Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
Schools Division of Zamboanga City
SOUTHCOM NATIONAL HIGH SCHOOL
Calarian, Zamboanga City
FOOD & BEVERAGE SERVICES
DIAGNOSTIC TEST
Name:___________________________________________________ Score:
Section: _________________________________________________ Date : __________________
Directions: Read each statement/ question carefully and select the best answer for each item. Write the letter that corresponds to
the correct answer on the space provided before the number.

______1. What does the food industry mean by reservations?

a. A growing trend in reserving a seat in a restaurant.
b. It is where the host answer the phone, record the details, & taking their credit card information as a guarantee.
c. It is an arrangement to have something held for your use at a later time.
d. It is where the necessary information needed is keyed in by the guest.
______2. What kind of foodservice system does the on-site production of the meal and the assembly of the ingredients involve?
a. Ready-Prepared Foodservice System c. Conventional Foodservice System
b. Commissary Foodservice System d. Assembly – Serve Foodservice System
______3. How long does a restaurant keep a table available for reservations?
a. 20-30 minutes b. 30 – 40 minutes c. 25-30 minutes d. 35 - 40 minutes
______4. It is a French term for "putting in position" or "everything in its place" in food.
a. Mise en place b. mice en place c. mince en place d. place en mise
______5. What is the name for the pre-cooking preparation? a. Bar supplies b. silver cleaning c. mise en place d. service station
______6. Which of the following is not a group member? a. Goblet b. mug c. flute d. ice tong
______7. What exactly is a table skirt? a. It is a popular choice due to its simplicity and affordability.
b. It is used to decorate tables for different occasions, for elegance, and to cover the actual table.
c. It is placed on the table for the guest’s use to contribute to the presentation of the cover and the whole dining
environment. d. It is made from a sequence of back-to-back knife pleats.
______8. Which of the photos below is a sample of swag table skirting?

a. b. c. d.
______9. Which of the following picture below is Fan Napkin Fold?

