Republic of the Philippine

Region X -Northern Mindanao

Department of Education
Division of Iligan City
Technology and Livelihood Education 10
Second Periodical Test
SY2023-2024

Name : _______________ Grade & Section: ________ Date :_________ Score:_________

MULTIPLE CHOICE. Directions: Read the following questions carefully. Encircle the correct
letter.

1. How will you take orders from the guest.

a. Begin with the visitors of the host.
b. If there are children, begin with them
c. Take the order from the elders first then the female
d. Always begin with the female especially when they are couple
2. Which of the following is correct?
a. First, take orders from the visitors of the host and then start following
to his right to the host.
b. You not should plan some coding method by your own to easily
understand who order which food.
c. As a professional server you should ask “who ordered xyz or serve
the wrong food to a guest.
d. First, take orders from the host and then start following to his right
and give an identification number to each guest.
e. First, take orders from the host and then start following to his right
and give an identification number to each guest.
3. How will you prepare the guest table to be ready for dining?
a. Put a complete set of kitchen utensils in the table
b. Remove the unnecessary table appointments of courses,
c. Tell the guest to go away from the table.
d. Watch the table until the food will be served.
4. What will you do after the kitchen staff gives instruction about the available
food items to be offered to the guest?
a.Repeat back the information to confirm.
b. Pay attention to get accurate detail of information.
c. Ask questions about the available food to be offered to the guest.
d. Be specific and use appropriate language while listening to
the instruction.
5. What will you do after you sent food orders to the kitchen with additional
guest’s request about the food orders?
a. Speak clearly to relay accurate information.
b. Be prepared for the instructions or adjustments.
c. Repeat back the information to confirm the food orders.
d. Inform the guest to wait for the kitchen’s approval of the said request.
e. Ask the kitchen to repeat back the orders for you to confirm.
f. Be specific and use appropriate language when clarifying things.
6. What are you going to do when someone is relaying important information?
a. Guess at what people want to convey.
b. Ask questions first before the information will be relayed.
c. Listen and allow someone express or relay the information.
d. Give your opinions or comments while some is relaying information.
7. If there is a delay of dishes/orders, how will the waiter pass it to their guest?
a.Pass the notification to the guest with an apology.
b.Let the guest wait.
c.Do not mind the guest until they complain.
d.Hide from the guest.
8. What will you say to the guest before you adjust the tableware?
a. I will adjust the tableware sir because you only order a steak.
b. Can you move for a second and I will remove the unnecessary
tableware sir.
c. Excuse me sir, I will remove the unnecessary tableware so you can
have more space to enjoy your order.
d. Move sir, I need to remove the cutleries.
9. Which of the following menus that is composed mostly of light and often
informal meals.
a. dessert menu
b. lunch menu
c. dinner menu
d. California menu
10. Which of the following menu that is offered by restaurants that have a good
patisserie? They cater to the public with a sweet tooth. Most outlets with this
specialty would have captive confectionaries to give them an edge.
a. dessert menu
b. children’s menu
c. dinner menu
d. tourist menu
11. What kind of menu that is typically has burgers, fried chicken, hotdogs,
sandwiches, French fries, noodles, ice cream, and soft drinks? The
serving portions are usually smaller and are often priced lower.
a. children’s menu
b. static menu
c. du jour menu or daily menu
d. near the door
12. Why is it that elderly or handicapped persons may wish to be near at the
entrance of the room?
a. to avoid long walk
b. hassle free
c. to avoid danger in case there is an emergency
d. they are most comfortable when they are close to the entrance of the
room
13. What is the most important factor to show in greeting guests?
a. Price
b. Ambiance
c. Smile
d. Status
14. What is the French phrase which means “host’s table’s and it offers one or
more variants of each dish fixed price?
a. A La Carte Menu
b. Table D’ Hote
c. Static Menu
d. Cycle Menu
15. It is a multiple choice menu, which shows portioned dishes that are priced
individually.
a. A La Carte Menu
b. Breakfast Menu
c. California Menu
d. Cycle Menu
16. Mr. Richards and his wife arrives in your restaurant; how will you make them
feel welcome?
a.Walks towards them, make pleasant eye contact and welcome them
with a pleasant greeting.
b.Watch them as they enter the restaurant and wave at them.
c.Laugh with your coworkers and make chitchat about them.
d.Walk towards them and shake hands with them.
17. Who is the first person who greets and welcomes the guest in a restaurant?
a. Receptionist
b. Waiter
c. Busboy
d. Dishwasher
18. How will you do the proper way in seating the guests?
a. Assist first the ladies, then the gentlemen, and the host/hostess last.
b. Assist first the gentlemen, then the ladies, and the host/hostess last.
c. Assist first the host/hostess, then the gentlemen, and ladies.
d. Assist first the ladies, then the host/hostess, and the gentlemen last.
19.Which of the following is the standard sequence of serving foods to the guests?
a. appetizer, soup, salad, main course, dessert
a. soup, salad, appetizer, main course, dessert
b. main course, dessert, appetizer, soup, salad
c. salad, soup, main course, dessert, appetizer
20.Which of the following is not a proper way of taking guest’s orders?

a. Write down the order in triplicate copies; one copy goes to the kitchen,
one for the waiter, and one for the cashier.
b. Take the order beginning with the ladies, then the host, lastly,
the gentlemen.
c. Ask the customer if he is ready to order.
d. Repeat the orders of the guest.
21. Which of the following is the correct way of presenting the menu to the guest?
a. Present the menu at the upper part with your right hand and when
needed, assist with your left hand the bottom part.
b. Present the menu to the guest’s right side.
c. Present the menu in front of the guests.
d. Present the menu at the back of the guests.
22. How will you escort and seat the guests at their table?
a. Unfold the napkins and place them gently on each of the guest’s lap.
b. Present the menu with a pleasant smile.
c. Take the order cautiously.
d. Make suggestive selling.
23. Which of the following is the list of all the food and drinks being presented to
the guests for their choice?
a. electric tablet order
b. order slip
c. menu
d. point of sale
24. How will you present a menu to the guest and take orders?
a. Be sensible and allow the guests some to decide on what food and
drink they will order.
b. Tell the guest to hurry because there are lots of costumers waiting
c. Choose the food and drinks for the guest.
d. Go to the other guest and be back after 20 minutes.
25. How will you take orders from the guest.
a. Begin with the visitors of the host.
b. If there are children, begin with them
c. Take the order from the elders first then the female
d. Always begin with the female especially when they are couple
26. Why do you need write down both the sequence of the food and the name of
the person who orders it in group table?
a. To know their names and be friend with them
b. To know whom to serve the food when it is done.
c. To give rewards for the fastest to order.
d. To address the proper names of the person.
27. What are you going to do when someone is relaying important information?
a. Guess at what people want to convey.
b. Ask questions first before the information will be relayed.
c. Listen and allow someone express or relay the information.
d. Give your opinions or comments while some is relaying information.
28. If there is a delay of dishes/orders, how will the waiter pass it to their guest?
a. Pass the notification to the guest with an apology.
b. Let the guest wait.
c. Do not mind the guest until they complain.
d. Hide from the guest.
29. What is the proper way of lifting the tray?
a. bend the body
b. bend the knees
c. pull towards the shoulder
d. ask assistance from colleagues
30. Which of the following is correct?

a. First, take orders from the visitors of the host and then start following
to his right to the host.
b. You not should plan some coding method by your own to easily
understand who order which food.
c. As a professional server you should ask “who ordered xyz or serve the
wrong food to a guest.
d. First, take orders from the host and then start following to his right and
give an identification number to each guest.