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FBS PRE TEST - pre test

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PRE-TEST
FOOD AND BEVERAGE SERVICES NC II

Name: ___________________________________________________ Score: _______________________

Section: __________________________________________________ Date: ________________________

Instructions. The following test items carefully and choose the correct answer from the given choices. Write the letter of your answer in the space before the number.

_____1. An arrangement made in advance to have table at a restaurant.

A. Table setting
B. Table reservation
C. Table set up
D. Fast food
_____ 2. A reservation system that depends on the person designated, usually a host or hostess, to answer the phone, record the details of the said reservation and
taking their credit card information as guarantee.
A. Online Reservation System
B. Manual Reservation System
C. Reservation system
D. Reservation
_____3. The following are the telephone etiquette except one; A. Always
identify yourself at the beginning of all calls.
B. Be sensitive to the tone of your voice.
C. Allow interruptions to occur during conversation.
D. Always speak into the telephone receiver with an even and low tone of voice.
_____4. Make sure that the caller is pleased with result and that everything you promised was deliver. A. Follow up the call.
B. Thank the Caller.
C. Ask questions about anything.
D. Answer the call enthusiastic and professional greetings.
_____5. Which material should be utilized by a reservation officer to know the products information offered when initiating the manual reservations?
A. Manual charts
B. Calendars
C. Diary
D. Brochures
_____ 6. This service system is the most common of all the systems in the food service.
A. Conventional Foodservice System
B. Centralized (Commissary) Foodservice System
C. Ready –Prepared Food Service SystemD. Assembly- Serve Foodservice System
_____7. The food is produced onsite, it is usually chilled or frozen then reheated and served to customers on site and readily available to the customers. It is usually used
by hospitals and prisons.
A. Ready –Prepared Food Service System
B. Conventional Foodservice System
C. Assembly- Serve Foodservice System
D. Centralized (Commissary) Foodservice System
_____8. The following are to be considered if the guest complains; EXCEPT
A. Apologize to the guest
B. Try to understand the guest point of view
C. Determine the guest’s concern
D. Report the guest to the authority to document his/her concerns
_____ 9. What is the purpose of checking the contrast as well as the colour between table appointment and centerpiece? To A. achieve balance
coordination between table appointments.
B. harmonize the table setting.
C. achieve proper distance between each table appointments.
D . signify the mode and motif of the occasion.
_____10. Which of the following is considered to be the primary importance of proper table setting?
A. It affects the mood of the meal and the diner’s enjoyment which can even affect their digestion.
B. It saves space on the table and make the serving more efficient.
C. It serves as a guide for the server to identify the next course.
D. It makes the guest feel extra special and it promotes table etiquette.
_____11. What do you call to a traditional hotline numbers and online feedback form of social media? A. Customer Complaints
B. Customers Satisfaction
C. Customer Service
D. Customer Feedback
_____12. Which should be considered first in choosing the style of table skirt?
A. Where you intend to display it and how often you will be using the table skirt.
B. The color, theme or motif of the dining area.
C. The occasion, time and resources.
D. Number of guest and manpower available
_____13. What is the immediate conscious effect for the guests when entering the restaurant? A. Ambience
B. Views
C. Music
D. Décor
_____14. This refers to the design of the restaurant, including the placement of tables, the kitchen, server stations, and restrooms.
A. Restaurant Layout
B. Restaurant Design
C. Restaurant Overview
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D. Restaurant Floor plan

