Food and Beverage Services

MIDTERM EXAMINATION

Name:____________________________________________ Date:___________ Score:________/

TEST I: Match the following. Write only the letter of correct answer.

1. ____Resort a. Shopping mall

2. ____Airline Catering b. officer messes
3. ____Clubs c. tuck shop
4. ____Out door Catering d. diet food
5. ____Schools e. stable equipment
6. ____Food courts f. local flora and fauna
7. ____Hospitals g. supply points
8. ____Military Catering h. marquees and tent
9. ____Ship catering i. right quantity of provisions
10. ____Railway Catering j. membership

TEST II: Fill-in-the-blanks

11 Multi-skilled having several ______________________skills.

12 Techno-savvy is comfortable with ______________________
13 Knowledge worker a person skilled in modern______________________
14 Empowerment______________________
15 Service age an ______________________dependent on people skills.
16 Wine list ______________________
17 Cycle menu that ______________________weekly.
18 A la carte a menu where each items is______________________
19 Table d’hote a menu that prices a complete meal
20 ______________________dispenser for salt and pepper.

TEST III: Answer the following each item has 2 points. Write your answer at the back of your
answer paper.

21 What is a menu?

22 List the various courses of a French classic menu?

23 How does the menu contribute to the establishment?

24 Explain the brunch menu?

25 What is the difference between a al carte and table d’hote menu?

ENUMERATION:
26-28 Enumerate the three types of room service?
29-35 Enumerate room service organization in order?