DONSOL NATIONAL COMPREHENSIVE HIGH SCHOOL

SENIOR HIGH SCHOOL DEPARTMENT

Donsol, Sorsogon

1ST SUMMATIVE TEST in Food and Beverages Services Nc-II

S.Y 2021-2022

NAME: __________________________________________________ DATE: _______________________ SCORE: _________

Read and analyze the statement carefully. Choose the best answer and write the letter only in your answer sheet.
__________ 1. What room bookings processed to stay at establishments that provide accommodation such
as hotels, apartments, resorts, guest houses, caravan parks
a. accommodation suppliers b. Cruise Ships c. Aircraft d. hotels
___________2. To travel from one place to another or to visit a particular tourist destination.
a. ships b. coaches or buses c. airplanes d. jeepney
___________3. Which commercial foodservice provide customers with convention, speed and basic services?
a. fast-food chain c. hotels
b. ala carts d. quick service restaurant
___________4. What quick service restaurants generally have a counter where you place your order, pay for
it, wait for it?
a. cafeterias c. canteen
b. fast food restaurant d. buffet
___________ 5. This quick service restaurant consists of food displayed on tables. Servers keep displays
stocked with food and customers walk around and serve themselves, then take their food to the table
a. buffet c. fast food
b. canteen d. hotels
____________6. In which customers are seated at a table, give their order to a server, and are served food at
a table
a. Catering c. full service
b. carryout restaurant d. club
___________7. Oversees the set-up and delivery of services in his/her assigned station.
a. captain waiter b. waiter c. chef d. busboy
___________8. Which duties Takes and serves food and beverage orders. According to prescribed standards
of service.
a. captain waiter b. waiter c. chef d. busboy
___________9. What is the basic function of busboy in food and beverage services?
a. waiter b. manages area c. take an order d. helper/runner/
___________10. This provision of food and service for a special event that usually involves feeding many
people at one time
a. hotel b. club c. catering d. full service
PART 2:
Directions: Identify the type of information provided by the guest in each number. You may choose from
the categories inside the box below.

A. The guest’s name

B. Contact information
C. The day and time of reservation
D. The number of covers
E. Smoking preferences (smoking or non-smoking)
F. Special request

1. I would like to make reservation on October 15 at around12 noon.

2. Kindly place the reservation under my name, Mrs. Editha Garcia
3. I prefer a table in the non-smoking area.
4. You may reach me at 02 5521375
5. I love the table near the patio.
6. Can you make sure that the server assigned tour table in Jhon? He sure is very
accommodating.
7. Can you reserve a table for two?
8. My husband smokes. A table in the smoking area is what we need.
9. Can you reserve a table for ten?
10. I would like to make reservation on September 30 at around 6 in the evening.
 DONSOL NATIONAL COMPREHENSIVE HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
Donsol, Sorsogon

2nd SUMMATIVE TEST in Food and Beverages Services Nc-II

S.Y 2021-2022

NAME: __________________________________________________ DATE: ______________________

SCORE: _________

Directions: Read and understand the statement and circle your correct answer.

1. 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?

2. What seems likely to be the hospitality connotation: “greet and seat”?

A. Welcoming the guest with a golden smile before seating them
B. Greeting guests on arrival and accompanying them to their table to seat them
C. Checking the reservation with sincerity and leading them to the table
D. Acknowledging the guest arrival with proper salutation using their surname

3. 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

4. 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

5. How would you explain dishes towards your guest during order taking 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.

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

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

7. The following are the telephone etiquette EXCEPT__.

A. Always identify yourself at the beginning of all calls.
B. Be sensitive to the tone of your voice.
C. Allow interruptions to occur during conversation.
D. Always speak into the telephone receiver with an even and low tone of voice.

8. What is the purpose of checking the contrast as well as the color between table appointment
and centerpiece? To
A. achieve balance coordination between table appointments.
B. harmonize the table setting.
C. achieve proper distance between each table appointments.
D. signify the mode and motif of the occasion.
9. Which of the following is the primary importance of proper table setting?
A. It affects the mood of the meal and the diner’s enjoyment which can even affect their
digestion.
B. It saves space on the table and make the serving more efficient.
C. It serves as a guide for the server to identify the next course.
D. It makes the guest feel extra special and it promotes table etiquette.

10. This refers to the design of the restaurant, including the placement of tables, the kitchen,
server stations, and restrooms.
A. Restaurant Layout C. Restaurant Overview
B. Restaurant Design D. Restaurant Floor plan

PART 2. PERFORMANCE TASK:

Directions: Match column A with column B. Write the letter of the correct answer in your
answer sheet.
A B

_____1. This creates a cheerful and inviting a. aisle

surroundings. b. disorder in dining
c. electric fans
_____2. This makes food appealing but detracts
d. flowers
from warms romantic atmosphere.
e. fluorescent light
_____3. This should not be blasted with cold air. f. incandescent light

_____4. This must always be properly adjusted. g. tables

h. tables near air

_____5. This should not be wobbly
conditioning unit
_____6. This is the proper combination of
i. ventilation and
fluorescent and incandescent light used in dining
temperature
area.

_____7. This area must have adequate space. j. 30% and 70%

k. 20% and 80%

_____8. This can be avoided by installing proper
window covering.

_____9. This should always look fresh and

attractive.

_____10.These must be reported immediately