Republic of the Philippines

Department of Education
Region 02
BAMBANG NATIONAL HIGH SCHOOL
Bambang, Nueva Vizcaya
***
2ND QUARTER EXAMINATION IN FOOD AND BEVERAGE SERVICES

NAME: ____________________________________________ SCORE: _____________

TEST I. MULTIPLE CHOICE
DIRECTION: Read and understand each item carefully. Choose the letter of the
best answer and write it on your answer sheets.
1. You are the assigned receptionist in the restaurant. A male customer is
coming as the first customer on that day. How will you approach him?
A. Approach the customer and lead the way to his table.
B. Open the door and greet him with a pleasant smile.
C. Welcome him with a smile and call a waiter.
D. Wave your hand and point where to go.
2. A young lady entered the restaurant. However, all tables are already
occupied. As a receptionist, what will you say to the lady?
A. “I am sorry, Miss. All seats are occupied at the moment. Would you mind
waiting at the lounge?”
B. “I am sorry, Ma’am. All seats are full at this time. Would you want to have
a drink while waiting?”
C. “I am sorry, Ma’am. All seats are occupied at the moment. Would you
mind waiting at the lounge for about five minutes?”
D. “I am sorry, Miss. All seats are occupied at the moment. Would you want
to wait or not?”
3. As a receptionist, what you will do in a banquet when there is an excess in
the expected number of guests and all seats are occupied?
A. I’m sorry Ma’am/Sir, we have an unexpected excess in the number of
guest and all seats are already occupied. May we request you to wait at the
lounge for a while and I will call you when your tables are ready.
B. May we request you to wait at the lounge for a while and I will call you
when your tables are ready.
C. Our staff is already preparing additional tables and chairs.
D. I’m sorry Ma’am/Sir, we have an unexpected excess in the number of
guest and all seats are already occupied. Our staff is already preparing
additional tables and chairs May we request you to wait at the lounge for a
while and I will call you when your tables are ready.
4. If the waiter of food and beverage service attendant is not yet available to
attend to the guest, as a receptionist what you will say?
A. The receptionist shall tell the guest: “The Waiter/Food and Beverage
Service Attendant (FBSA) will be with you in a short while.
B. The receptionist shall tell the guest: “The Waiter/Food and Beverage
Service Attendant (FBSA) will be with you in an hour.
C. The receptionist shall tell the guest: “The Waiter/Food and Beverage
Service Attendant (FBSA) will be with you in seconds.
D. The receptionist shall tell the guest: “The Waiter/Food and Beverage
Service Attendant (FBSA) will be with you in 30 minutes.
5. What will you say to the customers or guests if you think or feel that they are
now ready to order?
A. May I take your order now Sir?
 B. Do you want to order now Sir?
C. Are you ready to order Sir?
D. What is your order Sir?
6. If the guest is a patron or a regular customer what will you say?
A. “Welcome back Mr./Ms._______. We are glad to see you again, Ma’am/Sir.
B. Please come again, Ma’am/Sir.
C. Please wait Ma’am/Sir, since you are a regular customer here.
D. Thank you for coming Ma’am/Sir.
7. How would you handle the costumer who came in without any reservations and
ask for the possibility to wait for a table?
A. Tell the costumer that all tables are full and let him find another
restaurant to dine with.
B. Tell the costumer to come again next time and be early.
C. Ask the costumer if they are willing to wait , tell them to wait for a while
at the lounge and you will call them as soon as there are available table
to occupy.
D. Don’t mind them and focus to the costumers who are in the dining area.

