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Summative Exam (Welcome Guests and Take Food and Beverage Orders)
Summative Exam (Welcome Guests and Take Food and Beverage Orders)
Department of Education
Region VII, Central Visayas
DIVISION OF TALISAY CITY
J.P. Rizal St., Poblacion, City of Talisay, Cebu
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%
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.
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
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
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
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.
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
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.
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
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
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
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
Prepared By:
MELODY JANE R. GABIA
SHS-TVL Teacher II Talisay City National High School