Republic of the Philippines

Department of Education
Region III – Central Luzon
Schools Division Office of Pampanga
STA. MARIA NATIONAL HIGH SCHOOL
Sta. Maria, Minalin, Pampanga

FIRST PERIODIC TEST TLE- FOOD AND BEVERAGE SERVICES 10

S.Y. 2023-2024

Name: ___________________________________________ Date: _________________

Grade/Section: ____________________________________
I. MULTIPLE CHOICE. Direction: Identify the following statement describe in each number. Write
your answer in your answer sheet in CAPITAL letter.

1. An arrangement made in advance to have table at a restaurant.

A. Table setting B. Table reservation C. Table set up D. Fast food
2. A reservation system that depend 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.
A. Online Reservation System C. Reservation system
B. Manual Reservation System D. Reservation
3. The following are the telephone etiquette except one;
A. Always identify yourself at the beginning of all calls.
B. Be sensitive to the tone of your voice.
C. Allow interruptions to occur during conversation.
D. Always speak into the telephone receiver with an even and low tone of voice.
4. Make sure that the caller is pleased with result and that everything you promised was deliver.
A. Follow up the call. C. Ask questions about anything.
B. Thank the Caller. D. Answer the call enthusiastic and professional greetings.
5. Which material should be utilized by a reservation officer to know the products
information offered when initiating the manual reservations?
A. Manual charts B. Calendars C. Diary D. Brochures
6. Reservations are advanced table bookings made at a specific time.
A. True B. False C. Maybe D. answer not mentioned
7. An advantage of taking reservations is not that you know exactly how many guests you need to
feed.
A. True B. False C. Maybe D. answer not mentioned
8. Overbooking is not taking more reservations than the number of tables and seats available
A. True B. False C. Maybe D. answer not mentioned
9. Every food service establishment accepts reservations.
A. True B. False C. Maybe D. answer not mentioned
10. Will accepting reservations can limit the number of walk-ins to the restaurant?
A. Yes because the restaurant may have an idea of how many guests are coming.
B. Yes because the staff can already set the tables according to the number of guests.
C. No, because not all guests confirm their reservation.
D. No, because accepting reservation does not have a bearing when it comes to limiting number
of walk-ins.
11. Andrea is one of the servers that is assigned in morning shift. Before the end of her shift why
does she need to prepare the service station for the afternoon shift?
A. Because it is part of her job.
B. So that everything is ready for the afternoon shift.
C. So that there will be no problem when it comes to preparation of service station.
D. Because the afternoon shift has less time to prepare.
12. Mise-en-place is a French term which means ____________
A. put together B. put on hold C. put into place D. put somewhere else
13. These are triangular table displays which are folded in a way that is readable from both sides of
the displays.
A. Table Tent B. Table Cloth C. Table Napkin D. Table Sides
14. It is a very busy day in Bale Kapampangan, and you are one of the food and beverage
attendant to cater the guest. Though the restaurant offers buffet services, it also had some other
menus that are not served in the buffet table that can be ordered separately and are can be seen
on the table tents that are placed on each of the guests’ table. How are you going to promote the
menus in the table tents to your guests to be able to convince them to order?
A. Show them the colorful designs on the table tents and insist the guests to try some of the
menus in the table tent.
B. ask a minute to promote the menus and give them an information regarding the menus shown
on the table tents.
C. encourage the guests to order without explaining the menus on the table tent
D. Do not do anything and just let the guests enjoy the buffet service your establishment offers.
15. Vessels or serving dishes and accessories, which are made usually of silver are hallow or
concave
A. Tableware B. Hollowware C. Cutlery D. Side Stand
16. It is made from linen that should be folded elegantly and placed at the center of the dinner plate
A. Place Setting B. Napkins C. Table Setting D. Table Skirting
17. It is used to decorate tables for different occasions, for elegance, and to cover the actual table.
A. Place Setting B. Napkins C. Table Setting D. Table Skirting
18. A table setting where it is the term used for a menu that has individually priced dishes. These
dishes are divided into entrée, salads, main course and desserts.
A. Table de Hote B. American Style C. Ala Carte D. French Style
19. Usually, all courses are included in the price and must be paid by the guest even if they don’t
eat every part of the meal.
A. Table de Hote B. American Style C. Ala Carte D. French Style
20. Refers to the way a table is set with tableware for serving and eating
A. Place Setting B. Charges C. Napkins D. Table Setting
21. A folded napkin is placed on the table for the guest’s use to contribute to the presentation of
the cover and the whole dining environment.
A. True B. False C. Maybe D. answer not mentioned
22. Table napkins does not serve a very practical function and they can be decorative as well.
A. True B. False C. Maybe D. answer not mentioned
23. The placement of utensils is guided by the menu; the idea is that the guest will use the utensils
in an "outside-in" order.
A. True B. False C. Maybe D. answer not mentioned
24. If the salad is served after the entree, the small salad fork is placed to the right of the dinner
fork, next to the plate.
A. True B. False C. Maybe D. answer not mentioned
25. The dinner knife is set immediately to the right of the plate, cutting edge facing inward.
A. True B. False C. Maybe D. answer not mentioned
26. The style, decorations and sounds in the dining room will not influence the mood of the
customers and support the overall restaurant design
A. True B. False C. Maybe D. answer not mentioned
27. Music, acoustics, seating, lighting flooring and wall decorations should all match the concept
and encourage customer comfort and satisfaction.
A. True B. False C. Maybe D. answer not mentioned
28. Restaurant ventilation will help keep the air fresh, significantly contributing to the overall
cleanliness of an establishment.
A. True B. False C. Maybe D. answer not mentioned
29. Which factor significantly affects the immediate consciousness of guests when entering the
restaurant?
A. Ambiance B. Views C. Music D. Decor
30. This refers to the design of the restaurant, including the placement of tables, the kitchen, server
stations, and restrooms.
A. Design B. Layout C. Overview D. Floor Plan
31. Which among the choices can create a livelier, positive and fun atmosphere for guest/s dining
experience?
A. Music B. Light C. View D. Décor
32. Its preference defends upon the time of the day such as daytime for breakfast or night time for
dinner.
A. Music B. Light C. View D. Décor
33. From the figures below, what is the best set-up for a birthday or wedding celebration?

