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Senior High School Affairs: University of Northern Philippines

1. This document appears to be a summative examination for a Food and Beverage Services course. It contains identification questions to test knowledge of industry terminology as well as enumeration and drawing questions. 2. The identification section defines terms like menu, reservation, reservation form, a la carte service, sommelier, set menu, greeting, back of house, best sellers, appetizers, desserts, side dishes, signature dishes, recommending, and plating hand. 3. Students are asked to enumerate the sequence of table service and draw/label diagrams of Russian and English service styles.

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Ma. Rochelle Cabrales
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55 views

Senior High School Affairs: University of Northern Philippines

1. This document appears to be a summative examination for a Food and Beverage Services course. It contains identification questions to test knowledge of industry terminology as well as enumeration and drawing questions. 2. The identification section defines terms like menu, reservation, reservation form, a la carte service, sommelier, set menu, greeting, back of house, best sellers, appetizers, desserts, side dishes, signature dishes, recommending, and plating hand. 3. Students are asked to enumerate the sequence of table service and draw/label diagrams of Russian and English service styles.

Uploaded by

Ma. Rochelle Cabrales
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Republic of the Philippines

UNIVERSITY OF NORTHERN PHILIPPINES


Tamag, Vigan City
2700 Ilocos Sur

Senior High School Affairs


Website: www.unp.edu.ph Mail: [email protected]
Tel #: (077) 674-0789

FOOD AND BEVERAGE SERVICES


Summative Examination
S.Y. 2017-2018
Name: ________________________________________ Score: ___________________
Section: ___________________ Instructor: Ma. Rochelle F. Cabrales
I. IDENTIFICATION: Identify the following questions given.
• _____________ 1. A list of dishes available in a restaurant.
• _____________ 2. An agreement between two parties that something such as room,
table, or seat will be held for use at a later time.
• _____________ 3.A form that has the record of reservations and the reservation details.
• _____________ 4. This type of meal service in a restaurant wherein dishes are priced
individually when ordered from the menu.
• _____________ 5. A server who is in charge of wines and serving wines.
• _____________ 6. A type of meal service in a restaurant wherein a whole meal for an
individual has a fixed price.
• _____________ 7. The act of welcoming a person in the establishment.
• _____________ 8. Area in the restaurant or hotel where guests do not have access in the kitchen.
• _____________ 9. It refers to the most frequently ordered or the most saleable items.
• _____________ 10. A light food served as appetizers before the regular meal.
• _____________ 11. Usually sweet course, as fruit, ice cream, or pastry served at the end of a
meal.
• _____________ 12. A dish that is served to complement the entrée.
• _____________ 13. An item or product of a distinctive kind or particular superiority in the
restaurant.
• _____________ 14. Refers of giving an opinion to answer to a guest’s question about the menu.
• _____________ 15. Recommending products to the guest with the aim to improve their dining
experience
• 16. Food is served on the left side of the ____________.
• ______________ 17. In serving beverage to the customer, use the ________
hand.
• ______________ 18. This style of service is expensive because it involves
professional waiters to serve the food properly and slowly.
• ______________ 19. This style of service refers to food that is served on
individual plates.
• ______________ 20. It is a self-service wherein food is displayed on
tables.
I. ENUMERATION. Enumerate the following: (20pts.)
A.Sequence of Table Service
• 1.
• 2.
• 3.
• 4.
• 5.
• 6.
• 7.
• 8.
• 9.
a.

• b.
• c.
• d.
• e.
• 10.
• 11.
• 12.
• 13.
• 14.
• 15
I. Draw and label the Russian and English service.
• 
• 
• 
• “May the good Lord bless you forever”

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