WorksheetsFood and Beverage Services Quiz
Total questions: 27
Worksheet time: 24mins
What type of an advance arrangement is made to book a table in a certain restaurant?
Table Setting
Dining Reservation
Table Setup
Fast Food
Which type of reservation system depends 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
Reservation System
Web Reservation
Which one is NOT an acceptable restaurant telephone etiquette?
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
Which choice best describes the given statement: “Making sure that the caller is pleased with result and that everything you promised is delivered”?
Following up the call
Thanking the caller
Asking question about everything
Answering the call with greetings professionally
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
What type of food-service system is the most commonly used system in different food establishments?
Conventional Food Service System
Centralized (Commissary) Food Service System
Ready – Prepared Food Service System
Assembly – Food Service 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.
Ready- Prepared Food Service System
Conventional Food Service System
Assembly- Serve Food Service System
Centralized (Commissary) Food Service System
Which of the following sequence is correct for table skirting?
What is the purpose of checking the contrast as well as the color between table appointment and centerpiece?
Achieves balance coordination between table appointments.
Harmonizes the table setting
Achieves proper distance between each table appointments
Signifies the mode and motif of the occasion
Which of the following is considered to be the primary importance of proper table setting?
Affects the mood of the meal and the diner’s enjoyment which can even affect their digestion
Saves space on the table and makes the serving more efficient
Serves as a guide for the server to identify the next course
Makes the guest feel extra special and promotes correct table etiquette
What table napkin fold can be created based from the given procedure below?
Banana
Bird of Paradise
Crown
Bishop Hat
What should be the first consideration in choosing the style of table skirting?
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/s and manpower available
Which factor significantly affects the immediate consciousness of guests when entering the restaurant?
Ambiance
Views
Music
Decor
This refers to the design of the restaurant, including the placement of tables, the kitchen, server stations, and restrooms.
Layout
Design
Overview
Floor Plan
Which among the choices can create a livelier, positive and fun atmosphere for guest/s dining experience?
Music
Atmosphere
View
Décor
Where is the proper location/placement of the dinner knife in a cover?
Upper left side
On the top of the charger
Left side, nearest to the charger
Right side, nearest to the charger
It is also known as Gueridon type of table service.
American Style
English Style
French Style
Russian Style
What type of glass is usually used for long drinks, fizzes, and fruit juices?
Collins Glass
Brandy Snifter
Champagne Flute
Old Fashioned Glass
What kind of dinnerware measures 12” in diameter, and used as under liner for sit-down formal dinner?
Dinner Plate
Charger
Luncheon Plate
Platter
Conventional food service system is the most common of all systems in foodservice operation.
TRUE
FALSE
The food is produced on-site, it is usually chilled or frozen then reheated and served to customers on-site and readily available to the customers.
TRUE
FALSE
Food is purchased then stored either chilled or frozen for later use.
TRUE
FALSE
A Family style restaurant serves moderately priced food in a casual atmosphere.
TRUE
FALSE
Hotels often specialize in certain types of food or present a certain unifying, and often entertaining theme.
TRUE
FALSE
List down the five different types of restaurant.
Enumerate the six different service personnel of a restaurant.
Write down the four types food service systems.
