Republic of the Philippines

DEPARTMENT OF EDUCATION
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF CITY OF SAN JOSE DEL MONTE
MUZON HIGH SCHOOL
SECOND QUARTER
PRE- TEST IN TECHNOLOGY AND LIVELIHOOD EDUCATION 9
FOOD AND BEVERAGE SERVICES
MULTIPLE CHOICE: Read carefully the questions. Select the best answer and shade the circle of the corresponding letter
on your answer sheet.
1. Which of the following is a detailed breakdown of products sold in a food establishment usually accompanied by a picture
of the items, product description and prices.
A. Menu B. wine list C. control sheet D. door knob menu
2. What do you call an alcoholic beverage that is produced from a partial and/or complete fermentation of the juice of fresh
ripe grapes?
A. Beer B. Spirits C. Wine D. Cocktails
3. Name a marketing strategy in a restaurant to convince the guest to spend more money.
A. Sales talk B. Advertising C. Up-selling D. Suggestive selling
4. Who among the following diners needs a booster seat?
A. Children B. Elderly citizens C. Teenagers D. Persons with disabilities
5. Which of the following is a false statement?
A. Remove the plates in front of the customer with the right hand so that the stack of plates is on the left hand behind
the customer’s chair.
B. Tables are usually crumbed down after the main course and side plates have been cleared.
C. When guests are ready to leave, just nod and smile to acknowledge their departure.
D. “Thank you Ma’am/Sir for dining with us. We look forward for your next visit.”
6. In setting up trays and trolleys, which of the following statement is false?
A. Check to ensure that the trolleys move properly.
B. The trolley or tray should be set up in the following order: glassware, silverware, folded napkin, tableware, salt &
pepper shakers, flower vase with fresh flowers and table cloth
C. Before loading the tray or trolley for delivery, check the trolley free from nicks and scratches.
D. Once the order has been distributed, a suitable present tray or trolley should be selected and set up appropriately.
7. Which of the following procedure is the next step after delivering and serving room service orders?
a. Bill settlement c. Clearing of soiled dishes
b. Offering personalized service to the guests d. Bidding goodbye
8. In room service, who among the following personnel is required to clear soiled dishes, trays and trolleys from the room
A. manager C. front office personnel
B. captain waiter D. waiter who serves the food order
9. Which of the following step is the first in handling customer concerns and complaints?
A. Listen and identify the problem
B. Acknowledge and apologize when at fault
C. Take appropriate corrective action and do follow up
D. Report and document the concern and the action taken
10. What is the magic word that will exhibit humility of a food and beverage attendant?
A. Please B. Thank you C. I’m sorry. D. You’re welcome
11. Which of the following is NOT included in the selection of a Filipino breakfast seat meals?
A. Rice and eggs B. longganisa C. danggit D. pancakes with syrup

12. What do you think is NOT appropriate suggestion for a health-conscious customer?
A. Fried foods B. Vegetable dishes C. Grilled or steamed D. Light salads with vinaigrette
13. Which of the following statement is NOT a proper way how to up-sell?
A. Wine pairing C. Offer multiple suggestions
B. Offer high-calorie options D. Use embellished descriptions
14. Which of the following service in dine-in restaurant is usually called “plate service?
A. French Service C. Silver/Russian Service
B. American Service D. Lauriat or Family Service
15. Who do you think among the diners need to be positioned away from excessive noise?
A. Children C. Guests with wheelchair
B. Teenagers D. Customers wearing hearing aids
16. What do you think be the next wine service procedure after pouring one ounce of wine into the glass of the host for him
to taste and evaluate & wait for his approval?
A. Present the bottle with the label facing the host.
B. Wipe the mouth or lip of the bottle to remove any cork or mold.
C. Proceed to serve the wine starting from the ladies, then the gentleman and lastly the host
D. Place the bottle with its remaining contents on the right side of the host with the label facing him
17. Which of the following statement is NOT correct in rendering room service?
A. Just place the tray on the table as you entered the room.
B. Remove the plastic films or cover from the food.
C. Pour any bottled or canned beverages for the guest.
D. Confirm placement of the tray or trolley depending upon the location of the guest, where the dining area is, or at the
bed side.
18. Which of the following statement is improper in taking appropriate action to guest’s concern or problem?
a. “Thank you Ma’am for calling our attention about this matter, we will see to it that it does not happen again.”
b. “I’m sorry Sir but I am not authorized to decide on this matter, may I refer you to my manager?”
c. “Excuse me Sir, my supervisor is calling for you regarding your decline credit card.”
d. “I will surely bring your concern to the attention of our manager.”
19. What will you say if it will take a little longer in preparing the ordered dish?
A. “Your order will take a little longer to prepare Sir, do you mind to wait?
B. “Your order will take a little longer to prepare Sir.”
C. “Your order will take a longer time to prepare Sir, because we run out of ingredients.”
D. “I’m sorry Sir, our chef is slow in cooking, your order will take longer time to prepare.”
20. What will you suggest to a customer who is a weight watcher?
A. “May I suggest some healthy options like our Grilled Tanigue, complemented with a healthy Minestrone Soup and
Fern Salad.”
