The management must have track and consider the opinion and suggestion

of the guest regarding the lay-out and set-up for improvement.

Select one:
a. Dilapidated tables and chairs
b. Unappealing dining lay-out and set-up
c. Complaint about the attitude of a staff on the other

d. Worn-out and unrevised menu and drink list

Question 2
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Write the correct cutlery to be used : Jen used a flat, elongated triangle-
shaped knife and is used to cut a piece of Brazo de Mercedes.

Select one:
a. Roast fork
b. serving spoon
c. Cake Knife

d. Deli (Fruit) Fork

Question 3
Complete
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Write the correct cutlery to be used : Vanessa will be having cheesecake for
dessert and she ordered a cup of green tea along with it. She was advised by
the waiter that cutleries are in the corner when she needs one. She would be
stirring her tea with honey and she should take a spoon smaller than dessert
spoon in length and size of cup.
Select one:
a. Tea/Coffee Spoons
b. soup spoon
c. Dinner Spoon (Table Spoon)

d. sugar spoon
Question 4
Complete
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Write the correct cutlery to be used : Liza just served rice in the table and
she looks for a spoon with large round cup designed to serve it.

Select one:
a. Butter knife
b. serving spoon
c. Deli (Fruit) Fork

d. Ice Cream Spoon

Question 5
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The second copy of the order is used as bill.

Select one:
a. Bill as check
b. Separate bill
c. Bill
d. Bill with order
Question 6
Complete
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Write the correct cutlery to be used : Dessert time, Eddie will be using a
small spoon with flat rim that can help to cut the right amount of ice cream.
It can come in small, medium, and large sizes according to the quantity of
the ice cream served and the size of the bowl.

Select one:
a. Ice Cream Spoon
b. serving spoon
c. Deli (Fruit) Fork

d. Butter knife
Question 7
Complete
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The management should have proper mark-up of the menu items with
reasonable profit.

Select one:
a. Overpriced items
b. Unsatisfying taste of the food and beverage items
c. Unreasonble serving quantity or quality

d. Incoherence of the menus

Question 8
Complete
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The bill is to be paid by the organizer or customer with an account

Select one:
a. Deferred
b. Bill with order
c. Credit Card

d. No charge
Question 9
Complete
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Their complaints must be addressed and considered politely.

Select one:
a. Incoherence of the menus
b. Unsatisfying taste of the food and beverage items
c. Limited menu items

d. Miscommunication on the reservations

Question 10
Complete
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Question text

Payment card allowing immediate deduction of the amount from the guest's
bank account
Select one:
a. Debit card
b. Credit Card
c. Bill as check

d. Pre-paid
The management must have a regular check of the furniture and equipment
available.

Select one:
a. Worn-out and unrevised menu and drink list
b. Complaint about the attitude of a staff on the other
c. Unappealing dining lay-out and set-up

d. Dilapidated tables and chairs

Question 2
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Write the correct cutlery to be used : Henrytook the largest fork as he is

about to begin to eat. The fork he took has longer and stronger tines that
help to hold and pick large meat or vegetable pieces.
Select one:
a. Roast fork
b. serving spoon
c. Deli (Fruit) Fork

d. Cake Knife
Question 3
Complete
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Immediately address how the guest wants to pay. It will always be his choice.
Select one:
a. Unreasonble serving quantity or quality
b. Incorrect bill and mismatched of orders and bill.
c. Miscommunication on the mode of payment

d. Incorrect and incomplete change

Question 4
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The guest has credit for a specific meal or value issued by a third party

Select one:
a. deferred
b. credit card
c. Voucher

d. Cash float
Question 5
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The guest is not paying (credit transaction).
Select one:
a. No charge
b. Credit
c. Bill

d. Bill as check
Question 6
Complete
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Check and double check the provided menu items to the guest before the
presentation of the bill.
Select one:
a. Incorrect bill and mismatched of orders and bill.
b. Miscommunication on the mode of payment
c. Unreasonble serving quantity or quality

d. Incorrect and incomplete change

Question 7
Complete
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The amount of cash showing in your company's bank account balances.

