FOOD AND

BEERAGES
SERVICES
NCII
(MODULE 1)

ACTIVITIES

RD
3 QUARTER
Name:__________________________________________ Grade Level:_________
Score:_____

Diagnostic Test
Activity no.1
A. Read the following questions carefully and encircle the letter that best describes the
statement.

1. A technical-vocational program that trains students on the preparation of food plans and
meals for restaurants, hotels, canteens, banquets and functions, and basically any
establishment that serves food to a large number of people.
A. Food and Beverages Services NC11 B. Commercial Cooking NCIII
C. Bread and Pastry Production NCII D. Cookery NCII

2. A person who takes customer orders, ensures tables are clear and carries dishes back to
the kitchen area.
A. Dishwasher B. Kitchen Helper  C. F&B service attendant  D. Waiter

3. Maintains passenger cabins and runs the restaurant, bar, recreation area and retail shops inside a
cruise ship
A. Bar Servers  B. Bartender C. Cruise line staff  D. Bar Utility 

4. A person who serves alcoholic beverages; responsibilities include maintaining supplies and
inventory for the bar and mixing a variety of cocktails
A. Bar Servers  B. Bartender C. Chief Steward  D. Bar Utility 

5. Responsible for the daily operation of restaurants and other establishments that prepare
and serve food and beverages.

A. Food Operations Officer  B. Food Packager  C. F&B Controller D. Food service managers

6. Compiles and computes amounts and costs of food sold and bought from records casher
and other summaries.

A. Food Operations Officer  B. Food Packager  C. F&B Controller D. Food service managers

7. Supervises and coordinates activities of pantry, storeroom, and non-cooking kitchen

workers as well as purchases, kitchen supplies, and equipment.

A. Bar Servers  B. Bartender C. Chief Steward  D. Bar Utility 

8. Cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and
stores products in kitchens.
A. Dishwasher B. Kitchen Helper  C. F&B service attendant  D. Waiter

9. Suggest, serve, and sell beverages to guests seated at tables or standing in bars, cocktail
lounges, and during special events throughout the vessel, providing excellent service and
ensuring that guest safety comes first.
A. Bar Servers  B. Bartender C. Chief Steward  D. Bar Utility 
10. Provide food and beverage services to guests in their staterooms, as well as in cafes,
restaurants, and other onboard food and beverage venues.

A. Dishwasher B. Room Service Attendant  C. F&B service attendant  D. Waiter

11. Responsible and accountable for all dining areas throughout the day; interacts with guests
on a daily basis to ensure satisfaction and assists the Restaurant Manager with any guest
demands

A. Food Operations Officer  B. Head waiter/waitress  C. F&B Controller  D. Bartender

12. Manages the whole operation and control of the food and beverage department

A. Chief Steward  B. Food Packager  C. Food and Beverage Supervisor  D. Food service
managers

13. Clean dishes, utensils, kitchens, and food preparation equipment.

A. Bar Servers  B. Bartender C. Chief Steward  D. Dishwasher

14. Prepares, heats and finishes simple food items; usually employed in more casual diners
or in fast-food chains.
A. Dishwasher B. Foodservice Counter Attendant C. F&B service attendant  D. Waiter

15. The work includes cleaning and setting up tables, explaining menus, taking orders, and
serving food and beverages.

A. Waiter B. Bartender C. Chief Steward  D. Bar Utility 

Activity no.2
Classify the following Career Opportunities for FBS graduates according to their levels. Write
your answers in columns. (2 pts each)
Chief Steward  Dishwasher
F&B Controller  Foodservice Counter Attendant 
Room Service Attendant Food Operations Officer  
Bartender Cruise Line Staff 
Food and Beverage Supervisor Bar Servers  
Food and Beverage Checker Food Packager 
F&B service attendant Bar Utility  
Waiter Food and Beverage Supervisor 
Head waiter/waitress Food and Beverage Checker  
Bar Operations Supervisor Food service managers  

Entry levels Mid- Level Positions Managerial Positions

 Activity no.3

C. Give what is asked.

1-6. 6 CORE COMPETENCIES
1. _________________________________________________________
2. _________________________________________________________
3. _________________________________________________________
4. _________________________________________________________
5. _________________________________________________________
6. _______________________________________________________

7-9. ENTRY REQUIREMENTS FOR FOOD AND BEVERAES SERVICES NCII

1. __________________________________________
2. __________________________________________
3. __________________________________________

10. FBS NCII STANDS FOR

1. __________________________________________

Activity no.4
Below are jumbled letters. Write the correct spelling opposite the scrambled letters.

1. AHT OP’SISHB - ________________________

2. DIRAMYP - ______________________

3. SDIRB FO RAPAESID- ________________________

4. EBUSODR - ________________________

5. REFCHN - ________________________

6. NAF IWHT NATSD - ________________________

7. OSUTL - ________________________

8. NDLEAC - ________________________

9. NANAAB - ____________________________

10. OUBLED SUTLO-_____________________

Activity no.5
A. Arrange the following steps in folding FAN WITH STAND. Use A for the first step, B for
second and so on.
_____1. Fold the napkin in half with the accordion folds on the outside
_____2. Fold the napkin in half and orient the open end towards you.
_____3. Open it and stand it up.
_____4. Lay the napkin face-down in front of you.
_____5. Grasp the unfolded corners where they meet on the open end and fold them in
diagonally, tucking them under the accordion folds.
_____6. Fold the napkin like an accordion starting at either narrow end. Leave one end
with 2-3 inches of unfolded napkin to support the standing fan.

