Main Campus: E. Rodriguez Ave.

Tanay, Rizal 1980

GREENFIELD Satellite Campuses: Sampaloc Annex-Masanting St. SampalocTanay, Rizal

Jalajala Campus-219 M. Bellin St. Special Dist. Jalajala, Rizal

MONTESSORI SCHOOL
NAME: __________________________________________________________ LEVEL & SECTION: __________

FINAL 1 EXAMINATION DATE:________________ SCORE: _______________

I. Directions: Write TRUE if the statement is correct and WRONG if not.

_______1.Keep your uniform clean and well pressed.
_______2. Wear comfortable shoes and keep them clean.
_______3. Wear your jewelry while serving the food.
_______4. You can smoke anywhere near food.
_______5. Wash your hands thoroughly every time you go out t the toilet.
_______6. Any cuts or burns should be covered.
_______7. Let your hair to the food.
_______8. Put yourself or others in danger by staying near afire you cannot control.
_______9. Raise the alarm immediately you discover a fire.
_______10. When the fire is ongoing don’t panic.
_______11. Any accident must be recorded for documentation.
_______12. Any safety and emergency procedure should be followed.
_______13. Shower everyday and wear a deodorant to eliminate the body odor.
_______14. First aider should be notified immediately.
_______15. Comfort and reassure the injured person.

II. Direction: Identify the following if it is TRUE OR FALSE.

___1. The order of service is a sequential checklist of services from the arrival to the departure of the guest.
___2. The sequence of service will take into account the particular tasks to be performed to achieve a smooth flow of
service.
___3. A written checklist of service ensures the consistently of the services offered and act as guide to part-time and new
waiting staff.
___4. Plate service is a basic and commonly used form of service.
___5. The plate technique requires the waiter to be skilled in carrying plates without disturbing the food arranged on them.
___6. In professional plate service no more than four plates are carried at a time.
___7. Traditional plate service required food to be served from the left of the guest, and empty plates cleared from the
right.
___8. Service cloth along your left hand and forearm, with the open section of the cloth inwards.
___9. Mise-en-place means put in place.
___10. A folded table napkin is place on the table for the guests use and to contribute to the appearance of the cover and
the whole dining environment.

III. Direction: Enumerate the following.

1-5 Glassware
6-10 Style of Table Napkin
11-20 Chinaware
21-25 Tableware
26-30 Bathroom Amenities
31-35 Bedroom Amenities

IV. Direction: Answer the following.

1. What is the purpose of the order service?
2. Why is it important to establish who the host is?
3. Why serve iced water?
4. What is the maximum number of plates that a professional waiter should carry to the table at once?
5. On which side of the guest does the waiter stand in modern plate service? Why?
6. Describe the two-plate carrying technique.