Fbs Week 1-10

1/30/2021 First Quarter Exam
Home / My courses / BAED-FBS2200-2022S / Week 10: Quarterly Exam / First Quarter Exam
Question 1
Not yet answered
Marked out of 1.00
Due to fast demand and service needed in the restaurant, some incidents are inevitable. Which is among those incidents?
Select one:
a. Unpaid restaurant bills
b. Spillage
c. Negligence
d. Pests
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
What mode of communication is being described when policies and rules are announced and dissiminated down to the lower section of the
organization?
Select one:
a. Horizontal communication
b. Indirect communication
c. Direct communication
d. Vertical communication
Clear my choice
shsf.amaesonline.com/2022/mod/quiz/attempt.php?attempt=380799&cmid=5334 1/18
Question 3
Not yet answered
Marked out of 1.00
Which are the Food and Beverage Operations?
Select one:
a. Food production
b. Beverage Provision
c. Food and Beverage Service
d. All of the choices.
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
What refers to the overall preparation of a hygienic and pleasant dining area?
Select one:
a. Misenscent
b. Dine Prep
c. Dining Preparation
d. Mise-en-scence
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
What is the form of communication where ideas and thoughts are expressed by the tone of voice and gesture?
Select one:
a. Direct communication
c. Text messaging
d. Telephone call
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
Which of the statements are true?
Select one:
a. The restaurants are after the cleanliness of the food and not that of the place.
b. The appearance of the staff and the dining area are usually neglected.
c. Neatness and cleanliness are minor issues in a dining area.
d. Neatness and cleanliness of the dining area are necessary for safety reasons and for the overall appearance of the restaurant.
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Who oversees and supervises the staff to give fast and well-organized refreshment service?
Select one:
a. The wine butler
b. The hostess
c. The head waiter
d. The waiter
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
This communication includes written memoranda, office meetings and standard operating procedures. What is this kind of communication?
Select one:
a. Formal Communication
b. Informal Communication
c. Effective Communication
d. Verbal Communication
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
What is the method that breaks down biodegradable waste and produce biogas for generating electricity and heat?
Select one:
a. None of the choices
b. Biogas technology
c. Gas Production
d. Biogas Plants
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
Who arranges and oversees a doled-out restaurant station with a view to give quick and well organized food and refreshment service?
Select one:
a. Restaurant Manager
b. Chief Cook
c. Restaurant Supervisor
d. Head Waiter
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
Who presents and serves wine and spirits to the guest?
Select one:
a. The purchaser
b. The hostess
c. The sommelier
d. The waiter
Clear my choice
Question 12
Not yet answered
Marked out of 1.00
What refers to the movement of food from the preparation to the service?
Select one:
a. Food movement
b. Flow of food
c. Food preparation
d. Food motion
Clear my choice
Question 13
Not yet answered
Marked out of 1.00
The preparation of the dining area and the food delivery is involved in the food and beverage operation. What is the process being referred
to?
Select one:
a. Food preparation
b. Food Service
c. Food transfer and placement
d. Food delivery
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
What refers to how well the meat is done?
Select one:
a. Cooker
b. Meatness
c. Wellness
d. Doneness
Clear my choice
Question 15
Not yet answered
Marked out of 1.00
In a restaurant, the temperature, lighting, music and scent must be pleasing and acceptable to the guests. What condition is being
described?
Select one:
a. Ambient
b. Fresh
c. Harsh
d. Acceptable
Clear my choice
Question 16
Not yet answered
Marked out of 1.00
What is the usual problem that may arise between the staff and the customers?
Select one:
a. Disobedience
b. Negligence
c. Hang-over
d. Miscommunication
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
What position in food and beverages industry suggests and meets the plans and objectives by leading the service in a personalized manner?
Select one:
a. Restaurant Supervisor
b. Hostess/host
c. Chief Cook
d. Restaurant Manager
Clear my choice
Question 18
Not yet answered
Marked out of 1.00
What refers to the ability of an individual to work and finish task while interacting with other employees?
Select one:
a. Achiever
b. Intrapersonal skill
c. Interpersonal skill
d. Communication
Clear my choice
Question 19
Not yet answered
Marked out of 1.00
What problem arises when the staff neglect to accomplish their work?
Select one:
a. Customer Complaints.
b. Unfinished work from colleagues
c. Miscommunicaton
d. Conflicts from staffs
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
What refers to the meal presented in the restaurant placed in a platter?
Select one:
a. House specialty
b. Platter
c. Today's special
d. Side dish
Clear my choice
Question 21
Not yet answered
Marked out of 1.00
What refers to the decors, architectural and interior design of the restaurant?
Select one:
a. Lay out
b. Aesthetic facilities
c. Lighting
d. Condition
Clear my choice
Question 22
Not yet answered
Marked out of 1.00
Who presents and serves wine and spirits according to the standards of the establishment?
Select one:
a. Waiter
b. Storeroom Keeper
c. Purchaser
d. Sommelier
Clear my choice
Question 23
Not yet answered
Marked out of 1.00
__________ is the ability of these items to facilitate performance and the accomplishment of goals and signs, symbols, and artifacts.
Select one:
a. cleanliness
b. politeness
c. hospitality
d. functionality
Clear my choice
Question 24
Not yet answered
Marked out of 1.00
All are data that the management must be aware of to identify the profit/ loss for each week except what?
Select one:
a. Expenses of the restaurant
b. Cost per menu item
c. Number of PWD guest
d. Number of guest per meal per day
Clear my choice
Question 25
Not yet answered
Marked out of 1.00
What refers to the any sauce or garnish added to the meal to complete the dish?
Select one:
a. Appetizer
b. Toppings
c. Saucish
d. Side dish
Clear my choice
Question 26
Not yet answered
Marked out of 1.00
There are different ways to maintain the financial stability of the restaurant or hotel. Which among the data must be identified to know the
profit/loss?
Select one:
a. Number of guests per meal per day
b. Number of senior citizens
c. Number of guests with pets
d. Number of PWD guests
Clear my choice
Question 27
Not yet answered
Marked out of 1.00
What are some of the problems encountered when cleaning and clearing the food service areas?
Select one:
a. Spillage
b. Pests
c. All of the choices
d. Breakage and damages to equipment and furniture
Clear my choice
Question 28
Not yet answered
Marked out of 1.00
Plates and bowls must be cleaned and polished. Which of the service wares include these plates and bowls?
Select one:
a. Glasswares
b. Crockeries
c. Cutleries
d. Beverages
Clear my choice
Question 29
Not yet answered
Marked out of 1.00
It is the indirect transfer of harmful microorganisms or substances to food through human contact.
Select one:
a. Biological Contamination
b. Chemical Contamination
c. Cross Contamination
d. None of the Choices
Clear my choice
Question 30
Not yet answered
Marked out of 1.00
What refers to contamination due to the presence of toxic bacteria, viruses, fungi and parasites?
Select one:
a. Physical contamination
b. Biological contamination
c. Cross contamination
d. Chemical contamination
Clear my choice
Question 31
Not yet answered
Marked out of 1.00
Which one does not belong to the duties and responsibilities of a host?
Select one:
a. Keep and maintain guest history
b. Record the names of guests in the daily cover register.
c. Page guests if phone calls or messages come for them.
d. Bid goodbye and invite guest to come again.
e. Order and maintain inventory control costs (RESTAURANT SUPERVISOR)
Clear my choice
Question 32
Not yet answered
Marked out of 1.00
This communication involves effective questioning and active listening. What is this kind of communication?
Select one:
a. Formal Communication
b. Effective Communication
c. Verbal Communication
d. Informal Communication
Clear my choice
Question 33
Not yet answered
Marked out of 1.00
Spatial layout refers to machinery, equipment, and furnishings, the size and shape of those items, the spatial __________ among them.
Select one:
a. relationships
b. emotions
c. imagination
d. connection
Clear my choice
Question 34
Not yet answered
Marked out of 1.00
Which of the statements is true?
Select one:
a. A la carte means table of the host.
b. Table d'hote means from the card.
c. Table d'hote means table for the host.
d. A la carte means from the card.
Clear my choice
Question 35
Not yet answered
Marked out of 1.00
What refers to the process at which the staff interact with the other employees either verbally or non-verbally?
Select one:
a. Communication
b. Work ethics
c. Interaction
d. Reaction
Clear my choice
Question 36
Not yet answered
Marked out of 1.00
What is the method that limits waste?
Select one:
a. Reuse
b. Reduce
c. None of the choices
d. Recycle
Clear my choice
Question 37
Not yet answered
Marked out of 1.00
There are different kinds of precautionary measures and sanitary practices. Which is among the personal way to dodge sickness and stop
the spread of disease?
Select one:
a. Restaurant General Cleaning
b. Handwashing
c. Carwashing
d. Pest control
Clear my choice
Question 38
Not yet answered
Marked out of 1.00
There are different methods of taking and recording the order. What refers to the method which enables the server to manipulate checks?
Select one:
a. Hand note order system
b. Computerized system
c. Notepad order system
d. Point of Service system
Clear my choice
Question 39
Not yet answered
Marked out of 1.00
What refers to the completing and arranging necessary things for the smooth food and beverage service?
Select one:
a. Food and Beverage preparation
b. Completion
c. Misenplease
d. Mise en place
Clear my choice
Question 40
Not yet answered
Marked out of 1.00
The employee's uniform reflects the organization's image and core values in a personal way.
Select one:
True
False
Question 41
Not yet answered
Marked out of 1.00
What are the main parts of the restaurant?
Select one:
a. All of the choices
b. Pantry.
c. Store
d. Kitchen.
Clear my choice
Question 42
Not yet answered
Marked out of 1.00
How should the crew present themselves at work?
Select one:
a. The crew should look good, neat, smart and approachable.
b. The crew should look seductive and appealing.
c. The crew should look responsible.
d. The crew should look intelligent and wise.
Clear my choice
Question 43
Not yet answered
Marked out of 1.00
What Republic Act regulates and states the food safety regulatory system in the country?
Select one:
a. Food Safety Act of 2013
b. Consumer Health 2013
c. Safety Act 2013
d. Consumer Health 2014
Clear my choice
Question 44
Not yet answered
Marked out of 1.00
There are different kinds of contaminations. What refers to contamination due to the presence of microorganisms and harmful substances?
Select one:
a. Chemical contamination
b. Physical contamination
d. Biological contamination
Clear my choice
Question 45
Not yet answered
Marked out of 1.00
It is a place where waste materials are buried and covered with soil.
Select one:
a. Junkyard
b. dumpsite
c. garbage dump
d. Landfill
Clear my choice
Question 46
Not yet answered
Marked out of 1.00
There are different dimensions of the servicescapes. Which among is the ability to perform and accomplish goals, signs, symbols and
artifacts?
Select one:
a. Architecture
b. Functionality
c. Lay-out
d. Design
Clear my choice
Question 47
Not yet answered
Marked out of 1.00
__________plays an important role inside the restaurants environment, some costumers get chilly while some may ask for cooler air.
Select one:
a. temperature
b. music
c. noise
d. scent
Clear my choice
Question 48
Not yet answered
Marked out of 1.00
What is the form of communication with an intent to acquire or deliver information from one person or group of people to another?
Select one:
a. Text messaging
b. Social media
d. Indirect communication
Clear my choice
Question 49
Not yet answered
Marked out of 1.00
What refers to the process at which the staff interact in a non-verbal way?
Select one:
a. Interpersonal skill
b. Communication
c. Direct
d. Indirect
Clear my choice
Question 50
Not yet answered
Marked out of 1.00
What are some of the ways to deal with unforeseen?
Select one:
a. Prepare the staff for the unforeseen event
b. All of the choices
c. Take complaints positively
d. Identify the set of procedures for dealing with complaints and difficult customers
Clear my choice
◄ Long Quiz 2
Jump to...