8. Mr. Richards and his wife arrives in your restaurant, how will you make them
feel welcome?
A. Walks towards them, make pleasant eye contact and welcome them with
a pleasant greeting.
B. Watch them as they enter the restaurant and wave at them.
C. Laugh with your coworkers and make chitchat about them.
D. Walk towards them and shake hands with them.\
9. It is a multiple choice menu, which shows portioned dishes that are priced
individually.
A. A La Carte Menu
B. Breakfast Menu
C. California Menu
D. Cycle Menu
10.What type of menu is described as “showcasing the chef’s flair for combining
flavors and textures”?
A. A La Carte Menu
B. Dinner Menu
C. California Menu
D. Degustation Menu
11.What is the French phrase which means “host’s table’s and it offers one or more
variants of each dish fixed price?
A. A La Carte Menu
B. Table D’ Hote
C. Static Menu
D. Cycle Menu
12.Which of the following docket system is widely used in restaurants, residential
hotels, and large establishments where orders are entered by waiters at one
terminal or more?
A. Triplicate Docket System
B. Computerized Control System
C. Duplicate Docket System
D. Electronic Order Pad
13. Who is the first person who greets and welcomes the guest in a restaurant?
A. Receptionist
B. Waiter
 C. Busboy
D. Dishwasher
14. What is the most important factor to show in greeting guests?
A. Price
B. Ambiance
C. Smile
D. Status
15. Why is it that elderly or handicapped persons may wish to be near at the
entrance of the room?
A. to avoid long walk
B. hassle free
C. to avoid danger in case there is an emergency
D. they are most comfortable when they are close to the entrance of the
room
16.How will you do the proper way in seating the guests?
A. Assist first the ladies, then the gentlemen, and the host/hostess last.
B. Assist first the gentlemen, then the ladies, and the host/hostess last.
C. Assist first the host/hostess, then the gentlemen, and ladies.
D. Assist first the ladies, then the host/hostess, and the gentlemen last.
17. Which of the following is the standard sequence of serving foods to the guests?
A. appetizer, soup, salad, main course, dessert
B. soup, salad, appetizer, main course, dessert
C. main course, dessert, appetizer, soup, salad
D. salad, soup, main course, dessert, appetizer
18.Which of the following is not a proper way of taking guest’s orders?
A. Write down the order in triplicate copies; one copy goes to the kitchen,
one for the waiter, and one for the cashier.
B. Take the order beginning with the ladies, then the host, lastly, the
gentlemen.
C. Ask the customer if he is ready to order.
D. Repeat the orders of the guest.
19. Which of the following is the correct way of presenting the menu to the guest?
A. Present the menu at the upper part with your right hand and when
needed, assist with your left hand the bottom part.
B. Present the menu to the guest’s right side.
C. Present the menu in front of the guests.
D. Present the menu at the back of the guests.
20. How will you escort and seat the guests at their table?
A. Unfold the napkins and place them gently on each of the guest’s lap.
B. Present the menu with a pleasant smile.
C. Take the order cautiously.
D. Make suggestive selling.
21. Which of the following is the list of all the food and drinks being presented to
the guests for their choice?
A. electric tablet order
B. order slip
C. menu
D. point of sale

