Republic of the Philippines

Department of Education
REGION III-CENTRAL LUZON

TECHNOLOGY AND LIVELIHOOD EDUCATION

Food and Beverage Services 10

Directions: Read and analyze the questions carefully. Write the letter of the correct
answer on a separate sheet of paper.

1. What is a reservation system that depend on the person designated, usually a

host or hostess, to answer the phone, record the details of the said reservation
and taking their credit card information as guarantee?
A. Online Reservation System C.On-site Reservation System
B. Manual Reservation System D.Reservation system
2. Which of the following is not a telephone etiquette?
A. Always identify yourself at the beginning of all calls.
B. Be sensitive to the tone of your voice.
C. Allow interruptions to occur during conversation.
D. Always speak into the telephone receiver with an even and low tone of
voice.
3. What is the process of making sure that the caller is pleased with result and that
everything you promised was deliver?
A. Follow up the call.
B. Thank the Caller
C. Ask questions about anything.
D. Answer the call enthusiastic and professional greetings.
4. What service system is the most common of all the systems in the food service?
A. Conventional Foodservice System
B. Centralized (Commissary) Foodservice System
C. Ready –Prepared Food Service System
D. Assembly- Serve Foodservice System
5.Which of the following sequence is correct for table skirting?
A.Decide on what design you are going to do that fits the occasion.
B.Fold the skirting cloth to the center to get the middle.
C.Measure equal distances for folds and pin down making sure that the
skirting is securely fastened on the tablecloth.
D. Skirt the table using and combination of pleats.
E.Lay the top cloth and fastened with thumbtacks at the edge of the table.
F.Pull the cloth adequately to straighten and smoothen the surface tacking it firmly
on the table.
Get the center front of the table.
G.Start fastening the cloth push a pin down to secure it on the edge of the table.
H.Prepare the needed materials.

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 Republic of the Philippines
Department of Education
REGION III-CENTRAL LUZON

A.A-C-B-E-F-G-D-H-I B.A-I-G-F-E-B-H-C-D C.I-A-E-F-G-B-H-C-D D.I-A-F-E

6.Which of the following is the primary importance of proper table setting?
A. It affects the mood of the meal and the diner’s enjoyment which can even
affect their digestion.
B. It saves space on the table and make the serving more efficient.
C. It serves as a guide for the server to identify the next course.
D. It makes the guest feel extra special and it promotes table etiquette.
7.What table napkin fold will be created based on the given procedure below?
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half to from a triangle with the open ends point away
from you.
3. Fold the right-corner up so that the point rests directly on top of the
middle-corner. The edge of this new flap should lay on the center line of
the napkin.
4. Repeat step four on the other side, bringing the left-most corner up to
meet the middle-corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and press this
fold down well.
7. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.
A. Banana B.Birds of Paradise C. Crown D.Bishops Hat
8.Which refers to the design of the restaurant, including the placement of tables, the
kitchen, server stations, and restrooms?
A. Restaurant Layout C. Restaurant Floor plan
B. Restaurant Design D. Restaurant Overview
9.How can we create a more lively, positive, and fun atmosphere for our guest?
A. Music B.Lighting C. View D. Décor
10.What is the process of removing dirt using potable water and detergent?
A. cleaning B.disinfecting C.sanitizing D.scrubbing
11.Which of the following reduces the growth of germs on surfaces or objects to a safe
level?
A. cleaning B.disinfecting C. sanitizing D. scrubbing
12.Which chemical is NOT used for sanitation?
A. chlorine B.iodine C.mercury D.quats
13.How important is the process of disinfecting?
A.It is meant to treat infected areas
B.It removes microscopic organisms on surfaces
C.It kills harmful organism

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 Republic of the Philippines
Department of Education
REGION III-CENTRAL LUZON

