Benjamin Velasco Bautista Sr.

National High school

Pagatpat, Mana, Malita
Davao Occidental
Food and Beverage Services
FINAL EXAM
I. MULTIPLE CHOICE. Read carefully the following questions and choose the correct answer from the given
choices.
1. Phebie works at Penongs as one of the crew. Her specific task is to take and serve food and drinks to her
customers. She also follows the prescribed standard of serving. What is Phebie’s designation?
A. Bartender B. receptionist C. station head/captain D. waiter/attendant
2. F & B attendant Dani sets up the dining area with appropriate color combinations and with no eyesores such as
dirty linens, stacks of extra tables and chairs. She makes sure that everything looks presentable for the guest.
She exercised which of the standards of table set up?
A. Aesthetic Appeal B. Completeness C. Order D. timeliness
3. You are assigned as a receptionist at Kee’s Restaurant. A male customer is coming as the first customer on that
day. What will you do first?
A. Wave your hand and point where to go
B. Welcome him with a smile and call a waiter
C. Open the door and greet him with a pleasant smile
D. Approach the customer and lead the way to his table
4. If you have four customers and one of them is a senior citizen who is physically weak, where should he or she be
seated in the restaurant?
A. Near the door
B. Against the wall
C. Close to the hostess station
D. In the corner or side of the wall
5. Jason is one of the employees of KD Restaurant. He acts as dining room helper and runner. He also assists
waiters in mise-en-place preparation and table set-up. What is Jason’s designation?
A. Bar boy B. bus boy C. maître D’ D. outlet cashier
6. Anna planned to open her own restaurant with a Du Jour Menu which changes daily and is focused on seasonal
ingredients, prepared with the freshest food possible. What does “Du Jour” means?
A. “of the chef” B. “of the day” C. “of the restaurant” D. “of the week”
7. Which of the following is the proper phraseology for a wine server to say to the guest before opening the bottle?
A. Let me open the bottle madam/sir.
B. Shall I open the bottle for you Madam/Sir?
C. Can you manage opening the bottle of wine?
D. Let me ask somebody to open the bottle for you madam/sir.
8. This type of menu is fairly standardized with most of the choices are cereals, eggs, meats like bacon, sausages,
ham, waffles, pancakes and coffee or tea.
A. Breakfast menu B. lunch menu C. dinner menu D. dessert menu
9. What is the proper sequence in serving guests food?
A. Appetizer, salad, soup, main course, dessert
B. Appetizer, main course, dessert, salad, soup
C. Appetizer, soup, salad, main course, dessert
D. Appetizer, dessert, salad, main course, soup
10. Which of the following should be done prior the arrival of a guest with reservation?
A. Cook the food
B. Place the food on the table
C. Prepare the table
D. Prepare the food
11. Room service orders are done mostly in what way?
A. Room service B. telephone service C. restaurant service D. personal service
12. Margarita is assigned in answering calls for the room service, she is a newly hired employee of KD hotel. On a
rainy afternoon, the phone rang and it surprised her. Good thing she listened attentively during the orientation
for the new employees. She remembered that the phone should not ring more than how many times?
A. 2 times B. 3 times C. 5 times D. 8 times
13. When answering phone calls, who should hang up first?
A. The room attendant C. the guest
B. The room attendant and the guest D. none of the above
 14. Which of the following will NOT help you in upselling products?
A. Taste menu items C. give intense descriptions
B. Study the menu D. mentions the ingredients
15. What will you say to the guest if you think or feel that they are now ready to order?
A. What is your order sir?
B. Are you ready to order sir?
C. May I take your order now sir?
D. Do you want to order now sir?
16. Which of the following is the proper way of presenting the menu to your guest?
A. Present the menu to the guest’s left side
B. Present the menu to the guest’s right side
C. Present the menu in front of the guest
D. Present the menu at the back of the guest
17. Erika is an employee of a restaurant establishment. She monitors the necessary preparations before the start of
operations and sees to it that all supplies needed are available and are in good condition. Erika’s job description
says that she is the ___________ of the establishment.
A. Bartender B. bus girl C. F&B manager D. waiter/attendant
18. Merry is part of the F&B department where she prepares drink orders including coffee and follows standard
recipe or procedures. What is Cindy’s position in the F&B Department?
A. barista/bartender B. bus girl C. outlet cashier D. waiter/attendant
19. This menu is offered by restaurants that have good patisserie. They cater to people with a sweet tooth.
A. Sweet menu B. dessert menu C. chocolate menu D. California menu
20. This strategy is to anticipate the guest’s needs and making recommendations to match.
A. Dining strategy B. suggestive selling C. wine serving D. none of the above
II. MODIFY TRUE OR FALSE. Write True if the statement is correct, and if it is False, modify the underlined words.
1. The safekeeping of the bar supplies is the responsibility of the busboy.
2. Aesthetic appeal means that all needed utensils such as glass wares, flatware, silverwares and other equipment
are set up on the table prior to serving order.
3. Table setting refers to the process of setting tables with flatware.
4. Water goblet should be kept to the right of the cover and at the tip of the knife.
5. An individually priced menu is called A la Carte Menu.
6. In upselling an appetizer, the ingredients and preparation of cooking should be explained to the guest.
7. A fine dining with a Russian set up prepares and cooks the meal in front of the guest.
8. Presenting the guest’s bill is done after the guest finishes all the meal course.
9. Repeating guest’s order is NOT a proper way of taking guest’s order.
10. All pre-set equipment must be immaculately clean, sanitized, wiped dry, and free of spots or watermarks.
11. Fine dining is a strategy where the restaurant establishment can generate more income.
12. A folded napkin is placed on the table for the guest’s use to contribute to the presentation of the cover and the
whole dining environment.
13. Forks are placed on the left-hand side of the plate.
14. The best wines are complemented with meats. So as to red meat is to red wine, and white meat is to sparkling
wine.
15. A Commis de Rang is the assistant who takes the order from the Chef de Rang to the kitchen.
III. IDENTIFICATION. Draw and label the following:

1. Russian service table set up (5 points)

2. French service table set up (5 points)

IV. ESSAY. Answer the questions below briefly and correctly.

AREA OF 5 POINTS 4 POINTS 3 POINTS 2 POINTS 1 POINT
ASSESSMENT
Understanding Written 5 Written 4 Written 3 Written 2 Written 1
and Organization ideas/sentences in an ideas/sentences in an ideas/sentences in ideas/sentences in idea/sentence in
of Ideas original and original and an original and an original and an original and
organized manner. organized manner. organized manner. organized manner. organized
manner.

1. Being a restaurateur, what should you do to ensure that all the guest’s in the restaurant are satisfied and happy?

Good luck and God Bless! 

Prepared by:
Kristelle Dee D. Mijares