Name: _________________________________________Teacher:______________________

Grade/Section:___________________________________Score:______________________
Read the statements carefully and write the letter of the correct answer on the space provided.
__1. The first person who greets and welcomes the guest in the restaurant.
A. Waiter B. Head Waiter C. Receptionist D. Restaurant Manager
__2. Which of the following is the right way to answer the phone for a reservation?
A. Hello! Hang on, we are busy today. C. Hello! Who is it?
B. Good morning! Thank you for calling. D. Hello! Speak up. I can’t hear you.
__3. Which of the following is the proper etiquette in answering a phone call?
A. Answer the phone w/in 3 rings.
B. Transfer the call immediately
C. Keep the noisy background.
D. Hang on to the caller for more than 30 seconds
__4. An agreement between the two parties that something such as a room, table, or seat will be held for use later.
A. Commitment B. Covenant C. Reservation D. Room Service
__5. This is the most common method of direct reservation communication.
A. Telephone Reservation C. Faxed Reservation
B. Written Reservation D. E-Mail Reservation
__6. Which of the following is not necessary for getting the information of the customer for a telephone reservation?
A. Age and Birthday C. Name and Address
B. Contact Number D. Date and Time
__7. These reservation details determine the expected number of guests during the occasion.
A. Address B. Date of booking C. Party Size D. Special Request
__8. Angelica will perform the table skirting; she used this linen to cover the table.
A. Top Cloth B. Table Cloth C. Table Runner D. Table Napkin
__9. What is a 4 inches long spoon used for small cups of coffee, or for espresso?
A. Teaspoon C. Salad spoon
B. Dinner spoon D. Demitasse spoon
__10. What flatware is best used for cocktail appetizers like shrimp cocktails, mango prawns shrimp pomelo, etc?
A. Butter knife B. Cocktail fork C. Escargot D. Dessert spoon
__11. This portable tray is used to assemble food orders before they are served to the guests.
A. Gueridon tray C. Service Tray
B. Folding side tray D. Bussing trolley
__12. Which of the following flatware is used if the customer ordered roast beef & grilled pork?
A. Dinner knife C. Fish steak knife
B. Steak knife D. Salad Knife
__13. What type of glassware is a flat glass that is basically a bowl without a stem or foot?
A. Mugs B. Tumblers C. Footed glass D. Stem wares
__14. Which flatware is used if the customer ordered seafood appetizers like snails, mussels, and shellfish?
A. Fish Fork B. Fish knife C. Escargot D. Dinner Fork
__15. This kind of spoon is used for cream and clear soup and is also known as a bouillon spoon.
A. Demitasse spoon C. Serving spoon
B. Salad spoon D. Soupspoon
__16. The guest at table number three requested the chef de rang that they wanted to prepare their dish beside their
table. What kind of restaurant equipment will be used?
A. Bussing trolley B. Folding side tray C. Gueridon Trolley D. Service tray
__17. Used to gather soiled dishes to be carried to the dishwashing area. Identify the trolley being used.
A. Bussing trolley B. Folding side tray C. Gueridon Trolley D. Service tray
__18. Which of the following flatware is used if for eating the main course?
A. Dinner knife C. Fish steak knife
B. Steak knife D. Salad Knife
__19. It is a spice or sauce used in food preparation to achieve a specific taste and enhance the flavor.
A. Appetizer B. Condiments C. Desserts D. Soup
__20. It is placed normally at the center of the table that is used to promote special offers or promos.
A. Menu B. Table card C. Table napkin D. Centerpiece
__21. It is a small piece of table linen that is used to wipe the mouth and to cover the lap to protect clothing.
A. Top cloth B. Table napkin C. Runners D. Placemat
__22. It is a glass similar to a tumbler but with a handle.
A. Footed glass B. Mugs C. Stemware D. Tumblers
__23. This type of glass is where the bowl sits directly on a base or foot.
A. Footed glass B. Mugs C. Stemware D. wine glass
__24. Is a place where to prepare and assemble the equipment and supplies needed in the operation.
A. Dining Area B. Kitchen C. Food Display Counter D. Service Station
 __25. The executive chef told you that the order of your customer will not be catered immediately, what is SOP?
A. Systematic Operation Procedure C. System Operating Procedure
B. Standard Operating Procedure D. Standard Operation Practice
__26. Which of the following service equipment and supplies in a restaurant can be plugged into an electric outlet for
sanitizing the spoon, fork, and knife?
