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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT

ACADEMIC AFFAIRS

Name: ___________________Program/ Year/ Section: __________ Score:

___________

MIDTERM EXAMINATION
HPC 106 – FUNDAMENTALS IN FOOD SERVICE OPERATIONS

TEST I - Multiple Choice (Instruction: Read the following questions carefully and choose the
letter that best describes your answer. Write your answer on the space provided before each
number.)

____ 1. Which of the following is not a duties and responsibilities of a Restaurant Manager.
a. Training the staff by conducting a daily briefing in the outlet.
b. He/ she checks that the service rendered to the guests conforms to the standards set by
the hotel.
c. Formulating the sales and expenditure budget for the outlet.

____2. Which of the following is a duty and responsibility of a Banquet Manager.

a. Playing a vital role in public relations, meeting guests in the outlets and attending to
guest complaints, if any.
b. He or she may also be designated as assistant managers in the food and beverage service
department.
c. He is responsible for making an inventory of all the banquet equipment and maintaining
a balance between revenue and expenditure.
d. He co-ordinates the banquet service in conjunction with other departments involved and
prepares weekly schedules for the banquet personnel.

____3. They should be knowledgeable about wines that accompany a particular dish and the
manner in which they should be served.
a. Wine Waiter/ Sommelier
b. Trainee/ Commis De Barraseur
c. Bar Manager
d. Reception Head Waiter

_____4. A cloth used to cover a table and may also help protect the table from scratches and
stains.
a. Slip Cloth
b. Table Cloth
c. Napkins
d. Buffet Cloth

_____5. Below are the sample of hollowares, except.

a. Scoopier
b. Saucer
c. Ashtray
d. Round Platters
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_____6. This trolley may also be used as a dining table in the Privacy of the guest‘s room.
a. Room Service Trolley
b. Flambe Trolley
c. Dessert Trolley
d. Hors D’ Oeuvre Trolley

____7. This is the waiter’s primary sales tool and does more than just sell the food lists but sells
the entire establishment.
a. List
b. Menu
c. Poisson
d. Sorbet

____8. Select the correct menu sequence of service listed below

a. appetizer, soup, salad, dessert, main course, tea/coffee, after dinner drinks
b. appetizer, soup, dessert, salad, main course, tea/coffee, after dinner drinks
c. appetizer, soup, salad, main course, dessert, tea/coffee, after dinner drinks
d. appetizer, soup, salad, main course, tea/coffee, dessert, after dinner drinks

____9. Ice cream is an example of

a. Fromage
b. Entrements
c. Savoureux
d. Roti

____10. Ice cream is an example of

a. Poisson
b. Potage
c. Savoureux
d. Releve

____11. Below are the examples of basic principles of organizing a menu, except;
a. If offered, low-calorie foods should be especially indicated, and the number of calories
should be stated.
b. The dessert selection should be listed on a separate attractive card. The menu should
inform the guests that such a card is available.
c. It must be informative, accurate, understandable, and well designed.
d. If foods are prepared with organically grown ingredients, this fact should be highlighted
to the discriminating customer.

_____12. It is always accompanied by gravy or sauce.

a. Fish
b. Entrée
c. Steak
d. Smoked Salmon

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_____13. This dish is made of egg likled, poached, or scrambled but not included in the dinner
menu.
a. Oeuf
b. Potage
c. Roti
d. Froid

____14. These are the factors to be considered while planning a menu, except
a. Type of Customers
b. Type of Menu
c. The Capability of the Kitchen Staff
d. The quality of a menu

____15. This type of menu where the meal is available at a fixed price.
a. Brunch
b. Table d’ hote
c. Dinner
d. A la carte

____16. It is a list of the dishes to be served at a given meal.

a. Brunch
b. Potage
c. Dish
d. Menu

____17. It is a starting meal of the day and helps boost up the metabolism of the body.
a. Dinner
b. Breakfast
c. Lunch
d. Brunch

____18. Below are the menus functions, except;

a. Image
b. Order
c. Information
d. List

____19. It was the basis of our modern menu today, which contains thirteen courses.
a. Ala Carte
b. Classical French Menu
c. Table d’ hote
d. Classical English Menu

____20. It is an informal late-evening meal.

a. Supper
b. Dinner
c. Brunch
d. Petit dejeuner

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____21. It is a meal had during the daytime, ideally between 1 p.m. and 2 p.m. A working lunch is
served during conferences and is more nutritious and refreshing.
a. Supper
b. Elevenses
c. Luncheon dejeuner
d. Petit dejeuner

____22. these are special-function menus produced for a special occasion such as a banquet or a
party.
a. Set Menu
b. Cycle menu
c. Club Menu
d. Card of the Day

Test II. Direction: Match column A and column B. Write the correct answer on the line provided
before each number.

