MIDTERM HM 2 FNB

11/11/23, 1:24 AM HM 2 - FnB
NAME :
CLASS :
HM 2 - FnB
DATE :
137 Questions
1. Series of events concerned with menu planning, food purchasing, preparation and serving meal.
2. a cardiac chronic medical condition in which the systematic arterial blood pressure is elevated.
3. is a general term that refers to abnormal levels of lipids, a broad category of compounds that encompass
everything from vitamins to cholesterol.
4. a sleep disorder characterized by abnormal pauses in breathing or instances of abnormally low breathing, during
sleep.
5. is the rapidly developing loss of brain function(s) due to disturbance in the blood supply to the brain
6. are foods that enhance growth development. Foods like milk, yogurt, cheese and other dairy products are types
of this food group.
A GLOW B GO
C GROW
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7. are foods that enhance the quality or the "Glow" of our skin. These foods are rich in Vitamin D that is important for
the development of a healthy skin. Green-leafy vegetables are examples of this food group.
A GROW B GO
C GLOW
8. list the content of all food mixtures containing more than one ingredient. It begins with the ingredient that has the
greatest amount and continues in descending order
9. appears on packages today in a specified format and is titled “Nutrition Facts.”
10. entails thinking through and listing down specific food and dishes desired for one meal such as breakfast, lunch
or supper or throughout the day including snacks, or even throughout the week or month
11. a list of dishes served in a meal or the food served.
12. foods offered are price individually
13. a complete meal in itself and is offered for a single price
14. same menu are included each day, although special dishes may be added to attract diners who are interested in
items beyond the regular set menu.
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15. is an arrangement made in advance to have a table available at a restaurant.
16. ENUMERATION:
10 VALUES IN MEAL PLANNING:
17. ENUMERATION:
FOUR VARIATION OF FOOD PYRAMID
18. ENUMERATION
4 TYPES OF SOUP:
19. Enumeration
Identify The Reservation Details
20. Serves normally take customers orders selected from menus of their equivalent then deliver the food to their
seated table.
A Counter Service B Table Service
C Room Service
21. Customers are situated away from a normal dining area, typically in a hotel room.
A Room Service B Counter Service
C Table Service
22. A service of pre plated fod from the kitchen.
A American Service B Family Service
C Self-Service
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23. The food is individually presented on dishes, platters or flats to each customers and they help themselves from a
serving plate held by the waiter.
A French Service B Russian Service
C American Service
24. This service refers to trolley service.
A Gueridon Service B Russian Service
C African Service
25. What is the other name for the American Service?
A Plated Service B Americano
C Buttler Service
26. Main courses are plated in multi portioned dishes for customers.
A Peer Service B Family Service
C Shared Service
27. It is a manner of dining that involves courses being brought to the table subsequently.
A French Service B American Service
C Russian Service
28. The other name for the french service.
A Family Service B Assisted Service
C Butler Service
29. Presentation nf service of food by staff from oval flat or dish from left.
A Silver Service B Golden Service
C Bronze Service
30. The process of preparing, presenting and serving of food nd beverages to the customer
A F&B Services B Off premises
C Food service operation D On premises
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31. This kind of service includes partial cooking, preparation, and service at customer's premises
A F&B Services B On premises
C Food service operation D Outdoor catering
32. The customer visits the premise to avail the food service. Food is delivered when it is prepared
A F&B Services B Food service operation
C On premises D Outdoor catering
33. This type of service are called secondary businesses in alliance with the main business. It caters limited choice of
food and beverages.
A Food service operation B Outdoor catering
C Commercial D Non- commercial
34. This type of service are called primary business. Example of this establishments are hotels and all kind of
restaurant
A Non- commercial B Commercial
C Outdoor catering D Food service operation
35. This type of service are called primary business. Example of this establishments are hotels and all kind of
restaurant
A Food service operation B Non- commercial
C Outdoor catering D Commercial
36. Other term of fast food outlets
A Restaurant Service on the go B Quick Service
C Quick Service Restaurant D Quick Restaurant
37. Is a business of providing foods and beverage service to the people at a remote location
A Quick Service Restaurant B Catering
C Quick Restaurant D Catring Service
38. FSR means
A Full Service Restaurants B First Service Restaurant
C Food Service Restaurant D Full Serving Resto
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39. Food preparation Operations cycle except
A Consuming B Selling
C Storing D Purchasing
40. The need to elevate self-steem
A Social B Physiological
C Psychological D Economical
41. The need to get F&F services at the invested cost
A Psychological B Economical
C Physiological D Social
42. The need to taste the different varieties of food
A Social B Physiological
C Economical D Psychological
43. The need to find friendly atmosphere
A Economical B Psychological
C Social D Physiological
44. It is the area on the table for plates, glasses and cutlery for single person
A Table top B Lines
C Table cover D Table cloth
