HOLY CROSS COLLEGE OF CARIGARA

CARIGARA, LEYTE

A.Y. 2018-2019

JUNIOR HIGHSCHOOL DEPARTMENT

FOURTH FINAL EXAMINATION
(9- Understanding & Counsel)

SUBJECT: Food and Beverage Services 9 SCORE: _________

TEACHER: Mrs. Nicar Jessa I. Parena

NAME: ________________________________ YR. & SECTION: _________________

Test I: Knowledge
Direction: Multiple choice. Choose the correct answer and write it on the space provided.

____1. What type of linen is used to reduce the noise that the chinaware produces.
a. Table clothb. table napkin c. silence pad d. paper towel
____2. Silverware includes all of the following except _________________.
a. Cutlery b. spoon c. knife d. hollow ware
____3. Knives and all other utensils used for cutting are called _______________.
a. China ware b. cutlery c. flat ware d. hollow ware
____4. The bread and butter plate must be placed on the _____________ of the cover, above the
tines of the fork.
a. Left b. right c. middle d. bottom
____5. _________________ is placed above the tip of the dinner knife, at the right of the cover.
a. Salt and pepper shaker b. gravy boat c. water goblet d. dessert spoon
____6. When does a good dining experience of a guest begin?
a. As the guest receive the menu
b. As the guest welcomed
c. As the guest is seated
d. As the guest begins eating
____7. Greeting a guest must include all the following EXCEPT ________________.
a. A pleasant smile
b. Eye contact
c. A brief meaningful phrase of welcome
d. A firm hand shake
____8. What is the term used to refer to a promise for a table in a restaurant?
a. Commitment b. covenant c. reservation d. stipulation
____9. What can be done in the event that a prompt welcome is not possible because a server is
busy attending to the needs of the other guests?
a. Let the guests wait
b. Give them a hand signal to wait to let them know that you saw them.
c. Apologize and tell them that you will attend them immediately.
d. Hand them the menu without saying anything.
____10. Which of the following information is not needed when taking reservation?
a. Contact information
b. Gender of the guests
c. Date and time of reservation
d. Guest’s name
____11. Where should reservations be recorded?
a. Balance sheet b. booking sheet c. record book d. sales record
____12. What is the sweet course or dish such as of fruit, ice cream or pastry, served at the end
of a meal?
a. Delicacy b. dessert c. appetizer d. entrée
____13. When a server answers a guests question about the menu with an opinion, he or she is
making a _________________________.
a. Suggestion b. recommendation c. upselling d. overselling
____14. Which of the following is a time saving technique in taking the guests’ order?
a. Using a notepad
b. Talking swiftly
c. Using abbreviations
d. Using a video recorder
____15. What type of service is considered to be the most expensive and elegant wherein the
food is either cooked or completed at a side table?
a. French service
b. Russian service
c. American service
d. English service

Test II. Process

Direction: Write in a paragraph form your ideal restaurant. (15 points)
Use the back of your paper.

Test III. Understanding

Direction: Answer the following question.

1. Why do we have to learn the proper way of taking and serving the guests in the
restaurant?
2. How the good manner or positive attitude helps the success of every dining of the guests?
 HOLY CROSS COLLEGE OF CARIGARA
CARIGARA, LEYTE

A.Y. 2018-2019

JUNIOR HIGHSCHOOL DEPARTMENT

FOURTH FINAL EXAMINATION
(9- Piety)

SUBJECT: Local Guiding Services 9 SCORE: _________

TEACHER: Mrs. Nicar Jessa I. Parena

NAME: ________________________________ YR. & SECTION: _________________

Test I.(Knowledge)
Direction: Read the statement carefully. Write T if the statement is correct otherwise F if the
statement is incorrect on the space provided before each item.

_______1. Tour program or itinerary is necessary.

_______2. Information is not really needed in the itinerary.
_______3. Number of tourists should be included in the tour program.
_______4. Title of the program must be included.
_______5. Information should be easy to understand.
_______6. All the names of the tourists must be included in the tour program.
_______7. Itinerary is made by a travel agency for the client or tourist.
_______8. Tour guides must be carefully aware all the details in the itinerary.
_______9. Attractions and activities are the heart of the tour program.
_______10. Time and distance is particular in the tour.

Test II. (Process)

Direction: Paraphrase the following text to make it understandable to tourists.

1. “There's more to see in Kalanggaman Island than its impressive sandbar – here, you'll find
refuge in the tranquility and sparkling blue waters of the ocean, bluer than blue than its
famed neighboring seas in Cebu and Bohol. Dare to be different and explore more of the
Visayan region starting in Leyte.”
2. “Touted as one of the Philippines’ premier tourist destination, Boracay is a tropical paradise
off the province of Aklan in the Philippines, and is internationally known for its fine, white
sand beaches that captivate every adventurer and nature lover’s heart. It is a very small yet
fascinating island that only stretches up to 7 kilometers with a width of only 1 kilometer at
its narrowest.”

CRITERI 10 5 1
A
Interesting
Easy to
understand

Test III.(Understanding)
Direction: Understand the question and explain your answer.

1. Explain the essence of tour program or itinerary.

Criteria 10 7 5 3 1
Content
and
Relevance