FBS Tos Exam2
FBS Tos Exam2
FBS Tos Exam2
Department of Education
Region VIII (Eastern Visayas)
Division of Leyte
Prepare service
stations and Equipment 1,2,3 4,5,6 8, 7,9 10 10
Prepared by:
4. A guest who walks into a place e.g. a restaurant, without any prior seat reservations
5. a French Term which mean “ put into place” pre service preparations
7. If you are going to offer ethnic dishes and/or authentic ethnic foods, what type of food establishment will you set up?
10. Antonette is a newly hired server in restaurant. The supervisor tasked her to advertise the specialty of the day, if you are Antonette what are you going to
produce to accomplish your task?
12. A menu that has a set price for a number of courses that means “table of the host”.
13. a rectangular cloth or paper used at the table for wiping the lips fingers and protects the clothes while eating. It is usually small and folded.
14. Refers to the way in which the table appointments and food are arranged on the table for dining.
15 These are table implements / utensils that are used for dining and serving, which includes the flatware, dinnerware, glassware, hollowware and linens
16. These are items essential to complete the table set-up which include salt and pepper set/shakers, cruets, ashtray, flower vases or tent menu
17. What do you think is the solution for covering weathered, damaged or unattractive tables.
A. Table napkin B. Table skirting C. Table hiding D. Use the ugly table
18. In doing a candle table napkin fold, what is the correct sequence?
1. Lay the napkin face down in front of you and fold the napkin in half to from a triangle with the open ends point away from you.
2. Fold the long side up just about an inch. Press this fold down well.
3. Starting at either end, tightly roll the napkin into a cylinder. Take care to roll it straight so it will stand solidly.
4. Tuck the end of the roll into the base on the backside and stand it up.
1. Lay the napkin face-down in front of you and fold the napkin in half and orient the open end towards you .
2. Begin accordion folding from the bottom, all the way up to the top. Make each fold about 3/4" - 1" wide. Fold the pleated napkin in half.
3. Insert the napkin into the goblet, folding the first inch or so under (as shown) to keep pleats secure.
4. Unfold the pleats and shape into a fan. Interlock the two center pleats if needed to keep the fan intact.
20. Below are the main criteria for evaluating a table skirting, Except:
21. 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
22. What is the shape of the napkin after successfully draping on the lap of each guest?
23. What do you call the price list of food and beverage items available in restaurants?
24. To establish working relationship, typically in order to cooperate between the kitchen and the dining area.
26. 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?”
D. “I’m sorry sir/ma’am but all seats are full at this moment, would you like to have a drink while waiting? 3
27. “Du Jour” a French term means “dish of the day”, which restaurants used available seasonal ingredients to prepare the freshest food possible for the day.
28. usually used in room service, consist of continental and American breakfast.
29. More elaborate as guests have more time and leisure in eating. Further, alcohol beverage is essential in this kind of menu.
30. Common type of menu and does not change every day.
31. What attitude must be possessed by a waiter in observing and/or attending guest’s special needs to let them feel a warm and sincere welcome?
32. Which of the following choices supports the appropriate action that must be taken by a waiter upon checking a surprise birthday cake with the host?
A. Checking obviously upon greeting B. Confirm discreetly elsewhere C. Announce clearly at the table D. Openly inform at the table
33.Which of the following choices is the BEST recommended spiel to welcome and greet guest on arrival?
B. How are you today ma’am, Isn’t it cold today. Do you have reservations?
C. Good morning Ma’am, how are you today? Are we holding any reservation from you?
D. Good morning Ma’am, welcome to VNHS restaurant, are we holding any reservation from you?
34. What rule is followed by a planned menu if it looks to the length of meal preparation, amount of experience and time available.
35. Where an accompaniment should be placed if a dish contains two or more items?
36. What should be offered to a guest after eating main course like Beef Medallion?
37. How would you explain dishes towards your guest during order taking in order to help the guest decide what to order.
B. Describe the step by step procedure on how to prepare the listed dish.
D. Pronounce the dishes creatively that would surely get the guest attention.
A. Enter of the table B. Right side of the host C. Left side of the host D. Corner of the table
39. How should you remove and replace glassware before serving the wine?
40. Treating customers with the courtesy they merit in relation to the taking of the order, processing of the order and presentation of the account for payment.