Prepare Service Stations and Equipment 2.1 Stock supplies necessary for service 2.2 Clean, wipe and put tableware and dining room equipment in their proper places 2.3 Check the cleanliness and condition of all tables, tableware and dining room equipment 2.4 Fill water pitchers and ice buckets 2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks and tops of the bottles 2.6 Promote special tent cards and similar special displays 2.7 Check equipment and prepare for service 2.8 Apply food hygiene and Occupational Health & Safety measures
Set-Up tables in the dining area 3.1 Set table according to the standards of the food service establishment 3.2 Set covers correctly according to the predetermined menu 3.3 Wipe and polish tableware and glassware before they are set up on the table 3.4 Fold properly and laid cloth napkins on the table appropriately according to napkins folding style 3.5 Skirt properly buffet or display tables taking into account symmetry, balance and harmony in size and design
Take table reservations 1.1 Answer inquiries promptly, clearly and accurately 1.2 Ask pertinent questions to complete the details of the reservations 1.3 Record reservation data on forms accurately based on establishment’s standards 1.4 Repeat and confirm details of the reservations with the customer 1.5 Provide additional information about the food service establishments
Set the mood/ambiance of the dining area 4.1 Adjust light according to time of the day 4.2 Arrange tables, chairs and other dining room furniture to ensure comfort and convenience of the guest 4.3 Play appropriate music when applicable 4.4 Clean and dry floors/carpets 4.5 Adjust air conditions or cooling units for the comfort of the guest 4.6 Set up decorations according to theme or concept of the dining room
Listen to the Customer’s Complaint 1.1 Obtain the entire story or issue of concern from the guests without interruption 1.2 Note the details of the guest complain or concern 1.3 Give full attention to the complaining guest 1.4 Paraphrase guest complain to determine if the concern is correctly understood
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Q 1/50
Score 0
A sideboard is a storage for holding dining room equipment’s. Placed in a corner of a restaurant or the purpose of;
60
b. Easily clear the dining
b. Easily clear the dining
. Eliminate the need for waiters/s to make frequent trip to the kitchen
b. Easily clear the dining
Q 2/50
Score 0
Which of the following is performed in the guests’ left side?
60
b. Replenishing or changing flatware
Setting and clearing the table
. Pouring beverage and presenting bottles
a. Presenting and serving food
50 questions
Q.
A sideboard is a storage for holding dining room equipment’s. Placed in a corner of a restaurant or the purpose of;
1
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
Which of the following is performed in the guests’ left side?
2
60 sec
TLE_HEFBS9- 12AS-Ie-f-3
Q.
Which of the following is performed at the guests’ right side?
3
60 sec
TLE_HEFBS9- 12AS-Ie-f-3
Q.
Where in the traditional table setting is the dinner fork placed?
4
60 sec
TLE_HEFBS9- 12AS-Ie-f-3
Q.
What does mise-en-place mean?
5
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
A place for servers’ workstation in the preparation of a food service area and keeps all the equipment required for service
6
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
Upper shelf of the sideboard should be clean and have good space with the items placed on it except;
7
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
A cloth little longer than the table on which they are used. They are often used alongside placemats and are placed across the middle for the dining table lengthwise.
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60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
For wiping hands wiping the mouth protecting clothing when eating
9
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
A collective name given to dinner plates, breakfast plates, side plates, soup bowls, cereal bowls and dessert bowls.
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TLE_HEFBS9- 12AS-Ic-d-2
Q.
Sometimes called Silverware and it refers to the equipment used for eating and serving food at table.
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60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
What is the first fold in folding pyramid?
12
60 sec
TLE_HEFBS9- 12AS-Ie-f-3
Q.
The second fold in folding bird of paradise is;
13
60 sec
Q.
Food service operation may be carried out depending on the different factors except;
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60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
Linabelle came from school and feel so hungry after her last subject. She wants a restaurant that will cater her hunger. What type of restaurant can you suggest to her?
15
60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
A restaurant type that menu keeps on adjusting and changing to the demands of the marketplace.
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TLE_HEFBS9- 12AS-Ia-b-1
Q.