D.It involves cleaning of utensils

14.What is the process of exposing surface to high temperature to kill harmful
organism?
A.chemical sanitation B.heat sanitation C.liquid sanitation D.radiation
15.Mis-en-Place is putting everything in place. Which action is not included during
this preparation?
A. checking correct temperature of air conditioning unit
B. cleaning of windows and doors
C. wiping of utensils and side stations
D. scrubbing of floors
16.What is also known as Plate Service.
A.American Service B.French Service C.Russian Service D. Table d’ hote
17.Which of the following is a good example of a centerpiece?
A. flatware B.flower vase C.plates D. water goblet
18.Which service is distinguished by the fact that food is cooked and completed at the
side table in front of guests?
A. American Service B.French Service C.Russian Service D.Table d’ hote
19.One of the standards of table set-up which is characterized by the use of fresh and
not wrinkled tablecloth and table napkin.
A.balance and uniformity C.order
B,cleanliness and condition of equipment D.eye appeal
20.Which of the following shows the correct sequence of meal pattern?
A.appetizer, entree, salad, soup C.soup, appetizer, salad, entrée
B.appetizer, soup salad, entree D.appetizer, salad, soup, entrée
21.Which must be served last in the meal pattern?
A. appetizer B.entree C salad D.soup
22.Which of the following is NOT a function of a table napkin?
A.blowing your nose on table C.wiping food and drinks from mouth
B.coaster D.decoration
23.The standard size of table napkin for dinner is:
A.6”-7” at all sides B.9”-10” at all sides C.16” x 16” D.20” x 20”
24.If the room and table setting is unconventional in its style of decor, which table
napkin must be used?
A.decorative napkin B.elaborative napkin C.napkin D.plain napkin
25.Why is it necessary to inform guest about the length of waiting period at the
lounge?
A. To avoid leaving bad impression to guest.
B. To show that you are honest
C. So that guest could decide whether they will leave or wait
D. So that you could offer them drinks

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 Republic of the Philippines
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REGION III-CENTRAL LUZON

26.Which of the following characteristics should a receptionist possess that can

give an initial impression to customers?
A.Good looking B.hard working C.Patience D.Well-groomed
27.As a receptionist, which of the following actions can be performed?
A. Calling guest’s name
B. Extending assistance
C. Politely ask if they have reservation
D. Walking fast while leading guest to table to show alertness
28.If the guest does not have a reservation, the receptionist can perform the following
activity EXCEPT:
A. Ask guests on the number of pax to dine
B. Ask guest their preferred area
C. Ask guest to wait for available tables
D. Suggest other restaurants.
29.If a guest arrived and you are still busy with another guests, which of the
following you must do?
A. Acknowledge guest immediately
B. Say “ will be right back with you”
C.Smile to the guest.
D.Tell colleagues to assist them.
30.If you are the receptionist, which among the following will you do first if a guest
arrived?
A. Check if guests have reservation.
B. Pull the chair out for the guest.
C. Walk a little ahead when escorting guest to their table
D. Welcome guests with a pleasant greeting.
31.You are the assigned receptionist in the restaurant. A male customer is coming as
the first customer on that day. What will you do first?
A. Approach the customer and lead the way to his table
B. Open the door and greet him with a smile.
C. Wave your hand and point him where to go.
D. Welcome him with a smile and call a waiter.
32.What happens if the restaurant staff do not treat guests properly?
A. Guests will be disappointed
B. Guests will not dine at the restaurant again.
C. Guest might spread disappointing feedback to friends
D. Guest will not recommend the restaurant to others.
33.Which of the following should be done prior the arrival of a customer who has
made a reservation?
A.Cook the food B.Place the food on the table C. Prepare the food D. Prepare the table

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 Republic of the Philippines
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REGION III-CENTRAL LUZON

34.Which of the following is appropriate to say if the customer has no reservation?

A. May I know how many we are expecting, Sir/ Ma’am?
B. Table for how many persons, Sir/Ma’am?
C.How many are you, Sir/Ma’am?
D.Table for two or three?
35.Who will you seat last on the following client?
A.pregnant woman B.old lady C.teenager D.weak old man
36.If you have four customers and one of them is a senior citizen who is physically
weak, where should he or she be seated in the restaurant?
A.Against the wall C.Near the door
B.Close to the waiter’s station D.In the corner or side of the wall
37.Why do we have to place loud and noisy parties in a private room or towards the
back of the dining room?
A.To allow guests to move freely C. To secure higher sales for the day
B.To give them privacy D.To avoid disturbing other guests
38.As a receptionist, what will you do if guests’ preferences in the dining area is not
possible?
A. Apologize and offer what is available
B. Apologize and ask guest to consider another restaurant.
C. Apologize and ask guest to be back after 20 mins.
D. Apologize and tell guest to wait.
39.Which is the correct sequence that a receptionist must perform after all guests
have been seated?
1. Inform captain waiter of guests’ request
2. Introduce the captain waiter
3. Leave accordingly
4. Wish guests a pleasant meal
A. 1,2,3,4 B. 2,1,4,3 C. 3,4,1,2 D. 4,3,2,1
40.Before taking orders, what must the waiter do after introducing himself/herself?
A.Offer before dinner drinks C.Unfold table napkins
B.Offer complimentary bread rolls D.Place table napkins on guest’s lap
41.Who will you seat to be the last?
A. Child B.gentleman C. lady D. senior citizen
42.What will you do after escorting and seating the guests at their table?
A.Make suggested selling C. Unfold table napkin and place on guest’ lap
B.Present menu with a smile D. Take order cautiously
43.The host or hostess who does the job of welcoming the guest as they enter.
A.Waiter B.Manager C.Receptionist D.Captain waiter
44.Which of the following is the standard sequence of serving foods to the guests?
A. appetizer, soup, salad, main course, dessert

