ST. ISIDORE LABRADOR CHILD DEVELOPMENT CENTER, INC.

Tel. No. 346 – 5975

Email address: [email protected]

SUMMATIVE TEST
GRADE 11 – FOOD AND BEVERAGE SERVICES
Second Semester-MIDTERM

Name : ________________________________________ Date: ________________

Grade & Section: _________________________________ Strand: ______________
Specialization: ___________________________________ Score: _______________
TEST I. TRUE OR FALSE
Direction: Write TRUE if the statement is correct and FALSE if it is wrong. Write your answer
on the space provided.
___________1. Do not forget to express gratitude to the guest by saying “Thank you for dining.”
___________ 2. In case the guest prefers to settle the bill using a credit card, you should
carefully handle the bill folder and make sure that the card is securely placed inside the bill
folder.
___________ 3. The satisfaction of the guest and the quality of food may be compromised if
mistakes were committed.
___________ 4. When employees communicate effectively, there will be many mistakes
committed and tasks will be accomplished slowly.
___________ 5. Always be polite and do not forget to smile.
___________ 6. People dine out not for the food alone but for the experience too.
___________ 7. Cleanliness and sanitation shouldn’t be everybody’s business in any
foodservice establishment.
___________ 8. The most effective way to avoid food contamination and the spread of food
borne illness is proper and frequent hand washing
___________ 9. When carrying plates, position your elbows away to your body.
___________ 10. If possible, stand behind the person you are serving to avoid overreaching.
___________ 11. Dining area and guest facilities are checked for cleanliness and orderliness
prior to service.
___________ 12. Humidity cannot cause guests and employees discomfort.
___________ 13. The dining area should not correspond to the theme of the restaurant and to
its target market.
___________ 14. Lighting plays an important role in setting up the mood and achieving the
desired ambiance of the dining area.
___________ 15. It is the responsibility of the server to make sure that the dining area is clean
before the beginning of meal service.

TEST II. IDENTIFICATION

Direction: Identify what is being asked in the following sentences. Choose the correct answer
from the box below. Write your answer on the space provided.
Booking sheet Napkin Reservation
Hollowware Linen Chinaware
Back-of-the-house Water goblet Placemat
Table runner Cutleries Maître d’
 Flatware Welcome Gesture Cover

_______________________________ 1. It is the space where one place is set.

_______________________________ 2. It is used to reduce the noise that the china produces.
_______________________________ 3. It is a narrow piece of linen or cloth that can either be
laid upon a table cloth or on a bare table.
_______________________________ 4. It is a small mat that comes in different shape, color,
and material and is placed beneath a place setting at a dining table.
_______________________________ 5. It is folded and placed on the service plate.
_______________________________ 6. It is composed of all forms of spoon and fork.
_______________________________ 7. Utensils used for cutting such as the knives.
_______________________________ 8. It is a set of receptacles such as teapots, milk jugs,
and sugar basins.
_______________________________ 9. It must blend well with the rest of the items on the
table and with the general theme of the food service establishment.
_______________________________ 10. It is placed above the tip of the dinner knife, at the
right of the cover.
_______________________________ 11. Area in the restaurant or hotel where guests do not
have access such as the kitchen, break room, and changing areas; employees who work in this
area like cooks, expediters, and dishwashers are usually unseen by guests.
_______________________________ 12. It is an agreement between two parties that
something such as room, table or set will be held for use at a later time.
_______________________________ 13. The headwaiter; a French term that means master of
the hotel.
_______________________________ 14. It is a form that has the record of reservations and
the reservation details.
_______________________________ 15. The act of welcoming a person in the establishment.

TEST III. CLASSIFICATION

Direction: Read the items carefully. Write A for Flatware, B for Cutlery, C for Hollowware,
D for Chinaware, and E for Glassware.
_________ 1. Butter Knife _________ 11. European dinner knife
_________ 2. Salad plate _________ 12. Beer or pint
_________ 3. Tea pot _________ 13. Pitcher
_________ 4. Teaspoon _________ 14. Whisky or shooter
_________ 5. Collins or highball _________ 15. Luncheon plate
_________ 6. Dinner Knife _________ 16. Dinner Fork
_________ 7. Brandy snifter _________ 17. Oval platter
_________ 8. Mug _________ 18. Waiter tray
_________ 9. Compote _________ 19. Butter spreader
_________ 10. Bouillon spoon _________ 20. Demitasse spoon

TEST IV.

“SETTING TABLES WITHIN THE REQUIRED TIMEFRAMES IN ACCORDANCE WITH THE

STANDARDS “

Instructions: Set up a table for two. Follow the procedure below.

1. Dress up the table with the entire linen requirement.

2. Arrange two formal place settings. Make sure that all the table appointments are in their
 proper place in the cover.
3. Choose a suitable centerpiece.
4. Accomplish the task in the shortest time possible.

Table Setting Rubric

Needs
Criteria Excellent Good Acceptable Poor
Improvement

Sets up both
formal place Sets up both Sets up only Sets up one
Setting Two settings formal place one formal formal place
Formal accurately with settings with place setting setting with Fails to set
Place all table minor with several major up any
Settings appointments inaccuracies inaccuracies inaccuracies in formal place
in their proper in table in table table setting
place in the appointments appointments appointments correctly
(20 points) cover within placement or placement or placement or
the required timing timing timing
timeframe

Selects and Selects a

Chooses a Selects a
places an centerpiece,
Choosing a centerpiece centerpiece
appropriate but it may not Fails to
Suitable that is not that does not
centerpiece be the most choose or
Centerpiece quite suitable complement
that suitable for place a
for the table the table
complements the table centerpiece
setting and setting and
(15 points) the table setting or on the table
lacks lacks
setting lacks
effectiveness effectiveness
effectively effectiveness

Fails to
Accomplishes Requires complete
Task Takes longer
the table Completes significant time the task
Completion than expected
setting task the task in a and reminders within the
Time to complete
efficiently and timely manner to complete designated
the task with
within the but with some the task within time frame
multiple
(15 points) shortest time delays the required and requires
delays
possible timeframe extensive
reminders

“Good luck passing the exam and my deepest early condolences if you don’t.”
- Unknown