Quiz: FBS

Using visual materials to label items and to provide instructions are practices under what phase of 5S?

• Sustain (Shitsuke)

• Systematize (Seiton)

• Sort (Seiri)

• Standardize (Seiketsu)

As an F&B staff, you are expected to practice proper work habits in order to meet the expectations of the guests and your co-workers. Which of the following is an inappropriate work habit for an F&B staff?

• Asking questions to clarify instructions

• Treating guests as a burden

• Performing additional tasks when necessary

• Accepting and giving feedback

Which of the following shows the right sequence of the 5S practices?

• Systematize, Sort, Sweep, Standardize, Sustain

• Sweep, Standardize, Sustain, Sort, Systematize

• Sort, Systematize, Sweep, Standardize, Sustain

• Sort, Sweep, Systematize, Standardize, Sustain

Which of the following best explains why it is important for an F&B staff to look out for his/her health and hygiene practices?

• Being an F&B staff involves dealing with people and handling food items.

• Proper health and hygiene practices are included in the policy of most establishments.

• Proper hygiene enhances your productivity and performance as an F&B staff.

• Being an F&B staff is mainly about looking good and presentable.

Why is it important for a food and beverage service staff to avoid wearing big pieces of jewelry to work?

• Jewelry might come in contact with food during service.

• Big jewelry is usually not part of the uniform

• Wearing big jewelry intimidate the guests.

• Big jewelry takes time to wear and might cause you to be late.

Which of the following best illustrates the relationship of the food and beverage service sector to the hospitality industry?

• Tourists going to Balayan, Batangas for the annual Lechon Festival.

• Friends celebrating at a hot pot restaurant in Maginhawa.

• A balikbayan visits Coron and stays at a hotel with 24-hour room service.

• Guests grape-picking in San Fernando, La Union.

The following are staff members of the food and beverage department except:

• Line Cook

• Dishwasher

• Butler

• Bar Manager

The most important step that you must do when you cannot attend a shift is to...

• Ask one of your coworkers to exchange shifts with you.

• Inform your supervisor about your concern.

• Inform one of your co-workers about your concern.

• Miss the shift and apologize afterward.

This document is usually handed in before the shift starts to let you know the activities that you must accomplish during your shift.

• Direct Requests

• Contracts and Job Description

• Standard Operating Procedures (SOPs)

• Daily Task Sheets

The goal of this 5S is to remove unnecessary objects and to reduce waste.

• Seiri

• Seiton

• Shitsuke

• Seiso