22.Which of the following set of dishes or menu items that is different for each day
during a cycle repeat?
A. California Menu
B. tourist menu
 C. breakfast menu
D. cycle menu
23.Which of the following menus that is composed mostly of light and often
informal meals.
A. dessert menu
B. lunch menu
C. dinner menu
D. California menu
24.Which of the following menu that is offered by restaurants that have a good
patisserie? They cater to the public with a sweet tooth. Most outlets with this
specialty would have captive confectionaries to give them an edge.
A. dessert menu
B. children’s menu
C. dinner menu
D. tourist menu
25.What kind of menu that is typically has burgers, fried chicken, hotdogs,
sandwiches, French fries, noodles, ice cream, and soft drinks? The serving
portions are usually smaller and are often priced lower.
A. children’s menu
B. static menu
C. du jour menu or daily menu
D. near the door
26. Why is it important that a Food and Beverage Service attendant (FBSA)/ Waiter
must be familiar with the menu of the restaurant where he/she is working?
A. To be able present the menu the guest boastfully.
B. To suggest the best specialties to the guest when you are ask.
C. To copy the menu for your business
D. To present the worst dish to the guest
27.How will you present a menu to the guest and take orders?
A. Be sensible and allow the guests some to decide on what food and drink
they will order.
B. Tell the guest to hurry because there are lots of costumers waiting
C. Choose the food and drinks for the guest.
D. Go to the other guest and be back after 20 minutes.
28.How will you take orders from the guest.
A. Begin with the visitors of the host.
B. If there are children, begin with them
C. Take the order from the elders first then the female
D. Always begin with the female especially when they are couple
29.Why do you need write down both the sequence of the food and the name of the
person who orders it in group table?
A. To know their names and be friend with them
B. To know whom to serve the food when it is done.
C. To give rewards for the fastest to order
D. To address the proper names of the person.
30.Which of the following is correct?
A. First, take orders from the visitors of the host and then start following
to his right to the host.
B. You not should plan some coding method by your own to easily
understand who order which food.
C. As a professional server you should ask “who ordered xyz or serve the
wrong food to a guest.
D. First, take orders from the host and then start following to his right and
give an identification number to each guest.
31.How will you prepare the guest table to be ready for dining?
A. Put a complete set of kitchen utensils in the table
B. Remove the unnecessary table appointments of courses,
C. Tell the guest to go away from the table.
D. Watch the table until the food will be served.

32.What will you say to the guest before you adjust the tableware?
A. I will adjust the tableware sir because you only order a steak.
B. Can you move for a second and I will remove the unnecessary tableware
sir.
C. Excuse me sir, I will remove the unnecessary tableware so you can have
more space to enjoy your order.
D. Move sir, I need to remove the cutleries.

33.As a waiter, how will deal with the sequence of events in terms of taking guests’
food orders?
A. Make sure menus are updated and clean while you hand it over to the
guests
B. Forget your order pad and pen or pencil. You can memorize
C. Do not be knowledgeable about the menu.
D. No need to ask the guests if they have any special dietary requirement.
34.Adjust the cover according to the guests’ orders is called ___________.
A. Adjusting
B. The Plus Minus Technique
C. Indicating the time of serving
D. Take the Food Order
35.Why is it important that a Food and Beverage Service attendant (FBSA)/ Waiter
must be familiar with the menu of the restaurant where he/she is working?
A. To be able present the menu the guest boastfully.
B. To suggest the best specialties to the guest when you are ask.
C. To copy the menu for your business
D. To present the worst dish to the guest
36.How will you present a menu to the guest and take orders?
A. Be sensible and allow the guests some to decide on what food and drink
they will order.
B. Tell the guest to hurry because there are lots of costumers waiting
C. Choose the food and drinks for the guest.
D. Go to the other guest and be back after 20 minutes.
37.How will you take orders from the guest.
A. Begin with the visitors of the host.
B. If there are children, begin with them
C. Take the order from the elders first then the female
D. Always begin with the female especially when they are couple
38.Why do you need write down both the sequence of the food and the name of the
person who orders it in group table?
A. To know their names and be friend with them
B. To know whom to serve the food when it is done.
C. To give rewards for the fastest to order
D. To address the proper names of the person.

39.Which of the following is correct?

A. First, take orders from the visitors of the host and then start following
to his right to the host.
 B. You not should plan some coding method by your own to easily
understand who order which food.
C. As a professional server you should ask “who ordered xyz or serve the
wrong food to a guest.
D. First, take orders from the host and then start following to his right and
give an identification number to each guest.
40.How will you prepare the guest table to be ready for dining?
A. Put a complete set of kitchen utensils in the table
B. Remove the unnecessary table appointments of courses,
C. Tell the guest to go away from the table.
D. Watch the table until the food will be served.

41.What will you say to the guest before you adjust the tableware?
A. I will adjust the tableware sir because you only order a steak.
B. Can you move for a second and I will remove the unnecessary tableware
sir.
C. Excuse me sir, I will remove the unnecessary tableware so you can have
more space to enjoy your order.
D. Move sir, I need to remove the cutleries.

