Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
Name: __________________________ Course/Year/Section: _________
Score: ____________________
MIDTERM EXAMINATION
HPC-6 – 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.
d. Setting and monitoring the standards of service in the outlets.
____2. Which of the following is not a duties and responsibilities of a Food and Beverage Manager.
a. He is the Jack-of-all-Trades as the job covers a wide variety of duties.
b. He requires excellent sales and customer service skills, proven human resource
management skills, and good communication and leadership skills.
c. He reports directly to the food and beverage and has overall responsibility for the
organization and administration of a particular outlet or a section of the food and
beverage service department.
d. Should update and if necessary, compile new menus. New and updated wine lists should
also be introduced regularly.
____3. 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.
____4. 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
WPU-QSF-ACAD-14A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
_____5. One of the effective ways for recruiting personnel is tapping within the company that
includes promotion of employees to positions of higher level, and and rehiring of a person
formerly on the payroll.
a. Internal sources
b. Planning
c. External sources
d. Supervising-
_____6. This is to acquaint the newly hired with his new work environment, the job he has to do,
the machines and tools he will need in the performance of his tasks, and the people he has
to work with.
a. Organizing
b. Training
c. Evaluating
d. Controlling
_____7. The following are factors an employer must consider in the selection of employees for a
better job performance, except.
a. Personality
b. Experience and Training
c. Physical Condition
d. Honest
_____8. Below are the following factors that usually caused breakages, except.
a. Absent-mindedness
b. Improper Handling
c. Sanitizing
d. Misuse
_____9. 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
_____10. This spoon generally has a long, thin handle and a small, oval-shaped bowl.
a. Iced Tea Spoon
b. Teaspoon
c. Tablespoon
d. Dessert Spoon
_____11. This glass is very narrow at the bottom and slightly wider at the top.
a. Tulip Glass
b. Wheat Beer Glass
c. Burgundy Glass
d. Coupette Glass
WPU-QSF-ACAD-14A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
_____12. This fork is usually used during formal occasions and can be found in many higher-end
restaurants.
a. Cocktail Fork
b. Dessert Fork
c. European Dinner Fork
d. Snail Fork
_____13. 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
_____14. 9 inches in diameter and used for cream soup.
a. Salad Bowl
b. Soup Bowl
c. Fish Plate
d. Cereal Bowl
______15. This glass used to serve a mixed drink or highball and it is shorter than a Collins glass.
a. Highball Glass
b. Collins Glass
c. Pilsner Glass
d. Shot Glass
_____16. Below are the sample of hollowares, except.
a. Scoopier
b. Saucer
c. Ashtray
d. Round Platters
_____17. The minimum size of the tablecloth required in buffet table is
a. 92 cm x 184 cm
b. 2m x 4m
c. 21 x 21 in
d. 4m x 8m
_____18. This knife is used for cutting slightly rougher foods such as vegetables and soft meats.
a. Dinner Knife
b. European Dinner Knife
c. Butter Knife
d. Butter spreader
_______19. This is made of clay mixed with bone ash and only a few of the top-class hotels and
restaurants would use it.
a. Porcelain
b. Earthenware
c. Stoneware
WPU-QSF-ACAD-14A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
d. Bone China
______20. This glass is used to serve any hot beverage such as Spanish coffee or cocoa.
a. Coffee-Mug
b. Irish Coffee Cup
c. Flute Glass
d. Old-Fashioned Glass
TEST II – 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. Hot cupboard, Refrigerators, and Tea dispenser are samples that you may found in
stillroom.
_______2. The usual color of fired Earthenware tends to be grayish.
_______3. There is a new and eco-friendly edible cutlery, which is made from grains.
_______4. Service Cloth is a rectangular cloth or paper at the table for wiping the mouth while
eating.
_______5. Flambe Trolley usually Consists or a fibre-glass top that enables the guest to see what is
on offer.
_______6. Free meals, Employees’ lockers and washrooms, and Health Certificates are
supplemental compensation granted to employees.
_______7. There are some factors to consider in organizing a food service establishment, that
includes the increase of occupation, Equipment, and Planning.
_______8. Sommelier is responsible for the service of morning coffee, afternoon teas, aperitifs and
liqueurs before and after both lunch and dinner, and any coffee top ups required after
meals.
_______9. Waiters is responsible for the carving trolley and the carving of joints at the table as
required.
_______10. Food and Beverage Manager is responsible for directing and supervising all activities
pertaining to employee relation, food production, sanitation, guest service and
operating profits.
_______11. Wage and Salary Policies is one of the personnel policies in food service establishment
which stated that salary adjustments must be made in accordance to the efficiency and
effectiveness of personnel in the work.
_______12. The common functions of Food Service Operation include Sanitation, Service,
Evaluating, and Directing.
_______13. Chef De Rang means Senior Captain in American hotel Industry.
WPU-QSF-ACAD-14A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
_______14. Waiter’s Cloth or Service Cloth are designed to be laid over the table cloth to protect it
from spillage and give it a longer life and may measure 1 meter square approximately.
_______15. Use ice scooper for scooping ice. Never use the glass for scooping ice.
_______16. Chinaware can be found in different colors and design which are always coated
with glaze.
_______17 Due to its higher porosity, Chinaware must usually be glazed in order to be watertight.
_______18. Flute Glass display the lively carbonation, sparkling color and soft lacing of this
distinct style.
_______19. The origin of “cutlery” can be seen in Latin word “culter” which means Spife.
_______20. Never buss glasses in the sink. Buss them directly onto divider racks.
TEST III – IDENTIFICATION. (Direction: Choose at least 10 types of glasses. Identify what
kind or type of beverage/drink is used or served in such glass. Put a brief history of that specific
glass or in what country it was originated. You can put one or two images; one is for the glass and
one is for the type of drink.) See below example.
Coffee mug - Archaeologists found mugs carved from bones dating to the Stone Age. The first
coffee shop appeared in 1475 in Constantinople. The first coffee mugs were made out of wood
during that time. Coffee mugs today are made in a variety of sizes, patterns and designs for many
purposes.
Figure 1 Coffee Mug and coffee
beans
Prepared by:
RINA Q. NIFRAS
Instructor I, BSHM
WPU-QSF-ACAD-14A Rev.00 (10.02.19)
