First City Providential College

Midterm Examination
Specialized Food and Beverage Service Procedure
B.S. Tourism Management

1. Ms. Gonzaga is assigned to book table reservation. What will be the first detail she needs to know from the guest?
a. Date of Birth c.Time of Arrival
b. Date of Reservation d. Name which the reservation is made
2. As a Reservation staff. What is the last detail you will need to ask from the guest ?
A.Date of Birth C. number of person
B. Name which the reservation is made D. Special requests
3. In military Alphabet what does letter “Q” stands for?
A. Quebec c. Queen
B. Quin D. Quillet
4. What mode of Reservation is the most effective and efficient?
a. Telephone c. In person
b. Email d. Fax
5. Which one is an example of Tableware?
a. Soup tureen c. Tumbler
b. Fish plate d. Steak knife
6. Which one is an example of Hollow ware?
a. Soup tureen c. Fish plate
b. Old-fashioned glass d. Steak knife
7. Which one is an example of Silver ware?
A.Soup tureen c. Fish plate
B. Old-fashioned glass d. Steak knife
8. Jandi is assigned to check the waiter’s station. Which one is part of his checklist?
A. platter c. cups and saucer
B. Tea spoon d. Salad knife
9. Isko is assigned to be a receptionist in Lemuria Gourmet Restaurant, What will be his first question he will ask to the
arriving guest?
a. What is your name sir/madam? C. Smoking or non-smoking?
b. Are you comfortable with our restaurant? D. Do you have any reservation?
10. In seating the Guest, the receptionist will assist the guest to their table. What will be the first thing to say to the guest
the moment they arrive in the designated table for them?
a. May I put this napkin on your lap? c. Here is the menu.
b. Please take your sit Sir/Ma’am d. Do you like this table ma’am?
11. What will be the first thing to say after giving the menu in “order-taking”?
a. What is your order ma’am? c. Our Top-seller for today is …..
b. Would you like me to serve water already? d. I will take your order when ever you are ready
12. While waiting for the Guest’s order as a server what are you going to do?
a. Wait patiently and smile c. Serve water
b. Suggest any relevant suggestions d. Serve complementary bread
13. What is the practice of ordering individual dishes from a menu in a restaurant?
A. American Service C. Amus bousche
B. A la carte D. French Service
14. What is a menu where multi-course meals with only a few choices are charged at a fixed total price?
 A. A la carte C. Self-service
B. Table d'hote D. Carte du jour
15. What is a menu listing dishes available on a particular day?
A. A la carte C. Self-service
B. Table d'hote D. Carte du jour
16. Here, the host contributes actively in the service. The waiter brings food on platters, shows to the host for approval,
and then places the platters on the tables.
a. Silver service c. French Service
b. English service d.Assisted Service
17. In this service, partially cooked food from the kitchen is taken to the Trolley for cooking it completely.
a. Gueridon c. Silver service
b. French Cart d. Buffet Service
18. This service exists in industrial canteens, hostels, and cafeterias. The menu and the space is limited; the cutlery is
handed over to the guests.
A.Coffee Shop c. Cafeteria
B. Bistro d. Canteen service
19. In this type of service, the platters are placed on the sideboard with burners or hot plates. At the time of serving, the
waiter picks the platter from hot plate and presents it to the host for approval and serves each guest using a service
spoon and fork.
a. American c..Silver service
b. English d. French Service
20. The food is served on guest's plate in the kitchen itself in predetermined portion?
a. American c. .Silver service
b. English d. French Service
21. Which one is 3-course meal?
a. soup/ salad, Main course and Dessert c. Appetizer, main course and Dessert
b. Appetizer, main course and Wine d. Soup, Appetizer and main course
22. Which one is the alternative for 6-course meal?
A. soup/ salad, Appetizer, Main course, Dessert, Wine and Cheese
B. Amuse-bouche, soup, Hors d'oeuvres, Main course. Salad and Dessert
C. soup, Amuse-bouche, Hors d'oeuvres, Main course. Salad and Dessert
D. Hors d'oeuvres, soup, Amuse-bouche, Main course. Salad and Dessert
23. What does K.O.T. Stands for?
A. Kitchen Official ticket C. Kitchen official Ticket
B. Kitchen order Tally D. Kitchen order ticket
24. What is the next thing to do after listening to the order of the guest?
A. Repeat order C. Say “Wait 10-15 minutes”
B. Ask if there is anything else they wanted to add? D. Say “Noted sir”
25. If the Guest doesn’t have a reservation what will be the next thing to say to the guest?
A. “Do you want me to book a reservation for you?”
B. “How may I help you?”
C. “Smoking or Non-smoking”
D. “Wait, I will just look for any available seat for you”
26. These are two prong forks made of stainless steel which are used with seafood dishes.
A. Cocktail fork C. Fish fork
B. Escargot Fork D. Shrimp fork
27. This is a small fork like trident, used for spearing garnishes such as olives.
A. Cocktail fork C. Garnishing fork
B. Escargot fork D. Carving fork
28. It is narrower and slightly shorter than a salad fork that is used when serving pastries.
A. Fish fork C. Bakery fork
B. Cake fork D. Baking Fork
29. It is an oval shaped spoon that has the length midway between the length of the tablespoon and teaspoon which is
primarily used when dessert is served.
A. Soup spoon C. Serving spoon
B. Dessert spoon D. Gravy spoon
30. It is much larger than a spoon used for eating. It is used to move food from the main dish to individual plates.
A. Soup spoon C. Serving Spoon
B. Dessert spoon D. Gravy spoon
31. Used for soups that has a variety of shapes and sizes depending on the deep bowls whether it is round, oval or fluted.
A. Soup spoon C. Gravy spoon
B. Soup Ladle D. Serving spoon