42.As a waiter, how will deal with the sequence of events in terms of taking guests’
food orders?
A. Make sure menus are updated and clean while you hand it over to the
guests
B. Forget your order pad and pen or pencil. You can memorize
C. Do not be knowledgeable about the menu.
D. No need to ask the guests if they have any special dietary requirement.
43.What will you do after the kitchen staff gives instruction about the available
food items to be offered to the guest?
A. Repeat back the information to confirm.
B. Pay attention to get accurate detail of information.
C. Ask questions about the available food to be offered to the guest.
D. Be specific and use appropriate language while listening to the
instruction.
44.How will you inform the kitchen about the guest’s preferences for the food
preparation?
A. Allow guest to communicate effectively to the kitchen.
B. Wait for the kitchen to ask questions about the guest’s preferences.
C. Write clearly the details of the guest’s preferences for the food preparation
in the order slip.
D. Communicate directly to the kitchen by using appropriate method of
Communication.
45.What will you do after you sent food orders to the kitchen with additional
guest’s request about the food orders?
A. Speak clearly to relay accurate information.
B. Be prepared for the instructions or adjustments.
C. Repeat back the information to confirm the food orders.
D. Inform the guest to wait for the kitchen’s approval of the said request.

46.What will you do if the kitchen clarifies the food items written in the order slip?
A. Inform the kitchen that only prepare available food items.
B. Allow the kitchen to guess the information in the order slip.
 C. Ask the kitchen to repeat back the orders for you to confirm.
D. Be specific and use appropriate language when clarifying things.
47.What are you going to do when someone is relaying important information?
A. Guess at what people want to convey.
B. Ask questions first before the information will be relayed.
C. Listen and allow someone express or relay the information.
D. Give your opinions or comments while some is relaying information.
48.If there is a delay of dishes/orders, how will the waiter pass it to their guest?
A. Pass the notification to the guest with an apology.
B. Let the guest wait.
C. Do not mind the guest until they complain.
D. Hide from the guest.
49. What is the proper way of lifting the tray?
A. bend the body
B. bend the knees
C. pull towards the shoulder
D. ask assistance from colleagues
50. Which is not a workflow structure within food and beverage service of the
dining area?
A. Serves food and beverage to the guest.
B. Receives and checks the prepared food and beverage orders from the
kitchen.
C. Receives and prepares food and beverage orders according the
restaurant’s standard procedure.
D. Takes food and beverage orders from the guest and write them in an
Order Slip.

TEST II. SEQUENCING

DIRECTIONS: Identify the workflow structure within the food and beverage service
area, and arrange the following statements by writing numbers 1 (first) to 5 (last)
before each number.
_______________51. The quality of food is checked in accordance with the
restaurant’s standard.
_______________52. The food is prepared as soon as food orders received by the
kitchen.
_______________53. Food orders are written in an order slip.
_______________54. Food orders are delivered to the guest’s table following the
standard procedure.
_______________55. A copy of order slip or food orders sends to the kitchen

TEST III. MATCHING TYPE

DIRECTIONS: Match column A from column B.  Write the letter of the
answer that best describes the items in column A.  Write your
answer in your notebook.
 Column A             Column B
(Word / Term) (Definition)

_______1. Triplicate docket system A. used in the

_______2. Duplicate docket system B.
______ 3. Electronic billing machines C. Bills are prepared by a
_______ 4.computerized system
_______ 5. Point of sale system
             
establishment offering a
limited menu
computerized
replacement of cash register
waiter.
D. Orders are entered in
one or more terminals.
E. small plain jotter pad
used in taking orders
F. used in chain restaurants

Prepared by:

SHEENA D. DOLINEN
Teacher II

Checked by:

MARIEL M. PADUA
Master Teacher I

Noted by:

ROMMEL S. DE GRACIA, PhD, CESE

OIC Asst. Principal, SHS

RODRIGO C. ROSETE
Secondary School Principal IV