DIVISION OF CITY SCHOOLS

LAGAO NATIONAL HIGH SCHOOL

Aparente St., Purok Malakas, San Isidro, General Santos City

Subject: Front Office and Services

1st QUARTER EXAMINATION
Name: __________________________________________________ Grade Level &
Section:___________________
Teacher:_________________________________________________ Date:_________________________________
Instructions. Read and understand each item. Write your answer legibly and avoid erasures.
Test I. Multiple Choice. Select the best answer. Write only the letter of your choice on the
space provided before the number.
______1. What is the exact time for the guest to check in Hotel?
a. 2 :00pm
b. 3:00 pm
c. 2:00 am
______2. The exact time that guest will check out is __________.
a. 12:00 noon
b. 12:00 midnight c. if they wish
______3. A department of Hotel that function as the nerve or a front liner is __________.
a. Housekeeping Department
b. F and B Department c. Front Office
Department
______4. What do you call the room with a sofa-cum-bed facility?
a. Studio room
b. King Bed Room c. Hospitality room
______5. What do you call the person who is in charge in welcoming the guest?
a. Night audit
b. Telephone Operator
c. Receptionist
______6.It is the Standard rate or Published tariff defined by the hotel management for a
particular room category.
a. ADHOC rate code
b. Ra
ck
Code
c. Family Rate
______7.What do you call the two rooms which share a common door mostly used by families?
a. Adjoining room
b. Connecting room
c. Duplex
______8.What do you call the personnel who oversees in all areas for the department?
a. Valet service
b. Front Office Manager
c. cashier
______9. A room which oversees a scenic beauty e.g. Garden, landscape or water fall is _______.
a. Scenic room
b. Lanai
c. Cabana
______10. These are rates which are offered to groups, meetings and conventions using the hotel
for their functions.
a. Group Rates
b. Convention rates
c. Political rates
Test II. True or False. Write True If the statement is correct and false if not. Write your
answer on the space provided before the number.
________11. Multi-tasking is the sum total of all external and internal factors that influence
business.
________12. Hollywood room is a two-room which share a common wall, mostly preferred by
groups.
________13. In Account Terms You must be 13 years or older to use this Service.
________14. Night Audit function as to settle and prepare the bills for guest.
________15. Twin room is a room which has two single bed separated by a center table.
________16. Unsought products are consumer products that consumers does not know about.
________17. Busboy assisting the guest in bringing the luggage.
________18. Reservation Key reserves the right to update and change the Terms of Service from
time to time without notice.
________19. Energy is technological innovations that can either benefit or hurt your business
________20. A valid PayPal account is required for paying accounts. Free accounts are not required
to provide PayPal account information.
________21. Politicians are considered as governmental activities that may affect your business.
________22. You are the product according to entrepreneurial magazine.
________23. Valid I.D are one of the most important in guest checking in.
________24. Attitudes are strongly affect how well company meets the objectives.
________25. Selling a service also means you're selling your time.
Test III. Enumeration. Give what is being asked.
26-30 Give the Lodging Industries
26.)
27.)
28.)
29.)
31-34.Give the Personnel Staff for Front Office Department
31.)
32.)
33.)
34.)
36-40 Give 5 Strengths as Personal Entrepreneurial
36.)
37.)
38.)
39.)

30.)
35.)
40.)

Test IV. Application. Do what is being asked. Draw the Guest Cycle in Checking In and Out
of hotel. Use the back page of this paper for your answer. (41-50) (10pts)

Good luck and God bless!

Prepared by:
MS. CHAMMY FE G. VILLAMOR

DIVISION OF CITY SCHOOLS

LAGAO NATIONAL HIGH SCHOOL

Aparente St., Purok Malakas, San Isidro, General Santos City

FIRST QUARTER EXAMINATION

SY: 2016-2017
Subject: Food and Beverage Services

Name: __________________________________________________ Grade Level &

Section:___________________
Teacher:_________________________________________________ Date:_________________________________
Instructions. Read and understand each item. Write your answer legibly and avoid erasures.
Test I. Multiple Choice. Select the best answer. Write only the letter of your choice on the
space provided before the number.
______1. A French term means everything is in place.
a. mis-en-scene
b. cle-go
c. mis-en-place
______2. What do you call the chef soup made by the father of modern restaurant?
a. sheep neck soup
b. sheep feet soup
c. chicken soup
______3.Who is the assistant of the waiter in serving the guest?
a. head waiter
b. busboy
c. apprentice
______4. This is very essential that begins at home always.
a. grooming
b. hygiene c. beauty
______5. What do you call the segregating the wet and dry disposal
a. waste management
b. proper garbage disposal
c. cleanliness
______6. A French term used to refer as restaurer.
a. restaurant
b. hotel
c. hospital
______7. A department of hotel who serves food and beverages.
a. Housekeeping Department
b. F and B Department
c. Front Office
Department
______8. Personnel staff who functions on offering and serving foods.
a. Busboy b. Manager c. Waiter
______9. Who is responsible of mixing of drinks?
a. cashier
b. bartender
c. bar assistant
______10. This is using the precautionary methods in the kitchen to prevent an accident.
a. safety
b. sanitary
c. cleaning
Test II. True or False. If the statement is correct write the word TRUE and if the
statement is wrong write the word FALSE.
_______11. Thermometer is an instrument to determine the right temperature in cooking.
_______12.Cashier is preparing the bills payment for guest.
_______13. Washing of hands before handling food.
_______14.Henry Sy is the owner of Jollibee.
_______15.Dirty and messy area can bring contamination.
_______16. Labelling of containers is very important to keep safe.
_______17.Cookery is related to food and beverage services.
_______18. Segregation of wet and dry disposal is needed.
_______19.Fine dining is a casual dining that caters to people on the go.
_______20. Cleaning is more recommended than sanitizing.
_______21. Appearance, poise, posture and body language are some of the important characters
in hospitality industry.
_______22. Dont let temperature-sensitive food sit out in the kitchen.
_______23. Monsor Bolanget is the Father of Modern Restaurant.
_______24. Hair and dust are examples of Physical contamination.
_______25. Pizza Hut origin in Davao City.
Test III. Enumerations. Give what is being asked.
26-30 types of restaurant

31-33Bucket method of cleaning

34-36ypes of Contamination

37-41 Give the Personnel Staff of Restaurant

42-43 Give the two most important materials in flower arrangement

Test IV. Application. Do what is being asked. Answer it at the back of your paper.(4450)
Draw a Hogarth or S Shape Flower Arrangement then label the each materials use.

Good luck and God bless!

Prepared by:
MS. CHAMMY FE G. VILLAMOR