Week 011-Module Serving and Clearing Food and Drinks ►
1/30/2021 Long Quiz 2
Home / My courses / BAED-FBS2200-2022S / Week 9: Handling Orders of Special Guests / Long Quiz 2
Question 1
Not yet answered
Marked out of 1.00
Alicia is now discussing the Bishop's mitre. Ana Lea, shows understanding if she will compare this type of napkin fold to____.
Select one:
a. Mexican sombrero
b. Farmer's hat
c. Nurse's cap
d. Priest's hat
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
What is the part of the meal that refers to the main dish during lunch or dinner?
Select one:
a. Hor d'oeuvres
b. Platter
c. Entree
d. House specialties
Clear my choice
1/30/2021 Long Quiz 2
Question 3
Not yet answered
Marked out of 1.00
What are the statements and phrases the staffs say whenever the guests arrive?
Select one:
a. Seating
b. Welcoming
c. Escorting
d. Guests
e. Greetings
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Fruitarians
Select one:
a. Fish oil
b. Honey
c. Dried fruits
d. Olive oil
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Alicia, a food and beverage student, is discussing seven kinds of napkin folds. She is correct if she will include all except.
Select one:
a. Triple wave and sea folds
b. Fan and candle
c. Cone and bishop mitre
d. Rose and cockscomb
Clear my choice
1/30/2021 Long Quiz 2
Question 6
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Jews
Select one:
a. Cow
b. Sheep
c. Pig
d. Goats
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
What is the modern method of taking and recording orders composed of hardware and softwares?
Select one:
a. Notepad system
b. Pad paper system
c. Point of Service System
d. Checklist system
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Low cholesterol
Select one:
a. Wheat bread
b. Skimmed milk
c. Bacon
d. Chicken breast
Clear my choice
1/30/2021 Long Quiz 2
Question 9
Not yet answered
Marked out of 1.00
What refers to the dish suggested by the cook?
Select one:
a. Today's specials
b. Beverage
c. Hor d'oeuvres
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
Who are the persons visiting the establishment to dine or take away food?
Select one:
a. Welcoming
b. Escorting
c. Guests
d. Seating
e. Greetings
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
What refers to any liquids served with the meal?
Select one:
a. Liquours
b. Beverage
c. Desserts
d. Entree
Clear my choice
1/30/2021 Long Quiz 2
Question 12
Not yet answered
Marked out of 1.00
Alicia and Ana Lea had fun discussing different kinds of napkin folds. They love the rose fold so much and they know the steps by heart.
What about you? Can you choose the correct 1st step?
Select one:
a. Fold the napkin and do not lay it out in a square
b. Unfold the napkin and lay it out in a square
c. Unfold the napkin and lay it out on the table
d. Fold the napkin and lay it out in a circle
Clear my choice
Question 13
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Lacto-vegetarian
Select one:
a. Milk
b. Fruits
c. Ham
d. Eggs
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
What is the part of the meal that refers to a meal or course on a platter?
Select one:
a. Entree
b. Platter
c. Hor d'oeuvres
Clear my choice
1/30/2021 Long Quiz 2
Question 15
Not yet answered
Marked out of 1.00
What is the method of taking and recording orders on a small pad of paper?
Select one:
a. Pre-ordered
b. Handheld computer order
c. Checklist system
d. Notepad system
Clear my choice
Question 16
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Vegan
Select one:
a. Eggs
b. Fruits
c. Honey
d. Seeds
Clear my choice
Question 17
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Marked out of 1.00
Choose the odd one from the list: Semi-vegetarian
Select one:
a. Spinach
b. Beef
c. Turkey
d. Chicken
Clear my choice
1/30/2021 Long Quiz 2
Question 18
Not yet answered
Marked out of 1.00
What is the method of taking order usually applied in room service breakfast?
Select one:
a. Duplicate order
b. Triplicate order
c. Pre-ordered
d. Service with order
Clear my choice
Question 19
Not yet answered
Marked out of 1.00
What is the part of the meal that refers to light food served before the regular course?
Select one:
a. Entree
b. Side dish
c. Hor d'oeuvres
d. Toda's specials
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Diabetis
Select one:
a. Chocolate
b. Sugar
c. Watermelon
d. Candies
Clear my choice
◄ Week 009-Module Handling Orders of Special Guests
Jump to...

1/30/2021 Long Quiz 2
First Quarter Exam ►
1/30/2021 Long Quiz 1
Home / My courses / BAED-FBS2200-2022S / Week 5: Preparation of the Dining Area for Service / Long Quiz 1
Question 1
Not yet answered
Marked out of 1.00
Below are information that the management should know to improve the working relationship of the staff except for what?
Select one:
a. Staffs mistakes on the orders of the guest
b. Possible difficulties and struggles of the guest
c. Possible difficulties and struggles of the guest
d. Problems of the other businesses in the area
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
It is a type of contamination caused by bacteria, viruses, fungi, and parasites.
Select one:
a. Cross Contamination
b. Biological Contamination
c. None of the Choices
d. Chemical Contamination
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
Select one:
b. Restaurant Manager
c. Head Waiter
d. Chief Cook
Clear my choice

