GRADE

9
TLE –HE-FOOD AND BEVERAGE SERVICES 9

1. It is a narrow piece of linen or cloth that can either be laid upon a table cloth or
on a bare table.

A. Napkin
B. Silencing Pad
C. Table Cloth
D. Table Runner

2. It is an elegant way to present a table set-up, such as a head table, convention

table, or registration table.

A. Box Pleat
B. Fringe
C. Swag
D. Table Skirting

3. Name the kind of service that is commonly used in restaurants and is known as
the “Plated Service”.

A. American Service
B. Banquet Service
C. Buffet Service
D. French Service

4 . What type of an advance arrangement is made to book a table in a certain

restaurant?

A. Dining Reservation
B. Fast Food
C. Table Set-Up
D.Table Setting

5 . Which type of a reservation system depends on the person designated, usually a

host or a hostess to answer the phone, records details of the said reservation and
taking credit card information as guarantee?

A. Manual Reservation
B. Online Reservation
C. Online Reservation
D. Web Reservation

Regional Achievement Test –TLE: Food and Beverage Services

6. What is the most important factor to show in greeting the guest?

A. Ambiance
B. Price
C. Smile
D.Status

7. What type of Food service system is the most commonly used system in different
food establishments?

A. Assembly Food Service System

B. Centralized(Commisary) Food service System
C. Conventional Food Service System
D. Ready-Prepared Food Service System

8. Food and Beverage is a general term used in?

A. serving
B. catering
C. hospitality
D. Selling

9. What do you mean s customer have a special care?

A. a guest that have trouble in walking(e.g. senior citizen or one who has a
limp)
B. children
C. ladies
D. teenager

10. What should the host/waiter do if they have a Special care customer?

A. against the wall

B. close to the hostess station
C. in the corner or side of the wall
. D. near the door

11. What will you say to the customers or guests if you think or feel that they are
now ready to order?

A. Are you ready to order Sir?

B. Do you want to order now Sir?
C. May I take your order now Sir?
D. What is your order Sir?

Regional Achievement Test –TLE: Food and Beverage Services

12. What will you do after escorting and seating the guests at their table?

A. Make suggestive selling

B. Present the menu with a pleasant smile
C. Take the order cautiously
D. Unfold the napkins and place them gently on each of the guest’s lap

13. Why do we need to lead or guide two customers to a two-seater table?

A. Because it may affect the profit of the day

B. Because there could be enough for them
C. Because there would be no space for customers
D. Because they are only two

14. 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. Against the wal

B. Close to the hostess station
C. In the corner or side of the wall
D. Near the door

15. Which of the following is appropriate to say if the customer has no reservation?

A. May I know how many we are expecting, Sir/Ma’am?

B. How many are you, Sir/Ma’am?
C. Table for how many person. Sir/Ma’am?
D. Table for two or three?

16. Which of the following should be done prior the arrival of a customer who has
made a reservation?

A. Cook the Food

B. Place the food on the table
C. Prepare the food
D. Prepare the table

17. The best way to deal with a customer who complains about poor service is to:

A. Apologise
B. Inform the head waiter
C. Offer him a free drink
D. Try to make excuses

Regional Achievement Test –TLE: Food and Beverage Services

18. Where should a waiter position himself in order taking?

A. Center of the table

B. Corner of the table
C. Left side of the guest
D. Right side of the guest

19. One way to settle the bill of the guest is?

A. In cash
B. In begging
C. In forcing
D. In promisory note

20. In food and beverage sequence, what is the required style of table service to be
assessed?

A. American Service
B. French Service
C. Russian Service
D. Russian and French Service

21. The term “catering” refers to:

A. selling a banquet function

B. serving a banquet operation
C. setting up a banquet operation
D. process of preparing and providing food and drink

22. An indication that a guest’s palte is ready to be cleared is when?

A. the guest stops eating

B. the food has gone cold
C. the guest has left the table
D. the knife and fork are placed together on the plate

23. The term a la carte means?

A. a set menu without any alternatives or beverages

B. a carte du jour menu inclusive of coffee and service charge
C. a series of dishes as chosen by a customer and cooked to order
D. a prix-fixe menu with several choices on each course

Regional Achievement Test –TLE: Food and Beverage Services

24. What should you offer to do in the room when delivering a breakfast order?

A. Be a s quiet as possible as the guest(s) has just woken up

B. Greet the guest warmly and explain the outside temperature.
C. Offer to open the curtain
D. Confirm the order of the guest

25. Which skills a room service staff must have?

A. Ability to communicate
B. Artistics
C. Imaginative
D. Writer

26. An order form should have the following Except:

A. Date
B. Guest hobbies
C. Name/room number
D. Time of order

27. The trolley/tray should then be filled with one of the following:

A. Cabinet
B. Flower vase/ centerpiece
C. Shoebox
D. Soap

28. First thing to do in the room service telephone conversation.

A. Answer the telephone on the first ring.

B. Repeat and confirm the order of the guest
C. State room service department and greet the caller
D. Thank and bid Goodbye

29. During the room service telephone conversation, what you should get from the
caller?

A. Room number
B. Television
C. Pillow
D. Favourite pet

Regional Achievement Test –TLE: Food and Beverage Services

30. What is the last thing to place in the trolley during the delivery of the room
service?

A. Flower vase
B. Salad plate
C. Table napkin
D. Water pitcher

31. Which one is NOT acceptable restaurant telephone etiquette?

A. Allow interruptions to occur during the conversation.

B. Always identify yourself at the beginning of the call.
C. Always speak into the telephone receiver with an even and low tone
voice.
D. Be sensitive to the tone of your voice.

