1. I would like my steak ______ please.

I know it’s not common to

have it that pink, but that makes the beef more tender.
A. well done B. done
C. medium D. rare
2. The tea and coffee are usually kept ____ in buffet restaurants.
A. pots B. urns
C. bus trays D. cups
3. Which does not mean "to reserve a table"?
A. make a booking B. book a table
C. table a booking
4 What does an à la carte menu offer?
a separate dishes b set menus c. drinks
only

5. With which course are side dishes served?

a starter b main course c. dessert
6 The inside, or larger, the fork is used for...
a soup b salad c main course
7 The big spoon is used for...
a ice cream b vegetables c soup

8 Which way does the sharp edge of the knife blade face?
A. inward, toward the plate
B. outward toward the spoon

C. It does not matter which way the sharp edge faces.

9 The white wine glass should be placed next to…
A. a red wine glass
B. a glass of water
C. a cup of coffee
10 Where should we put a dinner fork?
A. right to the dinner plate
B. to the left of the dinner plate
C. to the right of the dinner plate

11 The glass of water should be placed …

A. above the spoon
B. above the tip of the knife
C. above the fork
12 A salad fork should be placed…..
A. to the left of the dinner fork
B. on the right side of the plate
C. next to the plate on the right side
13 Which is the salad fork?
a. the innermost fork, on the right side of the plate
b. the outermost fork, on the left side of the plate
c. the fork above the plate
14 It is an Italian coffee which is made in a machine. It is served
black in a small cup
a. espresso b. café latte c.
cappuccino
15. It is one kind of coffee but it’s strong sweetened coffee served
over ice with cream
café latte iced coffee café Mocha
16. It is a non-alcoholic drink consisting of a mixture of fruit juice or
other soft drinks is known as…
a. cocktail b. soft drinks c. mocktails
17. Rose can only be made with pink grapes
True False
18 An a la carte menu..
a is always really expensive
b has dishes that are individually priced
c is only main courses
d is served on a trolley
19. The outside, or smaller, fork is used for....
a pie or cake b soup
c salad d main course
20 The inside, or larger, the fork is used for....
a pie or cake b soup
c salad d main course
21 The big spoon is used for....
a ice cream b vegetables c soup
22. Bottled or jar water is served
a. With rock b. Well chilled
23 What is Brandy?
a A spirit made by fermenting and distilling barley.
b A spirit made by distilling fruit wine.
c A spirit made by fermenting and distilling corn.
24 What is rum?
a A spirit distilled from any agave species.
b A spirit made from any plant base, filtered through sugarcane charcoal
prior to bottling.
c A spirit distilled from fermented cane sugar or molasses.
25 What herb is added to give a mojito a special kick?
a Basil b Rosemar c Mint
26 The vintage on the wine label means
a The year the wine was bottled
b The year the wine was released on the market
c The year the wine started to age in oak barrels
d The year the grapes were harvested

27 . In order to make apple sauce, you must first....the apples. There

can't be any pieces of apple skin in the sauce
a. Grate b. slice c. peel
28. Jim works as a................He gives directions to the waitstaff.
a. Headwaiter b.Server
c.busser
29 Can I please repeat your order?
I want to .....everything with you.
a. Use a notepad b.Take an order c.
Double-checking
30, All dirty cups and dishes are placed inside the…
a. Fridge
b bus tray
c Urns
1 When sitting at the dinner table, what is the first thing you do with the napkin?
a use it to blow your nose b put it in your lap
c leave it under your fork d move it under the knife and spoon

2 The outside, or smaller, fork is used for..

a pie or cake b soup
c salad d main course

3 The inside, or larger, fork is used for....

a pie or cake b soup
c salad d main course

4 The big spoon is used for....

a ice cream b gravy
c vegetables d soup

5 The small spoon is used for....

a ice cream b gravy
c vegetables d soup

6 Which way does the sharp edge of the knife blade face?
a inward, toward the plate b. outward toward the spoon
c It does not matter which way the sharp edge faces.

7 How is the proper way to cut your meat?

a Hold the fork in your right hand; hold the knife in your left hand
b Use the side of the fork and your fingers to rip off a piece of meat
c Cut the meat with your right hand; hold the fork in your left hand
d Use the fork to hold the meat in place, after cutting the meat use the knife to
pick it up

8 In which order should you use silverware?

a Closest to the plate to further away b Furthest away from the plate
to closest
c Which ever way you like d Eat with your hands

9 Where do I put the water glass?

a Next to the Knife b Above the Knife
c Top Left d Above the center of the plate

10 Where would you put the B&B (bread & butter) plate?
a Above the Fork b Above the Knife
c In the Center of the Service Plate d Hand it out when you hand
out the bread

11 Where does the salad fork go?

a Above the plate b What is a Salad fork
c Right of the plate d Left of the plate

12 Where does the dessert silverware go?

a Below the plate b To the right of the plate
c Above the plate d To the left of the plate

13 Napkins are included in the table setting for a formal meal. Where should the
napkin be placed?
a At the end of the table after the serving dishes
b. At the front of the table before the serving dishes
c At the place setting on the left of the dinner plate
d At the place setting on the right of the dinner plate

14 When setting the table for a formal meal, where should the dinner fork be
placed?
a Above the dinner plate b Left of the dinner plate
c On the dinner plate d Right of the dinner plate

15 When a bread and butter plate will be used in the table setting, along with a
salad plate, where should it be placed?
a Above the forks to the upper left b Above the knife to the upper left
c Lower left beside the forks d Toward the center above the dinner
plate

16 A salad is served as a first course and the main part of the meal will be served
later. Two forks are part of the place setting. Good table manners guidelines
indicate that a person should use utensils to eat the salad.
a Fork farthest from the plate b Fork next to the plate
c Largest fork Small fork above the plate

1. The Continental Breakfast consists of….

a. bacon, eggs and sausages
b. a light breakfast in a hotel, restaurant that includes jam, bread and coffee
c. two eggs, a side of bacon or saugae, toast or cereal and your choice of juice.

