Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF TALISAY CITY
J.P. Rizal St., Poblacion, City of Talisay, Cebu

TABLE OF SPECIFICATIONS (TOS)

QUARTER 2 – LESSON 2

Table of Specifications
Cognitive Process Dimensions (Anderson & Krathwohl, 2001) Total Items Percentage
Learning Competencies and Class
Its Code Sessions Understandin
Remembering
g
Applying Analyzing Evaluating Creating 60 100%

LO1: Welcome and Greet

5 items 4 items 2 items 2 items 1 item 1 item
Guests 1 week 15 25%
(1,2,3,4,5) (21,22,23,24) (37,38) (47,48) (55) (58)
TLE_HEFBS9-12GO-IIa-b-1
LO2: Seat the Guests 5 items 4 items 3 items 2 items 1 item 1 item
1 week 15 25%
TLE_HEFBS9-12GO-IIc-d-2 (6,7,8,9,10) (25,26,27,28) (39,40) (49,50) (56) (59)
LO3: Take Food and Beverage 4 items
5 items 4 items 2 items 1 item 1 item
Orders 1 week (41,42,43, 17 28.33%
(11,12,13,14,15) (29,30,31,32) (51,52) (57) (60)
TLE_HEFBS9-12GO-IIe-f-3 44)
LO4: Liaise between kitchen
5 items 4 items 2 items 2 items
and service areas 1 week 13 21.67%
(16,17,18,19,20) (33,34,35,36) (45,46) (53,54)
TLE_HEFBS9-12GO-IIg-h-4
Total 60 items 20 16 10 8 3 3 60
Percentage 100 % 33.33% 26.67% 16.67% 13.33% 5% 5% 100%

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF TALISAY CITY
J.P. Rizal St., Poblacion, City of Talisay, Cebu

Summative Test
Quarter 2 Lesson 2
NAME: _______________________ YR & SECTION: __________DATE: ________
MULTIPLE CHOICE:
INSTRUCTION: Read the questions carefully and choose the BEST answer. Shade
your answer in the answer sheet provided.

1. Who is the person responsible for welcoming or greets guests in the

restaurant?
A. Commis III
B. Head Chef
C. Captain Waiter
D. Receptionist

2. What time of the day is the appropriate greeting for “Good morning”?
A. 12:00 - 18:59
B. 00:00 - 11:59
C. 19:00 - 23:59
D. 00:00 - 14:00

3. What time of the day is the appropriate greeting for “Good Evening”?
A. 12:00 - 18:59
B. 00:00 - 11:59
C. 19:00 - 23:59
D. 00:00 - 14:00

4. What time of the day is the appropriate greeting for “Good Afternoon”?
A. 12:00 - 18:59
B. 00:00 - 11:59
C. 19:00 - 23:59
D. 00:00 - 14:00

5. What do you call an expressions made when dealing with the guests?
A. Phraseologies
B. Phrasiologies
C. Paraseologies
D. Praseologies

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 6. Who is the person responsible for serving food and beverages?
A. Receptionist
B. Commis III
C. Food and Beverage Service Attendant
D. Chef

7. What is the other term for receptionist?

A. Manager
B. Maitre D’ Hotel
C. FBS Attendant
D. Dishwasher

8. Where should the persons with mobility difficulties or senior citizens be

seated?
A. As close to the hostess station as possible or under the entrance
B. As close to the hostess station as possible or opposite to the entrance
C. As close to the hostess station as possible or far the entrance
D. As close to the hostess station as possible or near the entrance

9. Where should the kids be seated in the restaurant?

A. In the corner or wall side
B. Near the hostess
C. Against the wall
D. Beyond the wall

10. Where should the couple be seated in the restaurant?

A. In the smoking area
B. Assists them to the seats with best view
C. In the crowded area
D. In the Noisy Area

11. What do you call a list of all food and drinks that is offered in a food
establishment?
A. A La Carte
B. Table D’ Hote
C. Menu
D. Static Menu

12. What type of menu that offers one or more variants of each dish for fixed
price? It is also means “host’s table”
A. California Menu
B. A La Carte
C. Static Menu
D. Table D’ Hote

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 13. What type of menu that changes daily and is focused on seasonal ingredients,
preparing the freshest food possible? It also translates “of the day” as in
“soupe du jour” of soup of the day.
A. Tourist Menu
B. Breakfast Menu
C. Cycle Menu
D. Du Jour or Daily Menu