A. Electric pot C. Cutlery Rack
B. Chinaware Rack D. Divider Rack
__27. If one of your customers ordered a clear soup, which of the following container will be used?
A. Bouillon cup B. Cup and saucer C. Soup Tureen D. Demitasse Cup
__28. It is the basic preparation before any setup and service of food and drinks is undertaken. It is also a French term
that everything is set in place.
A. Organized B. Mise en place C. Systematized D. Completeness
__29. James Ryan sanitized the dinner fork, salad fork, dinner knife, bread knife, butter knife, soup spoon, and
dessert spoon. What kind of table appointment is being described?
A. Flatware C. Dinnerware
B. China Ware D. Glassware
__30. The chef de rang used this chinaware that is for Buffet, Russian and Family service. What kind of chinaware
does the chef de rang use?
A. Silver tray B. Round tray C. Service tray D. Oval Platter
__31. After the operation of the restaurant, the Busboy will have to arrange the utensils in still glasses. Can you identify
what the busboy arranged?
A. Chinaware B. Dinnerware C. Flatware D. Glassware
__32. It is placed above the tip of the knife at the right of the cover.
A. Salt and pepper shaker C. Water goblet
B. Gravy boat D. Dessert spoon
__33. It is an old type of service where the food is placed directly on the dinner plate or serving plate also called the
Plate Service.
A. American Table Setting C. Buffet Table Setting
B. A la Carte Table setting D. French Table Setting
__34. This particular table setup is normally encountered in eat-all-you-can restaurants.
A. American Table setting C. Buffet Table Setting
B. A la Carte Table setting D. French Table Setting
__35. Knives and all other utensils used for cutting are called
A. Chinaware B. Cutlery C. Flatware D. Hollowware
__36. Which of the following items should be perfectly clean, starched, and well-pressed?
A. Linen B. napkin C. tray D. Trolley
__37. It is a type of decorative folding done with a serviette.
A. Placemat B. Top cloth C.Table napkin folding D. All of the above
__38. This folded napkin can hold cutlery or chopstix creating a neat and finished look on your set table.
A.Pyramid napkin folding C. Birds of Paradise napkin folding
B. Rose napkin folding D. Silver pouch napkin folding
__39. The artistic pleating of the linens used in a table setting. It is usually used to decorate tables for different
occasions and to cover the actual table.
A. Table Napkin Folding C. Table Skirting
B. Table Set-up D. Table Cover
__40. Is a natural source of light in a room that allows people to work effectively and efficiently without causing any
delays due to poor lighting conditions.
A. Ambient lighting C. Pendant lighting
B. Accent lighting D. Task lighting
__41. It is a smaller light installed in the area you are working with to give focus or emphasize more detailed works
A. Ambient lighting C. Pendant lighting
B. Accent lighting D. Task lighting
___42. Is used to create the ambiance of a restaurant to be more sophisticated that gives meaning to the food display,
menu board, and lighting behind a bar or water fixture.
A. Ambient lighting B.Accent lighting C. Pendant lighting D. Task lighting
___43. The mood or feeling in a particular place.
A. Ambience B. Romantic C. Fine Dining D. None of the above
___44. A list of food items served in a restaurant.
A. Table card B. Menu C. Table napkin D. Order pad
___45. This should always look fresh and attractive in the dining area.
A. Electric fans B. Flowers C. Flourescent light D. Tables
___46. In table set up, there are some standard procedures that have to follow, all needed utensils, china wares,
Beverageware, Flatware, and other equipment are set up on the table prior to serving orders.
A. Balance and Uniformity C. Timeliness and orderliness
B. Completeness of Materials D. Cleanliness and Condition of Equipment
___47. What is the correct sequence of a classic menu?
A. Appetizer, soup, main course, dessert, beverages
B. Salad, soup, main course, dessert, beverages
C. Appetizer, soup, salad, main course, dessert, beverages
D. Appetizer, caviar, soup, salad, main course, dessert, beverages
___48. In taking an order on the phone, what should you do to ensure that you got the order correctly?
A. Ask the caller to repeat the order
B. Repeat the order to the kitchen
C. Repeat the order back to the caller
D. Note it down immediately after the caller drops the phone
___49. The following are pointers for table skirting except
A. . Pins and thumbtacks must be seen by the guests.
B. There must be a balance of design
C. Observe the color harmony for linens used
D. Observe the floor length and height of the skirt.
___50. It involves the purchasing of raw materials, inventory checks, food preparation, and analyzing the business as
a whole.
A. Food service operation C. Food analysis
B. Restaurant service D. Catering service