Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I

SCHOOLS DIVISION OFFICE OF PANGASINAN I

Lingayen

TIEP NATIONAL HIGH SCHOOL

Bani

2nd Quarter Examination

FOOD AND BEVERAGE SERVICES NC II
October _______, 2019

Name : ______________________________________Section: ______ Score: ____

MULTIPLE CHOICE: Read carefully the questions. Select the best answer and
shade the circle of the corresponding letter on your answer sheet.

1. Which of the following is a detailed breakdown of products sold in a food

establishment usually accompanied by a picture of the items, product description
and prices.

A. menu
B. wine list
C. control sheet
D. door knob menu

2. What do you call an alcoholic beverage that is produced from a partial and/or
complete fermentation of the juice of fresh ripe grapes?
A. Beer
B. Spirits
C. Wine
D. Cocktails

3. Name a marketing strategy in a restaurant to convince the guest to spend more

money.
A. Sales talk
B. Advertising
C. Up-selling
D. Suggestive selling
4. Who among the following diners needs a booster seat?
A. Children
B. Elderly citizens
C. Teenagers
D. Persons with disabilities

5. Which of the following is a false statement?

A. Remove the plates in front of the customer with the right hand so that the
stack of plates is on the left hand behind the customer’s chair.
B. Tables are usually crumbed down after the main course and side plates have
been cleared.
C. When guests are ready to leave, just nod and smile to acknowledge their
departure.
D. “Thank you Ma’am/Sir for dining with us. We look forward for your next visit.”

6. In setting up trays and trolleys, which of the following statement is false?

A. Check to ensure that the trolleys move properly.
B. The trolley or tray should be set up in the following order: glassware,
silverware, folded napkin, tableware, salt & pepper shakers, flower vase with
fresh flowers and table cloth
C. Before loading the tray or trolley for delivery, check the trolley free from nicks
and scratches.
D. Once the order has been distributed, a suitable present tray or trolley should
be selected and set up appropriately.

7. Which of the following procedure is the next step after delivering and serving
room service orders?

a. Bill settlement
b. Offering personalized service to the guests
c. Clearing of soiled dishes
d. Bidding goodbye

8. In room service, who among the following personnel is required to clear soiled
dishes, trays and trolleys from the room

A. manager
B. captain waiter
C. front office personnel
D. waiter who serves the food order

9. Which of the following step is the first in handling customer concerns and
complaints?
A. Listen and identify the problem
B. Acknowledge and apologize when at fault
C. Take appropriate corrective action and do follow up
D. Report and document the concern and the action taken
10. What is the magic word that will exhibit humility of a food and beverage
attendant?

A. Please
B. Thank you
C. I’m sorry.
D. You’re welcome

11. Which of the following is NOT included in the selection of a Filipino breakfast
seat meals?

A. Rice and eggs

B. longganisa
C. danggit
D. pancakes with syrup

12. What do you think is NOT appropriate suggestion for a health-conscious

customer?

A. Fried foods
B. Vegetable dishes
C. Grilled or steamed
D. Light salads with vinaigrette

13. Which of the following statement is NOT a proper way how to up-sell?

A. Wine pairing
B. Offer high-calorie options
C. Offer multiple suggestions
D. Use embellished descriptions

14. Which of the following service in dine-in restaurant is usually called “plate
service?

A. French Service
B. American Service
C. Silver/Russian Service
D. Lauriat or Family Service

15. Who do you think among the diners need to be positioned away from excessive
noise?

A. Children
B. Teenagers
C. Guests with wheelchair
D. Customers wearing hearing aids
16. What do you think be the next wine service procedure after pouring one ounce of
wine into the glass of the host for him to taste and evaluate & wait for his
approval?

A. Present the bottle with the label facing the host.

B. Wipe the mouth or lip of the bottle to remove any cork or mold.
C. Proceed to serve the wine starting from the ladies, then the gentleman and
lastly the host
D. Place the bottle with its remaining contents on the right side of the host with
the label facing him

17. Which of the following statement is NOT correct in rendering room service?

A. Just place the tray on the table as you entered the room.
B. Remove the plastic films or cover from the food.
C. Pour any bottled or canned beverages for the guest.
D. Confirm placement of the tray or trolley depending upon the location of the
guest, where the dining area is, or at the bed side.

18. Which of the following statement is improper in taking appropriate action to

guest’s concern or problem?

a. “Thank you Ma’am for calling our attention about this matter, we will see to it
that it does not happen again.”
b. “I’m sorry Sir but I am not authorized to decide on this matter, may I refer you
to my manager?”
c. “Excuse me Sir, my supervisor is calling for you regarding your decline credit
card.”
d. “I will surely bring your concern to the attention of our manager.”

19. What will you say if it will take a little longer in preparing the ordered dish?

A. “Your order will take a little longer to prepare Sir, do you mind to wait?
B. “Your order will take a little longer to prepare Sir.”
C. “Your order will take a longer time to prepare Sir, because we run out of
ingredients.”
D. “I’m sorry Sir, our chef is slow in cooking, your order will take longer time to
prepare.”