Select one:
a. Bill with order
b. Cash float
c. Bill as check

d. Voucher
Question 8
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Staffs must always ask for apology and have immediate response to clear
the damages of the incidents.
Select one:
a. Spillage and broken dining wares
b. Wrong kind of wine served
c. Unsatisfying taste of the food and beverage items

d. Incoherence of the menus

Question 9
Complete
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Bill made from the duplicate check.

Select one:
a. Bill
b. Separate bill
c. Bill with order

d. Bill as check
Question 10
Complete
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The guest purchases a ticket or card in advance for a specific meal or value

Select one:
a. Debit card
b. Pre-paid
c. Credit card

d. Post paid
Write the correct cutlery to be used :Alfred picked a fork that has two tines.
He knows that this helps to pick thinly sliced food such as slices of fruits.
Select one:
a. Butter knife
b. Deli (Fruit) Fork
c. Ice Cream Spoon

d. serving spoon
Question 2
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If there will be incoherence in the menu, the staff may suggest which among
the food items go together.
Select one:
a. Incoherence of the menus
b. Limited menu items
c. Miscommunication on the reservations
d. Unsatisfying taste of the food and beverage items
Question 3
Complete
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Write the correct cutlery to be used : Dennis has just ordered a main course,
chicken in red Thai curry sauce. He will be using this spoon as it can pick up
just the right amount of rice, or curry. It is always paired with a fork (with four
tines) of the same length or a dessert knife.

Select one:
a. soup spoon
b. sugar spoon
c. Dinner Spoon (Table Spoon)

d. Tea/Coffee Spoons
Question 4
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The slip of paper that tells the customer how much to pay
Select one:
a. Bill as check
b. Bill with order
c. Bill

d. Separate bill
Question 5
Complete
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The management must track and study the request and suggestions of the
guest.

Select one:
a. Miscommunication on the reservations
b. Unsatisfying taste of the food and beverage items
c. Incoherence of the menus

d. Limited menu items

Question 6
Complete
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Write the correct cutlery to be used : Elle just got served a continental
breakfast. She has beside her a short rectangular blade that is sharp on the
lower side to form an edge. She knew that this is useful in cutting semi-firm
pieces of butter and apply them on food items such as breads.

Select one:
a. serving spoon
b. Deli (Fruit) Fork
c. Butter knife

d. Ice Cream Spoon

Question 7
Complete
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Write the correct cutlery to be used : Mayette dine in a Japanese resto near
her working place. The waiter gave her a Miso soup for free as part of the
restaurants anniversary give away. To begin, she needs a spoon with a round
cup bigger than that of the table spoon. It is as long as a dinner spoon.
Select one:
a. sugar spoon
b. Tea/Coffee Spoons
c. soup spoon

d. Dinner Spoon (Table Spoon)

Question 8
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The staff must ensure the correct and preferred wine of the guest especially
before opening.
Select one:
a. Spillage and broken dining wares
b. Unreasonble serving quantity or quality
c. Wrong kind of wine served.

d. Incorrect bill and mismatched of orders and bill.

Question 9
Complete
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This may be eliminated when there are few guest but may be a serious
problem when there are lots of guests at the same time.
Select one:
a. Incoherence of the menus
b. Unsatisfying taste of the food and beverage items
c. Limited menu items

d. Miscommunication on the reservations

Question 10
Complete
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Recompute and address the problem immediately.

Select one:
a. Miscommunication on the mode of payment
b. Unreasonble serving quantity or quality
c. Incorrect and incomplete change

d. Incorrect bill and mismatched of orders and bill.

Trays and trolleys vary on the type of meal being served

Select one:
True

False
Question 2
Complete
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Room service meal is applicable for breakfast only.

Select one:
True

False
Question 3
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What role does the head waiter play in order transfer?

Select one:
a. Clarifies beverage orders-bar manager
b. responsible for the request related to food and its preparation- Head chef
c. Determines if the request can be accommodated

d. taste the wine before serving it to the guest-sommelier

Question 4
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American breakfast is a light standard breakfast.

Select one:
 True

False
Question 5
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Among the statements below, which must be considered?

Select one:
a. Hot foods must be served in hot boxes as expected to be hot.
b. Wear hair as it is to promote cleanliness and appeal.
c. Wear hair net to observe proper hygiene.

d. Hot foods must be served at room temperature to avoid burn.