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B. soup, salad, appetizer, main course, dessert

C. main course, dessert, appetizer, soup, salad
D. salad, soup, main course, dessert, appetizer
45.This is a traditional manual system that is often used in medium and large-sized
hotels and restaurants.
A.Duplicate docket system C.Computerized system
B.Triplicate docket system D.electronic billing machines
46.This system is often used in small, informal restaurant.
A. Duplicate docket system C.Computerized system
B.Triplicate docket system D.Electronic billing machines
47.This is used in some establishments where the waiter, rather than the cashier,
prepares the bill with accuracy and speed.
A. Duplicate docket system B.Triplicate docket system
C.Electronic Billing Machines D.Computerized system
48.This is used in large establishments and chain restaurant, nowadays, this system
is widely used in restaurants, particularly in residential hotels and large
establishments such as clubs.
A.Duplicate docket system B.Triplicate docket system
C.Electronic billing machines D.Computerized system
49.Who is the one presenting the menu if all of the guests are comfortably seated.
A.Captain waiter B.Maitre D’ Hotel DCReceptionist D.Manager
50.Which of the following are pointers to observe when taking food orders?
A. Write orders in a legible manner to save difficulties to everyone.
B. Record beverage order separately.
C. Ask when beverage is to be served
D. Always smile to the customer.
51.Which is the important thing to remember when presenting the menu?
A. Correction of items in a menu should be in a very neat manner.
B. Open the menu on the first page while offering it to the guest.
C. Make an eye contact to the guest.
D. Make sure menus are clean, presentable, and correct (up to date)
52.Which of the following is serve after the appetizer?
A. Dishes B.main course C.Soup D.salad
53.The first sequence in menu book would be__.
A.Soup B.dessert C.appetizer D.beverage
54.One of the beverages that we consider is water, what is the other example of
beverage that serves in a restaurant?
A.wine B. juice C. soft drinks D.beer

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 Republic of the Philippines
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REGION III-CENTRAL LUZON

55.What do the food server or waiter gives to the guest if they are ready to order?
A.flash cards B.menu book C.tarpaulin D.advertisement
56.Which of the following will be explain to the customer in upselling an
appetizer?
A. its ingredients and preparation B.the method of cooking
C.its taste D.its color
57.This preparation refer in meat products dishes and it serve after soup.
a.main course b.side dish c.appetizer d.none of the above
58.This type of menu will be the best from some other set-up on the plate.
A.Ala Carte B.French set-up C.American set-up D.Buffet set-up
59.Which of the following is the proper phraseology for a wine server to say to the
customer before opening the bottle?
A. Let me open the bottle Madam/Sir.
B. Can you manage opening the bottle of wine
C. Shall I open the bottle for you Madam/Sir
D. Let me ask somebody to open the bottle for you Madam/Sir.
60.What will be the server do if the food is unfamiliar to the customer.
A. ignore the customer since you don’t like to talk
B. introduce to the customer from the preparation and the price
C. smile to the customer and leave
D.menu is the best guide
61.First thing to do in the room service telephone conversation.
A. State room service dept. and greet the caller.
B. Answer the telephone on the first ring.
C. Repeat and confirm the order of the guest
D. Thank and bid Goodbye
62.The trolley/ tray should then be filled with one of the following:
A.Cabinet B.Flower vase/ centerpiece C.Shoebox D.Soap
63.During the room service telephone conversation, what you should get from the
caller?
A.Room number B.Television C.Pillow D.favorite pet
64.Which is not part in taking order of the guest?
A. Listen and write the order of the guest
B. Do the suggestive selling
C. Repeat the order and confirm for the finalization.
D. Do the cleaning
65.In the room service procedure, which of the following is the additional service?
A.Sleeping outside the door C.Using guest’s comfort room
B.Fill the water goblet D. Eating together with the guest
66.Which of the following is not part in setting up the trays and trolley?

