25、ason shopping.And for those who prefer savory to sweet, there is still the selection of classic 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 sufficiently robust to take

26、 the edge off the hunger that strikes hours after lunch.The afternoon tea special at Shang-_i at the Four Seasons Hotel Pudong has just the right elements.It is a pering meal, with touches of lu_ury that make the high tea session a treat in itself.Whole baby abalones are braised and then topped on a

27、 shortcrust pastry shell, a sort of Chinese version of the Western vol-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-

28、_i, has scored a winner again.Sweet prawns and aromatic truffles whats not to love? His masterful craftsmanship is e_hibited in yet another pastry a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth.It crumbles immediately, and the slightly sweet, nutty

29、 morsel is so easy to eat youll probably reach straight for another.My favorite 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 layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast.The birds nest its the ingredient that gilds the lily, since it is supposed to nourish