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Summative Test in FBS

1. The document provides a summary test for food and beverage services. 2. The test contains three parts - true or false questions about food and beverage service practices, an enumeration section requiring the listing and description of certain food and beverage items and techniques, and an identification section involving banquet room setup styles. 3. The true or false section contains 20 questions testing knowledge on appropriate food and beverage service behaviors and customs.

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Anne Fronda
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63 views6 pages

Summative Test in FBS

1. The document provides a summary test for food and beverage services. 2. The test contains three parts - true or false questions about food and beverage service practices, an enumeration section requiring the listing and description of certain food and beverage items and techniques, and an identification section involving banquet room setup styles. 3. The true or false section contains 20 questions testing knowledge on appropriate food and beverage service behaviors and customs.

Uploaded by

Anne Fronda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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FOOD AND BEVERAGE

SERVICES
Quarter 2 – Summative Test
1. Keep all your notes and books.
2. Bring out one whole sheet of paper.
3. Write your name, grade & section, and the date today.

• Part 1. True or False


• Part 2. Enumeration
• Part 3. Identification
True or False
1. Suggest food or beverage when the guest finishes eating the main course.
2. You can make suggestions from each section on the menu.
3. Avoid using negative words such as “do not”, “not”, and “cannot”.
4. Use appropriate words to describe the food such as; freshly prepared,
delicately seasoned, soft and juicy, mouthwatering, flavorful, and/or spicy.
5. Be price-sensitive.
6. If there is an accident, the plates held in the left hand will go onto the
customer rather than over the floor.
7. Position the plate of food in front of the guest as the chef intended.
8. Soup is served within 1 minute after the appetizer plates are cleared.
9. Make sure that there is a dinner fork on the right side of the guest and a
dinner knife on his left side.
10.The host is served first and the guest of honor, if there is one, will be
served last.
True or False
11. Offer only a single suggestion when you are upselling.
12. Wine pairing is a great way to upsell your customers.
13. Down-selling is a marketing strategy in a restaurant to convince the guest to
spend more money.
14. Utilize a dessert tray to show guests how tasty the desserts look.
15. Provide opportunities for servers to taste menu items, including daily
specials.
16. Carrying utensils improperly can contaminate food.
17. Serving a beverage by holding the rim of the glass is acceptable.
18. French service is today's restaurants' most popular type of service.
19. Russian service is not often used because there is extensive use of platters
and serving bowls, creating a dramatic food presentation.
20. French service involves the showmanship of the waiter because of the
tableside food preparation.
Enumeration

1-5 Enumerate and describe five examples of


food items used as accompaniments in food
service.
6-7 Write two examples or situations on how to
upsell food and beverages.
8-10 Give three suggestive selling tips.
Identification. Write the names of the following styles of Banquet or event room setup

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