A. “May I suggest some healthy options like our Fried Hito, complemented with a healthy Crab Soup and Caesar Salad”
B. “May I suggest an Oyster Ceviche, Pork Sisig and Sinigang na Hipon”
C. “May I suggest a Binagoongang Crispy Pata, Cream of Mushroom Soup & Vegetable Salad”
21. What of the following question is incorrect if you are going to up-sell dessert?
A. “Do you want some dessert?”
B. “Would you care for a slice of our homemade Chocolate Layer Cake with dark chocolate ganache and raspberry filling?”
C. “Would you like to try our delicious and mouthwatering halo-halo?”
D. “May I bring you a serving of our famous black forest cake or would you rather have a banana split?”
22. Prince Alden & Princess Phoebe wants to have a wedding reception in your famous restaurant. Which type of service
will you apply so that assembling food would be less tedious?
A. French Service B. American Service C. Silver/Russian Service D. Lauriat/Family Service
23. Shawie ordered Black Forest Cake and Brewed Coffee. How would you fill her cup with coffee?
A. Pour the coffee on the right side of the guest and fill the cup ¾ full.
B. Pour the coffee on the left side of the guest and fill the cup ¾ full.
C. Pour the coffee on the left side of the guest and fill the cup approximately mid-level
D. Pour the coffee on the right side of the guest and overfill the cup.
24. The guest paid cash for his meals. How will you reply to the guest if you received P1,500.00 as payment for his order
worth P1,400?
A. “Sir, I received P1,500.00
B. “Sir, I received P 1000.00
C. “Sir, I received P1,500.00, should I keep the change?”
D. “Sir, I received P1,500.00, I’ll be back for your change”
25. What will you say to the guest before entering her/his room during room service?
A. “Good morning Ma’am / Sir.”
B. “Good morning. Here’s your breakfast.”
C. “Good morning Ma’am/Sir. Here is your breakfast.”
D. “Good morning Ma’am/Sir. Here is your breakfast. May I come in?”
26. Which of the following descriptive phrase is NOT useful for convincing a customer in sales presentation?
A. Hot and spicy Caldereta C. Hot steaming soup of the day
B. Tender and juicy Sirloin D. Expensive and refreshing drink
27. Which of the following is an appropriate wine and food pairing?
A. Chardonnay and white meat C. Red wine with crabs
B. Dessert wine and hard cheese D. Dessert wine with green vegetables
28. Which of the following statement is incorrect?
A. Serve hot food hot, cold foods cold
B. Complete the set-up of cutleries before proceeding to the service
C. Serve foods in proper sequence—heaviest to lightest
D. Alert the guest upon approaching the table and say “Excuse me.”
29. In assisting the diners, which among the following guidelines is true?
A. Do not talk to the children as your serve them
B. Position children within easy access of washrooms, exits and fire exits.
C. Do not wait for the cigarette butts to accumulate before changing an ashtray.
D. Another duty of the supervisor is changing ashtrays in the establishment’s smoking section.
30. Which of the following wines should be served chilled at 8 C – 9 C?
A. White wine B. Red wine C. Champagne D. Sparkling wine
31. In checking the information indicated in the bill of the customer, which one is not included?
A. Name of guest and the server, table number, date, number of guests, items ordered & quantity of orders.
B. Whether all items that were served are properly charged
C. Sales tax and service charge are added to the bill
D. Right check is used both for food and beverage orders
32. Which of the following equipment/tool is NOT used in the room service?
A. Trays B. Plate Cover C. Room service menu D. Order slip
33. The ordered Crispy Pata of the customer is not yet ready. As a waiter, what will you say?
A. “Excuse me, Ma’am/Sir. Your Crispy Pata is not yet ready to be served.”
B. “Excuse me, Ma’am/Sir. Please wait for your Crispy Pata.”
C. “Your Crispy Pata is uncooked yet, please be patient in waiting.”
D. “Your Crispy Pata will be ready in 30 minutes. Shall I get you a bottle of cold beer while you wait or would you like
to savor one of our appetizers? You have a choice of Ceviche, and hors d’oeuvre serving of Calamares?”
34. In listening and identifying the concern or problem of a customer, which statement is correct?
A. Focus your eye contact on him, ask questions, nod to acknowledge his statement.
B. You can correct wrong impressions if the customer is rude or shouting.
C. If the comment is an unsound accusation, disprove his accusation
D. You may interrupt and dig for details of his concern or complaint if the customer is wrong.
35. Drink was spilled over the dress of the customer due to recklessness of waiter. In handling the situation, which of the
following is improper?
A. Wipe out spills right away and call the manager to pacify the guest and if laundry service is available, offer to
launder the dress spilled with drink.
