LONG QUIZ IN TLE 8 FOOD AND BEVERAGE SERVICES

1.Table reservation can be received through the following except ________.

a. Text messages b. Telephone c. Email d. Letter
2. Which is NOT included when asking the details of the reservation?
a. Time of arrival b. Name of companions c. Number of persons d. Name of parents
3. Which is correct when receiving a call?
a. ABC Restaurant, this is John. How may I help you?
b. ABC Restaurant. Good morning! This is John. How may I help you?
c. Good Morning, ABC Restaurant. How may I help you?
d. Hello, Good morning. May I help you!
4. Which of the following the receptionist must do when taking table reservation?
a.Ask the caller to repeat the details of the reservation when your memory missed to recall.
b.Answer the phone with merely “hello”.
c. Transfer the call to the right person when information is not sufficient.
d.Just take the reservation and forward to the counter.
5. Which is the aim of food service industry?
a. Achieve excellence b. Meet customers’ expectation c. Satisfy one’s appetite d. Customers’ satisfaction
6.Is a preparation made in advance to have a table available at a restaurant. It is a token of exclusivity that everybody loves to be treated or feel special.
a.table set up b.table reservation c.reservation d.all of the above.
7.Hospitality industry that are concerned with the provision of food and drink ready for immediate consumption (but excluding retailing and food manufacturing).
a.food provision b.service c.food industry d.food service
8.The need for enhancement of self-esteem; fulfilling life style needs; the need for variety; as a result of advertising and promotion.
a.social b.economic c.psychological d.physiological
9.This always plays a significant role in hospitality industry.
a.service b.telephone c.food d.beverage
10. The need to sate one’s appetite or quench one’s thirst, or the need for special foods such as diabetic or vegetarian.
a.physiological b.economic c.convenience d.psychological
11. Refers to a French term, meaning “put into place or order in preparing the table.
a.table set-up b.mise-en-place c.table appointments d.table setting
12.It is the largest of the forks used in place.
a.dessert fork b.dinner spoon c.dinner fork d.escargot
13. Used for serving, larger than a tablespoon and has a long handle.
a.salad fork b.teaspoon c.soup spoon d.serving spoon
14. It is commonly used spoon for coffee and dessert.
a.teaspoon b.dinner spoon c.dimatesse spoon d.fish fork
15. A four-tine fork used in eating fish.
a.salad fork b.dinner fork c.fish fork d.dessert fork
16. The longest knife among flat wares used to cut and push main course during dining.
a.dinner knife b.spreader c.cheese knife d.steak knife
17. It is a double-pointed knife used to cut cheese.
a.fish knife b.dessert knife c.spreader d.cheese knife
18.It is a type of container for brewed coffee
a.pitcher b.coffee pot c.tea pot d.soup ladle
19. A large deep spoon with long handle.
a. soup ladle b.pitcher c.salt and pepper shaker d.coffee pot
20. A container for serving sauces.
a.salt and pepper shaker b.soup ladle c.tea pot d.pitcher

TEST II.IDENTIFICATION.Identify the following statement.Choose your answer inside the box below.

1. This is used to cover the table top.

2. It is a form of decorative elements that place under the plates to add color and texture.
3.refers to linens use to fold and placed at the center of the dinner plate, Inside the goblet, or at the left side of the dinner plate
4. This should be placed in order, the diner starts at the end and works his way in.
5.It is always placed on the right side of the dinner plate. Used to cut meat.
6.This is placed at the left side of the dinning plate.
7. These comes together with the knives.
8.Is set above the plate to the right in order.
9. This is placed after the main course was served.
10. Refers to arrangement in table set-up.