A. C.

B.

34. What is the proper arrangement of the following steps in proper hand washing techniques?
1. Soap and lather again, using friction for 20 seconds.
2. Moisten hands, soap thoroughly, and lather up to the elbow.
3. Rinse thoroughly under running water.
4. Dry hands, using single service towels or hot air.
5. Scrub thoroughly, using brush.
6. Use water as hot as the hands can comfortably stand.
A. 123456 B. 625134 C. 654321 D. 321654
35. To control the spread of bacteria and other harmful microorganism carried by individuals, do
not allow ______ person inside the food production area.
A. foreign B. friendly C. uniformed D. unauthorized
36. Employees involve in food handling should undergo________.
A. Test Examination B. Health Examination C. Medical Test D. Oral Health
37. Did the wearing of a mask by food service attendants is necessary specially when suffering
from colds and coughs?
A. Yes, because it will help in preventing the spread of the virus.
B. Yes because it is trending.
C. No because it is not applicable.
D. No, because it may further give difficulty for the one suffering from coughs and cold to breath.
38. Wearing of hairnet, bonnets or cap prevents the hair from falling into the _______.
A. plate B. table C. food D. hand
39. The _____ is the most significant agent that causes the spread of the food-borne
microorganisms.
A. food B. mouth C. hand D. nose
40. Elizabeth is assigned to handle the storage area. It is a major point in sanitation that food
storage must constantly watch. How can Elizabeth properly monitor the life span of the food, and
ingredients needed in preparing food for service?
A. Check and list down all that are stored in the storage area and arrange them according to their
life span and type of the food, and ingredients needed in food preparation. Labelled them and
make sure to store them according to temperature prescribed for storage. Make sure to
monitor them and even have an inventory of them.
B. Keep all the things stored in the storage area as it is and just check just in case some of the
food, fruit, vegetables, and other ingredients needed in the food preparation are expired or
are
no longer suited for cooking.
C. List down all that are stored in the storage area and give the list to the kitchen staff and let
them decide what they are going to do with the storage area.
D. Identify all the food, and ingredients that are nearly to expire and ask the manager to
purchase for additional supply.
41. What type of water is required in washing the dishes?
A. tap water B. cold water C. hot water D. purified water
42. The term applies to insects, and pests such as flies, mosquitoes, and roaches and rats. It does
not only destroy food but carries infection.
 A. bacteria B. vermin C. organism D. rodents
43. _______ require warmth, moisture and food upon which to thrive.
A. bacteria B. vermin C. organism D. rodents
44. Why is it necessary to carry the garbage to another room to await collection if a disposer is not
installed in the area?
A. to avoid any food contamination
B. to keep the kitchen clean.
C. to prevent the animals in scattering the garbage and make the area smelly.
D. to make the garbage available for pick up.
45. What should be wear when doing hand washing of dishes?
A. medical gloves B. wire mesh gloves C. leather gloves D. rubber gloves
46. The following are the guidelines in making food service safe except:
A. Ensure safety of the physical structures and equipment in the food service.
B. Train workers on safe work practice.
C. Lift loads within your capacity.
D. Maintain orderliness at all times.

II. ESSAY (47-50)

Why is it important to observe safety guidelines in the food service area?

Goodluck and God bless,

ma’am Jessica