1/30/2021 Long Quiz 1
Question 4
Not yet answered
Marked out of 1.00
Who extends warm and respectful welcome and accommodate the guests to their seats?
Select one:
b. Chief Cook
c. Hostess/host
d. Restaurant Supervisor
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
It is a method that breaks down biodegradable waste, producing biogas that can be used in generating electricity and heat.
Select one:
a. Anaerobic digestion
b. Chemical digestion
d. Mechanical digestion
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
A limited layout has a direct effect on the customers' experiences, excitement levels, and, indirectly, on their desire to return.
Select one:
True
False
1/30/2021 Long Quiz 1
Question 7
Not yet answered
Marked out of 1.00
How is the the Republic Act No. 10611 relevant to the Food and Beverage Industry?
Select one:
a. It demands them to provide medical and health certificate to the staff.
b. It gives the businesses the protection of their properties
c. It demands them to strengthen the food safety regulatory system.
d. It gives them the permit to engage in business
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
a. Landfill
b. garbage dump
c. dumpsite
d. Junkyard
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
Scent or odor can stimulate food consumption through __________ enhancement, emotions or suppression.
Select one:
a. smell
b. temperature
c. taste
d. cleanliness
Clear my choice
1/30/2021 Long Quiz 1
Question 10
Not yet answered
Marked out of 1.00
These are scraps of food being put to waste or used as a compost.
Select one:
a. Leftover
b. trash
c. litter
d. junk
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
Who gives swift and personalized food and beverage service to visitors at given tables based on the standards for visitor satisfaction?
Select one:
a. Purchaser
b. Waiter
c. Storeroom Keeper
d. Wine Butler
Clear my choice
Question 12
Not yet answered
Marked out of 1.00
Select one:
a. Storeroom Keeper
b. Waiter
c. Purchaser
d. Sommelier
Clear my choice
1/30/2021 Long Quiz 1
Question 13
Not yet answered
Marked out of 1.00
Which one of these is not the physical appearance of the staff important in the food and beverage industry?
Select one:
a. It discourages the guest.
b. It adds to the total satisfaction of the guest.
c. It allows the guest to keep them coming back.
d. It invites more number of the guest.
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
Texture and pattern are important elements for restaurant physical environment as well since the texture of the curtains, tables, and floors
inspire __________.
Select one:
a. relationship
b. imagination
c. experience
d. emotion
Clear my choice
Question 15
Not yet answered
Marked out of 1.00
Who is responsible in taking care of the money gathered every day?
Select one:
b. Cashier
c. Restaurant Manager
d. Chief Cook
Clear my choice
1/30/2021 Long Quiz 1
Question 16
Not yet answered
Marked out of 1.00
What refers to the phenomenon wherein there is presence of substances harmful and poisonous to the environment?
Select one:
a. Erosion
b. Toxic Chemicals
c. Pollution
d. Fossil Fuels
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
What will the server do next after the order of the guest has been taken?
Select one:
a. The server goes to the kitchen and prepares the food.
b. The server asks for the bill
c. The server proceeds to the next guest for the order.
d. The server brings the order to the cashier and the kitchen
Clear my choice
Question 18
Not yet answered
Marked out of 1.00
Select one:
a. Pests
b. Spillage
d. Breakage and damages to equipment and furniture
Clear my choice
1/30/2021 Long Quiz 1
Question 19
Not yet answered
Marked out of 1.00
Select one:
a. Text messaging
b. Direct communication
c. Telephone call
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
Long tables protect customers from being in a traffic area and give them a sense of privacy and intimacy.
Select one:
True
False
◄ Week 005-Preparation of the Dining Area for Service PPT
Jump to...
Week 006- Preparation and Setting up of table PPT ►
1/30/2021 Performance Task 1
Home / My courses / BAED-FBS2200-2022S / Week 3: Cleaning and Clearing Service Areas / Performance Task 1
Question 1
Not yet answered
Marked out of 1.00
Select one:
b. Head Waiter
c. Chief Cook
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Select one:
a. None of the Choices
c. Biological Contamination
d. Cross Contamination
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
What mode of communication is being described when there is direct control and authority over three units, the cashier, counter girls and
waitresses, and the pantry composed of purchaser and the storeroom keeper?
Select one:
a. Vertical communication
c. Horizontal communication
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
a. Storeroom Keeper
b. Waiter
c. Purchaser
d. Wine Butler
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
organization?
Select one:
d. Horizontal communication
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
Select one:
a. It demands them to strengthen the food safety regulatory system.
b. It demands them to provide medical and health certificate to the staff.
c. It gives them the permit to engage in business
d. It gives the businesses the protection of their properties
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Select one:
a. Cashier
b. Chief Cook
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
a. It adds to the total satisfaction of the guest.
b. It invites more number of the guest.
c. It discourages the guest.
d. It allows the guest to keep them coming back.
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
Select one:
a. Page guests if phone calls or messages come for them.
b. Record the names of guests in the daily cover register.
c. Keep and maintain guest history
d. Order and maintain inventory control costs (RESTAURANT SUPERVISOR)
e. Bid goodbye and invite guest to come again.
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
Who organizes, regulates and prepares the food service team in the restaurant to give fast and custom-made food and refreshment
package to the guest?
Select one:
a. Chief Cook
b. Restaurant Supervisor
c. Hostess/host
Clear my choice
◄ Week 003-Module Cleaning and Clearing Service Areas
Jump to...
Week 004-Common Problems Encountered PPT ►
1/28/2021 Long Quiz 2
Question 1
Not yet answered
Marked out of 1.00
What is the action involving the movement of chairs to allow the guest to sit?
Select one:
a. Seating
b. Guests
c. Escorting
d. Greetings
e. Welcoming
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Select one:
a. Pig
b. Cow
c. Sheep
d. Goats
Clear my choice
1/28/2021 Long Quiz 2
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Nurse's cap
b. Priest's hat
c. Farmer's hat
d. Mexican sombrero
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
a. Point of Service System
b. Notepad system
c. Pad paper system
d. Checklist system
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Select one:
a. Honey
b. Fish oil
c. Dried fruits
d. Olive oil
Clear my choice
1/28/2021 Long Quiz 2
Question 6
Not yet answered
Marked out of 1.00
Select one:
a. Handheld computer order
b. Checklist system
c. Notepad system
d. Pre-ordered
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Select one:
a. Welcoming
b. Escorting
c. Greetings
d. Guests
e. Seating
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Low sodium
Select one:
a. Beans
b. Fish
c. Corned beef
d. Dried fruits and nuts
Clear my choice
1/28/2021 Long Quiz 2
Question 9
Not yet answered
Marked out of 1.00
After enumerating the seven kinds of napkin folds, Alicia is now discussing the cone fold. Her classmates show understanding if they will
state that the 3rd step in cone folding is.
Select one:
a. Fold the bottom square on to the top triangle.
b. Pull the base out so that it is circular and place it in the center of the cover
c. Take the top left corner and fold it diagonally on to the right end of the center line.
d. Open the napkin out lengthwise in front of you.
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
What is the modern method of taking and recording orders using small and portable computers?
Select one:
a. Notepad system
b. Pre-ordered
c. Handheld computer order
d. Checklist system
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
Select one:
a. Watermelon
b. Sugar
c. Chocolate
d. Candies
Clear my choice
1/28/2021 Long Quiz 2
Question 12
Not yet answered
Marked out of 1.00
Select one:
a. Honey
b. Seeds
c. Eggs
d. Fruits
Clear my choice
Question 13
Not yet answered
Marked out of 1.00
Select one:
a. Unfold the napkin and lay it out in a square
b. Fold the napkin and do not lay it out in a square
c. Fold the napkin and lay it out in a circle
d. Unfold the napkin and lay it out on the table
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
What is the method of taking and recording of orders when the order of the customer is taken, served and paid?
Select one:
a. Duplicate order
b. Triplicate order
c. Service with order
d. Pre-ordered
Clear my choice
1/28/2021 Long Quiz 2
Question 15
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Allergy
Select one:
a. Rice
b. Shellfish
c. Nuts
d. Fish
Clear my choice
Question 16
Not yet answered
Marked out of 1.00
Select one:
a. Hor d'oeuvres
b. Entree
c. House specialties
d. Platter
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
Select one:
a. Service with order
b. Triplicate order
c. Duplicate order
d. Pre-ordered
Clear my choice
1/28/2021 Long Quiz 2
Question 18
Not yet answered
Marked out of 1.00
Select one:
b. Cone and bishop mitre
c. Fan and candle
Clear my choice
Question 19
Not yet answered
Marked out of 1.00
Select one:
a. Wheat bread
b. Chicken breast
c. Bacon
d. Skimmed milk
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
Select one:
a. Hor d'oeuvres
b. House specialties
c. Platter
d. Entree
Clear my choice
Jump to...

1/28/2021 Long Quiz 2
1/28/2021 Written Work 1
Home / My courses / BAED-FBS2200-2022S / Week 7: Welcoming the Guests / Written Work 1
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Seating
b. Welcoming
c. Escorting
d. Greetings
e. Guests
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
What is the action involving the acceptance and accommodation of the guest with pleasant attitude?
Select one:
a. Welcoming
b. Guests
c. Escorting
d. Greetings
e. Seating
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Priest's hat
b. Farmer's hat
c. Nurse's cap
d. Mexican sombrero
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
b. Fold the napkin and lay it out in a circle
d. Fold the napkin and do not lay it out in a square
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Select one:
a. Greetings
b. Escorting
c. Seating
d. Guests
e. Welcoming
Clear my choice
Question 6
Not yet answered
Marked out of 5.00
Help Matteo and Steffie arrange the following steps in escorting and guiding guests to be seated according to their proper
sequence. Drag and Drop the numbers to the box provided.
3 Lead them to their respective reserved tables.
1 Ask the costumers on their reservation, the reference number and who reserved the table.
4 If they don´t have any reservations, asked them again about the number of people who are going to dine with them.
5 Check the master list for their reserved table of the guest and escort them by saying "This way please."
2 Verify the details if they do have reserved the table
◄ Week 007-Module Welcoming the Guests
Jump to...
Week 008-Handling Orders PPT ►
1/28/2021 Long Quiz 1
Question 1
Answer saved
Marked out of 1.00
The goal of the __________ model is to rationalize behavior of costumers within the service environment.
Select one:
a. manager
b. service staff
c. dinecape
d. servicescapes
Clear my choice
Question 2
Answer saved
Marked out of 1.00
Select one:
a. Storeroom Keeper
b. Waiter
c. Purchaser
d. Wine Butler
Clear my choice
Question 3
Answer saved
Marked out of 1.00
What problem results to incompetent staff and high turn over rate in the food and beverage industry?
Select one:
a. Hiring the wrong people for the wrong job
b. Conflicts among the staff
c. Customer complaint
d. Undefined limit of authority
Clear my choice
shsf.amaesonline.com/2022/mod/quiz/attempt.php 1/7
1/28/2021 Long Quiz 1
Question 4
Answer saved
Marked out of 1.00
Which one does not belong to the duties and responsibilities of a restaurant manager?
Select one:
a. Welcome visitors and develop visitor database to ensure continued patronage.
b. Develop ingenious approaches to make sales for the restaurant by up-selling menu items.
c. Freshen up the restaurant and guarantee an uncluttered station (WAITER)
d. Schedule staff rotations and obligations
Clear my choice
Question 5
Answer saved
Marked out of 1.00
Select one:
a. dumpsite
b. garbage dump
c. Junkyard
d. Landfill
Clear my choice
Question 6
Answer saved
Marked out of 1.00
Select one:
a. Unfinished work from colleagues
b. Miscommunicaton
c. Customer Complaints.
Clear my choice
1/28/2021 Long Quiz 1
Question 7
Answer saved
Marked out of 1.00
Select one:
a. Sommelier
b. Purchaser
c. Storeroom Keeper
d. Waiter
Clear my choice
Question 8
Answer saved
Marked out of 1.00
inspire __________.
Select one:
a. relationship
b. experience
c. imagination
d. emotion
Clear my choice
Question 9
Answer saved
Marked out of 1.00
These are organisms that cannot be seen by our unaided eyes and may cause disease when ingested.
Select one:
a. Microorganisms
b. None of the choices
c. Bacteria
d. Fungi
Clear my choice
1/28/2021 Long Quiz 1
Question 10
Answer saved
Marked out of 1.00
Select one:
a. Telephone call
c. Text messaging
Clear my choice
Question 11
Answer saved
Marked out of 1.00
What problem arises when an unsatisfying food and service have been served to the guest?
Select one:
a. Conflicts from staffs
b. Customer Complaints
c. Miscommunicaton
d. Unfinished work from colleagues
Clear my choice
Question 12
Answer saved
Marked out of 1.00
What kind of communication is the memorandum?
Select one:
a. Social media
c. Text messaging
Clear my choice
1/28/2021 Long Quiz 1
Question 13
Answer saved
Marked out of 1.00
Unpleasant odors or scents may shorten the duration of stay of the restaurants clients.
Select one:
True
False
Question 14
Answer saved
Marked out of 1.00
It is a process of collecting biodegradable wastes and transforming it into fertilizer.
Select one:
a. Reuse
b. Decomposing
c. Recycle
d. Composting
Clear my choice
Question 15
Answer saved
Marked out of 1.00
Select one:
b. Chief Cook
d. Cashier
Clear my choice
1/28/2021 Long Quiz 1
Question 16
Answer saved
Marked out of 1.00
It is a process of converting waste into a reusable material.
Select one:
a. Recycling
b. Composting
c. Reuse
d. Decomposing
Clear my choice
Question 17
Answer saved
Marked out of 1.00
Select one:
b. Keep and maintain guest history
c. Bid goodbye and invite guest to come again.
e. Record the names of guests in the daily cover register.
Clear my choice
Question 18
Answer saved
Marked out of 1.00
Select one:
a. Chemical Contamination
Clear my choice
1/28/2021 Long Quiz 1
Question 19
Answer saved
Marked out of 1.00
Select one:
True
False
Question 20
Answer saved
Marked out of 1.00
Which of the following is true?
Select one:
a. The staff must prioritize his/her own appearance over the need of the guest.
b. The staff must be touchy to the guest to show his/her care.
c. The staff must present him/herself always looking good, neat and smart.
d. The staff must always smile eventhough he/she is alone.
Clear my choice
Jump to...
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Bacteria
b. Microorganisms
d. Fungi
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
organization?
Select one:
a. Indirect communication
c. Vertical communication
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
What refers to all kinds of plates, bowls, cups and saucers?
Select one:
a. Glass wares
b. Cutleries
c. Porcelains
d. Crockeries
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
a. Intrapersonal skill
b. Communication
d. Achiever
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Select one:
b. Head Waiter
d. Chief Cook
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
Select one:
a. Gas Production
c. Biogas Plants
d. None of the choices
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Select one:
b. None of the Choices
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Who oversees the preparation of the food as coordinated by the senior cook, plates the dishes in an appealing way, and guarantees the
excellence of various dishes?
Select one:
a. Chief Cook
b. Head Waiter
c. Restaurant manager
d. Assistant Chef
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
Which of the following is not allowed while working in a food and beverage industry?
Select one:
a. Wearing earings and jewelry.
b. Sneezing, smoking and spitting near food areas.
d. Handling food with bare hands.
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Jump to...
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Seating
b. Guests
c. Greetings
d. Welcoming
e. Escorting
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Silence cloth is used to muffle the sound of dish wares. What materials is it made of?
Select one:
a. Wool, flannel, ramie, and thin foam
b. Cotton, ramie, damask, and linen
c. Wool, flannel, felt, and thin foam
d. Cotton, ramie, damask, and thin foam
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Guests
b. Escorting
c. Welcoming
d. Greetings
e. Seating
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
a. Take the top left corner and fold it diagonally on to the right end of the center line.
b. Fold the bottom square on to the top triangle.
c. Open the napkin out lengthwise in front of you.
d. Pull the base out so that it is circular and place it in the center of the cover
Clear my choice
Question 5
Not yet answered
Marked out of 5.00
Question 6
Not yet answered
Marked out of 1.00
Select one:
a. Cone and bishop mitre
b. Rose and cockscomb
c. Triple wave and sea folds
d. Fan and candle
Clear my choice
Jump to...
1/28/2021 Long Quiz 2
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Goats
b. Sheep
c. Pig
d. Cow
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Select one:
a. Side dish
b. Hor d'oeuvres
c. Toda's specials
d. Entree
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Entree
c. Platter
d. Hor d'oeuvres
Clear my choice

