TVL12

What type of an advance arrangement is made to book a table in a certain restaurant?

• A. Table Setting

• Fast Food

• Dining Reservation

• Table Setup

Which type of reservation system depends on the person designated, usually a host or hostess, to answer the phone, record the details of the said reservation and taking their credit card information as guarantee?

• Online Reservation System

• Manual Reservation

• Reservation System

• Web Reservation

Which one is NOT an acceptable restaurant telephone etiquette?

• Always identify yourself at the beginning of all calls

• Be sensitive to the tone of your voice

• Allow interruptions to occur during conversation

• Always speak into the telephone receiver with an even and low tone of voice

Which choice best describes the given statement: “Making sure that the caller is pleased with result and that everything you promised is delivered”?

• A. Following up the call

• B. Thanking the caller

• C. Asking question about everything

• . Answering the call with greetings professionally

Which material should be utilized by a reservation officer to know the products information offered when initiating the manual reservations?

• A. Manual Charts

• B. Calendars

• C. Diary

• D. Brochures

What type of food-service system is the most commonly used system in different food establishments?

• A. Conventional Food Service System

• B. Centralized (Commissary) Food Service System

• C. Ready – Prepared Food Service System

• D. Assembly – Food Service System

A type of reservation system that uses a specific paid booking platform via an internet website, where all necessary information needed for reservation is keyed-in by the guest.

• Online Reservation System

• Mis-en-place

• Cover

• Manual reservation System

What type of food-service system is the most commonly used system in different food establishments?

• A. Conventional Food Service System

• B. Centralized (Commissary) Food Service System

• C. Ready – Prepared Food Service System

• D. Assembly – Food Service System

Which material should be utilized by a reservation officer to know the products information offered when initiating the manual reservations?

• A. Manual Charts

• B. Calendars

• C. Diary

• D. Brochures

A French term which mean “put into place” during the pre-service preparations.

• Cover

• Mis-en-place

• Manual reservation System

• Cafeteria