The document contains a 15-item pre-test with multiple choice questions about welcoming guests, taking food and beverage orders, and restaurant service standards. The questions cover topics such as greeting guests, seating guests when the restaurant is fully occupied, dealing with incorrect reservations, maximizing sales, and the purpose and process of taking food orders.

1. PRE-TEST in
TLE 10
QUARTER 2

2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
Directions:
Read the following test
items carefully and
choose the correct
answer from the given
choices, write your
answer in a one whole
sheet of paper.

3. 1.What is the most important
factor to show in greeting
guests?
A. Price
B. Ambiance
C. Smile
D. Status
WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS

4. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2. A couple entered the restaurant, however,
all the tables were already occupied. As a
receptionist, what will you say to the couple?
A. “My apology sir/ma’am but all seats are
occupied at the moment. Would you like
waiting at the lounge and I’ll call the moment
we have a table available for you.”
B. “My apology sir/ma’am but all seats are taken
at the moment. Would you mind waiting at the
lounge for five minutes and I’ll call the moment
we have a table available for you?”
C. “I’m sorry sir/ma’am, we are fully occupied.”
D. “I’m sorry sir/ma’am but all seats are full at
this moment, would you like to have a drink
while waiting?”

5. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
3. What other way can you do towards a guest
who claims a confirmed booking when in fact
they never made one?
A. Decline the guest form dining in your
restaurant and notify that they have not
created one.
B. Apologize profusely, and offer another session
of a meal if and only if you have vacancy.
C. Honestly inform the guest that you are into
computerized system a no results were found
under their name.
D. Adopt the stance that says “If we can’t find
your booking, you didn’t make one.

6. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
4. How else can you do to accommodate a walk in
guest that arrives in your restaurant at earlier time
and wants to dine in your restaurant even if you are
at full house status at twenty one hundred hours?
A. Offer some bar service towards your guest while
waiting in the lounge and inform them whenever
a table is already available
B. Decline the guest for a dining experience in your
restaurant, instead transfer to your nearby sister
establishment
C. Ask whether they could be finished by 8:45 pm so
you can re-set it for the reserved guest
D. Create another time schedule for guest
reservation and transfer them to nearby
restaurant

7. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
5. How else should you state an
acceptable standard spiel when asking
the guest table approval before seating?
A. Do you want this seat ma’am/sir?
B. How about seating here ma’am/sir?
C. Will this table be alright for you
ma’am/sir?
D. Is this table okay ma’am/sir?

8. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
6. What is the shape of the
napkin after successfully
draping on the lap of each
guest?
A.Square
B.Diamond
C.Rectangle
D.Triangle

9. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
7. What could be done by a certain
restaurant staff to maximize sales
before the actual order taking?
A. Individually distribute menus to
guests
B. Offer the drink list with the host
after seating
C. Utilize suggestive selling during
order taking
D. Ask guest water preference after
seating

10. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
8. How do you call the price list of food
and beverage items available in
restaurants?
A. Menu
B. Food List
C. A la carte
D. Table d hotel

11. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
9. Which of the following choices best
describes the event where can you
utilize prix fix type of menu?
A. Normal day to day dining
B. Restaurants
C. Banquet Functions
D. Hotels

12. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
10. Which of the following choices is
UNLIKELY to describe the purpose of
taking food orders?
A. Informs the kitchen or bar staff of
the order
B. Informs the service staff of any
changes needed to the cutlery
C. Identifies who is eating or drinking
the items ordered
D. Provides the basis on which are VIP
and regular guest

13. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
11. Where should a waiter position
himself in order taking?
A. Center of the table
B. Right side of the host
C. Left side of the host
D. Corner of the table

14. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
12. What should be suggested to a guest
after ordering the main course?
A. Appetizer
B. Soup
C. Wine
D. Cocktail

15. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
13. Defined as to establish working
relationship, typically in order to
cooperate between the kitchen and
the dining area.
A. Liaising
B. Liaise
C. Taking orders
D. Placing Orders

16. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
14. It is the computer-based order entry
technology that restaurants used to
record data, enter orders, and or
display and print tickets.
A. Personal Office System
B. Price of Sale
C. Point of Sale equipment
D. Price Office System

17. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
15. Which of the following is the
traditional manual system that is
often used in medium and large
sized restaurants?
A. Triplicate Docket System
B. Duplicate Docket System
C. Electronic Billing System
D. Computerized System