Question 6
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Address the guest by his/ her name as soon as you know it.
Select one:
True

False
Question 7
Complete
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Listen attentively to the guest's order of food, beverage or table reservation.

Select one:
True

False
Question 8
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There is a proper order of questions to be asked from the guest during a

room service order phone call. Which of the following statement is correct?

Select one:
a. False, there is no particular order of questions to ask. This may just lead to
confusion.
b. True, there is a proper order of questions to be asked. These are the
guest's order, delivery time and the guest's name and room number.
c. False, there is no particular order as the guest may or may not inform you
of their details.

d. True, there is a proper order of questions to be asked. These are the

guest's name and room number, order and estimated delivery time.
Question 9
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Question text

This refers to where entrees are prepared. What is this area?

Select one:
a. Cold kitchen
b. Bakery
c. Hot kitchen

d. Main kitchen
Question 10
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Calendar, clock and pen or pencils are needed during a phone call for room
service order. Which is also needed?

Select one:
a. Order slip
b. Guest's computer
c. Guest's Identification card

d. None of the choices

Question 11
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Which of the following is in its proper place in a tray or trolley?

Select one:
a. Cups and saucers on the upper right side of the tray
b. Glasswares on the upper right side of the tray
c. Cups and saucers on the lower left side of the tray

d. Glasswares on the left side of the cups and saucers

Question 12
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There is no need to repeat the order to the guest and no need to take the
confirmation.

Select one:
True

False
Question 13
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There are three main parts of the kitchen. What are these?
Select one:
a. Main, hot and cold
b. Ordinary, hot and freezing
c. Main, hot and freezing

d. Ordinary, warming and cold

Question 14
Complete
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Lunch and dinner are served as an a la carte menu.

Select one:
True

False
Question 15
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What other skill is needed by room service attenders in service?

Select one:
a. Purchasing
b. Sewing
c. Baking

d. Skillful use of knife

Question 16
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Linens, trays and trolleys may be requested from this area. What is the area
being referred to?
Select one:
a. Kitchen
b. Butler
c. Housekeeping Department

d. Concierge
Question 17
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What refers to the breakfast of sliced bread with butter, jam or honey and
drinks?

Select one:
a. Continental
b. American
c. Filipino

d. Japanese
Question 18
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The request for linen, trays, trolleys and table napkins are forwarded to the
housekeeping department.

Select one:
True

False
Question 19
Complete
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Which one is not a type of tray?

Select one:
a. Multiple trolleys
b. Single trolleys
c. Individual trolleys

d. Tray trolleys
Question 20
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What is the main reason why the server needs to address the guest by
his/her name? Select the best answer.

Select one:
a. To give assurance that the guest will be treated fairly
b. To give the guest the feeling of love and belongingness
c. To give the guest a more personalized service

d. To give warm welcome

Special request and food specifications must be given particular attention by
the room service staff. Which of the following statment is true?
Select one:
a. Yes, the staff must be particular with the special request and food
specification as these may allow you to be promoted.
b. Yes, the staff must be particular with the special request and food
specification as unattended request may lead to untoward incident and
complaint.
c. No, the staff must treat the request and specification as additional work
and assign it to others.

d. No, the staff must treat the request and specification with additional
charge for your service.
Question 2
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Knives are important in the kitchen. Which statement must be considered?

Select one:
a. Never sharpen the knives as it may be risky for you and co-workers.
b. Use wooden cutting board to maintain the natural taste and flavor of food.
c. Sharpen the knife every two years as it is the ideal practise.

d. Use plastic cutting board to avoid proliferation of bacteria.

Question 3
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What does the staff need to do in telephone call orders since visual channel
of communication is not available?
Select one:
a. The staff needs to ask the background of the caller to check whether the
guest is being dishonest.
b. the staff must multi task while talking to the guest to save time and effort
c. The staff must pay complete attention on how to look good while taking
orders over the phone since a lot of customers can see her/him.

d. the staff needs to pay complete attention to what the caller says
Question 4
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Poaching is frying the egg in boiling water.