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REGION III-CENTRAL LUZON

A.Put the flower vase/ centerpiece at the side of the trolley

B.Put the salt and pepper at the side of the flower vase
C. Place the bread plate and butter spreader
D.Put the garbage below the trolley
67.What is the last thing to place in the trolley during the delivery of the room
service?
A.Salad plate B.Water pitcher C.Table napkin D.Flower vase
68.It means providing a quality product or service that satisfies the needs and wants
of a customer and keeps them coming back.
A.Service B.Customer relation C.Customer service D.Customers
69.They are the people who need our help, assistance, and care of their needs.
A.Service B.Customer relations C.Customer service D.Customers
70.The way a business relates to its customers, clientele, and patrons.
A.Service B.Customer relations C.Customer service D.Customers
71.It is not only limited to or an exchange of monies for goods or services; it should
provide the customer satisfactions, not just content but actually happy.
A.Service B.Customer relation C.Customer service D.Customers
72. it means viewing the customer as the most important part of your job.
A.Good customer service approach C.Customer – Boss approach
B.Customer friendly approach D.Good customer relation approach
73.A happy and satisfied customers are the best advertisers of your business.
A.grateful Costumer C. A. honest Customer
B.evangelist Costumer D.empathic Costumer
74.refers to an unjust or harmful action of a person to another person.
A.apologize B.disservice C.grateful Dempathize
75.Which are to be considered if the guest complains?
A.Apologize to the guest
B.Try to understand the guest point of view
C.Determine the guest’s concern
D.Report the guest to the authority to document his/her concerns
76.After knowing the guest’s overriding concern, what are the ways to determine
its solution?
A.Consider the facts and the guidelines of the restaurants
B.Go over all available options in your mind
C.Select the best solution you can think and present them to the guest AD.
Immediately take appropriate action
77.What is the best thing to do if you and the guest come up and agree to a
solution of his/her complaint?
A.Make sure that the guest is pleased with the solution

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B.Document the agreement and ask for additional charges for a possible
expense in coming up to the solution given
C.Immediately take appropriate action and report to the authority
D. Give the guest freebies as compliment for the solution
78.Which of the following are some ways of acting on the complaint?
A.Promise to do all you can to solve the problem
B.Refer it to the immediate supervisor if the solution is beyond your
capabilities.
C.If the customer’s request not feasible, offer him/her alternate solutions
to the problem
D.Go extra mile and embrace the complaint. Customer is always right.
79.When a certain guest erupts suddenly and insults you personally in his
complaint, what type of complaining guest is he?
A.The Free Loader B.The Volcano C.The know it All C.The Rambler
80.If a guest will not talk but is obviously dissatisfied and problematic with your
service, what kind of complaining guest is he?
A.The Clam B.The Foreigner C.The free Loader D.The Know It All
81.The guest call the attendant for complaint. He started to threaten by name
dropping on famous people and politicians because he was dissatisfied of the
service. What kind of complaining guest is he?
A.The Know it All B.The Volcano C.The Rambler D.The Clam
82.Some establishments contact the customer who made a complaint few days
later to make sure they are satisfied with the way problem was solved. This process
is called___
A.Follow Up B.Monitoring satisfaction C.Remembering the guest D.Data Recording
83.Below is a list of ways in removing different items in the table. Number the items in
chronological order using number 1 to 5.
1. Remove all unused food.
2. Remove soiled glasses. 3. Remove all condiment.
4. Remove all unused silverwares.
5. Never mix unused silver items with soiled ones
A.3, 2, 4, 5, 1 B. 2, 3, 5, 4, 1 C. 3, 5, 1, 2, 4 D. 5, 1, 3, 4, 2
85.“Wear your best …….” in greeting the customers.
A.dress B.make-up C.smile D.hat
85.The customers want to know about products and services but in a pertinent and
time- sensitive manner.
A.friendliness B.information C.control D.empathy
86.Below are ways in presenting a bill to the guest. Number the items in chronological
order using numbers 1 to 5.
1. Wait for signs that guests may want their bill.

