Holy Trinity Academy of Calamba, Inc.

Brgy. Barandal, Calamba City, Laguna

Contact no. (049) 502-3785

FIRST QUARTERLY EXAMINATION

FOOD AND BEVERAGES SERVICE 12
S.Y. 2019 – 2020
Name: _________________________ Date: ____________
Ms. Christine Ainah P. Sales Parent’s Signature ________

TEST I-IDENTIFICATION. Identify the word/words being described by the statements.

A promise for a table in a restaurant.
The person who owns the business.
The master of the hotel or headwaiter
A form that has the record of reservation and reservation details.
A wine steward.
Main dish at lunch or dinner.
A dish recommended by the chef or cook.
Sweet course dish.
Dish that complement the main dish.
The list of dishes available in a restaurant.
Light food before the regular course.
It occurs when a salesperson is too pushy in offering products or services.
To give an opinion to answer guest’s question about the menu.
To provide an objective answer to the guest’s question about the menu
Identify the following if Appetizer, Entrée, Dessert, Side dish or Beverages. Write your answers on
the space provided.
_________16. Apple harvest pound cake with caramel glaze
_________17. Grilled shrimp scampi
_________18. House blend ice tea
_________19. Sautéed asparagus in cherry tomatoes
_________20. Clam chowder
_________21. Molten lava cake
_________22. Spring salad
_________23 Beef stifado
_________24. Fresh lemonade
_________25. Black bean Vegetable soup
TEST II-MODIFIED TRUE OR FALSE. Write T if the statement is TRUE, and write F if it is
FALSE then underline the incorrect word and write the correct answer on the space provided
before each number.
____________26. In semi-formal banquet service, the guest are free to sit, roam, or eat whenever
they choose to depending on the available space in the area.
____________27. Table d’hote provides an extensive choice for guests in terms of type of meal and
cooking method.

____________28. In formal banquet service, the priority is given to a selected number of guests
identified by the host. A separate table with service is provided with these guests while the rest
share one or two main buffet tables.

____________29. In ala carte menu, the prices are fixed.

____________30. Recommendation is recommending products to the guest with the aim to improve
their dining experience and consequently increase the size of the guest check
____________31. In informal banquet service, the guests follow a strict seating arrangement protocols
and reservation
____________32. There is limited choice within course in ala carte.
____________33. Recommendations are safe than suggestion.
____________34. Walk beside the guest when ushering them to their table.
____________35. If the maître d’ is not available, the sommelier may assist the guests.

TEST III-ENUMERATION.
1. Reservation 1. Reservation 2. Methods of taking 3. Common concerns of
Procedure(7pts) details(8pts) orders in guests regarding the
restaurant(5pts) menu(5pts)

4. Write your own menu (Filipino themed) (10pts)

LEARNING COMPETENCIES:
 Acknowledge guests as soon as they arrive
 Greet guests with an appropriate welcome
 Check details of reservation based on established standard policy

“I can do all things through Christ who strengthens me”

-Philippians 4:13
GODBLESS!