45. Cooks cap with multiple folds represents the many different ways a chef knows to prepare a dish
A Topue B Toque
C Torque D Tique
46. It is a biological agent that cause disease to it's host
A Platter B Pub
C Bio hazard D Pathogen
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47. Crispy cubes of bread
A Crautons B Croutons
C Oatmeal D Pastry
48. British name for public house
A PB B PH
C Pub D Pubb
49. It is a process of unintentional transfer microorganisms from one substance or object to another, with harmful
effect
A Deposit contamination B Direct contamination
C Contact contamination D Cross-contamination
50. Drinking too much in a single session
A Bonga ka B Carry mo pa ba
C Binge Drinking D Sugapa session
51. 1. It involve the purchasing of raw materials, inventory check, food preparation, and
analyzing the business as a whole.
A a. Food service operations B d. Food Analysis
C c. Food Preparation D b. Food service
52. 2. There are two different categories of food service operations such us _______ and
______ Each category has their own unique approach and considerations.
A c. Commercial and Non-commercial B a. Food Preparation and Non- Commercial
C b. Food service and Food Analysis D d. Non- commercial and Food Beverages
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53. 3.The traveler purchases his choice of food and beverage and then takes it to a table within
the lounge to eat.
A d. Coffee Shop B b. Airport Lounge
C a. Commercial food service D c. Cafeteria
54. 4. It can be found in offices, schools and hospitals. Customers will choose their food from
counters containing a variety of hot and cold dishes.
A b. Coffee Shop B d. Fast Food Outlets
C c. Cafeteria D a. Family Restaurant
55. 5. It is an operations are for profit businesses that meet the demands of the customer.
A d. Coffee Shop B a. Commercial food service
C c. Non- Commercial food Service D b. Food Court
56. 6. This type of food service is found in shopping malls and some casino-hotels.
A d. Airport Lounge B c. Fast Food Outlets
C b. Food Court D a. Welfare Catering
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57. 7. A food service operation that includes colleges and universities, healthcare, military, day-
care centers, and retirement homes.
A a. Welfare Catering B d. Coffee Shop
C b. Industrial Catering D c. Non-Commercial
58. 8. It keeps overhead costs low and meals are paid for by the employer or by the employees
themselves. Ideal for companies with fewer than a hundred employees.
A b. Food Truck Programs B c. Daily Restaurant Popups
C d. Employer-paid Catering D a. Delivery
59. 9. It offers a variety of food options. Scheduling a truck for a certain time of day can be a
hassle and weather might become challenging but food trucks are a fun option for
employees.
A d. Food Truck Programs B a. Daily Restaurant Popups
C b. Employer-paid Catering D c. Corporate Cafeterias
60. 10. A services have expanded the menu of options that can be delivered to the office or the
front door.
A c. Catering B d. Food Truck Programs
C a. Delivery D b. Corporate Cafeterias
61. 11. It has an inviting ambiance where families can go to enjoy a good meal in a comfortable
setting. Menu items often focus on a certain cuisine style.
A a. Family Restaurant B c. Food Court
C b. Fast Food Outlets D d. Coffee Shop
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62. 12. Commercial and non-commercial are the main categories for food service operations.
A a. True B B. False
63. 13. Popular corporate food service operations include lounges, cafeterias, coffee shops, fast
food restaurants, food courts and family restaurants.
A a. True B b. False
64. 14. Popular corporate food service operations include food trucks, delivery options, catering,
restaurant pop-ups and cafeterias.
A b. False B a. True
65. 15. The provision of food and beverages to people to fulfill a social obligation. Nutritious food
is offered at a reasonable price.
A a. Industrial Catering B c. Daily Restaurant Popups
C d. Coffee Shop D b. Welfare Catering
66. From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.
A True B False
67. When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.
A True B False
68. Which of the following lists the four categories of commercial foodservice?
Quick service, full service, catering, and hotel and Fine dining, retail, cafeteria, and nursing home.
A B
club.
C Contract, health care, retail, and transportation. D Cafeteria, fast food, full service, and catering.
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69. Noncommercial foodservice can be organized into which of the following categories?
A Preparation, packaging, and serving. B Quick service, full service, and catering.
C Employers, health care facilities, and schools. D Contract, catering, and cafeteria.
70. The purpose of customer feedback is to ____.
allow managers to hire their friends as mystery provide managers with ideas of how to improve
A B
diners customer satisfaction
help managers identify their target market give managers a reason to walk around the
C D
restaurant and talk with customers
71. Consists of food and beverage businesses that compete for customers.
A commercial foodservice B noncommercial foodservice
72. Business of making and serving prepared food and drink.
A hospitality B food prep
C foodservice
73. Provision of food and service for a special event.
A buffet B catering
C carryout
74. Provides customers with convenience, speed, and basic service at low prices.
A quick-service restaurant B fine-dining restaurant
75. Specializes in preparing food for customers to take with them to eat at home or elsewhere.
A full-service restaurant B carryout restaurant
C fine-dining restaurant
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76. Which of the following trends listed below isn't a pre-pandemic trend?
Generation Z's market

