HYONG YANG INSTITUTE OF TECHNOLOGY INC.

SENIOR HIGH SCHOOL

88 Enriquez St. Barangay IV Lucena City, Quezon 4301
1st Quarterly Examination Food and Beverage Services
Name: Date:
Grade & Section: Subject: FBS1
Part I- Multiple Choice
Direction: Choose the BEST answer for the following questions. Write only the letter of the
correct answer..
___1. What sector is responsible for meeting the needs of customers by taking into account the
need for specialty foods, the need for good value for the price, social needs, and customer
convenience.
a. Food Service c. Food and Beverages service
b. Food Restaurant d. Food Management
___2. This type of restaurant is typically designed for the elite market and serves high-quality
specialty dishes, often with the elegance of wine service and, on occasion, table-side
preparation and gueridon service.
a. Fast Food c. Coffee Shop
b. Fine Dining d. Cafeterias
___3. This type is intended for people with limited meal budgets. It serves value meals, which
are typically displayed at fast food counters.
a. Fast Food c. Coffee Shop
b. Fine Dining d. Cafeterias
___4. What kind of casual dining establishment caters to people "on the go" and serves mostly
short orders?
a. Fast Food c. Coffee Shop
b. Fine Dining d. Cafeterias
___5. What do you call a menu that says "today's special" and is usually inserted into a table
d'hote or a la carte menu?
a. ‘Carte de jour’ c. A la Carte menu
b. Table d’ hote menu d. Class of Menu
___6. This menu has a fixed number of courses, limited choices within each course, and a fixed
selling price and also the dishes provided will all be ready at a specific time.
a. ‘Carte de jour’ c. A la Carte menu
b. Table d’ hote menu d. Class of Menu
___7. What kind of menu can be translated as from the card and it gives a full list of all the
dishes that may be prepared by the establishment and also each dish is priced separately?
a. ‘Carte de jour’ c. A la Carte menu
b. Table d’ hote menu d. Class of Menu
___8. What kind of restaurant layout that serve drinks and usually managed by bartender (if
there are mixed drinks available) or a bar waiter who is in charge of drink preparation and
dispatching?
a. Restaurant c. Food Display Counter
b. Food preparation area d. Bar Counter
___9. What kind of restaurant layout that must be equipped with a cash register or the Point or
Sales System (POS), bill forms and receipts and other paraphernalia for bill settlement?
a. Dish Washing area c. Side Station area
b. Cashier Counter d. Dispatching Counter

When you believe in yourself, anything is impossible. Wishing you the best of luck on your Exam! 
___10. This station is usually called dummy waiter that equipped with a sideboard or cabinet
with drawers for placing the par stock of supplies, cutleries, condiments and service equipment
to be used for set up and service?
a. Dish Washing area c. Side Station area
b. Cashier Counter d. Dispatching Counter
___11. Headwaiter is known in French term called?
a. Maitre d’ Hotel c. Table d’ hote menu
b. Carte de jour’ d. Hotel d’ Maitre
___12. In a restaurant brigade, typical productivity ratio used by large and medium-sized food
establishments 1 waiter for every 5 customers for ___?
a. American or Plate service c. French service with table side preparations
b. Russian service d. Family or Lauriat Service
___13. In a restaurant brigade, typical productivity ratio used by large and medium-sized food
establishments 1 waiter for every 20 – 25 customers or 4 – 5 tables for ___?
a. American or Plate service c. French service with table side preparations
b. Russian service d. Family or Lauriat Service
___14. In a restaurant brigade, typical productivity ratio used by large and medium-sized food
establishments 1 waiter/attendant for every 15 customers for ___?
a. American or Plate service c. French service with table side preparations
b. Russian service d. Family or Lauriat Service
___15. In a restaurant brigade, typical productivity ratio used by large and medium-sized food
establishments 1 waiter for every table of 10-12 customers for ___?
a. American or Plate service c. French service with table side preparations
b. Russian service d. Family or Lauriat Service
___16. What kind of communication can take the form of writing a memorandum or making
gestures?
a. Indirect Communication c. Vertical Communication
b. Direct Communication d. Horizontal Communication
___17. What kind of process that applied using a brush, scrub or water spray for a period long
enough to penetrate the soiled area, then removes the soil by rinsing.
a. Cleaning c. Chemicals
b. Sanitizing d. Machines
___18. What is the minimum temperature range necessary to kill most harmful microorganisms
is usually ?
a.162 degree Farenheit to 165 degree Farenheit.
b. 180 degree Farenheit to 190 degree Farenheit.
c. 155 degree Farenheit to 160 degree Farenheit.
d. 190 degree Farenheit to 200 degree Farenheit.
___19. These personnel help the manager or supervisor in directing, controlling and
supervising personnel in the day-to-day operations.
a. manager c. assistant manager
b. purchaser d. storeroom keeper
___20. These personnel take charge of receiving orders, delivery of the foods on the table of
the customers, clearing up and other tasks related to food service.
a. cashier b. manager c. purchaser d. waitresses
___21. This person plans the menu for the day, makes the necessary adjustments on volume
based on season, availability, and price with the assistance of chief cook and purchaser.
a. cashier c. storeroom keeper