32. What is the shape of the napkin after successfully draping on the lap of the
guest?

A. Diamond
B. Rectangle
C. Square
D. Triangle

33. What explains the Gueridon sevice?

A. This service offers a full and elaborate menu, providing a variety of choices
to the guest.
B. Also known as a Cart or Trolley Service. This dish is partially cooked and
prepared in the kitchen, then completed at the side of the guest.
C. Considered as informal version of the American Service. All the necessary
preparations are completed in the kitchen and are served in large bowls.
D. Every food item is brought in the dining room, not on a plate as American
Service, but in silver platter, from which it is served by the waiter to the
guest plates which have been previously placed before the guest.

34. How would you categorize footed glasses to stemware glasses?

A. Both are flat-bottomed glass, but footed glass has no stem.

B. Stem wares are flat-bottomed glass with no handle, foot, or stem while
footed glasses has stem.
C. Unlike stemware, which has a bowl-shaped container on a stem a top a
flat base, footed glasses have a bowl shaped container only.
D. Stemware are a flat-bottomed container on a stem over a flat base, while,
footed glasses have a bowl-shaped container above a flat-base but no
stem.

Regional Achievement Test –TLE: Food and Beverage Services

35. You are the assigned receptionist in the 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. Wave your hand and point where to go.
D. Welcome him with a smile and call a waiter.

36. Why do we need to lead or guide two customers to a two-seater table?

A. Because they are only two

B. Because it may affect the profit of the day
C. Because there could be space enough for them
D. Because there would be no space for four customers

37. If the guest request to a non-smoking area it means that.

A. can do want they want

B. it depends to the customer
C. the customer can smoke
D. the customer cannot allow to smoke

38. When you presenting the bill to the guest you should ensure that it is?

A. clean and in a bill folder

B. in a bill folder with a hotel pen
C. place on atray and presented to the guest to sign
D. clearly itemized, correct with the order, placed in a bill folder with a hotel
pen

39. Which kind of wine do you think would go best with sirloin steak?

A. Margarita
B. Red wine
A. White wine
D. White wine and Red wine

40. How would you define menu?

A. A list of food and drink that is offered at an establishment

B. Food offered with a certain dish to improve flavor and counteract richness.
C. Refers to the service team in a French style of service
D. Something in a central position, particularly a decorative object
arrangement placed at the center of the table.

Regional Achievement Test –TLE: Food and Beverage Services

41. Under which circumstances should a waiter write an ‘en place” check?

A. if a customer finds he cannot afford the prices

B. if a customer asks for a double brandy with his coffee
C. to obtain the customer’s coat from the cloakroom
D. when a customer changes his mind and ask for something else

42. Which form of food service does the customer help himself from the dish held by
a waiter?

A. a la carte
B. ala russe
C. banquet
D. family

43. In the room service procedure, which of the following is the additional service?

A. eating together with the guest

B. fill the water goblet
C. sleeping outside the door
D. using guest’s comfort room

44. Which is not part in taking order of the guest?

A. do the cleaning
B. do the suggestive selling
C. listen and write the order of the guest
D. repeat the order and confirm for the finalization

45. Which of the following is not part in setting up the trays and trolley?

A. place the bread plate and butter spreader

B. put flower vase/centerpiece at the side of the trolley
C. put the garbage below the trolley
D. put the salt and pepper at the side of the flower vase

46. In serving a room service meal, a waiter should?

A. Carry the tray at waist level and enter the room

B. Knock on the door loudly and announce his presence
C. Look through the keyhole and if he sees the guest is up, go straight inside
D. Carry the tray shoulder-high in his left hand, knock and wait until told to
enter

Regional Achievement Test –TLE: Food and Beverage Services

47. The list of ways in removing the different items from the table is shown below.
Arrange them in a chronological order.
I. Never mix unused items with soiled ones.
II. Remove all condiments, sauces, salt, pepper, etc.
III. In a separate tray or plate, remove all unused silver items.
IV. Remove soiled glasses and napkins. Never allow linen to be soaked
in oil or gravy.
V. Remove all unused food first, e.g. butter, and bread rolls, any platter
of uneaten food.

A. I,II,III,IV,V
B. III,IV,II,V,I
C. IV, V, I, II, III
D. V, IV, II, III, I

48. 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 want
to wait or not?”
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, Miss. All seats are occupied at the moment. Would you mind
waiting at the lounge?”
D. “I am sorry, Ma’am. All seats are occupied at the moment. Would you mind
waiting at the lounge for about five minutes?”

49. What steps you would take if you accidentally split sauce on customer’s jacket?

A. dab it with some detergent and hot water

B. offer to have it cleaned if you cannot remove it with warm water
C. go and tell the head waiter what happened
D. offer to have it cleaned if you cannot remove it with warm water

50. If a tray or trolley removal was requested within, how many minutes should it
be collected?

A. 5 minutes
B. 10 minutes
C. 15 minutes
D. 20 minutes

Regional Achievement Test –TLE: Food and Beverage Services