A Korean Egg drop sandwich B
dominance
C Neutraceuticals D Convenience stores
77. He provided the documented proof that the toasting gesture was a practice by the pre-colonial Filipinos
78. Food Service cycle has how many stages?
A 7 B 8
C 5 D 6
79. Generally speaking, a series of events that transpires and affects customers as they dine out
80. These are persons who purchase a good and/or service for their own personal consumption or experience.
A Consumatum B Customer
C Purchase Agent D End-user
81. These are components of service that cannot to be touched or grasped or can't be quantified but can influence a
guest's experience.
82. Price range & perceived value gives rise to certain guests' expectations. the level of service is an intangible and
an indirect aspect of service.
A Both are false B 2nd statement is true; 1st statement is false
C 1st statement is true; 2nd statement is false D Both are true
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83. Listed below are reasons why effective data gathering / data important in food service operations, except one
To better understand the contribution of each players For conducting theses and/or dissertations for
A B
in the industry improvement
To test if the staff roster determined was a good idea data provides information that allows the business to
C D
or not achieve its goals
84. Systematic way of assessing an operation based on a referential point
85. Can be considered as the primary tangible factor affecting the meal experience; the main reason for sale.
A Satisfaction B Products and Service
C Trippings D The Food and Drink
86. Time period when restaurants were introduced in the Philippines
A 16th Century B 17th Century
C 19th Century D 18th Century
87. Pre-colonial Filipinos are used to utilizing their hands for eating. What were the tools introduced that made them
change that habit?
88. Considered as the leader in the Philippines' food sector
A Fine Dining Restaurant B Quick Service Restaurant
C Food Trucks/Mobile service D Food Kiosks/Cafes
89. The priority in executing the Food Service Cycle
90. Part of the Food Service cycle where the business explores the in-depth need of the consumers and market
determined
A Selling Price determination B Consumer oriented
C Formulation of policies D Interpretation of Demand
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91. Classification of food service operation wherein it revolves around the artisanal food preparation and/or the chef
who would serve it
92. Business Format in the Philippine setting wherein an operation is declared as a legal and separate, legal entity
guided by a group of officers
A Cooperative B Partnership
C Corporate Office D Corporation
93. A type of Casual dining operations characterized by a high standard for food but the service transitions to a more
fast-paced market where a food is ordered at a counter
94. Members of the business operations that are in reality tangible factors but possess intangible factors that may
affect customer experience (i.e. mood, attitude, tempo etc.)
95. Which of the following types of foodservice operations that is categorized under restricted market under profit-
orientated foodservice business?
A School canteens B Nursing homes
C hospital cafeteria D Airline foodservice
96. Which is a type of self-service foodservice facility?
A Industrial cafeteria B Food Kiosk
C Themed Restaurant D armed forces cafeteria
97. Which is a typical example of a single-point service?
A Room service B Vending machine
C School cafeteria D Restaurant
98. What is an example of an In situ / specialized food service?
A Vending machine B Room service
C Drive-thru D Home delivery
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99. Can you identify which is a typical service-oriented foodservice business?
A Cafes B University cafeteria
C Prison cafeteria D Themed Restaurant
100. Which of the foolwong should be the primary objective of every food service organization?
A Customer satisfaction B Meet the cost budget for food and beverage
C Provide quality food and beverage D Profit
101. Which principle of organization requires the groupings of functions?
A Principle of Division of Labor B Principle of Delegation
C Principle of Span of Control D Principle of Unity of Command
102. An employee has to report to one supervisor.
A Principle of Span of Control B Principle of Homogenous Assignment
C Principle of Unity of Command D Principle of Delegation
103. Which of the the following scenarious are regarded as "moments of truths"?
A A guest seats at the lounge of the restaurant B Staff suggests for the special menu for the day
C Staff greets the incoming guest at a restaurant D A guest interacts with another guest
104. A composition of businesses that provides food and beverage to people away from home.
A Food Service Organization B Food Service Industry
C Food Service Establishment D Food Service
105. Ensuring that the side board is well-equipped
A True B False
106. Upon seating the guest, the guest will do the honor to move their own chair
A False B True
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107. It is a sequential checklist of service from