14. What type of menu that has a multiple choice of menu which shows portioned
dishes and each dish is priced separately and allows guests to choose dishes
within his/her budget?
A. A La Carte
B. Table D’ Hote
C. Menu
D. Static Menu

15. What type of menu that offers good patisserie and caters sweet tooth of the
public?
A. Children’s Menu
B. Lunch Menu
C. Dessert Menu
D. Tourist Menu

16. What term is used to defined as to establish a working relationship, typically in

order to cooperate on a matter of mutual concern?
A. Niaise
B. Liaise
C. Miaise
D. Biaise

17. What type of docket system that uses traditional manual system that is often
used in medium and large-sized hotels and restaurants?
A. Computerized System
B. Electronic Billing Machine
C. Duplicate Docket System
D. Triplicate Docket System

18. What type of docket system that uses Electronic Order Pad as an order entry
tool for DSR, where waiter and cashier prepares the bill with accuracy and
speed?
A. Electronic Billing Machine
B. Triplicate Docket System
C. Duplicate Docket System
D. Computerized System

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 19. What type of docket system that is used by large establishments and chain
restaurants, where orders are entered by waiters at one or more terminals
situated on the floor?
A. Electronic Billing Machine
B. Triplicate Docket System
C. Duplicate Docket System
D. Computerized System

20. What system that is used to replace the traditional or manual way of taking
and processing orders?
A. Point od Share (POS) System
B. Point of Scale (POS)System
C. Point of Sale (POS) System
D. Point of Seal (POS) System

21. Which of the following statement below supports a description of a good

professional receptionist?
A. Receptionist should be well groomed, Greet the guests with enthusiasm
and be disrespectful at all times.
B. Receptionist should be well groomed, Greet the guests with enthusiasm
and be respectful at all times.
C. Receptionist should be untidy, Greet the guests with enthusiasm and be
respectful at all times.
D. Receptionist should be well groomed, Greet the guests with negativity and
be respectful at all times.

22. How would you rephrase the following sentence when greeting the guests
with reservation on your restaurant? “Hi Maam, welcome, please take your
seat here.”
A. Good morning! Maam Rafols, Welcome to ABC Restaurant, Do you have
any reservation? This way please (extending the hand with palms open)
B. Good morning! Maam Rafols, Welcome to ABC Restaurant, We have
prepared a nice table for your party. This way please (extending the hand
with close palms)
C. Good morning! Maam Rafols, Welcome to ABC Restaurant, Do you have
any reservation? We have prepared a nice table for your party. This way
please (extending the hand with palms open).
D. Good morning! Maam Rafols, Welcome to ABC Restaurant, Do you have
any reservation? We have prepared a nice table for your party. Please
take your seat here.

23. What is the main idea of guests reservation in the restaurant?

A. Act of making prior arrangement in a restaurant
B. Act of making later arrangement in a restaurant
C. Act of making lesser arrangement in a restaurant
D. Act of making hectic arrangement in a restaurant
Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 24. How would you rephrase the following sentence if the outlet is full and there is
no available table? “Sorry, but the table is full, can you take a seat first”
A. I am sorry Ma’am/Sir but all the tables are occupied at the moment, we
cannot accommodate you here.
B. I am sorry Ma’am/Sir but all the tables are occupied at the moment, would
you mind strolling around the park while waiting for the table availability?
C. I am sorry Ma’am/Sir but all the tables are occupied at the moment, would
you mind finding another restaurant that can accommodate you?
D. I am sorry Ma’am/Sir but all the tables are occupied at the moment, would
you mind waiting at the lounge for about 5 minutes, and I will call you the
moment we have a table available for you?

25. What can you say about the following scenario? “A couple loves a place
where they can eat and talk privately and can see a nice sunset in the ocean”.
A. Couples wants to be engage in a private place
B. Couples loves to see sunset
C. Couples love to talk and eat privately
D. Couples prefer a quiet corners with a good view

26. How would you classify the following type of guest? “Senior Citizen, Person in
the wheel chair, blind person”.
A. Guest in the restaurant
B. Adult person
C. Person with mobility difficulties
D. Children

27. How would you rephrase the following sentence? “Hi, I am your waiter,
please let me know if you have anything to order so that I can assists you.”
A. Hi, I am Rex, and I will be your Food and Beverage Service Attendant.
You can now order anytime.
B. Hi, I am Rex, and I will be your Food and Beverage Service Attendant.
Please let me know if there is anything I can do to make your dining
experience more enjoyable.
C. Hi, I am Rex, and I will be your Food and Beverage Service Attendant.
Please let me know if there is anything I can do.
D. Hi, I am Rex, and I will be your Food and Beverage Service Attendant.
What is your order?

