Food Service NC II

NAME: __________________________________YEAR and SECTION: ___________SCORE:_______

Direction: Read each item carefully. Encircle the letter that corresponds to your choice.
In case that the answer is not found on the choices, write your answer before the number.
Please choose the best answer.
1. A type of service that is also known as “Plated service”.
a. Russian Service b. American Service c. Buffet service d. French service
2. A type of service that is usually done for “a la carte” orders.
a. Russian Service b. American Service c. Buffet service d. French service
3. A type of service that is usually done for banquet functions like weddings and birthdays.
a. Russian Service b. Counter service c. Fast food d. French service
4. A type of service where in the food is pre-arranged in a platter with enough servings for one table.
a. Russian Service b. American Service c. Buffet service d. French service
5. ____________ is self-service where the guests have to line up to get their food in a station.
a. Russian Service b. American Service c. Buffet service d. French service
6. A type of service where in the food are arranged in a sequence from cold to hot dishes and desserts.
a. Russian Service b. American Service c. Buffet service d. French service
7. The risk in this type of service is the possibility of food shortage if there is no server who will control
the food in the station.
a. Russian Service b. American Service c. Buffet service d. French service
8. It is a type of service that involves tableside preparation.
a. Russian Service b. American Service c. Buffet Service d. French Service
9. It is a type of service that is usually done by chef or head waiter/server.
a. Russian Service b. American Service c. Buffet Service d. French Service
10. It is a type of service that is also known as “commis de rang.”
a. Russian Service b. American Service c. Buffet Service d. French Service
11. What type of service where in the food are pre-packed and displayed in the counter.
a. Fast food operation b. Counter operation c. Window operation d. Cafeteria
12. In the Philippines it resembles the take home counter.
a. Fast food operation b. Counter operation c. Window operation d. Cafeteria
13. This type of service id ideal for diners who go for fast service since they have very limited time to eat.
a. Fast food operation b. Counter operation c. Window operation d. Cafeteria
14. This service is very common among food chain like Mang Inasal, KFC and Chowking.
a. Fast food operation b. Counter operation c. Window operation d. Cafeteria
15. A type of service that is already prepared and displayed in the counter and ready to serve.
a. Fast food operation b. Counter operation c. Window operation d. Cafeteria
16. It is a type of service where in the freshness of the food is not guarantee because it is pre-packed and
displayed in the counter.
a. Fast food operation b. Counter operation c. Window operation d. Cafeteria
For items number 17-20 use the choices below to identify what type of food service the following
establishments are offering. Write the letter of your answer on the space provided.
a. Counter service b. Window operation c. American service d. Fast food
17. Angels Burger _____
18. Pizza Hut _____
19. Star Bucks _____
20. Greenwich __________________.

21. What are the important keys to have efficient table service?
a. Service and supplies b. Food and facilities c. Server and amenities d. Food and drinks
22. A common daily routine that must be done before opening the establishment.
a. Daily briefing
 b. Checking promotional items.
c. Checking and preparing all the supplies.
d. Cleaning and preparing the establishment.
23. It is a type of food service that requires “first in first out” display technique to avoid food spoilage or
deterioration.
a. American service b. Fast foodservice c. Counter service d. Russian service
24. A type of food service that is partially prepared and pre-cut in the kitchen. Then the preparation is
completed in the trolley at the side of the guests’ table.
a. Mobile service b. French service c. Russian service d. Fast food service
25. It is a type of food service that do not expect VIPs’ serving instruction except.
a. French service b. Mobile service c. Cafeteria d. Window service
26. What should be done before presenting the bill to your guest?
a. Reviewing the bill
b. Taking the payment
c. Giving the change to the guest
d. Closing the order by the cashier
27. What should be done after closing the bill/order of your guest?
a. After giving the change.
b. Guest will leave the table.
c. Presenting the bill to the guest
d. Taking the payment to the guest
28. Which of the following is the right time to take food order to your guest?
a. After presenting the menu.
b. After escorting the guest into their table.
c. After serving the water and other complimentary items.
d. After informing the guests about out of stock/promotional items.
