2ND QTR FBS10 WEEK 5-8 SUMMATIVE TEST

Republic of the Philippines Department of Education Region III – Central Luzon SCHOOL DIVISION OF PAMPANGA High School Blvd. Brgy. Lourdes, City of San Fernando FOOD AND BEVERAGE SERVICES 2nd Quarter Summative Test S.Y. 2021-2022 NAME: _____________________________________________ DATE: ________________________ GRADE/SECTION: ____________________________________ TEST I: (Items 1-10) Choose the correct answer inside the box below and write your answers on the space provided before the numbers. Dessert Menu Table de Hote Static Menu Dinner Menu Lunch Menu Cycle Menu Daily Menu California Menu Breakfast Menu Ala Carte _______________________1. It is a multiple-choice menu, which shows portioned dishes, and each dish is priced separately _______________________2. It is a French phrase, which literally means “host’s a table”. It differs one or more variants of each dish for fixed prices. Such menu may also be called PRIX FIXE {“fixed price”). _______________________3. It is the most common types of menus or pre-determined menu that does not change every day. _______________________4. “Du jour” translates to “of the day”, as in “soupe du jour” or soup for the day. This menu changes daily and is focused on seasonal ingredients, preparing the freshest food possible _______________________5. It is a set of dishes or menu that is different for each day during a cycle repeat. _______________________6. It is fairly standardized. Most restaurants will offer a choice or juices, cereals, eggs, breakfast meats like bacon, sausages or ham, waffles, pancakes with maple syrup. _______________________7. It is composed mostly of light and often informal meals. _______________________8. It is more elaborate as guests have more time and leisure for eating. _______________________9. Features items that are traditionally available for breakfast, lunch, and dinner offered throughout the day _______________________10. It is offered by restaurants that have good patisserie. They cater to the public with a sweet tooth TEST II TRUE OR FALSE (Items 11-15) Write T if the statement is correct and write F if the statement is wrong. _______11. Upon presentation of the menu, request your guests to order, to ensure they will be served right away. _______12. Jot down on your order pad all the orders of your guests, including additional details to ensure you do not forget any information. _______13. Start taking the order of the ladies, then the other guests present at the table _______14. Repeating the guests’ orders ensures the kitchen staff will not make any mistake in preparing the various food orders. _______15. After all the guests have given their orders, it is polite to ask if they would like to order more

TEST I MULTIPLE CHOICE (Items 16-25) Click the correct letter of the answer. 16. In operating ordering systems, all transactions should be undertaken with establishments guidelines relating to the following except. A. Honesty and Integrity C. Time B. Explanation and outline charges D. Speed 17. Guidelines cover policy like not charging for items that weren’t delivered or not charging person X for something that person Y received. A. Honesty and Integrity C. Customer Service E. Speed B. Explanation and outline charges D. Accuracy 18. treating customers with the courtesy they merit in reference to the taking of the order, processing of the order and presentation of the account for payment. A. Honesty and Integrity C. Customer Service E. Speed B. Explanation and outline charges D. Accuracy 19. ensuring that accounts are compiled and presented in a timely manner according to honesty and accuracy. Never sacrifice accuracy for speed. A. Honesty and Integrity C. Customer Service E. Speed B. Explanation and outline charges D. Accuracy 20. checking all entries, extensions, additions and other calculations to make sure that the customer isn’t overcharged and that the venue captures all the revenue to which it is legitimately entitled A. Honesty and Integrity C. Customer Service E. Speed B. Explanation and outline charges D. Accuracy 21. In this type of software system is the ability for a restaurant to accept credit card, debit cards, gift cards and mobile payment options. Restaurants that don’t have this technology will miss out on 80% or more of potential sales A. Network C. Digital Menu Boards B. Electronic Payment D. Inventory Management System 22. This technology enables the menu in the stores to be displayed on screens instead of the traditional printed material. A. Network C. Digital Menu Boards B. Electronic Payment D. Inventory Management System 23. This is a system that will track inventory levels, cost of inventory and help the store keep the necessary inventory in stock without over stocking A. Network C. Digital Menu Boards B. Electronic Payment D. Inventory Management System 25. This represents the technology to enable computer devices to talk to each other and the internet A. Network C. Digital Menu Boards B. Electronic Payment D. Inventory Management System 25. Which of the following is not included in preparing a triplicate docket system form? A. Waiter’s code identification number B. Waiter’s signature C. Table number D. Date TEST IV IMATCHING TYPE (Items 26-30): Match column A to column B. Write your answer on the space provided before the items. Column A Column B (Word/Term) (Definition) _________26. Triplicate Docket System A. used in the establishment offering a limited menu _________27. Duplicate Docket System B. computerized replacement of a cash register _________28. Electronic Billing Machine C. bills are prepared by a waiter _________29. Computerized system D. orders are entered in one or more terminals _________30. Point of Sale system E. small plain jotter pad used in taking orders F. used in chain restaurants Good luck and God Bless...