THIRD QUARTERLY ASSESSMENT

FAMILY CONSUMER SERVICES 7

SY 2023-2024

DIRECTRIONS: Choose the letter of the best answer.

1. Which of the following best differentiates hospitality from tourism?

A. Tourism focuses on accommodation, while hospitality involves transportation
services.
B. Hospitality includes food and beverage services, while tourism is primarily about
traveling.
C. Tourism covers activities like exploring and learning, while hospitality ensures
guest satisfaction.
D. Hospitality is about cultural heritage, while tourism emphasizes relaxation.
2. A guest complains about a room not being cleaned properly in a hotel. Which
industry does this situation primarily reflect?
A. Tourism
B. Hospitality
C. Transportation
D. Travel
3. Which statement best illustrates the relationship between hospitality and tourism?
A. Hospitality exists independently of tourism.
B. Tourism enhances hospitality services.
C. Tourism and hospitality are unrelated fields.
D. Hospitality supports tourism by providing accommodation and dining
experiences.
4. In the Philippines, what is a key factor that distinguishes the hospitality industry
from tourism?
A. The inclusion of local attractions and heritage sites.
B. The focus on customer service and experience management.
C. The promotion of eco-friendly travel.
D. The development of transportation networks.
5. How does the tourism sector benefit from the hospitality industry in the
Philippines?
A. By providing local guides.
B. By offering culinary experiences and accommodations.
C. By organizing tours and packages.
D. By handling all transportation needs.
6. Which type of tourism involves tourists visiting places to experience religious and
spiritual activities?
A. Ecotourism
B. Adventure Tourism
C. Pilgrimage Tourism
D. Medical Tourism
7. A group of tourists visiting Palawan to explore its natural wonders is engaging in
which form of tourism?
A. Cultural Tourism
B. Business Tourism
C. Ecotourism
D. Leisure Tourism
8. Which kind of tourist is most likely to visit the Philippines to attend business
conferences?
A. Leisure Tourist
B. Business Tourist
C. Adventure Tourist
D. Medical Tourist
9. A couple from Manila goes to Baguio for a weekend getaway. What type of tourism
does this represent?
A. Domestic Tourism
B. International Tourism
C. Regional Tourism
D. Cultural Tourism
10. What distinguishes a leisure tourist from an adventure tourist?
A. Leisure tourists prefer outdoor activities, while adventure tourists seek
relaxation.
B. Leisure tourists engage in physical challenges, while adventure tourists travel
for culture.
C. Leisure tourists seek relaxation, while adventure tourists look for thrill and
excitement.
D. Leisure tourists travel for health reasons, while adventure tourists travel for
learning.
11. The hospitality industry covers a wide range of services. Which of the
following is NOT part of the hospitality sector?
A. Food and Beverage
B. Accommodation
C. Insurance Services
D. Event Management
12. What aspect of the hospitality industry helps boost tourism in the
Philippines?
A. Developing industrial areas.
B. Offering cultural and local dining experiences.
C. Providing online retail services.
D. Limiting services to local residents only.
13. 13. In the Philippine hospitality industry, what service is commonly offered to
tourists?
A. Event planning and management
B. Agricultural services
C. Online stock trading
D. Large-scale manufacturing
14. Which area of the hospitality industry directly impacts the growth of the
Philippine tourism sector?
A. Tech industry development
B. Retail sales in malls
C. Heavy equipment rentals
D. Luxury hotels and resorts
15. What scope of the hospitality industry includes helping guests with local
travel and sightseeing?
A. Business consulting
B. Farming and fishing services
C. Online education services
D. Travel and tour operations
16. Which career is directly associated with the hospitality and tourism industry
in the Philippines?
A. Mechanical Engineer
B. Chef
C. Software Developer
D. Accountant
17. A business-minded individual in the Philippines is most likely to invest in
which tourism-related venture?
A. Food truck catering local cuisine
B. BPO services
C. Automobile manufacturing
D. Pharmaceutical production
18. If a college graduate wants to enter the hospitality industry, which career
path is most suitable?
A. Factory Supervisor
B. Construction Worker
 C. Front Office Receptionist
D. Nurse

19. What is a rising trend in the Philippine hospitality industry?

A. Setting up IT parks
B. Opening sustainable eco-tourism spots
C. Mass production of electronic gadgets
D. Establishing international shipping companies
20. Which challenge commonly affects the hospitality and tourism industry in the
Philippines?
A. Overcrowding and insufficient public facilities.
B. An excess of infrastructure development.
C. A lack of traditional food offerings.
D. An increase in local tourists only.

