LAGRO HIGH SCHOOL FIRST PERIODICAL TEST CP-TLE FOOD AND BEVERAGES SERVICES

Name:_____________________________ Year and Section:__________ Date:________ I. Identification. Read the following statements carefully. Write your answer on the space provided. ___________1. The one who is in charge of planning, organizing, leading and controlling the food and beverage division. ___________2. One that ensures the delivery of the standard of services as practiced by the room and service staff. ____________3. This refers to a food establishment that is expert in serving beverages and food secondarily. ____________4. This type of food industry is made up of institutions or different institutions owning or operating food service establishments within their institutional boundaries in schools and hospitals. ____________5. This is an outlet that offers actual dining experience which represents the kind of food and service based on a certain culture. ____________6. This term means a celebration or gathering honoring someone or an occasion. ____________7. The one assigned to a designated station and makes sure that the prescribed standard of service is followed. ____________8. This division is responsible for procuring, storing and issuing all of the ships food and beverage requirements. ____________9. This department is the largest and most diverse on the ship. ____________10. The one preparing the delivery of the products of the cold kitchen.

II. Modified True or False. Write TRUE on the space provided if the statement is true. If it is false, put an underline to the word that makes it false. Write on the space provided the word/s that will make the statement correct. ____________1. The kitchen steward assists the line cook in doing the mise-en-place before the kitchen operations have started. ____________2. A restaurant is expert in serving both beverage and food. ____________3. In a Bistro/Pub, the customers fall in line, take and pay the food at the counter. ____________4. The sommelier is also known as wine steward.

____________5. The seating capacity of the food outlet is not needed in manning requirements. ____________6. The manager handles and receives payment of the service from the guests. ____________7. All cooks are chef. ____________8. Guest relations is one of the duties and responsibilities of a food and beverage service manager. ____________9. The food and beverage division is responsible for taking care of the cabins. ____________10. The banquet wait staff is the one who greets and assists the guests on their tables.

III.

Matching Type. Match the food and beverage service personnel listed in Column A with their duties listed in Column B. Write only the letter of your answer on the space provided.

Column A _____1. Room Service Order Taker _____2. Busboy _____3. Bartender _____4. Line Cooks _____5. Bar Manager _____6. Operations Manager _____7. Sous Chef _____8. Kitchen Steward _____9. Receptionist _____10. Security Personnel

Column B a. In-charge in overseeing the works of the wait staff b. The ones who are doing and preparing the food order c. Assistant to the chef d. In-charge in welcoming and seating the guests e. His responsibility is to manage by wandering around f. Receives the call orders from the guest rooms g. In-charge of mixing alcoholic and non-alcoholic beverages h. In-charge of the peace and order in the house i. Maintain the cleanliness in the kitchen j. The king of the kitchen k. Does planning, controlling, organizing and leading l. Assigned in dishing out and helping the wait staff in serving the guests.

IV.

Enumeration A. Duties and Responsibilities of a Food and Beverage Service Manager 1. 2. 3. 4. 5. B. Monthly Reports Prepared and Submitted by a Food and Beverage Service Manager 1. 2. C. Types of Food Industry 1. 2. 3.

V. Make an Organizational Chart of your own food business based on the format given below. Explain the duties and responsibilities of each of the personnel. (BUSINESS NAME)

MARKETING

PRODUCTION

SELLING

UTILITY