电大《软件工程》期末复习指导应用题资料小抄

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电大《软件工程》期末复习指导--应用题 1、某企业的设备维修委托给专业的技术公司完成,现在要开发软件对设备维修信息进行管理,具体描述如下:
车间主任填写维修申请单,内容有设备名称、型号、故障描述、维护时间要求、预计费用;
填好后交给审计人员,审计人员根据企业的审计规定对维修申请单进行审计,填写审计意见和审计结果,审计意见可以修改费用,审计结果是同意或不同意;
车间主任可以随时查询审计意见和结果;
审计通过的维修申请单送给总经理进行审核,并填写审核意见和结果,审核也是以修改费用,审核结果是同意或不同意。审核通过后,车间把设备送去维修。维修后由车间主任组织对设备维修结果进行验收,企业对每台有设备验收标准。验收通过后,由财务人员进行结算,填写支付单并支付维修费。最后收取发票后,财务人员填写发票记录。

请画出设备维修信息管理软件的数据流程图。

2、某个学生成绩管理系统的部分功能如下:
(1)基本信息管理:教务管理人员输入或修改学期教学计划、学生名单和教师名单;

(2)学生选课:学生根据教学执行计划进行选课;

(3)分配任课教师:教务管理人员为符合开课条件的课程分配教师;

(4)教师查询并打印课表;

(5)成绩管理:每门课程的教师在考试评分结束后将考试成绩录入,学生可查询。

请根据要求画出该问题的数据流程图。

3、一个简化的养老院软件需求描述如下:老人来到养老院,接待人员将老人的基本信息录入到系统中,管理员读取老人信息,进行护理级别的评估,根据评估结果分配床位、确定护理方案,床位的分配信息存入床位分配数据表,每位老人的护理方案也要保存到数据库表中。财务人员根据收费标准、床位分配信息、护理方案和老人的日常护理记录计算应收费用,老人的家属可以查询应收费信息和老人的日常护理信息。护士根据老人基本信息、护理方案对老人进行日常护理,并向系统录入每日的护理信息。请你根据以上的描述,画出数据流程图。

4、学校教师工资管理系统的需求描述如下:教师每月末将本月的工作量输入到系统中,学院负责人对教师输入的工作量进行审核,财务部门对审核后的工作量计算本月工资,本月工资=基本工资+各种补贴+工作量奖金-税收-保险一公积金金。基本工资、各种补贴、保险、公积金信息由人事处负责输入和维护,教师可以查询月工资明细。银行系统每月从本系统读入每位教师的实发工资,并向每位教师的银行卡帐户打入月工资。教师可以查询自己银行卡的金额。

请针对上面描述的需求画出数据流程图。

5、学校开发的网上作业管理信息系统需求如下:教师使用本系统将作业题输入到数据库中,并且针对不同的学生布置不同的作业。学生在网上查看教师给自己布置的作业,并完成作业,完成的作业放在学生作业表中。教师在网上批阅作业,并可以统计作业完成情况。学生可以查看教师批阅的作业,修改作业中的错误,教师仍然可以查看学生修改作业的情况,并给予批阅。

请仔细阅读上面的描述,画出数据流程图。

参考答案如下,结果不唯一 2、答案不唯一。参考答案如下:
3、答案 答案不唯一,参考答案如下:
4、答案 5、答案 请您删除一下内容,O(∩_∩)O谢谢!!!2015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 Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. 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 at this Sinan Mansions'stalwart.  “It’s 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 example, these jobs are strictly demarcated, so it’s a great opportunity to learn how a 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 company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPK’s China debut.  “For sure it 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 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 toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement 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 well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing 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 better; as good, in fact, as in CPK’s 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 hasn’t been easy for any of the tenants here,“ adds Simpson. “We’re planning a third outlet in the city in 2015, 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 coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One 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 celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting 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 the 20th century, in Paris, the height of “Belle Epoque“. The paintings on the wall, for example, are exactly 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 afternoon for hot chocolate. The famous hot chocolate, known as L’Africain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. It’s sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh 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 scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the world’s most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux 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 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 mix of different styles of French cuisines“, according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. It’s generously 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 don’t actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine 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 exactly 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 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 the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a 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-Xi, has scored a winner again. Sweet prawns and aromatic truffles — what’s not to love? His masterful craftsmanship is exhibited 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 morsel is so easy to eat you’ll 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 bird’s 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 bird’s nest — it’s the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect complexion. For those unfamiliar with this exotic ingredient, the bird’s nest is not a bundle of twigs, but is, instead, the dried secretion that cave swifts use to build their nest. Technically, it’s 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 mushroom puff pastry that includes the highly prized Matsutake or pine mushroom. You also get a choice of teas, but I strongly recommend the aged Pu’er from Yunnan province. It is a mellow tea that will go perfectly with the rich 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 Pu’er for winter. The Shang-Xi afternoon tea costs 228 yuan ($37) per person, and 388 yuan for the more opule

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