Name:_________________________________________________

Score:________________________

1. What is the correct way of serving food in the Russian and English service?
a. By the left side of the guest
b. From the back of the guest
c. by the right side of the guest
d. in front of the guest

2. Which of the following is the correct sequence of a classic menu?

a. Salad, soups, frozen water ices, fish, vegetable, cheese,
b. Soups, fish, frozen water ices, vegetables, cheese, salad, beverage
c. Salad, soups, frozen water ices, fish, vegetable, cheese, beverage
d. Soup, fish vegetable, frozen water ices, salad, cheese, beverage

3. Which of the following food can be paired to champagne?

a. pork
b. fish
c. chicken
d. beff

4. Which of the following will you explain to the customer in upselling an appetizer?
a. color
b. taste
c. the method of cooking
d. Ingredients and preparation

5. Which of the following will not help you in upselling products?

a. Taste menu items
b. Taste menu items
c. mention the ingredients
d. give vivid descriptions

6. Which of the following is also called "plate service" because the food is already
arranged in the individual plates in the kitchen and ready to be served to the
guests?
a. American service
b. french service
c. ala carte
d. table de houte
7. Which of the following involves preparation where the food is partially prepared
and precut then completed in a gueridon at the side of the guests' table with
some showmanship?
a. Russian service
b. French service
c. banquet
d. American service

8. You are a trainee of FBS NC II. You are preparing for the assessment and so who
among the following guests will you serve first?
a. Senior citizens
b. gentleman
c. women
d. professionals

9. Which of the following parts of the body are going to use when pouring the wine?
a. fingers
b. wrist
c. elbow
d. palm
10. Which of the following I the proper phraseology for a wine server to say to the
customer before opening the bottle?
a. Let me open the bottle madam/sir
b. Shall I open the bottle for you madam/sir?
c. Let me ask somebody to open the bottle for you
d. Can you manage opening the bottle of wine?

11. Which of the following is not used in serving the main course?
a. cereal bowl
b. dinner plate
c. salad bowl
d. knife
12. One of your roles as a server is to assist customers with special needs. If your
customer has a child with 5 yrs. old which of the following, will you offer?
a. toys
b. playmates
c. booster seat
d. rides

13. You are the owner of a catering service who will set up tables for a conference of
all the businessman in town. High-caliber speakers were invited to the event.
Which of the following table set-up styles will you prepare?
a. banquet
b. herringbone style
c. classroom
d. theater style

14. Crumbing is done after the main course and side plates have been cleared. As a
server, which of the toll is appropriate to use when crumbing?
a. serving spoon and cloth
b. Serving and cloth
c. Serving plate and cloth
d. table cloth

15. It is a list of food and drink offered in an establishment during its operation and is
arranged in a particular
a. menu
b. fork
c. menu
d. bill

16. How will you take the orders from the guests in room service?
a. Suggest food available in the kitchen
b. Ask the guests preference of food she wants
c. Sells food available in the kitchen
d. Ask the guests preference of food she wants
17. It is the procedure for clearing the table of crumbs and other food particles and be
done between the entr And dessert courses
a. crumbing
b. bussing
c. clearing
d. bussing

18. Which of the following is the PROPER procedure in welcoming the guest?
a. none of these
b. Greet them and welcome them politely and with smile and ask if they will eat in
your restaurant
c. Greet them according to the hour of the day and welcome them with smile by
mentioning the name of your restaurant
d. Greet them according to the hour of the day and welcome them by mentoring
their name then introduce yourself politely and with a smile

19. Situation: Good morning! Welcome to Victory International Restaurant. Do you

have a reservation here? Guest: Yes. I have. Question: What is the next step does
the receptionist do?
a. RECEPTIONIST: ok Ma'am may I know your complete name. GUEST: Elvira Matel
Dela Cruz Receptionist mam let me escort you to your table
b. RECEPTIONIST: Ok Ma'am, may I know your complete name. GUEST: ok MAM.
Have a seat first and let me check if there is a vacant table for you.
c. Ok Ma'am, may I know your complete name GUest: Elvira Matel Dela Cruz
RECEPTIONIST: Ok Ma'am please stay here for a while and let me check your
reservation details

20. What is the PROPER greeting and welcoming if the guest is not in a good mood?
a. Eye contact and smile. Greet them according to the hour of the day and tell
something good about your restaurant
b. none of these
c. Smile with eye contact and greet and welcome them by saying your name and
your restaurant
d. Smile and bow your head. Greet them and welcome them and help them to carry
his/her luggage
21. Which of the following is PROPER escorting the guest?
a. the receptionist guide the guest on his/her way to his/her table
b. let the guest follow the receptionist going to his/her table
c. hold the arm of the guest and make it sure that he/she is safe going to his/her
table

22. Which is PROPER in the following?

a. before seating the guest ask him/her if the table is approve to him/her
b. before seating the guest, lay down his/her table napkin first
c. none of these
d. before seating the guest, wipe the seat first before allowing him/her to seat