20. What will you suggest to a customer who is a weight watcher?

A. “May I suggest some healthy options like our Grilled Tanigue, complemented
with a healthy Minestrone Soup and Fern Salad.”
B. “May I suggest some healthy options like our Fried Hito, complemented with a
healthy Crab Soup and Caesar Salad”
C. “May I suggest an Oyster Ceviche, Pork Sisig and Sinigang na Hipon”
D. “May I suggest a Binagoongang Crispy Pata, Cream of Mushroom Soup &
Vegetable Salad”
21. What of the following question is incorrect if you are going to up-sell dessert?
A. “Do you want some dessert?”
B. “Would you care for a slice of our homemade Chocolate Layer Cake with dark
chocolate ganache and raspberry filling?”
C. “Would you like to try our delicious and mouthwatering halo-halo?”
D. “May I bring you a serving of our famous black forest cake or would you
rather have a banana split?”

22. Prince Alden & Princess Phoebe wants to have a wedding reception in your
famous restaurant. Which type of service will you apply so that assembling food
would be less tedious?

A. French Service
B. American Service
C. Silver/Russian Service
D. Lauriat/Family Service

23. Shawie ordered Black Forest Cake and Brewed Coffee. How would you fill her
cup with coffee?

A. Pour the coffee on the right side of the guest and fill the cup ¾ full.
B. Pour the coffee on the left side of the guest and fill the cup ¾ full.
C. Pour the coffee on the left side of the guest and fill the cup approximately
mid-level
D. Pour the coffee on the right side of the guest and overfill the cup.

24. The guest paid cash for his meals. How will you reply to the guest if you received
P1,500.00 as payment for his order worth P1,400?
A. “Sir, I received P1,500.00
B. “Sir, I received P 1000.00
C. “Sir, I received P1,500.00, should I keep the change?”
D. “Sir, I received P1,500.00, I’ll be back for your change”

25. What will you say to the guest before entering her/his room during room service?

A. “Good morning Ma’am / Sir.”

B. “Good morning. Here’s your breakfast.”
C. “Good morning Ma’am/Sir. Here is your breakfast.”
D. “Good morning Ma’am/Sir. Here is your breakfast. May I come in?”

26. Which of the following descriptive phrase is NOT useful for convincing a
customer in sales presentation?
A. Hot and spicy Caldereta
B. Tender and juicy Sirloin
C. Hot steaming soup of the day
D. Expensive and refreshing drink
27. Which of the following is an appropriate wine and food pairing?
A. Chardonnay and white meat
B. Dessert wine and hard cheese
C. Red wine with crabs
D. Dessert wine with green vegetables

28. Which of the following statement is incorrect?

A. Serve hot food hot, cold foods cold

B. Complete the set-up of cutleries before proceeding to the service
C. Serve foods in proper sequence—heaviest to lightest
D. Alert the guest upon approaching the table and say “Excuse me.”

29. In assisting the diners, which among the following guidelines is true?
A. Do not talk to the children as your serve them
B. Position children within easy access of washrooms, exits and fire exits.
C. Do not wait for the cigarette butts to accumulate before changing an ashtray.
D. Another duty of the supervisor is changing ashtrays in the establishment’s
smoking section.

30. Which of the following wines should be served chilled at 8 C – 9 C?

A. White wine
B. Red wine
C. Champagne
D. Sparkling wine

31. In checking the information indicated in the bill of the customer, which one is not
included?

A. Name of guest and the server, table number, date, number of guests, items
ordered & quantity of orders.
B. Whether all items that were served are properly charged
C. Sales tax and service charge are added to the bill
D. Right check is used both for food and beverage orders

32. Which of the following equipment/tool is NOT used in the room service?
A. Trays
B. Plate Cover
C. Room service menu
D. Order slip

33. The ordered Crispy Pata of the customer is not yet ready. As a waiter, what will
you say?
A. “Excuse me, Ma’am/Sir. Your Crispy Pata is not yet ready to be served.”
B. “Excuse me, Ma’am/Sir. Please wait for your Crispy Pata.”
C. “Your Crispy Pata is uncooked yet, please be patient in waiting.”
 D. “Your Crispy Pata will be ready in 30 minutes. Shall I get you a bottle of cold
beer while you wait or would you like to savor one of our appetizers? You
have a choice of Ceviche, and hors d’oeuvre serving of Calamares?”
34. In listening and identifying the concern or problem of a customer, which
statement is correct?
A. Focus your eye contact on him, ask questions, nod to acknowledge his
statement.
B. You can correct wrong impressions if the customer is rude or shouting.
C. If the comment is an unsound accusation, disprove his accusation
D. You may interrupt and dig for details of his concern or complaint if the
customer is wrong.

35. Drink was spilled over the dress of the customer due to recklessness of waiter. In
handling the situation, which of the following is improper?
A. Wipe out spills right away and call the manager to pacify the guest and if
laundry service is available, offer to launder the dress spilled with drink.
B. Sincerely apologize and make a peace offering like a complimentary dessert.
C. Offer the customer to answer for the laundry cost of his/her garment or just
waive the charges for his/her meal.
D. Simply apologize to the customer by saying sorry with feelings.