29. What must be done after taking your customers order?
a. Repeat their order and how it can be done.
b. Arrange the utensils and other things in their table.
c. Inform about their bill especially if it will cost much.
d. Encode their order and transmit directly to kitchen.
30. When is the right time to suggest other food menu to the guest?
a. If the guest is undecided.
b. After presenting the menu.
c. After repeating their orders
d. After informing the guest about the out of stock item/s.
31. When will you ask the guest if they have made reservation?
a. Upon greetings.
b. Upon giving the menu.
c. Upon escorting to their table.
d. None of the above.
32. When will you ask the guest if they want additional order?
a. Upon giving the menu
b. Before leaving the table
c. Upon repeating their order
d. Upon taking back the menu
33. The following are basic steps on how to take food orders except:
a. Greet the guest.
b. Ask for reserve table.
c. Give the menu.
d. Give the bills and ask what the mode of payment is.
34. The following are important things to observe in giving bills to the guest except:
a. Bills should be settled with privacy.
b. Mentioned the change in giving the receipt.
 c. Ask for valid I.D. if walk in guest.
d. Present the bill to the host.
35. For efficient service, which of the following is not advisable?
a. Familiarize the dining set up.
b. Stay at the counter all the time.
c. Lead the guest towards their table.
d. Serve in advance their beverages.
36. Which of the following is not applicable in taking orders?
a. Ask for manner of preparation.
b. Ask if he has a reservation.
c. Mention the amount in giving bills.
d. Mention the amount of his change of bills.
37. Which of the following is one of the common competencies in Bread and Pastry?
a. Work in team environment
b. Practice career professionalism
c. Practice occupational health and safety procedures
d. Perform workplace and safety practices
38. Which of the following does not belong to common competencies in Bread and Pastry?
a. Provide effective customer services.
b. Perform computer operations.
c. Perform workplace and safety practices.
d. Participate in workplace communication.
39. Welcome and greet the guest.
Offer drinks and offer your complimentary food and drinks.
Present the menu.
Take food order.
These steps are only applicable in what type of service?
a. Counter service b. Fast food c. American service d. Window service
40. Welcoming and greeting the guest, leading the guest towards the counter, letting him choose what to
order in the posted menu, letting him pay at the counter are steps only applicable in what type of
service?
a. Counter service b. Cafeteria c. Fast food d. Mobile service
41. Credit cards and debit cards are mostly applicable in what type of food service?
a. Mobile service b. American Service c. Fast food d. Buffet service
42. Welcoming and greeting the guest, leading the guest towards the counter, letting him choose what to
order in the food displayed at the counter, letting him pay at the end of the counter are steps only
applicable in what type of service?
a. Counter service b. American Service c. Window service d. Fast food
43. Welcoming and greeting the guest, leading the guest towards the counter, letting him choose what to
order in the pre-packed food displayed at the counter, letting him pay at the end of the counter are
steps only applicable in what type of service?
a. Fast food b. Counter service c. American service d. Cafeteria
44. Welcoming and greeting the guest, leading the guest towards the counter, letting him choose what to
order in the posted menu at the counter, packing of food, letting him pay at the end of the counter are
steps applicable only in what type of service?
a. Mobile service b. Counter service c. Fast food d. Window service.
45. The food is pre-arranged in the platter with enough servings for one table, then the waiter dishes out
from the platter to the individual plates of guests from the left side.
What type of service is referring to?
a. American service b. Russian service c. French service d. Counter service
46. Which of the following statement should give you organize and smooth flow of service?
a. Renovations of your outlets and other adjustments.
b. Prompt and personalized response to guests’ needs and requests.
c. Pleasant disposition must be demonstrated through smile, eye contact, body movements and friendly
service.
 d. Division of labor and proper delegation of responsibilities among staff.
