FRANCISCO G.

NEPOMUCENO MEMORIAL HIGH SCHOOL

Citicenter, Pandan, Angeles City
QUARTER 2: UNIT TEST
TLE - Food and Beverage Services 10

Name: ___________________________________ Score: _______________________

Section: __________________________________ Date: ________________________
Teacher: _________________________________ Parents’ Signature: _____________

Directions: Encircle the letter of the correct answer.

1. How else should you state an acceptable standard spiel when asking the guest table approval before
seating?
A. Is this table okay ma’am/sir?
B. Do you want this seat ma’am/sir?
C. How about seating here ma’am/sir?
D. Will this table be alright for you ma’am/sir?
2. A couple entered the restaurant; however, all the tables were already occupied. As a receptionist, what will
you say to the couple?
A. “I’m sorry sir/ma’am, we are fully occupied.”
B. “I’m sorry sir/ma’am but all seats are full at this moment, would you like to have a drink while waiting?
C. “My apology sir/ma’am but all seats are occupied at the moment. Would you like waiting at the lounge
and I’ll call the moment we have a table available for you.”
D. “My apology sir/ma’am but all seats are taken at the moment. Would you mind waiting at the lounge for
five minutes and I’ll call the moment we have a table available for you?”
3. Which of the following pointers should be observed when taking orders?
A. Always have a sharp pencil or pen.
B. Approach the guests after you have given them the time to look at the menu.
C. Take the order from the female member to her right and go clockwise. If there are children, begin with
them.
D. All of the above
4. Who among the following people buys goods and services offered in a restaurant?
A. Boss B. Customer C. Manager D. Staff
5. How will a receptionist lead guests to their seat?
A. Fingers Closed B. Fingers Open C. Palms Closed D. Palms Open
6. Who will greet the customer first upon entering a restaurant?
A. Captain B. Chef C. Receptionist D. Waiter
7. What should be offered or served to customers while taking orders?
A. Coffee and bread rolls C. Milk and bread rolls
B. Juice and bread rolls D. Water and bread rolls
8. What does an Ala Carte Menu mean?
A. A menu that doesn’t change every day.
B. A multiple choice of menu with group prices.
C. A multiple choice of menu with individual prices.
D. Usually used in room service, consist of continental and American breakfast.
9. When serving beverages, who among the following guests will you serve first?
A. Gentlemen B. Ladies C. Professionals D. Senior Citizen
10. What are the most appropriate ways to greet a regular customer?
A. Good Luck C. This way please
B. Hello D. Welcome back sir, we are glad to see you again!

