NTC EDUCATION BATANGAS

TANAUAN CITY, BATANGAS

WRITTEN TEST

Name: _________________________________ Date: ________________

General Instruction:

1. Read each direction carefully..

2. Use black ball pen only.
3. Srictly no Erasure, Erasure means wrong.
4. Do not write anything on the test paper

TRUE OR FALSE

Directions: Read and analyze each sentence. Write TRUE if the sentence is
correct. FALSE if the sentence is incorrect.

________1. Acknowledge the guest 10 steps before approaching the table.

________2. Acknowledge guests as soon as they arrived at the restaurant.

________3. Welcome guests with an appropriate greetings according to their

gender, and time of the day.

________4. Service staff should always take the guest’s order from the
left.
________5. Let guest wait for an order that is not available.
________6. Never Ask questions to clarify information and directions you are

unsure of.
________7. Double-check the food being plated is your food.
________8. Seat gents before ladies.
________9. Do not walk too fast and walk little ahead when escorting guests

to the table.
________10. A pleasant greeting with a warm smile gives an
impression of graciousness and warm hospitality.

________11. Clear dirty plates from the table.

________12. Menus must be presented to guest closed.

________13. Table setting are adjusted to the number of guest.

________14. Guest should be greeted and welcome with recognition, and
should be helped with their coats and bags.
________15. Guests have no special needs.
________16. Don’t ask the guest if their have reservation

________17. Let the guest pull back the chair when they are about to sit.

________18. If applicable ask the guest how he wants his dish prepared.

________19.Write down the order in an order slip and in triplicate – one

copy goes to the kitchen, one for the waiter, and one for the
cashier.
________20. When producing written communication make sure it is not
clear enough for others to read and interpret.

MULTIPLE CHOICE:

Instruction:

21. Which of the following is a Spreadsheet software?

A. Microsoft Word
B. Microsoft Excel
C. Microsoft PowerPoint
D. Microsoft Publisher

22. The following is an example of search engine EXCEPT:

A. Microsoft Edge
B. Google Search
C. Bing
D. Ask

23. Which of the following is NOT a Web Browser?

A. Firefox
B. Google Chrome
C. Microsoft Edge
D. Yahoo
24. If you want to view a webpage or link in the future without searching
you must _____________.

A. save link
B. save the page
C. bookmark the page
D. None of the above

25. To save existing file with renaming or saving it to other location you
must press the button _____

A. Save as
B. Save
C. Rename
D. Ctrl + S

26. What is the keyboard shortcut key for Copy?

A. Ctrl + X
B. Ctrl + V
C. Ctrl + C
D. Ctrl + Enter

27. What is the shortcut key for Paste?

A. Ctrl + X
B. Ctrl + V
C. Ctrl + C
D. Ctrl + Enter

28. Which of the following is NOT a necessary characteristic of computer

fluency?

A. Understanding the capabilities and limitations of computer

B. Being able to write computer programs

C. Becoming comfortable with the use of computers

D. Understanding the legal, ethical, and societal implications of

computing

29. According to the U.S. Department of Labor, approximately ____________

% of American workers used computers on the job as of 2001.

A. 20
B. 40
C. 50
 D. 70

30. It is a multiple choice menu, which shows portioned dishes and each
dish is priced separately.

A. Carte du jour
B. Beverage menu
C. À la carte Menu
D. Table d’ hote Menu

31. It is composed mostly of light and often informal meals.

A. À la carte Menu
B. Lunch Menu
C. Beverage menu
D. Tourism Menu

32. To achieve this goal, your staff should know the different uses of the
same product and its target audience. You can create a “Product of the
week” contest to reward a sales rep who will sell the most items.

A.Stimulate them to sell more

B.Assess the knowledge of your staff regularly.
C. Allow them to find gaps in your knowledge base.
D. Let them find the necessary answers by themselves.

33. This type of knowledge means that an employee should be aware of the
industry’s latest trends and be able to speak the same language as other
professionals.

A.Brand
B.Policies and Procedure
C.Industry
D.Competion

34. This are information need to be relayed from waiting staff to the kitchen,
except:

A. Table number
B. Number of guests (pax)
C. Dishes ordered
D. Name of guest

35. This is suggesting more expensive but better quality of food/beverages.

 A. Suggestive Selling
B. Upselling
C. Sale technique
D. Selling

36. This is when the employee asks the customers if they would like to
include an additional purchase or recommends a product which might suit
the clients taste.

A. Suggestive Selling
B. upselling
C. sale technique
D. None of the above

37. This can be a weapon in the effort to increase food and beverage
sales.

A. Suggestive Selling
B. Cleaning
C. Sanitizing
D. Information
.
38. These are all consider in Foue P;s in product knowledge, except.

A. Preparation
B.Presentation
C.Pyramid
D.Portion

39. It is offered by restaurants that have good patisserie. They cater to

public with a sweet tooth.

A. À la carte Menu
B. Carte du jour
C. Dessert menu
D. Table d’ hote Menu

40. It offers one or more variants of each dish for fixed prices.

A. Carte du jour
B. Table d’ hote Menu
C. À la carte Menu
D. Menu Beverage menu
 Answer Key

TRUE OR FALSE MULTIPLE CHOICE

1. FALSE 21. D
2. TRUE 22. C
3. TRUE 23. A
4. FALSE 24. D
5. FALSE 25.B
6. FALSE 26. B
7. TRUE 27. A
8. FALSE 28. B
9. TRUE 29. A
10. TRUE 30. C
11. TRUE 31. B
12. FALSE 32. B
13. TRUE 33. C
14. TRUE 34. D
15. FALSE 35. B
16. FALSE 36. C
17. FALSE 37. A
18. TRUE 38. C
19. TRUE 39. C
20. FALSE 40.D