Republic of the Philippines

Department of Education
Region XI
Division of Island Garden City of Samal
Peñaplata, Dist. II, Island Garden City of Samal

Second Quarter Examination

Name: Section: ______ Grade: ____ Score:__________

I. Multiple Choice. Direction: Read and understand the statements carefully. Encircle the letter
of the best answer.

1. You are assigned as a receptionist in JMF Restaurant. A male customer is coming as the first customer
on that day. What will you do first?
a. approach the customer and lead the way to his table
b. open the door and greet him with a pleasant smile
c. welcome him with a smile and call a waiter
d. wave your hand and point where to go
2. A young lady entered the restaurant. However, all tables are already occupied. As a receptionist, what
will you say to the lady?
a. “I am sorry, Miss. All seats are occupied at the moment. Would you want to wait or not?
b. “I am sorry, Ma’am. All seats are occupied at the moment. Would you mind waiting at the lounge
for about five minutes?”
c. “I am sorry, Ma’am. All seats are full at this time. Would you want to have a drink while waiting?”
d. “I am sorry, Miss. All seats are occupied at the moment. Would you mind waiting at the lounge?”
3. Which of the following should be done prior the arrival of a guest with reservation?
a. place the food on the table c. prepare the food
b. prepare the table d. cook the food
4. Which of the following is appropriate to say if the customer has no reservation?
a. May I know how many we are expecting Sir/Ma’am?
b. Table for how many persons, Sir/Ma’am?
c. How are you, Sir/Ma’am?
d. Table for two or three?
5. What will you say to the customers or guests if you think or feel that they are now ready to order?
a. May I take your order now sir?
b. Do you want to order now sir?
c. Are you ready to order sir?
d. What is your order sir?
6. If you have four customers and one of them is a senior citizen who is physically weak, where should he
or she be seated in the restaurant?
a. Near the door. c. Close to the hostess station.
b. Against the wall. d. In the corner of side of the wall.
7. Why do we need to lead or guide two customers to a two-seater table?
a. Because they are only two.
b. Because it may affect the profit of the day.
c. Because there could be space enough for them.
d. Because there would be no space for four customers.
8. Which of the following types of menus offers a complete meal with a fixed price?
a. Table D’ Hote c. Du Jour Menu
b. A La Carte d. Cycle Menu
9. Which of the following is not the proper way of taking guest’s orders?
a. Write down the order in triplicate copies; one copy goes to the kitchen, one for the waiter, and one
for the cashier.
b. Take the order beginning with the ladies, then the host, lastly the gentlemen.
c. Ask the customer if he is ready to order.
d. Repeat the orders of the guest
 10. What kind of food will you offer to a customer who is in hurry to take his or her lunch because of very
important appointment to attend to after a very short break?
a. Ready to cook food c. Ready to serve food
b. Specialty for the day d. Highly profitable food
11. Which of the following is not included in preparing a triplicate docket system?
a. waiter’s code identification number c. table number
b. waiter’s signature d. date
12. Which of the following is the correct way of presenting the menu to the guest?
a. present the menu to the guest’s left side.
b. present the menu to the guest’s right side.
c. present the menu in front of the guest.
d. present the menu at the back of the guest.
13. Which of the following is the standard sequence of serving foods to the guests?
a. appetizer, soup, salad, main course, dessert
b. soup, salad, appetizer, main course, dessert
c. main course, dessert, appetizer, soup, salad
d. salad, soup, main course, dessert, appetizer
14. How will you assist guest if the order is out of stock?
a. Apologize then suggest more expensive one.
b. Suggest appropriate alternatives or substitute.
c. Take some efforts to sell a variety of orders to increase revenue.
d. Advise them to dine at the nearest restaurant where food orders are available.
15. Why do we need to repeat the order of the guest?
a. To give the guest some options to choose.
b. To take the opportunity to have a higher tip.
c. To prevent errors that can be source of complaints.
d. It’s the standard operating procedure in the establishments.
16. Which of the following is the traditional manual system that is often used in medium and large-sized
hotels and restaurants?
a. computerized system c. triplicate docket system
b. duplicate docket system d. electronic billing machine
17. The following are the capabilities of the Point of Sale terminal (POS) EXCEPT…
a. Acts as cash register. c. Record daily income of the establishment.
b. Record the method of payment. d. Calculate cash due for every order entered
18. What do you call the first person who greets and welcomes the guest in a restaurant?
a. waiter b. butler c. receptionist d. valet runner
19. Which of the following is the list of all the food and drinks being presented to the guests for their
choice?
a. POS b. Menu c. Order slip d. Electronic table order
