Republic of the Philippines

Department of Education
National Capital Region
TECHNICAL VOCATIONAL LIVELIHOOD

PRE-ASSESSMENT
TEST
In
FOOD AND BEVEREGE SERVICES NC II
(CORE COMPTENCIES)

National Capital Region

6 Misamis St, Bago Bantay, Quezon City, 1105 Metro Manila
Tel. Nos. 9262213; 9294330; 9201490; 9294348 loc.801
E-Mail: ncr@deped.gov.ph
 Republic of the Philippines
Department of Education
National Capital Region
TECHNICAL VOCATIONAL LIVELIHOOD

INSTRUCTION: Please assess yourself by shading the box of the best answer that corresponds to your
choice on the answer sheet provided. DO NOT WRITE ANYTHING ON THE TEST BOOKLET.

1. Who of the following is responsible for the long term and respective plans (5-10 years), funding and
strategic objectives of the organization. They would be typically the Owner, the Directory of the
Company?
a. Top Manager
b. Manager
c. Junior Manager
d. Supervisors

2. Who are the link between the management and the operation staff at the floor level, to ensure that
the resources allocated are effectively utilized?
a. Top Manager
b. Manager
c. Junior Manager
d. Supervisors

3. Who make the annual plan 1year for their respective department?
a. Top Manager
b. Manager
c. Junior Manager
d. Supervisors

4. Who are the front-line performers of the operations and rely heavily on technical and customer
service skills?
a. Top Manager
b. Operations Staff
c. Junior Manager
d. Supervisors

5. Who would be typically the Owner, the Directory of the Company?

a. Top Manager
b. Operations Staff
c. Junior Manager
d. Supervisors

National Capital Region

6 Misamis St, Bago Bantay, Quezon City, 1105 Metro Manila
Tel. Nos. 9262213; 9294330; 9201490; 9294348 loc.801
E-Mail: ncr@deped.gov.ph
 Republic of the Philippines
Department of Education
National Capital Region
TECHNICAL VOCATIONAL LIVELIHOOD
6. What seems likely to be the hospitality connotation: “greet and seat”?
1. Acknowledging the guest arrival with proper salutation using their
2. surname
a. Acknowledging the guest arrival with proper salutation using their
surname
b. Checking the reservation with sincerity and leading them to the table
c. Greeting guests on arrival and accompanying them to their table to
seat them
d. Welcoming the guest with a golden smile before seating them

7. What will you do after escorting and seating the guests at their table?
a. Make suggestive selling.
b. Present the menu with a pleasant smile.
c. Take order cautiously.
d. Unfold the napkins and place them gently on each of the guest’ lap.

8. If you have four customers and one of them is a senior citizen who is
physically weak, where should he or she be seated in the restaurant?
a. Against the wall
b. Close to the hostess station
c. In the corner or side of the wall
d. Near the door

9. Which is the proper way when laying down the napkin of the guest?
a. Ask permission to lay down guest table napkin on his lap and make it sure that you place it
properly with your bare hands.
b. Avoid contacting any part of your hands to body of the guest.
c. Just lay the napkin on the guest lap.
d. Say excuse to hold the guest.

10. What is the shape of the napkin after successfully draping on the
lap of each guest?
a. Diamond
b. Rectangle
National Capital Region
6 Misamis St, Bago Bantay, Quezon City, 1105 Metro Manila
Tel. Nos. 9262213; 9294330; 9201490; 9294348 loc.801
E-Mail: ncr@deped.gov.ph
 Republic of the Philippines
Department of Education
National Capital Region
TECHNICAL VOCATIONAL LIVELIHOOD
c. Square
d. Triangle

PRE-ASSESSMENT
TEST
In
FOOD AND BEVEREGE SERVICES NC II
(CORE COMPTENCIES)

National Capital Region

6 Misamis St, Bago Bantay, Quezon City, 1105 Metro Manila
Tel. Nos. 9262213; 9294330; 9201490; 9294348 loc.801
E-Mail: ncr@deped.gov.ph
 Republic of the Philippines
Department of Education
National Capital Region
TECHNICAL VOCATIONAL LIVELIHOOD

INSTRUCTION: Please assess yourself by shading the box of the best answer that corresponds to your
choice on the answer sheet provided. DO NOT WRITE ANYTHING ON THE TEST BOOKLET.

1. Who of the following is responsible for the long term and respective plans (5-10 years), funding and
strategic objectives of the organization. They would be typically the Owner, the Directory of the
Company?
a. Top Manager
b. Manager
c. Junior Manager
d. Supervisors

2. Who are the link between the management and the operation staff at the floor level, to ensure that
the resources allocated are effectively utilized?
a. Top Manager
b. Manager
c. Junior Manager
d. Supervisors

3. Who make the annual plan 1year for their respective department?
a. Top Manager
b. Manager
c. Junior Manager
d. Supervisors

4. Who are the front-line performers of the operations and rely heavily on technical and customer
service skills?
a. Top Manager
b. Operations Staff
c. Junior Manager
d. Supervisors

5. Who would be typically the Owner, the Directory of the Company?

a. Top Manager
b. Operations Staff
c. Junior Manager
d. Supervisors

National Capital Region

6 Misamis St, Bago Bantay, Quezon City, 1105 Metro Manila
Tel. Nos. 9262213; 9294330; 9201490; 9294348 loc.801
E-Mail: ncr@deped.gov.ph
 Republic of the Philippines
Department of Education
National Capital Region
TECHNICAL VOCATIONAL LIVELIHOOD

6. What seems likely to be the hospitality connotation: “greet and seat”?

3. Acknowledging the guest arrival with proper salutation using their
4. surname
a. Acknowledging the guest arrival with proper salutation using their surname
b. Checking the reservation with sincerity and leading them to the table
c. Greeting guests on arrival and accompanying them to their table to seat them
d. Welcoming the guest with a golden smile before seating them

7. What will you do after escorting and seating the guests at their table?
a. Make suggestive selling.
b. Present the menu with a pleasant smile.
c. Take order cautiously.
d. Unfold the napkins and place them gently on each of the guest’ lap.

8. If you have four customers and one of them is a senior citizen who is
physically weak, where should he or she be seated in the restaurant?
e. Against the wall
a. Close to the hostess station
b. In the corner or side of the wall
c. Near the door

9. Which is the proper way when laying down the napkin of the guest?
a. Ask permission to lay down guest table napkin on his lap and make it sure that you
place it properly with your bare hands.
b. Avoid contacting any part of your hands to body of the guest.
c. Just lay the napkin on the guest lap.
d. Say excuse to hold the guest.

10. What is the shape of the napkin after successfully draping on the lap of each guest?
e. Diamond
a. Rectangle
b. Square
c. Triangle

National Capital Region

6 Misamis St, Bago Bantay, Quezon City, 1105 Metro Manila
Tel. Nos. 9262213; 9294330; 9201490; 9294348 loc.801
E-Mail: ncr@deped.gov.ph