47. The following statements are not important in dealing customer objections and negativism except:
a. Avoid over reactions.
b. Do not admit that the objection is valid.
c. Call the police that are on duty.
d. Write all the complaints in the log book immediately.
48. Which of the following will give convenience to walk-in guest?
a. Letting them stay at the waiting lounge.
b. Room service made available for house guests.
c. An advanced preparation whereby a par stock is maintained and supplies are replenished.
d. Operation meetings at least once a month or weekly.
49. How will you respond to a very strong ego needs of your guest?
a. Always have suggestion box or simple survey form.
b. Have daily briefing, reminders and special serving instruction to your staff.
c. Give prompt attention, appreciation and recognition.
d. Create performance audit and customers survey.
50. The following statements are important in dealing customer objections and negativism except?
a. Suggest or offer options.
b. Restate the objection.
c. Make the negativist feel that his opinion is important and that he is understood.
d. Assign a receptionist to handle the situation outside the establishment.
51. How will you attend the needs of your guest who is a PWD (person with disability) with his wife?
a. Greet and welcome the guest, lead them to the nearest and most comfortable table.
b. Greet and welcome the guest, lead them towards their table and pull the chair first for his wife.
c. Great and welcome the guest, inform your supervisor to treat them as VIPs.
d. Greet and welcome the guest, inform them that you have special chair for PWD for convenience.
52. What will you do if your guest will ask for return of items without official receipt?
a. Call immediately your manager for verification.
b. Ask for official receipt and other proof of evidence.
c. Inform the guest that policy in return of items requires an official receipt.
d. Inform your supervisor that there is a situation in the dining area to clarify things about returned of items.
53. How will you explain to your guest if you as the server failed to give the last baked product?
a. Inform the guest that your chef is new and need some adjustments.
b. Inform your guest that his/her order needs longer period of time preparation.
c. Apologize and admit that you forgot his/her order and you will make sure that it will not happen again.
d. Apologize and admit that you forgot his/her order and you will make sure that your supervisor will take
necessary actions against you.
54. What will you do if your guest will keep on asking about your personal information?
a. Tell him honestly about yourself for he/she may become your loyal customer.
b. Provide only little information and inform him/her that you still have job to do.
c. Ignore the questions and inform your supervisor right away to warn your guest.
d. Inform your guest that you are not allowed to give any information for it may cause job dismissal.
55. What will you do if your guest suddenly change his order?
a. Tell him that he cannot change his order but to add instead.
b. Inform right away the kitchen about change of order for them to prepare.
c. Tell him that you already repeat his order and you already transfer his order to the kitchen.
d. Inform your guest that changing of order may take long period of time and if it is fine with him.
56. If it happens that your guest will be Mr. Bean, will you entertain him?
a. No, because he is insane and trouble maker.
b. No, because he is weird and you will just waste your time.
c. Yes, as long as he can pay and don’t create any chaos in your establishment.
d. Yes, because he is a popular artist which may give upper hand in your establishment.
57. What will you do if your guest keeps on asking for discount?
a. Inform him that you are not authorized person to give discounts.
b. Inform him that you are willing to give if only you are the manager.
c. Inform your guest about the special privileges that he/she may avail.
d. Give him discount so that he can leave and to maintain peace and order.
58. How will you handle a type of guest who keeps on changing his/her order?
a. Do not get his order right away.
 b. Give him the bill right and leave him.
c. Inform him to leave your establishment.
d. Give him more time in choosing his/her order.
59. In what way can you convince your guest that your mango pie is out of stock?
a. Let him show the report you’ve made early this morning.
b. Let him check all your baked products for him to convince.
c. Inform him about the information posted in your bulletin board.
d. Ask your supervisor to inform your guest and suggest another baked products.
60. What will you do if you served the wrong item to your guest?
a. You make sure that he will never know until the moment he will leave.
b. Inform him that you will pay the wrong item in exchange of your faulty service.
c. Apologize and make sure that he will be fully satisfied even if it is not his order.
d. Inform him politely and make sure that you can give discount for the wrong item served.