FBS - PRETEST

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

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

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

3. Which is NOT an acceptable restaurant telephone etiquette?

A) Allow interruptions to occur during conversation
B) Be sensitive to the tone of your voice
C) Always identify yourself at the beginning of the calls
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) Answering the call with greetings professionally
B) Thanking the caller
C) Asking questions about everything
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) Manual charts
C) Diary
D) Brochures

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

A) Ready-prepared food service system
B) Conventional Food service system
C) Centralized food service system
D) Assembly-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) Centralize food service system
B) Assembly-serve food service system
C) Ready-prepared 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) Achieves proper distance between each table appointment
B) Signifies the mode and motif of the occasion
C) Achieve balance coordination between table appointments
D) Harmonizes the table

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

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

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

A) The occasion, time and resources
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) Number of guest/s and man power available

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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