1/28/2021 Long Quiz 2
Question 4
Not yet answered
Marked out of 1.00
Select one:
a. Fish
b. Dried fruits and nuts
c. Beans
d. Corned beef
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Muslims
Select one:
a. Fish
b. Bacon
c. Alcohol
d. Pork
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
Select one:
b. Pad paper system
c. Notepad system
d. Checklist system
Clear my choice
1/28/2021 Long Quiz 2
Question 7
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
a. Rice
b. Nuts
c. Shellfish
d. Fish
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
Select one:
a. Beverage
b. Desserts
c. Liquours
d. Entree
Clear my choice
1/28/2021 Long Quiz 2
Question 10
Not yet answered
Marked out of 1.00
Select one:
a. Hor d'oeuvres
c. Today's specials
d. Beverage
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
Select one:
a. Pre-ordered
c. Notepad system
d. Checklist system
Clear my choice
Question 12
Not yet answered
Marked out of 1.00
Select one:
a. Notepad system
c. Checklist system
d. Pre-ordered
Clear my choice
1/28/2021 Long Quiz 2
Question 13
Not yet answered
Marked out of 1.00
Select one:
a. Dried fruits
b. Olive oil
c. Honey
d. Fish oil
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
Select one:
a. Guests
b. Greetings
c. Seating
d. Escorting
e. Welcoming
Clear my choice
Question 15
Not yet answered
Marked out of 1.00
Select one:
a. Pre-ordered
b. Service with order
c. Triplicate order
d. Duplicate order
Clear my choice
1/28/2021 Long Quiz 2
Question 16
Not yet answered
Marked out of 1.00
Select one:
a. Nurse's cap
b. Farmer's hat
c. Priest's hat
d. Mexican sombrero
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
Select one:
a. Chicken
b. Turkey
c. Beef
d. Spinach
Clear my choice
Question 18
Not yet answered
Marked out of 1.00
Select one:
a. Escorting
b. Seating
c. Guests
d. Greetings
e. Welcoming
Clear my choice
1/28/2021 Long Quiz 2
Question 19
Not yet answered
Marked out of 1.00
Select one:
a. Watermelon
b. Chocolate
c. Candies
d. Sugar
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
Select one:
a. Pull the base out so that it is circular and place it in the center of the cover
b. Take the top left corner and fold it diagonally on to the right end of the center line.
d. Fold the bottom square on to the top triangle.
Clear my choice
Jump to...
1/28/2021 Long Quiz 1
Question 1
Answer saved
Marked out of 1.00
What is the method that allows the biodegradable waste to be decomposed by microorganisms in an enclosed vessel or pit?
Select one:
a. Recycle
b. Reuse
c. Decomposing
d. Composting
Clear my choice
Question 2
Answer saved
Marked out of 1.00
Select one:
a. Hostess/host
b. Chief Cook
Clear my choice
Question 3
Answer saved
Marked out of 1.00
The cleanliness of the dining area is necessary to maintain the overall appearance and safety of the restaurant.
Select one:
True
False
1/28/2021 Long Quiz 1
Question 4
Answer saved
Marked out of 1.00
Noise and sound of music also modify customers' __________ in restaurants.
Select one:
a. imagination
b. experience
c. taste
d. emotions
Clear my choice
Question 5
Answer saved
Marked out of 1.00
Select one:
True
False
Question 6
Answer saved
Marked out of 1.00
Select one:
a. Composting
b. Recycle
c. Decomposing
d. Reuse
Clear my choice
1/28/2021 Long Quiz 1
Question 7
Answer saved
Marked out of 1.00
Who orchestrates the storage of incoming material and supplies and double checks the details?
Select one:
a. Purchaser
b. Waiter
c. Storeroom Keeper
d. Wine Butler
Clear my choice
Question 8
Answer saved
Marked out of 1.00
Select one:
a. Problems of the other businesses in the area
b. Staffs mistakes on the orders of the guest
d. Possible difficulties and struggles of the guest
Clear my choice
Question 9
Answer saved
Marked out of 1.00
What refers to how the meat is cooked dependent on the cooking temperature?
Select one:
a. Toppings
b. Cockery
c. Doneness
d. Cooking method
Clear my choice
1/28/2021 Long Quiz 1
Question 10
Answer saved
Marked out of 1.00
Select one:
True
False
Question 11
Answer saved
Marked out of 1.00
When the music is loud or there is too much noise, people are likely to spend more quality time in a restaurant.
Select one:
True
False
Question 12
Answer saved
Marked out of 1.00
Select one:
a. The staff must present him/herself always looking good, neat and smart.
c. The staff must prioritize his/her own appearance over the need of the guest.
Clear my choice
1/28/2021 Long Quiz 1
Question 13
Answer saved
Marked out of 1.00
Select one:
d. Biological Contamination
Clear my choice
Question 14
Answer saved
Marked out of 1.00
Select one:
b. Vertical communication
d. Direct communication
Clear my choice
Question 15
Answer saved
Marked out of 1.00
Select one:
a. Text messaging
b. Social media
c. Indirect communication
Clear my choice
1/28/2021 Long Quiz 1
Question 16
Answer saved
Marked out of 1.00
What refers to food spoilage due to presence of toxic bacteria, viruses, fungi and parasites?
Select one:
a. Biological contamination
d. Cross contamination
Clear my choice
Question 17
Answer saved
Marked out of 1.00
Select one:
a. Biogas technology
b. Biogas Plants
c. Gas Production
Clear my choice
Question 18
Answer saved
Marked out of 1.00
What method of waste management where reusable materials are reused for the original or different use?
Select one:
a. Recycle
b. Reduce
d. Reuse
Clear my choice
1/28/2021 Long Quiz 1
Question 19
Answer saved
Marked out of 1.00
Select one:
a. Recycle
b. Reuse
c. Reduce
Clear my choice
Question 20
Answer saved
Marked out of 1.00
Who buys all the materials and supplies required by the kitchen, lounge area, and other administration ranges?
Select one:
a. Waiter
b. Sommelier
c. Storeroom Keeper
d. Purchaser
Clear my choice
Jump to...
Question 1
Answer saved
Marked out of 1.00
Select one:
Clear my choice
Question 2
Answer saved
Marked out of 1.00
Select one:
a. Storeroom Keeper
b. Waiter
c. Purchaser
d. Wine Butler
Clear my choice
Question 3
Answer saved
Marked out of 1.00
What forms of communication includes office memoranda and office meetings?
Select one:
a. Informal communication
b. Formal communication
Clear my choice
Question 4
Answer saved
Marked out of 1.00
Select one:
a. It invites more number of the guest.
b. It discourages the guest.
c. It adds to the total satisfaction of the guest.
Clear my choice
Question 5
Answer saved
Marked out of 1.00
organization?
Select one:
Clear my choice
Question 6
Answer saved
Marked out of 1.00
What refers to the indirect transfer of bacteria, mircoorganisms and harmful substances?
Select one:
b. Cross contamination
c. Physical contamination
Clear my choice
Question 7
Answer saved
Marked out of 1.00
Why is medical and health certificate required from the staff of the food and beverage industry?
Select one:
a. These add prestige to the business.
b. The government gain additional income and benefits the country.
c. These ensure the quality of food to be served and the quality of service provided.
d. These give the business additional income and benefits the business.
Clear my choice
Question 8
Answer saved
Marked out of 1.00
Select one:
a. Recycling
b. Reuse
c. Composting
d. Decomposing
Clear my choice
Question 9
Answer saved
Marked out of 1.00
Select one:
a. Reuse
b. Decomposing
c. Composting
d. Recycle
Clear my choice
Question 10
Answer saved
Marked out of 1.00
What refers to food spoilage due to the presence of unnecessary material on the food?
Select one:
Clear my choice
Jump to...
1/28/2021 Long Quiz 2
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Seating
b. Guests
c. Escorting
d. Greetings
e. Welcoming
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Select one:
a. Pig
b. Cow
c. Sheep
d. Goats
Clear my choice
1/28/2021 Long Quiz 2
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Nurse's cap
b. Priest's hat
c. Farmer's hat
d. Mexican sombrero
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
b. Notepad system
c. Pad paper system
d. Checklist system
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Select one:
a. Honey
b. Fish oil
c. Dried fruits
d. Olive oil
Clear my choice
1/28/2021 Long Quiz 2
Question 6
Not yet answered
Marked out of 1.00
Select one:
a. Handheld computer order
b. Checklist system
c. Notepad system
d. Pre-ordered
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Select one:
a. Welcoming
b. Escorting
c. Greetings
d. Guests
e. Seating
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
a. Beans
b. Fish
c. Corned beef
d. Dried fruits and nuts
Clear my choice
1/28/2021 Long Quiz 2
Question 9
Not yet answered
Marked out of 1.00
Select one:
a. Fold the bottom square on to the top triangle.
b. Pull the base out so that it is circular and place it in the center of the cover
c. Take the top left corner and fold it diagonally on to the right end of the center line.
d. Open the napkin out lengthwise in front of you.
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
Select one:
a. Notepad system
b. Pre-ordered
c. Handheld computer order
d. Checklist system
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
Select one:
a. Watermelon
b. Sugar
c. Chocolate
d. Candies
Clear my choice
1/28/2021 Long Quiz 2
Question 12
Not yet answered
Marked out of 1.00
Select one:
a. Honey
b. Seeds
c. Eggs
d. Fruits
Clear my choice
Question 13
Not yet answered
Marked out of 1.00
Select one:
c. Fold the napkin and lay it out in a circle
d. Unfold the napkin and lay it out on the table
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
What is the method of taking and recording of orders when the order of the customer is taken, served and paid?
Select one:
a. Duplicate order
b. Triplicate order
c. Service with order
d. Pre-ordered
Clear my choice
1/28/2021 Long Quiz 2
Question 15
Not yet answered
Marked out of 1.00
Select one:
a. Rice
b. Shellfish
c. Nuts
d. Fish
Clear my choice
Question 16
Not yet answered
Marked out of 1.00
Select one:
a. Hor d'oeuvres
b. Entree
c. House specialties
d. Platter
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
Select one:
a. Service with order
b. Triplicate order
c. Duplicate order
d. Pre-ordered
Clear my choice
1/28/2021 Long Quiz 2
Question 18
Not yet answered
Marked out of 1.00
Select one:
b. Cone and bishop mitre
c. Fan and candle
Clear my choice
Question 19
Not yet answered
Marked out of 1.00
Select one:
a. Wheat bread
b. Chicken breast
c. Bacon
d. Skimmed milk
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
Select one:
a. Hor d'oeuvres
c. Platter
d. Entree
Clear my choice
Jump to...

