11 FBS Dat Exam

Republic of the Philippines
Department of Education
REGION III
DIVISION OF CITY SCHOOLS OF MALOLOS
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PRE-TEST IN FOOD AND BEVERAE SERVICE NCII

SY 2021-2022
Name _________________________________________ Score _____________________
Direction:
Multiple Choice (60 points)
Identify what is being asked in the following statements. Write the correct letter of your choice
on your answer sheet. CAPITAL LETTERS ONLY. Avoid ERASURES.
1. The following are the details asked in taking reservation, which of the following details should be
obtain first from the guest?
A. Contact information C. Guest occupation
B. Date and time of reservation D. Name of the guest
2. A guest called for a reservation but unfortunately it is fully booked, which of the following is not
advisable when accepting or denying reservation?
A. I am afraid we don’t have a table that time. Would 8:30 be suitable
B. I am afraid we do not have available table there at that time, but there is a table available
(say where) then. Would that be all right?
C.I am sorry ma’am/sir we cannot accept your reservation. You may look for another
restaurant then.
D. May I help you to reserve a table at another of our restaurant instead?
3.The following forms are usually found in food establishments, which do you think has record of
reservations.
A. Booking Sheet C. Calendar
B. Diary D. Log Sheet
4.Processing a reservation means assuring room for guest upon arrival, who among the food
personnel performs this task?
A. Food attendant C. Reservation clerk
B. Receptionist D. Water
5.It is important to follow steps in making reservation to ensure efficiency of the service, what is the
first step in making reservation?
A. Accept or deny the reservation C. Document the details of reservation
B. Check the reservation book D. Receive the reservation
6. The following persons are the front staff in food and beverage department except for _.
A. Chief steward C. Restaurant Custodian
B. Director D. Headwaiter
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Tel./Fax No. (044) 812-2006 / 812-2007 ISO 9001:2015 CERTIFIED
Email Address: Registration No. 50500909 QM15
malolos.city@deped.gov.ph
Website: depedmalolos.com
REGION III
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7.Shakeys is an example of Restaurant while Jollibee belongs to __.
A. Cafeteria C. Restaurant
B. Fast food D. Snack bar
8. The following task are performed by the waiter except for __.
A. Fill up logbook reservation C. Settlement of bill
B. Serving food D. Taking order
9. Preparing the environment of a restaurant is known as__.

A. Mise-en-cite C. Mise-en-scene
B. Mise-en-place D. Mise-on-site
10. The following linens are to cover table to create accent to table setting except for __.
A. Table napkin C. Skirting cloth
B. Tablecloth D. Table runner
11. A flatware that is also known as snail fork is __.

A. Cocktail fork C. Fish fork
B. Escargot fork D. Salad fork
12. Microwave oven, blender, and food mixer belongs to__ equipment
A. Chairs and table C. Table
B. Kitchen D. Transportation
13. A linen that creates an accent area or drama in table setting is known as __.
A. Silence cloth C. Table runner
B. Tablecloth D. Table skirting
14.The following are commonly used in serving alcoholic drinks except for __.
A. Brandy glass C. Port glass
B. High ball glass D. Sherbet glass
15. Improper stacking may cause mechanical breakage; China wares should be piled by __ only to
avoid it.
A. 5’s C. 10’s
B. 6’s D. 20’s
16. In table setting, one cover means a _ setting

A. Cloth C. Place
B. Linen D. Plate
17. The following are the proper procedures in setting up table equipment, except for __.
A. Check cleanliness and condition of the equipment
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REGION III
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B. Check completeness
C. Consider eye appeal
D. Check food to be serve
18. When storing flatware, we may put them on a __.

A. Dish rack C. Glass chiller
B. Cutlery rack D. Glass divider rack
19.In table setting we may prepare bread for guest using a _.

