Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
DIVISION OF CAVITE
DISTRICT OF TANZA
(TANZA NATIONAL TRADE SCHOOL)
_________________________________________________________________________________________________
3rd QUARTERLY EXAMINATION
FOOD AND BEVERAGE SERVICES NCII

Name: ___________________________________ Yr. & Sec. ____________________

I. DIRECTIONS: Read the questions carefully and choose the letter of the correct answer. Write your answers before
each number.

1. What type of menu is being offered in the morning usually juices, cereals, eggs, waffle, pancakes and breakfast
meats like bacon, sausages and ham?
A. Breakfast menu C. Static Menu
B. Children's menu D. Tourist menu

2. Which of the following menu has items that was being consumed by children like spaghetti, fries, burgers and
fried chicken?
A. Cycle menu C. Du jour menu
B. Children's menu D. Book type menu

3. Which of the following is NOT included in a decorum on a banquet floor?

A. Celebrities and VIP’s C. Host
B. Guest’ relations and request D. Reporters and photographers

4. Which of the menu will served after appetizer?

A. Dessert C. Salad
B. Main Course D. Soup

5. Which term refers to a dining system where the guest serve themselves?
A. Banquet C. Fine dining
B. Buffet D. Catering

6. Which is NOT appropriate when making suggestive selling of wine to a customer?

A. Mentioning the name/label of the wine C. Informing on alcoholic content and volume per bottle
B. Informing the vintage and ingredients of wine D. Pairing a wine to appropriate food immediately

7. What is BEST paired with coffee?

A. Fresh fruit salad C. Caramel Ice cream
B. Milk shake D. Slice of cake

8. When recommending wine to match food, what foods are suited with white wine and red wine respectively?
A. White wine for cheese, red wine for beef steak C. White wine for fish meat and red wine for beefsteak
B. Red wine for T bone steak, white wine for pork stew
D. Redwine for champagne and white wine for pasta

9. Which of the following is the proper temperature of serving a Redwine?

A. Chilled temperature C. Cold temperature
B. Room temperature D. None of the above

10. Which of the following will NOT help you in up-selling products?
A. Taste the menu items C. Mentioned the ingredients
B. Give vivid descriptions about the product D. Study the menu

11. Which of the following is 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. Can you manage opening the bottle of wine?
C. Shall I open the bottle for you Madam/Sir?
D. Let me ask somebody to open the bottle for you Madam/Sir?

12. Which of the following is the list of all food and drinks being presented to the guests for their choice?
A. Order slip C. Menu
B. POS D. Electronic tablet order

13. Who is responsible in serving alcoholic beverages in formal dining restaurants?

A. Commis de rang C. Sommelier
B. Demi-chef de rang D. Apprentice

14. Which upselling technique is NOT recommended in restaurant business?

A. To suggest unpopular items C. For proper food and wine pairing
B. To increase sales for the day D. To impress the guests

15. Which glass type, is a round glass with stem?

A. Shot Glass C. Beer Mug
B. Old Fashioned Glass D. Red Wine Glass

16. Who handle payments and receipts in a store or other business?

A.Busboy C. Manager
B. Cashier D. Waiter

17. How do we present the menu on the guests?

A. In hurry because you're busy C. With politeness and smile
B. Slowly but surely D. Hand menu while offering best seller

18. Which dining utensils used in opening a wine bottle?

A. Escargot C. Corkscrew
B. Fish Plate D. Steak knife

19. Which of the following is an example of up-selling?

A. Sandwich with orange Juice C. Regular burger with price and drinks
B. Regular fries to large D. Coffee to coffee with vanilla cake

20. What are the important points to achieve customer satisfaction?

A. Enhance brand value C. Gain customer loyalty
B. Smile and maintain eye contact D. All of the above

21. Which of the following is the proper phraseology for a wine server before opening a wine to the customer?
A. “Let me open the bottle first madam/sir”
B. “Can you manage opening the bottle of wine?”
C. “Shall I open the bottle for you madam/sir?’”
D. “Let me ask somebody to open the bottle for you madam/sir?”

22. What is the best paired to a steak?

A.Coffee C. Juice
B. Cake D. Wine

23. What dessert can you offer in a hot summer season?

A.Banana split C. Hot chocolate
B. Egg pie D. Chocolate cake

24. When setting a table, red wine glass should be placed at the _______ .
A. Center C. Right side
B. Left side D. Upper right side
 25. What will be the server do if the food is unfamiliar to the customer?
A.Ignore the customer since you don’t like to talk
B.Introduce to the customer from the preparation, ingredients and the price of the food
C.Just smile to the customer and leave
D.Menu is the best guide

26. Which of the following is not used when serving the red wine?
A.Corkscrew C. Round Tray
B.Table napkin D. Dessert Fork