1/28/2021 Long Quiz 2
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Seating
b. Welcoming
c. Escorting
d. Greetings
e. Guests
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
What is the action involving the acceptance and accommodation of the guest with pleasant attitude?
Select one:
a. Welcoming
b. Guests
c. Escorting
d. Greetings
e. Seating
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Priest's hat
b. Farmer's hat
c. Nurse's cap
d. Mexican sombrero
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
b. Fold the napkin and lay it out in a circle
d. Fold the napkin and do not lay it out in a square
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Select one:
a. Greetings
b. Escorting
c. Seating
d. Guests
e. Welcoming
Clear my choice
Question 6
Not yet answered
Marked out of 5.00
Jump to...
1/28/2021 Long Quiz 1
Question 1
Answer saved
Marked out of 1.00
Select one:
a. manager
b. service staff
c. dinecape
d. servicescapes
Clear my choice
Question 2
Answer saved
Marked out of 1.00
Select one:
a. Storeroom Keeper
b. Waiter
c. Purchaser
d. Wine Butler
Clear my choice
Question 3
Answer saved
Marked out of 1.00
Select one:
Clear my choice
1/28/2021 Long Quiz 1
Question 4
Answer saved
Marked out of 1.00
Select one:
b. Develop ingenious approaches to make sales for the restaurant by up-selling menu items.
c. Freshen up the restaurant and guarantee an uncluttered station (WAITER)
d. Schedule staff rotations and obligations
Clear my choice
Question 5
Answer saved
Marked out of 1.00
Select one:
a. dumpsite
b. garbage dump
c. Junkyard
d. Landfill
Clear my choice
Question 6
Answer saved
Marked out of 1.00
Select one:
a. Unfinished work from colleagues
b. Miscommunicaton
c. Customer Complaints.
Clear my choice
1/28/2021 Long Quiz 1
Question 7
Answer saved
Marked out of 1.00
Select one:
a. Sommelier
b. Purchaser
c. Storeroom Keeper
d. Waiter
Clear my choice
Question 8
Answer saved
Marked out of 1.00
inspire __________.
Select one:
a. relationship
b. experience
c. imagination
d. emotion
Clear my choice
Question 9
Answer saved
Marked out of 1.00
Select one:
a. Microorganisms
c. Bacteria
d. Fungi
Clear my choice
1/28/2021 Long Quiz 1
Question 10
Answer saved
Marked out of 1.00
Select one:
a. Telephone call
c. Text messaging
Clear my choice
Question 11
Answer saved
Marked out of 1.00
Select one:
a. Conflicts from staffs
b. Customer Complaints
c. Miscommunicaton
d. Unfinished work from colleagues
Clear my choice
Question 12
Answer saved
Marked out of 1.00
Select one:
a. Social media
c. Text messaging
Clear my choice
1/28/2021 Long Quiz 1
Question 13
Answer saved
Marked out of 1.00
Select one:
True
False
Question 14
Answer saved
Marked out of 1.00
Select one:
a. Reuse
b. Decomposing
c. Recycle
d. Composting
Clear my choice
Question 15
Answer saved
Marked out of 1.00
Select one:
b. Chief Cook
d. Cashier
Clear my choice
1/28/2021 Long Quiz 1
Question 16
Answer saved
Marked out of 1.00
Select one:
a. Recycling
b. Composting
c. Reuse
d. Decomposing
Clear my choice
Question 17
Answer saved
Marked out of 1.00
Select one:
c. Bid goodbye and invite guest to come again.
Clear my choice
Question 18
Answer saved
Marked out of 1.00
Select one:
Clear my choice
1/28/2021 Long Quiz 1
Question 19
Answer saved
Marked out of 1.00
Select one:
True
False
Question 20
Answer saved
Marked out of 1.00
Select one:
a. The staff must prioritize his/her own appearance over the need of the guest.
c. The staff must present him/herself always looking good, neat and smart.
Clear my choice
Jump to...
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Bacteria
b. Microorganisms
d. Fungi
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
organization?
Select one:
c. Vertical communication
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Glass wares
b. Cutleries
c. Porcelains
d. Crockeries
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
b. Communication
d. Achiever
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Select one:
b. Head Waiter
d. Chief Cook
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
Select one:
a. Gas Production
c. Biogas Plants
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Select one:
b. None of the Choices
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
a. Chief Cook
b. Head Waiter
c. Restaurant manager
d. Assistant Chef
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
Select one:
b. Sneezing, smoking and spitting near food areas.
d. Handling food with bare hands.
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Jump to...
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Seating
b. Guests
c. Greetings
d. Welcoming
e. Escorting
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Silence cloth is used to muffle the sound of dish wares. What materials is it made of?
Select one:
a. Wool, flannel, ramie, and thin foam
b. Cotton, ramie, damask, and linen
c. Wool, flannel, felt, and thin foam
d. Cotton, ramie, damask, and thin foam
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Guests
b. Escorting
c. Welcoming
d. Greetings
e. Seating
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
a. Take the top left corner and fold it diagonally on to the right end of the center line.
b. Fold the bottom square on to the top triangle.
d. Pull the base out so that it is circular and place it in the center of the cover
Clear my choice
Question 5
Not yet answered
Marked out of 5.00
Question 6
Not yet answered
Marked out of 1.00
Select one:
a. Cone and bishop mitre
b. Rose and cockscomb
c. Triple wave and sea folds
d. Fan and candle
Clear my choice
Jump to...
1/28/2021 Long Quiz 2
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Goats
b. Sheep
c. Pig
d. Cow
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Select one:
a. Side dish
b. Hor d'oeuvres
c. Toda's specials
d. Entree
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Entree
c. Platter
d. Hor d'oeuvres
Clear my choice

