BONTOC NATIONAL HIGH SCHOOL

San Ramon, Bontoc, Southern Leyte

FIRST PERIODICAL EXAMINATION IN TVE 10

NAME:______________________________________ DATE:_____________
GRADE & SECTION:___________________________ SCORE:____________

I. MULTIPLE CHOICE. Read the statements carefully and choose the letter of the best answer.

1. What is the other term for number of person?

a. Guest b. Pax c. Fax d. Pox

2. How many rings are you going to answer the telephone?

a. 1 b. 2 c. 3 d. 4

3. It refers to tools used for eating, covering the table, and serving the food?
a. Table Appointments b. Table Furnishing c. Table Assignment d. Table Equipments

4. A heavy pad of material underneath the table to improve the appearance of the table cloth, to protect the table from hot dishes is called
.
a. Table Cloth b. Top Cloth c. Table Runner d. Silence Cloth

5. What dinnerware is made from refined clay and is more resistant to breakage than pottery?
a. Stoneware b. Earthenware c. Ovenware d. Melamine

6. What flatware is used for non-syrup dessert?

a. dessert spoon b. dessert knife c. dessert bowl d. dessert fork

7. Where do we place the fish fork?

a. right side of the place setting c. left side of the place setting
b. upper side of the place setting d. on the plate

8. Where does a table napkin be placed?

a. left b. right c. upper d. below

9. What is to be used for a syrupy dessert?

a. dessert plate b. dessert knife c. dessert bowl d. dessert glass

10. A dinner plate measures diameter.

a. 10” b. 12” c. 8” d. 11”

11. What cup is used for different kinds of soup?

a. coffee cup b. bouillon cup c. dessert cup d. soup cup

12. In Sheraton’s 11 Service Basics, it means guiding guest to their destination. What is it?
a. 10-5 Rule b. Have Fun c. Extend Courtesy d. Escort Our Guest

13. In answering the telephone, one must project a ________ on voice?

a. authority b. smile c. laugh d. politeness

14. A long narrow strips of cloth used on bare tables which provide variety to complement the design.
a. runner b. place mat c. top cloth d. silence cloth

15. A type of glass which has a shorter stem.

a. stemware b. tumblers c. footed ware d. wine glass

16. A fish plate usually measure ________ diameter?

a. 8” b. 10” c. 12” d. 14”
17. What to prepare before answering the phone?
a. pen and paper b. telephone and pen c. pen and message slip d. telephone and slip

18. A chemical name for plastic ware is called ________.

a. Melamine b. Chinaware c. Porcelain d. Ovenware
19. What plate is used as an under liner for everything?
a. Soup liner b. Show plate c. Placemat d. Dinner plate

20. A type of glassware which has a longer stem.

a. tumbler b. footed ware c. stemware d. wine glass

21. A table appointment used to serve, dip, cut or spear food is known as ?
a. Flatware b. Stemware c. Dinnerware d. Beverage ware

22. All are details of reservation EXCEPT .

a. Date of Reservation b. Time of Arrival c. Contact details of a person d. Reservation number

23. Servers are trained to use "upselling techniques" such as:

a. Being pleasant to all guests in order to increase tips.
b. Offering soup or a salad before a meal, and dessert with coffee after a meal.
c. Adding more food items to the customers' meals.
d. Hurrying customers to leave after they have finished their meals in order to increase the restaurant's revenue.

24. Whish statement is NOT TRUE?

a. A food attendant should be pleasing and presentable
b. A food attendant should doubt the credibility of a guest.
c. A food attendant should be willing to respect guest whenever he is.
d. A food attendant should be eloquent.

25. How will you define a good food attendant?

a. Charming b. Clean c. Patient d. Understanding

26. One reason why some restaurant servers disclose the amount of their tips to the restaurant is because they
a. want an increase in wages. c. share tips with coworkers.
b. are not required to pay taxes. d. expect to receive promotions.

27. Complete the analogy- escargot fork: escargot –teaspoon:

a. Coffee b. Tea Cup c. Bread d. Tea

28. How will you provide a good ambiance to your customers?

a. Provide a clean environment
b. Provide loud music
c. Provide good food
d. Provide an inviting place

29. One day in your restaurant, customer complaints about the stinky table cloth. How are you going to deal with this?
a. Just ignore it anyway it is not the food. c. Look for something to cover it.
b. Get another table cloth and change it d. Ask for an apology and provide another cloth.

30. In a restaurant where you are the food attendant, you are told to wash the mountain of dishes with no company. And there are many
customers. What is the best thing to do?
a. Wash everything hurriedly so you can make another work.
b. Wash everything with care.
c. Wash the dishes slowly anyway, it won’t matter.
d. Wash dishes carefully.

II. ESSAY. Explicate the following. (10)

How will you apply your knowledge in taking care of linens with your everyday life?

-Miss Garzon-