27. What will you do as a restaurant staff if the guest would like to request for a specific location/table?
A.Try to accommodate his/her request C. Just ignore what he/she requested
B.Do not let him/her choose the location D. Never accommodate them

28. Which of the following is NOT a benefit of good customer service?

A.Increased sales C. Gain customer loyalty
B.Higher complaints from customers D. Higher levels of good feedback from customers

29. Why is upselling important in foodservice establishment?

A. Enhances guest's experience in the hotel C. Creates more revenue
B. Enhances staff sales techniques D. Encourage guest to use the best accommodation
that suit their needs

30. Which is the ultimate goal of a restaurant?

A. Be famous C. Gain experience
B. Train employees D. Profit making

31. What will be your next step when suggestive selling did not work?
A. Up-selling C. Try again
B. Be upset D. Offer dessert

32. What type of glass is usually used for long drinks and fruit juices?
A. Shot glass C. Champagne Flute
B. Water Goblet D. Old Fashioned Glass

33. Which of the following is correct sequence in taking food orders?

A. Salad, appetizer, main course, sop, dessert C. Appetizer, soup, salad, main dish/drinks dessert
B. Main course, soup, salad, dessert, drinks D. There’s no correct sequence

34. Good customer service is often characterized by _____________?

A. not paying attention to the guest needs C. forming a personal relationship with customers
B. being able to listen actively D. being too friendly

35. Which of the following is also called “plate service” because the food is already arranged in individual
plates at the kitchen and ready to be served to the guests?
A. American Service C. Buffet Service
B. French Service D. Table d’ hote Service

36. Which of the following is also called “plate service” because the food is already arranged in individual
plates at the kitchen and ready to be served to the guests?
C. American Service C. Buffet Service
D. French Service D. Table d’ hote Service

37. Which glass type with a long cup and is mainly used to serve champagne?
A. Goblet C. Martini
B. Flute D. Cordial

38. Which of the following are the waiter right things to prepare before taking orders?
A. Ballpen and Order pad C. Ballpen, notepad and corkscrew
B. Tray, Trolley and Ballpen D. None of these
 39. Which of the following refers to a table d’ hote menu?
A. meal comprised of main dish and sweet
B. set menu, sold at an inclusive price
C. list of all the available dishes each individually priced
D. sequence of dishes in categories from soup to sweet

40. Which is the best way to assist a guest that is having a hard time reading or understanding unfamiliar terms
in your menu?
A. Don’t assist the guest C. Use extravagant words to impress the guests
B. Ask other waiter to assist the guest D. Patiently explain the guest unfamiliar terms through
simple terms

41. When can we offer best seller to the guests?

A. After they order C. When handling the bill
B. When they enter the restaurant D. After eating

42. What is the best way to upsell orders?

A. Continue to offer food C. Use extravagant words to impress the guests
B. Be friend to customers D. Give mouthwatering descriptions

43. Which of the following is NOT correct when taking order to the guests?
A. Be price sensitive C. Interrupt the guest while ordering
B. Avoid using words that imply negatively D. Understand the guest needs

44. What type of of service does high end restaurant offer?

A. Self serviceC. Chinese banquet
B. Buffet service D. Waiter service

45. Which of the following is also called “plate service” because the food is already arranged in individual plates
at the kitchen and ready to be served to the guests?
A. Amercican service C. Russian service
B. French service D. Buffet service

46. Which of the following involves preparation where the food is partially prepared and precut at the kitchen
then completed in a gueridon at the side of the guests’ table with some showmanship?
A. French service C. English service
B. Russian service D. Banquet service

47. Which of the following ways is NOT appropriate when presenting a bill to the guests?
A. After they order, present the bill immediately C. Present the bills until they asked for
B. Place the bill in front of the host D. Wait for signs that guests may want their bill

48. Which of the following are the common signs of intoxication?

A. Eyes seems glassy, slurred speech, stumbling or tripping over things with aggressive behavior
B. Slurred speech, getting eye to eye contact and requesting more desserts
C. Volume of speech become louder and complaining about the delay of service
D. Requesting more alcoholic drinks to be paired in his/her steak

49. Which of the following is the BEST tips in handling intoxicated guest?
A. Serve more alcoholic drinks to increase sales C. Ask him to go home immediately
B. Argue to the guest and tell him/her to stop D. Offer the customer some coffee and some food
as an alternative to a drink

50. Which of the following types of menu offers a complete meal with a fixed price?
A. Du jour menu C. Table d’ hote menu
B. Ala Carte menu D. Panel board menu
Prepared by: Noted by:

JULIE ANNE T. PERIDO HAROLD B. PANGILINAN, Ed,D.

Teacher III Master Teacher I/Subject Group Head TVL

JESUSA CHRISTINA L. PROPETA

Master Teacher I