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    Institutional Assessment in Food and Beverage Services

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    Caren Fontijon
    This document contains an institutional assessment test for Food and Beverage Services NC II. The test has multiple choice, enumeration, and essay questions to assess understanding of key concepts in food and beverage service such as table setting procedures, serving food and beverages, handling guest complaints, and more. It emphasizes the importance of customer satisfaction and following proper sanitation and service standards in the food service industry.

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    Institutional Assessment in Food and Beverage Services

    Uploaded by

    Caren Fontijon
    2K views4 pages
    This document contains an institutional assessment test for Food and Beverage Services NC II. The test has multiple choice, enumeration, and essay questions to assess understanding of key concepts in food and beverage service such as table setting procedures, serving food and beverages, handling guest complaints, and more. It emphasizes the importance of customer satisfaction and following proper sanitation and service standards in the food service industry.

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    This document contains an institutional assessment test for Food and Beverage Services NC II. The test has multiple choice, enumeration, and essay questions to assess understanding of key concepts in food and beverage service such as table setting procedures, serving food and beverages, handling guest complaints, and more. It emphasizes the importance of customer satisfaction and following proper sanitation and service standards in the food service industry.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views4 pages

    Institutional Assessment in Food and Beverage Services

    Uploaded by

    Caren Fontijon
    This document contains an institutional assessment test for Food and Beverage Services NC II. The test has multiple choice, enumeration, and essay questions to assess understanding of key concepts in food and beverage service such as table setting procedures, serving food and beverages, handling guest complaints, and more. It emphasizes the importance of customer satisfaction and following proper sanitation and service standards in the food service industry.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Technical Education and Skills Development Authority

    SAMAR NATIONAL SCHOOL OF ARTS AND TRADES

    Institutional assessment in
    Food and Beverage Services NC II

    Name: __________________________Course: ___________________Date: _____________

    Test I - Multiple choice


    Direction: Read the question carefully and choose the correct letter and encircle the letter of
    your choice.