Select one:
True

False
Question 5
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Which of the following does not belong to the ways to order for a room
service?
Select one:
a. It may be taken by a porter who escorts the guest
b. The guest may also have it delivered to the reception desk.
c. It may be given to the kitchen attendants to perform turn down services
(housekeeping)

d. It may be collected by different people in the establishment

Question 6
Complete
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Immediately answer the guest's telephone call by saying "How can I help
you?" first.
Select one:
True

False
Question 7
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Among the statements below, which is the best practise in service?

Select one:
a. Carry the food with your thumb away from the plate.
b. Handle silverware with gloves to support grip.
c. Carry the food holding on the upper face of the plate.

d. Handle silverware with bare hands to support grip.

Question 8
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The room service form serves as a guide in the tray and trolley preparation.
Select one:
True

False
Question 9
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In taking orders through telephone call, the server must verify the following
except

Select one:
a. The number of guests to be served
b. Address and contact number
c. Time of the room service needed

d. Food specifications according to the manager's request (guest's)

Question 10
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For home delivery, inform the service staff and delivery staff members.
Select one:
True

False
Question 11
Complete
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Where should the glasswares be handled?

Select one:
a. On the tip
b. On the liquid holder
c. All of the choices

d. On the stem
Question 12
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For table reservation, inform the service staff to prepare a table for the given
number persons and the occasion.

Select one:
True

False
Question 13
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Which of the following is in the proper place in a tray or trolley?

Select one:
a. Condiments must be placed on the left side of the cup and saucer.
b. Creamery must be placed on the upper right side of the tray.
c. Condiments must be placed on the upper right side of the tray.

d. Creamery must be placed on the top part beside the glasswares.

Question 14
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Continental breakfast refer to packed portions of food and supplies

considered as single serving portion.

Select one:
True

False
Question 15
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Scrambled egg is served in an American breakfast.

Select one:
True

False
Question 16
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End the conversation by greeting the customer.

Select one:
True

False
Question 17
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Take note of the details of the order on a calculator.

Select one:
True

False
Question 18
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Table d'hote is applicable only for lunch.

Select one:
True

False
Question 19
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Some of the important supply needed for taking orders through telephone
are menu, calendar, telephone, clock, pen or pencil, and cash register.
Select one:
True

False
Question 20
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This refers to the area where newspaper, brochures and pamphlets may be
requested. What is this area?
Select one:
a. Main kitchen
b. Concierge
c. Sales and Marketing Department

d. Housekeeping Department
The room service must be accomplished in minimal time.
Select one:
True

False
Question 2
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Suite room is a narrow floor attached to the outside wall of a building.

Select one:
True

False
Question 3
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House specialties are secret of the restaurants.

Select one:
True

False
Question 4
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The room service attendant must memorize a script during delivery and
presentation of food and beverage items to the guest.

Select one:
True
 False
Question 5
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Leave the guest only when they are satisfied.

Select one:
True

False
Question 6
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The room service meal must resemble a restaurant dining experience.

Select one:
True

False
Question 7
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Wines must be served warm and in hot boxes.

Select one:
True

False
Question 8
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Keys are used to knock the door for a soft and non-disturbing sound.
Select one:
True

False
Question 9
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The room service attendant informs the guest with the garbage college from
the restaurant.
Select one:
True

False
Question 10
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Question text

The room service meal entails in-room table setting.

Select one:
True
False
What refers to the preparation, delivery and presentation of the food and
beverage order to the guest inside the room?

Select one:
a. Restaurant service
b. Room service
c. Private service

d. Home service
Question 2
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These refers to small food business outlet where you can find unique, healthy
and developed food products.

Select one:
a. Old recipe and beverage books
b. Food and beverage Newsfeeds
c. Native and unique food boutique

d. Trade shows and exhibits

Question 3
Complete
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These may showcase different updates on the business industry where you
may also avail free seminars and conferences.
Select one:
a. Food and beverage Newsfeeds
b. Native and unique food boutique
c. Old recipe and beverage books

d. Trade shows and exhibits

Question 4
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These __________ are mixtures of raw vegetables with dressings topped with
meat and/or fish.
Select one:
a. Fruits
b. Salads
c. Antipasto

d. Canape
Question 5
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Question text

Lunch and dinner are served as an a la carte.

