LICEO DE PULILAN COLLEGES

Longos, Pulilan, Bulacan

PRELIMINARY EXAMINATION
Subject For Instructor
I.

:_________________________ Subject Code:_____________________ :_________________________ Date :_________________________ Multiple Choice. Encircle the best answer in each item. 2 Points each (40 Points) :_____________________

1. It is prearranged service of food and drinks to clients for different occasions. a. dining b. forecasting c. planning d. catering

2. The process of forming the organization so each assigned task can achieve the stated objective. a. planning b. operations on tasks c. event organization d. controlling

3. The process of detailing and outlining all task required to accomplish the objective. a. planning b. operation on tasks c. event organization d. controlling

4. The process of assigning tasks to catering staff for execution. a. Planning b. operation on tasks c. event organization d. controlling

5. The function ensures the effective and efficient use of the caterers resources in providing service to accomplish goals.

a. planning b. operation on tasks

c. event organizing d. controlling

6. This is a financial, tactical, single-use plan to set the parameters for each event. a. menu b. location c. budget d. labor requirements

7. A list of prepared dishes of food made available to client. a. menu b. location c. budget d. labor requirements

8. A menu that offers choices in each and where item is individually priced and charged for. a. set menu b. a la carte menu c. cycle menu d. table d hote menu

9. A menu that offers set item pre-arranged by the host. a. set menu b. a la carte menu b. cycle menu d. table d hote menu

10. A menu that offers choices that is available for a particular day only. a. Cart du Jour menu b. a la carte menu c. cycle menu d. table d hote menu

11. A menu that offers a tasting list a range of items that are usually specialties of the restaurant and which are served in small portion. a. Cart du jour b. degustation menu 12. This is the first catering management function. a. Controlling the budget c. Implementation c. set menu d. table d hote menu

b. Formulation of catering plan

d. creating what if scenarios

13. This is the transfer of harmful micro-organisms from one food to another. a. Pollution b. Cross-contamination c. corruption d. miscommunication

14. This is the development and application of safety measures for public health. a. Sanitation b. Communication c. transportation d. inspection

15. Dried-on eggs remaining from a previous meal is an example of this visible soil. a. Physical damage b. Adhering foodstuff c. stain d. discoloration

16. A crack or chip on a cup is an example of this visible soil. a. Physical damage b. Adhering foodstuff c. stain d. discoloration

17. It is a group of menu which is rotated on a set cycle. a. Set menu b. a la carte menu c. cart du jour menu d. table d hote menu

18. It offers some (usually limited) choice and is charged at fixed price per person for the whole menu. a. Set menu b. a la carte menu 19. HACCP stands for: a. Hazard Application Critical Control Point b. Hygiene Analysis Critical Control Point c. cart du jour menu d. table d hote menu

c. Hazard Analysis Critical Control Point d. Hygiene Application Critical Control Point 20. This is the character of the caterer that is held by a costumer. a. Recognition b. Acknowledgement c. Reputation d. Respect

II.

Identification. Write your answer on the space provided before each number. (20 points)

____________________1. Meal that has a menu preselected by the client for all the guests attending the event inside the hotel. ____________________2. Brings the food and service to the guest venue. ____________________3. The caterer has his own dining hall with an attached kitchen or production. ____________________4. The caterer brings the complete service to the customer which may be at a private home, church, office or school. ____________________5. Hotels and small restaurants may prepare food in their kitchen and transport off-premise to another location to serve their guest. ____________________6. It is the development and application of safety measures for public health. ____________________7. Events that may occur anywhere in the school property but food preparation is done in the school cafeteria. ____________________8. Provides food and related services to students, faculty, administrators and guests. ____________________9. It must always be maintained at all times in the restaurants. ____________________10. When a restaurant operator evolves into catering services to strategically increase the efficiencies of the base operation. ____________________11. It could be done one to two hours before the event.

____________________12. Employs one or a fleet of trucks to support an assortment of food and beverages for customers located at diverse location. ____________________13. It enables an operation to identify the foods and procedures most likely to cause illness. ____________________14. One that offers set item pre-arranged by host. ____________________15. A group of menu which are rotated on a set cycle. ____________________16. It is the transfer of harmful microorganism from one item of food to another by means of nonfood contact surface. ____________________17. It is a list of prepared dishes of food made available to a client. ____________________18. It is the place where the event will take place. ____________________19. It is the process of using effective communication skill to put the plain into action. ____________________20. It is the process of listing the tasks and step for executing a plan.