When you believe in yourself, anything is impossible. Wishing you the best of luck on your Exam! 
 b. manager d. waitresses
___22. He does daily, weekly or monthly report on the status of the business.
a. cashier b. manager c. purchaser d. waitresses
___23. A computer system reservation that keyed-in by the guest.
a. Online Reservation System c. Accommodation Reservation System
b, Manual Reservation System d. Computer Generated Reservation System
___24. What kind of Reservation Booking that guests will need to have room bookings
processed in order to stay at establishments that provide accommodation such as hotels,
apartments, resorts, guest houses, caravan parks?
a. Dining and meal reservations c. Hotel Reservation
b. Aircraft Reservation d. Accommodation suppliers Reservation
___25 What Ways of Reservations May Be Received when the customer comes into the
establishment and communicates directly with the staff.?
a. Over the telephone c. In Person
b. Mail d. Online Chatting
___26. Telephone conversation expects you to open the conversation with a nice ___?
a. Greetings c. Politeness
b. Smile d. Welcoming
___27. What do you call to the set of moral principles used when handling telephone and
important role in times of reservation on phone?
a. Telephone Greetings c. Telephone discipline
b. Telephone Ethics d. Telephone behavior
___28. What do you call to the small piece of table linen that is used to wipe the mouth and to
cover the lap in order to protect clothing especially creatively folded enhances the look of your
table and the dining experience?
a. Table Cloth c. Table Matts
b. Table Napkins d. Table Center Piece
___29. What kind of equipment Includes all trolleys or carrying stations?
a. Fixed equipment c. Mobile equipment
b. Circulating equipment d. Machine equipment
___30. This service area is some of the busiest of a foodservice establishment especially during
the service periods, such as bar area and dining area?
a. Front-of-house c. Still Side
b. Back-of-house d. Dining Area

When you believe in yourself, anything is impossible. Wishing you the best of luck on your Exam! 
Part II- Matching Type
Direction: Match column A with the corresponding item in column B. Write the letter of your
answer for each number.

COLUMN A COLUMN B
___31. MIXING GLASS
___32. DRINK MIXER A. F.

___33. BOSTON SHAKER

___34. FISH PLATE B. G.
___35. WHISKY SOUR GLASS
___36. BOUILLON CUP C. H.
___37. SILVER FOOD COVER
___38. ICE BUCKET
___39. PASTA SERVER D. I.
___40. PASTRY TONGS

E. J.

Part III- TRUE OR FALSE

Direction: Read the statements carefully then write TRUE if the statement is correct and write
FALSE if it is wrong.
____41. Fixed equipment include Linen, glassware, chinaware, tableware.
____42. One of the design and purchasing factor of a restaurant is the site or location of the
establishment is far from the city.
____43. Back-of-house areas are service area behind the scenes.
____44. Wash-up service area, all the dirty plates, cups, and bowls are deposited, stacking
them correctly and placing all the tableware in a special wire basket or container in readiness for
washing.
____45. Chinaware/Dinnerware is more resistant to heat than glassware.

Part IV- Enumeration

Direction: Enumerate the items asked and write your answers in a space provided.
Question: Enumerate at least Five Table Napkin Folds.
46.
47.
48.
49.
50

When you believe in yourself, anything is impossible. Wishing you the best of luck on your Exam! 