the arrival to the departure of the guest
A Mise En Place B Sequence of Service
C Food Service D Order of Service
108. It i also called a Condiments rack
A Salt & Pepper B Cutlery
C Cruet set D Flatwares
109. Feel the guest that they are welcome
A Open palm B Escorting
C Eye to eye contact D Smile
110. In opening the table napkin you need to present yourself
A False B It depends
C True D Maybe
111. You should refill water to the guest's table upon he/she asked
A Yes B No
C Maybe D Not on the list
112. Offering bread is optional
A False B True
113. Another term for aperitif drinks
A Optional drinks B Paid drinks
C Spoiled drinks D Complementary
114. The water has a opportunity to sell food from the menu
A Ordering B Checking out
C Reservation D Presenting the menu
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115. Waiter should not going to repeat the order of the guest. It is the initiative of the guest to ensure that his/her
order are complete.
A Optional B Disagree
C Agree
116. It is consider as a last meal
A Salad B Toothpick
C Appetizer D Dessert
117. Before serving the food the waiters must ensure that the cover is appropriate, should it need to be changed then
it must be done before the food comes to the table.
A Disagree B Agree
C Optional D Not sure
118. The last to served is the guest of honour.
A No B Optional
C Yes D Maybe
119. Ladies must be served before Gentlemen.
A False B True
120. Older people are served before ladies.
A False B True
C Depends
121. All foods should be served at the right side
A False B True
122. Asking feedbacks to the guest every after meal
A Disagree B Not sure
C Agree D Optional
123. Before removing anything from the table, seek guest’s permission.
A True B False
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124. Indication for closing the meal is done by placing a knife and fork together on the original position
A False B True
C Depends
125. Should be assisted goin out to the restaurant
A True B False
126. What do you call this folder?
A None of these B Bill jacket
C Bill folder D Bill cheque
127. Means putting things in place
A Arranging B Organizing
C Mise En Place D Maintaining
128. From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.
A False B True
129. When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.
A False B True
130. Which of the following lists the four categories of commercial foodservice?
A Contract, health care, retail, and transportation. B Cafeteria, fast food, full service, and catering.
Fine dining, retail, cafeteria, and nursing home. Quick service, full service, catering, and hotel and
C D
club.
131. Noncommercial foodservice can be organized into which of the following categories?
A Preparation, packaging, and serving. B Quick service, full service, and catering.
C Contract, catering, and cafeteria. D Employers, health care facilities, and schools.
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132. The purpose of customer feedback is to ____.
allow managers to hire their friends as mystery give managers a reason to walk around the
A B
diners restaurant and talk with customers
help managers identify their target market provide managers with ideas of how to improve
C D
customer satisfaction
133. Consists of food and beverage businesses that compete for customers.
A commercial foodservice B noncommercial foodservice
134. Business of making and serving prepared food and drink.
A food prep B foodservice
C hospitality
135. Provision of food and service for a special event.
A catering B carryout
C buffet
136. Provides customers with convenience, speed, and basic service at low prices.
A fine-dining restaurant B quick-service restaurant
137. Specializes in preparing food for customers to take with them to eat at home or elsewhere.
A full-service restaurant B fine-dining restaurant
C carryout restaurant
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Answer Key
1. MEAL MANAGEMENT- 2. Hypertension 3. Dyslipidemia 4. Sleep Apnea
5. Stroke 6. c 7. c 8. INGREDIENT LABEL
9. NUTRITION 10. MENU PLANNING 11. MENU 12. A la carte Menu

