Written Test

TEST I: IDENTIFICATION
Direction: Identify the statement below.
_______________ 1. This system will benefit restaurants with a wide range of
management tools, like operational reports, floor management software,
customer reservation histories, customer data and preferences and customer
data bases.
_______________ 2. A preparation of the environment of the restaurant, in order
to make it clean, comfortable, safe and hygienic.
_______________ 3. A French term that means “everything in place”. It is the
international term used for preparation of the workplace for subsequent
smooth service.
_______________ 4. It is also known as dinnerware or crockery are the dishes or
dishware used to set a table, serve and display food.
_______________ 5. It is a type of decorative folding done with a napkin. It
can be done as art or as a hobby.
_______________ 6. It refers to tablecloths, napkins, tray cloths, slip cloths,
buffet cloths, waiter’s cloths, and tea cloths.
_______________ 7. In this system store the customer database that grows with
every new diner booking a table.
_______________ 8. According to this the lights should be adjusted.
TEST II: TRUE OR FALSE
Direction: Write TRUE if the statement is correct and FALSE if the
statement is incorrect.
____ 9. In answering customers call for table reservation always pick up the
telephone after the third ring.
____ 10. Telephone reservation sequence includes answering the call, giving
information and accepting/regretting reservation request.
____ 11. Before using polish the glassware and cutlery and glasses must be
put against the lights for spots and stains.
____ 12. Tables are come from different size that is why we have to consider
the size of the table before arranging the seats.
____ 13. The table set-up should be balance and uniformity, same set-up for
same order.
___ 14. We don’t have to consider the event theme in doing a table skirting.
___ 15. Vacuum the floor when the guest is already seated in their tables to
maintain the cleanliness of the restaurant.
___ 16. Set the air condition in high temperature all day to avoid guest from
sweating.
TEST III Multiple Choice
Direction: Choose the correct letter the answer and write it in the
provided space before the number.
___ 17. The Manager ask Rj to set-up the table for a formal dinner for his final
training in the restaurant before they accept him. Rj is thinking how to
properly hold the flatware, how will Rj hold the flatware to lay it on the table?
A. Rj should use tissue
B. Rj should wear gloves before handling it
C. Rj should handed it at the handle.
D. Rj should ask the manager how to handle it.
___ 18. Bea is answering the calls for the restaurant table reservation after
she ask the customer when will be the reservation the computer she is using
suddenly stop working. If you are Bea what will you do?
A. Tell the customer to call again after fixing the computer system.
B. Use the traditional way in taking table reservation which is the
reservation book.
C. Use the computer system in the manager’s office.
D. Tell the customer to wait until the computer system is ready.
___ 19. A customer calls to reserve a table for 4 people but the table he/she
wants is already fully book. What will you do?
A. Politely tell that the table he/she wants to reserve is fully booked and
suggest another table that can accommodate them.
B. Refer them to the another restaurant that can accommodate a table for
4 people.
C. Politely tell that the restaurant is fully booked and they can book for
another day.
D. Call your manager and let him/her answer the call.
___ 20. The weather report tells that the today the temperature drops and the
Christmas breeze will start. You remember it when you are doing Mis-en-scene
in the restaurant you are working. How will you set the air condition for
today?
A. Put the air condition on high to surpass the temperature outside.
B. Put the air condition on low temperature.
C. Turn-off the air condition to lessen the electric bill
D. Put the air condition on the temperature closely same the temperature
outside.
____ 21. The restaurant you are working is handling an event for a business
stake holder meeting. Your manager gives you a task in handling the music
for the meeting. What music will you choose?
A. Classical music that will soothed the guest
B. Instrumental music that can relax the guest
C. 80’s song that can they sing with
D. Trending Kpop songs
____ 22. In setting up the table, why do we have to avoid using the chipped
plates and glasses?
A. To avoid customer complaints
B. To avoid repeating the set-up
C. To avoid negative feedback from customer
D. To avoid leakage of food and drink
TEST IV: ESSAY (4 points each)
Direction: Answer the questions direct to the point.
23-26. How will you set-up the table for dining area?
27-30. How will you skirt the table for an event?
ANSWER KEY
TEST I
1. Online reservations
2. Mis-en-scene
3. Mis- en- place
4. Tableware
5. Napkin Folding
6. Linen
7. Restaurant reservation
8. Time of the Day

TEST II
9. False
10. True
11. True
12. True
13. True
14. False
15. False
16. False
TEST III
17. C
18. B
19. A
20.D
21. B
22. A
TEST IV: Model answer
23-26. In setting up the table in dining area I will use the general principles in
laying covers, the correct handling of tableware and the standard of table
setting. I also follow the table set-up style according to the menu.
27-30. I will check first what is the theme of the event and I will observe
sanitation in handling materials. I will assure that the thumbtacks and pins is
not visible. I will also use an equal distance of folds and clarity of folds and
design. I will assure that the cloth did not touch the floor.