Republic of the Philippines

Department of Education
Division of Guihulngan City
GUIHULNGAN NATIONAL HIGH SCHOOL- HILAITAN
4TH QUARTER EXAMINATION
FOOD AND BEVERAGE SERVICES 9

MULTIPLE CHOICE
DIRECTION: Choose the best answer for the following questions.
1. What is a marketing strategy in a restaurant to convince the guest to spend more money?
a. Suggestive selling
b. Sale talk
c. Menu serving
d. Up-selling
2. What item in a menu that is most challenging to up-sell?
a. Dessert
b. Main course
c. Beverages
d. Drinks
3. What would happen if you train staff about up-selling?
a. Offer ideas on how to use colorful language when describing dishes
b. Servers can speak unethically about the preparation
c. Practice with other waiters to demonstrate how to discriminate guest
d. None of the above
4. The guest already ordered an appetizer. Then the waiter was up-selling them another dish that can
complement their order through describing the ingredients, cooking process or presentation of a
dish. What strategy did you observe that the waiter used?
a. Offer multiple suggestions.
b. Wine pairing
c. Use Embellished Descriptions.
d. All of the above
5. What actions would you take to perform up-selling?
a. Offer multiple suggestions
b. Use embellished descriptions
c. Wine pairing
d. All of the above
6. How would you explain wine pairing?
a. Wine pairing is a useless way to upsell to your guest.
b. Wine pairing can satisfy the customer’s palate with a well-paired wine.
c. Wine pairing is just a waste of time.
d. Food and wine pairings cannot improve the customer’s dining experience.
7. How would you improve up-selling strategy?
a. Do not understand the guest concerns as it is not necessary
b. Do not train your waiters
c. Waiters must be trained and practiced for sales techniques.
d. Use negative words to describe the item on a menu
8. What is a term that is used to describe the manner and method by which food is served to guest?
a. Service
b. Assistance
c. Cater
d. Operate
9. Which one of the following does NOT belong to the types of service?
a. French Service
b. Russian Service
c. American Service
d. Asian Service
10. What is a type of service in which guest select their meal from an attractive arrangement of food on
long serving tables?
a. Gueridon service
b. Family-type service
c. Buffet Service
d. Russian service
11. What is a type of service that is less formal than French, Russian or English?
a. American service
b. Banquet service
c. Gueridon service
d. Family-style service
12. How can you describe French Service?
a. It is a type of service in which guests select their meal from an attractive arrangement of
food.
b. This is formal type of service.
c. It does not require any special skills.
d. Considered as informal version of American service.
13. How can you describe the purpose of fish plate?
 a. For soup
b. For serving appetizers
c. For salad
d. For main course
14. How would you differentiate French service and American service?
a. They are both formal.
b. They are both informal.
c. French service is formal and American service is less formal.
d. French service is less formal and American service is formal.
15. What actions would you take to perform a French type of service?
a. All food is served and cleared from the right side of the guest
b. soil dishes should cleared only when all guest has completed their meals
c. Provide a finger bowl
d. All of the above
16. What would the result be if you don't follow the guidelines and etiquette in serving the guest?
a. The customers will feel being annoyed and irritated as how they are being treated
b. The customers will feel welcomed and comfortable
c. The customers will feel safe and secure
d. The customers may have a good dining experience.
17. How would you explain Gueridon service?
a. The guests either serve themselves.
b. Only one waiter serves the meal.
c. It utilizes a Gueridon trolley or cart, equipped with gas burners to bring and cook the food to
the dining area.
d. None of the above
18. How would you explain service?
a. It describe the manner and method by which food is served to guests in food service
operations.
b. It is considered a sophisticated service which provides much personal attention to guests.
c. Is normally used by hotels, resorts, country clubs, casinos, and restaurants with conference
rooms available for meetings or big events and gatherings.
d. All of the above
19. In Gueridon service, staff would be undergoing an extensive training program to ensure their
expertise. What would happen if they were not trained?
a. They don’t acquire the skills and expertise needed as a gueridon server.
b. It is not necessary to be trained.
c. Training will be useless.
d. Gueridon service does not require any special skills.
20. How would you define a guest with special needs?
a. These are guest that needs special treatment and assistance
b. These are guest that doesn’t need help
c. These are guest that is independent
d. They are the very important person
21. Which one of the following considered as those with special needs?
a. Chef
b. Adult
c. PWDs
d. Waiter
22. What is the main idea of seating guests with sight impairment in a relatively quiet place?
a. It will promote unkind behavior to them
b. To separate them with the other customer
c. To find them easier to concentrate on conversations
d. None of the above
23. What would happen if you seated hearing impaired customers in a noise place?
a. They feel important.
b. They find it fun and enjoyable.
