Tesda Oral Question

UNIT OF COMPETENCY: PROVIDE RESTAURANT SERVICES
1. What comprises the mise-en-place?

• Condition of tables and chairs • Filling of condiments
• Sanitary linens • Condition of menu cards
• Clean and sanitized table appointments • Knowledge of the menu for the day
• Flower arrangement
2. What is a waiter's friend?

• A corkscrew or wine opener
3. What are the common electrical appliances found in the waiter’s station?
• Coffee or tea warmer
• Bread warmer
4. Give some techniques on how you can welcome guests to make them feel comfortable and safe.
The following are some of the techniques that could help in welcoming guests:
• Know the reservations for the day to have an idea as to the incoming guests and the bulk of
expected guests.
• Try to remember the names of the guests, particularly the regular guests.
• I will always address our guests Sir/ Madam, if not by their names to show how important they are
to the establishment.
• Give extra attention by asking: "Is there anything else that you need Sir?” or “How do you find your
meal, Madam?”
5. When is the wine list offered to the guest and why?
• After they have ordered their food the wine steward to be able to make a food and wine pairing or
make the correct recommendation.
6. How many wine lists do you need to present for a table of four (4) guests with a host?
• Only one (1) wine list and to be presented to the host of the table
7. Explain the importance of up-selling to the hotel/restaurant operation.
Upselling is very important in food service because of the following reasons:
• The guests are not aware of all the food that we offer.
• Due to several selections, the guests tend to just choose some food items.
• Some terms are unfamiliar to the guests, unless we offer and explain to them, they will not order.
• We know that children will love to eat anything sweet, let's offer it.
• The unpopular menus can be introduced through upselling.
• Above all, up-selling could help increase our sales for the day.
• Up-selling skill is a test of waiters' concern for the establishment and the manifestation of
managerial skills.
8. Case study. Explain what went wrong.

After the guests have given their orders and the waiter leaves the table, the waiter returns to the table
and does the up-selling by recommending some menu items. During such time, the guest changed their
minds and canceled the previously ordered menu items, instead, they ordered just the recommended
menu item. What was wrong?
Answer: The waiter did an upselling; however, it was the wrong timing. He should have served the
ordered food first before offering other items. Otherwise, he should have offered unpopular menus while
they were choosing yet.
9. What are the different table service styles?
American table service French Table Service
Russian table Service Buffet Table Service
English Table Service
10. Enumerate the steps of the sequence of table service. (Answer should be in order)
Answer:
1. Welcoming/ Greeting of guest 8. Serving food orders
2. Seating the guest 9. Crumbling/ brushing table
3. Taking beverage orders 10. Presenting the bill
4. Serving Pre-meals drinks 11. Receive payment
5. Presenting the Menu 12. Bidding goodbye
6. Taking Food orders 13. Clearing the table
7. Correcting Covers 14. Preparing a report
11. What will you do when the receptionist seats the guests at a table that is not cleared yet?
• Greet the guest.
• Ask permission to clear and set up the table.
12. Enumerate the steps of opening a sparkling wine bottle.
• Prepare needed mise-en-place
• Hold the bottle at a 45-degree angle to the body, pointed away from the guest.
• Present the bottle to the host.
• Remove the foil and wire cap/cage.
• Place a napkin on the cork.
• Twist the bottle to loosen the cork and remove the cork slowly without sound.
• Pour wine.
13. What is the correct temperature when serving red wine?
• Room temperature ( 15. C to 18C to 65F)
14. Give at least five (5) common incidents that may occur in the restaurant.
Answer: (Any of the following)
• Spillages • Unsatisfactory appearance
• Returned food • Dealing with children
• Lost property • Lost Children
• Illness • Customer mobility
• Alcohol overconsumption • Allergy to food
15. What is the first thing to do when an incident occurs?

• Acknowledge the complaint
16. What are the common reasons for guests to return food?
• Wrong order delivered
• Poor presentation
• Food is not cold/ hot enough
• Sanitation (objects in food)
• Taste
17. What are the things to do when a guest complains?

• Listen attentively and acknowledge the complaint
• Apologize
• Restate the complaint briefly back to the customer to show you have listened and understood
• Agree by thanking the customer for bringing the matter to your attention
• Act quickly, quietly and professionally
• Follow up if the complaint was addressed
18. How will you handle guest needs with restrictions on allergies?
• Inquire about the specific restrictions/allergens
• Suggest alternative food items.
19. How will you handle a guest with signs of intoxication requesting more bottles of hard drinks?
• I will acknowledge his being happy in the restaurants, then I will say a white lie that we ran out of
stocks, but we will be happy to serve him again next time. I could also do suggestive selling by
offering coffee or hot soup.
UNIT OF COMPETENCY: PROVIDE ROOM SERVICE
1. What is relevant information to check to avoid mistakes?

• Check the orders
• Amount of the bill
2. What is a “Doorknob” menu?
• A type of room service menu placed in the guestroom, which lists the times that breakfast, can be
served with a limited number of breakfast items. Guests select what they want to eat and the time
they want the food delivered, then hang the menu outside the door on the doorknob. The menus
are collected, and the orders are prepared and sent to the rooms at the specified times.
3. What are the standard amenities set in the tray/ trolley during breakfast?
• Sugar and cream
• Jam and marmalade
• Cup and saucer
• Silverware(dinner knife, dinner fork and teaspoon)
• Folded napkin
4. What will you do upon reaching the guest room?

• Knock the door
• Mention room service
• Greet the guests
• Set the table accordingly
5. What will you do after placing the tray/ trolley inside the room?
• Ask the guest to acknowledge the service by signing the delivery slip

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UNIT OF COMPETENCY: PROVIDE RESTAURANT SERVICES

1. What comprises the mise-en-place?

2. What is a waiter's friend?

8. Case study. Explain what went wrong.

15. What is the first thing to do when an incident occurs?

17. What are the things to do when a guest complains?

UNIT OF COMPETENCY: PROVIDE ROOM SERVICE

1. What is relevant information to check to avoid mistakes?

4. What will you do upon reaching the guest room?

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