1/28/2021 Long Quiz 2
Question 4
Not yet answered
Marked out of 1.00
Select one:
a. Fish
b. Dried fruits and nuts
c. Beans
d. Corned beef
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Choose the odd one from the list: Muslims
Select one:
a. Fish
b. Bacon
c. Alcohol
d. Pork
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
Select one:
b. Pad paper system
c. Notepad system
d. Checklist system
Clear my choice
1/28/2021 Long Quiz 2
Question 7
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
a. Rice
b. Nuts
c. Shellfish
d. Fish
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
Select one:
a. Beverage
b. Desserts
c. Liquours
d. Entree
Clear my choice
1/28/2021 Long Quiz 2
Question 10
Not yet answered
Marked out of 1.00
Select one:
a. Hor d'oeuvres
c. Today's specials
d. Beverage
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
Select one:
a. Pre-ordered
c. Notepad system
d. Checklist system
Clear my choice
Question 12
Not yet answered
Marked out of 1.00
Select one:
a. Notepad system
c. Checklist system
d. Pre-ordered
Clear my choice
1/28/2021 Long Quiz 2
Question 13
Not yet answered
Marked out of 1.00
Select one:
a. Dried fruits
b. Olive oil
c. Honey
d. Fish oil
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
Select one:
a. Guests
b. Greetings
c. Seating
d. Escorting
e. Welcoming
Clear my choice
Question 15
Not yet answered
Marked out of 1.00
Select one:
a. Pre-ordered
b. Service with order
c. Triplicate order
d. Duplicate order
Clear my choice
1/28/2021 Long Quiz 2
Question 16
Not yet answered
Marked out of 1.00
Select one:
a. Nurse's cap
b. Farmer's hat
c. Priest's hat
d. Mexican sombrero
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
Select one:
a. Chicken
b. Turkey
c. Beef
d. Spinach
Clear my choice
Question 18
Not yet answered
Marked out of 1.00
Select one:
a. Escorting
b. Seating
c. Guests
d. Greetings
e. Welcoming
Clear my choice
1/28/2021 Long Quiz 2
Question 19
Not yet answered
Marked out of 1.00
Select one:
a. Watermelon
b. Chocolate
c. Candies
d. Sugar
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
Select one:
a. Pull the base out so that it is circular and place it in the center of the cover
b. Take the top left corner and fold it diagonally on to the right end of the center line.
d. Fold the bottom square on to the top triangle.
Clear my choice
Jump to...
1/28/2021 Long Quiz 1
Question 1
Answer saved
Marked out of 1.00
Select one:
a. Recycle
b. Reuse
c. Decomposing
d. Composting
Clear my choice
Question 2
Answer saved
Marked out of 1.00
Select one:
a. Hostess/host
b. Chief Cook
Clear my choice
Question 3
Answer saved
Marked out of 1.00
Select one:
True
False
1/28/2021 Long Quiz 1
Question 4
Answer saved
Marked out of 1.00
Noise and sound of music also modify customers' __________ in restaurants.
Select one:
a. imagination
b. experience
c. taste
d. emotions
Clear my choice
Question 5
Answer saved
Marked out of 1.00
Select one:
True
False
Question 6
Answer saved
Marked out of 1.00
Select one:
a. Composting
b. Recycle
c. Decomposing
d. Reuse
Clear my choice
1/28/2021 Long Quiz 1
Question 7
Answer saved
Marked out of 1.00
Select one:
a. Purchaser
b. Waiter
c. Storeroom Keeper
d. Wine Butler
Clear my choice
Question 8
Answer saved
Marked out of 1.00
Select one:
a. Problems of the other businesses in the area
b. Staffs mistakes on the orders of the guest
d. Possible difficulties and struggles of the guest
Clear my choice
Question 9
Answer saved
Marked out of 1.00
Select one:
a. Toppings
b. Cockery
c. Doneness
d. Cooking method
Clear my choice
1/28/2021 Long Quiz 1
Question 10
Answer saved
Marked out of 1.00
Select one:
True
False
Question 11
Answer saved
Marked out of 1.00
When the music is loud or there is too much noise, people are likely to spend more quality time in a restaurant.
Select one:
True
False
Question 12
Answer saved
Marked out of 1.00
Select one:
c. The staff must prioritize his/her own appearance over the need of the guest.
Clear my choice
1/28/2021 Long Quiz 1
Question 13
Answer saved
Marked out of 1.00
Select one:
Clear my choice
Question 14
Answer saved
Marked out of 1.00
Select one:
Clear my choice
Question 15
Answer saved
Marked out of 1.00
Select one:
a. Text messaging
b. Social media
Clear my choice
1/28/2021 Long Quiz 1
Question 16
Answer saved
Marked out of 1.00
What refers to food spoilage due to presence of toxic bacteria, viruses, fungi and parasites?
Select one:
Clear my choice
Question 17
Answer saved
Marked out of 1.00
Select one:
a. Biogas technology
b. Biogas Plants
c. Gas Production
Clear my choice
Question 18
Answer saved
Marked out of 1.00
Select one:
a. Recycle
b. Reduce
d. Reuse
Clear my choice
1/28/2021 Long Quiz 1
Question 19
Answer saved
Marked out of 1.00
Select one:
a. Recycle
b. Reuse
c. Reduce
Clear my choice
Question 20
Answer saved
Marked out of 1.00
Select one:
a. Waiter
b. Sommelier
c. Storeroom Keeper
d. Purchaser
Clear my choice
Jump to...
Question 1
Answer saved
Marked out of 1.00
Select one:
Clear my choice
Question 2
Answer saved
Marked out of 1.00
Select one:
a. Storeroom Keeper
b. Waiter
c. Purchaser
d. Wine Butler
Clear my choice
Question 3
Answer saved
Marked out of 1.00
Select one:
Clear my choice
Question 4
Answer saved
Marked out of 1.00
Select one:
a. It invites more number of the guest.
c. It adds to the total satisfaction of the guest.
Clear my choice
Question 5
Answer saved
Marked out of 1.00
organization?
Select one:
Clear my choice
Question 6
Answer saved
Marked out of 1.00
Select one:
Clear my choice
Question 7
Answer saved
Marked out of 1.00
Select one:
b. The government gain additional income and benefits the country.
d. These give the business additional income and benefits the business.
Clear my choice
Question 8
Answer saved
Marked out of 1.00
Select one:
a. Recycling
b. Reuse
c. Composting
d. Decomposing
Clear my choice
Question 9
Answer saved
Marked out of 1.00
Select one:
a. Reuse
b. Decomposing
c. Composting
d. Recycle
Clear my choice
Question 10
Answer saved
Marked out of 1.00
Select one:
Clear my choice
Jump to...
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Miscommunication
b. Hang-over
c. Negligence
d. Disobedience
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Select one:
a. Cutleries
b. Glasswares
c. Beverages
d. Crockeries
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Appetizer
b. Saucish
c. Side dish
d. Toppings
Clear my choice

