FBS 10 - PERIODICAL EXAM

Which material should be utilized by a reservation officer to know the products information offered when initiating the manual reservations?

• Manual charts                        

• Calendars 

• Diary

• Brochure

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.

• Online Reservation System

• Manual Reservation System

• Reservation system

• Reservation

The following are the telephone etiquette except one;

• Always identify yourself at the beginning of all calls.

• Be sensitive to the tone of your voice.

• Allow interruptions to occur during conversation.

• Always speak into the telephone receiver with an even and low tone of voice.

Make sure that the caller is pleased with result and that everything you promised was deliver.

• Follow up the call.

• Thank the Caller.

• Ask questions about anything.

• Answer the call enthusiastic and professional greetings.

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

• Table setting

• Table reservation

• Table set up

• Fast food

This service system is the most common of all the systems in the food service.

• Conventional Foodservice System

• Centralized Foodservice System

• Ready-Prepared Foodservice System

• Assembly-Serve Foodservice System

The food is produced onsite, it is usually chilled or frozen then reheated and served to customers on site and readily available to the customers. It is usually used by hospitals and prisons.

• Conventional Foodservice System

• Centralized Foodservice System

• Ready-Prepared Foodservice System

• Assembly-Serve Foodservice System

What is the purpose of checking the contrast as well as the colour between table appointment and centrepiece?

• Achieve balance coordination between table appointments

• Harmonize table setting

• Achieve proper distance between each table appointments

• Signify the mode and motif of the occasion

Which of the following is considered to be the primary importance of proper table setting?

• It affects the mode of the meal and the diner’s enjoyment which can even affect their digestion.

• It saves space on the table and make the serving more efficient

• It serves as a guide feel extra special and it promotes table etiquette

• None of the above

Which should be considered first in choosing the style of table skirt?

• Where you intend to display it and how often you will be using the table skirt.

• The color, theme or motif of the dining area

• The occasion, time and resources

• Number of guest and manpower available