Food and Beverages Services-12

April Examination
04242523

Name: _________________________________LRN. ________________Score: _____

Test I-Directions: Match column A with B. Write the letter of the correct answer in the space provided before
each number.

A B
___1. dining room
___2. ambiance
___3. dining room theme
room
___4. table appointments
___5. views from the dining
windows
___6. accessibility, convenience
Comfort
___7. amount of dining space
___8. decors and accessories
___9. good quality dining chairs
___10. declutter
___11. cleanliness
___12. orderliness
___13. clean from top to bottom
room
___14. Routine in cleaning
___15. Dining room layout
a. dictates the amount of furniture in the dining room
b. beautifies the dining room
c. goal of planning the dining room in relation to other parts of the
d. native, sophisticated, modern, elegant and casual
e. enhances the ambiance and appeal of dining room.
f. overall atmosphere of the dining area
g. sturdy, heavy, simple in design, and supports any weight
h. to remove leftovers and used tools from tables and floors
i. absence of dirt, clutter, and dust
j. everything is in place
k. cleaning starts from tables and chairs to floors
l. clean in the same order and manner every time
m. arrangement of tables, chairs and other furnishings in the dining
n. the show window of any food service establishment
o. tools used in dining including plates, glasses, forks, spoons, etc.

Test II Essay-Directions: Answer the following questions:

1. Why is the dining room considered the show window of a food service establishment?
2. What are the five factors that should be considered in determining the type and quality of facilities in the
dining room? Explain each factor
3. How can you achieve convenience and comfort in the dining room for the satisfaction of costumers?