TVL-FOOD AND BEVERAGE SERVICE (FBS)

Third Quarterly Assessment

SY 2023-2024

Name: _____________________________________ Date: ______________________________

Grade and Section: __________________________ Score: _________________________

Directions: Read each question/statement carefully and choose the letter of the correct answer.
Kindly use the prescribed answer sheet.

1. What type of advance arrangement is made to book a table in a certain restaurant?

A. Dining Reservation C. Table Setup
B. Table Setting D. Fast Food

2. Which type of reservation system depends on the person designated, usually a host or
hostess, to answer the phone, record the details of the reservation, and take their credit card
information as a guarantee?
A. Online Reservation System C. Manual Reservation
B. Reservation System D. Web Reservation

3. Which one is NOT an acceptable restaurant telephone etiquette?

A. Be sensitive to the tone of your voice
B. Allow interruptions to occur during a conversation
C. Always identify yourself at the beginning of all calls
D. Always speak into the telephone receiver with an even and low tone of voice

4. Which choice best describes the given statement: “Making sure that the caller is pleased with
the result and that everything you promised is delivered”?
A. Thanking the caller
B. Following up on the call
C. Asking questions about everything
D. Answering the call with greetings professionally

5. Which material should a reservation officer utilize to know the product information offered
when initiating manual reservations?
A. Diary C. Brochures
B. Calendars D. Manual Charts

6. What type of food-service system is the most commonly used when food is served in an
airplane?
A. Centralized (Commissary) Food Service System
B. Ready – Prepared Food Service System
C. Conventional Food Service System
D. Assembly – Food Service System

7. How will you prepare if the food is produced on-site and usually chilled or frozen then reheated
and served to customers which is commonly used in Hospitals?
A. Conventional Food Service System
B. Ready - Prepared Food Service System
C. Assembly - Serve Food Service System
D. Centralized (Commissary) Food Service System

8. Which of the following sequences is correct for table skirting?

I. Measure equal distances for folds and pin down, ensuring the skirting is securely fastened
on the tablecloth.
II. Pull the cloth adequately to straighten and smoothen the surface tacking it firmly on the
table.
III. Start fastening the cloth and push a pin down to secure it on the edge of the table.
IV. Lay the top cloth and fasten it with thumbtacks at the table's edge.
 V. Decide on what design you are going to do that fits the occasion.
VI. Fold the skirting cloth to the center to get the middle.
VII. Skirt the table using any combination of pleats or wrinkles.
VIII. Get the center front of the table.
IX. Prepare the needed materials.
A. I – II – III – IV – V – VI – VII – VIII – IX
B. I – IX – VII – VI – V – II – VIII – III – IV
C. IX – I – V – VI – VII – II – VIII – III – IV
D. IX – I – VI – V – VII – VIII – II – IV – III

9. What is the purpose of checking the contrast as well as the color between the table
appointment and centerpiece?
A. Harmonizes the table setting
B. Signifies the mode and motif of the occasion
C. Achieves proper distance between each table appointments
D. Achieves balance coordination between table appointments.

10. Which of the following is considered to be the primary importance of proper table setting?
A. Affects the mood of the meal and the diner’s enjoyment which can even affect their
digestion
B. Makes the guest feel extra special and promotes correct table etiquette
C. Saves space on the table and makes the serving more efficient
D. Serves as a guide for the server to identify the next course

11. What table napkin fold can be created based on the given procedure below?
I. Lay the napkin face-down in front of you.
II. Fold the napkin in half to form a triangle with the open ends pointing away from you.
III. Fold the right corner up so that the point rests directly on top of the middle- corner. The
edge of this new flap should lay on the center line of the napkin.
IV. Repeat step four on the other side, bringing the leftmost corner up to meet the middle
corner, creating a diamond shape.
V. Flip the napkin over.
VI. Fold the bottom of the napkin up about 2/4's of the way and press this fold down well.
VII. Curl the left and right sides of the napkin up so they meet in the middle and tuck one
into the other.
A. Crown C. Bishop Hat
B. Banana D. Bird of Paradise

12. What should be the first consideration in choosing the style of table skirting?
A. Where do you intend to display it and how often will you be using the table skirt
B. The color, theme, or motif of the dining area
C. Number of guest/s and manpower available
D. The occasion, time, and resources

13. Which factor significantly affects the immediate consciousness of guests when entering the
restaurant?
A. Ambiance B. Decor C. Music D. Views

14. Which of the following design of the restaurant, including the placement of tables, the
kitchen, server stations, and restrooms?
A. Design B. Floor Plan C. Layout D. Overview

15. Which among the choices can create a livelier, positive, and fun atmosphere for the guest/s
dining experience?
A. Atmosphere B. Décor C. Music D. View

16. Where is the proper location/placement of the dinner knife in a cover?

A. On the upper left side C. On the left side, nearest to the charger
B. On the top of the charger D. On the right side, nearest to the charger

17. What is known as the Gueridon type of table service?

A. American Style C. French Style
B. English Style D. Russian Style

18. What type of glass is usually used for long drinks, fizzes, and fruit juices?
A. Collins Glass C. Champagne Flute
B. Brandy Snifter D. Old Fashioned Glass
19. What kind of dinnerware measures 12” in diameter, and is used as under liner for sit-down
formal dinners?
A. Charger B. Dinner Plate C. Luncheon Plate D. Platter

