FBS - PRETEST

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

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

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) Online 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) Be sensitive to the tone of your voice
C) Always identify yourself at the beginning of the calls
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) Asking questions about everything
C) Following up the call
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) Manual charts
B) Calendars
C) Diary
D) Brochures

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

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

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

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) Decor
B) View
C) Music
D) Atmosphere

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

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

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

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

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

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

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

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

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