Worksheets(P) TLE 9
Total questions: 50
Worksheet time: 25mins
What is the primary responsibility of service staff when customers arrive at a restaurant?
To greet them with a smile
To check their reservations
To show them to their table
To take their orders immediately
Why is it important to greet customers upon arrival?
It allows staff to check reservation
It makes the restaurants look busy
It creates a positive first impression
It helps in taking their orders fasters
You are assigned as a receptionist in the restaurant. A male customer is coming as the first customer on that day. What will you do first?
Wave your hand and point where to go.
Welcome him with a smile and call a waiter.
Open the door and greet him with the pleasant smile.
Approach the customer and lead the way to his table.
How can a staff member analyze the mood of the guest upon arrival?
By ignoring them
By asking them to leave
By tasking their orders immediately
By observing their body language and expressions
How can service staff evaluate their greeting effectiveness?
By ignoring guest reactions
By asking guest for feedback
By focusing only on their tasks
By comparing with other restaurants
When should you check if a costumer has a reservation?
As soon as they arrive
After they order their food
After they have been seated
When they ask for the menu
What should you do if a guest has special needs, such as requiring a high chair?
Ignore their request
Make a note and address it later
Ask them to wait until the meal is served
Ensure their needs are taken care of immediately
What will you do after escorting and seating the guests at their table?
Leave them right away.
Make suggestive selling.
Take the order cautiously.
Present the menu with a pleasant smile.
Where should you position the group of guests with kids?
At the center
Near the entrance
Close to the bar station
In the corner or wall side
When escorting guest to their table, which action is most appropriate to ensure a pleasant experience?
Walk quickly to minimize delays
Walk silently without engaging the guest
Allow the guest to find their table themselves
Engage in light conversation while walking at a comfortable pace
To manage traffic flow in the dining area, how should you seat guests?
Seat guest evenly among stations
Fill one section first before moving to the next
Seat them randomly based on the tables available
Always seat them in the same area to minimize confusion
If a guest inquires about the “fish of the day”, what would you offer?
Recommend another dish unless they insist
Hand over the menu and ask them to decide
Describe it using honest, appealing, and specific language
Give a vague description, as the fish may not be available later
If a guest prefers to place their own napkin, what should you do?
Ignore their preference
Insit on placing it for them
Politely allow them to do so
Offer them a different napkin
Which of the following is appropriate to say if the customer has no reservation?
Table for two or three?
How many are you, Sir/Ma’am?
Table for how many persons, Sir/Ma’am?
May I know how many are we expecting, Sir/Ma’am?
A group of six guests arrives without a reservation. How should you determine their seating arrangement?
Ask them to wait until all reservation are accomadated
Check the table allocations and confirm availability before seating
Seat them wherever space is available, even if the table fits only four
Look for the largest table in the restaurant and seat them immediately
A guest closes their menu and looks around the dining area. What does it indicate?
They are ready to order
They need more time to decide
They are looking for someone to speak to
They are dissatisfied with the menu options
Which of the following situation shows your sincerity in welcoming the regular and loyal guests in the food establishment that you are working with?
Provide eye contact with a smile saying, “Good morning, Ma’am welcome!”
Provide eye contact with a smile saying, “Good morning, Ma’am welcome to JSC Hotel and Restaurant.”
Provide eye contact with a smile saying, “Good morning, Ma’am welcome to JSC Hotel and Restaurant. How may I help you?”
Provide eye contact with a smile saying, “Good morning, Ma’am Cruz welcome to JSC Hotel and Restaurant. How are you today?”.
You are a restaurant receptionist. You were about to escort a family of six, a grandmother, two parents, and two children ages 8 and 6 to their table. Suddenly, the grandmother changed her mind and wanted a seat that is not reserved for them. What should you do with this kind of situation?
Ignore them.
Tell them to wait after the other guests.
Apologize for the non-accommodation of the request.
Apologize for the non-accommodation of the request and offer alternative seat.
What is the menu that offers a complete meal with fixed price?
A La Carte
Cycle Menu
Du Jour Menu
Table D’ Hote
What type of menu is a multiple-choice menu, shows portioned dishes and each dish is priced separately?
A La Carte
Du Jour Menu
Cycle Menu
Table D’ Hote
What food would you offer to a customer who is in a hurry to take her lunch?
Ready to cook food
Ready to serve food
Specialty for the day
Highly profitable food.
As a food attendant, what type of menu would you offer to the customers accompanied with children ages around five to ten years old?
Breakfast Menu
California Menu
Children’s Menu
Du Jour Menu
You are assigned as the food attendant to a businessman who is so busy with his business, what menu would you offer to him if he dined at 12:00 in the afternoon?
Breakfast Menu
Dinner Menu
Lunch Menu
Tourist Menu
When planning you should include the kind of food establishment you will have, what factor would you take into consideration?
Occasions
Type of Business
Availability of food
Environmental condition
One thinks of hot summer months and the cold rainy months. Special hot foods can be offered on cold rainy days and cold foods can be offered on hot days, what factor would one take into consideration?
Occasions
Type of Business
Availability of food
Environmental condition
Which of the following defines the Cycle Menu?
It is composed mostly of light and often informal meals.
It is more elaborate as guests have more time and leisure for eating.
It is a set of dishes or menu items that is different for each day during a cycle repeats.
It is posted on the board outside a restaurant usually with an attractive headline price, primarily designed primarily to attract tourists.
Which among the given defines the Dinner Menu?