21. Which among the following is a primary challenge faced by the hospitality
industry in the Philippines?
A. High turnover rates in hotel staff
B. Rapid technological advancements in service
C. Strict international trade regulations
D. Increasing government subsidies
22. A hotel manager is facing customer complaints about room cleanliness.
What is the best action to take?
A. Reduce room rates temporarily
B. Implement stricter cleaning protocols
C. Ignore the complaints
D. Hire more front desk staff
23. What is a current trend in the hospitality industry that focuses on
sustainability?
A. Using disposable plastic utensils
B. Implementing energy-saving technologies
C. Encouraging guests to use more towels
D. Increasing the number of single-use items
24. In what way can innovation improve guest experience in hotels?
A. By reducing staff numbers
B. Introducing automated check-in and check-out systems
C. Increasing room rates
D. Limiting room service options
25. Which technological innovation is commonly used to enhance security in
hotels?
A. Biometric access systems
B. Regular key locks
C. Paper guest records
D. Manual guest check-ins
26. A major challenge in the food service sector is food safety. Which principle
helps ensure food safety?
A. Ignoring expiration dates
B. Implementing HACCP principles
C. Storing raw and cooked food together
D. Reducing kitchen inspections
27. Which issue is often seen in the tourism sector of the Philippines that affects
the environment?
A. Responsible tourism practices
B. Overcrowding of tourist destinations
C. Preservation of natural sites
D. Promotion of local wildlife conservation
28. How can hotels in the Philippines adapt to changing tourist expectations?
A. Keeping the same services without updates
B. Regularly updating facilities and services
 C. Limiting guest access to amenities
D. Focusing only on local guests
29. To address challenges in the hospitality industry, what is an effective
strategy?
A. Rely solely on traditional advertising
B. Invest in staff training and development
C. Avoid technological upgrades
D. Cut costs by reducing customer service
30. Which is a key trend that has emerged in response to health concerns in the
tourism industry?
A. Use of reusable materials
B. Strict hygiene protocols and contactless services
C. Increased buffet services
D. Elimination of room cleaning services
30. Which HACCP principle involves establishing critical limits at each control
point?
A. Identifying hazards
B. Monitoring procedures
C. Establishing critical control points
D. Setting corrective actions
31. Monitoring cooking temperatures is an example of which HACCP principle?
A. Verification
B. Hazard analysis
C. Record-keeping
D. Monitoring critical control points
33. Which tool is essential for ensuring meat is cooked to the right temperature?
A. Blender
B. Thermometer
C. Measuring cup
D. Rolling pin
34. What equipment is commonly used in restaurants to keep food warm until
serving?
A. Freezer
B. Oven
C. Chafing dish
D. Blender
35. What is the best tool to use for measuring small quantities of dry ingredients
like spices?
A. Teaspoon
B. Knife
C. Whisk
D. Grater
36. Which of the following describes the correct technique for a simple napkin
fold used in formal dining?
A. Roll the napkin loosely and place it on a plate.
B. Fold the napkin into a square and position it under the fork.
C. Fold the napkin into a triangle and place it neatly on the center plate.
D. Scrunch the napkin and place it randomly on the table.
37. What is the purpose of napkin folding in the food service industry?
A. To reduce the number of napkins used.
B. To enhance the aesthetic appeal of the dining table.
C. To eliminate the need for tablecloths.
D. To avoid washing napkins.
38. Which fold would you use to present a napkin standing upright on a table
setting?
A. Bishop’s Hat
B. Envelope Fold
C. Square Fold
D. Scrunch Fold
39. What is the most important factor to consider when selecting food items for
meal preparation?
A. The cheapest option available.
B. Nutritional value and freshness.
C. Only imported products.
D. The popularity of the item.
40. Why is it essential to select fresh ingredients in food preparation?
A. To ensure the dish is expensive.
B. To reduce cooking time.
C. To enhance flavor and maintain nutritional content.
D. To use up older stock.
41. When selecting seafood in the Philippines, what is a key sign of freshness?
A. Cloudy eyes
B. Slimy texture
C. Clear eyes and shiny skin
D. Strong fishy odor
42. Which method ensures the proper selection of fruits for a fresh fruit salad?
A. Choosing fruits based on appearance only.
B. Selecting ripe, seasonal fruits without bruises.
C. Using frozen fruits for convenience.
D. Picking the cheapest fruits available.
43. How does proper food selection contribute to sustainable practices in the
hospitality industry?
A. By only using processed foods.
B. By purchasing imported goods.
C. By sourcing ingredients locally to reduce carbon footprint.
D. By avoiding organic products.
44. When measuring flour, what technique ensures accuracy?
A. Scooping directly with the measuring cup.
B. Sifting and leveling with a knife.
C. Shaking the cup to settle the flour.
D. Compressing it tightly into the cup.
45. What unit of measurement is used when weighing ingredients in the metric
system?
A. Cups
B. Ounces
C. Grams
D. Quarts
46. To convert 1 cup of liquid into the metric system, how many milliliters would
you use?
A. 150 ml
B. 200 ml
C. 240 ml
D. 300 ml
47. A recipe requires 500 grams of sugar. How would you convert this
measurement into pounds?
A. 0.5 lbs
B. 1.1 lbs
C. 2.2 lbs
D. 3 lbs
48. Which of the following measurements is used for dry ingredients in the
English system?
A. Grams
B. Liters
C. Teaspoons
D. Milliliters
49. A chef needs to measure 100 ml of water. What measuring tool should be
used?
A. Dry measuring cup
 B. Liquid measuring cup
C. Spoon
D. Bowl
50. How many tablespoons are equivalent to 1 cup?
A. 10 tablespoons
B. 12 tablespoons
C. 16 tablespoons
D. 20 tablespoons

Answer Key

1. C
2. B
3. D
4. B
5. B
6. C
7. C
8. B
9. A
10. C
11. C
12. B
13. A
14. D
15. D
16. B
17. A
18. C
19. B
20. A
21. A
22. B
23. B
24. B
25. A
26. B
27. C
28. B
29. B
30. B
31. C
32. D
33. B
34. C
35. A
36. C
37. B
38. A
39. B
40. C
41. C
42. B
43. C
44. B
45. C
46. C
47. B
48. C
49. B
50. C