_____ 15. How can we create a more lively, positive and fun atmosphere for our guest. A. Music
B. Atmosphere
C. View
D. Décor
_____16. What is the most important factor to show in greeting guests?
A. Price
B. Ambiance
C. Smile
D. Status
_____17. A couple entered the restaurant, however, all the tables were already occupied. As a receptionist, what will you say to the couple?
A. “My apology sir/ma’am but all seats are occupied at the moment. Would you like waiting at the lounge and I’ll call the moment we have a table available for
you.”
B. “My apology sir/ma’am but all seats are taken at the moment. Would you mind waiting at the lounge for five minutes and I’ll call the moment we have a
table available for you?”
C. “I’m sorry sir/ma’am, we are fully occupied”
D. “I’m sorry sir/ma’am but all seats are full at this moment, would you like to have a drink while waiting?
_____18. 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 form dining in your restaurant and notify that they have not created one
B. Apologize profusely, and offer another session of a meal if and only if you have vacancy
C. Honestly inform the guest that you are into computerized system a 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
_____19. How else can you do to accommodate a walk in guest that arrives in your restaurant at earlier time and wants to dine in your restaurant even if you are at full
house status at twenty one hundred hours?
A. Offer some bar service towards your guest while waiting in the lounge and inform them whenever a table is already available
B. Decline the guest for a dining experience in your restaurant, instead transfer to your nearby sister establishment
C. Ask whether they could be finished by 8:45 pm so you can re-set it for the reserved guest
D. Create another time schedule for guest reservation and transfer them to nearby restaurant
_____20. How else should you state an acceptable standard spiel when asking the guest table approval before seating? A. Do you want this seat
ma’am/sir?
B. How about seating here ma’am/sir?
C. Will this table be alright for you ma’am/sir?
D. Is this table okay ma’am/sir?
_____ 21. What is the shape of the napkin after successfully draping on the lap of each guest? A. Square
B. Diamond
C. Rectangle D. Triangle
_____ 22. What could be done by a certain restaurant staff to maximize sales before the actual order taking?
A. Individually distribute menus to guests
B. Offer the drink list with the host after seating
C. Utilize suggestive selling during order taking
D. Ask guest water preference after seating
_____ 23. How do you call the price list of food and beverage items available in restaurants? A. Menu
B. Food List
C. A la carte
D. Table d hotel
_____ 24. Which of the following choices best describes the event where can you utilize prix fix type of menu? A. Normal day to day
dining
B. Restaurants
C. Banquet Functions D. Hotels
_____25. 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. Informs the service staff of any changes needed to the cutlery
C. Identifies who is eating or drinking the items orderedD. Provides the basis on which are VIP and regular guest _____ 26. Where should a waiter
position himself in order taking?
A. Center of the table
B. Right side of the host
C. Left side of the host
D. Corner of the table
_____27. What should be suggested to a guest after ordering the main course? A. Appetizer
B. Soup
C. Wine
D. Cocktail
_____28. Defined as to establish working relationship, typically in order to cooperate between the kitchen and the dining area.
A. Liaising
B. Liaise
C. Taking orders
D. Placing Orders
_____ 29. It is the computer-based order entry technology that restaurants used to record data, enter orders, and or display and print tickets.
A. Personal Office System
B. Price of Sale
C. Point of Sale equipmentD. Price Office System
_____30. Which of the following is the traditional manual system that is often used in medium and large sized restaurants? A. Triplicate Docket System
B. Duplicate Docket System
C. Electronic Billing SystemD. Computerized System
_____ 31. It is the guidelines cover policy such as not charging for items that were not delivered or not charging person X for something that person Y received.
A. Speed
B. Accuracy
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C. Honesty
D. Customer service
_____ 32. What detail fully the nature of all charges so that no confusion or suspicion about charges exists.
A. Speed
B. Accuracy
C. Explanation
D. Customer service
_____33. What checks 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
_____34. Treating customers with the courtesy they merit in relation to the taking of the order, processing of the order and presentation of the account for payment.
A. Speed
B. Accuracy
C. Honesty
D. Customer service
_____35. This computerized system enables electronic management of food and beverage orders. A. Software System
B. Manual System
C. POS System
D. F and B System
_____36. What attitude must be possessed by a waiter in observing and/or attending guest’s special needs to let them feel a warm and sincere welcome?
A. Quiet
B. Proactive
C. Discreet
D. Obsessive
_____37. Which of the following choices supports the appropriate action that must be taken by a waiter upon checking a surprise birthday cake with the host?
A. Checking obviously upon greeting
B. Confirm discreetly elsewhere
C. Announce clearly at the tableD. Openly inform at the table
_____ 38. Which of the following choices is the BEST recommended spiel to welcome and greet guest 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 reservation from you?
D. Good morning Ma’am, welcome to VNHS restaurant, are we holding any reservation from you?
_____ 39. What seems likely to be the hospitality connotation: “greet and seat”?
A. Welcoming the guest with a golden smile before seating them
B. Greeting guests on arrival and accompanying them to their table to seat them
C. Checking the reservation with sincerity and leading them to the table
D. Acknowledging the guest arrival with proper salutation using their surname
_____40. What rule is followed by a planned menu if it looks to the length of meal preparation, amount of experience and time available.
A. Nutritive aspect
B. Economic aspect
C. Managerial aspectD. Aesthetic aspect
_____ 41. Where an accompaniment should be placed if a dish contains two or more items? A. Top
B. Left
C. UnderneathD. Right
_____42. What should be offered to a guest after eating main course like Beef Medallion? A. Appetizer
B. Drink List
C. Dessert menuD. Wine
_____43 How would you explain dishes towards your guest during order taking in order to help the guest decide what to order. A. Explain the preparation,
ingredients, and final presentation of listed dishes.
B. Describe the step by step procedure on how to prepare the listed dish.
C. Excessively give details on a listed menu items using mouthwatering adjectives.
D. Pronounce the dishes creatively that would surely get the guest attention._____ 44. Where should the waiter position himself in order taking?
A. Enter of the table
B. Right side of the host
C. Left side of the host
D. Corner of the table
_____ 45. Whom should offer the wine list
A. Ladies
B. Gentlemen
C. Host
D. Elderly
_____46. Which of the following choices is LIKELY to describe the proper changing of silverwares in guest table? A. Change silverwares in a
counter clockwise direction
B. Change the silverwares ladies first
C. Change the knife side first before the fork
D. Change the fork side fist before the knife
_____47. How should you remove and replace glassware before serving the win?
A. Handle using your clean hands and replace
B. Carry and remove using bar tray
C. Carry the right glass along with the wine
D. Holds the glass safely while walking to the table
_____48. It is the guidelines cover policy such as not charging for items that were not delivered or not charging person X for something that person Y received
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A. Speed
B. Accuracy
C. Honesty
D. Customer service
_____49. Treating customers with the courtesy they merit in relation to the taking of the order, processing of the order and presentation of the account for payment.
A. Speed
B. Accuracy
C. Honesty
D. Customer service
_____50. This computerized system enables electronic management of food and beverage orders. A. Software System
B. Manual System
C. POS System
D. F and B System

END OF EXAMINATION

Prepared by:

ORABELLE C PUNO