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    Ronniel O. Cuarto
    This document appears to be an exam for a food service course assessing student knowledge of key concepts. It contains multiple choice questions testing definitions of food service establishments, pioneers in the field, and operational terms. There are also matching, enumeration, evaluation, and essay questions addressing principles of HACCP food safety plans, describing photo steps, and discussing the importance of food safety and impact of fast food. The exam is assessing a student's grasp of foundational industry information and best practices.

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    Test Paper

    Uploaded by

    Ronniel O. Cuarto
    70 views3 pages
    This document appears to be an exam for a food service course assessing student knowledge of key concepts. It contains multiple choice questions testing definitions of food service establishments, pioneers in the field, and operational terms. There are also matching, enumeration, evaluation, and essay questions addressing principles of HACCP food safety plans, describing photo steps, and discussing the importance of food safety and impact of fast food. The exam is assessing a student's grasp of foundational industry information and best practices.

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    This document appears to be an exam for a food service course assessing student knowledge of key concepts. It contains multiple choice questions testing definitions of food service establishments, pioneers in the field, and operational terms. There are also matching, enumeration, evaluation, and essay questions addressing principles of HACCP food safety plans, describing photo steps, and discussing the importance of food safety and impact of fast food. The exam is assessing a student's grasp of foundational industry information and best practices.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    70 views3 pages

    Test Paper

    Uploaded by

    Ronniel O. Cuarto
    This document appears to be an exam for a food service course assessing student knowledge of key concepts. It contains multiple choice questions testing definitions of food service establishments, pioneers in the field, and operational terms. There are also matching, enumeration, evaluation, and essay questions addressing principles of HACCP food safety plans, describing photo steps, and discussing the importance of food safety and impact of fast food. The exam is assessing a student's grasp of foundational industry information and best practices.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    UNIVERSITY OF SAINT ANTHONY

    (Dr. Santiago G. Ortega Memorial)


    City of Iriga

    COLLEGE OF TEACHER EDUCATION

    Name: ___________________________________ (SUBJECT)


    Program and Year: ____________________ 3rd Monthly Examination (Oct. 15, 2022)
    Instructor: _________________________________ Score: ___________

    Multiple Choice: Underline the letter of the correct answer. No ERASURES/ALTERATIONS.

    1. Which of the following establishments where food is regularly served outside the home?
    a. Hospital and Nursing home c. Clubs
    b. Industry Catering d. Food Service Industry
    2. Which of the following institutional foodservice is brought by the emergence of the malls?
    a. Food courts c. Food carts
    b. Restaurants d. Canteens
    3. Which of the following is considered as the first fast-food restaurant?
    a. Arby’s c. A&W Root beer
    b. Dairy Queen d. Pizza Hut
    4. Who was the first dietician of modern hospital?
    a. Hernando Cortez c. Robert Owen
    b. Howard Johnson d. Florence Nightingale
    5. Who is known as the father of industrial catering?
    a. Robert Owen c. Howard Johnson
    b. Delmicos d. Florence Nightingale
    6. A type of eating place that has refrigerated or heated counter is called?
    a. Food Bars c. Fast Food
    b. Cafes d. Cafeteria
    7. What are the operational supplies that are essentials during food service?
    a. Men c. Machine
    b. Materials d. Money
    8. What refers to the capital budget, the cash flow required to full-fill the basic purpose of the business?
    a. Machine c. Methods
    b. Money d. Materials
    9. What is considered as becoming the buzz world of all modern enterprise?
    a. Objectives c. Image
    b. Growth d. innovation

    10. What is the archaic term for human resources?


    a. Manpower c. Image
    b. Human d. Men
    Matching type: Match column A with column B. Write the letter on the space provided. Use CAPITAL
    LETTERS ONLY.

    A B

    11. Airline Catering A. Diet foods

    12. Clubs B. Local flora and Fauna

    13. Food Courts C. Marquees and tents

    14. Hospitals D. Membership

    15. Military Catering E. office mess

    16. Outdoor Catering F. Right quantity provision

    17. Railway Catering G. shopping mall

    18. Resorts H. Supply Point

    19. Schools I. Table Equipment

    20. Ship Catering J. Trucks shops

    Enumeration: What are the principles of HACCP? (7pts.)

    21.
    22.
    23.
    24.
    25.
    26.
    27.

    Evaluation: Describe the steps being shown on the picture. (10pts.)


    Essay: Read and answer each question carefully

    1. Why is food safety hygiene, safety and sanitation important? Give some ways/scenarios on how to
    promote/achieve food safety. (10pts.)

    2. What is the greatest impact of fast-food restaurant in food service industry? Explain in 2 sentences
    only. (3pts.)

    “Even the greatest were beginners”

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