On a ½ lengthwise write the following:

- Pre- Test in FBS 12

- Name Republic of the Philippines
- Grade and Section Department of Education
- Date Region VII – Central Visayas
SCHOOLS DIVISION OF TOLEDO CITY
LURAY II NATIONAL HIGH SCHOOL
Luray II, Toledo City
Senior High School Department
PRE-TEST
TVL 12 – Food and Beverage Services

Directions:
A. Use a separate sheet of paper in answering this test. Do not write anything on the test paper.
B. Read and analyse each question carefully. Choose the letter of the best answer and write it (IN CAPITAL)
on your answer sheet.

1. It is defined as an arrangement to have something held for your use at a later time.
a. Reservation c. Advanced Check in
b. Call ahead setting d. Unbooked
2. Below are the list on how to care for silverware, except:
a. Wash and rinse promptly in hot water.
b. Use mild detergent
c. Dry complete and quickly to retain luster
d. Store in cabinets
3. In a table set-up, where does condiments are placed?
a. Beside the plate c. At the center, beside the flower vase
b. Near the glassware d. near the crockery
4. Does setting the right ambiance in a restaurant important? Why?
a. Yes, because it adds a great dining experience.
b. No, ambiance in a restaurant is not important at all.
c. Yes, because it shows how fancy the restaurant.
d. No, customers can still dining in without any decors in a restaurant.
5. How would you handle guests who came in without any reservations and ask for the possibility to wait for a
table?
a. Let them wait at the waiting area.
b. Inform guests that there are no available table at the moment
c. Suggest a restaurant nearby.
d. Politely ask if they can wait at the lounge and offer the complimentary drinks.
6. When leading guests to their table, the waiter should________________.
a. Walk behind them
b. Walk beside them
c. Walk in front of them
d. Tell them where there table is located.
7. It is a list of all and drinks that is offered in a food establishment
a. Menu b. List c. Booklet d. Check
8. When does a waiter present the menu?
a. After the guests have seated
b. Upon the arrival on the restaurant
c. Guests are comfortably and properly seated
d. Present the menu anytime.

Address: Luray II, Toledo City

Landline No. 0917 507 8806
 Republic of the Philippines
Department of Education
Region VII – Central Visayas
SCHOOLS DIVISION OF TOLEDO CITY
LURAY II NATIONAL HIGH SCHOOL
Luray II, Toledo City

9. Why do you have to repeat the guests’ orders?

a. Because it is part of the standard operation procedures of the restaurant.
b. To confirm orders with the guests.
c. Because it is necessary.
d. It is a duty of a waiter to repeat the orders.
10. All of them are the types of docket system used in restaurant. Which among the choices below does not belong
to the group?
a. Triplicate Docket System c. Electronic Billing Machines
b. Duplicate Docket System d. Single Docket System
11. What will you say to the customer if you think that they are ready to order?
a. May I take your order now Ma’am/Sir?
b. Do you want to order now Ma’am/Sir?
c. Are you ready to order now Ma’am/Sir?
d. What’s your order Ma’am/Sir?
12. What will you do after escorting and seating the guests at their table?
a. Unfold the napkins and place them gently on each of the guest’s lap.
b. Present the menu
c. Take Orders cautiously
d. Make suggestive selling
13. Which among the menus offers a complete meal with a fixed price?
a. Table D’Hote b. Ala Carte c. Du Jour Menu d. Cycle Menu
14. Which of the following is the correct way of presenting menu to the guest?
a. Present the menu to the guest’s left side.
b. Present the menu to the guest’s right side
c. Present the menu in front of the guests
d. Present the menu at the back of the guests.
15. Which of the following is the standard sequence of serving foods to the guests?
a. Appetizers, soup, salad, main course, dessert
b. Soup, salad, appeatizer, main course, dessert
c. Main course, dessert, appetizer, soup, salad
d. Salad, soup, main course, dessert, appetizer
16. You are assigned as a receptionist in a restaurant. A male customer is coming as the first customer of the 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. Welcome him with a smile and call a waiter.
d. Waive your hand and point where to go.
17. A young lady entered the restaurant and you know all the tables are already occupied. AS a receptionist, what
will you say to the lady?
a. “I am sorry, Miss. All the seats are occupied at the moment. Do you mind waiting at the
lounge?”
b. “I am sorry, Miss. All the seats are full at this time. Do you want to have a drink while waiting?”
c. “I am sorry, Miss. All the seats are occupied at the moment. Do you mind waiting at the lounge
for five minutes?”

