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FOOD AND BEVERAGE NCII

Quiz by Ma. Leilanie Turalde

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20 questions
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  • Q1
    What type of an advance arrangement is made to book a table in a certain restaurant?
    Table Setting
    Dining Reservation
    Table Set up
    Fast food
    30s
  • Q2
    Which type of reservation system 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?
    Web reservation
    Online Reservation
    Central Reservation System
    Manual Reservation
    30s
  • Q3
    Which one is NOT an acceptable restaurant telephone etiquette?
    Be sensitive to the tone of your voice
    Always speak into the telephone receiver with an even and low tone of voice
    Allow interruptions to occur during conversation
    Always identify yourself at the beginning of all calls
    30s
  • Q4
    Which choice best describes the given statement: “Making sure that the caller is pleased with result and that everything you promised is delivered”?
    Thanking the caller
    Asking question about everything
    Answering the call with greetings professionally
    Following up the call
    30s
  • Q5
    What type of food-service system is the most commonly used system in different food establishments?
    Conventional Food Service System
    Centralized (Commissary) Food Service System
    Ready – Prepared Food Service System
    Assembly – Food Service System
    30s
  • Q6
    What is the purpose of checking the contrast as well as the color between table appointment and centerpiece?
    Achieves proper distance between each table appointments
    Achieves balance coordination between table appointments.
    Harmonizes the table setting
    Signifies the mode and motif of the occasion
    30s
  • Q7
    Which of the following is considered to be the primary importance of proper table setting?
    Affects the mood of the meal and the diner’s enjoyment which can even affect their digestion
    Makes the guest feel extra special and promotes correct table etiquette
    Serves as a guide for the server to identify the next course
    Saves space on the table and makes the serving more efficient
    30s
  • Q8
    Which factor significantly affects the immediate consciousness of guests when entering the restaurant?
    Decor
    Views
    Music
    Ambiance
    30s
  • Q9
    It is also known as Gueridon type of table service
    French Style
    American Style
    Russian Style
    English Style
    30s
  • Q10
    Water goblet should be kept to the right of the cover and at the tip of the knife
    False
    True
    30s
  • Q11
    The cutting edge of knife should face to the left.
    False
    True
    30s
  • Q12
    Silverware is set about 2 inches from the edge of the table
    True
    False
    30s
  • Q13
    Dinner plates and soup bowls are examples of silverware.
    True
    False
    30s
  • Q14
    Credit cards are used to guarantee table reservations.
    True
    False
    30s
  • Q15
    Coffee spoons are set to the right of the knives
    True
    False
    30s

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