28. What can you say about the following words below?
Smoking or Non-Smoking Area, Garden, bar, booth
A. Guests Preferences
B. Guest like
C. Guests requests
D. Guests room

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 29. How would you compare A La Carte Menu and Table D’ Hote Menu?
A. A La Carte Menu is typically burgers, fried chicken, hotdogs, sandwiches,
french fries, noodles, ice cream and soft drinks while Table D’ Hote is a
menu that offers fewer variants of each of each dish for fixed priced.
B. Table D’ Hote is composed mostly of light and often informal meals while
A La Carte Menu is offered by restaurants that have good patisserie.
C. A La Carte Menu is a multiple choice menu, which shows portioned dishes
and each dish is priced separately while Table D’ Hote is a menu that
offers one or more variants of each of each dish for fixed priced.
D. Table D’ Hote is a multiple choice menu, which shows portioned dishes
and each dish is priced separately while A La Carte Menu offers a set of
dishes or menu items that is different for each day during a cycle and
repeats

30. Which of the following statement supports Table D’Hote?

A. Silver laid according to the dishes ordered.
B. Food is kept in fully prepared form and can be served immediately.
C. Food is kept in a semi-prepared form and takes time to serve.
D. Food items are individually served and guests pay for what they order.

31. Which of the following statement supports A La Carte?

A. Food items are individually served and guests pay for what they order.
B. There is a limited choice. The menu is comparatively small.
C. The menu is collectively priced and the customer has to pay for the full
menu whether he consumes the dish or not.
D. Silver for the whole menu is laid in advance as the menu is known in
advance.

32. What is the difference between Du Jour Menu and Cycle Menu?
A. Du Jour Menu is composed mostly of light and often informal meals while
Cycle Menu Menu is offered by restaurants that have good patisserie.
B. Du Jour Menu is a multiple choice menu, which shows portioned dishes
and each dish is priced separately while Cycle Menu is a menu that offers
one or more variants of each of each dish for fixed priced.
C. Du Jour Menu is typically burgers, fried chicken, hotdogs, sandwiches,
french fries, noodles, ice cream and soft drinks while Cycle Menu is a
menu that offers fewer variants of each of each dish for fixed priced.
D. Du Jour Menu is a menu that changes daily and is focused on seasonal
ingredients, preparing the freshest food possible while Cycle menu is a set
of dishes or menu items that is different from each day during the cycle
and repeats.

33. What is the main idea of Liaise between kitchen and dining area?
A. The main idea is to work closely and cooperatively between kitchen and
dining area to have a smooth flow of service operation.
B. The main idea is to work, work, and work only.
Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 C. To have a good food and good service.
D. To maintain balance and good reputation to the company.

34. Which of the following is listed in the triplicate docket system?

A. Waiter’s Code
B. Electronic Pad
C. Identity Key
D. Date

35. Which of the following is the capabilities of POS?

A. DSR
B. Record the method of payment
C. Serial number
D. Table number

36. How would you differentiate Triplicate Docket System and Duplicate Docket
system?
A. Triplicate Docket System uses electronic pad while Duplicate Docket
System uses computerized system.
B. Triplicate Docket System often used in small, informal restaurant which
uses two copies of docket while Duplicate Docket System is an order
taking method used in the majority of medium and large first class
establishments, which consists of three copies of docket
C. Triplicate Docket System is an order taking method used in the majority of
medium and large first class establishments, which consists of three
copies of docket while Duplicate Docket System is often used in small,
informal restaurant which uses two copies of docket.
D. Triplicate Docket System is an order taking method used in the majority of
medium and large first class establishments, which consists of two copies
of docket while Duplicate Docket System often used in small, informal
restaurant which uses three copies of docket.

37. As a receptionist, How would you solve the unavailability of the table while
anticipating longer waiting time/period of the guests?
A. Just ignore them and continue talking to the other guests.
B. Just tell them that the restaurant is full and let the guests sit on their own,
while offering them cold drinks to buy.
C. Tell them frankly about the situation and ignore their requests. Tell them to
go to other restaurant where they can dine immediately.
D. Politely inform the guests and be honest about the waiting time, offer them
a complimentary drinks and lead them to a place where they can wait
comfortably.

