Republic of the Philippines

Department of Education
Region IV-A CALABARZON
CAMFLORA NATIONAL HIGH SCHOOL (ANNEX)
Talisay, San Andres, Quezon
T.L.E 10

Name:________________________________________________Score:_______________________

Date:__________________________ Miss. Thea Jeonieesa O. Garay

Education is not preparation for life; education is life itself.

AVOID ERASURE.

I. I.IDENTIFICATION. Choose your answer from box below.

A. Escargot B. Bird’s of paradise C. Arrow

D. Butter Spreader E. Serving Spoon F. Fish Fork
G. Serving Fork H. Bishop hat I.Pyramid
J. Sail

-----------1. ______2.

_________ 3. _______4.

_______5. ________6.
______7. _ _______8.

_______9. ________10.
II. FILL IN THE BLANKS. Write your answer from the box in the space
provided.

The size Customers

The site Food and beverage service
The menu Planning
Pricing Policies Money
Service Men
Opening hours Evaluating
Décor and music Machinery
Standards and quality Minutes
Advertising and merchandising Methods
Meal functions Nutritive aspect

11._________________ is the climax of the relationship between a customer

and a calendar during a meal experience.
12._________________ are the life and blood of the food and service
business.
13._________________ are subdivided into breakfast, morning snacks,
midday meal, afternoon snacks, evening meals, etc. according to the
anticipated and identified market demands.
14._________________ is top priority as it determines the degree of contact
or exposure to market.
15._________________ is a fundamental aspect of the early decision-
making process aimed at satisfying customer expectations.
16._________________ determine the average spend and affect the sales
volume.
17._________________ must be see that every customer is a satisfied
customer who finds his dining experience pleasurable and rewarding so
that he/she will come back to a repeat patronage.
18._________________ determine the desired impact on the market of the
food and beverage operation.
19._________________ for pleasant environment which contributes to
customer satisfaction.
20._________________ in conjunction with the type of restaurant, menus,
customers and seating arrangement.
III. CREATING

1. Differentiate the Table d’hote and Ala Carte.5pts.

Rubric:
Can deliver self-insight about the topic with their own words. Max. of 50
words.
2. Make a one week cycle menu with 7 food sequence.10pts.
Rubric: Can apply knowledge in making a cycle menu with the use of 7
food sequence.

CYCLE MENU
DAY BREAKFAST AM LUNCHEO PM SUPPER
SNACK N SNACK
Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

“IF YOU HAVE NO CONFIDENCE IN SELF, YOU ARE TWICE DEFEATED IN THE RACE OF LIFE. WITH
CONFIDENCE, YOU HAVE WON EVEN BEFORE YOU HAVE STARTED”. - MARCUS CICERO

___________________________________
Parents Signature
GOODLUCK AND GOD BLESS…
Ma’am Thea