ISHRM SCHOOL SYSTEM

International School for Hotel and Restaurant Management Tirona

Highway, Habay 1, Bacoor City, Cavite
SCHOOL ID: 404930

MIDTERM WRITTEN EXAM in

FUNDAMENTALS OF FOOD AND BEVERAGE PRODUCTION, SERVICES, AND
OPERATION

NAME ____________________________________DATE ____________________________

YEAR & SECTION __________________________Instructor: Mr. Mark Anthony Y. Panlilio
General Guidelines:

Always inspect/ check the test/ examination paper (complete number of pages, blurred items) before answering.
Read and follow directions!
Write all answers on this questionnaire, using black or blue ink only. STRICLY NO ERASURES.
Answers must be written in capitalized letters.
Use of liquid erasers or correction tapes is absolutely prohibited.
Ask or call the attention of the assigned proctor for clarifications regarding the examination/ test paper.
Use of e-gadgets, such as translators, cell phones, and Mp3 are not allowed.
Cheating in any form will mean a grade of 0 in their subject.
If there is time left review your answers.

I. Multiple choice: Identify the best way to greet and welcome the following guests.

1. Mr. and Mrs. Mejia are regular guests. They have not been to your restaurant for quite some time. What should you
say?

A. Hi Mrs. and Mr. Mejia, welcome to Top's. Nice to see you again, how are you?
B. Hi Ma'am and Sir, do you have a table reservation?
C. Good evening Mr. and Mrs. Mejia, nice to see you again. May I ask if you have a reservation?

2. There is a walk-in male guest in your restaurant. What should you say?

A. Hi, welcome to Top's. Do you have a reservation, Sir?

B. Hello, welcome to Top's. How have you been?
C. Hi Sir, welcome to Top's. How may I help you

3. Mr. Rodriguez is a VIP guest. and he will host a dinner. What should you say?

A. Good evening, Sir, may I know if you have a table reservation?

B. Hi Mr. Rodriguez, welcome to Top's. Let me lead you to your table.
C. Good evening, Sir, Welcome to Top's. I have a table just for you Sir.

4. Mr. Roman and Ms. Carpio are return guests. What should you say?

A. Good evening, Ma'am and Sir, how may I help you?

B. Good evening Ms. Carpio and Mr. Roman, thank you for coming back to us. This way to your table, please.
C. Hi Ms. Carpio and Mr. Roman, it is nice to see you again. Do you have a table reservation?

5. Mr. Aguilar is a medical doctor, and he has a table reservation

A. Good evening, Dr. Aguilar, we'll have your table ready in a minute. While we do so, you can sit in the lounge.
B. Good evening Mr. Aguilar, your table is not yet available. Stay at the bar for the meantime. We'll let you know once
your table is ready.
C. Nice meeting you Mr. Aguilar, your table is ready Sir. Please follow as I bring you to your table.
6. He/she has a great role of a remarkable food and beverage professional responsible for delivering meals and drinks,
providing menu recommendations, and ensuring customer satisfaction in a restaurant or hospitality setting.

A. Wait staff
B. Manager
C. Owner
D. Accountant

7. Extend a very warm welcome to you and trust that your stay will be pleasant and comfortable.

A. Assist guest
B. Welcome guest
C. Present bills
D. Extend departure assistance

8. After preparing the bill, present it in a folder by the left side of the guest and stand beside the guest. But your
impression should not give such indication that you are willing to get rid of the guest.

A. Assist guest
B. Welcome guest
C. Present bills or account
D. Manager

9. Providing to guest plays a major role in the duties and responsibilities of a waitstaff and Escort the guest to the guest
table and help him/her to be seated. Arrange calm and quite corner with suitable and comfortable chair for the guests.

A. Welcome guest
B. Assist guest
C. Present bills
D. Bid goodbye or extend departure assistance

10. Role of a f&b attendant starts when the guest enter the restaurant and it ends when they leave premises and provide
to make impression of the establishment.

A. Assist guest
B. Welcome guest
C. Present bills
D. Bid goodbye or extend departure assistance

11. What is the primary purpose of taking food and beverage orders?

A. Entertainment
B. Revenue generation
C. Table decoration
D. Exercise

12. Which mode of taking orders relies on the waitstaff's memory?

A. Paper-Based
B. Electronic
C. Memory
D. Checklist System

13. What is a characteristic of the Point of Sale (POS) system?

A. Relies on memory
B. Uses handheld devices
C. Captures data and payment information
D. Involves paper forms
14. According to the procedures, when should beverage orders be taken?