Question 4
Not yet answered
Marked out of 1.00
described?
Select one:
a. Ambient
b. Acceptable
c. Fresh
d. Harsh
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Select one:
a. Platter
b. Side dish
c. House specialty
d. Today's special
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
It is a single most important procedure of eradicating the transfer of diseases.
Select one:
a. Hand Washing
b. Bathing
c. Stop nose picking
d. Stretching
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Select one:
a. Completion
b. Food and Beverage preparation
c. Mise en place
d. Misenplease
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
a. The waiter
b. The wine butler
c. The hostess
d. The head waiter
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
Select one:
a. Telephone call
d. Text messaging
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
What problem results when the superior fails to handle the staff and some staff boss around the other staffs?
Select one:
c. Undefined limit of authority
d. Miscommunication
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
There are different problems that may be encountered among the Food Service Team of the restaurant. Which may be the result when the
superior fails to handle the staff and allow them to boss around?
Select one:
a. Strife and conflicts among staff
b. Miscommunication
c. Undefined limit of authority
d. Hiring the wrong people for the wrong job
Clear my choice
Question 12
Not yet answered
Marked out of 1.00
Select one:
a. Customer Complaints
b. Miscommunicaton
c. Unfinished work from colleagues
Clear my choice
Question 13
Not yet answered
Marked out of 1.00
Select one:
a. Handwashing
b. Pest control
c. Restaurant General Cleaning
d. Carwashing
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
Select one:
a. Neatness and cleanliness of the dining area are necessary for safety reasons and for the overall appearance of the restaurant.
b. Neatness and cleanliness are minor issues in a dining area.
c. The restaurants are after the cleanliness of the food and not that of the place.
d. The appearance of the staff and the dining area are usually neglected.
Clear my choice
Question 15
Not yet answered
Marked out of 1.00
Select one:
a. Reuse
b. Decomposing
c. Composting
d. Recycle
Clear my choice
Question 16
Not yet answered
Marked out of 1.00
Select one:
a. All of the choices.
b. Beverage Provision
d. Food production
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
Select one:
True
False
Question 18
Not yet answered
Marked out of 1.00
__________ is the ability of these items to facilitate performance and the accomplishment of goals and signs, symbols, and artifacts.
Select one:
a. politeness
b. cleanliness
c. functionality
d. hospitality
Clear my choice
Question 19
Not yet answered
Marked out of 1.00
Tables and chairs are arranged in a certain lay out. What factor is being referred to?
Select one:
a. Design
b. Lay out
c. Table setting
d. Lighting
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 21
Not yet answered
Marked out of 1.00
What refers to the ability of the staff to start and finish the assigned work and task as they interact with other staff?
Select one:
b. Interpersonal skill
c. Communication
Clear my choice
Question 22
Not yet answered
Marked out of 1.00
Select one:
a. Chief Cook
b. Restaurant manager
c. Head Waiter
d. Assistant Chef
Clear my choice
Question 23
Not yet answered
Marked out of 1.00
Select one:
a. emotions
b. connection
c. relationships
d. imagination
Clear my choice
Question 24
Not yet answered
Marked out of 1.00
Select one:
a. Table d'hote means from the card.
b. Table d'hote means table for the host.
c. A la carte means table of the host.
Clear my choice
Question 25
Not yet answered
Marked out of 1.00
Select one:
a. Informal Communication
b. Verbal Communication
c. Formal Communication
d. Effective Communication
Clear my choice
Question 26
Not yet answered
Marked out of 1.00
What problem is caused by the different personalities of the staff?
Select one:
a. Undefined limit of authority
b. Hiring the wrong people for the wrong job
c. Miscommunication
d. Conflicts among the staff
Clear my choice
Question 27
Not yet answered
Marked out of 1.00
Select one:
a. Social media
c. Text messaging
Clear my choice
Question 28
Not yet answered
Marked out of 1.00
Select one:
a. servicescapes
b. manager
c. service staff
d. dinecape
Clear my choice
Question 29
Not yet answered
Marked out of 1.00
Select one:
a. The crew should look responsible.
b. The crew should look seductive and appealing.
c. The crew should look intelligent and wise.
d. The crew should look good, neat, smart and approachable.
Clear my choice
Question 30
Not yet answered
Marked out of 1.00
Select one:
b. The staff must prioritize his/her own appearance over the need of the guest.
c. The staff must always smile eventhough he/she is alone.
d. The staff must be touchy to the guest to show his/her care.
Clear my choice
Question 31
Not yet answered
Marked out of 1.00
profit/loss?
Select one:
b. Number of PWD guests
d. Number of senior citizens
Clear my choice
Question 32
Not yet answered
Marked out of 1.00
Select one:
a. Safety Act 2013
c. Food Safety Act of 2013
Clear my choice
Question 33
Not yet answered
Marked out of 1.00
No matter how organized and trained the staff may be, there are still some unforeseen and untoward incident that may happen. How
should the management deal with these?
Select one:
b. Take guests complaints positively.
c. Prepare the staff for all possible untoward incidents.
d. Identify the procedures for dealing with complaints
Clear my choice
Question 34
Not yet answered
Marked out of 1.00
Select one:
a. Point of Service system
b. Notepad order system
c. Computerized system
d. Hand note order system
Clear my choice
Question 35
Not yet answered
Marked out of 1.00
Select one:
a. Kitchen.
b. Store
d. Pantry.
Clear my choice
Question 36
Not yet answered
Marked out of 1.00
Due to fast demand and service needed in the restaurant, some incidents are inevitable. Which is among those incidents?
Select one:
a. Negligence
b. Spillage
c. Pests
d. Unpaid restaurant bills
Clear my choice
Question 37
Not yet answered
Marked out of 1.00
Select one:
b. Formal Communication
d. Verbal Communication
Clear my choice
Question 38
Not yet answered
Marked out of 1.00
Long tables protect customers from being in a traffic area and give them a sense of privacy and intimacy.
Select one:
True
False
Question 39
Not yet answered
Marked out of 1.00
Select one:
b. Handling food with bare hands.
d. Sneezing, smoking and spitting near food areas.
Clear my choice
Question 40
Not yet answered
Marked out of 1.00
Select one:
a. Indirect
b. Communication
d. Direct
Clear my choice
Question 41
Not yet answered
Marked out of 1.00
Select one:
d. Physical contamination
Clear my choice
Question 42
Not yet answered
Marked out of 1.00
What refers to the temperature at which food is prone to spoilage?
Select one:
a. Temperature Danger Zone
c. Storage Temperature
d. Storing Leftovers
Clear my choice
Question 43
Not yet answered
Marked out of 1.00
to?
Select one:
a. Food transfer and placement
b. Food Service
c. Food preparation
d. Food delivery
Clear my choice
Question 44
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 45
Not yet answered
Marked out of 1.00
Select one:
a. Keep and maintain guest history
b. Bid goodbye and invite guest to come again.
c. Order and maintain inventory control costs (RESTAURANT SUPERVISOR)
d. Record the names of guests in the daily cover register.
e. Page guests if phone calls or messages come for them.
Clear my choice
Question 46
Not yet answered
Marked out of 1.00
Select one:
a. Work ethics
b. Reaction
c. Interaction
d. Communication
Clear my choice
Question 47
Not yet answered
Marked out of 1.00
Select one:
a. Reduce
c. Recycle
d. Reuse
Clear my choice
Question 48
Not yet answered
Marked out of 1.00
Select one:
a. The sommelier
b. The purchaser
c. The waiter
d. The hostess
Clear my choice
Question 49
Not yet answered
Marked out of 1.00
What refers to the method of disposal of biodegradable waste using micoorganisms?
Select one:
a. Reducing
b. Recycling
c. Composting
d. Landfill
Clear my choice
Question 50
Not yet answered
Marked out of 1.00
Select one:
c. Biological contamination
Clear my choice
◄ Long Quiz 2
Jump to...
1/29/2021 Long Quiz 1
Question 1
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
It is a contamination caused by toxic compounds like lead and pesticides that can bring harm when ingested in combination with food
items.
Select one:
b. Cross Contamination
Clear my choice
1/29/2021 Long Quiz 1
Question 3
Not yet answered
Marked out of 1.00
Select one:
a. Achiever
d. Communication
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
If a spill occurs, employees must section off the area, clean after two hours and let it dry to avoid slip-and-fall accident.
Select one:
True
False
Question 5
Not yet answered
Marked out of 1.00
What is the form of communication there is a two-way, free-flowing sharing of thoughts, feelings and ideas?
Select one:
b. Telephone call
c. Text messaging
Clear my choice
1/29/2021 Long Quiz 1
Question 6
Not yet answered
Marked out of 1.00
Select one:
a. Purchaser
b. Sommelier
c. Storeroom Keeper
d. Waiter
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Select one:
a. Miscommunication
b. Undefined limit of authority
c. Hiring the wrong people for the wrong job
d. Conflicts among the staff
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
True
False
1/29/2021 Long Quiz 1
Question 9
Not yet answered
Marked out of 1.00
Layout refers to the __________ of objects.
Select one:
a. cleanliness
b. functionality
c. arrangement
d. management
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
Select one:
b. Freshen up the restaurant and guarantee an uncluttered station (WAITER)
c. Schedule staff rotations and obligations
d. Develop ingenious approaches to make sales for the restaurant by up-selling menu items.
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
Select one:
b. Social media
c. Text messaging
Clear my choice
1/29/2021 Long Quiz 1
Question 12
Not yet answered
Marked out of 1.00
Scent or odor can stimulate food consumption through __________ enhancement, emotions or suppression.
Select one:
a. taste
b. cleanliness
c. temperature
d. smell
Clear my choice
Question 13
Not yet answered
Marked out of 1.00
Select one:
True
False
Question 14
Not yet answered
Marked out of 1.00
What refers to the phenomenon wherein there is presence of substances harmful and poisonous to the environment?
Select one:
a. Pollution
b. Fossil Fuels
c. Toxic Chemicals
d. Erosion
Clear my choice
1/29/2021 Long Quiz 1
Question 15
Not yet answered
Marked out of 1.00
Select one:
c. Handling food with bare hands.
d. Sneezing, smoking and spitting near food areas.
Clear my choice
Question 16
Not yet answered
Marked out of 1.00
Select one:
a. Reuse
c. Reduce
d. Recycle
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
Servicescape refers to the idea that physical environment plays an important role in the totality of a dining __________.
Select one:
a. relationship
b. experience
c. functionality
d. cleanliness
Clear my choice
1/29/2021 Long Quiz 1
Question 18
Not yet answered
Marked out of 1.00
inspire __________.
Select one:
a. experience
b. imagination
c. emotion
d. relationship
Clear my choice
Question 19
Not yet answered
Marked out of 1.00
Select one:
a. It adds to the total satisfaction of the guest.
c. It invites more number of the guest.
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
Select one:
a. Gas Production
d. Biogas Plants
Clear my choice
Jump to... 
1/29/2021 Long Quiz 1
Question 1
Not yet answered
Marked out of 1.00
Select one:
b. Neatness and cleanliness are minor issues in a dining area.
c. The restaurants are after the cleanliness of the food and not that of the place.
d. The appearance of the staff and the dining area are usually neglected.
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
profit/loss?
Select one:
a. Number of guests with pets
b. Number of guests per meal per day
c. Number of senior citizens
d. Number of PWD guests
Clear my choice
Question 4
Not yet answered
Marked out of 1.00
Select one:
a. Crockeries
b. Glasswares
c. Beverages
d. Cutleries
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
Select one:
a. Direct
b. Communication
c. Indirect
d. Interpersonal skill
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
What refers to the presence of substances with harmful or poisonous effects to the environment?
Select one:
a. Hazards
b. Pollution
c. Chemical compound
d. Risk
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Select one:
a. Conflicts among the staff
b. Undefined limit of authority
d. Hiring the wrong people for the wrong job
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
a. Food motion
b. Food movement
c. Flow of food
d. Food preparation
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
artifacts?
Select one:
a. Lay-out
b. Functionality
c. Architecture
d. Design
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
Select one:
a. Side dish
b. Appetizer
c. Saucish
d. Toppings
Clear my choice
Question 11
Not yet answered
Marked out of 1.00
Select one:
a. The crew should look seductive and appealing.
b. The crew should look good, neat, smart and approachable.
c. The crew should look intelligent and wise.
d. The crew should look responsible.
Clear my choice
Question 12
Not yet answered
Marked out of 1.00
Select one:
a. Recycle
b. Reuse
c. Composting
d. Decomposing
Clear my choice
Question 13
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
Select one:
a. Notepad order system
b. Point of Service system
c. Hand note order system
d. Computerized system
Clear my choice
Question 15
Not yet answered
Marked out of 1.00
Select one:
a. The hostess
b. The wine butler
c. The waiter
d. The head waiter
Clear my choice
Question 16
Not yet answered
Marked out of 1.00
Select one:
a. Cockery
b. Doneness
c. Toppings
d. Cooking method
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
It is a single most important procedure of eradicating the transfer of diseases.
Select one:
a. Stretching
b. Stop nose picking
c. Hand Washing
d. Bathing
Clear my choice
Question 18
Not yet answered
Marked out of 1.00
Select one:
a. Lighting
b. Lay out
c. Aesthetic facilities
d. Condition
Clear my choice
Question 19
Not yet answered
Marked out of 1.00
There are different problems that may be encountered among the Food Service Team of the restaurant. Which may be the result when the
superior fails to handle the staff and allow them to boss around?
Select one:
a. Undefined limit of authority
b. Strife and conflicts among staff
c. Hiring the wrong people for the wrong job
d. Miscommunication
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
What kind of service where food and beverage are carried using trays to the guest?
Select one:
a. In-situ service
b. Assisted service
c. Self-service
d. Table service
Clear my choice
Question 21
Not yet answered
Marked out of 1.00
Select one:
a. Food and Beverage preparation
b. Completion
c. Misenplease
d. Mise en place
Clear my choice
Question 22
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 23
Not yet answered
Marked out of 1.00
Select one:
a. Interaction
b. Reaction
c. Communication
d. Work ethics
Clear my choice
Question 24
Not yet answered
Marked out of 1.00
Select one:
a. Dine Prep
b. Dining Preparation
c. Misenscent
d. Mise-en-scence
Clear my choice
Question 25
Not yet answered
Marked out of 1.00
Select one:
a. Platter
b. Side dish
c. Today's special
d. House specialty
Clear my choice
Question 26
Not yet answered
Marked out of 1.00
Select one:
c. Chemical Contamination
Clear my choice
Question 27
Not yet answered
Marked out of 1.00
Ambient conditions refer to temperature, lighting, __________, music, and scent.
Select one:
a. spacing
b. noise
c. arrangement
d. taste
Clear my choice
Question 28
Not yet answered
Marked out of 1.00
What refers to how well the meat is done?
Select one:
a. Meatness
b. Cooker
c. Doneness
d. Wellness
Clear my choice
Question 29
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 30
Not yet answered
Marked out of 1.00
Select one:
a. Cross contamination
Clear my choice
Question 31
Not yet answered
Marked out of 1.00
These are scraps of food being put to waste or used as a compost.
Select one:
a. junk
b. Leftover
c. litter
d. trash
Clear my choice
Question 32
Not yet answered
Marked out of 1.00
described?
Select one:
a. Acceptable
b. Fresh
c. Ambient
d. Harsh
Clear my choice
Question 33
Not yet answered
Marked out of 1.00
Select one:
a. Wine Butler
b. Storeroom Keeper
c. Purchaser
d. Waiter
Clear my choice
Question 34
Not yet answered
Marked out of 1.00
Select one:
a. Purchaser
b. Waiter
c. Storeroom Keeper
d. Sommelier
Clear my choice
Question 35
Not yet answered
Marked out of 1.00
Select one:
a. Schedule staff rotations and obligations
b. Freshen up the restaurant and guarantee an uncluttered station (WAITER)
c. Develop ingenious approaches to make sales for the restaurant by up-selling menu items.
d. Welcome visitors and develop visitor database to ensure continued patronage.
Clear my choice
Question 36
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 37
Not yet answered
Marked out of 1.00
Select one:
c. Communication
Clear my choice
Question 38
Not yet answered
Marked out of 1.00
Select one:
b. These give the business additional income and benefits the business.
d. The government gain additional income and benefits the country.
Clear my choice
Question 39
Not yet answered
Marked out of 1.00
Select one:
a. Disobedience
b. Hang-over
c. Miscommunication
d. Negligence
Clear my choice
Question 40
Not yet answered
Marked out of 1.00
Select one:
a. Verbal Communication
b. Formal Communication
d. Informal Communication
Clear my choice
Question 41
Not yet answered
Marked out of 1.00
Select one:
a. Kitchen.
b. Pantry.
c. Store
d. All of the choices
Clear my choice
Question 42
Not yet answered
Marked out of 1.00
Select one:
a. Lay out
b. Table setting
c. Lighting
d. Design
Clear my choice
Question 43
Not yet answered
Marked out of 1.00
Select one:
a. Text messaging
d. Social media
Clear my choice
Question 44
Not yet answered
Marked out of 1.00
Select one:
b. Chemical contamination
Clear my choice
Question 45
Not yet answered
Marked out of 1.00
Select one:
a. A la carte means table of the host.
c. Table d'hote means table for the host.
Clear my choice
Question 46
Not yet answered
Marked out of 1.00
Select one:
a. Consumer Health 2013
b. Food Safety Act of 2013
c. Consumer Health 2014
d. Safety Act 2013
Clear my choice
Question 47
Not yet answered
Marked out of 1.00
Select one:
a. The sommelier
b. The waiter
c. The hostess
d. The purchaser
Clear my choice
Question 48
Not yet answered
Marked out of 1.00
Select one:
a. It gives them the permit to engage in business
b. It demands them to strengthen the food safety regulatory system.
c. It gives the businesses the protection of their properties
d. It demands them to provide medical and health certificate to the staff.
Clear my choice
Question 49
Not yet answered
Marked out of 1.00
Select one:
b. Identify the procedures for dealing with complaints
c. Prepare the staff for all possible untoward incidents.
d. Take guests complaints positively.
Clear my choice
Question 50
Not yet answered
Marked out of 1.00
Select one:
b. Head Waiter
d. Chief Cook
Clear my choice
◄ Long Quiz 2
Jump to... 
Question 1
Not yet answered
Marked out of 1.00
Select one:
a. Communication
b. Work ethics
c. Reaction
d. Interaction
Clear my choice
Question 2
Not yet answered
Marked out of 1.00
Select one:
a. Crockeries
b. Glasswares
c. Cutleries
d. Beverages
Clear my choice
Question 3
Not yet answered
Marked out of 1.00
It is a method that breaks down biodegradable waste, producing biogas that can be used in generating electricity and heat.
Select one:
a. Chemical digestion
b. Mechanical digestion
c. Anaerobic digestion
Clear my choice

