DIAGNOSTIC TEST FOOD AND BEVERAGES SERVICES NC II

S.Y. 2023-2024

Name____________________________________ Grade & Section: _____________________ Score_________

Direction: Choose the letter of the correct answer. Write your answer on the space provided before the number.

____1. What alternative reservation is being used if the guest gave his/her name, stayed inside the restaurant and wait for their
name to be called?
A. Pagers B. The Guest List C. The Call-ahead List D. The Waiting List
____2. What do you call the type of reservation that depends on then designated person, usually a host or hostess, to answer the
phone, record the details of the said reservation, and taking their credit card information as a guaranteed reservation?
A. Online Reservation System B. Reservation C. Manual Reservation System D. Ready-Prepared Foodservice System
____3. What type of restaurant reservation makes use of the internet through a website, where all necessary information needed
for a reservation is keyed in by the guest?
A. Online Reservation System B. Reservation C. Manual Reservation System D. Ready-Prepared Foodservice System
____4. Which is NOT an alternative to reservations?
A. Pagers B. The Waiting List C. Call Ahead Seating D. Online Reservation System
____5. In what ways can the guest pays their accounts in table reservation?
A. Cash/credit card B. Phone charge C. Reservation Charge D. Room Charge
____6. What type of Foodservice system is used if the ingredients are assembled and food/dish is produce on-site?
A. Assembly-Serve Foodservice System B. Ready-Prepared Foodservice System
C. Centralized Foodservice System D. Conventional Foodservice System
____7. Which is an example of centralized food service systems?
A. Airline industry B. cafeterias C. Colleges D. restaurants
____8. Which type of Foodservice system is usually used in hospitals and prisons?
A. Assembly-Serve Foodservice System B. Ready-Prepared Foodservice System
C. Centralized Foodservice System D. Conventional Foodservice system
____9. Which statement best describes an assembly serve food service system?
A. No food production required. B. The food is produced on site.
C. Can only be purchased in individual portions D. It is used in airline catering.
____10. Which does NOT describe a conventional food service system?
A. Transportation is costly. B. There is flexibility in menu items.
C. Food is served soon after preparation. D. Traditional standardized recipes can be used
____11. Which is a tong with a rounded bowl and short prongs used to pick up cubes of ice?
A. Ice Tong B. Ashtray C. Silver oval platters D. Tea pot
____12. What do you call the large deep spoon with a long handle that is used for serving liquids and soup?
A. Soup ladle B. Coffee Pot C. Tea pot D. Sugar tong
____13. Which of the statement shows the proper way of handling utensils and service wares when you are stocking the necessary
supplies for a service?
A. Hold all forks by its tines B. Hold all spoons by its bowl C. Hold all knives by its blade D. Hold all flat wares by the handle.
____14. Why should you check first the cleanliness of and condition of all tables, table ware and dining room equipment?
A. Because it will make your work easier. B. Because your manager asked you to do so
C. Because it is a part of your job/duty as a server
D. Because it will prevent food contamination that causes food borneillnesses.
____15. What should you do next upon cleaning, wiping and sanitizing the tableware and dining room equipment to protect them
from dirt and moisture?
A. Check their condition. B. Prepare the service station
C. Leave them at the dining area. D. Place or store them in their proper places or storage area
____16. What is the space allotted on a diner on which tableware is placed?
A. cover B. service wares C. service station D. table setting
____17. Which refers to the way a table is set with tableware for serving and eating?
A. chargers B. table setting C. cover D. table skirting
____18. In a normal dining table, what is the required space for one cover?
A. 50 cm x 28 cm B.60 cm x 38 cm C.50 cm x 38 cm D. 60 cm x 48 cm
____19. Table set-up should be completed at least how many minutes’ prior to the start of operations or banquet functions?
A. 10 minutes B. 30 minute C.20 minutes D. 40 minutes

