2020/DIS – QUIZ.

HHC113 – FOOD SERVICE MANAGEMENT

NAME : DATE :

MATRIC NUMBER : CLASS :

PART A: TRUE AND FALSE QUESTION (10 MARKS)

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INSTRUCTION: Please specify whether the following statements are TRUE (T) or FALSE (F) and write
the correct answer to the statement below in own paper.

1. Hospitality is the act or practice of being hospitable; [the reception and T F

entertainment of guests, visitors, or strangers with liberally and good will.

2. The more personal the service, the more the guest or client will feel T F
comfortable and confident that they are being treated with respect and care.

3. Instills trust is one of the Nine Principles of Remarkable Service. T F

4. A Remarkable Server only needs to know about the menu items and did not T F
have to understand what the guests are really asking.

5. One of the table manners refined by Marie de’ Medici, she encourages guest T F
to blow the hot foods.

6. Transportation was not related with the rise of food and beverage service T F
industry during 19th century.

7. Professional cooks in Greece were honored people and had important parts T F
in plays, where they declaimed their most famous recipes.

8. Ancient Greece offered four courses in their meal. T F

9. Mensa primae is second table”, fruits & sweets served with “unwatered” T F
wine in Roman typical dinner.

10. The trencher, a large, shallow, oval-shaped wooden bowl, was the main food T F
container from which people ate in Middle Age era.

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 2020/DIS – QUIZ.
HHC113 – FOOD SERVICE MANAGEMENT

PART B: MATCHING QUESTION (10 MARKS)

INSTRUCTION: Choose the most appropriate answer for each of the following statement.

Fine Dining
Lucullan Carte du jour Table service Gustum
Restaurant
Discus Trattoria Tabernas Guilds Prix fixe menu

1. __________ were small restaurants in ancient Rome where one could get wine and food.

2. __________ means lavish and luxurious dining.

3. __________ is refer to Hors d’oeuvre.

4. __________ developed into the classic kitchen organization of chef and entourage, and
codified many of the professional standards and traditions

5. __________ offers choices available for a particular day or period only.

6. A set meal at a set price, usually with no additional choices within each course.

7. Large platter used to serve food during ancient Rome.

8. __________ referred to the service of foods and drinks being brought to restaurant
patrons' tables by waiters.

9. A family-run establishment.

10. Well known as ‘white tablecloth’ restaurant.

PART C: STRUCTURE QUESTIONS (20 MARKS)

INSTRUCTION: Answer ALL Question with most appropriate answer.

1. What is ‘Triclinium’?
(3 marks)

2. Identify THREE (3) typical course meals offered in Roman Ancient.

(3 marks)

3. Name any THREE (3) forms of service used in modern food service industry.
(3 marks)

4. List FIVE (5) styles of table services offered in modern food service industry.
(5 marks)

5. Describe THREE (3) course meals offered during French Revolution.

(6 marks)

END OF QUESTIONS