Republic of the Philippines
Department of Education
Region V
Division of Camarines Sur
CABOTONAN HIGH SCHOOL
Omalo, Lagonoy, Camarines Sur
S/Y 2022-2023
FOOD AND BEVERAGE SERVICES NCII
MIDTERM EXAMINATION
Name: _________________________ Grade &Section: ______ Date Taken: _______
TEST 1: TRUE OR FALSE
TRUE or FALSE: Write TRUE if the statement is true and write FALSE if the statement is false.
1. A waiter should always ask for the tips after service.
2. Platter to plate service will be done from right.
3. A waiter should act as good salesmanship.
4. Champagne region is not located in France.
5. Red wine is served chilled.
6. F&B service department will always associate with guest.
7. A good waiter should be good learner
8. We have no restaurant in hotel.
9. Coffee shop is an f&b outlet.
10. Beverages should be served from left side
11. Bartender’s duty is to make the food for the guests.
12. A restaurant manager is the one who manage, handles complaints and run the whole
restaurant.
13. Head chief is the one who makes the drinks.
14. Does the bartender needs to ID’s the customer if the guests is on the legal age.
15. Does the waiter/waitress deliver the food to the customers?
TEST II: MATCHING TYPE
MATCHING TYPE: Match the following from group A to group B.
A
B
1. Napkin
a. Vegetables
2. American service
b. Pre-plated plate
3. Legumes
c. 18*18
4. Quick Service Restaurants
d. Chinese restaurants
5. Specialty Restaurants
e. McDonalds
6. Head Chef
f. Roistering of staff
7. Food Service Manager
g. Planning Menus
8. Dining Manager
h. Run the show
9. Front Office
i. provide Leadership roles in the restaurant
10. Sous Chef
j. Act as the reception area
TEST III: 50 % (PRACTICAL-SKILL & PRODUCT DEMONSTRATION)
KEY TO CORRECTION
TRUE or FALSE
1. FALSE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
6. TRUE
7. TRUE
MATCHING TYPE:
1. C
2. B
3. A
4. E
5. D
EXECUTIVE CHEF
 Menu planning
 Hiring/firing staff
 Staff rosters
 Food ordering
 Costing/budgeting
 Staff training
 Promotion/advertising
 Some preparation and cooking
 Greets guest
BARTENDER
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Making inventories for Beverages &
wines
Prepares ingredients for cocktails
Recognize customer intoxication
Check id to ensure minimum age
Purchase food or beverages
Mix drinks or flavours
Clean the bar all the time
MANAGER
 Recruiting, training supervising
 Managing budgets
 Palnning menus
 Promoting/marketing
 Ordering supplies
 Taking reservation
 Greeting/advising
 Problem solving
SOUS CHEF
 Executive Chefs Duties On His Her Day
Off
 Some planning with the executive
 Food ordering
 Some preparation and cooking
 Some roistering of staff
8. FALSE
9. TRUE
10. FALSE
11. FALSE
12. TRUE
13. FALSE
14. FALSE
15. TRUE
6. G
7. H
8. I
9. J
10. F
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WAITER/WAITRESS
Presents menu
Suggest food and beverages
Perform basic cleaning task
Filling in for absent employee
Punch order
Communicate to the guest
Serves food and beverage
Prepare mixed drinks