It is composed mostly of light and often informal meals.
It is more elaborate as guests have more time and leisure for eating.
It is a set of dishes or menu item that is different for each day during a cycle repeats.
It is posted on the board outside a restaurant usually with an attractive headline price, primarily designed primarily to attract tourists.
Which of the following goals in menu planning states that the meals must be planned according to the material and human resources available?
Nutritive goal
Aesthetic goal
Economic goal
Managerial goal
How would you properly take the guest’s orders?
Repeat the orders of the guest.
Hurriedly ask the customer if he is ready to order.
Take the order beginning with the ladies, then the host, lastly, the gentlemen.
Write down the order in triplicate copies; one copy goes to the kitchen, one for the waiter, and one for the cashier.
Which of the following defines the Tourist Menu?
It is composed mostly of light and often informal meals.
It is more elaborate as guests have more time and leisure for eating.
It is a set of dishes or menu item that is different for each day during a cycle repeats.
It is posted on the board outside a restaurant usually with an attractive headline price, primarily designed primarily to attract tourists.
What is the type of docket system used in large establishments and chain restaurants?
Computerized systems
Duplicate docket systems
Triplicate docket systems
Electronic billing machines
Which among the given statements is not true about menu planning?
It enables the planner to think ahead and assure what to prepare in advance.
It helps anticipate possible problems that may come up based on themenu planned.
It assures varied and interesting meal that would meet the needs and desires of customers.
It minimizes the use of available resources like food supplies, fuel, tools, equipment, and food in season.
If your target markets are students that love to buy and drink milk teas and eat pastries, what type of business would you build?
Café
Carinderia
Fast Food Chain
Luxurious Restaurants
Which of the following goals in menu planning states that the meal should be pleasing, attractive, and satisfying to the customers?
Nutritive goal
Aesthetic goal
Economic goal
Managerial goal
What is the type of docket system often used in small, informal restaurants and is suitable for Table d’ Hote menu?
Computerized systems
Duplicate docket systems
Triplicate docket systems
Electronic billing machines
How do you accurately take the guest’s orders?
trust your memory only
do not pay close attention
talk to other food attendants
always jot down together with other instructions
How would you do the recording of beverage orders?
Record beverage orders in tickets
Record beverage orders separately
Record beverage orders in vouchers
Record beverage orders in the same order slip
Which of the following statements is not included in the sequence of taking orders?
Take the payment.
Place the order to the kitchen.
Write all orders in an order slip in triplicate.
If applicable, ask the guests how he wants his dish prepared.
Which is the best phraseology if you are incorporating suggestive selling throughout the order-taking process?
“Do you have any reservation?”
“Table for how many persons Ma’am/Sir?”
“Would you like to start with a cocktail Sir/Ma’am?”
“Good morning, Ma’am welcome to JSC Restaurant.”
How would you do the taking of orders?
Stand erect to the behind the guest with the order pad supported in the palm of your hand and ball pen ready.
Stand erect to the left of the guest with the order pad supported in the palm of your hand and ball pen ready.
Stand erect in front of the guest with the order pad supported in the palmof your hand and ball pen ready.
Stand erect to the right of the guest with the order pad supported in the palm of your hand and ball pen ready.
Which among the given will you say to the customers or guest if you think or feel that they are now ready to order?
What is your order Sir?
Are you ready to order Sir?
May I take your order now Sir?
Do you want to order now Sir?
If the glass is empty which is the proper phraseology, would you ask to the customer to enjoy his ordered beverage?
“May I take your order now Sir?”
“Do you need anything or do you have any request?”
“Would you like me to replenish or refill your glass Sir?”
“How would you like the steak done? Rare or medium?”
Why do you have to repeat the orders of the customer?
This is important to prevent misunderstanding.
This is important to promote misunderstanding.
This is important to provide embarrassing situation.
This is important to decrease the sales of the restaurant.
If you are the food attendant assign for a particular VIP customer, what is the appropriate thing you would do to take effort to sell a complete meal?
Stand beside the guest, look, smile and greet him or her by the name and title.
Present the menu with the cover facing the customers, if the menu is booktype.
Ask the guests if they are ready to order, take the order beginning with the ladies then the gentlemen.
Suggest appetizer, soup and salads to complement the main dish and offer variety of items and wines.
Who is the person that gives directions and requests that you will need to pass to the kitchen or relevant others?
Cleaners
Servers-Staff
Food Attendant
Chefs and Cooks
Who is the person you may need to ask for extra butter, tools, and condiments?
Servers Staff
Stillroom Staff
Food Attendant
Chefs and Cooks
The given are Point of Sale’s (POS) capabilities, if you are the on-duty employee which of the following should not be included?
Keep track of menu items sold
Record the method of payment
Calculate labor and payroll data
Place the waiter’s key into the correct locking position
Which of the following is not the general processes of taking an order with a POS system?
Enter the food items which the customer orders.
Enter your name or user code into the initial touch screen.
The employee should not read the total charge on the POS display.
Wait as POS sends all order information to the kitchen or bar in form of a printed ticket.
Which of the following is used in some establishments where the waiter, rather than the cashier, prepares the bill with accuracy and speed?
Computerized system
Electronic billing machine
Triplicate docket system
Duplicate docket system
Which of the following is a computer-based order-entry technology that may restaurants use to capture orders, record data and display or print tickets?
Electronic Order Pad
Point of Sale equipment
Triplicate docket system
Duplicate docket system
