Preparation of QUARTER EXAM IN TLE 10

It is an act of arranging a dining place for a guest in advance.

• Table Reservation

• Decoration

• Cooking

• Serving

It is the area in a restaurant where service tools and materials are kept for easy access.

• Side station

• Main kitchen

• Dining hall

• Reception desk

It is the type of reservation where the guest books a table before arriving.

• Advance reservation

• Walk-in reservation

• Last-minute reservation

• On-spot reservation

It is the main equipment used to keep beverages cold.

• Refrigerator

• Oven

• Toaster

• Microwave

It is used in informal dining and serves as an alternative to the place plate.

• Placemat

• Napkin

• Charger

• Tablecloth

Which of the following is the first step in handling table reservations?

• Confirming the reservation

• Recording details in the reservation book

• Greeting the guest

• Checking table availability

A reservation that allows guests to arrive without a set time but ensures seating is called ____________ reservation.

• Guaranteed

• Open

• Tentative

• Advance

Which detail is not necessary in taking reservations?

• Guest’s name

• Favorite dish of guest

• Contact number

• Date and time of reservation

When a customer reserves a table but does not arrive, it is called?

• Walk-in

• No-show

• Cancellation

• Tentative

It is a computerized system for recording reservations.

• POS System

• E-reservation system

• Reservation Logbook

• Order Slip