38. What action would your take to perform as a receptionist if the waiter is not
yet available to attend to the guests?
A. As a receptionist I will tell the guests: “Just wait, the waiter will be arriving
soon”
Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 B. As a receptionist I will tell the guests: “The waiter will be with you in a short
while”
C. As a receptionist I will tell the guests: “just hang on the waiter will be there”
D. As a receptionist I will tell the guests: “hold on tight the waiter is with you”

39. In seating the guests, What action would you take to perform if there are
guests with children?
A. Assists children first, then ladies, then the gentlemen ans the host/hostess
last.
B. Assists Ladies first, then the gentlemen, then the host/hostess, and
children last.
C. Assists gentlemen first, then the ladies, then the host/hostess, and
children last.
D. Assists host/hostess first, then the gentlemen, then the , and children last.

40. What action would you take to perform if there are 4 guests in your
restaurant?
A. Just Leave them be
B. Place them in a 3-seated chair
C. Place them in a 4-seated chair.
D. Just hang them there and do sales talk

41. How would you present the menu to your guests?

A. Present the menu with the left hand while standing on the left side of the
guests, maintaining eye contact with each of the guests.
B. Present the menu with the right hand while standing on the right side of
the guests, maintaining eye contact with each of the guests.
C. Present the menu with the right hand while standing on the back side of
the guests, maintaining eye contact with each of the guests.
D. Present the menu with the right hand while standing on the left side of the
guests, maintaining eye contact with each of the guests.

42. What action would you take to perform if you take orders from guests?
A. Just do the talking and tell the guests to write down their orders on their
own.
B. Take food orders and write them down without instructions
C. Trust your memory with orders. Memorize guests order together with other
instructions.
D. Never trust your memory with orders. Write them down in the order slip
together with other instructions.

43. What action would you take to perform if the order of the guests is out of
stock?
A. Just continue with the order and apologize after 20 minutes.
B. Tell the guests rudely that the food is out of stock and he can go to other
restaurant

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 C. Tell the guest outright when his order is not available and suggest
appropriate alternative or substitute.
D. Tell the guest that his order is out of stock after he/she ate’s the food.
44. What is the appropriate action to be done after the you write all the guests
order?
A. Repat the order of the customer
B. Proceed to the cashier
C. Just do nothing
D. Walk and give the order to the kitchen

45. How would waiter use billing machine?

A. By adding more seasoning
B. By adding more water or any liquid
C.
D. Waiter must insert their key into appropriate positions

46. What would happen if we store hot stock in the refrigerator immediately?
A. The large volume of hot liquid can raise the external temperature of the
refrigerator to the point that the stock will cool sufficiently within two hours
and may warm everything else in the refrigerator.
B. The large volume of cool liquid can raise the internal temperature of the
refrigerator to the point that the stock will cool sufficiently within two hours
and may warm everything else in the refrigerator.
C. The large volume of cold liquid can raise the internal temperature of the
refrigerator to the point that the stock will cool sufficiently within two hours
and may warm everything else in the refrigerator.
D. The large volume of hot liquid can raise the internal temperature of the
refrigerator to the point that the stock will cool sufficiently within two hours
but may warm everything else in the refrigerator.

47. How would you classify the time of the day for “Good Morning”?
A. 6:30 - 8:30 and 8:30 - 10:30
B. 12:15 - 13:15 and 13:15 - 15:15
C. 16:30 - 18:30 and 18:30 - 20:30
D. 21:15 - 22:55 and 22:55 - 23:59

48. How would you categorize the following?

Good Evening : 19:00 - 23:59 and Good Afternoon : ____?____
A. 6:30 - 10:30
B. 12:15 - 15:15
C. 16:30 - 20:30
D. 21:15 - 23:59

49. Which of the following statement is TRUE?

A. Ladies must be seated last against the wall
B. When leading a guests to the table, walk behind them
C. It is appropriate not to escort the guests to their assigned table
Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 D. For groups with kids, position them in the corner or wall side and offer
booster seats.

50. What is the function of Food and Beverage Service Attendant?

A. He is responsible for arranging menu in the kitchen
B. He is responsible for welcoming the guests and seating them
C. He is responsible for taking orders and serving food and beverage to the
guests
D. He is responsible for talking and talking to the guests to entertain them
while waiting for the food.

51. What is the advantage and disadvantage of A La Carte Menu?

A. The menu is very delicious, but it is too much pricey.
B. The benefits of A La Carte Menu includes increased familiarity among
guests and speedy production, but, it is difficult to find seasonal
ingredients.
C. The food id kept in fully prepared form and can be served immediately,
however, there is a limited choice of food.
D. There is a vast choice of food and the menu is elaborate, however, it takes
time to serve.

