REPUBLIC OF THE PHILIPPINES
Department of Education
Region III
Division of Pampanga
STO. TOMAS NATIONAL HIGH SCHOOL, SASMUAN
FOOD AND BEVERAGE SERVICES MIDTERM EXAM - SY 2022-2023
Name:______________________________________________ Year/Section: _______________ Score:__________
I. MULTIPLE CHOICES. Read and answer each statement carefully then write the letter of the best answer in the space provided before
the number.
_____ 1. It has an immediate conscious effect on the guests when entering the restaurant.
A. Ambiance B. Décor C. Music D. Views
_____ 2. It is an arrangement made in advance to have a table at a restaurant.
A. Fast Food B. Table Reservation C. Table Setting D. Table Set Up
_____ 3. This refers to the design of the restaurant, including the placement of tables, the kitchen, server stations, and restrooms.
A. Restaurant Floor Plan B. Restaurant Design C. Restaurant Layout D. Restaurant Overview
_____ 4. A retail establishment that serves prepared food to customers.
A. Cafeterias B. Fast food C. Restaurant D. Service
_____ 5. His primary role is to attend to guests’ needs, particularly, on arrival at the restaurant.
A. Captain B. Host C. Restaurant Manager D. Waiter
_____ 6. He is responsible for ensuring that all the duties necessary for the pre-preparation for service are efficiently carried out and that
nothing is forgotten.
A. Captain B. Host C. Restaurant Manager D. Waiter
_____ 7. A type of restaurant serving mostly cooked or ready-to-eat food arranged behind a food-serving counter.
A. Cafeterias B. Fast food C. Restaurant D. Service
_____ 8. He is responsible for setting the standards for service and is responsible for any staff training that may have to be carried out, on or
off the job.
A. Captain B. Host C. Restaurant Manager D. Waiter
_____ 9. He is responsible to carry out the same work as the station head waiter and relieve him on days off.
A. Captain B. Host C. Restaurant Manager D. Waiter
_____ 10. He is considered the 'learner', having just joined the food service staff, and possibly wishing to take up food service as a career.
A. Barman B. Trainee C. Waiter D. Wine Waiter
_____ 11. A person who must have good knowledge about the ingredients and methods needed to make alcoholic and non-alcoholic drinks.
A. Barman B. Trainee C. Waiter D. Wine Waiter
_____ 12. These restaurants emphasize speed of service and low cost over all other considerations.
A. Cafeterias B. Fast food C. Restaurant D. Service
_____13. It is also known as serviette which is a rectangular cloth or paper used at the table for wiping the lips and fingers that protects the
clothes while eating. It is usually small and folded.
A. Table Cloth B. Table Linen C. Table Napkin D. Table Setting
_____ 14. These are table implements/utensils that are used for dining and serving, which includes flatware, dinnerware, glassware,
hollowware, and linens.
A. Flat wares B. Silver wares C. Table Appointments D. Table Implements
_____ 15. A type of cloth that is spread evenly on the table and laid properly according to standard procedure.
A. Table Cloth B. Table Linen C. Table Napkin D. Table Setting
_____ 16. It is a way to dress up a table. Similar to tablecloths, they wrap around the edge of a table leaving the top uncovered.
A. Table Cloth B. Table Linen C. Table Napkin D. Table Setting
_____ 17. It is prepared using a simple outline of the floor space of the dining area that indicates the entrance and any other doorway or
feature that could affect the placement of guests’ tables and chairs.
A. Floor Plan B. Lay Out C. Management Plan D. Planning
_____ 18. This is the most common method of direct reservation communication.
A. Email B. Telephone C. Twitter D. Video Chat
_____ 19. A word used to ask if there are tables that can be reserved or not.
A. Availability B. People C. Reservations D. Special Occasion
_____ 20. It is the layout of the restaurant, in which the receptionist can view the tables occupied by the guests and those which are still
vacant.