A. Breadbasket C. Salad plate
B. Bread plate D. Show plate
20.In table setting, water goblet should be placed on ____ of the cover.
A. Bottom C. Right
B. Left side D. Top
21.. All forks should be placed at the left side of the cover except for ___ fork.
A. Cocktail C. Fish
B. Dessert D. Salad
22 One standard in table setting is Balance, what is the distance between a dinner fork and dinner
knife in a cover?
A. 6 inches C. 10 inches
B. 8 inches D. 12 inches
23.Before the arrival of the guest table should be pre- set up at least 30 minutes before the arrival
of the guest. What are the three items placed on the table for pre-set up?
A. Center piece, Table napkin, flatware
B. Centerpiece, water goblet, spoon, and fork.
C. Show plate, table napkin, centerpiece
D. Table napkin, water goblet, centerpiece
24. If guest order slice of cake, what kind of flatware should be set-up?
A. Desert fork C. Salad fork
B. Dessert spoon D. Salad spoon
25. In table setting, bread and butter plate should be place on ___ of the cover.
A. Right side C. Top
B. Left side D. Bottom
26. A waiter should know how to prepare the table before the arrival of the guest, what is the
recommended time of pre- setting the table before the arrival of the guest?
A.30 minutes C.1hour and 30minutes
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B.1 hour D. 2 hours
27.First impression last is always considered in dining experience. When does a good dining
experience of a guest begin?
A. As the guest begin eating C.As the guest seated
B. As the guest receives the menu D.As the guest welcomed
28.During the event waiters and receptionist are all occupied in their task, one important guest
arrived, a prompt welcome is not possible because server is busy attending to the needs of the
other guests, what can be done in this situation?
A. Apologize and tell them that you will attend to them immediately.
B. Give them a hand signal to wait to let them know that you saw them.
C. Hand them the menu without saying anything.
D. Give them a hand signal to wait to let them know that you saw them.
29.In the case of walk-in guest, which table should be offered to them?
A. Table nearest the entrance C. Best table available
B. Table by the window D. Biggest table
30.Serving sweet course or dish are serve at the end of the meal, what category of sweet dessert
are the fruit, ice cream, or pastry?
A. Appetizer C. Dessert
B. Delicacy D. Entree’
31. What is the term that refers to light food serve as appetizers before the regular course.
A. Entree’ C. House specialty
B. Hor d’oeuvres D. Platter
32.Which ordering system is most used in short-order, quick service, and fast-food establishment
with a limited menu.
A. Checklist system C. Notepad order system
B. Guest-checked order system method D. Handheld computer order system
33.. Which of the following is a time saving technique in taking the guests order?
A. Using abbreviations C. Using voice recorder
B. Using notepad D. Talking swiftly
34.When a server answers a guests question about the menu with an opinion, he/she is making
a/an __.
A. Overselling C. Suggestion
B. Recommendation D. Up selling
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REGION III
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35.. Recommending the restaurant’s food, beverages, and services to guests to improve their
restaurant experience and increase the size of the guest check is an example of __.
C. Overselling C. Suggestion
D. Recommendation D. Up selling
36.The first step in serving wine is ______________.

A. Checking the temperature of the wine C. Presenting the bottle to the host
B. Cutting the foil D. Removing the cork
37.To improve profit of the store one important skill of a waiter should be__.
A. Selling the food C. Taking food orders
B. Serving the food D. Talking to guest
38.What type of service is considered to be the most expensive and elegant wherein the food is
either cooked or completed at a side table?
A. American C. French
B. English D. Russian
39. What is the term that refers to light food serve as appetizers before the regular course?
A. Dessert C. Entree’
B. Hor d’oeuvres D. Salad
40.Table utensils are used when serving foods. When serving dessert, which of the following is the
correct utensils?
A. Cocktail spoon and fork C. Dessert spoon and fork
B. Dessert spoon D. Entree knife and fork
41.If you are a wait staff you should keep on mind that during processing cash payment for a
customer, you should:
A. Ask if the change is a tip
B. Assume the change is a tip, it is okay not to return the money
C. Return the change immediately
D. Wait for the customer to ask for the change
42.During settlement of bill we use this accessory to place the change and receipt of the guest.
A. Bill folder C. Change tray
B. Card imprinter D. Charge folder
43.The sequence for taking order is:

A. child, grandmother, ladies, gentlemen
B. gentlemen, child, grandmother, ladies
C. grandmother, child, ladies, gentlemen
D. ladies, gentlemen, child, grandmother
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REGION III
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44.Bussing out means cleaning and clearing the soiled dishes, it is done at the __ of the guest.
A. Back C. Left
B. Front D. Right
45.Which of the following is not a way to place an order for room service?
A. Call direct to the restaurant or food service department of the hotel.
B. Deliver it to the room service area
C. Give it to the housekeeping as they perform turn down services.
D. Hand the order to a porter who escorts the guest.
46.Janice is a new room service attendant. She is assigned in taking orders of guest who directly
call them. She answers phone calls on the first ring. She greets guests warmly and takes notes of
their orders carefully. What is wrong with what lea is doing?
A. Room service orders cannot be taken over the telephone
B. She answers the phone on the first ring.
C. She greets guests warmly
D. She takes note of the order
47.Talking through phone call is like talking to guest in person. The following should not be done
when taking reservation via telephone EXCEPT _________.
A. Address the guests by his or her first name