20. How would you acknowledge the arrival of the guest if he/she is 5 feet away from you?
a. Greeting with a smock kiss.
b. Waving of hands with a sincere smile.
c. Shaking hands and pleasing welcome.
d. Greeting by the hour of the day with a pleasing welcome
21. Which type of menu that is common type of menu or pre-determined menu that does not change every
day?
a. Dessert Menu b. Static Menu c. Lunch Menu d. Breakfast Menu
22. Which type of menu that is offered by restaurants to have good patisserie?
a. Dessert Menu b. Static Menu c. Lunch Menu d. Breakfast Menu
23. Which type of menu that is fairly standardized and most restaurants will offer a choice of juices, cereals,
eggs, breakfast meats like bacon, sausages or ham?
a. Dessert Menu b. Static Menu c. Lunch Menu d. Breakfast Menu
24. Which type of menu that is composed mostly of light and often informal meals?
a. Dessert Menu b. Static Menu c. Lunch Menu d. Breakfast Menu
25. Which type of menu that is more elaborate as guests have more time and leisure for eating?
a. Dinner Menu b. Du Jour Menu c. Cycle Menu d. Table D’ Hote
26. Which type of menu that changes daily and is focused on seasonal ingredients, preparing the freshest food
possible?
a. Dinner Menu b. Du Jour Menu c. Cycle Menu d. Table D’ Hote
27. Which type of menu which is a French phrase, which literally means “host’s table?
a. Dinner Menu b. Du Jour Menu c. Cycle Menu d. Table D’ Hote
28. Which type of menu that is posted on the board outside a restaurant, usually with an attractive headline
price, primarily designed to attract tourists?
a. Dessert Menu b. Tourist Menu c. Lunch Menu d. Breakfast Menu
29. Which type of menu that is menu typically has burgers, fried chicken, hotdogs, sandwiches, French fries, ice
cream, noodle?
a. Dessert Menu b. Tourist Menu c. Lunch Menu d. Children Menu
30. Which type of menu that is a set of dishes or menu items that is different for each day during a cycle or
repeats?
a. Dinner Menu b. Du Jour Menu c. Cycle Menu d. Table D’ Hote
31. Which type of menu that is a multiple choice menu, which shows portioned dishes and each dish is priced
separately?
a. A La Carte b. Tourist Menu c. Table D’ Hote d. Children Menu
32. Which type of menu that features items that are traditionally available for breakfast, lunch, and dinner
offered throughout the day?
a. A La Carte b. California Menu c. Table D’ Hote d. Children Menu
33. In this menu, all items are cooked to order including the sauces that are made with wine, cream or mustard.
a. A La Carte b. California Menu c. Table D’ Hote d. Children Menu
34. Which type of menu that is very expensive that offers variety of choices?
a. A La Carte b. California Menu c. Table D’ Hote d. Children Menu
35. Which type of menu that may also be called PRIX FIXE (fixed price)?
a. A La Carte b. California Menu c. Table D’ Hote d. Children Menu
36. Which type of docket system that is often used in small, informal restaurants and offers limited menu and
might be preprinted?
a. computerized system c. triplicate docket system
b. duplicate docket system d. electronic billing machine
37. Which type of docket system that is used in some establishments where the waiter, rather than the cashier,
prepares the bill with accuracy and speed?
a. computerized system c. triplicate docket system
b. duplicate docket system d. electronic billing machine
38. Which type of docket system that is used in large establishment and chain restaurants?
a. computerized system c. triplicate docket system
b. duplicate docket system d. electronic billing machine
39. Which system is used as a replacement for the traditional or manual way of taking and processing orders?
a. POS b. Menu c. Order slip d. Electronic table order
40. What are the four doneness of steak/egg?
a. medium rare, medium well, well done, rare c. well done, well, little, medium
b. rare, exotic, medium well, well done d. medium, medium rare, medium well, rare
41. Which of the following is not included in preparing a duplicate docket system?
a. waiter’s code identification number c. table number
b. waiter’s signature d. date
42. Which type of docket system that uses small plain jotter pad which is used in taking orders?
a. computerized system c. triplicate docket system
b. duplicate docket system d. electronic billing machine
43. When there is a couple, who would you approach first?
a. child b. man c. woman d. senior citizen
44. As a waiter, where would you stand in taking the orders of the guests?
a. left side b. right side c. front side d. back side
45. What is the important thing you need to have in taking the orders of the guests?
a. sharp pencil, order slip c. scissors, order slip
b. ruler, order slip d. none of the above

II. True or False. Write TRUE if the statement is correct and FALSE if it’s incorrect.

_______46. Upon presentation of the menu, request your guests to order to ensure they will be served right
away.
_______47. Jot down on your order pad all the orders of you guests, including additional details.
_______48. After the entire guest have given their orders, it is polite to ask if they would like to order more.
_______49. Trust your memory when the guests give their orders.
_______50. Bend slightly forward in an attitude of close attention.