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WorksheetsF&B TEST
Total questions: 82
Worksheet time: 14mins
Name
Class
Date
1.
What does “Pass/Window” mean in F&B terminology?
a)
Place where food is plated
b)
Counter where dishes wait to be served
c)
Kitchen entrance
d)
Bussing station
2.
The phrase “86” in service means:
a)
Extra sauce
b)
Out of stock
c)
Change seat
d)
Double portion
3.
Which signal means guest has finished a Western meal?
a)
Forks crossed
b)
Knife & fork parallel at 4–5h
c)
Fork upside down
d)
Knife on napkin
4.
In Asian dining, chopsticks placed on rest means:
a)
Finished
b)
Still eating / pause
c)
Not happy with dish
d)
Asking for bill
5.
Benefit of using correct terminologies?
a)
Longer conversations
b)
Reduce errors, save time
c)
Show English fluency
d)
Avoid talking to guests
6.
Flow Map is:
a)
Seating chart
b)
One-way service route
c)
Food plating design
d)
Kitchen order list
7.
One benefit of Flow Map is:
a)
More walking
b)
Faster service & teamwork support
c)
No need for stations
d)
Guests serve themselves
8.
Standard stop points in a Flow Map include:
a)
Buss station, restroom, kitchen
b)
Bar/Pass, Table, Buss Station, Station
c)
Only tables
d)
Reception desk
9.
6 Service Steps start with:
a)
Greeting
b)
Pre-check table setup
c)
Deliver drinks
d)
Present menu
10.
Target time for pre-checking a table:
a)
30s
b)
60–90s
c)
2–3 mins
d)
No time limit
11.
Correct script when placing napkin:
a)
“Enjoy your meal”
b)
Silent gesture
c)
“Here’s your napkin”
d)
May I place the napkin for you?
12.
When presenting menu, staff should:
a)
Push 5 items quickly
b)
Mention 1–2 signatures + time
c)
Leave menu silently
d)
Recommend only dessert
13.
“Order Confirm Loop” means:
a)
Writing order twice
b)
Repeating full order back before sending
c)
Asking manager
d)
Ignoring allergies
14.
When to check-back hot dishes?
a)
Immediately
b)
After 10 min
c)
2–3 min
d)
At end of meal
15.
Drink refill standard:
a)
When glass empty
b)
When 1/3 left
c)
Only if guest asks
d)
After dessert
16.
In Clear–Dessert–Bill–Farewell, which is NOT correct?
a)
Pre-bus before dessert
b)
Personalized farewell
c)
Give bill openly without discretion
d)
Offer dessert/hot drink
17.
“3-in-1 principle” means:
a)
3 guests per station
b)
Combining min. 3 tasks in 1 trip
c)
3 staff per table
d)
Always serve 3 dishes
18.
One risk if missing 3-in-1:
a)
Staff less tired
b)
Guests impressed
c)
Wasted time, chaotic flow
d)
Easier teamwork
19.
The 5 senses in observation include:
a)
Eyes, ears, nose, touch, intuition
b)
Eyes, smell, taste, hearing, balance
c)
Touch, taste, sight, run, copy
d)
Only eyes & ears
20.
Far Zone observation focuses on:
a)
Only your tables
b)
Guests at entrance, buffet status, ambience
c)
Only refill drinks
d)
Only bussing
21.
Buss Station is mainly for:
a)
Cooking food
b)
Dropping dirty dishes, refill setup
c)
Taking orders
d)
Greeting guests
22.
Drink Station is used for:
a)
Serving bread
b)
Preparing drinks/juices
c)
Keeping desserts
d)
Cleaning plates
23.
Risk if missing Flow Map principle:
a)
Faster service
b)
Guests confused
c)
Congestion, staff crossing paths
d)
Guests eat faster
24.
Greeting standard timing:
a)
Within 30s
b)
2 min
c)
5 min
d)
No limit
25.
Which is NOT part of Step 2 (Greet–Seat–Napkin)?
a)
Eye contact & smile
b)
Escort guest
c)
Place napkin politely
d)
Take dessert order
26.
Menu presentation should include:
a)
Signature dishes & serving time
b)
Only price
c)
Only drinks
d)
Skip talking
27.
Correct sequence in taking orders:
a)
Dessert → Drinks → Starter
b)
Drinks → Starter → Main → Dessert
c)
Main → Starter → Dessert
d)
Any random
28.
Confirming allergies is part of which step?
a)
Greeting
b)
Order taking
c)
Delivering food
d)
Farewell
29.
Risk if missing confirm allergies:
a)
Guest waits longer
b)
Guest may get wrong bill
c)
Severe health risk
d)
No refill
30.