11. How important is Restaurant Technology when it comes to maintaining connection between a restaurant
and kitchen?
A. It doesn’t matter at all.
B. It makes the whole process slow.
C. It’s making the whole operation chaotic.
D. It’s one way to help them to understand the whole operation that is happening.
12. Which of the following foods can be paired with champagne?
A. Beef B. Chicken and Hand Cheese C. Fish D. Pork
13. How do you call the price list of food and beverage items available in restaurants?
A. A la Carte B. Food list C. Menu D. Table d’Hote
14. Which of the customers should be seated first when seating guests?
A. Gentlemen B. Host/Hostess C. Ladies D. Waiter
15. What type of customer may wish to be near the entrance of the room to avoid long walk?
A. Children B. Elderly or Handicapped Persons C. Teenagers D. Young Couples
16. What type of customer prefers a quiet corner with a good view?
A. Children B. Handicapped Persons C. Senior Citizens D. Young Couples
17. What does it mean when you establish a working relationship to cooperate on a matter of mutual concern?
A. Building B. Establishment C. Liaise D. Restaurant
18. What kind of welcome or greeting is acceptable at this time of day, 8:00 PM?
A. Good Afternoon B. Good Evening C. Good Morning D. Good Noon
19. What kind of welcome or greeting is acceptable at this time of day, 4:00 PM?
A. Good Afternoon B. Good Evening C. Good Morning D. Good Noon
20. What kind of welcome or greeting is acceptable at this time of day, 11:30 AM?
A. Good Afternoon B. Good Evening C. Good Morning D. Good Noon
21. Which of the following is NOT included when taking orders?
A. Trust your memory with the orders.
B. Always have a sharp pencil or pen and order forms.
C. Stand erect to the left of the guest with the order pad.
D. Approach the guests after you have given them time to look at the menu.
22. What do you call the free drinks offered to guests once they arrived or seated?
A. Complimentary Drinks B. Freebies C. Promo D. Up Selling
23. Which of the following is NOT part of restaurant management?
A. Customer B. Host/Hostess C. Restaurant Manager D. Trainee
24. What type of menu usually serves cereals, eggs, sausages, and bacon?
A. Breakfast Menu B. Cycle MenuC. Dinner Menu D. Lunch Menu
25. What type of menu has larger and elongated serving portions for guests to have more time and leisure for
eating?
A. Breakfast Menu B. Cycle MenuC. Dinner Menu D. Lunch Menu
26. Which of the following type of menu is composed mostly of light and informal meals?
A. Breakfast Menu B. Cycle MenuC. Dinner Menu D. Lunch Menu
27. What order entry tool provides all the items in the menu list to take note of customers order quickly?
A. Computer System C. Electronic Order Pad System
B. Duplicate Docket System D. POS System
28. Which of the following menu is also known as “Chef Tasting Menu”?
A. Daily Menu B. Degustation Menu C. De Jour Menu D. Dinner Menu
29. What type of menu offers one or more variants of each dish at fixed prices?
A. Cycle Menu B. Du Jour Menu C. Table D’Hote Menu D. Static Menu
30. Which type of system describes a traditional manual system that can be preprinted?
A. Computer System C. POS System
B. Duplicate Docket System D. Triplicate Docket System
31. Which of the following menu is the most common, pre-determined menu and does not need to change
every day?
A. Daily Menu B. Dinner Menu C. Lunch Menu D. Static Menu
32. Which type of menu feature items that change daily?
A. A La Carte Menu B. California Menu C. Cycle Menu D. Du Jour Menu
33. What type of menu is a multiple-choice menu that shows portioned dishes and priced individually?
A. A La Carte Menu B. Breakfast Menu C. Dinner Menu D. Lunch Menu
34. Which of the following computerized systems enables electronics management of food and beverage
orders?
A. F and B System B. Manual System C. POS System D. Software System
35. What do we call a guideline when we treat customers with courtesy they merit in relation to the taking of
the order, processing of the order and presentation of the account for payment?
A. Accuracy B. Customer service C. Honesty D. Speed
36. What guidelines cover policy such as not charging for items that were not delivered or not charging person
X for something that person Y received?
A. Accuracy B. Customer service C. Honesty D. Speed
37. Which of the following is NOT included in pre-meal services?
A. Bar service C. Lounge and waiting areas
B. Free meal D. Valet services
38. What is the other term for receptionist?
 A. Doorman B. Host/Hostess C. Waiter D. Valet Parker
39. What part of the body will you use when pouring the wine?
A. Elbow B. Finger C. Palm D. Wrist
40. To whom should you offer the wine list?
A. Elderly B. Gentlemen C. Host D. Ladies
41. One of your roles as a server is to assist customers with special needs. If your customer has a child below
five years old, which of the following will you offer?
A. Booster B. Playmates C. Rides D. Toys
42. Where should the waiter position himself in order taking?
A. Corner of the table C. Left side of the host
B. Enter of the table D. Right side of the host
43. How would you explain dishes to your guest during order taking to help the guest decide what to order?
A. Describe the step-by-step procedure on how to prepare the listed dish.
B. Explain the preparation, ingredients, and final presentation of listed dishes.
C. Pronounce the dishes creatively that would surely get the guest’s attention.
D. Excessively give details on a listed menu items using mouthwatering adjectives.
44. Where does the waiter position himself when serving bread?
A. Any side of the guest C. Left side hand of the guest
B. Infront of the guest D. Right side hand of the guest
45. Where does an accompaniment should be placed if a dish contains two or more items?
A. Left B. Right C. Top D. Underneath
46. What is the shape of the napkin after successfully draping on the lap of each guest?
A. Diamond B. Rectangle C. Square D. Triangle
47. What seems likely to be the hospitality connotation: “greet and seat”?
A. Welcoming the guest with a golden smile before seating them.
B. Greeting guests on arrival and accompanying them to seat them.
C. Checking the reservation with sincerity and leading them to the table.
D. Acknowledging the guest arrival with proper salutation using their surname.
48. Which of the following is the BEST recommended spiel to welcome and greet guests on arrival?
A. Welcome to our grand restaurant night, it is a night for you to remember!
B. How are you today Ma’am, Isn’t it cold today? Do you have reservations?
C. Good morning Ma’am, how are you today? Are we holding any reservation from you?
D. Good morning Ma’am, welcome to VNHS restaurant, are we holding any reservation from you?
49. 2. What is the most important factor to show in greeting guests?
A. Ambiance B. Price C. Smile D. Status
50. What attitude must be possessed by a waiter in observing and/or attending guest’s special needs to let
them feel a warm and sincere welcome?
A. Discreet B. Obsessive C. Proactive D. Quiet