Republic of the Philippines

Department of Education
Caraga Region
Schools Division of Surigao del Norte
CAMPO NATIONAL HIGH SCHOOL
Campo, Bacuag, Surigao del Norte

Name__________________________________Grade8____________________Score:__________

FOOD AND BEVERAGE SERVICES 12

WRITTEN WORKS # 1

Take Food and Beverage Orders

Quality of service is one of the reasons customers choose to dine at one restaurant over another. The
goal of restaurant employees is to enhance the dining experience for customers. Therefore, when a
waiter welcomes customers to an upscale restaurant, he/she has an opportunity to make the
restaurant’s first impression, whether it is a regular customer or a new one who is dining at the
restaurant for the first time. The way a waiter greets the restaurant’s customer can result in gaining
another regular customer.

Directions: Read the following statements carefully. Choose the correct answer and write the letter in
the space provided before the number.
_____ 1. Which of the following is the type of menu that offers a complete meal with a fixed price?
A. A La Carte C. Du Jour Menu
B. Cycle Menu D. Table d’ Hote

_____ 2. The term “Table D’ Hote” is a French phrase and may also be called Prix Fixe. Table D’ Hote
literally means?
A. Host’s Table C. Customer’s Table
B. Waiter’s Table D. Gentlemen’s Table

_____ 3. What type of menu that changes daily and is focused on seasonal ingredients?
A. Cycle Menu C. Do Jour Menu
B. Dinner Menu D. Tourist Menu

_____ 4. The Duplicate docket system is often used in small, informal restaurants and it should contain
the following information, EXCEPT:
A. Table number
B. Customer’s code number
C. Serial number of docket pad
D. Waiter’s code number identification
_____ 5. What will you say to the customers or guests when they are ready to order?
A. What is your order sir?
B. Are you ready to order sir?
C. Do you want to order now sir?
D. May I take your order now sir?
_____ 6. Which of the following is the list of all the food and drinks being presented to the guests for
their choice?
A. Electronic tablet order C. Order slip
B. Menu D. POS
_____ 7. The following are important things you need to have with you as a FBSA/Waiter, EXCEPT:
A. Ballpen C. Pencil
B. Order slip D. Serving tray

_____ 8. Which of the following type of docket system that is called a traditional manual system and is
often used in medium and large-sized hotels and restaurants?
A. Computerized systems
B. Duplicate docket system
C. Triplicate docket system
D. Electronic billing machine
_____ 9. What is the first step should you do in taking food orders of your customer?
A. Present the menu
B. Take the food order
C. Take efforts to sell a complete meal
D. Approach the table and stand at the right side of the host.

_____ 10. Which of the following should a FBSA/Waiter avoid when taking food orders?
A. Ask when beverage is to be served.
B. Record when beverage is to be served.
C. Always trust your memory with the orders.
D. Always have a sharp pencil or pen and order forms/slips/pads ready.

_____ 11. When preparing a triplicate docket system form, which of the following is not included?
A. Date
B. Table number
C. Waiter’s signature
D. Waiter’s code identification number
_____ 12. What kind of food will you offer to a customer who is in a hurry to take his or her lunch
because of a very important appointment to attend after a very short break?
A. Ready to cook food C. Specialty for the day
B. Ready to serve food D. Highly profitable food
_____ 13. The following are important things to remember when presenting a menu, EXCEPT:
A. Menu should be presented right side-up.
B. Present the menu during the arrival of the guest.
C. Make sure menus are clean, presentable, and correct.
D. Present the menu with the right hand while standing on the right side of the guest.
_____ 14. Which of the following is the correct way of presenting the menu to the guest?
A. Present the menu in front of the guests.
B. Present the menu to the guest’s left side.
C. Present the menu to the guest’s right side.
D. Present the menu at the back of the guests.

_____ 15. Which of the following is not a proper way of taking guest’s orders?
A. Repeat the orders of the guests.
B. Ask the customer if he is ready to order.
C. Take the order beginning with the ladies, then the host, lastly, the gentlemen.
D. Write down the order in triplicate copies; one copy goes to the kitchen, one for the waiter,
and one for the cashier.

ACTIVITY
The truth of the Matter!
Directions: Read the statements carefully then write your answer in the space provided before the
number. Write True if the statement is correct and False if it is incorrect. Give justifications if your
answer is false.
_______ 1) Upon presentation of the menu, request your guests to order, to ensure they will be served
right away.
_______ 2) Jot down on your order pad all the orders of your guests, including additional details to
ensure you do not forget any information.
_______ 3) Start taking the order of the ladies, then the other guests present at the table.
_______ 4) Repeating the guest’s orders ensures the kitchen staff will not make any mistake in
preparing the various food orders.
_______ 5) After the guests have given their orders, it is polite to ask if they would like to order more.

ANALYSIS
Picture Analysis
Directions: Presented below are the two different types of menu, analyze each picture and write your
observations and insights on the space provided. Your answer shall be evaluated using the rubrics
below.

Picture #1. A La Carte Menu

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 Picture #2. Table D’ Hote Menu

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Prepared by:

SHIELA T. GAMAYON