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FBS 10 Week 1-8

Authored by ADRIANO FRANCO ROQUE

Other

10th Grade

Used 2+ times

FBS 10 Week 1-8
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Table setting

Table reservation

Table set up

Fast food

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Manual charts

Calendars

Diary

Brochures

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Conventional Foodservice System

Centralized (Commissary) Foodservice System

Ready –Prepared Food Service System

Assembly- Serve Foodservice System

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

Ready –Prepared Food Service System

Conventional Foodservice System

Assembly- Serve Foodservice System

Centralized (Commissary) Foodservice System

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