Question 1

refers to how
food is prepared and
served to customers.

Accepted Answer

food service

Question 2

These are businesses that operate to earn profit.

Open to the public.

Accepted Answer

commercial food service

Question 3

These are not mainly for profit.

Serve a specific group of people.

Accepted Answer

Non-Commercial Food Service (Institutional)

Question 4

Food is prepared and served in the same
location.

Accepted Answer

On-Site Food Service

Question 5

Food is prepared in one place but served in another.

Accepted Answer

Off-Site Food Service (Off-Premise)

Question 6

Food is prepared on-site using
fresh ingredients.

Accepted Answer

Conventional Food Service

Question 7

Food is cooked in advance, then stored
and reheated when needed.

Accepted Answer

6. Ready-Prepared Food Service

Question 8

Food is prepared in a central kitchen and
distributed to different locations.

Accepted Answer

Commissary Food Service

Question 9

-This aims to provide the best
cuisine, service and atmosphere
all in one. Every fine dining
menu is carefully crafted and
artistically presented as a one of
a kind dish.

Accepted Answer

fine dining

Question 10

This type of restaurant
offers either a highly
specialized or a broad
range of menus. Entrees
are moderately priced
and meals are served
with modest formal
arrangements complete
with table appointments.

Accepted Answer

casual or family style

Question 11

Serve a wide variety of
customers coming from
different lands.

Good opportunity for chefs
and skilled cooks who love to
travel.

Provide an opportunity to
experience preparing different
dishes that cater to different
cultures.

Accepted Answer

cruise line

Question 12

This comprises a diverse set of
restaurants with limited menus. It
features local and international cuisine
and fresh and healthy dishes.
This type of restaurant is a good place
to test new recipes, revise existing or try new.

Accepted Answer

food hall

Question 13

These are mobile eateries.
They can stand alone or join a
line of food trucks or the
smaller version called food
carts which are found in
markets, plazas, and
commercial areas in a
community, town or city.

Accepted Answer

food trucks

Question 14

This is the area where customers are
served.

Staff here interact directly with guests.

Accepted Answer

Front of the House (FOH)

Question 15

where customers eat

Accepted Answer

dining area

Question 16

where
guests are welcomed and wait

Accepted Answer

Reception/Waiting Area

Question 17

where payments are
made

Accepted Answer

Cashier Area

Question 18

The place where food is stored, cooked and
plated.

This is the WORKING AREA  for food preparation.

Customers usually do not see this area. They
do not have access to this place.

Includes:

Accepted Answer

Back of the House (BOH)

Question 19

where food is cooked

Accepted Answer

kitchen

Question 20

where ingredients are kept

Accepted Answer

storage room

Question 21

where utensils are cleaned

Accepted Answer

dishwashing area

Question 22

The customers ___________
should be spacious enough
to accommodate a number
of patrons at one time. It
should be clean, neat and
fresh at all times.

Accepted Answer

restroom

Question 23

is the area where goods and
other items are delivered and
received.

There should be space or
room for garbage and trash
disposal.

Accepted Answer

receiving area

Question 24

Every restaurant provides shared rest
and locker rooms. There should be
separate toilets for the employees, a
dressing room to change from their
street clothes to uniforms and lockers
where employees can keep their
personal items with lock and key.

Accepted Answer

Provision of facilities for employees-

Question 25

Able to speak clearly and
politely with customers and
co-workers

Listens carefully to orders
and instructions

Accepted Answer

1.Good
Communication
Skills

Question 26

Friendly, approachable,
and respectful

Maintains a pleasant
personality even during
busy hours

Accepted Answer

2. Positive
Attitude

Question 27

Practices proper
personal hygiene
(clean uniform, neat
hair, clean hands)

Follows food safety
and sanitation
standards

Accepted Answer

Cleanliness and
Hygiene

Question 28

Understands menu
items, ingredients, and
preparation methods

Knows proper serving
techniques

Accepted Answer

Knowledge of
Food and Service

Question 29

sequence of service

Accepted Answer

Welcome the guest.
Escort and seat the guest.
Present the menu.
Take the order.
Serve beverages.
Serve appetizers.
Serve the main course.
Check guest satisfaction.
Clear dishes.
Offer dessert.
Present the bill.
Thank the guest and say goodbye.

