Metro Dumaguete College

E.J. Blanco St., Brgy. Daro, Dumaguete City Negros Oriental

Diploma in Tourism Technology
Food and Beverage Services NCII
Trainer: Hermie Jade Gordoncillo

Make – up Exam

Name: Batch and Lead name:

Date: Signature:

I. Instruction: Answer the following questions. Identify the reservation activities for the
different modes of communication.
1. Telephone

2. In person

3. Fax

4. Mail

II. Instruction: Enumerate the following

1. Basic types of menu
a.
b.
2. Spoon Cutlery
a.
b.
c.
d.
e.
f.
3. Fork Cutlery
a.
b.
c.
d.
e.
f.
 g.
4. Knives Cutlery
a.
b.
c.
d.
e.
TRUE or FALSE Direction: Write TRUE if the statement is correct and FALSE if it is incorrect.
Write your answers on the space provided.
III. TRUE or FALSE. Instruction: Write TRUE if the statement is correct and FALSE if it is
incorrect. Write your answers on the space provided.
1. The arrangement of chairs and tables should be far enough not to invade
the customer’s privacy during their conversations.
2. The music should be loud so that customers can hear themselves in
normal conversation.
3. Accent lighting refers to the natural before installing additional lighting
in a given area or the normal room lights.
4. Decorations provide a positive impression from the customer, especially
upon their arrival.
5. The dining room is the place where food that has been carefully prepared
is to be served
IV. Instruction: TRUE or FALSE. Write TRUE if the statement is CORRECT. FALSE if the
statement is INCORRECT, identify the word/phrase that makes the sentence incorrect.
Answer directly.
1. The purpose of taking table reservation is to prepare the table before the guest visit the
restaurant/establishment.
2. Is reserving a table staff must get the needed information from the guest excluding the most
personal ones such as phone number, allergies, birthdays etc.
3. In assisting the guest through a phone call staff must show authority over the customer.

4. The special requirements include table by the window, table of 10, highchair, allergies eg.
Garlic, bottle of champagne on arrival, wheel chair, birthday cake, anniversary cake,
personalized menu, private room and the dress to wear.
5. If the table is not available the waiter/waitress may suggest the guest to wait instead of giving
an alternative.
6. The main purpose of a waiter’s station is to provide the service staff with a location on the
floor from which they can work.
7. Large Knife is used for entrée course, buttering, cheese and fruit.
8. Soup Spoon is only used for thick type of soup.
9. Dinner plate is for the base plate/show plate.
10. In the table setting the utensils to be used must be based on the kind of service that the
restaurant/establishment offers.
11. The standard distance measurement on every utensil to be used in the table setting is 1.5
inches.
12. In the Russian Table Service, the waiting staffs serves it guest using a trolley on the left side
of the guest table.
13. French table service is a service when all the food preparation is done at the kitchen.

14. Glassware must be place on the left side for both Russian and French set – up.

15. Dessert spoon and Demitasse are found in the Russian Service.