HOPE SCIENCE AND TECHNOLOGGY COLLEGE

Vinzons Avenue, Lag-On

Daet Camarines Norte

INSTITUTIONAL ASSESSMENT

FOOD AND BEVERAGE SERVICES NC II

Name:_______________________________________________Score:____________________

Test I - Multiple Choice

Direction: Read the question carefully. Choose the letter of best answer and write it in the
answer sheet.

1. What is the specific glassware to serve that is used to serve a Carlo Rossi?
a. Red wine glass c. Water goblet
b. White wine glass d. Champagne flute glass

2. A term in the F&B Department of picking the food from the kitchen into the dining
area.?
a. Bus out c. try out
b. Dish Out d. Sold out

3. Which one is a hallow ware?

a. Diner plate c. Cutleries
b. B&B plate d. Cream and sugar container

4. In the table setting procedures of service, knives and spoon are placed on what portion
in the table?
a. Left side
b. Position on the bread-and-butter plate
c. Right side
d. Left side of the water glass or goblet

5. A type of fork that is used for the appetizer.

a. Oyster fork c. Cocktail fork
b. Salad fork d. Fish fork

6. A type o table design using the cloth to make it presentable or eye appealing to the
guest.
a. Table covering c. Table skirting
b. Table setting d. Table napkin folding
 7. How do you assist the guest when seating?
a. By pulling out the chair
b. By pulling out and pushing back the chair
c. By letting the guest do all by her/himself
d. None of the above

8. The business sector which can provide the tourist with the accommodation, Food and
Services and Transportation.
a. Hotel c. Restaurant
b. Tourism d. Transportation

9. The key person who is responsible to remove the soiled dishes from the table.
a. Food Attendant c. Bus boy
b. Waiter d. All of the above
10. An establishment that is provide Food and Beverage Services to the guest?
a. Canteen c. Cafeteria
b. Restaurant d. All of the above

Test II – TRUE OR FALSE

Direction: Write in your answer sheet “TRUE” if the statement is correct and “FALSE” if the
statement is incorrect.

1. In every shift, it is important to have a briefing before the shift start to make sure that
the smooth operation will be achieved.

2. Chef is the key person who is responsible for the entire operation of the F&B
department.

3. A doorknob menu is a menu card hung behind the doorknob of a room or a suite. This
menu card may comprise a selection of dishes and beverages and their rates or prices.

4. In order for a restaurant to be compliant and hit with customers it needs to run
smoothly.

5. If the restaurant looks messy or isn’t set-up it doesn’t give potential customers much
hope for their food experience.

6. The ambiance and environment are not that in not that important in setting the tone of
a great’s experience.

7. In supervising pre-opening, preparations, having a checklist can help you manage

restaurant food safety.
8. It is important to set priorities on what needs to be cleaned in what order on your
checklist. This makes sure even when you’re in a rush, the crucial items are checked off.
9. In supervising pre-opening preparations, having a checklist can keep you on the
forefront of restaurant quality.

10. It’s good even when only 50% of tables are set and some are not or don’t have salt and
pepper shakers.

Submitted by: Submitted by:

MA LOURDES V. RAFER ALLAN E. PANTUA

TVI/Company Representative TVI President
Date: ____________ Date: ____________

Submitted by:

TOBIAS M. OBRERO JR. Expert:

PO UTPRAS Focal Person Date: ____________
Date: ____________