Pre-Test 2

Pre – Test
Direction: Read the following test items carefully and choose the correct answer from the
given choices, write your answer in your activity notebook.
1. What is the most important factor to show in greeting guests?

A. Price
B. Ambiance
C. Smile
D. Status
2. A couple entered the restaurant, however, all the tables were already occupied. As a
receptionist, what will you say to the couple?
A. “My apology sir/ma’am but all seats are occupied at the moment. Would you like
waiting at the lounge and I’ll call the moment we have a table available for you.”
B. “My apology sir/ma’am but all seats are taken at the moment. Would you
mind waiting at the lounge for five minutes and I’ll call the moment we
have a table available for you?”
A. “I’m sorry sir/ma’am, we are fully occupied”

B. “I’m sorry sir/ma’am but all seats are full at this moment, would you like to have a drink
while waiting?
3. What other way can you do towards a guest who claims a confirmed booking when in fact
they never made one?
A. Decline the guest form dining in your restaurant and notify that they
have not created one
B. Apologize profusely, and offer another session of a meal if and only if
you have vacancy
C. Honestly inform the guest that you are into computerized system a no
results were found under their name
D. Adopt the stance that says “If we can’t find your booking, you didn’t
make one
4. How else can you do to accommodate a walk in guest that arrives in your restaurant at
earlier time and wants to dine in your restaurant even if you are at full house status at twenty
one hundred hours?
A. Offer some bar service towards your guest while waiting in the lounge and inform
them whenever a table is already available
B. Decline the guest for a dining experience in your restaurant, instead
transfer to your nearby sister establishment
C. Ask whether they could be finished by 8:45 pm so you can re-set it for
the reserved guest
D. Create another time schedule for guest reservation and transfer them to
nearby restaurant
5. How else should you state an acceptable standard spiel when asking the guest
table approval before seating?
A. Do you want this seat ma’am/sir?
B. How about seating here ma’am/sir?
C. Will this table be alright for you ma’am/sir?
D. Is this table okay ma’am/sir?
6. What is the shape of the napkin after successfully draping on the lap
of each guest?
A. Square B. Diamond C. Rectangle D. Triangle
7. What could be done by a certain restaurant staff to maximize sales

before the actual order taking?
A. Individually distribute menus to guests
B. Offer the drink list with the host after seating
C. Utilize suggestive selling during order taking
D. Ask guest water preference after seating
8. How do you call the price list of food and beverage items
available in restaurants?
A. Menu B. Food List C. A la carte D. Table d hotel
9. Which of the following choices best describes the event where can
you utilize prix fix type of menu?
A. Normal day to day dining B. Restaurants
C. Banquet Functions D. Hotels
10. Which of the following choices is UNLIKELY to describe the purpose

of taking food orders?
A. Informs the kitchen or bar staff of the order
B. Informs the service staff of any changes needed to the cutlery
C. Identifies who is eating or drinking the items ordered
D. Provides the basis on which are VIP and regular guest
11. Where should a waiter position himself in order taking?

A. Center of the table B. Right side of the host
C. Left side of the host D. Corner of the table
12. What should be suggested to a guest after ordering the main course?
A. Appetizer B. Soup C. Wine D. Cocktail
13. Defined as to establish working relationship, typically in order to

cooperate between the kitchen and the dining area.
A. Liaising B. Liaise
C. Taking orders D. Placing Orders
14. It is the computer-based order entry technology that restaurants

used to record data, enter orders, and or display and print tickets.
A. Personal Office System
B. Price of Sale
C. Point of Sale equipment
D. Price Office System
15. Which of the following is the traditional manual system that is often
used in medium and large sized restaurants?
A. Triplicate Docket System
B. Duplicate Docket System
C. Electronic Billing System
D. Computerized System
B. Situational
1. As a service staff in the restaurant, how will you handle guest without reservation?
2. It may happen that guests don’t like your table area like guest come with his/her
partner may prefer in the right corner but you prepare it in the middle. What will you do?
3. After you have recognized the arrival of the guest and have welcomed and greeted
them properly. What will be the next step that you are going to do?

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Pre – Test

1. What is the most important factor to show in greeting guests?

A. “I’m sorry sir/ma’am, we are fully occupied”

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

7. What could be done by a certain restaurant staff to maximize sales

A. Menu B. Food List C. A la carte D. Table d hotel

10. Which of the following choices is UNLIKELY to describe the purpose

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

A. Appetizer B. Soup C. Wine D. Cocktail

13. Defined as to establish working relationship, typically in order to

14. It is the computer-based order entry technology that restaurants

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