1st Quarter Diagnostic Examination in Food and Beverage Services
1st Quarter Diagnostic Examination in Food and Beverage Services
1st Quarter Diagnostic Examination in Food and Beverage Services
D epartment of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OFFICE QUEZON CITY
COMMONWEALTH HIGH SCHOOL
Ecol St., Commonwealth, Quezon City
WEEKLY LEARNING PLAN
1ST QUARTER DIAGNOSTIC EXAMINATION IN FOOD AND BEVERAGE SERVICES
MULTIPLE CHOICE: Read the statement carefully, and write the letter of your answer on the space provided.
_____1.it is the arrangement of dining area (room, table or seat) that customers use at a later time.
a.call ahead b.manual reservation n c.online reservation d.reservation
_____2.type of reservation wherein the customer will go directly to the restaurant.
a.call ahead b.manual reservation c.online reservation d.reservation
_____3.reservation that use internet through website,where the information needed is keyed in.
a.call ahead b.manual reservation c.online reservation d.reservation
_____4.reservation that the guest call the restaurant when they are on their way 20-30 minutes before they arrive.
a.call ahead b.manual reservation c.online reservation d.reservation
_____5.type of food service also known as central kitchen or food factory
a.commissary b.conventional c.ready prepared d.assembly-serve
_____6.it is the most common type of food service system.
a.commissary b.conventional c.ready prepared d.assembly-serve
_____7.in this system the food is purchased then stored either chilled or frozen for later use.
a.commissary b.conventional c.ready prepared d.assembly-serve
_____8.in this system the food is produced onsite, usually chilled or reheated then serve to customers on site.
a.commissary b.conventional c.ready prepared d.assembly-serve
_____9.it is the space that is require for one diner or arrangement for single diner.
a.table setting b.table arrangement c.cover d.table skirting
_____10.these are all advantage of reservation, except one.
a.fairness b.higher checks c.special occasion d.absent customers
_____11.which of the following is not an alternative to reservation.
a.waiting list b.pager c.call-ahead list d.conventional
_____12.it is a French term which means ”put into place”
a.du juor b.a la cartē c.mise in place d.degustation
_____13.these are the materials needed when preparing a table
. a.table cloth b.table setting c.table runner d.table appointments
____ 14. It refers to the way a table is set with tableware for serving and eating.
a.table cloth b.table setting c.table runner d.table appointments
____15. Which of the following is NOT the cause of breakage of table implements.
a.mechanical impact b.laziness c.thermal shock d.improper bussing
_____16.breakage that result from object-to object contact.
a. mechanical impact b.improper bussing c.thermal shock d.inattentiveness
_____17.this is the sudden change of temperature that can cause breakage .
a. mechanical impact b.improper bussing c.thermal shock d.inattentiveness
_____18.it is the use of equipment for other purpose that what is intended for that cause breakage.
a.improper bussing b.thermal shock c. . improper handling and misuse of equipment
_____19.this happen when service personnel are absent –minded while carrying breakable equipment.
a. mechanical impact b.improper bussing c.thermal shock d.inattentiveness
_____20.wet or slippery floor is an example of what breakage factor.
a. mechanical impact b.environmental c.thermal shock d.inattentiveness
_____21.it is a rectangular cloth used at the table for wiping the mouth and fingers while eating.
a.towel b.handkerchief c.tissue d.table napkin
_____22.it is the type of decorative folding done with a napkin,it can be done as an art or as a hobby.
a.table setting b.table arrangement c.napkin folding d.origami
_____23.which of the following is NOT the reason why we need table napkin folding. to enhance dining experience
b.to beautify table presentation c.for viewing purposes
_____24.it is used to decorate tables for different occasions. a.table setting b.table skirting c.napkin folding d.origami
____ _ 25. restaurant personnel that has overall responsibility for food and beverage services. a.bus boy b.head waiter
c.general manager d.station head waiter
_____26.they also known as the “learner” a.bus boy b.head waiter c.apprentice d.station head waiter
_____27.he/she is responsible for all the earnings of the food and beverage operation. a.bus boy b.cashier c.general
manager d.station head waiter
_____28.he has the overall in-charge of the staff team in the dining area. a.head waiter b.asst.station head waiter
c.general manager d.station head waiter
_____29.he has the responsibility in cleaning tables and put stocks/condiments on sideboard station. a.bus boy b.head
waiter c.general manager d.station head waiter
_____30.he acts as a reliever for station head waiter. a.bus boy b.head waiter c.general manager d.station waiter
_____31.it is a list of food and beverages that is offered in a restaurant. a.menu b.card c.receipt d.credit card
_____32.he/she is the first person who greets and welcome the guest in a restaurant. a.bus boy b.head waiter c.general
manager d.receptionist
_____33.a multiple choice menu that is priced separately or individually a.california menu b.a la carte c.du jour
d.static menu
_____34. showcasing the chef’s flair for combining flavor and textures. a.california menu b.a la carte c.du jour
d.degustation
_____35.menu that items for breakfast,lunch and dinner are offered throughout the day. a.california menu b.dinner
menu c.du jour d.static menu
_____36.menu that does not change everyday. a.california menu b.lunch menu c.du jour d.static menu
_____37.menu that is suitable for busy business people. a.breakfast menu b.a la carte c.du jour d.static menu
_____38.menu that is different everyday. a.california menu b.a la carte c.du jour d. static menu
_____39.menu that is more elaborate as guest have more time to eat, include alcoholic drinks.
a.california menu b.dinner menu c.lunch menu d.static menu
_____40.menu that is offered by the restaurant that caters to the public with sweet tooth a.dessert menu b.a la carte
c.du jour d.static menu
II.INSTRUCTION: TRUE OR FALSE. Draw 😊 TRUE if the statement is Correct and ☹ if the statement is
Wrong. _______1.Reservation are advanced bookings by customers to hold a table.
_______2.An advantage of taking reservations is that you know exactly the number of people you need to feed at a
specific or given time
. ______3.Counter service is ideally for diners who go for fast service since they have very limited time to eat.
_______4.Every food service establishments accepts reservations.
_______5.Caferteria service refers to pre-packed food display in a counter.
Prepared by: Julita B. Penamante
Amy Rose M. Pascua