TLE 10
TLE 10
TLE 10
I. Read the questions carefully. Encircle the letter of the correct answer.
1. It is a type of restaurant in which customers have a quick meal.
a. Fast food b. Cafeteria c. Self-service d. Buffet
2. These are small restaurants within or close to a workplace patronized by employees.
a. Fast food b. Cafeteria c. Self-service d. Buffet
3. These are formal places where customers serve themselves.
a. Fast food b. Cafeteria c. Self-service d. Buffet
4. The following are example fast food except one.
a. Jollibee b. Chowking c. Vikings d. McDo
5. Which of the following is responsible for supervising guest complaints?
a. Waiter b. Banquet manager c. Bar Manager d. Food safety superior
6. Which of the following is not a standard question in answering a phone call?
a. May I have your name please?
b. Where would you like to be seated?
c. When would you like to book your table?
d. All of the above
7. In formal table setting, the bread plate is _____ the salad fork.
a. Right side b. Left side c. below d. above
8. Which of the following is not a good way while serving food or beverage?
a. Serve two food item at a time.
b. Always present a dish with its respective serving spoon.
c. Lift the service platter up and take away after serving.
d. Bring the food to the guest table unless it is buffet service.
9. Which of the following best describes a buffet table setting?
a. Is the easiest to serve a large number of guests.
b. Helpful to guests to have flatware wrapped in napkin or tissue.
c. Guests usually move along the buffet line and serve themselves.
d. All of the above
10. In table setting what should be done first?
a. Place the show plate at the center of the table mat.
b. Cover the table with a tablecloth if it is required by the restaurant.
c. Place the side or butter plate on the left side of the plate mat.
d. Place the soup spoon at the right side of the dinner knife.
II. Give at least two (2) examples of the following tools and equipment.
III. Draw and label the utensils used in formal table setting. (10 pts.)
IV. Identify the following types of banquet and setting. Write your answer on the line.
_________1. This is where round tables are used and arranged in calculated groupings to
allow easy movement as well as service of food while people are seated.
_________2. It is used for formal meetings; the standard in using two Oblong tables and use
two half-moon tables at the edge.
_________3. It is ideal for teaching events, testing, or other meetings where participants will be
writing.
_________4. The tables are carefully scattered across the room or an outdoor arena and they
normally provide support and placing of the drinks and snacks.
__________5. This is basically a row of chairs facing the front of the room, usually divided by
the center and or the side aisles to allow ease of access of the delegates.
__________6. It is much like classroom style, except for the tables and the chairs are titled with
an upwards and inward angle so that the person on the farthest end can see.
__________7. It is best for events where focal point is in the center and/or interaction between
participants is encouraged.
__________8. This is the table setting for festive family dinners, holiday celebrations, weddings,
and semi-formal events.
__________9. It is similar to conference room style. It will help facilitate discussion with
participants facing each other, but one end up.
__________10. This table setting is designed for everyday use and is suitable for any meal.
V. Enumerate and explain the product cycle in food and beverage service. (10 pts.)
1. Why telephone etiquettes must be applied while answering any phone call in hotel or
restaurant? Explain.
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2. As a waiter or restaurant staff, how would you persuade the customers to buy your product
and come again in the store?
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Teacher Meriam Parent’s Signature