Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

FOOD AND BEVERAGE SERVICES NCII

GRADE 11 & 12
ASSESSMENT
Week 4-5
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________

A. Directions: True or False: Write TRUE if the statement is correct and FALSE if incorrect.
Write your answer in the space provided.

____________1. Background music establishes the restaurant mood.

____________2. Tables should be set to take best advantage of the views from dining
room.
____________3. If budget and the ease of cleanup consider the box pleat table skirting.
____________4. French Box pleat is made from sequence of back to back knife pleats.
____________5. Clean and wipe dry all equipment before storing.
____________6. The dirt or dust on tiles and stone floors should be removed with a
vacuum cleaner or a broom.
____________7. The dining room is the show window of any food service
establishment. ____________8. Proper storage and handling of cleaned and sanitized
equipment and utensils are very important to prevent recontamination before use.
____________9. Table linen consists of two components: the cloth table topper and the
skirt that fastens to the table edge with clips.
__________10. The rosebud napkin fold is a sophisticated cloth napkin design that
benefits from stiff materials or light starch.

B. Directions: Enumerate the following.

1. Types of Table Skirting

2. Types of Napkin Folding
3. Reasons for cleaning Floors

Prepared by:

RIO KRYSTAL R. MOLATE

Subject Teacher