A. After serving desserts

B. Before taking food orders
C. Simultaneously with food orders
D. At the end of the meal

15. What should the waitstaff do after confirming the orders?

A. Ignore the guests

B. Collect the menu politely
C. Repeat the orders loudly
D. Join the guests for a meal

16. THREE PLATE METHOD

I. Support the plate using your ring finger and middle finger.
II. Carry the first plate. Use your thumb, index finger and middle finger to hold it.
III. Place the third plate on your forearm. Let its edge rest on the rim of thesecond plate for support.
IV. Secure the second plate under the first plate.

A. I, II, III, IV
B. II, IV, I, III
C. III, IV, II, I
D. IV, II, I, III

17. In the _____________ of service, the guests serve themselves from a selection
of food arranged on the table. The best example of this service is a Chinese
Lauriat where all the food items are placed on a turntable at the center of the
table.

A. Silver Style
B. Buffet Style
C. Family Style
D. Banquets Style

18. The nature of _____________ can be both simple and complex. In this style of
service, food is prepared in the kitchen and served to the guests on plates.

A. Plated Service
B. Buffet Service
C. Silver Service
D. Banquets Service

19. When the event is done, the banquet staff will also need to remove table
setups and to fetch tables and chairs and place them in proper storage.

A. Closing the Service

B. Banquets Service
C. Removing the Service
D. Starting the Service

20. A __________ is a large public meal complete with main course and dessert.

A. Ala Carte
B. Buffet
C. Plated
D. Banquet
 ISHRM SCHOOL SYSTEM
International School for Hotel and Restaurant Management Tirona
Highway, Habay 1, Bacoor City, Cavite
SCHOOL ID: 404930

MARK ANTHONY Y. PANLILIO MARIA PAULA MANILA ATTY. ORLANDO M. DE VILLA

Instructor TVET Coordinator TVET Dean
II. TRUE OR FALSE Write True if the statement is correct and False if the statement is wrong.

1. Cabernet Merlot, Cabernet Sauvignon, Shiraz and Malbec belong to red wine.
2. Halal food like chicken, pork, and beef is good for the Muslims.
3. Menu knowledge is the information regarding all the food and beverage items available in the establishment.
4. In making Chardonnay, Chenin Blanc, Semillon, and Riesling they are using white grapes.
5. Lacto-ovo vegetarians eat vegetables and fruits, dairy and egg products and lastly fish.
6. A waitstaff is also known as a waiter/waitress, a server or a food & beverage service attendant.
7. As a waitstaff, it is okay to not have the necessary skills, knowledge and the right attitude in serving the guests.
8. A waitstaff is a food and beverage service personnel who directly interacts with the guests.
9. Welcoming and Assisting the guests are included in Duties and Responsibilities of a waitstaff.
10. A waitstaff should be well-trained and experienced to fulfill the duties and responsibilities.
11. The Blank Order System involves using a form to fill out information about the order.
12. It is recommended to address guests by their first name during the order-taking process.
13. The kitchen staff should be informed about special requests by circling them on the docket.
14. According to the procedures, the order of service should be based on the guest's age.
15. In the Paper-Based mode, a Guest Check System involves guests checking the menu items themselves.
16. One of the types of banquet service is standing cocktail.
17. In collecting and serving beverages we should politely point out any issue with the bar person.
18. Always pour exactly 30ml into the glass of the guest who ordered it.
19. There are four methods in carrying plates.
20. Coffee is served at the end of the meal.

ISHRM SCHOOL SYSTEM

International School for Hotel and Restaurant Management Tirona
Highway, Habay 1, Bacoor City, Cavite
 SCHOOL ID: 404930
IV. ENUMERATION

Give 5 duties and responsibilities of a waitstaff

2.

3.

4.

5.

List the 5 Styles of Service

6.

7.

10.

Prepared By: Reviewed By: Reviewed and Approved By: Page

MARK ANTHONY Y. PANLILIO MARIA PAULA MANILA ATTY. ORLANDO M. DE VILLA

Instructor TVET Coordinator TVET Dean