23. Which is IMPROPER in seating the guest?

a. before seating the guest, apply pull and push
b. let him/her seat and make sure that the table is clean and arrange well
c. after seating the guest ask him/her the permission to lay down his/her table
napkin
d. none of these

24. Where is the position of the receptionist when he/she lay down the napkin of the
guest?
a. ask permission to lay down his/her table napkin on his lap and make it sure that
you place it properly with your bare hands
b. none of these
c. avoiding contact any part of your hands to his/her body
d. say excuse to hold his/her lap to place the table napkin properly

25. Where is the position of the receptionist when he/she lay down the napkin of the
guest?
a. left side of the guest
b. right side of the guest
c. at the back of the guest
d. at the front of the guest

26. In serving the pre-meal drink, in which position does the water should stand?
a. the right side of the guest
b. the left side of the guest
c. at the front of the guest

27. In presenting the restaurant (main/food) menu, in which position the water should
stand?
a. left side of the guest
b. at the front of the guest
c. right side of the guest

28. In taking the food orders, in which position does the waiter should stand?
a. left side of the guest
b. at the front of the guest
c. right side of the guest
d. at the back of the guest
29. Which of the following are the waiter right things to prepare before taking
orders?
a. ballpen order pad
b. trays, trolleys and ballpen
c. ballpen, waiters cork screw and note pad

30. After taking food and beverage orders which of the following is the next step?
a. none of these
b. compute the total bill of the guest
c. cook and prepare the food and beverage
d. Place and send orders to the kitchen promptly

31. After the kitchen staff prepared the food/beverage orders, what is the waiter
need to do?
a. serve the food/beverage orders as much as possible
b. none of these
c. check the quality of the food
d. taste the food to assure that it is delicious

32. Which tray is appropriate in serving beverages order?

a. round tray
b. rectangular tray
c. triangular tray
d. none of these

33. Which tray is appropriate in serving food order?

a. round tray
b. triangular tray
c. none of these
d. rectangular tray

34. How you relay information about special request?

a. both a and b
b. write the special request using note pad
c. repeat the special request to your guest to clarify it well
d. none of these

35. Which of the following is American Service/ Ala Carte?

a. The waiter serves all of the foods and beverages order in a particular table of a
group of people
b. The waiter serves the food in individual plate according to the sequence of meal
c. The food cooks at the front of the guests and serve it as much as possible

36. Which of the Food Service needs of the presence of chef de rang and comis de
rang?
a. Buffet service
b. French service
c. American service
d. Russian service

37. What is Chef de rang?

a. the assistant of the chef
b. the one who cooks the food order of the guest
c. none of these
d. the receptionist

38. What is Comis de rang?

a. none of these
b. the assistant of the chef
c. the receptionist
d. the one who cook the food order of the guest

39. The person who serves alcoholic beverages in a restaurant is called a:

a. debarrasseur
b. trancheur
c. sommelier
d. commise de rang

40. A gueridon is a:
a. cigar and liqueur handcart
b. trolley for taking used crockery and cutlery to the wash-up
c. moveable sideboard
d. mobile table for doing lampwork

41. The best way to deal with a customer who complains about poor service is to:
a. try to make excuses
b. apologise
c. ) inform the head waiter
d. offer him a free drink

42. A table d’h6te is a:

a. a prix-fixe menu with several choices on each course
b. a series of dishes as chosen by a customer and cooked to order
c. a set menu without any alternatives or beverages
d. a carte du jour menu inclusive of coffee and service charge

43. Which of the following is the best source of Vitamin C in the daily diet:
a. baked beans on toast
b. hot beef essence such as Bovril
c. oatmeal porridge with gold syrup
d. new potatoes sprinkled with parsley

44. Serving a room service meal, a waiter should

a. knock on the door loudly and announce his presence:
b. carry the tray shoulder-high in his left hand, knock and wait until told to enter
c. look through the keyhole and if he sees the guest is up, go straight inside
d. carry the tray at waist level and enter the room

45. Food and beverage is a general term used in

a. catering
b. Hospitality
c. none of the above
d. serving

46. The term “catering” refers to:

a. all of these
b. Serving a banquet operation
c. all of these
d. setting up a banquet operation

47. The standard cocktail glass is often referred to as

a. flute
b. old fashioned.
c. hurricane.
d. martini.

48. Which item of equipment is used to keep food hot on a buffet?

a. Gueridon trolley
b. wooden chopping board
c. sizzling plate
d. chafing dish

49. An indication that a guest’s plate is ready to be cleared is when

a. the food has gone cold
b. the knife and fork are placed together on the plate.
c. the guest has left the table.
d. the guest stops eating

50. The machine that dispenses soft drinks is called a

a. distributor
b. post-mix
c. pre-mixer
d. pre-mix