Select one:
True

False
Question 6
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There may always be a disrespectful guest. Which should be the response of

the staff?

Select one:
a. Never mind the disrespectful guest and continue doing your work,
b. Give your full attention and respect to the disrespectful guest and
understand the situation.
c. Turn your back on the guest as you may no longer be interested.

d. Report the disrespectful guest to the guard immediately.

Question 7
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Other than saying good bye, the staff must also inform the guest where and
when the soiled dish will be picked up.
Select one:
a. Yes, the staff must ask the guest to clean the soiled dishes.
b. Yes, the staff needs to inform the guest where to pick up the soiled dishes.
c. No, the staff needs not inform the guest as this is a disrespect.

d. No, the staff must wait for the guest to finish the meal before leaving.
Question 8
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You may instantly ask the order of the guest for room service after picking up
the phone.
Select one:
True

False
Question 9
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Which is not needed in the preparation of the bill of the customer?

Select one:
a. List of orders and cost
b. Registered name
c. Account number

d. Room number
Question 10
Complete
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Communication is needed in all organizations. What should be the practise

inside the restaurant to avoid miscommunication?
Select one:
a. Information and other announcement must be placed in stable well-
observed bulletin board.
b. Regular meeting facilitates communication.
c. All information must be disseminated to all and in all forms of
communication.

d. All of the choices.

Question 11
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The staff needs not to repeat the guest's order for confirmation.

Select one:
True

False
Question 12
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These are people with acquired skills and knowledge in food and beverage
industry.

Select one:
a. Baker
b. Experienced chefs and cooks
c. Managers

d. Production suppliers
Question 13
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Johnnie Walker and Chivas Regal are among the common brand of __________.
Select one:
a. Tea
b. Gin
c. Non-alcoholic beverages

d. Whisky
Question 14
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These are available on general and trade media

Select one:
a. You tube
b. Current trends in food business
c. Monthly food and beverage magazines

d. Trade shows and exhibits

Question 15
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What refers to the waste materials of litter?

Select one:
a. Trash
b. Garbage
c. Recyclables

d. Rubbish
Question 16
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Trays and trolleys vary on the type of the meal to be prepared and served.
Select one:
True

False
Question 17
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 Flag question
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Small pieces of crackers, bread or puff pastry are examples of __________

appetizers.
Select one:
a. Canape
b. Liquid
c. Snacks

d. Antipasto
Question 18
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These __________ are drinks free of alcohol.

Select one:
a. Tea
b. Gin
c. Non-alcoholic beverages

d. Whisky
Question 19
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You may address the guest with her first name or nickname.
Select one:
True

False
Question 20
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Which forms are needed when billing the guest?

Select one:
a. folder of the account invoice and control sheet
b. Biodata and control sheet
c. Folder of the account invoice and biodata

d. ITR and control sheet

Question 21
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What is the proper way to address lost door dockets?

Select one:
a. The staff should ask the guest, if they have put a meal order.
b. The staff should ask the other staff and accussed that they have
misplaced it.
c. Report the incident to the manager and ask him to search for it.

d. Replace the missing door docket with a new one.

Question 22
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Unmet delivery time is an example of another problem. What is the category

of the problem?
Select one:
a. Handling room service
b. Presenting room service meals and beverage
c. All of the choices

d. Setting up of trays and trolleys

Question 23
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These are printed and regularly released materials on topics of the food and
beverage industry.
Select one:
a. Trade shows and exhibits
b. Current trends in food business
c. Monthly food and beverage magazines

d. You tube
Question 24
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3. Which of the following is an inappropriate introduction to the guest after

knocking at the door?
Select one:
a. "Room Service"
b. "In-room dining"
c. "Eating time"

d. "Good morning, Ma'am/Sir!"

Question 25
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These are advanced method of preselecting your preferred topic coming in to

your mails
Select one:
a. Food and beverage Newsfeeds
b. Old recipe and beverage books
c. Trade shows and exhibits

d. Native and unique food boutique

Question 26
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Question text

These are current multimedia from which you can watch videos of different
food and beverage-related topics
Select one:
a. Trade shows and exhibits
b. Current trends in food business
c. You tube

d. Monthly food and beverage magazines

Question 27
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What machine or equipment used to deliver the food and beverage order to
the guest's room?
Select one:
a. Trays and trolleys
b. Push cart
c. Electric cart

d. Cabinet
Question 28
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Chips, rolls and sandwiches are __________ eaten between meals.