A. Construction layout B. Event layout C. Floor plan D. Process layout
_____ 21. A type of restaurant with a fixed menu and fixed price, usually with diners seated at a communal table such as on bench seats.
A. Casual Type Restaurant C. Service Restaurant
B. Family Type Restaurant D. Specialty Restaurant
_____ 22. A type of restaurant that serves moderately-priced food in a casual atmosphere.
A. Casual Type Restaurant C. Service Restaurant
B. Family Type Restaurant D. Specialty Restaurant
_____ 23. The first person who greets and welcomes the guests in a restaurant.
A. Barman B. Hostess/Host C. Maître de Hotel D. Receptionist
_____ 24. A multiple choice menu in which each item is listed down in a specific sequence which is priced individually.
A. A La Carte B. Breakfast Menu C. Children’s Menu D. Table d’ hote
_____ 25. It is the shape of the napkin after successfully draping it on the lap of each guest?
A. Diamond B. Rectangle C. Square D. Triangle
_____ 26. What should be suggested to a guest after ordering the main course?
A. Appetizer B. Cocktail C. Soup D. Wine
_____ 27. It is used in a small, informal type of restaurant, usually known as a carbon-copied system.
A. Triplicate Docket System B. Duplicate Docket System C. Electronic Billing System D. Computerized System
_____ 28. A board where the menu is posted and placed outside a restaurant primarily to attract tourists.
A. Breakfast Menu B. Du Jour C. Lunch Menu D. Menu Board
_____ 29. It involves checking all entries, extensions, additions, and other calculations to make sure that the customer isn’t overcharged and
that the venue captures all the revenue to which it is legitimately entitled.
A. Speed B. Accuracy C. Honesty D. Customer service
_____ 30. It is composed mostly of light and informal meals like sandwiches, salads, and soups.
A. Breakfast Menu B. Du Jour C. Lunch Menu D. Menu Board
_____ 31. What should be offered to a guest after eating the main course like Beef Medallion?
A. Appetizer B. Drink List C. Dessert menu D. Wine
_____ 32. What other way can you do towards a guest who claims a confirmed booking when in fact they never made one?
A. Decline the guest from dining in your restaurant and notify them that they have not created one.
B. Apologize profusely, and offer another session of a meal if and only if you have a vacancy.
C. Honestly inform the guest that you are into a computerized system no results were found under their name.
D. Adopt the stance that says “If we can’t find your booking, you didn’t make one.
_____ 33. How else should you state an acceptable standard spiel when asking for the guest table approval before seating?
A. Do you want this seat ma’am/sir? C. How about seating here ma’am/sir?
B. Will this table be all right for you ma’am/sir? D. Is this table okay ma’am/sir?
_____ 34. Which of the following choices is UNLIKELY to describe the purpose of taking food orders?
A. Informs the kitchen or bar staff of the order
B. Identifies who is eating or drinking the items ordered
C. Informs the service staff of any changes needed to the cutlery
D. Provides the basis on which VIP and regular guest
_____ 35. Which of the following choices is the BEST recommended spiel to welcome and greet guests on arrival?
A. Welcome to our grand restaurant night, it is a night for you to remember!
B. How are you today ma’am, Isn’t it cold today? Do you have reservations?
C. Good morning Ma’am, how are you today? Are we holding any reservations from you?
D. Good morning Ma’am, welcome to VNHS restaurant, are we holding any reservations from you?
II. APPLICATION: Read and understand the given situation below. You may use a separate sheet for your answer.
Imagine that you are going to set up a dining area for a baptismal celebration good for 50 people. Illustrate the dining room layout
that is appropriate for the occasion and describe the ambiance that is suitable for the occasion according to the:
A. Emotional Tone
B. Lightning
C. Music
D. Décor
Prepared by:
REDCHEST M. YUMOL
Good luck and God bless!!!
So be truly glad. There is wonderful joy ahead, even though you must endure many trials for a little while.
These trials will show that your faith is genuine. It is being tested as fire tests and purifies gold—though your faith is far more precious than mere gold.
1 Peter 1:6