2. American breakfast menu…

a. two eggs, toasted bread, orange juice
b. omelet, noodle, mineral water
c omelet, toasted bread, mineral water
d omelet, fried egg, orange juice
3. Suite Hotels usually feature
a. several types of food and beverage services
b. more large areas and guest services than other hotels
c. Guestrooms with separate bedrooms and living rooms
d. leisure sports activities

4. A……is considered a very luxurious hotel

a. 5-star hotel b. Highway hotel
c. motel d. none of them

5. A….room has two single beds separated from each other.

a. Triple b. studio
c. suite d. twin

6. People walk in off the street and rent a room is …

a. MICE b. a guest having a reservation in advance
c. walk-in guest d. tourists

7.What way to make a reservation?

a By calling or come directly b. by promising
c By opening the book

8. Guest means
a The person who want to reserve something
b The hotel chef
c The front office

9. What is reservation?
a The process of something
b The action of reserving something
c The process of billing out

10. It is a piece of a paper that people used to pay for particular goods or
services in a hotel.
a. coupon b. voucher c. gratuities
11. Customers can fill up the beverages during the meal. It means that they have
free……
a. pack b. refill d. refuel
12. Eggs are mixed with a little milk and vegetable for frying. It is used for
breakfast
a. fried eggs b. scrambled eggs c. boiling eggs
13. The Hotel does not accept the …… guest when there are no rooms available
a. walk-in b. business traveler c. regular
14. A reception gives a guest a room.
a. assign b. lock down c. escort
15. A reception should check …….before making registration.
a. vacancy b. empty room c. seat
16. It is a set amount that a guest pays either before or on arrival, which is
refunded if there's no damage to the property of the hotel.
a. deposit b. refund c. damage deposit
17. An owner has allowed to borrow funds for paying the products and then
he/she has to pay back the borrowed money.
a. a credit card b. cash c. deposit

18. It is a machine that blows hot air.

a. iron b. vacuum cleaner c. hair dryer.
19. They are free for customers who are living in hotel.
a. inanity b. vanity c. amenity
20. It is a large hole filled with warm water.
a. hot swimming pool b. heated pool c. warmer pool
21.What does “hotel occupancy” mean?
a. the maximum number of people that can stay at a given property
b the number of rooms sold for that particular day
c the number of rooms that have paid in full
d the percentage of guests that actually show up after making reservations
22. After a deposit is paid, the hotel will ____________ the room.
a clean b block
c guarantee d assign
23.After paying a deposit for a reservation, the guest will receive a __________.
a thank you card b small, inexpensive gift

c room number d confirmation number

24. What is continental breakfast?
a Fancy breakfast
b Breakfast that is small like a snack normally with cold foods
c All you can eat breakfast
d A large full meal
25.These rooms normally have better views and have better furnishing and
décor.
a Standard b Suite
c Studio d Deluxe
26.The form in which the details of the guest are mentioned on arrival is known
as
a Guest folio b Payment receipt
c Registration Card d Arrival form
27. Process of assigning rooms to guest
a Registration b Recording guest details
c Reverification d Relocating room

28. Menu Card with each price of food .... called ?

a Table D'Hote Menu b Each Menu
c A la Carte Menu d All Menu card
29. It is a money given as a reward for a service
a. tuition b. voucher c. deposit d. gratuity
30. a meal in which guests serve themselves as much as they want
a. breakfast b. buffet c. dinner d. brunch
31. Cooking food in hot liquid, steam, or a combination of the two.
A Dry heat cooking b Moist heat cooking
C Deep-fat frying d Radiation
32.Cooking food uncovered without added liquid or fat.
A dry heat cooking b moist heat cooking
C reduction d braising
33. The cooking method that results in the greatest loss of nutrients.
A poaching b pressure-cooking
C braising d boiling
34. A cooking method that uses a small amount of fat in a skillet and used for
larger pieces of food.
A frying b sauteing
C deep-fat frying d pan-broiling
For our friends with a sweet tooth for cookies, pastries, and chocolate: the best
wines to eat with treats are _____.
A High tannin reds wines.
B Dry wines with a medium body.
C Wines with a degree of sweetness, or dessert wines.
The person who cleans hotel rooms is called
A. Bartender B. Housekeeping
C.housekeeper
Be sure to take any …………out of your car before giving the key to parking
attendants.
A.Invaluable B. Valuable C. Valet ticket

The vintage on the wine label means

a The year the wine was bottled
b The year the wine was released on the market
c The year the wine started to age in oak barrels
d The year the grapes were harvested
A house or a small hotel in which someone can rent a room to sleep in for a
price that includes breakfast the next morning
a Guest-house b. Bed & Breakfast
c. Boutique hotel d. small hotel
The last step of registration process is
A. Ask the Guest to sign his/her name
B. Give the Guest the room key and wish him or her a nice stay out
C. Assign a room to the Guest
When used in the table setting along with a salad plate, where should the
bread-and-butter plate be placed?
A above the forks, to the upper left
B above the knife, to the upper left
C lower left, beside the forks
D toward the center, above the dinner plate
The correct description for boiling is
A Small bubbles breaking at the surface 98 degrees celsius.
B Large bubbles breaking at the surface 100 degrees celsius.
C No bubbles 95 degrees celsius.