LABELING
13. Table D’ Hote 14. Static Menu 15. Table reservation 16.
Good HealthSocial
ValuesCultural
ValuesManagement of
time, energy or
combination of these
resourcesValue for
Money and
ConservationValue for
creativityValue for
EducationNutritional
AdequacyFood
BudgetDifferences in food
habits
17.
1. MY PYRAMID 18.BisqueChowderStock or 19.
Required dates/length of 20. b
(USDA)2. CANADA’S brothConsommé stayThe number
FOOD GUIDE3. requiredNumber of
CHINESE FOOD guests.Name of
PAGODA4. FILIPINO guest/s.Number of
FOOD PYRAMID rooms.Required type/s of
room.Personal details,
contact data and method
of payment
21. a 22. a 23. a 24. a
25. a 26. b 27. c 28. c
29. a 30. a 31. d 32. c
33. d 34. b 35. d 36. c
37. b 38. a 39. b 40. c
41. b 42. b 43. c 44. c
45. b 46. d 47. b 48. c
49. d 50. c 51. a 52. a
53. b 54. c 55. b 56. c
57. c 58. b 59. a 60. c
61. a 62. a 63. b 64. b
65. d 66. a 67. b 68. a
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69. c 70. b 71. a 72. c
73. b 74. a 75. b 76. a
77. Antonio Pigafetta 78. b 79. meal experience 80. d
81. intangible 82. d 83. c 84. Bench marking
85. d, b 86. c 87. Cutleries and 88. b

crockeries
89. Consumers and 90. d 91. Chefcentric 92. d

market
93. fast casual 94. wait staff 95. d 96. a, d
97. b 98. c, b, d 99. c, b 100. a
101. a 102. c 103. c, b 104. b
105. a 106. a 107. d 108. c
109. d 110. c 111. a 112. b
113. d 114. d 115. b 116. b
117. b 118. a 119. b 120. b
121. b 122. a 123. a 124. a
125. a 126. b 127. c 128. b
129. a 130. d 131. d 132. d
133. a 134. b 135. a 136. b
137. c

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11/11/23, 1:24 AM HM 2 - FnB

9. appears on packages today in a specified format and is titled “Nutrition Facts.”

11. a list of dishes served in a meal or the food served.

12. foods offered are price individually

13. a complete meal in itself and is offered for a single price

15. is an arrangement made in advance to have a table available at a restaurant.

A Counter Service B Table Service

A Room Service B Counter Service

22. A service of pre plated fod from the kitchen.

A American Service B Family Service

A French Service B Russian Service

24. This service refers to trolley service.

A Gueridon Service B Russian Service

25. What is the other name for the American Service?

A Plated Service B Americano

A Peer Service B Family Service

A French Service B American Service

28. The other name for the french service.

A Family Service B Assisted Service

A Silver Service B Golden Service

A F&B Services B Off premises

C Food service operation D On premises

A F&B Services B On premises

C Food service operation D Outdoor catering

A F&B Services B Food service operation

C On premises D Outdoor catering

A Food service operation B Outdoor catering

C Commercial D Non- commercial

A Non- commercial B Commercial

C Outdoor catering D Food service operation

A Food service operation B Non- commercial

C Outdoor catering D Commercial

36. Other term of fast food outlets

A Restaurant Service on the go B Quick Service

C Quick Service Restaurant D Quick Restaurant

A Quick Service Restaurant B Catering

C Quick Restaurant D Catring Service

38. FSR means

A Full Service Restaurants B First Service Restaurant

C Food Service Restaurant D Full Serving Resto

39. Food preparation Operations cycle except

40. The need to elevate self-steem

41. The need to get F&F services at the invested cost

42. The need to taste the different varieties of food

43. The need to find friendly atmosphere

A Table top B Lines

C Table cover D Table cloth

46. It is a biological agent that cause disease to it's host

C Bio hazard D Pathogen

47. Crispy cubes of bread

48. British name for public house

A Deposit contamination B Direct contamination

C Contact contamination D Cross-contamination

50. Drinking too much in a single session

C Binge Drinking D Sugapa session

A a. Food service operations B d. Food Analysis

C c. Food Preparation D b. Food service

A c. Commercial and Non-commercial B a. Food Preparation and Non- Commercial

A d. Coffee Shop B b. Airport Lounge

C a. Commercial food service D c. Cafeteria

A b. Coffee Shop B d. Fast Food Outlets

C c. Cafeteria D a. Family Restaurant