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FBS Tos Exam2

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Republic of the Philippines

Department of Education
Region VIII (Eastern Visayas)
Division of Leyte

EMETERIO-FEDERICA GEREZ NATIONAL HIGH SCHOOL


(Formerly San Agustin National High School)
Babatngon, Leyte
JHS ID: 303421 SHS ID: 344674

First Quarterly Assessment in Food and Beverage Service


(S.Y. 2023-2024)
TABLE OF SPECIFICATION

Topic/Learning EASY (60%) AVERAGE (30%) DIFFECULT (10%)


Total
competencies
Items
Remembering Understanding Analyzing Application Creating Evaluating

Prepare service
stations and Equipment 1,2,3 4,5,6 8, 7,9 10 10

Set-Up tables in the


dining area 11,12, 13 14, 15, 16 17 18,19 20 10

Welcome and Greet


Guests 34,35, 36 24, 38, 31 22,32 33 21 10

Take Food and


Beverage Orders 23, 27,39 28,29, 30 26,37 25 40 10
Total 24 12 4 40

Prepared by:

Leah Vic L. Mariano

1. It is the preparation of a waiters station in the food service

A. Station Mis en place B. table d’hote C. Kitchen D. front desk

2. An arrangement made in advance to have table at a restaurant.

A. Table setting B. Table reservation C. Table set up D. Fast food

3. an advance arrangement to secure accommodations in restaurant or hotel

A. Table setting B. Table reservation C. Table set up D. Reservation

4. A guest who walks into a place e.g. a restaurant, without any prior seat reservations

A. Walk in guest B. Reservation agent C. Waitress D. Manager

5. a French Term which mean “ put into place” pre service preparations

A. Table d hote B. Mis en place. C. Misenplace D. Table d’hote

6. a retail establishment that serves prepared food to customers.

B. Table reservation C. Table set up D. Restaurant

7. If you are going to offer ethnic dishes and/or authentic ethnic foods, what type of food establishment will you set up?

A. Fast food B. Specialty restaurant C. Cafeteria D. Family restaurant

8. The following is a function of a restaurant

A. To provide food and beverage, served attractively fulfilling customer expectation.


B. To provide a nice environment where guests can enjoy the food and drinks.
C. To make a profit.
D. None
9. What should you implement or install to maximize the flow of service?

A. install a service cabinet or sideboard( wait station) in the restaurant.


B. Tent cards
C. Garbage bin
D. None of the above

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?

A. special tent card B. Invitation C. Menu D. None

11. A menu that has individual priced dishes

A. Table Setting B. Table Accessories C. Table d’hote D. A la carte

12. A menu that has a set price for a number of courses that means “table of the host”.

A. Table Setting B. Table Accessories C. Table d’hote D. A la carte

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.

A. Table Napkin B. Table Accessories C. Table d’hote D. A la carte

14. Refers to the way in which the table appointments and food are arranged on the table for dining.

A. Table Setting B. Table Accessories C. Table Appointment D. A la carte

15 These are table implements / utensils that are used for dining and serving, which includes the flatware, dinnerware, glassware, hollowware and linens

A. Table Setting B. Table Accessories C. Table Appointment D. A la carte

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

A. Table Setting B. Table Accessories C. Table Appointment D. A la carte

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.

A. 1234 B. 4321 C. 4213 D. 3214

19. what is the correct sequence of fan in the goblet?

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.

A. 1234 B. 4321 C. 4213 D. 3214

20. Below are the main criteria for evaluating a table skirting, Except:

A. Sanitation observed in handling materials


B. Equal distance of folds
C. Even length on all sides
D. Visible pins and tacks

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?

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

23. What 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 hote

24. 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


25. What should be suggested to a guest after ordering the main course?

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

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?”

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

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.

A. Du Jour Menu B. Breakfast Menu C.Dinner Menu D.Static Menu

28. usually used in room service, consist of continental and American breakfast.

A. Du Jour Menu B. Breakfast Menu C.Dinner Menu D.Static Menu

29. More elaborate as guests have more time and leisure in eating. Further, alcohol beverage is essential in this kind of menu.

A. Du Jour Menu B. Breakfast Menu C.Dinner Menu D.Static Menu

30. Common type of menu and does not change every day.

A. Du Jour Menu B. Breakfast Menu C.Dinner Menu D.Static Menu

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?

A. Quiet B. Proactive C. Discreet D. Obsessive

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?

A. Welcome to our grand restaurant night, it is a night for you to remember!

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.

A. Nutritive aspect B. Economic aspect C. Managerial aspect D. Aesthetic aspect

35. Where an accompaniment should be placed if a dish contains two or more items?

A. Top B. Left C. Underneath D. Right

36. What should be offered to a guest after eating main course like Beef Medallion?

A. Appetizer B. Drink List C. Dessert menu D. Wine

37. How would you explain dishes towards your guest during order taking in order to help the guest decide what to order.

A. Explain the preparation, ingredients, and final presentation of listed dishes.

B. Describe the step by step procedure on how to prepare the listed dish.

C. Excessively give details on a listed menu items using mouthwatering adjectives.

D. Pronounce the dishes creatively that would surely get the guest attention.

38. Where should the waiter position himself in order taking?

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?

A. Handle using your clean hands and replace

B. Carry and remove using bar tray

C. Carry the right glass along with the wine

D. Holds the glass safely while walking to the table

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.

A. Speed B. Accuracy C. Honesty D. Customer service

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