Jinka University

College of Business and Economics

Department of Tourism and Hotel

Food and beverage service I (ToHM3055) for 3rd year 1st semester ToHM students
Mid Exam: (25%) Time Allowed: (50:00 minute)

Name_______________________ ID No _________Dep’t---------

Part I: True or False items (1. pt. each)

Write “True” if the statement is correct and write ‘‘False’’ if the statement is incorrect.

1. Room service manager is responsible for directing and supervising all activities
pertaining to employee relation, food production, sanitation, guest service and operating
profits.
2. Cutting down on revenue and maximizing the costs of the establishment should be of
prime objective to all members of the staff particularly in hospitality industry.
3. Flatware denotes all forms of spoon and fork, especially that used by most people when
they eat informally, is usually made of stainless steel.
4. All managers who work in food and beverage service directly responsible for food and
beverage service manager.
5. The service and food of Outdoor Catering tend to be of a fairly good standard and
economically priced compare to other caterings operations.
Part II: Multiple choose items (1.5 pt. each)
Choose the correct answer from the given alternatives.
6. ______Type of catering refers to the provision of food and beverages to a restricted
member clientele in the establishment.
A. Leisure-linked catering C. Retail store catering
B. Club catering D. Railway catering
7. _______ is responsible to take orders for the service of wine and alcoholic beverages and
serve them during the meal.
A. Sommelier C. Commis de Rang
B. Chef de Rang D. Chef D’ etage
8. The type of catering that includes the provision of food and drink away from home base
and suppliers.
 A. On premises catering D. outdoor catering
B. Off premises catering
C. Ship catering E. B and D
9. ______ is responsible for accepting any booking and for keeping the booking diary up-to-
date.
A. Captain C. wine waiter
B. Senior captain D. Reception Head waiter
10. Mr.X an employee of XYZ hotel, He is tactful, courteous, good humored even temper.
Mr. X which staff Personnel fulfilled in hospitality industry?
A. Good conduct C. personal hygiene
B. Personality D. Local knowledge
11. ______is type chinaware a hard pottery made from siliceous paste fired at high
temperature to vitrify the body.
A. Stoneware C. Earthenware
B. Bone China D. Glassware
12. _________is the head of the food and beverage service department, and is responsible for
its administrative and operational work.
A. Assistant Food and Beverage Manager C. Food and Beverage Manager
B. Banquet Manager D. Room service Manager
13. From the following type of catering one is the style becoming more popular and varied
nowadays.
A. Welfare catering C. Industrial catering
B. Surface catering D. Retail store catering
Part III: Fill in the blank space (1. pt. each)
14. __________________ is a ceramic material made by heating selected and refined
materials, which often includes clay of kaolinite clay, to high temperatures.
15. ________________is an establishment that serves the customers with prepared food and
beverages to order, to be consumed on the premises.
16. ______________is the watchword in any food and beverage service department.
Part IV: Give short answer
17. List at least four the main responsibilities of restaurant manager in food and beverage service?
(2.pt)
18. List at least five special tableware (equipment’s) used for food and beverage service and
describe it?(3.pt)
 Answer sheet

Name_____________________________________ ID No __________Dep’t _____________

Part I: True/ false items Part II: Multiple choice items

1. _________ 5. _______ 10. ______

2. _________ 6. _______ 11. ______
3. _________ 7. _______ 12. _______
4. _________ 8. _______ 13. _______
9. _______

Part IV: Fill in the blank space

14. _________________________________

15. __________________________________

16. __________________________________

Part V: Give short answer