    1. The business sector which can provide the tourist with their accommodation, Food and
    Services and Transportation.
    a. Tourism c. Transportation
    b. Hotel d. Restaurant
    2. The key person who is responsible for the entire operation of F&B department.
    a. Supervisor c. Chef
    b. Manager d. Receptionist
    3. The personnel who is responsible to remove the soiled dishes from the table.
    a. Food attendant c. Bus boy
    b. Waiter d. All of the above
    4. What is the specific glassware that is used to serve a Carlo Rossi?
    a. Red wine glass c. Water goblet
    b. White wine glass d. Champagne flute glass
    5. An establishment that is provide Food and Beverage services to the guest.
    a. Canteen c. cafeteria
    b. Restaurant d. All of the above
    6. A term in the F&B Department of picking the food from the kitchen into the dining area.
    a. Bus out c. try out
    b. Dish out d. sold out
    7. Which one is a hallow ware?
    a. Diner plate c. Cutleries
    b. B&B plate d. Cream and Sugar container
    8. In the table setting procedures of service, knives and spoon are placed on what portion
    in the table.
    a. Left side
    b. Positon on the bread and butter plate
    c. Right side
    d. Left side of the water glass or goblet
    9. A type of fork that is used for the appetizer.
    a. Oyster fork c. Cocktail fork
    b. Salad fork d. Fish fork
    10. A type of table design using the cloth to make it presentable or eye appealing to the
    guest.
    a. Table covering c. table skirting
    b. Table setting d. table napkin folding
    11. How do you assist the guest when seating?
    a. By pulling out the chair
    c. By pulling out the pushing back the chair
    d. By letting the guest do all by her/himself
    e. None of the above
    12. What important “tool” is being used in proper serving of foods and drinks?
    a. Platter c. Tray
    b. Plate d. Hand
    13. What is the last sequence of food service?
    a. Bussing out the dishes c. Crumbing/Brushing table
    b. Preparing report d. Clearing the table
    14. When is the proper time to use the bill holder?
    a. When the costumer/guest ask for another order
    b. When the costumer/guest pay the total amount his/ her bill
    c. When the waiter serves the order to the guest
    d. All of the above
    15. Food must be cooked promptly by trained and experienced ___________
    a. Cashier c. Waiters
    b. Manger d. Cook
    16. High standards of cleanliness and sanitation should set-up in every food outlet. Why?
    a. To ensure that healthy regulations for food service are followed
    b. To ensure the safety hygiene for guest/costumer
    c. To ensure clean environment
    d. All of the above
    17. What is mice-in-place?
    a. Location of the service
    b. Putting in place the needed materials
    c. Preparing of the service
    d. All of the above
    18. Which of the following is the best attribute of a server?
    a. Inattentive c. active listener
    b. Loss of common sense d. Careless
    19. A menu listing dishes available on a particular day.
    a. A la carte c. Table d’hote
    b. Carte de jour d. Main course
    20. A beverage that is serve to the guest for refreshment before the meal.
    a. Juice c. Cocktail
    b. Beer d. Wine
    21. An individual piece of linen which is used to protect the clothing or wipe the mouth
    during meal.
    a. Table napkin c. Top cloth
    b. Table cloth d. skirting cloth
    22. A technique used to provide information to the customers.
    a. Promotion c. Suggestive selling
    b. Advertisement d. Feed backing
    23. When arriving the guest room first thing to do is?
    a. greet the guest c. Call the guest name
    b. thanks the guest d. Firmly knock the door
    24. When is the best time to use substitute technique?
    a. before eating
    b. After eating dessert
    c. when the item is a lot of stock
    d. when the item is not available
    25. Which of the following item used to carry the food order by guest?
    a. Hand c. Trolley
    b. Cart d. All of the above
    26. It is used to place the Bill.
    a. Tray c. Change plate
    b. Change tray d. Bill Folder
    27. In entering the guest room, a room attendant must be aware.
    a. Approach the room quietly
    b. knock firmly and announce
    c. listen for the response and react accordingly
    d. all of the above
    28. Room service taker is required to record the following.
    a. Name of the guest c. Time and date
    b. Room number d. All of the above
    29. How will you receive the telephone calls?
    a. Greet the guest, Announce your name and your department
    b. Greet the guest, announce your department and your name
    c. Announce your department and your name then greet the guest
    d. Announce your name and your department then greet the guest
    30. An expression of dissatisfaction on a consumer’s behalf to a responsible party.
    a. Costumer service c. Customer’s feedback
    b. Costumer’s complaint d. costumer is always right

    TEST II- ENUMERATION


    1. What are the different types of table setting?
    2. Give at least five (5) factors that influence an awesome restaurant atmosphere
    3. Give at least five (5) stations in the restaurant.
    4. What are the 3’s standard procedure in bussing out the soiled dishes?
    5. Give at least five (5) responsibilities of the waiter?
    6. What are the four (4) docket system that used in the restaurant?
    7. What are the different types of menu in the restaurant?
    8. Give at least five (5) reasons why guest have complaints.
    9. Give at least five (5) common special request from the guest?
    10. What are five (5) key active listening techniques?
    TEST IV – ESSAY

    1. How will set a table following the procedure?


    2. What is the procedure of serving the food?
    3. What is the procedure of serving the beverages?
    4. How to welcome a guest in the restaurant?
    5. What is the importance of proper handling in the table service?
    6. How to provide room service?
    7. What is the proper way to receive telephone call?
    8. What is the importance of the guest complaint?
    9. Why costumer have their complaints?
    10. How to handle guest complaints?

    A NEGATIVE MIND WILL NEVER GIVE YOU A POSITIVE LIFE


    Don’t dream your LIFE, Live your DREAMS
    GOODLUCK!!!

    Prepared by:
    RONMEL L. MERCADO
    Trainer

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