FBS - PRETEST

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

A) Fast Food
B) Table setup
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) Online reservation system
B) Reservation system
C) Manual reservation
D) Web reservation

3. Which is NOT an acceptable restaurant telephone etiquette?

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

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) Following up the call
C) Asking questions about everything
D) Thanking the caller

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

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

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

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

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

A) Saves space on the table and makes the serving more efficient
B) Serves as guide for the server to identify the next course
C) Affect the mood and all dinners enjoyment which can even affect their digestion
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) Where you intend to display it and how often you will be using the table skirt
B) Number of guest/s and man power available
C) The occasion, time and resources
D) The color, theme or motif of the dining area

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

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

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

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

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

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

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) Left side, nearest to the charger
D) Upper left side

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

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

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

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

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

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

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