_____1. Counter service or drive-thru

_____2. Range of food types
_____3. Could feature one cuisine or multiple
_____4. Casual, relaxed atmosphere
_____5. Casual, contemporary environment and décor
_____6. Modern casual yet trendy atmosphere
_____7. Staff members are generally more attentive and follow certain etiquette for
taking and serving meals
_____8. Relates to what the ingredients are, where they’re from, and how they are
prepared.
_____9. Creative, contemporary concept
_____10. Retail establishment that serves prepared food to customers

A. Fine Dining B. Fast Food

C. Ghost Restaurant D. Fast Casual
E. Quality F. Contemporary Casual
G. Buffet H. Restaurant
I. Café J. Pop-Up Restaurant

TEST III – True or False (Instruction: Read each statement below carefully. Place a T on the
line if you think a statement is TRUE. Place an F on the line if you think the statement
is FALSE.

_______1. When you’re given a napkin, use it. Don’t let it sit beside your plate. It was given to
you to wipe your face when you need to and protect your lap from spills.

_______2. Wait for the Lady to pick up and unfold her napkin before you do the same with yours.

_______3. If the napkin is larger than your lap, fold it such that it just covers your lap.

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_______4. In a polite society, movements at the dinner table tend to be small, so don’t make any
ostentatious displays like wildly shaking the napkin to open it.

_______5. when you wipe your mouth, use the napkin as you would a washcloth during your
morning shower.

_______6. Wait for the food to be served before you open your napkin.

_______7. If you have to leave the table during the meal, leave the napkin loosely folded on your
seat or on the table to the left of your plate.

_______8. A beverage napkin, is used when serving drinks.

_______9. The purpose of a napkin is to blot the lips & wipe the fingertips.

_______10. At an informal affair, to conserve space at a fully appointed place setting, the napkin
is centered on the service plate, a placement that brings the napkin closer to the
diner.

_______11. At a formal meal, the napkin is placed wherever and however, the host chooses.

_______12. A luncheon napkin is a couple of inches larger, and a dinner napkin larger still.

_______13. French Pleat is used primarily as pocket inserts for flatware and is placed atop a
plate.

_______14. The 10-inch napkin is the easiest size to fold into a decorative shape.

_______15. Heavy fabrics hold shape well and are suggested for vertical napkin folds.

_______16. Lightweight fabrics are recommended for horizontal napkin folds.

TEST IV – Fill in the Blanks (Instruction: Read each statement or question below carefully
and fill in the blank(s) with the correct answer. Answers may be more than one word.

1. Table service is considered a border category of service style which consists of

_______________, American Service, and Pre-plated Service

2. _______________ is one of the most essential aspects of restaurant service, so is a

degree of formality, especially in upmarket operations.

3. The sequence of service is referred to as the order in which a _______________ provides

service to guests from the time the guest enters the restaurant to the time, he leaves the
restaurant.

4. Guest must be greeted with a clear and _______________ tone of voice, good
appearance, and a smile.

5. As soon as the guests are seated, the waiter must pour _______________.

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ACADEMIC AFFAIRS

6. _______________ is done to remove spills or crumbs on the table after a course or after
the main course, prior to dessert being served.

7. All dirties should be taken for dishwashing except _______________, which must be left
on the side station.

8. Clearance is done by the right hand and collected on the left hand, by the
_______________ technique

9. Before serving the food, the waiters must ensure that the _______________ is
appropriate, should it need to be changed then it must be done before the food comes to the
table.

10. French Service style is very expensive because it involves _______________ waiters to
the server properly and slowly.

11. An _______________ card must be presented to take drink orders prior to presenting
the food menu.

12. _______________ are served first.

Test V. Direction: Identify the following equipment, tools, and utensils and their functions (2
points each)

Equipment/Tools/ Function
Utensils

10-11 inches in diameter.

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Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT

ACADEMIC AFFAIRS

WPU-QSF-ACAD-14A Rev. 01 (09.05.22)

Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT

ACADEMIC AFFAIRS

Prepared by:

Roy B. Cabarles___
Instructor I

Checked by:

____Joseph C. Llanto_____
Department Chair/Instructor I

WPU-QSF-ACAD-14A Rev. 01 (09.05.22)