36. Why is it important for a waiter to have a mastery of food and beverages offered
to the restaurant where he is employed?
A. To enable the waiter to make appropriate suggestions when the customers
inquires
B. To be able to sell food and beverages to wealthy customers
C. To be able show that he is intelligent and knowledgeable
D. To enable the waiter to give good impression to his manager or supervisor

37. How would you suggest a glass of white wine to the customer?
A. “May I bring you a glass of Chardonnay to complement your Steak Tanigue?”
B. “May I bring you a glass of Pinot Noir to complement your Steak Tanigue?”
C. “May I bring you a glass of Merlot to complement your Steak Tanigue?”
D. “May I bring you a glass of Cabernet Sauvignon to complement your Steak
Tanigue?”

38. If the customer knows exactly what he wants in main course, does it mean the
server cannot employ a few more up-selling techniques anymore?
A. Yes, because the customer already know what he wants to order.
B. Yes, because the customer may feel that you are too pushy.
C. No, you could still ask if he would like to add a soup or salad to his main
course.
D. No, you could still suggest another main course.

39. Do you think mentioning the name of the dish like “Your Pepper Steak, Sir” is
important in serving food?

A. No, because the customer already know what he ordered.

B. No, because the customer sees what is being served to him.
 C. Yes, to confirm that the proper dish is being served to the right customer.
D. Yes, to be not too silent in serving foods to the customers.

40. Evaluate which classification of wines is usually served as aperitif or before

dinner drink that is believed to have medical value?
A. Still or natural wines
B. Aromatic wines
C. Fortified wines
D. Sparkling wines

41. Which of the following phraseology is the best to say to the customer if you’re
having a difficulty obtaining approval with his credit card?

A. Sir, your credit card is not good. Give me other credit card
B. Sir, I have difficulty obtaining credit approval for your credit card, please pay
your bill in cash instead.
C. Do you mind settling the bill in cash?
D. Sir, I have difficulty obtaining credit approval for your credit card, do you have
any other card?

42. How would you handle an intoxicated customer?

A. Serve alcoholic drink even if he is heavily drunk, anyway he will pay his order.
B. Use rude language or humiliating statements or any aggressive reactions so
that the customer will have a sense of shame.
C. When the drunk customer begin to act in an scandalous and disturbing
manner, alert your manager who will escort him to a more private place in the
restaurant.
D. Offer food or coffee instead of alcohol unless he shows signs of vomiting or
choking that no food or drink is advisable.

43. How would you properly monitor the movement of supplies and equipment so
that losses can be easily traced?
A. Fill up the control sheet
B. Fill up the room service order form
C. List the supplies and equipment used in room service
D. The room service attendant must get the supplies and equipment immediately
after using.

44. How would you design a new menu for the new established restaurant?
A. Include names of dishes and promos
B. Design it with complete components of the menu preferably with pictures and
descriptions of dishes and prices
C. Only foods without allergens are included in the menu
D. Design it attractively and include more vegetarian dishes for healthy options

45. What would happen if white wine is NOT chilled at an appropriate temperature
before serving it to the customer?
 A. It has no effect on the white meat
B. The white meat will tastes good
C. It destroys the wine’s character and taste
D. It increases the guest’s appreciation of the wine
46. Create a possible solution so that the food is served to the right person. Which of
the following is the best?

A. Use a system coding

B. Don’t forget to ask the guest what did he/she orders
C. Ask the manager to accompany you in serving the food
D. Memorize the dish ordered by every customer

47. The waiter in Fortune Restaurant develop precautionary measures in carrying

loaded trays. Which of the following should NOT be included?

A. Place heavy items on the center to keep it balanced.

B. Bend the knees, not the back, when picking up a tray
C. Carry the loaded trays with your two hands at waist level
D. Bend the knees, not the back, when picking up a tray and when putting it
down.

48. What advice would you give to a new waiter when serving water EXCEPT one?

A. Place water in a water pitcher

B. Place a dry table napkin at the bottom of the pitcher to wipe off the moisture
C. Pour the water on the left side of the guest with the table napkin underneath
the pitcher.
D. Pour the water on the right side of the guest with the table napkin underneath
the pitcher

49. What will you say if you will suggest a toast of champagne when guests are
dining for a special celebration?

A. Would you like to have champagne for your celebration?

B. May I suggest a toast of Pinot Noir to highlight the occasion?
C. It seems that the group is celebrating a special occasion, may I suggest a
toast of red wine?
D. It seems that the group is celebrating a special occasion, may I suggest a
toast of Champagne to highlight the occasion?

50. What possible solution will you do if a foreign object was found in the food like
insect, staple wire, or plastic?

A. Apologize and get a replacement before taking out the contaminated food.
B. Waive the charges for the guest’s meal.
C. Apologize and take out the contaminated food and secretly remove the
foreign object found in the kitchen then serve it again.
D. Apologize and take out the food and cancel the charges for the guest’s meal.

Prepared by:
NEDIE C. CAIDO
T-III Reviewed, checked, and verified by:

CAROL D. CASTRENCE
Principal I