In Deliver & Check-back, why refill at 1/3 glass?
a)
Avoid empty glass, seamless service
b)
Save water
c)
Easier counting
d)
Tradition only
31.
Which is correct for pre-bus?
a)
Clear items not used before dessert
b)
Remove guest’s napkin
c)
Remove menu only
d)
Take away drinks early
32.
Personalized farewell example:
a)
“Bye”
b)
“See you”
c)
“Thank you Mr. Nam, have a great evening”
d)
Silent nod
33.
Smooth Flow definition:
a)
Fast running in restaurant
b)
Continuous, efficient, no backtrack
c)
Serving 3 tables only
d)
Flow of guests
34.
One benefit of Smooth Flow:
a)
Save training cost
b)
Guests feel harmony & professionalism
c)
Staff walk more
d)
Skip bussing
35.
“3-in-1” example is:
a)
Serve drink → clear plate → refill water in 1 trip
b)
Deliver bill only
c)
Take menu and leave
d)
Only walk back empty
36.
Risk if missing 5 senses observation:
a)
Guest ignored small needs
b)
Faster refills
c)
Cleaner table
d)
Guest happier
37.
Middle Zone observation includes:
a)
Only your table
b)
New guests seated, guest raising hand, aisle congestion
c)
Only bar
d)
Only buffet
38.
Target time to complete a full pre-check table setup?
a)
30s
b)
60–90s
c)
2–3 min
d)
No limit
39.
Correct attitude when placing napkin?
a)
Quick throw
b)
Careful, with eye contact & script
c)
Ignore guest
d)
Only place for VIPs
40.
Which is an example of light upsell?
a)
“You must order this”
b)
“Our chef’s special pairs well with this wine”
c)
“We only sell set menu”
d)
“Choose fast please”
41.
Risk if skipping upsell step?
a)
Lose chance of revenue & guest miss highlight dishes
b)
Faster service
c)
Less work for staff
d)
Guest more relaxed
42.
Correct timing for check-back hot dish?
a)
2–3 min after serving
b)
5–10 min
c)
At bill time
d)
No need
43.
Example of confirm loop:
a)
Silent nod
b)
Writing only
c)
Repeat full order back to guest
d)
Ignore allergy info
44.
Risk if missing confirm loop?
a)
Wrong bill
b)
Wrong dish served, guest unhappy
c)
Longer greeting
d)
More bussing
45.
Which is part of Step 6?
a)
Pre-bus, offer dessert, personalized farewell
b)
Present menu
c)
Confirm allergy
d)
Greet with napkin
46.
In Smooth Flow, staff should avoid:
a)
One-way route
b)
Walking back empty-handed
c)
Coordinating with team
d)
Using senses
47.
Key benefit of 3-in-1?
a)
Save walking time, reduce congestion
b)
Guest confused
c)
Easier to ignore tasks
d)
Staff less careful
48.
Which is NOT one of the 5 senses in observation?
a)
Eyes
b)
Nose
c)
Taste
d)
Intuition
49.
Example signal in Near Zone:
a)
Guest looking around, empty glass, fallen napkin
b)
Buffet empty
c)
Group entering at entrance
d)
Aircon too cold
50.
Example signal in Middle Zone:
a)
New guest seated, child running, cutlery missing
b)
Candle on table
c)
Pass order ready
d)
Door opening
51.
Example signal in Far Zone:
a)
Guest at entrance, buffet running low, lighting issue
b)
Guest refill request
c)
Child dropping spoon
d)
Napkin on floor
52.
Risk if missing Near Zone observation?
a)
Guest ignored, messy table
b)
Faster service
c)
Better teamwork
d)
Guest happier
53.
Risk if missing Middle Zone observation?
a)
Congestion, guest waiting too long
b)
Guest more relaxed
c)
Easier shift
d)
Always faster
54.
Risk if missing Far Zone observation?
a)
Loss of premium image, chaos at group arrival
b)
Cleaner bar
c)
Better upsell
d)
Faster check-back
55.
Back-up principle means:
a)
Never help other station
b)
Ready to support teammates at bottleneck
c)
Only manager supports
d)
Work alone
56.
Risk if missing Back-up:
a)
Guests always happy
b)
Chaos in peak hours, guest waiting, staff conflict
c)
Staff more free
d)
Easier teamwork
57.
Back-up principle in one word:
a)
Avoid
b)
Support
c)
Ignore
d)
Delay
58.
During peak, Back-up priority is:
a)
Safety & guest service
b)
Finish only own
c)
Skip
d)
Rest
59.