Question 4
Not yet answered
Marked out of 1.00
Select one:
c. Formal communication
Clear my choice
Question 5
Not yet answered
Marked out of 1.00
What refers to the presence of substances with harmful or poisonous effects to the environment?
Select one:
a. Risk
b. Pollution
c. Hazards
d. Chemical compound
Clear my choice
Question 6
Not yet answered
Marked out of 1.00
Select one:
b. Social media
d. Text messaging
Clear my choice
Question 7
Not yet answered
Marked out of 1.00
Select one:
a. Decomposing
b. Composting
c. Recycle
d. Reuse
Clear my choice
Question 8
Not yet answered
Marked out of 1.00
Select one:
a. Carwashing
b. Restaurant General Cleaning
c. Handwashing
d. Pest control
Clear my choice
Question 9
Not yet answered
Marked out of 1.00
to?
Select one:
a. Food preparation
b. Food transfer and placement
c. Food delivery
d. Food Service
Clear my choice
Question 10
Not yet answered
Marked out of 1.00
Select one:
True
False
Question 11
Not yet answered
Marked out of 1.00
Select one:
a. The waiter
b. The purchaser
c. The sommelier
d. The hostess
Clear my choice
Question 12
Not yet answered
Marked out of 1.00
Select one:
a. Cooking method
b. Toppings
c. Cockery
d. Doneness
Clear my choice
Question 13
Not yet answered
Marked out of 1.00
Select one:
b. Interpersonal skill
c. Intrapersonal skill
d. Communication
Clear my choice
Question 14
Not yet answered
Marked out of 1.00
Select one:
a. Dining Preparation
b. Misenscent
c. Mise-en-scence
d. Dine Prep
Clear my choice
Question 15
Not yet answered
Marked out of 1.00
Select one:
a. Computerized system
b. Hand note order system
c. Notepad order system
d. Point of Service system
Clear my choice
Question 16
Not yet answered
Marked out of 1.00
Select one:
a. Gas Production
c. Biogas technology
d. Biogas Plants
Clear my choice
Question 17
Not yet answered
Marked out of 1.00
Select one:
a. imagination
b. emotions
c. relationships
d. connection
Clear my choice
Question 18
Not yet answered
Marked out of 1.00
Select one:
a. The wine butler
b. The waiter
c. The hostess
d. The head waiter
Clear my choice
Question 19
Not yet answered
Marked out of 1.00
Select one:
a. Hostess/host
b. Restaurant Manager
c. Chief Cook
Clear my choice
Question 20
Not yet answered
Marked out of 1.00
profit/loss?
Select one:
b. Number of PWD guests
d. Number of senior citizens
Clear my choice
Question 21
Not yet answered
Marked out of 1.00
Select one:
b. Fungi
c. Microorganisms
d. Bacteria
Clear my choice
Question 22
Not yet answered
Marked out of 1.00
What refers to the method of disposal of biodegradable waste using micoorganisms?
Select one:
a. Reducing
b. Landfill
c. Composting
d. Recycling
Clear my choice
Question 23
Not yet answered
Marked out of 1.00
Select one:
a. Disobedience
b. Negligence
c. Miscommunication
d. Hang-over
Clear my choice
Question 24
Not yet answered
Marked out of 1.00
Select one:
a. Food movement
b. Food preparation
c. Flow of food
d. Food motion
Clear my choice
Question 25
Not yet answered
Marked out of 1.00
Select one:
d. Formal Communication
Clear my choice
Question 26
Not yet answered
Marked out of 1.00
Select one:
d. Chemical contamination
Clear my choice
Question 27
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 28
Not yet answered
Marked out of 1.00
Select one:
a. Condition
b. Aesthetic facilities
c. Lighting
d. Lay out
Clear my choice
Question 29
Not yet answered
Marked out of 1.00
Select one:
c. Order and maintain inventory control costs (RESTAURANT SUPERVISOR)
d. Bid goodbye and invite guest to come again.
Clear my choice
Question 30
Not yet answered
Marked out of 1.00
Select one:
a. A la carte means from the card.
c. A la carte means table of the host.
d. Table d'hote means table for the host.
Clear my choice
Question 31
Not yet answered
Marked out of 1.00
Select one:
a. Food Safety Act of 2013
c. Safety Act 2013
Clear my choice
Question 32
Not yet answered
Marked out of 1.00
Select one:
d. Formal Communication
Clear my choice
Question 33
Not yet answered
Marked out of 1.00
It is a contamination caused by toxic compounds like lead and pesticides that can bring harm when ingested in combination with food
items.
Select one:
Clear my choice
Question 34
Not yet answered
Marked out of 1.00
Select one:
Clear my choice
Question 35
Not yet answered
Marked out of 1.00
Select one:
a. Direct
b. Communication
c. Indirect
Clear my choice
Question 36
Not yet answered
Marked out of 1.00
Select one:
b. The appearance of the staff and the dining area are usually neglected.
c. Neatness and cleanliness are minor issues in a dining area.
d. The restaurants are after the cleanliness of the food and not that of the place.
Clear my choice
Question 37
Not yet answered
Marked out of 1.00
Select one:
a. Wine Butler
b. Purchaser
c. Waiter
d. Storeroom Keeper
Clear my choice
Question 38
Not yet answered
Marked out of 1.00
Select one:
a. Store
b. Kitchen.
c. Pantry.
d. All of the choices
Clear my choice
Question 39
Not yet answered
Marked out of 1.00
Select one:
a. Completion
b. Misenplease
c. Mise en place
d. Food and Beverage preparation
Clear my choice
Question 40
Not yet answered
Marked out of 1.00
Select one:
a. Miscommunication
b. Hiring the wrong people for the wrong job
c. Conflicts among the staff
Clear my choice
Question 41
Not yet answered
Marked out of 1.00
Select one:
a. Design
b. Lay out
c. Table setting
d. Lighting
Clear my choice
Question 42
Not yet answered
Marked out of 1.00
Select one:
a. Take guests complaints positively.
b. Prepare the staff for all possible untoward incidents.
c. All of the choices.
d. Identify the procedures for dealing with complaints
Clear my choice
Question 43
Not yet answered
Marked out of 1.00
artifacts?
Select one:
a. Design
b. Functionality
c. Architecture
d. Lay-out
Clear my choice
Question 44
Not yet answered
Marked out of 1.00
Select one:
a. Crockeries
b. Cutleries
c. Glass wares
d. Porcelains
Clear my choice
Question 45
Not yet answered
Marked out of 1.00
described?
Select one:
a. Harsh
b. Fresh
c. Ambient
d. Acceptable
Clear my choice
Question 46
Not yet answered
Marked out of 1.00
Select one:
a. It gives the businesses the protection of their properties
b. It gives them the permit to engage in business
c. It demands them to strengthen the food safety regulatory system.
d. It demands them to provide medical and health certificate to the staff.
Clear my choice
Question 47
Not yet answered
Marked out of 1.00
Select one:
b. Food production
d. Beverage Provision
Clear my choice
Question 48
Not yet answered
Marked out of 1.00
Select one:
a. Pests
c. Breakage and damages to equipment and furniture
d. Spillage
Clear my choice
Question 49
Not yet answered
Marked out of 1.00
Ana Liza, a student of AMA University, knows that there are three objectives under Republic Act No. 1611 otherwise known as the"Food
Safety Act of 2013." She is correct if she will include all except which of the following:
Select one:
a. Achieve national safety and security in terms of communicable diseases caused by improper food handling
b. Enhance industry and consumer confidence in the food regulatory system
c. Protect the public from food-borne illnesses and unsanitary foods
d. Achieve economic growth and development by promoting fair trade practices and sound regulatory foundation for domestic and
international trade
Clear my choice
Question 50
Not yet answered
Marked out of 1.00
Select one:
a. Assistant Chef
b. Restaurant manager
c. Chief Cook
d. Head Waiter
Clear my choice
◄ Long Quiz 2
Jump to...

Fbs Week 1-10

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Fbs Week 1-10

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1/30/2021 First Quarter Exam

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Which are the Food and Beverage Operations?

c. Food and Beverage Service

d. All of the choices.

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Which of the statements are true?

c. Neatness and cleanliness are minor issues in a dining area.

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c. The head waiter

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Who presents and serves wine and spirits to the guest?

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c. Food transfer and placement

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What refers to how well the meat is done?

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b. Unfinished work from colleagues

d. Conflicts from staffs

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What refers to the meal presented in the restaurant placed in a platter?

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b. Cost per menu item

c. Number of PWD guest

d. Number of guest per meal per day

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b. Number of senior citizens

c. Number of guests with pets

d. Number of PWD guests

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c. All of the choices

d. Breakage and damages to equipment and furniture

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d. None of the Choices

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b. Record the names of guests in the daily cover register.

c. Page guests if phone calls or messages come for them.

d. Bid goodbye and invite guest to come again.

e. Order and maintain inventory control costs (RESTAURANT SUPERVISOR)

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Which of the statements is true?

b. Table d'hote means from the card.

c. Table d'hote means table for the host.