LONG TEST IN FBS(2nd Quarter)
Quiz by Nonita Banawis
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- Q1
. It is the list of food and drinks offered to the guest in a restaurant/establishment.
order slip
menu
recipe
beverage list
30sTLE_HEFBS9- 12PP-IIIa-1 - Q2
Why is it necessary to set-up a reserved table prior to the arrival of the guest?
for the convenience of the guest that they reserved the table in advance
a. Because the guest is eager to see the set up of table upon arrival
to lessen of the task of the server.
a. to avoid a long wait of the food to be served
30sTLE_HEFBS9- 12AS-Ia-b-1 - Q3
What will you do after escorting the guest at their table?
Present the menu to the guest
complimentary bread
Take the orders of the guest
a. Unfold the napkin and gently placed it on the lap of the guest
30sTLE_HEFBS9- 12GO-IIa-b-1 - Q4
. A type of menu that offers a complete meal with a fixed price.
ala carte
lauriat
a. Tabled’ hote
a. Combo meal
30sTLE_HEFBS9- 12PP-IIIa-1 - Q5
The following is the proper way of taking orders except;
Repeat the order for the guest
a. Take the orders starts from the ladies and next to the gentlemen but last is the host
Write the orders in two copies for the kitchen, and for the waiter
Approach the customer and say can I take your orders now?
30sTLE_HEFBS9- 12GO-IIe-f-3 - Q6
When taking orders what kind of food would you suggest to a guest who is in a hurry because he has a meeting to attend to after his15minutes break?
A food that is ready to be served
Specialty food for the day
Ready to cook food
A bestseller food of the restaurant
30sTLE_HEFBS9- 12GO-IIe-f-3 - Q7
Which is the standard sequence of serving food to the guest :
Dessert, salad, appetizer, soup, main course
Appetizer, soup, salad, main course, dessert
Main course, soup , dessert, appetizer
Soup, salad, appetizer, main course
30sTLE_HEFBS9- 12RS-IVc-3 - Q8
Which is the correct way of serving complimentary bread tothe guest?
Ask the guest to if she wants to try the complimentary bread
Let the guest choose from the available breads
Serve bread according the preference and requested number of pieces of bread
Serve the bread on the left side of the guest by placing it to the bread plate on theleft side of the table
30sTLE_HEFBS9- 12RS-IVc-3 - Q9
What kind of menu that is portioned separately and allowing guest to choose what to order within his budget.
Tabled’ hote
Ala carte
. Chef’s menu
. California menu
30sTLE_HEFBS9- 12RS-IVc-3 - Q10
Which is the correct way of serving aperitif to the guest?
Serve the aperitif at the front of the guest
Serve the aperitif at the left side of the guest
Serve the aperitif at the right side of the guest
Serve the aperitif at the back of the guest
30sTLE_HEFBS9- 12RS-IVc-3 - Q11
Which of the following is the correct sequence in table service :
m. escort and seat the guest
n. offer a complimentary bread
o. unfold napkin
p. present the menu
q serve water
r. take the orders
P-R-Q-M-N-O
M-O-Q-P-R-N
Q-P-R-M -O-N
N-Q-P-R-M-O
30sTLE_HEFBS9- 12RS-IVc-3 - Q12
What is the purpose of aligning the color of center piece and the table appointments?
all of the above
to achieve balance and coordination and distance in each table appointments
Make a harmonious color and pleasing with appeal to the eye
signifies the mode and motif of the event
30sTLE_HEFBS9- 12AS-Ic-d-2 - Q13
Why is there a need to set up the table in a fine dining restaurant?
it affects the mood and ambiance of the meal and enjoyment while dining
all of the above
It makes the guest feels extra special having this kind of fine dining experience
For easy and efficient serving of each meal.
30sTLE_HEFBS9- 12AS-Ie-f-3 - Q14
What consideration do we make in choosing dessert?
dark sweet
so sweet
very sweet
not sweet
30sTLE_HEFBS9- 12GO-IIe-f-3 - Q15
What do you call a table set up made prior to the arrival of the guestand based on stablishment standard policy.
American set up
informal set up
basic set up
formal set up
30sTLE_HEFBS9- 12GO-IIe-f-3