UJIAN TENGAH SEMESTER

Program / Jurusan : Certificate III / Tata Hidangan Kelas :

Mata Pelatihan : Restaurant Technique Service (TQS) Semester :I
Nama : Tanggal :
NIM : Waktu : 60 menit
TA. 2020/2021

1
I. Please choose the correct answer! c. Water pitcher
d. Water pump
1. Which one is not type of restaurant?
a. Alternative Restaurant 8. The place where the waiter/ss use for
b. PUB landing the food and prepare their utensil
c. Coffee Shop and napkin is called:
d. Dining Room a. Muster station
b. Guest station
2. ……….is an establishment selling coffee
c. Table station
and sometimes other drinks or snacks,
d. d. Side stand
with a facility to consume them on the
premises.
9. All are napkin in the dining room except!
a. Dining room
a. Tavern
b. Coffee shop
b. Bird of Paradise
c. Specialty restaurant
c. Bishop Maitre
d. Coffee latte
d. Lorderdil
3. Restaurant manager in dining room is also 10. In French Service who is cooking and
called as : finishing the food in front of the guest?
a. Executive Chef a. Bus boy
b. Food and beverage manager b. Commis
c. Maitre’d c. Chef de rang
d. Head waiter d. Maître d

4. All are types of china ware, except: 11. What kind of service that use silver platter
a. Dinner plate on the left hand and serving the guest from
b. Escargot dish left side using right hand?
c. Cereal bowl a. Russian Service
d. Wooden tray. b. English Service
c. American Service
5. Here are some examples of Cutleries, d. French Service
except:
a. Dinner Knife 12. Which one of the food serving from left
b. Dinner fork side of the guest?
c. B&B knife a. Appetizer
d. B&B plate b. Entree and bread
c. Butter and soup
6. Which one is Un-Steam Glass! d. Bread and butter
a. Shot Glass
b. Cocktail Glass 13. Which statement is not right?
c. Sour Glass a. Do extra mile to the guest
d. Sherry Glass b. Recognize the guest by name
c. Rude and ignore the guest
7. The example of Hollowware here is…. d. Smile and good grooming
a. Water goblet
b. Water glass
2
 b. Russian service
c. American service
d. Buffet service
14. Mise en place means….
a. Welcoming the guest
b. Put in place
c. Seating the guest
d. Clearing the table

15. Type of service in which the guest served

by themselves is called as….
a. French service

3
II. Please answer the following questions with True or False!

1. Restaurants selling food of foreign cultural origin is called ethnic restaurant.

2. Italian, French or Asian restaurants are the example of specialty Restaurant.
3. B & B plate, cream jug, sugar bowl, ramekin are the example of china ware.
4. Sugar bowl, creamer jug, coffee pots, teapots, hot food cover and silver tray are the
example of silver ware.
5. American service is type of service which is the food has been prepared and ready on the
plate.
6. The step in welcoming the guest is seating the guest, welcoming expression, greeting
and assisting the guest.
7. Setting up a table requires us to do preparing all equipment, lay down the table cloth, set
up the center peace, B&B plate and start setting up the table.
8. First impressions the sequence of service in the dining room are welcoming and greeting.
9. Presenting the menu in dining room is expected from the life side of the guest with good
body language.
10. Taking order from ladies or kids first is one important thing in taking order.

III. Describe and explain your answer clearly and correctly.

1. Please mention restaurant condiments normally served at the dining room.

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. Describe how to clearing up table.
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. Please mention the setting service station /side stand!
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
4. Write down 5 cutleries, chinaware, glassware, and holloware
_____________________________________________________________________
_____________________________________________________________________

4
 _____________________________________________________________________
_____________________________________________________________________

5. Please mention the step in taking order!

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

***Good Luck***

KEY ANSWER
RESTAURANT TECHNIQUE SERVICE (TQS)

I. 15 POINTS (@1 POINT EACH CORRECT ANSWER)

1. B, 2. B, 3.C, 4.D, 5.D, 6.A, 7.C, 8.D, 9.D, 10.C, 11.A, 12.D, 13.C, 14.B dan 15. D

II. 10 POINTS (@1 POINT EACH CORRECT ANSWER)

1. T

2. T

3. T

4. F

5. T

6. F

7. T

8. T

5
 9. F

10. T

III.15 POINTS (@3 POINTS EACH CORRECT ANSWER)

1. Restaurant condiment normally serve at the dining room:
salt & pepper, oil vinegar, mustard, horseradish, chili sauce, worchestreshire sauce,
tabasco, tomato ketchup.
2. a. start with the ladies first, and stand on the right side of the guest
b. with right hand, start to collect the cutleries and plate
c. use the knife to move scrap items to the front of the first plate
d. continue until all the side plates have been collected and stacked on dinner plates
3. All necessary cutleries for service, crumbing down equipment, bread service
equipment, tea/ coffee equipment, glassware, under-liners, napkins, sevice trays,
toothpicks, menu & wine list, restaurant condiments
4. Silverware : soup spoon, dessert knife, dessert fork, tea spoon, dinner knife, dinner fork
chinaware: dinner plate, soup cup, dessert plate, coffee saucier, b&b plate
glassware: water goblet, red wine glass, white wine glass, cocktail glass, juice glass
holloware: sugarbowl, creamers, food covers, water pitchers, coffee pots
5. Take order from ladies or kids first, use order pad/captain order, write clearly, repeat
the order to the guest, and delivery guest order to the kitchen as soon as the waiter/ss
finished in taking order.

SCORE =