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Josh 2nd monthly test TLE

Total questions: 64

Worksheet time: 40mins

Name
Class
Date
1.

Management must research the room layout considerations

(9)

Write on a clean sheet of paper.

(a)  

2.
a)

Menu board

b)

Table Service

c)

Menu card

3.

Types of Table Service

(5)

Write on a clean sheet of paper.

(a)  

4.
a)

Buffet Service

b)

French Service

c)

Family Service

d)

Banquet Service

5.
a)

Buffet Service

b)

Formal Service

c)

Family Service

d)

Banquet Service

6.
a)

Buffet Service

b)

Formal Service

c)

Family Service

d)

Banquet Service

7.
a)

Buffet Service

b)

Formal Service

c)

Family Service

d)

Banquet Service

e)

Russian Service

8.
a)

Kitchen table

b)

Preparation table

c)

Buffet table

9.
a)

Buffet Service

b)

Formal Service

c)

French Service

d)

Banquet Service

e)

Russian Service

10.
a)

Buffet Service

b)

Formal Service

c)

French Service

d)

Banquet Service

e)

American or Plate Service

11.
a)

Family Service

b)

Formal Service

c)

French Service

d)

Banquet Service

e)

American or Plate Service

12.
a)

Family Service

b)

Formal Service

c)

French Service

d)

Banquet Service

e)

American or Plate Service

13.

Dining Room Furnishings

(6)

Write on a clean sheet of paper

(a)  

14.
a)

Preparation table

b)

Buffet table

c)

Tableware or table appointments

15.
a)

Preparation table

b)

Buffet table

c)

Tableware or table appointments

d)

Flatware

16.
a)

Halloware

b)

Flatware

c)

Beverage or glassware

d)

Linens

17.
a)

Halloware

b)

Flatware

c)

Beverage or glassware

d)

Linens

18.
a)

Halloware

b)

Flatware

c)

Beverage or glassware

d)

Linens

19.
a)

Halloware

b)

Flatware

c)

Beverage or glassware

d)

Linens

e)

Table decorations

20.
a)

Napkins

b)

Flatware

c)

Beverage or glassware

d)

Linens

e)

Table decorations

21.
a)

Basic fold

b)

Artichoke

c)

Bishop's hat

d)

Candle

22.
a)

Basic fold

b)

Artichoke

c)

Bishop's hat

d)

Candle

23.
a)

Basic fold

b)

Artichoke

c)

Bishop's hat

d)

Bird of Paradise

24.
a)

Basic fold

b)

Artichoke

c)

Bishop's hat

d)

Bird of Paradise

25.
a)

Basic fold

b)

Artichoke

c)

Bishop's hat

d)

Bird of Paradise

e)

Candle

26.
a)

Basic fold

b)

Artichoke

c)

Bishop's hat

d)

Bird of Paradise

e)

Crown

27.
a)

Mexican flag

b)

Artichoke

c)

Bishop's hat

d)

Bird of Paradise

e)

Crown

28.

Napkins are traditionally placed to the right of the table setting outside the outmost fork

a)

True

b)

False

29.

Spread the tablecloth, having in mind that the table top should be covered in half.

a)

True

b)

False

30.

When placing the silverware, start from the outside of each setting and work inward.

a)

True

b)

False

31.



(a)  

32.



(a)  

33.

4 types of menu (write)

(a)  

34.
a)

A la carte

b)

Function

c)

Table d'hote

35.

It consists of limited number of courses usually 3 course meal

a)

A la carte

b)

Function

c)

Table d'hote

36.

Meaning of A la carte in french

(a)  

37.
a)

A la carte

b)

Table d'hote

38.

Meaning of Table d' hote

(a)  

39.
a)

A la carte

b)

Table d'hote

c)

Function Menu

40.

This may consists if 4 to 8 courses depending on the time and cost.

a)

A la carte

b)

Table d'hote

c)

Function Menu

41.
a)

A la Carte

b)

Table d'hote

c)

Cycle Menu

42.



(a)  

43.

Factors to consider when planning menu (8)

Write your answer.

(a)  

44.
a)

Menu pattern

b)

Meal plan

c)

Menu planning

45.
a)

Menu pattern

b)

Meal plan

c)

Menu planning

46.
a)

Menu pattern

b)

Meal plan

c)

Menu card

47.

You can capitalize all the beginning letters in the menu including the prepositions and conjunctions.

a)

True

b)

False

48.

Present the menu items in the order in which they are served.

a)

True

b)

False

49.

In creating menu, arranged the items asymmetrically.

a)

True

b)

False

50.

Refrain from pricing the food items.

a)

True

b)

False

51.

Relegate the beverages as the last item of the course it is served with.

a)

True

b)

False

52.
a)

Menu

b)

Meal plan

c)

Menu board

53.

Referred to as silent sales representative.

a)

Menu

b)

Meal plan

c)

Menu board

54.

Ccoking and serving food for a fee

(a)  

55.

Manage the catering

(a)  

56.

2 types of catering

(write)

(a)  

57.



(a)  

58.



(a)  

59.

Catering that operates on their homes who have limited experience.

a)

On-premise catering

b)

Off-premise catering

c)

Home-based catering

60.
a)

True

b)

False

61.

Write your answers on a clean sheet of paper. (3)

(a)  

62.
a)

Reputation

b)

Word of mouths

c)

Referrals

63.
a)

Reputation

b)

Word of mouth

c)

Referrals

64.
a)

Reputation

b)

Word of mouth

c)

Referrals

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