B. Sincerely apologize and make a peace offering like a complimentary dessert.
C. Offer the customer to answer for the laundry cost of his/her garment or just waive the charges for his/her meal.
D. Simply apologize to the customer by saying sorry with feelings.
36. Why is it important for a waiter to have a mastery of food and beverages offered to the restaurant where he is employed?
A. To enable the waiter to make appropriate suggestions when the customers inquires
B. To be able to sell food and beverages to wealthy customers
C. To be able show that he is intelligent and knowledgeable
D. To enable the waiter to give good impression to his manager or supervisor
37. How would you suggest a glass of white wine to the customer?
A. “May I bring you a glass of Chardonnay to complement your Steak Tanigue?”
B. “May I bring you a glass of Pinot Noir to complement your Steak Tanigue?”
C. “May I bring you a glass of Merlot to complement your Steak Tanigue?”
D. “May I bring you a glass of Cabernet Sauvignon to complement your Steak Tanigue?”
38. If the customer knows exactly what he wants in main course, does it mean the server cannot employ a few more up-
selling techniques anymore?
A. Yes, because the customer already know what he wants to order.
B. Yes, because the customer may feel that you are too pushy.
C. No, you could still ask if he would like to add a soup or salad to his main course.
D. No, you could still suggest another main course.
39. Do you think mentioning the name of the dish like “Your Pepper Steak, Sir” is important in serving food?
A. No, because the customer already know what he ordered.
B. No, because the customer sees what is being served to him.
C. Yes, to confirm that the proper dish is being served to the right customer.
D. Yes, to be not too silent in serving foods to the customers.
40. Evaluate which classification of wines is usually served as aperitif or before dinner drink that is believed to have medical
value?
A. Still or natural wines B. Aromatic wines C. Fortified wines D. Sparkling wines
41. Which of the following phraseology is the best to say to the customer if you’re having a difficulty obtaining approval
with his credit card?
A. Sir, your credit card is not good. Give me other credit card
B. Sir, I have difficulty obtaining credit approval for your credit card, please pay your bill in cash instead.
C. Do you mind settling the bill in cash?
D. Sir, I have difficulty obtaining credit approval for your credit card, do you have any other card?
42. How would you handle an intoxicated customer?
A. Serve alcoholic drink even if he is heavily drunk, anyway he will pay his order.
B. Use rude language or humiliating statements or any aggressive reactions so that the customer will have a sense of
shame.
C. When the drunk customer begin to act in an scandalous and disturbing manner, alert your manager who will escort
him to a more private place in the restaurant.
D. Offer food or coffee instead of alcohol unless he shows signs of vomiting or choking that no food or drink is
advisable.
43. How would you properly monitor the movement of supplies and equipment so that losses can be easily traced?
A. Fill up the control sheet
B. Fill up the room service order form
C. List the supplies and equipment used in room service
D. The room service attendant must get the supplies and equipment immediately after using.
44. How would you design a new menu for the new established restaurant?
A. Include names of dishes and promos
B. Design it with complete components of the menu preferably with pictures and descriptions of dishes and prices
A. Only foods without allergens are included in the menu
B. Design it attractively and include more vegetarian dishes for healthy options
45. What would happen if white wine is NOT chilled at an appropriate temperature before serving it to the customer?
A. It has no effect on the white meat
B. The white meat will tastes good
C. It destroys the wine’s character and taste
D. It increases the guest’s appreciation of the wine
46. Create a possible solution so that the food is served to the right person. Which of the following is the best?
A. Use a system coding
B. Don’t forget to ask the guest what did he/she orders
C. Ask the manager to accompany you in serving the food
D. Memorize the dish ordered by every customer
47. The waiter in Fortune Restaurant develop precautionary measures in carrying loaded trays. Which of the following
should NOT be included?
A. Place heavy items on the center to keep it balanced.
B. Bend the knees, not the back, when picking up a tray
C. Carry the loaded trays with your two hands at waist level
D. Bend the knees, not the back, when picking up a tray and when putting it down.
48. What advice would you give to a new waiter when serving water EXCEPT one?
A. Place water in a water pitcher
B. Place a dry table napkin at the bottom of the pitcher to wipe off the moisture
C. Pour the water on the left side of the guest with the table napkin underneath the pitcher.
D. Pour the water on the right side of the guest with the table napkin underneath the pitcher
49. What will you say if you will suggest a toast of champagne when guests are dining for a special celebration?
A. Would you like to have champagne for your celebration?
B. May I suggest a toast of Pinot Noir to highlight the occasion?
C. It seems that the group is celebrating a special occasion, may I suggest a toast of red wine?
D. It seems that the group is celebrating a special occasion, may I suggest a toast of Champagne to highlight the
occasion?
50. What possible solution will you do if a foreign object was found in the food like insect, staple wire, or plastic?
A. Apologize and get a replacement before taking out the contaminated food.
B. Waive the charges for the guest’s meal.
C. Apologize and take out the contaminated food and secretly remove the foreign object found in the kitchen then
serve it again.
D. Apologize and take out the food and cancel the charges for the guest’s meal.