FBS - PRETEST

1. What type of an advance arrangement is made to book a table in a certain restaurant?

A) Table setup
B) Fast Food
C) Dining reservation
D) Table setting

2. Which type of reservation system depends on the person designated, usually a host or hostess, to answer the phone, record the details of the said reservation and taking their credit card information as guarantee?

A) Web reservation
B) Manual reservation
C) Reservation system
D) Online reservation system

3. Which is NOT an acceptable restaurant telephone etiquette?

A) Allow interruptions to occur during conversation
B) Always identify yourself at the beginning of the calls
C) Be sensitive to the tone of your voice
D) Always speak into the telephone reciever with an even and low tone of voice

4. Which choice is best describes the given statement, "Making sure that the caller is pleased with result and that everything you promised is delivered "?

A) Thanking the caller
B) Asking questions about everything
C) Answering the call with greetings professionally
D) Following up the call

5. Which material should be utilized by a reservation officer to know the products information offered when initiating the manual reservation?

A) Calendars
B) Brochures
C) Diary
D) Manual charts

6. What type of food-service system is the most commonly used system in different food establishments?

A) Centralized food service system
B) Ready-prepared food service system
C) Assembly-food service system
D) Conventional Food service system

7. The food is produced onsite, it is ussually chilled or frozen then reheated ans served to customers on site and readily available to the customers. It is usually used by hospitals and prisons.

A) Assembly-serve food service system
B) Ready-prepared food service system
C) Centralize food service system
D) Conventional food service system

8. What is the purpose of checking the contrast as well as the colowr between table appointment and centerpiece?

A) Achieve balance coordination between table appointments
B) Signifies the mode and motif of the occasion
C) Achieves proper distance between each table appointment
D) Harmonizes the table

9. Which of the following is considered to be the primary importance of proper table setting

A) Affect the mood and all dinners enjoyment which can even affect their digestion
B) Saves space on the table and makes the serving more efficient
C) Serves as guide for the server to identify the next course
D) Makes the guest feel extra special and promotes correct table etiquette

10. What should be the first consideration in choosing the stule of table skirting?

A) Number of guest/s and man power available
B) The color, theme or motif of the dining area
C) Where you intend to display it and how often you will be using the table skirt
D) The occasion, time and resources

11. Which factor significantly affects the immediate consciousness of guests when entering the restaurant?

A) Music
B) Views
C) Decor
D) Ambiance

12. This refes to the design of the restaurant, including the placement of tables, the kitchen, server station and restrooms.

A) Design
B) Floor plan
C) Layout
D) Overview

13. Which among the choices can create livelier, positive and fun atmosphere for guests dining experience?

A) Atmosphere
B) Music
C) Decor
D) View

14. Where is the proper location /placement of the dinner knife in a cover?

A) On the top of the charger
B) Right side, nearest to the charger
C) Upper left side
D) Left side, nearest to the charger

15. It is also known as Gueridon type of table service.

A) French style
B) American style
C) English style
D) Russian Style

16. What type of glass is usually used for long drinks, fizzes and fruit juices?

A) Collins glass
B) Champagne Flute
C) Brandy snifter
D) Old fashioned Glass

17. What kind of dinnerware measures 12" in diameter, and used as under liner for sit-down formal dinner?

A) Charger
B) Dinner plate
C) Platter
D) Luncheon Plate

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