SEMIRARA NATIONAL HIGHSCHOOL TRAINING CENTER

Trainers Methodology 1 Training Center

WRITTEN EXAM
DIRECTION: Answer the following questions as briefly and concisely as
you can. Answer only. Use separate sheet in answering.

Multiple Choice Question. Write the letter of the correct answer on the space
provided before the number.

_________1. It is a list of food and/or beverage than can be served to a guest

at a price.
a. Entree c. Menu
b. A la carte d. Materials

_________2. What do we call to a menu which is a multiple choice menu?

a. A la carte c. Du juor
b. Table d’hote D. Static Menu

_________3. It is a type of menu that offers desserts that are specific to

particular restaurants.
a. Du juor Menu c. Static Menu
b. Dessert Menu d. Wine/Beverage Menu

_________4. It is considered as the most important planning control to run a

food service operation in any food service organization?
a. Food C. Beverage
b. Menu D. Price

_________5. A term that refers to “fixed menu”?

a. A la carte Menu c. Wine/Beverage Menu
b. Table d’hote Menu d. Static Menu

__________6. It is a sales technique where the employee asks the customer if

they would like to include an additional purchase or recommends a product
which might suit the client?

a. Consultative Selling c. Aggressive Selling

b. Need-oriented Selling d. suggestive selling

__________7. It is the way in which a waiter/server record orders accurately,

securing the recorded data and delivering the same time.
a. Taking Order c. Repeating Order
b. Serving Order d. Welcoming Guest

________8. The following are accessories used to take food and beverage
orders except:
 a. Pens c. Menu card
b. Order Slip d. Water Goblet

_________9. It is a French term meaning "everything is in its place" and

refers to preparation carried out before the day's cooking begins?
a. Demitasse c. Mise-en-scene
b. Mise-en-place d. Sommelier
__________10. The following are the basic classification of Table d’hote
menus except:

a. Banquet
b. Buffet
c. Lounge
d. Coffee House
__________11. The following are the basic procedures in taking food and
beverage orders except:
a. Take the Order
b. Suggestive Selling
c. Approach to the Table
d. Inform the guests about the wine/Beverage List.

__________12. It is a commercial establishment committed to the sale of food

and beverage.
a. Restaurant
b. Mall
c. Movie House
d. None of these

__________13. It is the term denotes all the cutting implements such as

knives.
a. Disposables c. Cutlery
b. Cover d. none of the above

_________14. Why there is a need not to give a dirty menu to guest?

a. It creates a bad impression of the establishment

b. It will attract guests to choose a specific meal.
c. It will create a first impression that your guest receives and will
decide what food to order.
d. It will create an interesting idea and boost guest curiosity.

__________15. The following are jobs of a first aider except:

a. Always avoid endangering yourself

b. Ensure that victim is safe from danger
c. Check the victim’s condition and asses his or her injuries
d. Touch a wound with your fingers.
 ANSWER KEY

1. C
2. A
3. B
4. A
5. B
6. D
7. A
8. D
9. B
10. C
11. D
12. A
13. C
14. A
15. D