B. Arrange the following steps in folding PYRAMID. Use A for the first step, B for second and
so on.
_____1. Repeat the fold with the left side, ending with the diamond shape you see here.
_____2. Fold in half by bringing the farthest point of the diamond up and back to the
nearest point. Turnover and keep the open end facing you.
_____3. Fold the napkin along the center and here is your pyramid.
_____4. Take the right end and fold it up to meet the far corner. Make sure the edge of
the fold remains in the center.
_____5. Turn the napkin so the open end is facing away from you.
_____6. Turnover and you’ll want the open end facing away from you.
_____7. Lay the napkin face down.
_____8. Fold the napkin in half diagonally or bring the top left corner towards you to
meet the bottom right corner.

C. Arrange the following steps in folding. Use A for the first step, B for second and so on.
_____1. Fold the bottom of the napkin up about 3/4’s of the way and press the fold
down well.
_____2. Stand it up and straighten it out.
_____3. Curl both sites up so they meet in the middle and tuck one into the other.
_____4. Lay the napkin face-down in front of you.
_____5. Flip the napkin over.
_____6. Fold the far-right corner up diagonally so that the point rests on top of the far
corner.
_____7. Orient the napkin so the open end points away from you.
_____8. Flip the napkin over while keeping the open end pointing away from you.
_____9. Fold the napkin in half diagonally.
_____10. Repeat step four on the other side, bringing the left-most corner up to meet
the far corner, creating a diamond shape.

Activity no.6
Make a video presentation where you perform the ten (10) napkin folding.

Your video presentation will be rated using the scoring rubric below

SCORE CRITERIA
5 Master and properly performed ( 10) foldings.
4 Master and properly performed ( 8-9) foldings.
3 Master and properly performed ( 6-7) foldings.
2 Master and properly performed ( 3-5) foldings.
1 Master and properly performed ( 1-2) foldings.
FOOD AND
BEERAGES
SERVICES
NCII
(MODULE 1)

ACTIVITIES
 th
4 QUARTER

Name:__________________________________________ Grade Level:_________

Score:_____

Diagnostic Test
Activity no.1
A. Read the following questions carefully and encircle the letter that best describes the
statement.

1. China ware that has 12 inches in diameter and use as the underliner of all chinawares.
A. dessert plate B. Showplate C.Dinner plate D. Bread plate

2. A small plate use for bread.

A. dessert plate B. Showplate C.Dinner plate D. Bread plate

3. A glassware designed to show off the color of the ice cubes and tea inside perfectly

portioned glassware.

A. Ice tea glass  B. Red Wine glass C. White Wine glass  D. water goblet 

4. A glassware used for white wines.

A. Ice tea glass  B. Red Wine glass C. White Wine glass  D. water goblet 

5. A small knife with a wide, flat blade, as for spreading butter on bread or rolls.

A. Steak knives  B. Fish knife   C. Butter spreader D. Dinner knives

6. Small knives that are used at the table for cooked food. They're great for steak, chicken,
and fish. 

A. Steak knives  B. Fish knife   C. Butter spreader D. Dinner knives

7. A tool for drawing corks from wine bottles and other household bottles that may be sealed
with corks.

A. Knife  B. can opener C. corkscrew D. screw

8. A small fork resembling a trident, used for spearing cocktail garnishes such as olives. They

usually have only three tines and are smaller than standard dinner forks.
A. Salad fork B. Dessert fork  C. Cocktail fork  D. Dinner fork

9. A glass tumbler used to serve 'tall' cocktails and other mixed drinks that contain a large
proportion of a non-alcoholic mixer, and are poured over ice. Highball glass is shorter and
wider in shape.
A. Collins glass  B. Highball glass C. Cocktail glass  D. Champagne glass 

10. A glass known sometimes as a champagne tulip—is a tall, narrow glass used

for serving champagne.

A. Collins glass  B. Highball glass C. Cocktail glass  D. Champagne glass 

Activity no. 2

Identification Type. Identify the following statement.

______________________1. A large or rounded bowl for eating soup.
________________________2. A small stick of wood, plastic, or bamboo used to remove detritus
from the teeth, usually after a meal.
________________________3. A shallow platform designed for the carrying of items.

________________________4. It is use to place pieces of cut cake and pie on plates to be served.

______________________5. It is where we store sugars, whether granulated, brown, or

confectioner's.
______________________6. A knife with scalloped shaped blade, the end is just pointy enough
to pick small bones from a cooked fish, and the flat blade is
useful for sliding between the flesh and skin.
______________________7. A plate about seven inches in diameter for individual servings
of salad. The larger salad plate is about 8 to 8.5 inches
in diameter, the smaller 7 to 7.5 inches.
______________________8. A large plate usually 10 inches in diameter used for the main
course of a meal.
______________________9. A glass used to serve mixed drinks, especially Tom Collins or
John Collins cocktails. It is cylindrical in shape and narrower and
taller than a highball glass. This glass is mainly used for soft drinks,
juices, and mixed drinks.

______________________10. A shallow platform designed for the carrying of items .

Activity no. 3

Name the following tools.

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.
 Activity no. 4

Name the utensils found in Ala Carte Set up. In any order, 8 items 2pts each.

Activity no. 5
Explain briefly.
Answer the following questions:
1. How to set Ala Carte set up?
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2. Explain the serving and bussing of dishes in American Set-up.

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3. Explain the serving and bussing of dishes in Russian Set-up.

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4. How will you handle the concerns of your guest.

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5. How will you promote beverage products to a guest.

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Your answer shall be assessed using the rubrics below.