20. From the figures below, what is the best set-up for a conference type of meeting?

A. C.

B. D.

21. Who among the choices below is composed of the dining room team?
A. Receptionist B. Waiter C. Supervisor D. Manager

22. Which of the following is NOT a tip to help to communicate better with your customer over
the phone?
A. Hurry talking B. Greetings C. Clarification D. Be polite

23. In smaller establishments, who are the most important members that a dining room should
have?
A. Bartender C. Food Safety Supervisor
B. Bar Manager D. Room Service Manager

24. Which of the following will not help you in upselling products?
A. Study the Menu C. Give Vivid Descriptions
B. Taste Menu Items D. Mention the Ingredients

25. Which of the following is the best tip of the waiter?

A. Attitude B. Gratitude C. Money D. Foods

26. Which of the following in the dining room are helpers and runners?
A. Receptionist B. Busboy C. Bartender D. Captain

27. Which of the following is an incorrect statement about coffee shops?

a. Coffee shops require fast service.
b. Coffee shop ensures fast turnover of customers.
c. This type of restaurant is favorable to people on the go.
d. Coffee shops are meant for people with low meal budgets.

28. Which of the following oversees food and beverage operations in all outlets?
A. Manager B. Receptionist C. Supervisor D. Waiter

29. What type of establishment do they offer coffee, snacks, and often light meals to supper
items?
A. Coffee shops C. Casual dining restaurants
B. Fine dining restaurants D. Fast food restaurants

30. What is a catering establishment?

A. an organization that provides food and beverages to its patrons or clientele
B. set of tables allocated to waiters in the F&B Services establishment
C. primarily concerned with the provision of food and beverage services
D. food kiosks to luxurious fine dining facilities

31. A hair restraint or covering must be worn when handling or dispatching food, about how
many
strands of hair are lost daily and can get into food?
A. 100 B. 75 C. 50 D. 25

32. What is a meaningful and unforgettable statement that captures the essence of the brand?
A. Unique selling proposition C. Branding
B. Product naming D. Tagline

33. Which choice best describes the given statement: “Making sure that the caller is pleased with
the result and that everything you promised is delivered”?
A. Thanking the caller
B. Following up on the call
 C. Asking questions about everything
D. Answering the call with greetings professionally
34. What term refers to an arrangement made in advance to have a table available at a
restaurant?
A. Table set up C. Table Reservation
B. Table Skirting D. All of these

35. What is the most common method of direct reservation communication?

A. Email C. Telephone
B. Twitter D. Video Chat

36. What word is used to ask if there are tables that can be reserved or not?
A. Availability C. Special Occasion
B. People D. None of these

37. What word to as for when you want to sit in an area of the restaurant that allows cigarettes
or not?
A. People C. Availability
B. Reservation D. Smoking/Non-Smoking

38. Which plural form of the word person is used to specify the number of guests or diners
coming in?
A. Availability C. People
B. Booth D. Reservation

39. What will you say to the customers or guests if you think they are ready to order?
A. May I take your order now Sir? C. Are you ready to order Sir?
B. Do you want to order now Sir? D. What is your order, Sir?

40. Which of the following refers to the contact of glasses with other equipment and hard
surfaces?
A. Environmental Factors C. Mechanical Impact
B. Inattentiveness D. Thermal Shock

41. What results of the sudden change of temperature from cold to hot temperature or vice versa
resulting in cracks or breakage?
A. Environmental Factors C. Mechanical Impact
B. Inattentiveness D. Thermal Shock

42. What equipment is used for a purpose it was not intended for such as using a cup to scoop
ice, using knives for opening cans, etc?
A. Improper handling of equipment C. Mechanical Impact
B. Environmental Factors D. Inattentiveness

43. What accidents will often occur when service personnel are absent-minded or inattentive in
executing services especially when they are carrying breakable equipment?
A. Improper handling of equipment C. Mechanical Impact
B. Environmental Factors D. Inattentiveness

44. A greasy or wet slippery floor, broken tiles, and blind doors may cause breakage to table
wares.
A. Improper handling of equipment C. Mechanical Impact
B. Environmental Factors D. Inattentiveness

45. Takes and serves food and beverage orders according to prescribed standards of service.
A. Busboy B. Waiter C. Bartender D. Captain Waiter

46. Who among the Structure of the F&B Services Department places orders in the kitchen and
picks up prepared orders?
A. Waiter B. Busboy C. Bartender D. Captain Waiter

47. Among those services who conducts daily briefing and inspection of grooming among his/her
staff?
A. Captain Waiter C. Waiter
B. Outlet manager D. Busboy

48. Who among the choices prepares drink orders according to prescribed standards?
A. Bartender C. Wine Sommelier
 B. Busboy D. Waiter

49. Who Among those persons oversees the set-up and delivery of service in his/her assigned
area?
A. Busboy C. Food Outlet Manager
B. Captain Waiter D. Supervisor

50. The following are proper procedures for washing hands, EXCEPT
A. Wash hands with hot water in a hand-washing sink.
B. Moisten hands, soap thoroughly and lather up the elbow.
C. Rub hands together, using friction for 20 minutes.
D. Rinse hands thoroughly under running water.