c. They are comfortable.
d. They are not comfortable.
24. You have a guests that is hearing impaired, what actions would you take to communicate them?
a. Speak loudly and distinctly
b. Seat them in a noisy place
c. Stand in such a position that the customer is able to see your face clearly and speak directly
to them.
d. Describe food and drink items in complex manner
25. How could you develop an establishment that cater the needs of children?
a. Ensure that the seats are clean and then the trays and high chairs are clean and sanitized
b. Do not talk to the children as you serve them
c. Serve children as slowly as possible
d. Help children to select inappropriate menu item
26. What is the most important thing to do if your customers’ illness appears to be of a serious nature
while being served in the restaurant?
a. Let them get out of your restaurant.
b. Immediately call emergency services for an ambulance with a doctor for primary inspection
before taking the guest to the hospital.
 c. Take the guest directly to the hospital.
d. All of the above.
27. What is the standard Banquet table height and width for rectangular tables?
a. 30”-40”
b. 28”- 35”
c. 39” – 40”
d. 29” – 30”
28. What is the size of the round table intended for ten people?
a. 30”
b. 60”
c. 42”
d. 72”
29. What is the size of the rectangular table intended for six people?
a. 30x71 inch
b. 30x72 inch
c. 18x72 inch
d. 18x71 inch
30. What is the size of the rectangular table intended for four people?
a. 30x 58 inch
b. 18x 72 inch
c. 30x48 inch
d. 16x72 inch
31. What is the size of the round table intended for four people?
a. 36”
b. 30”
c. 42”
d. 48”
32. What is the size of the round table intended for seven to eight people?
a. 54”
b. 60”
c. 30x72 inch
d. 30x96 inch
33. What is the type of catering that takes place in a remote location, such as client’s home, park, and
décor is transported to that location?
a. Social catering
b. Business catering
c. On- premise catering
d. Off-premise catering
34. What is the items that is considered as high-maintenance?
a. Glass
b. Linens
c. Centerpieces
d. Cutlery
35. What is the type of caterers that supply only food for an event?
a. Social catering
b. Full-service caterers
c. Hot buffet caterers
d. Party food caterers
36. What type of catering includes events such as weddings, reunions, birthday parties, and charity
events.
a. Business catering
b. Off-premises catering
c. Social catering
d. On- premise catering
37. How can you describe centerpieces?
a. Are decorative attention-getters that many establishments use to enhance table
presentations.
b. Are cutlery such as knife, spoons, fork, and ladle
c. Are crockery such as plates, soup bowl, platter, show plate, and coffee set
d. All of the above
38. How would you describe On-premise catering?
a. A service takes place within the establishment
b. It takes place in a remote location such as a client's home
c. All food and decor is transported to a certain location
d. None of the above
39. How would you describe Off-premise catering?
a. A service takes place within the establishment
b. It takes place in a remote location such as a client's home
c. Hot foods that are delivered from their commissaries in insulted containers.
d. All of the above.
40. What example can you find that show on- premise catering?
a. Birthday party held in the physical premises of the establishment
b. Birthday party held in client’s home
c. Birthday party held in beach
 d. Birthday party held in park
41. What example can you find that show off- premise catering?
a. Wedding held in the physical premises of the establishment.
b. Meetings held in Essencia Hotel
c. Promenade held in Ike’s Catering.
d. Wedding held in client’s home
42. What example can you find that show social catering?
a. Civic meetings
b. Recognition banquets
c. Weddings
d. Stockholder meetings
43. How would you explain Herringbone Style Banquet Room Setup?
a. Is the most space saving design.
b. Is great for orientations or any other presentation when the guests will need to be writing or
eating while observing.
c. Is for diners that will involve a speaker.
d. This setup will allow for the most seats in a room.
44. How would you explain U- Shape Style Banquet room Setup?
a. This style works well for presentations where there will be interaction between the guests,
and the speaker.
b. This setup good if your event is a speech or lecture.
c. Seminar tables are most suitable for saving space with this setup.
d. All of the above
45. How would you explain theater style banquet setup?
a. The table placement in this setup consists of long rows of rectangle banquet tables with
seats on both sides.
b. This setup is the most space saving design.
c. This style setup can be used for meetings, dinners, or watching films.
d. None of the above.
46. How would you explain Classroom Style Banquet Setup?
a. This setup may administer for watching films or performances.
b. This setup is for diners that will involve a speaker.
c. This setup is great for orientations or any other presentation when the guests will need to be
writing or eating while observing.
d. All of the above.
47. What is the most important things to consider in foodservice industry?
a. Linens
b. Flatware
c. Glassware
d. Chinaware
48. What facts can you gather about crumbing the table?
a. It is a procedure for clearing the table of crumbs and other food particles.
b. It is interacting with the guest.
c. It is a table set up.
d. None of the above.

GOD BLESS!!!