Test

Question 0

Size of Fish Plate?

Answer 0

8.5 inches

Question 1

Size of Salad Plate?

Answer 1

8 to 8.5 inches

Question 2

Size of Dessert Plate?

Answer 2

6.5 inches

Question 3

Size of Bread Plate?

Answer 3

6 inches

Question 4

Size of Dinner Plate?

Answer 4

10 to 12 inches

Question 5

Size of Show plate?

Answer 5

12 to 14 inches

Question 6

What is the correct sequence in servicing meals?

Answer 6

Appetizer
Soup
Salad
Main course
Dessert

Question 7

What jewelry the server only allowed to wear?

Answer 7

Wedding ring

Question 8

How long atleast waiter can wash his hand using soap in the running water?

Answer 8

20 seconds

Question 9

What are the three different methods of cleaning and sanitizing?

Answer 9

3 bucket method. Wash, Rinse, Sanitize

Question 10

Was not allowed to by guest when queieing in buffet table

Answer 10

Smoking

Question 11

What is the usual code for out of stock items?

Answer 11

86

Question 12

What first item the servers could remove to the table to show that the table is ready for cleaning and resseting to the next service?

Answer 12

Table Napkin

Question 13

Who to report when the guest complain about the service?

Answer 13

Supervisor

Question 14

How will you handle complain?

Answer 14

Stop and address about the complain and clarify the problem

Question 15

What is the main basic ingredient in Sabayon sause ( dessert sauce ) ?

Answer 15

Egg yolk

Question 16

Using american service which side of the guest you loose in serving beverages?

Answer 16

Right side

Question 17

What are the 3 S in service?

Answer 17

Scrape (the left over food), Segregate (the garbage and equipment) , Stock (pagpapatung patungin na)

Question 18

How do you stock chinaware and silverware?

Answer 18

According to size, According to shape, According to classification

Question 19

How do you classify chinaware and silverware?

Answer 19

segregate or stock by size and classification

Question 20

Proper stating of chinaware and silverware is using?

Answer 20

Decoy System

Question 21

Stating by size, classification and by shape?

Answer 21

Decoy System

Question 22

What is the other term for russian service?

Answer 22

Platter service ( serving food from a platter from the left side of the guest moving counter clockwise )

Question 23

Other term for american service?

Answer 23

Plate service ( Is serving platted food from the right side of the guest moving clockwise )

Question 24

Other term for french service?

Answer 24

Gueridon service ( serving food with trolly or gueridon cart and prepaired from the side of the table )

Question 25

Foods are displayed or in a long table also known as self service

Answer 25

Buffet service

Question 26

Who to serve first when the number of guest in the table?

Answer 26

Child then lady and followed by gentleman and the last is Host

Question 27

What is ORDURB?

Answer 27

``` is appetizer ( finger cat foods ) Ex. canapes ( yung mga nakatusok sa Cocktail ) ```

Question 28

What kind of meat when the server use apple sauce?

Answer 28

Pork

Question 29

What kind of meat when the server use mustard sauce?

Answer 29

Steak

Question 30

What kind of vegetables is morell?

Answer 30

Mushroom

Question 31

Most expensive caviar( fish raw or fish egg )?

Answer 31

Beluga ( came from stargon fish, Black Caviar )

Question 32

What is the chemical solution in sanitizing in service areas?

Answer 32

Chlorine

Question 33

Equipment to wash dishes and glasses at high temperature?

Answer 33

Dishwashing machine

Question 34

Chemical solution dis infect sinks table tops and food equipment?

Answer 34

Dis infectant

Question 35

hat to do on chinaware, flatwares, glasses etc. after coming to the dishwasher?

Answer 35

Air Dry ( cause afrer washing the dishes from the dishwashing machine that been sanitized already )

Question 36

What are the thing can only dispose?

Answer 36

Food

Question 37

What slows down the growth of the bacteria at temperature 45 F ?

Answer 37

Cold temperature

Question 38

Which part of the hotel the service pantry room is located?

Answer 38

Next to the kitchen or every floor

Question 39

What are the things u need in preparing food and beverage in service?

Answer 39

Mice en place

Question 40

What are the type of meal functions (service) ?

Answer 40

Breakfast Launch Dinner Snacks

Question 41

Example of suggestive selling technique?

Answer 41

Word of mouth

Question 42

How do you give suggestive selling?

Answer 42

Age, Gender, diet of the guest

Question 43

How do you check the cleanliness and condition of the table prior to service?

Answer 43

Do Physical checking

Question 44

How do you welcome the guest on the dining room?

Answer 44

Welcome your guest with a smile

Question 45

How do you present food and beverage menu on the guest?

Answer 45

Stand on the right side of the guest and present the menu Open

Question 46

What is the proper way on taking orders to guest?

Answer 46

you must have ballpen, order slip, right side of the guaet and suggestive selling and repeat the order

Question 47

2 hygenic practices?

Answer 47

Wearing of clean uniform, avoid using too many acsesories

Question 48

What are the duty and responsibilities of the waiter?

Answer 48

Waiter is responsible in taking orders Serving the food Give suggestive selling Assisting bus boy