[填空题]In 1999, retail sales of ice cream in the U.S. topped ______________________.

[单项选择]Retail sales volume in local urban and rural areas rose 57.8% and 46.8%______last year.
A. individually
B. respectively
C. correspondingly
D. accordingly

[单项选择]
Generate a Buzz--Whenever anything noteworthy happens within your business, send a press release to the media. The idea is to grab any free coverage possible. Get involved with community events. Consider purchasing and pricing products, be sure you’ve considered the cost of goods and that your retail shop is able to make a profit at that price point. Your product price should be competitive, but still profitable. Ultimately, the right price is the price the customer is willing to pay for the product.
Design Store for Sales--Take advantage of cross-merchandising strategies and impulse sale opportunities. Use lighting techniques and creative displays to attract customers. Play videos for product education, hosting classes, meetings or other networking events in your retail store. Use a unique promotional event to generate a buzz about your business.
Examine Your Pricing Strategy--When customer enterta

[填空题]There has been a great increase in retail sales (零售), (has) ______ there

[单项选择]There has been a great increase in retail sales, （）
A. does there
B. isn’t there
C. hasn’t there
D. isn’t it

[填空题]Over the past 20 years, retail sales in China have increased nearly ______ every year, to some ＄628 billion in 2004—making it the third-largest market on earth.

[填空题]How Ice Cream Works
The US ice cream industry sells about a million gallons of ice cream each year, dispensing cones, gallons, pints, sundaes and other desserts through grocery stores and ice cream shops. In fact, eight percent of all the milk produced in the US ends up in a frozen dairy product.
Ice Cream or Frozen Dessert
Not just any frozen treat can be called ice cream. In fact, the US Department of Agriculture has specific rules that define what can and can’t be labeled "ice cream". To bear the "Meets USDA Ingredient Standard for Ice Cream" stamp, it has to contain at least 10 percent milk fat, and a minimum of six percent non-fat milk solids. A gallon has to weigh at
least 4.5 pounds.
The range of milk fat (sometimes referred to as butter fat) used in ice cream can go from the minimum 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. Higher fat content leads to better, richer taste and a creamier text