ASIAN INSTITUTE OF SCIENCE AND TECHNOLOGY CENTRAL INC
Seat #:
Second Quarter Examination, 1st Semester 2024-2025
FOOD AND BEVERAGE SERVICES 2
Name: ______________________________________ Score: _____________
Section: _____________________________________ Date: ______________
Test I: Multiple Choice. Choose the correct letter of your answer on the space provided. No erasures or
alteration in any number. (1 point each)
___1. They eat only plant food and products. They do not eat any: Animal food, Eggs, Dairy products.
A. Pescatarians C. Lacto-vegetarians
B. Vegan D. Ovo-vegetarians
___2. They do not have many strict rules regarding food but many are vegetarian.
A. Hindu C. Muslim
B. Buddhist D. Sikhs
___3. Are traditionally used as an accompaniment to a main dish.
A. Vegetables C. Wine
B. Fruits D. Appetizer
___4. May be separate or grouped with appetizers, included with table d’ hote entrees.
A. Pasta C. Soup
B. Dessert D. Salad
___5. The heart of providing information on food and beverages.
A. Background C. Information
B. Services D. Product Knowledge
___6. It is a cloth or paper draped from the edge of the table to the floor.
A. Table Decorating C. Table Skirting
B. Garnishing D. Designing
___7. It is referred to as the order in which a waiter provides service to guests from the time the guest
enters the restaurant to the time, he leaves the restaurant.
A. General Background C. Welcoming and Greeting
B. Sequence of Service D. Opportunities
___8. May be a left-over or a seasonal dish or chef’s specialty.
A. Special of the Day C. Seasonal Special
B. Beverages D. Cocktails and Wine
___9.Is the first in fine dining sequence.
A. General Background C. Welcoming and Greeting
B. Sequence of Service D. Opportunities
___10. These are the majority of ‘vegetarians’: eats dairy foods and eggs as well as plant foods.
A. Ovo-vegetarians C. Lacto-vegetarians
B. Lacto-ova Vegetarians D. Pescatarians
___11. Jewish dietary laws are known as?
A. Kosher C. Kashrut
B. Kasherut D. Kasher
___12. This religion has various food restrictions according to their own dietary laws, which are “Halaal”.
A. Muslim C. Hindu
B. Jewish D. Christian
___13. They are vegetarians and their dishes vary since many live In India and China.
A. Jewish C. Buddhist
B. Muslim D. Sikh
___14. This term means that the food deemed by them to be ‘proper’ according to Biblical beliefs and laws.
A. Kashrut [Link]
B. Kosher D. Kashruet
___15. Fish is acceptable as long as it has fins and removable scales.
AISAT- RGM (GH4AA -46)
ASIAN INSTITUTE OF SCIENCE AND TECHNOLOGY CENTRAL INC
Seat #:
Second Quarter Examination, 1st Semester 2024-2025
FOOD AND BEVERAGE SERVICES 2
Name: ______________________________________ Score: _____________
Section: _____________________________________ Date: ______________
[Link] C. Jewish
B. Sikh D. Hindu
___16. Comes in a wide variety of types (flat, tubular and shaped) and sizes and may be filled or plain.
A. Pasta C. Appetizer
B. Salad D. Dessert
___17. It has dishes separately priced
A. Table d’hôte C. Ala Carte
B. Menu D. Meal
___18Attached to the menu when there is abundant supply of particular food available at a low price.
A. Special of the Day C. Seasonal Special
B. Beverages D. Cocktails and Wine
___19. May be classical or contemporary, varying in ethnic and cultural origins, served either cold, warm or
hot, and may contain a variety of cooked and uncooked ingredients.
A. Pasta C. Main Course
B. Salad D. Soup
___20. This are applied to some salads.
A. Vegetable C. Garnishing
B. Cheese D. Dressing
Test II. True or False. Write HELLO if the statement is TRUE and GOODBYE if the statement is FALSE.
No erasures or alteration in any number. (1 point each)
____________1. The purpose of serving beverages is to refresh the guests' palates and allow them time to
select a pre-dinner drink.
____________2. When the guests seem ready to order, standby near the kitchen.
____________3. Do not pick the glass in hand for pouring water.
____________4.Always practice suggestive selling techniques.
____________5. Use the food order as a guide to collect the cutlery and service equipment required by
each guest.
____________6. Removed unnecessary cutlery from the table and place it under your pocket.
____________7. Maintain a conversational tone even if it’s busy and noisy.
____________8. All sides of the table should be half skirted and covered.
____________9. Ask the guest whether they have made any reservation.
____________10. Unplace cutlery items on a folded napkin in a small tray.
____________11. Reach across the front of a customer to adjust the cover.
____________12. Hold the order-taking pad in your left hand.
____________13. Don’t forget to question them where they want to be seated.
____________14. Address gentlemen before ladies, unless there is an obvious host who may be ordering
for the table.
____________15. Muslim guest are non-beef eaters since the cow is sacred to them.
AISAT- RGM (GH4AA -46)
ASIAN INSTITUTE OF SCIENCE AND TECHNOLOGY CENTRAL INC
Seat #:
Second Quarter Examination, 1st Semester 2024-2025
FOOD AND BEVERAGE SERVICES 2
Name: ______________________________________ Score: _____________
Section: _____________________________________ Date: ______________
____________16.Suggestive selling is an integral part of guest service. It is your responsibility to get the
guest order for the product which is right for them.
____________17. First Impression is the Last Impression.
____________18. The waiter sometimes must greet the guest warmly with a smile with appropriate
greeting.
____________19. Nothing upsets the customer more than feeling ignored.
____________20. From the left-hand side, remove the napkin that has been provided as part of the setting
and unfold it.
____________21. Make sure that before presenting the menu it is clean and up to date.
____________22. Describe menu items and decide what dish would he/she like.
____________23. Table skirt creates uninterrupted and attractive visual impression.
____________24. Ala Carte Menu usually more expensive: higher cost price.
____________25. Pour the water in the glass till an inch below the rim of the glass.
____________26. Serve the pre-drink from the guest's left side.
____________27. Take the sealed bottle in a properly folded waiter’s cloth.
____________28. Red wine is for seafood and poultry meat courses.
____________29. Some guests may ask for food and beverages to meet their cultural and/or religious
needs.
____________30.Entrées required as main courses.
AISAT- RGM (GH4AA -46)