____20. What should a server do with the table ware and glassware before setting up the table for service?
A. Put tableware and glassware at their proper places.
B. Wash tableware and glassware then set up at the table.
C. Set up able ware and glassware at the center of the table
D. Wipe and polish tableware and glassware before they are set up in the table.
____21. What is placed on the table for the guest’s use and to contribute to the appearance of the cover and the whole dining set
up?
A. table napkin B. table skirting C. table runner D. table topper
____22. What is the Latin word for handkerchief which described as a pocket-size fabric earned to blot the brow during?
A. coucher B. mappae C.ewere D. surdanium
____23. What do you call to a large cloth spread over the edge of the couch as protection from food taken in a reclining position?
A. coucher B. mappae C. ewere D. surdanium
____24. This refers to a lumpy dough used by the Spartan, also known as the first napkin?
A. apomagdalie B. mappae C. coucher D. suradium
____25.Who is the person in charge of ablutions based from the history of table napkin?
A. coucher B. mappae C. ewere D. surdanium
____26. What is essentially a table cloth that covers the top of the table and a small amount of its sides?
A. table napkin B. table runner C. table skirting D. table topper
____27. What is used to decorate tables, to be used in different kinds of occasions, for elegance, and to cover the actual table?
A. table napkin B. table runner C. table skirting D. table topper
____28. Which of the skirting is a good choice for a professional conference or business meeting?
A. box pleat B. French box pleat C. shirred D. swag
____29. What is the main purpose of skirting table?
A. to impress the guests B. to make the table more elegant
C. to ensure the neatness of the table D. to hide the legs of the table and they do this by covering them completely
____30. Which of the following is a charming substitute for table skirting and serves as a festive wall border for special celebrations?
A. box pleat B. fringe C. shirred D. swag
____31. What element of ambiance gives or enhances the mood for evening dining but cannot be used for daytime events?
A. décor B. candle light C. music D. views
____32. What element is described as neither too loud nor too soft for a conducive dining experience?
A. communication B. decors C. music D. views
____33. Which of the following tools is used to communicate food and drink features and special events and quotes convey the
messages of fun and irrelevant attitude?
A. chalkboards B. lightning C. music D. views
____34. Which of the following terms has a big contribution to sound system specifications that rely on a good understanding of the
acoustic elements?
A. noise level B. smells C. space D. touch
____35. What element has an effect on the listener and improves the customer’s mood?
A. loud music B. modern music C. rap musc D. soft music
____36. It is a cleaning equipment used to add a shine to the floors of most frequented areas of the hotel?
A. Carpet Sweeper B. Vacuum Cleaner C. Polishing Machine D. Vapor Cleaning Machine
____37. They heat up quickly and work with low amount of moisture. They kill the beg bugs and their eggs, they yield a completely
clean environment.
A. Carpet Sweeper B. Vacuum Cleaner C. Polishing Machine D. Vapor Cleaning Machine
____38. It is a cleaning tool in wiping dirt and dust from the floor.
A. Brooms B. Dust pan C. Dusters D. Mop
____39. These sprays remove the pungent smell of tobacco, smoke, and organic wastes.
A. Clean air spray B. Degreaser C. Vinegar D. Water
____40. This is mainly used in bars to remove the marks of grease and lipstick that cannot be removed by traditional washing of
glasses and cups.
A. Abrasive B. Degreaser C. Vinegar D. Water
____41. You are assigned as a receptionist in a restaurant. A male customer is coming as the first customer on that day. What will
you do first?
A. Approach the customer and lead the way to his table. B. Open the door and greet him with a pleasant smile.
C. Welcome him with a smile and call a waiter. D. Wave your hand and point where to go.
____42. A young lady entered the restaurant. However, all tables are already occupied. As a receptionist, what will you say to the
lady?
A. “I am sorry, Miss. All seats are occupied at the moment. Would you mind waiting at the lounge?”
B. “I am sorry Ma’am. All seats are full at this time. Would you want to have a drink while waiting?”
C. “I am sorry Ma’am. All seats are occupied at the moment. Would you mind waiting at the lounge for about five minutes?”
D. “I am sorry Miss. All seats are occupied at the moment. Would you want to wait or not?”
____43. Mr. Manuel Tan is a regular customer to the restaurant. As a receptionist, how will you greet and welcome Mr. Tan?
A. Good afternoon Mr. Tan! I’m glad to see you again sir. B. Good afternoon Mr. Tan! What brought you here?
C. Good afternoon Mr. Manuel Tan! Where are you going? D. Good afternoon Manuel! What do you need?
____44. Which of the following should be done prior to the arrival of a customer who has made a reservation?
A. Place the food on the table B. Prepare the table C. Prepare the food D. Cook the food

