BATO SCHOOL OF FISHERIES

Bato, Leyte
Senior High School Department
3rd Summative Test in
FOOD AND BEVERAGE SERVICES NC II (2nd Quarter)

Name: ____________________Year & Section: __________Strand:______Date: _______ Score: ________

Test I.FILLING IN THE BLANKS: Complete the sentences by filling in the blanks with the missing word/s.

1. Tray covers generally a linen cloth or ________ table linen for trolleys and serviettes.
2. Cutlery ________ and main knives and forks, soup and dessert spoons, teaspoons specialist items such as steak
knives or service tongs.
3. Any linen that is not _________ condition should be set aside for the room service manager’s attention.
4. Pen and order forms also _______ of menus and beverage listings and tray cards.
5. Silverware stainless steel or __________ is the standard in room service.
6. Napkin folds roll ups for ________ only.
7. Tray cards are used to give __________ to guests about pick up of dirty dishes and to promote events or specials.
8. Various pieces of ____________ are used in the room service area.
9. Room service staff may be required to clean and ___________ for service this equipment may include.
10. ________ trays are different sizes and structure for breakfast use.

Test II. TRUE OR FALSE:Write T if the statement is correct and F if the statement is wrong before the number.

_________11. Trays and trolleys must be taken to the wash area.

_________12. Make sure that the presentation of the set-up is attractive, well-balanced and safe.

_________13. Lift the receiver in the second ring if possible.

_________14. Approach the room quietly.

_________15. Check all service equipment to make sure that it is clean and undamaged.

_________16. Food temperature must be maintained from the time the food is collected to the time delivered to guest.

_________17. Tray or trolleys need not to have table cloth or tray liner.

_________18. Silverware should be in a straight line, half inch from the edge of the table/tray.

_________19. Table napkins can be of any form of napkin fold in anytime of time of the day.

_________20. Condiments is not necessary in the set-up.

Test III. PERFORMANCE TASK: Direction: Given with the situation provided below, in a sheet of paper,
illustrate
and label how to set-up food service equipment and dining implements. (15pts.)

Situation: The customer orders orange juice, sunny side-up egg, bacon and toasted bread for her breakfast in bed.
Performance of the learners will be rated using this rubric.
Description Score

Well illustrated room service equipment and supplies in accordance to standards 5

Labelled room service equipment and supplies 4

Display self confidence in performing the required task 3

Demonstrate 25% of the given tasks 2

Did not perform the given tasks 1

Prepared by:

MRS. AUREA B. PONFERRADA

Subject Teacher