Example of good Back-up communication:
a)
Eye contact & hand sign
b)
Shout loudly
c)
Ignore
d)
Wait for manager
60.
Which describes teamwork failure?
a)
Staff proactive, seamless support
b)
Each ignores outside station, guest waiting
c)
Smooth backup
d)
Consistent flow
61.
What is the FIRST impression that guests judge staff by?
a)
Food quality
b)
Table setup & greeting
c)
Dessert
d)
Bill
62.
In Pre-check, which is NOT required?
a)
Table clean
b)
Alignment
c)
Sufficient cutlery
d)
Take guest order
63.
Standard greeting includes:
a)
Eye contact, smile, polite script
b)
Silent approach
c)
Only hand menu
d)
Ignore guest
64.
Risk of presenting too many dishes:
a)
Guests overwhelmed, feel pushy
b)
Guests happier
c)
Faster order
d)
Easier upsell
65.
Upsell should feel:
a)
Pushy
b)
Natural & supportive
c)
Forced
d)
Mandatory
66.
Example of Confirm Loop:
a)
“So, 1 steak medium rare and 1 salad low salt, correct?”
b)
Silence
c)
Only yes/no
d)
Writing only
67.
Sequence of order:
a)
Drinks → Starter → Main → Dessert
b)
Main → Starter → Dessert
c)
Dessert → Drinks → Starter
d)
Random
68.
Deliver standard in fine dining:
a)
Serve from right, clear from left
b)
Serve from left, clear from right
c)
Random
d)
Only 1 hand
69.
Check-back means:
a)
Ask guest after 2–3 mins
b)
Ignore
c)
Ask at bill
d)
Only if complaint
70.
If colleague drops tray, your reaction?
a)
Help clean & cover station
b)
Laugh
c)
Ignore
d)
Wait
71.
Flow Trơn means:
a)
Continuous, efficient movement
b)
Fast running
c)
Only 3 tasks
d)
Guest flow
72.
Benefit of Flow Trơn:
a)
Efficiency, harmony, professional image
b)
More chaos
c)
Easier mistakes
d)
Faster only
73.
Risk if missing Flow Trơn:
a)
Congestion, waiting, chaos
b)
Premium impression
c)
Faster team
d)
Guest impressed
74.
Observer must use 5 senses to:
a)
Detect signals early
b)
Ignore
c)
Faster upsell
d)
Only for VIP
75.
Guest drops napkin on floor, correct action:
a)
Replace immediately
b)
Ignore
c)
Wait for buss
d)
Tell guest to pick
76.
Core value of ServeFlow training:
a)
Consistency, Professionalism, Guest Delight
b)
Only speed
c)
Only upsell
d)
Only cleaning
77.
3WT có nghĩa là gì?
a)
What – Where – Who – Time
b)
What – Why – When – Table
c)
Where – When – Task – Team
d)
Why – Who – Where – Time
78.
Định nghĩa đúng của nguyên tắc 3WT là gì?
a)
Công cụ xử lý phàn nàn của khách
b)
4 Yếu tố thông tin ngắn gọn trong giao tiếp nội bộ service
c)
Checklist vệ sinh bàn ăn
d)
Phương pháp order món ăn
79.
Ví dụ nào thể hiện đúng áp dụng 3WT?
a)
“Setup table – Station 2 – Huy – hoàn thành trong 5 phút”
b)
“Chuẩn bị nước – Ai cũng được – ASAP”
c)
“Clear bàn – Ở kia – Khi nào rảnh”
d)
“Đem dessert – You know where – Quickly”
80.
Khách bàn số 6 vừa gọi thêm nước lọc. Bạn cần giao tiếp cho đồng đội thế nào?
a)
“Mang nước ngay đi”
b)
“Table 6 – Nước lọc – Linh – 2 phút”
c)
“Ai đó lo bàn 6 giúp”
d)
“Chuẩn bị nước cho khách nhé”
81.
Có khách mới vào, cần set-up bàn tròn cho 4 khách ở Station 2. Bạn giao tiếp ntn với team?
a)
“Set bàn – Station 2 – Huy – trước 5 phút nữa”
b)
“Có khách, chuẩn bị bàn đi”
c)
“Ai đó dọn bàn tròn liền”
d)
“Station 2 set-up đi nhanh”
82.
Khách bàn 10 ăn xong, cần clear nhanh để đón khách mới sau 10 phút. Bạn giao tiếp ntn với team?
a)
“Clear bàn 10 – Nam – 10 phút”
b)
“Clear bàn đi”
c)
“Station 3 clear bàn 10 nhé”
d)
“Clear bàn 10 – Station 3 – Nam – hoàn thành trong 10 phút”
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