____45. Which of the following is appropriate to say if the customer has no reservation?
A. May I know how many we are expecting in the party, Sir/Ma’am? B. Table for how many persons, Sir/Ma’am?
C. How many are you, Sir/Ma’am? D. Table of two or three
___ 46. What do you call a guest who walks into a restaurant without any prior seat reservations?
A. Waiting list B. Walk in C. Double book D. No show
____47. When guest stay inside the restaurant and wait for their names to be called. What is it called?
A. Waiting list B. Walk in C. Double book D. No show
____48. When a guest made a reservation and suddenly cancels it for some reason. What do you call this?
A. Waiting list B. Walk in C. Double book D. No show
____49. This occurs when more than one reservation for the same table is accepted.
A. Waiting list B. Walk in C. Double book D. No show
____50. A customer just entered the restaurant. The receptionist checked that the customer has a reservation. What will you do
then?
A. Tell the customer to proceed immediately to the reserved table B. Assist and lead the customer to his/her reserved table
C. Let the customer walk to the table reserved D. Smile and look at the customer
____51. Which of the following should be done prior to the arrival of a guest with reservation?
A. cooking the food B. preparing the food C. allocating/preparing table D. placing the food on the table
____52. If you have six customers and three of them are kids, where should they be seated in the restaurant?
A. near the door B. near the window C. close to the service counters D. in the corner or side of the wall
____53. You are assigned as a receptionist in JM’S Restaurant. If you have group of four professionals who wants to dine in, where
should they be seated?
A. four-seat table B. five seat table C. six-seat table D. seven- seat table
____54. A family with a member with disability who has trouble walking come into your restaurant for dining without reservation,
where is the best seat that you could offer them?
A. at the corner of dining area B. at the back of the dining area
C. against the wall of dining area D. near the entrance or as close to the hostess station
____55. What is the proper seat or section should you offer for young couple who wants to dine in in a restaurant?
A. at the center of dining room B. seat close to the service station
C. quiet corner with the best view D. seat near the entrance of the room
____56. What should a server do upon all the guests have been seated?
A. Offer them a bread B. Serve water to the guest. .
C. Unfold the table napkin of the guest. D. Present the menu to the guests after they have seated.
____57. If you are the server and you noticed that ladies are uncomfortable from laying their table napkins, what will you do?
A. Ask others to lay the table napkins into their lap. B. Continue laying their table napkins into their lap.
C. Remind them that you need to lay the table napkins because it’s a part of your duty.
D. Refrain from laying the napkins on their laps, instead put them on the hand rest of the chair.
____58. Before laying the table napkin into the guest’s lap, what should a server do first?
A. Ask if they want a water. B. Ask if you can lay the table napkin on the guest’s lap.
C. Ask if they want some bread so you could serve them. D. Ask if you can bring the menu with them now so they can order.
____59. Which one is the proper way of unfolding table napkin?
A. Unfold the table napkin by shaking it hardly.
B. Unfold the table napkin in one motion by snapping it hardly.
C. Unfold the table napkin by starting at the left side of the guest.
D. Unfold the table napkin in one smooth motion without hardly "snapping” or "shaking" it.
____60. To whom should a server start the unfolding of table napkin?
A. Gentlemen B. Hostess C. Host D. Ladies/women