a. b. c. d.
______10. What table skirt is this, consisting of a series of back-to-back knife pleats?
a. Shirred table skirt b. Box pleat table skirt c. Gathered table skirt d. Swag table skirt
______11. What is the 3rd step in sail napkin folding?
a. folding the far-left corner diagonally to rest right alongside the previous fold. c. Fold the napkin in half and orient the open end.
b. Fold the napkin along the crease and make it stand on its short end. d. Repeat the last step with the other side.
______12. The following are the most common napkin folding, EXCEPT.
a. Pyramid Napkin Fold b. Fan Napkin Fold c. Sail Napkin Fold d. Shirred Napkin Fold
______13. How often should the environment during service be prepared and adjusted to make sure it is in accordance with policy
and equipment? a. As scheduled b . Occasionally c. Continuously d. When needed
______14. Who should be the appropriate party to request permission from before making any changes to the temperature?
a. Customer b. Supervisor c. Staff d. Yourself
______15. The selection of the restaurant's theme when it comes to the furniture, décor, lighting, color, harmony, and arrangement
of all these elements. a. Service b. Personnel/Staff c. Temperature d. Ambiance
______16. There are numerous reasons to clean the floor, EXCEPT
a. . Remove stain c. Prevent wear on the surface
b. Remove allergens d. Make the environment free from dust and dirt
______17. What factors need to be taken into account when setting up for service in the restaurant?
a. Atmosphere b. Environment c. Ambiance and Comfort d. Light
______18. What typical shapes are used for dining tables? a. triangle b. Square c. Round d. Square and Round
______19. The variables listed below can help you achieve high levels of customer comfort and establish the necessary ambiance.
EXCEPT a. Light and Music b. Temperature and Personnel c. Music and Food d. Serving
______20. Where are you going to stand while you lead the guests to their table?
a. in front of them b. behind them c. in the middle of them d. both a and b
______21. Why do we have to direct two clients to a two-seater table?
a. because it may affect the profit of the day c. because there would be no space for four customers
b. because they are only two d. because there could be space enough for them
______22. If there are four other diners in the restaurant, where should a senior who is physically weak be seated?
a. against the wall b. in the corner or side of the wall c. near the door d. close to the hostess station
______23. After you've shown the guests to their table, what will you do?
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
 Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
Schools Division of Zamboanga City
SOUTHCOM NATIONAL HIGH SCHOOL
Calarian, Zamboanga City
______24. What do you say to a visitor who doesn't have a reservation or booking? a. wallk-ins b. guest-ins c. client-ins d. walker-ins
______25. Which of the following menus offers several meals on various days of the week?
a. Dessert Menu b. Static Menu c. Cyclic Menu d. A la carte Menu
______26. What kind of menu combines a number of dishes from each course into the main course?
a. Dessert Menu b. Table D’hote Menu c. Cyclic Menu d. Menu Presentation
______27. Which term or sentence should you use when a guest asks you for help?
a. Yes sir/ma’am, I will help you later. c. I’m sorry, I can’t help you right now
b. Yes sir/ma’am? How may I help you? d. Can I get back to you? Thanks
______28. When the reservation time and date are not available, which is a better statement?
a. Oh, I’m sorry. We are not open on that date. c. I’m sorry, but there is no available table left.
b. Sir/ma’am it is unfortunate that there is no available table on your preferred date and time. Would you like to be added
on the waiting list? We will inform you if someone cancelled their reservation.
d. It is with regret to inform you that the restaurant refuse to serve you.
______29. If you encounter a guest who is already leaving, which word or remark is a better way to say them farewell?
a. Thank you for eating here, goodbye! c. Thank you for eating here, God bless!
b. Thank you sir/ma’am, see you later
d. Thank you for patronizing our restaurant! We hope to see you again next time, have a safe trip ahead.
______30. Which of the following statements is preferable for informing visitors of their impending reservation time for a table?
a. Hello, are you coming? b. Good day! I am cancelling your table appointment since a VIP guest is dining at out restaurant.
c. Good day, this is ____ from Rose Restaurant, I am calling to remind you of your table reservation at 7 in the evening?
can I confirm your attendance?
d. Hi this is ___ from Daisy restaurant. Will you be at our restaurant on your appointed time of reservation?
______31. Which sentence informs the customer that they missed their dining reservation since they arrived late and the restaurant
had already given the table to another customer?
a. Sir/Ma’am, it is already past the waiting time for your reservation. It is with regret to inform you that your table
appointment is given to someone from the waiting list. c. I’m sorry but you are not allowed to get inside
b. Sir/Ma’am, you are late for table appointment, we gave it to someone else.
d. Good evening sir/ma’am you table appointment in right here.
______32. The following are the things to consider when you are dealing with guests directly, EXCEPT.
a. When leading guests or even pointing at a direction, always point with your palm open.
b. When greetings, you may start with ‘’ Good morning’’, ‘’Good day’’ and the likes.
c. Smile. It is the last task when building good rapport with guests.
d. Always have your fore arm your back and the other arm laying gently at your side.
______33. The menu presentation is as follows, EXCEPT.
a. note down the order carefully c. make sure the guests are seated comfortably
b. show them a welcome drink or chilled water. d. greet the guests and ask them, what do you want?
______34. Which of the following menus includes a number of courses along with appetizers, starters, drinks, and the like?
a. A la carte Menu b. Static Menu c. Cyclic Menu d. Dessert Menu
______35. This menu lists the prices of the ice creams, puddings, cakes, and tarts.
a. A la carte Menu b. Static Menu c. Cyclic Menu d. Dessert Menu
______36. Which of the following DOESN’T belong to the group when we explain the menu and taking order?
a. Always smile and be attentive c. Stand to the left of the person whose order is being taken
b. stand straight, with both feet on the floor d. Make suggestions and offer alternatives
______37. The following are the types of menu, EXCEPT. a. A la carte Menu b. Statistician Menu c. Cyclic Menu d. Dessert Menu
______38. A la carte menus allow guests to create their own meal packages by selecting certain dishes.
a. True b. False c. Maybe d. All of the above
______39. Of the following, which is not a part of the group?
a. Triplicate docket system b. Point of sale system c. Computerized system d. Duplicate docket system
______40. The instructions for using an electronic billing machine are as follows, with one exception.
a. Press identity key c. Place the waiter’s key into the correct locking position
b. Place the docket to price the dishes concerned d. The docket will now print out.
______41. Which docket system is used for billing purposes as well?
a. Triplicate docket system b. Point of sale system c. Computerized system d. Duplicate docket system
______42. Although orders can be orally communicated to the kitchen, it is still preferable to write them down to guarantee great
service. a. True b. false c. maybe d. all of the above
______43. What does POS System mean? a. Pointed of Sale b. Point of Saler c. Point of Sale d. Pointless of Sales
______44. What kind of system is employed to replace the conventional or manual method of receiving and processing orders?
a. Triplicate docket system b. Computerized system c. Point of sale system d. Duplicate docket system
______45. Why is there only an underliner present when modifying the table setting?
a. Because plates are only set on practice only d. none of the above
b. Because guests requested not to add any other plates.
c. When dish is being served, it will be placed aboved the underliner. It is unnecessary to add other plates.
 Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
Schools Division of Zamboanga City
SOUTHCOM NATIONAL HIGH SCHOOL
Calarian, Zamboanga City
______46. Which of the following beverage wares is appropriate for the champagne the guest ordered?
a. sherry glass b. tumbler c. flute glass d. red wine glass
______47. What flatware should be on the table when serving a main dish that includes slabs of meat?
a. dinner fork and dinner knife c. dinner spoon and steak knife
b. dinner spoon and dinner fork d. dinner fork and steak knife
______48. For dishes that includes seafood such as fish, which flat ware should be present?
a. Fish knife b. salad knife c. escargot d. cheese knife
______49. For appetizer dishes, which of the following flatware should be added when adjusting the table setting?
a. dinner knife and dinner fork b. salad knife and salad fork c. soup spoon d. appetizer fork
______50. The following are needed in course meal, EXCEPT a. water goblet b. tableware c. flatware d. beverage ware

“I’m not telling you it is going to be easy – I’m telling you it’s going to be worth it.”
Art Williams

Prepared by:

SALLY LOU C. FERNANDO _________________________

TVL Teacher Name of Parent and Signature