Mid Term Exam for intermediate part 2

Food and beverages…..instructor Rabia Maqsood

Total marks…50

MCQs MARKS …10

Q.1: M.C.Q.S.

1) Preference of cooking for the guest” Mean.

2) Guest own recipes

3) Guest tells how to cook to their need
4) Serving uncooked food

5) Always tell the guest an estimated time of.

6) Move to the_____ in elevator especially if you are going to a
higher floor.
7) The goal of resturant and food service establish is to
provide_____.
8) It’s also important to recognize guests by______ when arrive
at your property.
9) Staff friendliness these all _______ the guest experience.
10) Before the account is presented to guests for signing it is a
part of room service jobs make sure it is accurate_____
11) The docket could be considered invalid in room service if
it does not have____ of the guest.
12) The technology being developed for hotels today truly
truly
13) People worry when they are_____ in elevator
14)
1) Preference of cooking for the guest” Mean.
a) Guest own recipes
b) Guest tells how to cook to their need
 c) Serving uncooked food
2) Always tell the guest an estimated time of.
a) 10 minutes extra
b) 5 minutes extra
c) 20 minutes extra
d) 30 minutes extra
3) Move to the_____ in elevator especially if you are going to a
higher floor.
a) Middle
b) Front
c) Back
d) Anywhere

4) The goal of resturant and food service establish is to

provide_____.
a) High quality
b) Excellent service
c) Cooperation
d) All of these

5)It’s also important to recognize guests by______ when arrive

at your property.
a) Surname
b) Name
c) Id
c)None of these
d)Dirty rooms, slow housekeeping response times, lack of
6)Staff friendliness these all _______ the guest experience.
a) Liked form
b) Hurts
 c) Benefits far
d)None of these
7)Before the account is presented to guests for signing it is a part of
room service jobs make sure it is accurate_____
a) Manager
b) General manager
c) Waiter
d) All of these
8)The docket could be considered invalid in room service if it does
not have____ of the guest.
a) Name
b) Order
c) Biometric
d) Signature
9)The technology being developed for hotels today truly truly
a) Old
b) Customary
c) Habitual
d) Cutting edge

10)People worry when they are_____ in elevator

a) In problem
b) In danger
c) Alone
d) Confuse
 SHORT QUESTION

ATTEMPT ANY 12 TOTAL …24

1) Why repeating each item on the order is important

while deliver order?
2) Define the physical offering?
3) What are sales skills?
4) Define personal prepration?
5) Define glass handling method?
6) Write any two point how to serve drink?
7) Write down the specific size for specific drinks in bar?
8) What is the main percentage slandered of alcohol in
drink at bar?
9) What are 3 important point to deliver room service
order?
10) Define Tray?
11) Define loading a Tray?
12) Why repeating each item on the order is important
while deliver order?
13) Define the physical offering?
14) Write any two types of food pests?
15) What is the preventative active in pest control

LONG QUESTION TOTAL … 14

ATTEMPT ANY 2
What do you know about reward repeat guest?

Explain suggestive selling technique andhow it impacts restaurant

sales?
How to handle guest complaints about the room service deliveries and
issues with food?