Take Table Reservations
Take Table Reservations
Take Table Reservations
BEVERAG
E
SERVICES
ENRIQUE P. NEMENZO, III
Pre - test
1. An arrangement made in advance to have table at a restaurant.
a.Table Setting c. Table Setup
b.Taking Reservation d. Fast Food
2. A reservation system that depend 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.
A. Online Reservation System c. Reservation System
b. Manual Reservation d. Web Reservation
Pre - test
3. The following are the telephone etiquette except one;
A. Always identify yourself at the beginning of all calls
B. Be sensitive to the tone of your voice.
C. Allow interruptions to occur during conversation.
D.Always speak into the telephone receiver with an even and low tone of
voice.
4. Making sure that the caller is pleased with result and that everything you
promised is delivered, this statement is all about_______.
a. Following up the call
b. Thanking the caller
c. Asking question about everything
d. Answering the call with greetings professionally
Pre - test
5. Which material should be utilized by a reservation officer to know the
products, information offered when initiating the manual reservations?
a. Manual Charts c. Diary
b. Calendars d. Brochures
6. This service system is the most common of all the systems in the
food service.
a. Conventional Food Service System
b. Centralized (Commissary) Food Service System
c. Ready – Prepared Food Service System
d. Assembly – Food Service System
Pre - test
7. The food is produced onsite, it is usually chilled or frozen then reheated
and served to customers on site and readily available to the customers. It is
usually used by hospitals and prisons.
a.Ready- Prepared Food Service System
b.Conventional Food Service System
c.Assembly- Serve Food Service System
d.Centralized (Commissary) Food Service System
Pre - test
8. What is the purpose of checking the contrast as well as the color between
table appointment and centerpiece?
a.Achieved balance coordination between table appointments.
b.harmonize the table setting.
c.achieve proper distance between each table appointments.
d.signify the mode and motif of the occasion
9. What is the immediate conscious effect for the guests when entering the
restaurant?
a. Ambiance c. Music
b. Views d. Decor
Pre - test
10.How can we create a livelier, positive and fun atmosphere for our guest?
a. Music c. View
b. Atmosphere d. Décor
LESSON
1
PREPARE THE DINING ROOM / RESTAURANT
AREA FOR SERVICE
AT THE END OF THE LESSON YOU ARE EXPECTED TO:
Scenario 1.