A sideboard is a storage for holding dining room equipment’s. Placed in a corner of a restaurant or the purpose of;

Which of the following is performed in the guests’ left side?

Which of the following is performed at the guests’ right side?

Where in the traditional table setting is the dinner fork placed?

What does mise-en-place mean?

A place for servers’ workstation in the preparation of a food service area and keeps all the equipment required for service

Upper shelf of the sideboard should be clean and have good space with the items placed on it except;

For wiping hands wiping the mouth protecting clothing when eating

A collective name given to dinner plates, breakfast plates, side plates, soup bowls, cereal bowls and dessert bowls.

Sometimes called Silverware and it refers to the equipment used for eating and serving food at table.

Food service operation may be carried out depending on the different factors except;

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?

A restaurant type that menu keeps on adjusting and changing to the demands of the marketplace.

. Taking reservation helps a lot on the part of the diner because;

An advanced booking by customers to hold a table.

It typically reflects the owner’s cultural identity

Which of the following is the list of all the food and drinks being presented to the guests for their choice?

Which of the following is appropriate to say if the guest has no reservation?

Food is purchased then stored either chilled or frozen for later use. It will be portioned and reheated and served to the customers

Where will you set the ordered cup of coffee in a standard formal table set up?

A printed record of the amount owed for goods supplied for services render written statement of charges

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?

This makes the food appealing but distracts the mood from a warm romantic atmosphere.

A good dining experience of a guest begins at the very moment starts when;

What is the standard serving facility of the restaurant upon arrival of the guest.

What will you do after escorting and seating the guests at their table?

It is usually defined by its output of products, to satisfy the various demands of food & drinks of people.

Are characterized by highly trained chefs preparing complex food items, exquisitely presented.

. This system is commonly used in cafeterias, restaurants, school canteen and small hospitals, which they produce their food onsite.

The most effective system when mass production for food is required.

. A skilled and experienced waiter who is assigned to handle the gueridon cart.

The skilled waiter prepares and cook the food and then serve to the customer by the waiter called’

A way of dressing up a table to make it presentable and elegant.

A sincere __________will put the customers at ease and start the service on a positive attitude.

A well-groomed individual who is present at the entrance of the dining room or restaurant.

China ware, flat wares, bowls are considered _____________.

When completing the set-up, cutlery should be place according to the manner of using it from ______________

For one or two guests, it is advised to lead them to a four-seater table.

. Standing fan and goblet fan has same procedure when folding the napkin.

Food and Beverage service not only provide service but it also serves dishes that make the customer satisfies.

No show of the guest during the reservation time means increasing revenue of the restaurant.

Credit cards are used to guarantee the reservation of the person.

Every food establishments accepts reservation.

When completing the set-up, cutlery should be place according to the manner of using it from inside to outside.

Preparing the table skirting needs planning first on what design to create before doing.

Having a designated person responsible for taking orders will avoid the chances of “double Booking” scenario.

Appropriate linens should be used according to the size of the table.