Select one:
a. Antipasto
b. Snacks
c. Appetizers

d. Canape
Question 29
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What refers to the additional charge or payment?

Select one:
a. Punishment
b. Penalty
c. Surcharges

d. Fees
Question 30
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It is best that the staff know the menu by heart. Which among these be
encountered by the staff being uninformed of the menu?

Select one:
a. It will be a question of the credibility of the staff.
b. The guest may ask about the menu and he will not be able to explain.
c. All of the choices.
d. The staff may not alert the guest of the possible allergen present on the
menu.
Question 31
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These may provide actual shows on food preparation and cooking

Select one:
a. You tube
b. Trade shows and exhibits
c. Television shows

d. Monthly food and beverage magazines

Question 32
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Cured meat and olives are examples of __________ appetizers.

Select one:
a. Antipasto
b. Appetizers
c. Liquid

d. Canape
Question 33
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These may still be used as reference books of basics in cooking.

Select one:
a. Native and unique food boutique
b. Old recipe and beverage books
c. Trade shows and exhibits

d. Food and beverage Newsfeeds

Question 34
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These __________ are sweet courses served after a meal.

Select one:
a. Liquid
b. Canape
c. Appetizers

d. Antipasto
Question 35
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These __________ include fresh fruits, mixed fruits in syrup or dried fruits.
Select one:
a. Antipasto
b. Snacks
c. Salads

d. Fruits
Question 36
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Silver wares must be placed on the left side of the cup and saucer.

Select one:
True

False
Question 37
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Which are among the methods by which the guest can pay?
Select one:
a. All of the choices
b. Cash
c. Charge to room account

d. Credit card
Question 38
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Disrupted communication line is among the problem in room service. What is

the category of the problem?
Select one:
a. Setting up of trays and trolleys
b. All of the choices
c. Handling room service

d. Presenting room service meals and beverage

Question 39
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One of the main problems encountered in a room service is long waiting time
for the order. Which is inappropriate?
Select one:
a. While waiting, the staff may offer an appetizer before the meal.
b. Inform the guest immediately of the time of delivery.
c. Allow guest to wait and explain when the order is available.

d. If the time will not be met, inform the guest immediately.

Question 40
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Miscommunication is a common problem. What is the category of the

problem?
Select one:
a. All of the choices
b. Presenting room service meals and beverage
c. Handling room service

d. Setting up of trays and trolleys

Question 41
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Poaching is frying the egg in boiling water.

Select one:
True

False
Question 42
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Scrambled egg is served in an American breakfast.

Select one:
True

False
Question 43
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The staff must listen attentively to the guest's order.

Select one:
True

False
Question 44
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Take note of the guest's order on the calculator while computing the bill.

Select one:
True

False
Question 45
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Other than mentioning or stating the name of the ordered and delivered food
and beverage, there are other information that must be informed to the
guest before setting up the table for room service. What is this?
Select one:
a. The brands of the ingredients used for the meal
b. The name of the manager and owner of the restaurant
c. The name of the person who placed the order

d. None of the choices

Question 46
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Among the examples of __________ is Gilby's London Dry.

Select one:
a. Tea
b. Whisky
c. Non-alcoholic beverages

d. Gin
Question 47
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Which of the following is false?

Select one:
a. There are also some disrespectful staff.
b. The staff never initiate to ask a question on the order of the guest for
clarification.
c. Room service orders are requested through phones or knob dockets

d. Disrupted telephone calls is among the problem in handling room service

Question 48
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Uniformed knowledge about the food may arise as a problem. Which

category does it fall?
Select one:
a. Handling service order
b. Setting up trays and trolleys
c. Presenting room service meals and beverage

d. All of the choices.

Question 49
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Soup is a __________ dish usually served hot

Select one:
a. Antipasto
b. Liquid
c. Appetizers

d. Canape
Question 50
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These are experts in the research and development of food and may explain
more about their products.
Select one:
a. Baker
b. Production suppliers
c. Experienced chefs and cooks

d. Managers