Question 30

Works quickly without
sacrificing quality

Handles multiple tasks
at the same time

Accepted Answer

Efficiency
and Speed

Question 31

Handles complaints
calmly and professionally

Finds quick solutions to
customer concerns

Accepted Answer

Problem-So
lving Skills

Question 32

Wears proper uniform
and maintains
grooming standards

Shows
professionalism in
behavior and posture

Accepted Answer

Professional
Appearance

Question 33

Focuses on customer
satisfaction

Goes the extra mile to
provide good service

Accepted Answer

Customer-Oriente
d Mindset

Question	Answer
refers to how food is prepared and served to customers.	food service
These are businesses that operate to earn profit. Open to the public.	commercial food service
These are not mainly for profit. Serve a specific group of people.	Non-Commercial Food Service (Institutional)
Food is prepared and served in the same location.	On-Site Food Service
Food is prepared in one place but served in another.	Off-Site Food Service (Off-Premise)
Food is prepared on-site using fresh ingredients.	Conventional Food Service
Food is cooked in advance, then stored and reheated when needed.	6. Ready-Prepared Food Service
Food is prepared in a central kitchen and distributed to different locations.	Commissary Food Service
-This aims to provide the best cuisine, service and atmosphere all in one. Every fine dining menu is carefully crafted and artistically presented as a one of a kind dish.	fine dining
This type of restaurant offers either a highly specialized or a broad range of menus. Entrees are moderately priced and meals are served with modest formal arrangements complete with table appointments.	casual or family style
Serve a wide variety of customers coming from different lands. Good opportunity for chefs and skilled cooks who love to travel. Provide an opportunity to experience preparing different dishes that cater to different cultures.	cruise line
This comprises a diverse set of restaurants with limited menus. It features local and international cuisine and fresh and healthy dishes. This type of restaurant is a good place to test new recipes, revise existing or try new.	food hall
These are mobile eateries. They can stand alone or join a line of food trucks or the smaller version called food carts which are found in markets, plazas, and commercial areas in a community, town or city.	food trucks
This is the area where customers are served. Staff here interact directly with guests.	Front of the House (FOH)
where customers eat	dining area
where guests are welcomed and wait	Reception/Waiting Area
where payments are made	Cashier Area
The place where food is stored, cooked and plated. This is the WORKING AREA for food preparation. Customers usually do not see this area. They do not have access to this place. Includes:	Back of the House (BOH)
where food is cooked	kitchen
where ingredients are kept	storage room
where utensils are cleaned	dishwashing area
The customers ___________ should be spacious enough to accommodate a number of patrons at one time. It should be clean, neat and fresh at all times.	restroom
is the area where goods and other items are delivered and received. There should be space or room for garbage and trash disposal.	receiving area
Every restaurant provides shared rest and locker rooms. There should be separate toilets for the employees, a dressing room to change from their street clothes to uniforms and lockers where employees can keep their personal items with lock and key.	Provision of facilities for employees-
Able to speak clearly and politely with customers and co-workers Listens carefully to orders and instructions	1.Good Communication Skills
Friendly, approachable, and respectful Maintains a pleasant personality even during busy hours	2. Positive Attitude
Practices proper personal hygiene (clean uniform, neat hair, clean hands) Follows food safety and sanitation standards	Cleanliness and Hygiene
Understands menu items, ingredients, and preparation methods Knows proper serving techniques	Knowledge of Food and Service
sequence of service	Welcome the guest. Escort and seat the guest. Present the menu. Take the order. Serve beverages. Serve appetizers. Serve the main course. Check guest satisfaction. Clear dishes. Offer dessert. Present the bill. Thank the guest and say goodbye.
Works quickly without sacrificing quality Handles multiple tasks at the same time	Efficiency and Speed
Handles complaints calmly and professionally Finds quick solutions to customer concerns	Problem-So lving Skills
Wears proper uniform and maintains grooming standards Shows professionalism in behavior and posture	Professional Appearance
Focuses on customer satisfaction Goes the extra mile to provide good service	Customer-Oriente d Mindset

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