UNIVERSITY OF SAINT ANTHONY

(Dr. Santiago G. Ortega Memorial)

City of Iriga

COLLEGE OF TEACHER EDUCATION

Name: ___________________________________ (SUBJECT)

Program and Year: ____________________ 3rd Monthly Examination (Oct. 15, 2022)
Instructor: _________________________________ Score: ___________

Multiple Choice: Underline the letter of the correct answer. No ERASURES/ALTERATIONS.

1. Which of the following establishments where food is regularly served outside the home?
a. Hospital and Nursing home c. Clubs
b. Industry Catering d. Food Service Industry
2. Which of the following institutional foodservice is brought by the emergence of the malls?
a. Food courts c. Food carts
b. Restaurants d. Canteens
3. Which of the following is considered as the first fast-food restaurant?
a. Arby’s c. A&W Root beer
b. Dairy Queen d. Pizza Hut
4. Who was the first dietician of modern hospital?
a. Hernando Cortez c. Robert Owen
b. Howard Johnson d. Florence Nightingale
5. Who is known as the father of industrial catering?
a. Robert Owen c. Howard Johnson
b. Delmicos d. Florence Nightingale
6. A type of eating place that has refrigerated or heated counter is called?
a. Food Bars c. Fast Food
b. Cafes d. Cafeteria
7. What are the operational supplies that are essentials during food service?
a. Men c. Machine
b. Materials d. Money
8. What refers to the capital budget, the cash flow required to full-fill the basic purpose of the business?
a. Machine c. Methods
b. Money d. Materials
9. What is considered as becoming the buzz world of all modern enterprise?
a. Objectives c. Image
b. Growth d. innovation

10. What is the archaic term for human resources?

a. Manpower c. Image
b. Human d. Men
Matching type: Match column A with column B. Write the letter on the space provided. Use CAPITAL
LETTERS ONLY.

A B

11. Airline Catering A. Diet foods

12. Clubs B. Local flora and Fauna

13. Food Courts C. Marquees and tents

14. Hospitals D. Membership

15. Military Catering E. office mess

16. Outdoor Catering F. Right quantity provision

17. Railway Catering G. shopping mall

18. Resorts H. Supply Point

19. Schools I. Table Equipment

20. Ship Catering J. Trucks shops

Enumeration: What are the principles of HACCP? (7pts.)

21.
22.
23.
24.
25.
26.
27.

Evaluation: Describe the steps being shown on the picture. (10pts.)

Essay: Read and answer each question carefully

1. Why is food safety hygiene, safety and sanitation important? Give some ways/scenarios on how to
promote/achieve food safety. (10pts.)

2. What is the greatest impact of fast-food restaurant in food service industry? Explain in 2 sentences
only. (3pts.)

“Even the greatest were beginners”