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 Republic of the Philippines
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REGION III-CENTRAL LUZON

2. Present the bills until they asked for.

3. Place the bill front of the host on a small plate from the right.
4. Leave them alone in their own time
5. Don’t make unnecessary delay while they are kept waiting for you
to collect the payment.
A.1, 2, 4, 5, 3 B. 2, 3, 5, 4, 1 C. 3, 5, 1, 2, 4 D. 5, 1, 3, 4, 2
87.Among the following person, who is in-charge of room service in a hotel?
A.demi-chef de rang B.chef d’etages C.chef de rang D.station head waiter
88.Among the following person, who serves alcoholic beverages in a restaurant?
A.commise de rang B.trancheur C.sommelier D.debarrasseur
89.Silverware can be polished using which of the following systems:
A.Gueridon B.Helitherm C.Ganymede D.Polivit
90.What is the main use of a waiter’s cloth?
A. wiping customer’s fingers after eating sls
B. polishing plates and glasses when laying them on the table
C. covering stains on the tablecloth
D. wiping spilt food from the carpet
91.Which of the following a waiter will do if wine is spilt on the tablecloth?
A.clear the table of everything and sponge the stain with milk
B.cover the soiled area with a clean table napkin by unrolling it over the
spillage
C.ask the customers to wait in the lounge while he fetches a clean cloth
D. take the plates of food to the sideboard and change the cloth
92.The correct accompaniments for roast grouse are:
A.bacon rolls, meatballs, jus lie, heart-shape croutons spread with duxelles
B.gravy, bread sauce, fried breadcrumbs, game chips, watercress
C.redcurrant jelly, grapes, slices of kiwifruit, horseradish sauce
D.cranberry sauce, chestnuts, thyme and parsley stuffing, chipolatas
93.Which of the following consists of a Mixed Grill?
A.pork chop, veal kidney, button mushrooms, pineapple ring, chips
B. lamb cutlet and kidney, chipolata, bacon, tomato, mushroom, straw potatoes.
C.thin sirloin steak, fried onion-rings, slice of liver, fried egg, sausage, cress.
D.mutton chop, slice of black pudding, scrambled egg, fried bread, tomato.
94.What is the liqueurs used to prepare Crepes Suzette?
A.Kirsch and Maraschino C. Glayva and Marnique
B.Curaao and Grand Marnier D.Tia Maria and Benedictin
95.What is a gueridon?
A.moveable sideboard C.trolley for taking used crockery and cutlery to the wash-up
B.mobile table for doing lamp work D.cigar and liqueur handcart
96.Which of the following selections represents the ideal cheeseboard?

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A.Cheddar, Camembert, Stilton, demi-sel, Wensleydale

B.Gruyere, sbrinz, Emmenthal, Parmesan, bel paese
C.Edam, Gouda, processed, quark, mozzarella
D.Gorgonzola, Stilton, Rocquefort, MycelIa, danablu
97.Which among the following is the main accompaniments for caviar?
A.ratafia biscuits, quarters of lemon, grated Parmesan
B.fingers of hot toast, melted butter, quarter of lemon
C.brown bread and butter, oriental salt
D.Melba toast, mayonnaise, French mustard
98.When serving gulls’ eggs, what is the best accompaniments?
A.horseradish, acidulated cream, game chips, spiced salt
B.chopped capers and gherkins, vinaigrette dressing, cayenne
C.chili vinegar, oriental salt, mustard and cress, walnut oil
D.sieved yolk and white of hard-boiled egg, tabasco, peppermill, lemon
99.Which of the following items require a finger bowl?
A.avocado pear, shrimp cocktail, smoked salmon
B.fruit basket, fresh asparagus, artichaut vinaigrette
C.cantaloup melon, pate maison, potted shrimps
D.caviar, foie gras, corn on the cob, half grapefruit
100.The best way to deal with a customer who complains about poor service is to:
A.apologizes C. try to make excuses
B.offer him a free drink D.inform the head waiter

Prepared by:

LOUIE P. DEL ROSARIO

Writer

Reviewed & validated by:

RAMILO C. CRUZ, PhD.

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Telephone Number: (045) 598-8580 to 89; Email Address: region3@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION III-CENTRAL LUZON

EPSvr, EPP/TLE/TVL

Recommending Approval:

LIBRADA M. RUBIO
CMLD Chief

Approved:

MAY B. ECLAR PhD, CESO III

Regional Director

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