Mendoza, Darwin Andrei Lance S.

| GAS-2 | FBS w4
What I Know Assessment What I Have Learned
1. D 1. A 1. Because it is disrespectful and guests do not want to be hurried into giving their
2. C 2. B decisions.
3. C 3. B 2. In contrast to the table d'hôte, the a la carte menu offers a large range of dishes
4. A 4. A that are all paid individually.
5. A 5. A 3. In order to prevent mistakes in telling the chefs what to cook
6. A 6. C 4. To confirm the orders and give the guest a chance to change their order
7. A 7. D 5. 70% of the guests do not know what or how to order therefore
8. B 8. D waiters/waitresses should guide them
9. C 9. C
10. C 10. D
11. A 11. B
12. B 12. C
13. C 13. C
14. D 14. C
15. B 15. A
What’s In What’s New
“To give real service, you Rice Beef
must add something which - Fried Rice - Braised Beef
cannot be bought or - Hainanese Rice - Mongolian Beef
measured with money, - Java Rice - Beef Steak
and that is sincerity and - Steamed Rice - Beef Caldereta
integrity.” Fish Chicken
- Fish Fillet - Chicken Barbeque
What’s More
- Fish Curry - Fried Chicken
1. Comfortably - Baked Salmon on Potatoes - Chicken Ala King
2. Legible - Asian Fish Hot Pot - Chicken Gallentina
3. Stand Beverage
4. Politeness - Cucumber Juice
5. Smaller - Pink Lemonade
6. Variants - Bottled Water
7. Preparation - Iced Tea
8. Triplicate
9. Important
10. Special