Palaris College: Food and Beverage Service NC Ii Third Quarter Examination

PALARIS COLLEGE
San Carlos City, Pangasinan
FOOD AND BEVERAGE SERVICE NC II

Third Quarter Examination
Name: __________________________________Year/Strand:____________________ Score: _____________
I. MULTIPLE CHOICE. 25 points
Direction: Encircle the correct answer.
1. Who typically reports to the owner of a restaurant?
A. Assistant manager B. Kitchen manager C. General manager D. All of these choices are correct.
2. What must a food and beverage manager do when working with vendors?
A. Interact with multiple vendors B. Maintain business relationships
C. Coordinate delivery times D. All of these choices are correct.
3. What´s the main characteristic of food and beverage operations?
A. The diversity B. The industry sector C. The management D. None of them
4. Defined as draping a table cloth in order to give the table a formal and elegant look.
A. Top Cloth B. Table Napkin C. Runners D. Table Skirting
5. What´s the mean purpose of the Standard Industrial Classification?
A. Economically similar activities may be grouped together into industries
B. Similar activities may be grouped into different groups
C. Different activities may be grouped separated into industries
D. All of these choices are correct.
6. What type of an advance arrangement is made to book a table in a certain restaurant?
A. Table setting B. Dining reservation C. Table setup D. Fast food
7. Which material should be utilized by a reservation officer to know the products information offered when
initiating the manual reservation?
A. Manual Charts B. Calendars C. Diary D. Brochures
8. What type of food-service system is the most commonly used system in different food establishments?
A. Conventional Food Service System B. Centralized (Commissary) Food Service System

C. Ready – Prepared Food Service System D. Assembly – Food Service System
9. Which factor significantly affects the immediate consciousness of guests when entering the restaurant?
A. Ambiance B. Views C. Music D. Décor
10. This refers to the design of the restaurant, including the placement of tables, the kitchen, serve stations, and
restrooms.
A. Layout B. Design C. Overview D. Floor Plan
11. Which among the choices can create a livelier, positive and fun atmosphere?
A. Atmosphere B. Views C. Music D. Design
12. Where is the proper location/placement of the dinner knife in a cover?
A. Upper left side B. On the top of the charger
C. Left side, nearest to the charger D. Right side, nearest to the charger
13. It is also known as Gueridon type of table service.
A. American Style B. English Style C. French Style D. Russian Style
14. What type of glass is usually used for long drinks, frizzes, and fruit juices?
A. Collins Glass B. Brandy Sniffer C. Champagne Flute D. Old fashioned Glass
15. What kind of dinnerware measures 12” in diameter, and used as under liner for sit-down formal dinner?
A. Dinner Plate B. Charger C. Luncheon Plate D. Platter
16. It is a small piece of table linen that is used to wipe mouth and to cover the lap in order to protect clothing.
A. Top cloth B. Table Napkin C. Runners D. Placemat
17. What is the first napkin used by the Spartans?
A. Handkerchief B. Lump of dough C. Mappae D. Sudaria
18. Which continent did napkin originate?
A. Europe B. Africa C. Asia D. North America
19. When setting up for catering which goes closer to the beginning of the buffet table?
A. The beverages B. Salads and fruit trays C. Beef D. Chicken
20. When setting the buffet for catering, which goes on the table first?
A. The hot foods B. Silverware, plates, and napkins
C. Salads and fruit platters D. Beverages

21. Where on the place setting is the salad fork placed?
A. At the top of the plate B. On the right side of the dinner fork
C. On the left side of the dinner fork D. On the right side of the plate
22. Where on the place setting are the glasses placed?
A. On the top left side of the plate B. One on the left side of the plate and the other on the right side of the plate
C. On the top right side of the plate D. On top of the plate in the center
23. Napkins are included in the table setting for a formal meal. Where the napkin should be placed?
A. At the front of the table before serving dishes B. At the place setting on the left of the dinner plate
C. At the end of the table after the serving dishes D. At the place setting on the right dinner plate.
24. Compared to family service, continental or Russian service is:
A. Passed from person to person B. Less formal
C. More formal D. Used only in restaurants
25. A salad is served as a first course and the main part of the meal will be served alter. 2 forks are part of the place
setting. Which fork should you use to eat the salad?
A. Largest fork B. Fork farthest from the plate
C. Fork next to the plate D. Small fork above the plate
II. EMUMERATION. 7 points
Direction: Write your answer on the blank provided.
1. Give 7 strategies that will help you handle a customer complaint in a smooth and professional
manner
____________________________________________________________________________________________________________________
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IV. LABELING. 23 points
Direction: Label the parts of a Formal Dining Table Set-Up.
Philippians 4:13 —
“I can do all things through him who strengthens me.”
Prepared by:
PHILIP R. PARAYAOAN, MBA

Instructor

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PALARIS COLLEGE

San Carlos City, Pangasinan

FOOD AND BEVERAGE SERVICE NC II

Name: __________________________________Year/Strand:____________________ Score: _____________

I. MULTIPLE CHOICE. 25 points

Direction: Encircle the correct answer.

1. Who typically reports to the owner of a restaurant?

A. Interact with multiple vendors B. Maintain business relationships

C. Coordinate delivery times D. All of these choices are correct.

3. What´s the main characteristic of food and beverage operations?

A. The diversity B. The industry sector C. The management D. None of them

A. Top Cloth B. Table Napkin C. Runners D. Table Skirting

5. What´s the mean purpose of the Standard Industrial Classification?

A. Economically similar activities may be grouped together into industries

B. Similar activities may be grouped into different groups

C. Different activities may be grouped separated into industries

D. All of these choices are correct.

6. What type of an advance arrangement is made to book a table in a certain restaurant?

A. Table setting B. Dining reservation C. Table setup D. Fast food

A. Manual Charts B. Calendars C. Diary D. Brochures

A. Conventional Food Service System B. Centralized (Commissary) Food Service System

A. Ambiance B. Views C. Music D. Décor

A. Layout B. Design C. Overview D. Floor Plan

A. Atmosphere B. Views C. Music D. Design

12. Where is the proper location/placement of the dinner knife in a cover?

A. Upper left side B. On the top of the charger

13. It is also known as Gueridon type of table service.

A. American Style B. English Style C. French Style D. Russian Style

A. Collins Glass B. Brandy Sniffer C. Champagne Flute D. Old fashioned Glass

A. Dinner Plate B. Charger C. Luncheon Plate D. Platter

A. Top cloth B. Table Napkin C. Runners D. Placemat

17. What is the first napkin used by the Spartans?

A. Handkerchief B. Lump of dough C. Mappae D. Sudaria

18. Which continent did napkin originate?

A. Europe B. Africa C. Asia D. North America

A. The beverages B. Salads and fruit trays C. Beef D. Chicken

A. The hot foods B. Silverware, plates, and napkins

C. Salads and fruit platters D. Beverages

22. Where on the place setting are the glasses placed?

24. Compared to family service, continental or Russian service is:

A. Passed from person to person B. Less formal

C. More formal D. Used only in restaurants

A. Largest fork B. Fork farthest from the plate

C. Fork next to the plate D. Small fork above the plate

II. EMUMERATION. 7 points

Direction: Write your answer on the blank provided.

PHILIP R. PARAYAOAN, MBA

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Name: ______________________Year/Strand: Score: _