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1st Unit Test FBS

The document contains multiple choice questions about proper room service procedures, including how to set up tray trolleys, handle non-food service orders, include tray cards, remember guest names, prepare specific food items, make recommendations to increase revenue, and process doorknob menu orders. Correct answers are provided for each question to test the reader's knowledge on important aspects of room service attendant responsibilities and standards.

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Ivy Hope Cruz
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2K views3 pages

1st Unit Test FBS

The document contains multiple choice questions about proper room service procedures, including how to set up tray trolleys, handle non-food service orders, include tray cards, remember guest names, prepare specific food items, make recommendations to increase revenue, and process doorknob menu orders. Correct answers are provided for each question to test the reader's knowledge on important aspects of room service attendant responsibilities and standards.

Uploaded by

Ivy Hope Cruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Which of the following is important when preparing a tray trolley?

Select one:
a.Set up the items in the same manner that they will be served on the guests’ table.
b. Set the trolley into a table before transporting the order.
c. Set the trolley on a table before transporting the order.
Make sure that the hotbox is prepared according the manufacturer’s manual.
d. Food orders to be served first should be placed on the topmost layer.

When faced with orders not related to food and beverage service, the best you can do as a room service
attendant is:
Select one:
a. Accept the order and relay it to the appropriate staff.
b. Accept the order and explain to the guest that it is not your concern.
c. Accept the order, relay it to your co-workers and ask them to do it.
d. None of the above.

The tray or trolley setup may also include _____ which is used for promotion and in providing
information regarding the pick-up of soiled tableware.
Select one:
a. Single-use items
b. Tray cards
c. Floral decorations
d. Placemats

It is important to know and use the name of the guests when taking orders for the following reasons
except:
Select one:
a. It makes your service more personal and professional.
b. It confirms the identity of the guests.
c. It determines the dietary preferences of the guests.
d. It helps in verifying the order and the room number before delivery.

The following should be remembered when setting up for room service except:
Select one:
a. The cutlery should be clean and without fingerprint marks.
b. Additional tableware should be covered with a clean table napkin.
c. The room number should be checked against the room service bill.
d. The food should be covered to avoid contamination.

A doorknob menu normally contains the following information except:


Select one:
a. Name of guests
b. Guests’ contact information
c. Quantity of each item
d. Information on the delivery charge
Coordinating room service orders is important because:
Select one:
a. Coordinating orders gives other departments additional tasks to do.
b. Coordinating orders ensures the efficient delivery of room service orders.
c. Coordinating orders lessens the burden of the room service staff.
d. Coordinating orders bridges the room service department with the other departments.

Depending on the establishment, room service attendants may be required to have basic cooking and
food arrangement skills. This is because they are responsible for which of the following duties?
Select one:
a. Prepare room service orders
b. Deliver and serve room service orders
c. Clear room service order and maintain room service items
d. Take room service orders

The guest ordered a chicken burger and french fries. Which of the following items should you prepare?
1. Dinner Spoon
2. Catsup and mayonnaise
3. Dinner knife
4. Table napkin
5. Dinner fork
Select one:
a. 1, 2, 4 and 5
b. 2, 3, 4 and 5
c. 1, 2, 3 and 4
d. All of the above

Making recommendations to increase room service revenue is also known as:


Select one:
a. Confirming orders
b. Upselling menu items
c. Suggestive selling
d. Verifying the bill

When the establishment has no specific rules regarding the use of trolleys or trays, when do you think is
the best time to use a trolley than a tray?
Select one:
a. When the order consists of multiple courses with beverages
b. When the order contains a meal of one course with beverages
c. When delivering beverages only
d. When delivering snack for room service

As a room service attendant, why is it important that you have a knowledge of the menu?
Select one:
a. It helps you identify the orders while serving them.
b. It helps you give a better advice or suggestion to the guests.
c. It helps you determine the location of rooms more easily.
d. It helps you identify the preference of the guests.
Room service gives the guests which of the following benefits?
Select one:
a. It provides an opportunity for them to earn higher profit.
b. It provides them F&B service in the convenience of their own hotel rooms.
c. It gives them additional options for better service and accommodation.
d. It provides better menu options with lower price value.

Which of the following steps is best to do after all the orders have been taken?
Select one:
a. Perform suggestive selling
b. Compute for the total bill
c. Thank the guest and end the call
d. Repeat the orders to confirm

Arrange the following procedures for getting orders from the doorknob menu in its proper sequence.
Sort out all room service orders according to the time of service starting from the earliest one.
Collect the doorknob menu orders floor by floor.
Post down orders at the point of sale terminal to prepare the bill.
Select one:
a. 1, 2 and 3
b. 2, 1 and 3
c. 3, 2 and 1
d. 2, 3 and 1

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