. Taking reservation helps a lot on the part of the diner because;
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TLE_HEFBS9- 12AS-Ia-b-1
Q.
An advanced booking by customers to hold a table.
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TLE_HEFBS9- 12AS-Ia-b-1
Q.
It typically reflects the owner’s cultural identity
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TLE_HEFBS9- 12AS-Ia-b-1
Q.
Which of the following is the list of all the food and drinks being presented to the guests for their choice?
20
60 sec
TLE_HEFBS9- 12AS-Ie-f-3
Q.
Which of the following is appropriate to say if the guest has no reservation?
21
60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
Food is purchased then stored either chilled or frozen for later use. It will be portioned and reheated and served to the customers
22
60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
Where will you set the ordered cup of coffee in a standard formal table set up?
23
60 sec
TLE_HEFBS9- 12AS-Ie-f-3
Q.
A printed record of the amount owed for goods supplied for services render written statement of charges
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60 sec
TLE_HEFBS9- 12AS-Ie-f-3
Q.
Mr. Duterte was assigned as an organizer in the debut party. He wants to set the venue a mood of inviting environment for the guest. What additional accessory will he use to achieve such mood or ambience?
25
60 sec
TLE_HEFBS9- 12AS-Ig-h-4
Q.
This makes the food appealing but distracts the mood from a warm romantic atmosphere.
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60 sec
TLE_HEFBS9- 12AS-Ig-h-4
Q.
A good dining experience of a guest begins at the very moment starts when;
27
60 sec
TLE_HEFBS9- 12GC-IVe-f6
Q.
What is the standard serving facility of the restaurant upon arrival of the guest.
28
60 sec
TLE_HEFBS9- 12GC-IVe-f6
Q.
What will you do after escorting and seating the guests at their table?
29
60 sec
TLE_HEFBS9- 12GC-IVe-f6
Q.
It is usually defined by its output of products, to satisfy the various demands of food & drinks of people.
30
60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
Are characterized by highly trained chefs preparing complex food items, exquisitely presented.
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TLE_HEFBS9- 12AS-Ic-d-2
Q.
. This system is commonly used in cafeterias, restaurants, school canteen and small hospitals, which they produce their food onsite.
32
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
The most effective system when mass production for food is required.
33
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
. A skilled and experienced waiter who is assigned to handle the gueridon cart.
34
60 sec
TLE_HEFBS9- 12GC-IVe-f6
Q.
The skilled waiter prepares and cook the food and then serve to the customer by the waiter called’
35
60 sec
TLE_HEFBS9- 12GC-IVe-f6
Q.
A way of dressing up a table to make it presentable and elegant.
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60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
A sincere __________will put the customers at ease and start the service on a
positive attitude.
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60 sec
TLE_HEFBS9- 12GC-IVe-f6
Q.
A well-groomed individual who is present at the entrance of the dining room or restaurant.
38
60 sec
TLE_HEFBS9- 12GC-IVe-f6
Q.
China ware, flat wares, bowls are considered _____________.
39
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
When completing the set-up, cutlery should be place according to the manner of using it from ______________
40
60 sec
TLE_HEFBS9- 12AS-Ie-f-3
Q.
For one or two guests, it is advised to lead them to a four-seater table.
41
60 sec
TLE_HEFBS9- 12GC-IVe-f6
Q.
. Standing fan and goblet fan has same procedure when folding the napkin.
42
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
Food and Beverage service not only provide service but it also serves dishes that make
the customer satisfies.
43
60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
No show of the guest during the reservation time means increasing revenue of the restaurant.
44
60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
Credit cards are used to guarantee the reservation of the person.
45
60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
Every food establishments accepts reservation.
46
60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
When completing the set-up, cutlery should be place according to the manner of using it from inside to outside.
47
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
Preparing the table skirting needs planning first on what design to create before doing.
48
60 sec
TLE_HEFBS9- 12AS-Ic-d-2
Q.
Having a designated person responsible for taking orders will avoid the chances of “double Booking” scenario.
49
60 sec
TLE_HEFBS9- 12AS-Ia-b-1
Q.
Appropriate linens should be used according to the size of the table.