32. It is used for stirring iced tea in tall glasses which has the same purposes like the Long Drink.
A. Stirrer C. Teaspoon
B. Parfait D. Dinner spoon
33. It is larger than a teaspoon or a dessert spoon, used in serving food at the table and as standard measuring unit in
recipes?
A. Dinner spoon C. Tea spoon
B. Table spoon D. Dining spoon
34. Spoon used to stir hot beverages
a. Dinner spoon c. Tea spoon
b. Table spoon d. Dining spoon

35. In Basic formal setting, fork is located at the ______

A. Right side after knife C. Right side after plate
B. Left side after knife D. Left side after plate

36. In Basic formal setting, Teacup is located at the _____

A. Top of the knife C. Right side of the spoon
B. Right side of the fork D. Beside salt and pepper shakers

37. In basic formal setting, knife is located at the _____

A. Left side of the spoon C. Right side of the fork
B. Left side of the table D. Below bread plate and butter spreader
38. In Basic formal setting, the glasses are arranged... (from left to right)
a. Red wine, water goblet, Champagne flute glass and white wine
b. Water goblet, Red wine, white wine and Champagne flute glass
c. Water goblet, Champagne flute glass, Red wine and white wine
d. Water goblet, Champagne flute glass, White wine and Red wine
39. In basic formal setting, Bread plate and butter spreader are located at the…
A. Beside fork and spoon C. Left side of the dessert spoon and fork
B. Upper left part of the table D. Below the plate
40. The smallest plate on the table measuring five to seven inches in diameter.
A. Saucer C. Bread plate
B. Fish plate D. Dessert plate
41. Size varies from four to seven inches, slightly curved edges and typically no indentation.
A. Appetizer plate C. Soup bowl
B. Salad plate D. Dessert plate
42. larger in size than the bread and butter plate. Usually round in shape the larger one is eight to 8.5 inches and the
smaller one is an inch less
 A. Appetizer plate C. Soup bowl
B. Salad plate D. Dessert plate
43. Decorative edges, flat, and usually 13 to 14 inches in diameter, making it one of the largest plates on the table. Used
mainly for decoration.
A. Fish plate C. Dinner plate
B. Charger D. Appetizer plate
44. These plates are seven to nine inches across and are ornately decorated.Utilized during both informal and formal
meals, are also called luncheon plates by some manufacturers.
A. Fish plate
B. Charger
C. Dinner plate
D. Appetizer

45. After serving the water what is the first menu to offer
A.Appetizer
B. Aperitif
C. Salad
D. Soup
46. What is Aperitif?
a. Food served before drinks to stimulate
appetite
b. Drink served before alcoholic drink to
stimulate appetite
c. Alchohokic beverages served before the meal
to stimulate appetite
d. Alcholic beverage served after the meal to
improve digestion
47. In stacking drinks in bar tray tall glasses should be
placed at the…
a. Center of the tray
b. Around the edge of the tray
c. Nearest to your body
d. Nearest to the serving hand
48. In stacking drinks in bar tray Heavy glasses should be
placed at the…
a. Center of the tray
b. Around the edge of the tray
c. Nearest to your body
d. Nearest to the serving hand
49. In stacking drinks in bar tray short and light glasses
should be placed at the…
a. Center of the tray
b. Around the edge of the tray
c. Nearest to your body
d. Nearest to the serving hand
50. In plated service, plated food are served from the
a. Right side of the host
b. Right side of all the guests
c. Left side of the host
d. Left side of all the guests