ST.

CHAMUEL COLLEGE
Long Test SY: 2019-2020
HOUSEKEEPING – HE 12

Name: ___________________________ Grade/Year: _____________ Date: _____________

I. DIRECTION: Identify the word being pertained to in the following sentences. Choose the correct
answer inside the box.

No Need Service Vacant Dirty No Baggage Occupied

Do not Disturb Out of Order Light Baggage Pre-register

Cleaning in Progress Out of Service Extra Bed Did Not Check Out

Skipper Check Out Occupied Dirty On-Change

Vacant Clean Complimentary Occupied Clean Stay Over

_______________ 1. The room is occupied for free.

_______________ 2. The guest has settled his or her account, returned the room keys, and left the hotel.

_______________ 3. Rooms are not deducted from the hotel inventory. This is temporary blocking and reasons
may be a malfunctioning bulb fuse, TV remote not working, kettle not functioning properly, etc. These rooms
are assigned to the guest once these small maintenance issues are fixed.

_______________ 4. Rooms are not sellable and these rooms are deducted from the hotels inventory. A room
may be out of order for a variety of reasons, including the need for maintenance, refurbishing and extensive
cleansing, etc.

_______________ 5. The room is vacant but has not yet been cleaned.

_______________ 6. The room has been cleaned and inspected and is ready for the arriving guest.

_______________ 7. The guest has left the hotel without making arrangement to settle to settle his or her
account.

_______________ 8. Room attendant is currently cleaning the room.

_______________ 9. The guest has requested not to be disturbed.

_______________ 10. A guest requested a “no service” for the room.

_______________ 11. The guest occupying the room does not have a baggage.

_______________ 12. The guest occupying the room does not have a large baggage.

_______________ 13. There is an extra bed being used in the guest room.
_______________ 14. There is a guest occupying the room and it has not been cleaned by the room attendant
yet.

_______________ 15. There is a guest occupying the room and it has already been cleaned by the room
attendant.

_______________ 16. A guest is currently occupying the room.

_______________ 17. A guest has booked a room earlier for early morning arrival.

_______________ 18. The guest made arrangements to settle his or her bills (and thus not a skipper), but has
left without informing the front desk.

_______________ 19. The guest has departed, but the room has not yet been cleaned and not ready for new
occupants.

_______________ 20. The guest is not expected to check out today and will remain at least one more night.

II. Direction: Identify the Codes in the Housekeeping Status Report.

Housekeeping Report
101 – C/O 201 – LB 301 – VC 401 – ED
102 – OCC 202 – VC 302 – OD 402 – VIP
103 – NNS 203 – XB 303 – OOO 403 – DL
104 – DND 204 – OC 304 – DNCO 404 – OC
105 – OOO 205 – ED 305 – DND 405 – SR
106 – VC 206 – VIP 306 – OOD 406 – XB
107 – OD 207 – DL 307 – NNS 407 – S/O
108 – DNCO 208 – SR 308 – OCC 408 –N/L
109 – OOS 209 – N/L 309 – VD 409 – VC
110 - VD 210 – S/O 310 – C/O 410 – LB

ROOM NO. 101-110 ROOM NO. 201-210 ROOM NO. 301-310 ROOM NO. 401-410
1. 11. 21. 31.
2. 12. 22. 32.
3. 13. 23. 33.
4. 14. 24. 34.
5. 15. 25. 35.
6. 16. 26. 36.
7. 17. 27. 37.
8. 18. 28. 38.
9. 19. 29. 39.
10. 20. 30. 40.
III. DIRECTION: Read, analyze and answer the questions given.

1. What is Occupational Health and Safety (OHS) in Hotel Housekeeping?

2. What is the difference between Hazard and Risk?

3. Give 10 Cleaning Tools, Materials and Equipment in Housekeeping.

 ST. CHAMUEL COLLEGE
Long Test SY: 2019-2020
FRONT OFFICE SERVICES – HE 12

Name: ___________________________ Grade/Year: _____________ Date: _____________

I. DIRECTION: Identify the word being pertained to in the following sentences.

_______________ 1. Is the result of a product or service a hotel makes available to guest for a price. The size
and scope of these sources can differ greatly from hotel to hotel.

_______________ 2. Is traditionally the main product of any hotel.

_______________ 3. These are revenue sources outside of sleeping rooms or food/beverage.

_______________ 4. GDS

_______________ 5. Refer to those who come announced, looking for rooms.

_______________ 6. Refer to tourists or travellers traveling alone.

_______________ 7. Refer to returning or visiting Filipinos who are residing or working abroad.

_______________ 8. This can be a meeting, meal, dance, exposition, or any other gathering of more than one
person.

_______________ 9. Defined as food and beverage point of sale. Restaurants, bars lounges, room service and
others that can provide a hotel with significant revenue sources.

_______________ 10. Most of these agencies have pre-arranged bookings of their tour groups in a hotel of their
choice.

II. DIRECTION: Enumerate the following.

Sources or Avenues for Rooms Reservations

1.

2.

3.

4.

5.

6.

7.
 Three main revenue sources

8.

9.

10.

Types of Hotel Clients

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

Hotel Location

21.

22.

23.

24.

25. BONUS

III. DIRECTION: Give the definition of each word.

1. Tourism –

2. Hospitality –

3. Hotel –
 ST. CHAMUEL COLLEGE
Long Test SY: 2019-2020
FOOD AND BEVERAGE SERVICES – HE 11

Name: ___________________________ Grade/Year: _____________ Date: _____________

I. DIRECTION: Read, analyze and answer the questions given.

1. What is the difference between cleaning and sanitizing? (10 points)

2. How does cleanliness and sanitation affect food service? Employee? Customers? (10 points)

3. Give the 4 Categories if Cleaning Agents (5 points)

4. Give the 2 methods of sanitizing. (5 points)

5. What are the approved chemical sanitizers? (5 points)

6. What are the three factors that must be considered in using chemical as sanitizing method? Explain each.
(15 points)

7. Give the three steps needed to effectively clean and sanitize utensils. (5 points)

8. Give some sanitary practices every employee must do. (5 points)

 ST. CHAMUEL COLLEGE
Long Test SY: 2019-2020
BREAD AND PASTRY PRODUCTION – HE 11

Name: ___________________________ Grade/Year: _____________ Date: _____________

I. DIRECTION: Read, analyze and answer the questions given.

1. What is Occupational Health and Safety in the kitchen? (5 points)

2. What is the difference between Hazard and Risk? (10 points)

3. Give the reasons for occupational health and safety. (10 points)

4. What are the types of hazards? Explain each (25 points)

5. The 4 step system SAFE. (10 points)

6. Give at least 5 Equipment for presenting baked products. (5 points)

7. Give at least 5 Guidelines in Presenting, Plating, and Serving Baked Products (10 points)