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Quiz 1 - F&B Operation - Ans

This document contains a 10 question quiz about food and beverage operations. It addresses topics like the key players that help restaurants survive and make a profit, different types of food service establishments, parameters for naming specialty restaurants, important focuses for staffing and management, the primary function of food attendants, expected duties of trainees, why technical skills are important for servers, attributes of a good server, and proper hair management for food attendants according to hospitality standards. The quiz tests knowledge of roles, operations, and standards in the food and beverage industry.

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Julie Anne Perido
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637 views2 pages

Quiz 1 - F&B Operation - Ans

This document contains a 10 question quiz about food and beverage operations. It addresses topics like the key players that help restaurants survive and make a profit, different types of food service establishments, parameters for naming specialty restaurants, important focuses for staffing and management, the primary function of food attendants, expected duties of trainees, why technical skills are important for servers, attributes of a good server, and proper hair management for food attendants according to hospitality standards. The quiz tests knowledge of roles, operations, and standards in the food and beverage industry.

Uploaded by

Julie Anne Perido
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Quiz 1 _Food & Beverage Operation

Content : PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)


Learning Competency : LO 1: Take table reservations
CG CODE : TLE_HEFBS9-12AS-Ia-b-1

1. Which of the following key players in hospitality industry plays a vital role to keep
restaurant survive and make a profit?
A. Local person
B. Tourists
C. Restaurant
D. Server

2. How do you name an establishment that includes take-out items that also brings
wide diversity of cuisines and service into your table?
A. Food Service
B. Food and beverage
C. Restaurant
D. Accommodation

3. What parameter would you select to identify and name a specialty restaurant?
A. Its serves local food
B. Offers food of foreign origin
C. Entertaining theme
D. Present unifying food

4. Which of the following choices can be considered as a focus of recruitment in terms


of staffing and management of F &B operation?
A. Effective delivery of service
B. Educational attainment
C. Professional experiences
D. Knowledge, skill & attitude

5. What is the primary function of a food attendant to fulfill his/her responsibilities in a


food service operation?
A. Studies and familiarizes the menu
B. Attends to gust inquiries and requests
C. Takes and serves food and beverage order
D. Receives and welcomes guests

6. Which function is expected from a trainee to be performed during apprenticeship?


A. Carries out certain cleaning task during pre-operation period
B. Takes food and beverage orders and special guests requests
C. Attend to guests needs particularly, on arrival at the restaurant
D. Help the waiter in carrying large oval trays during service

Prepared by: JULIE ANNE T. PERIDO, FBS Teacher Page 1 of 2


Quiz 1 _Food & Beverage Operation

Content : PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)


Learning Competency : LO 1: Take table reservations
CG CODE : TLE_HEFBS9-12AS-Ia-b-1

7. Why is it important to ensure that each hospitality employee like waiters must
possess the technical skills required by the industry?
A. The quality of service staff reflects the quality of the establishment itself
B. To help employers avoid unexpected additional training cost of training
C. Cannot contribute to the shortcomings of the restaurant during peak hours
D. Creates mediocrity on top of the image or established brand of the resto

8. Daryl is a senior waiter in barnacles restaurant but unexpectedly commit mistakes


during the pre-preparation hour. However, when the restaurant has finally opened
for service, he still manages to be calm, pleasant and respectful to every guests.
What is the attribute presented in this situation?
A. Good Memory
B. Concentration & skill
C. Good conduct
D. Salesmanship

9. Which attribute of a good waiter is overlooked when a bad service was noticed by a
dining guests?
A. Good memory
B. Concentration & skills
C. Good conduct
D. Salesmanship

10. If you are a food attendant in a restaurant, how should you manage your hair to
showcase adherence to hospitality standard?
A. Let hair fall across the face when leaning forward
B. Color you hair using light color to show re-growth
C. Leave strands of hair untended with colored clips
D. Maintain tied up hair and clip loose strands

Prepared by: JULIE ANNE T. PERIDO, FBS Teacher Page 2 of 2

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