Address: Luray II, Toledo City

Landline No. 0917 507 8806
 Republic of the Philippines
Department of Education
Region VII – Central Visayas
SCHOOLS DIVISION OF TOLEDO CITY
LURAY II NATIONAL HIGH SCHOOL
Luray II, Toledo City
d. “I am sorry, Miss. All the seats are occupied at the moment. Do you want to wait or not?”
18. Below are the important points to remember when Welcoming Guests. Arrange the jumbled word and select the
correct steps from the choices below.

1. Check for any reservation

2. Greet the guests by their name when known.
3. Lead the guests to their table
4. Greet guests according to the time of the day.
5. Endorse the guest to the captain waiter/waiter.
6. Assist the guest when seating.

a. 6-3-1-4-5-2 c. 1-5-3-6-2-4
b. 4-2-1-3-6-5 d. 2-4-1-3-5-6
19. What is the rationale why we do suggestive selling?
a. To increase sales.
b. To inform guests of the other menu that the restaurant offered.
c. To share to the guests the additional menu
d. To make guests order more foods.
20. Which of the following is not included in preparing a triplicate docket system form?
a. Waiter’s code identification number
b. Waiter’s signature
c. Table number
d. Date
21. What is the correct way of serving foods in Russian Service?
a. At the back of the guest
b. Left side of the guest
c. In front of the guests
d. Right side of the guests
22. Which of the following food can be paired with champagne?
a. Hard cheese c. Fish
b. Chicken d. Pork
23. Which of the following will you explain to the customer in up selling an appetizer?
a. Its ingredients and preparation
b. The method of cooking
c. It’s taste
d. It’s colors
24. Which of the following is also called “plate service” because the food is already arranged in individual plates at
the kitchen and ready to be served to the guests?
a. American Service c. Ala Carte
b. French Service d. Banquet
25. Which of the following involves table side preparation? The food is partially prepared and pre – cut at the
kitchen then the preparation is completed in a gueridon at the side of guest’s with some showmanship.
a. American Service c. Ala Carte
b. French Service d. Banquet
p

Address: Luray II, Toledo City

Landline No. 0917 507 8806
 Republic of the Philippines
Department of Education
Region VII – Central Visayas
SCHOOLS DIVISION OF TOLEDO CITY
LURAY II NATIONAL HIGH SCHOOL
Luray II, Toledo City
26. When serving beverage, who will you serve first?
a. Senior citizen c. Gentlemen
b. Professional d. Ladies
27. Which of the following phraseology that should be applied by a wine server before assisting a guest I opening
the bottle?
a. “Let me open the bottle Madam/Sir”
b. “Can you manage opening the wine bottle?”
c. Shall I open the bottle for you Madam/Sir?”
d. Let me ask somebody to open the bottle for you Madam/Sir?”
28. One of the roles as a server is to assist the customer with special needs. If your customer has a child below five
years old which of the following will you offer?
a. Booster seat c. Toys
b. Playmates d. Chocolates and Candies
29. When setting up for a conference for businessmen or business meetings, which of the following set – up styles
will you prepare?
a. Classic Banquet Style c. Classroom Style
b. Herringbone Style d. Theater Style
30. Crumbing is done after the main course and side plates have been cleared out. AS a server, which of the
following is appropriate to use when crumbing?
a. Serving bowl and cloth c. serving spoon and cloth
b. Serving plate and cloth d. table cloth
31. It is a kind of service by a hotel or other accommodation establishment that enables guests to choose menu
items and have it delivered to their rooms.
a. Room service c. Dine out service
b. Room delivery d. Dine in service
32. How do you present the bill to a guest? Select 2 answers
a. Place the bill in front of the guest.
b. Bills are presented on a plate, folded or billfold
c. Verbally informed the guests about their bill.
d. Let the receptionist call the guest to inform about the bill.
33. What are the important details or information are required in a dispatch sheet or checklist? Select 2 answers.
a. Room number c. Foods
b. Date d. Price
34. They are responsible for controlling the floor service procedures. They also do regular floor checks to ensure
that the used trays and trolleys are quickly removed.
a. Maids c. Receptionist
b. Room boy d. Room service waiters
35. What are the duties of a room boy? Select 2 answers.
a. Roam around the hotel hallways.
b. Regularly check the floor for used trays and trolleys
c. Controls the floor service procedures
d. Cleaning of each room and hallways.
36. How often does a room boy check the hotel floors and hallways?
a. Hourly b. Daily c. Sometime d. Anytime

Address: Luray II, Toledo City

Landline No. 0917 507 8806