B. Always identify yourself and your department.
C. Greet the guest based on your personal mood.
D. Smile when you speak
48.Processing order should be done according to the prescribed standard. Which of the following is
true about processing order over the phone?
A. It is not important to verify the details of the guest calling.
B. The guest does not need to know the expected service time.
C. The call should not be ended without confirming the guest’s order.
D. It is not necessary to ask the guest for specifications such as where to deliver and other
special request.
49.You arrived at the guest room to deliver the order. You knocked and announced room service.
There was no response. For the second time you knocked, but still no answer from the guest. What
should you do?
A. Leave immediately.
B. Immediately knock the second time.
C. Call the reception and report that there was no response.
D. Wait 10 to 15 seconds before knocking again.
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50. As you deliver the room service order, the guest requested to set-up and serve the food for her
after 15 minutes unfortunately you are about to go home for family run errand what will you do?
A. Reject the request and tell her you are in a hurry
B. Grant the request but ask for tip for your additional service
C. Perform the task according to prescribed standard without hesitation.
D. Tell her the truth that you need to go home.
51. Ghlenn was assigned as room service waiter. He was about to serve VIP guest and requested
to prepare the food. If you will be asked to assist Ghlenn what do you think is the correct sequence
of serving food and beverages in room service?
I. Serve the first meal
II. Set the table
III. Lap the napkin
IV. Seat the guest
A. I, III, II, IV C. II, III, IV, I

B. II, IV, III, I D. IV, III, II,1
52. After serving the food you asked permission to leave the room. What should be done before
leaving the guest room?
I. Ask guest if there are another request

II. Inform the time of collecting soiled dishes
III. Present the bill
IV. Say goodbye and ask permission to leave
A. I, II, III, IV C. II, III, IV, I

B. I, III, II, IV D. III, IV, II, I
53. The following are the correct ways of providing room service orders except for __.
A. Knock and shout for room service and open the door
B. Knock the door three times and ask permission to enter the room
C. Knock gently and announce room service, then ask permission before entering the room
D. Knock and tell guest to get the food outside to his room
54. The following are reasons why we need to check room service order before delivering food to
guest into his room except __.
A. Food are incomplete C. Food order is spoiled
B. Food orders is dirty D. Foods is unpaid
55. Persons who have dairy intolerance has sensitivity to___.

A. Gluten in wheat, barley, and rye C. Protein in egg and sea food
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B. Protein found in cow's milk D. Sugar found in milk
56. Nena is preparing for her first catering event, which among the following information below will
help her gather ideas for new techniques and innovations in her food and beverage preparations?
A. Food and cooking demonstration
B. General and trade media
C. Recipes and menus from magazines and books
D. Trade shows
57. What will you do if the guest gets hysterical when you accidentally spill juice into her dress?
A. Apologize and offer another food C. Apologize and offer assistance
B. Apologize and offer money to buy food D. Apologize and offer set of clothes
58. In handling guest complaints, we can reach for the S.T.A.R.S. What is the meaning of this
Acronym?
A. Say, Think, Action, Repeat, C. Share, Send, Tap, Apologize, Relax, shake
B. Say, Thank you, Act, Recover, D. Say, Thank you, Act, Relax, Share
59. The following are useful tips in for dealing guest complaint. Which of them is not included?
A. Try to remain calm and find solution C. Record complaints and just ignore them
B. Resolve complaints and record them D. Record complaints and assess for solution
60. Service recovery is how you remedy a failed encounter with a customer. How will you act to the
guest complaint in shortest possible time?
A. Apologize, solve the problem, compensate the customer with something

B. Apologize, take action, wait for the response
C. Apologize, take action, wait for the tip
D. Apologize, take action, worry for the next service, leave guest
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Republic of the Philippines

PRE-TEST IN FOOD AND BEVERAE SERVICE NCII

Name _____________________ Score _

9. Preparing the environment of a restaurant is known as__.

11. A flatware that is also known as snail fork is __.

16. In table setting, one cover means a _ setting

18. When storing flatware, we may put them on a __.

19.In table setting we may prepare bread for guest using a _.

36.The first step in serving wine is ______________.

43.The sequence for taking order is:

A. Address the guests by his or her first name

A. I, III, II, IV C. II, III, IV, I

I. Ask guest if there are another request

A. I, II, III, IV C. II, III, IV, I

55. Persons who have dairy intolerance has sensitivity to___.

A. Apologize, solve the problem, compensate the customer with something

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