
FOOD AND BEVERAGE NCII
Quiz by Ma. Leilanie Turalde
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20 questions
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- Q1What type of an advance arrangement is made to book a table in a certain restaurant?Table SettingDining ReservationTable Set upFast food30s
- Q2Which 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 reservationOnline ReservationCentral Reservation SystemManual Reservation30s
- Q3Which one is NOT an acceptable restaurant telephone etiquette?Be sensitive to the tone of your voiceAlways speak into the telephone receiver with an even and low tone of voiceAllow interruptions to occur during conversationAlways identify yourself at the beginning of all calls30s
- Q4Which choice best describes the given statement: “Making sure that the caller is pleased with result and that everything you promised is delivered”?Thanking the callerAsking question about everythingAnswering the call with greetings professionallyFollowing up the call30s
- Q5What type of food-service system is the most commonly used system in different food establishments?Conventional Food Service SystemCentralized (Commissary) Food Service SystemReady – Prepared Food Service SystemAssembly – Food Service System30s
- Q6What is the purpose of checking the contrast as well as the color between table appointment and centerpiece?Achieves proper distance between each table appointmentsAchieves balance coordination between table appointments.Harmonizes the table settingSignifies the mode and motif of the occasion30s
- Q7Which 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 digestionMakes the guest feel extra special and promotes correct table etiquetteServes as a guide for the server to identify the next courseSaves space on the table and makes the serving more efficient30s
- Q8Which factor significantly affects the immediate consciousness of guests when entering the restaurant?DecorViewsMusicAmbiance30s
- Q9It is also known as Gueridon type of table serviceFrench StyleAmerican StyleRussian StyleEnglish Style30s
- Q10Water goblet should be kept to the right of the cover and at the tip of the knifeFalseTrue30s
- Q11The cutting edge of knife should face to the left.FalseTrue30s
- Q12Silverware is set about 2 inches from the edge of the tableTrueFalse30s
- Q13Dinner plates and soup bowls are examples of silverware.TrueFalse30s
- Q14Credit cards are used to guarantee table reservations.TrueFalse30s
- Q15Coffee spoons are set to the right of the knivesTrueFalse30s