52. What is the advantage and disadvantage of Table D’ Hote Menu?

A. The benefits of A La Carte Menu includes increased familiarity among
guests and speedy production, but, it is difficult to find seasonal
ingredients.
B. There is a vast choice of food and the menu is elaborate, however, it takes
time to serve.
C. The menu is very delicious, but it is too much pricey.
D. The food id kept in fully prepared form and can be served immediately,
however, there is a limited choice of food.

53. What are the capabilities of Point of Sale (POS) Equipment?

A. It records number of covers, waiter’s signature and identity key of the
waiter
B. Record the method of payment, keep track of menu item sold and acts as
cash register as well as computer.
C. Information about sales and profit magin, Internet Access and DSR
D. It records Serial numbers, table number and Date

54. Which of the following statement is TRUE about POS System ?

A. POS system can add convenience, accuracy, and saves time in a busy
situations
B. POS system is used in a small, informal restaurant
C. Having POS system is a good tool for starting up a business
D. POS system is used in a medium-large sized restaurant establishments.

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 55. What do you think will happen if you treat and welcome the guests properly?
A. The guests will come back and dine again in the restaurant
B. The guests might not dine at the restaurant again.
C. The guests will be furious and will be sad
D. The guest will be happy and feel excited

56. How would you assess the guests, if she is not comfortable laying the table
napkin in her lap?
A. If she do nothing at all
B. If she smiles while saying no
C. Ask her properly and check the body language of the lady.
D. Ask her and do not check the body language of the lady.

57. How would you prioritize guests order, if the they order haphazardly?
A. As a FBS Attendant it is my duty to check and arrange the food order in
sequence starting from salad, soup, appetizer, main course and last
dessert.
B. As FBS Attendant, it is my duty to check and arrange the food order in
sequence starting from appetizer, soup, salad, main course and last
dessert.
C. As a FBS Attendant it is my duty to check and arrange the food order in
sequence starting from dessert, soup, salad, main course and last
appetizer.
D. As a FBS Attendant it is my duty to check and arrange the food order in
sequence starting from main course, appetizer, soup, dessert and last
salad.

58. How would you greet the guests? Rank them properly.
I. Address them with appropriate greeting for the time of the day.
II. Check for any reservation
III. Address them by their name when known.
IV. Endorse the guests to the captain waiter
V. Extend Assistance to the guests as much as possible
VI. The receptionist leaves the table once the captain waiter
approaches
VII. Open the door, walk towards the guests, make a pleasant eye
contact and welcome them with pleasant greeting.
VIII. Pull the chair out for the guests (ladies first)

A. VI-II-III-V-IV-VII-I-VIII
B. III-II-I-IV-V-VIII-VII-V
C. I-II-III-IV-V-VI-VII-VIII
D. VII-I-III-V-II-VIII-IV-VI

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 59. In seating the guests, How would you arrange a group of guests by priority?
I. Gentlemen
II. Children
III. ladies
IV. Senior Citizen
V. Hosts

A. II-V-I-III-IV
B. V-IV-I-II-III
C. II-IV-III-I-V
D. I-II-III-IV-V

60. How would you arrange taking food orders in proper sequence?
I. Approach the table stand at the right side of the hosts.
II. Take efforts to sell a complete meal.
III. Write all orders in an order slip in triplicate
IV. Take the food order
V. Write down the order
VI. If applicable, ask the guest how he wants his dish to be prepared
VII. Present the menu
VIII. Place the order to the kitchen
IX. Repeat the order to the customer
X. If the order is out of stock, suggest appropriate alternative or
substitute

A. I-VII-IV-V-II-X-VI-III-IX-VIII
B. II-VII-IV-V-I-X-VI-III-IX-VIII
C. III-VII-IV-V-II-X-VI-I-IX-VIII
D. IV-VII-I-V-II-X-VI-III-IX-VIII

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School
 ANSWER KEY
SUMMATIVE ASSESSMENT
QUARTER 2 - LESSON 2

1. D 11. C 21. B 31. A 41. B 51. D

2. B 12. D 22. C 32. D 42. D 52. D

3. C 13. D 23. A 33. A 43. C 53. B

4. A 14. A 24. D 34. D 44. A 54. A

5. A 15. C 25. D 35. B 45. D 55. A

6. C 16. B 26. C 36. C 46. C 56. C

7. B 17. D 27. B 37. D 47. A 57. B

8. D 18. A 28. A 38. B 48. B 58. D

9. A 19. D 29. C 39. A 49. D 59. C

10. B 20. C 30. B 40. C 50. C 60. A

Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School