Republic of the Philippines a. 10; 15 b. 15; 15 c.

15; 20
Department of Education d. 20; 25 e. 25; 30
Region XI 14. A guest enters the restaurant, which of the following is an
Panabo City Division example of a proper way to ascertain the number of people in
SAN VICENTE NATIONAL HIGH SCHOOL their party?
a. Is anyone else coming? b. Are you by yourself?
Monthly Exam (September)
c. Just 1? d. How many are in your party?
FOOD AND BEVERAGE SERVICES NCII 15. Extra place settings must be removed from the table before
Test I-Multiple Choice seating guests
Read each item carefully and choose the letter of the a. True b. False
correct answer . 16.When seating guests, you MUST do all of the following
1.When should you check back after serving a course? EXCEPT:
a. Present opened menu/right side up, wine list,
a. Immediately b. After 2 minutes specials and options as appropriate
c. After discretely observing 3-5 bites d. Never b. Offer chair assistance
2. When greeting and seating a guest, you should ascertain c. Place napkins in laps of ladies, and offer to do so for
guest’s surname and use it at least once in interaction men if guest(s) have not already done so
a. True b. False d. Tell the guests about the unique features of the
3. Which of the following in NOT an example of ways you can restaurant
anticipate guest’s needs?: e. Introduce guest(s) to their server and relay
a. Refills b. Directions to the restroom important information to the server
c. Give the guests extra time before delivering the 17. IDs should be checked for any guest ordering alcoholic
check because they seem to be enjoying themselves beverages if they appear to be younger than ___ years old.
d. Dropped silverware a. 18 b.21 c.25
4. When in the presence of guests d.30 e.40
a. Be located in visible sections or spread out to assist 18. Who should be served first?
guests, rather than huddled together talking a. Whoever appears to be the host b. Ladies
b. Turn your back to guests if you are talking to a co- c. Whoever is most convenient to serve first
worker, so that they do not hear your conversation d. all of them
c. Stand near your co-workers, so that you can 19. How should you serve plates?
communicate easily a. Always from a tray
5. What are appropriate things to say to guests? b. Plates need to be served from a tray. If trays are in
a. “Please”, “thank you” and "hey, how are you?" use multiple servers assist in delivering the plates
b. “Please”, “thank you” and "may I suggest" c. From a tray, or by hand, without excessive stacking
on the arm. If trays are in use multiple servers assist in
c. Please”, “thank you” and "cool"
delivering the plates
6. when dealing with a difficult guest you should NOT d. Never from a tray
20. Plates need to be served:
a. Use empathic listening
a. Always from the left b. From the left,
b. Explain why they are wrong
unless the seating doesn’t allow it.
c. Seek to first understand, then to be understood and
c. Always from the right d. From the right, unless
reflect statements and feelings back to guest
the seating doesn’t allow it.
d. Follow through with the resolution (the guest should
not be passed off onto another employee) Father,
e. Make a follow up call to guest to confirm that
concerns expressed were resolved to the guest’s satisfaction I pray that you would help me pass this exam. Thank you for your
7. Guest need to be greeted within_____ seconds. guidance in leading me to this study and for sustaining me as I
a. 5 b.10 c. 15 d.20 have worked for this qualification. I ask now that your spirit would
8. Guests must be seated within __seconds of arrival.  lead me. Come sharpen my thinking and help me to excel in this
a. 10 b. 30 c. 1 d.2 e.3 test of my learning and understanding. May I be able to recall
9. Vacated tables need to be cleared and reset with proper everything I need from my studies and answer each question well. 
china, glass and silver within ___ minutes of being vacated.
1 b.3 c.4 d.5 e.6 Amen.
10. Appetizers are served within ___minutes.
a. 5 b.10 c.15 d.20 e.25 God Bless!
11. Dishes are cleared within ___ minutes of all guests finishing
their course.
a. 2 b.3 c.4 d.5 e.6
12. Water and coffee are refilled within ___ minutes of being 1/3 Ma’am Ems
full
a. 2 b.3 c.4 d.5 e.6
13. Entrees need to be served within ___minutes of starter
being removed or __ minutes of order, if no starter is ordered
 e. Make a follow up call to guest to confirm that
concerns expressed were resolved to the guest’s satisfaction
7. Guest need to be greeted within_____ seconds.
a. 5 b.10 c. 15 d.20 e.25
8. Guests must be seated within __seconds of arrival. 
a. 10 b. 30 c. 1 d.2 e.3
9. Vacated tables need to be cleared and reset with proper
china, glass and silver within ___ minutes of being vacated.
1 b.3 c.4 d.5 e.6
10. Appetizers are served within ___minutes.
a. 5 b.10 c.15 d.20 e.25
11. Dishes are cleared within ___ minutes of all guests finishing
their course.
a. 2 b.3 c.4 d.5 e.6
12. Water and coffee are refilled within ___ minutes of being 1/3
full
Republic of the Philippines a. 2 b.3 c.4 d.5 e.6
Department of Education 13. Entrees need to be served within ___minutes of starter
Region XI being removed or __ minutes of order, if no starter is ordered
Panabo City Division a. 10; 15b. 15; 15 c. 15; 20
d. 20; 25e. 25; 30
SAN VICENTE NATIONAL HIGH SCHOOL
14. A guest enters the restaurant, which of the following is an
Monthly Exam (September)
example of a proper way to ascertain the number of people in
FOOD AND BEVERAGE SERVICES NCII their party?
SY 2019-2020
Test I-Multiple Choice
Read each item carefully and choose the letter of the
correct answer .

1.When should you check back after serving a course?

a. Immediately b. After 2 minutes
c. After discretely observing 3-5 bites d. Never
2. When greeting and seating a guest, you should ascertain
guest’s surname and use it at least once in interaction
a. True b. False
3. Which of the following in NOT an example of ways you can
anticipate guest’s needs?:
a. Refills b. Directions to the restroom
c. Give the guests extra time before delivering the
check because they seem to be enjoying themselves
d. Dropped silverware
4. When in the presence of guests
a. Be located in visible sections or spread out to assist
guests, rather than huddled together talking
b. Turn your back to guests if you are talking to a co-
worker, so that they do not hear your conversation
c. Stand near your co-workers, so that you can
communicate easily
5. What are appropriate things to say to guests?
a. “Please”, “thank you” and "hey, how are you?"
b. “Please”, “thank you” and "may I suggest"
c. Please”, “thank you” and "cool"
6. when dealing with a difficult guest you should NOT
a. Use empathic listening
b. Explain why they are wrong
c. Seek to first understand, then to be understood and
reflect statements and feelings back to guest
d. Follow through with the resolution (the guest should
not be passed off onto another employee)