Banquet and Catering Exam

PRELIMINARY EXAMINATION
Subject :_________________________ Subject Code:_____________________

For :_________________________ Date :_____________________
Instructor :_________________________
I. Multiple Choice. Encircle the best answer in each item. 2 Points each (40
Points)
1. It is prearranged service of food and drinks to clients for different occasions.

a. dining c. planning
b. forecasting d. catering
2. The process of forming the organization so each assigned task can achieve
the stated objective.
a. planning c. event organization
b. operations on tasks d. controlling
3. The process of detailing and outlining all task required to accomplish the
objective.
a. planning c. event organization
b. operation on tasks d. controlling
4. The process of assigning tasks to catering staff for execution.

a. Planning c. event organization
5. The function ensures the effective and efficient use of the caterer’s resources
in providing service to accomplish goals.
a. planning c. event organizing
6. This is a financial, tactical, single-use plan to set the parameters for each
event.
a. menu c. budget
b. location d. labor requirements
7. A list of prepared dishes of food made available to client.

a. menu c. budget
b. location d. labor requirements
8. A menu that offers choices in each and where item is individually priced and
charged for.
a. set menu c. cycle menu
b. a la carte menu d. table d’ hote menu
9. A menu that offers set item pre-arranged by the host.

a. set menu b. cycle menu
10. A menu that offers choices that is available for a particular day only.
a. Cart du Jour menu c. cycle menu
11. A menu that offers a tasting list a range of items that are usually specialties
of the restaurant and which are served in small portion.
a. Cart du jour c. set menu
b. degustation menu d. table d’ hote menu
12. This is the first catering management function.

a. Controlling the budget c. Implementation
b. Formulation of catering plan d. creating “what if scenarios”
13. This is the transfer of harmful micro-organisms from one food to another.
a. Pollution c. corruption
b. Cross-contamination d. miscommunication
14. This is the development and application of safety measures for public health.
a. Sanitation c. transportation
b. Communication d. inspection
15. Dried-on eggs remaining from a previous meal is an example of this visible
soil.
a. Physical damage c. stain
b. Adhering foodstuff d. discoloration
16. A crack or chip on a cup is an example of this visible soil.

a. Physical damage c. stain
b. Adhering foodstuff d. discoloration
17. It is a group of menu which is rotated on a set cycle.

a. Set menu c. cart du jour menu
18. It offers some (usually limited) choice and is charged at fixed price per person
for the whole menu.
a. Set menu c. cart du jour menu
19. HACCP stands for:

a. Hazard Application Critical Control Point
b. Hygiene Analysis Critical Control Point
c. Hazard Analysis Critical Control Point
d. Hygiene Application Critical Control Point
20. This is the character of the caterer that is held by a costumer.
a. Recognition c. Reputation
b. Acknowledgement d. Respect
II. Identification. Write your answer on the space provided before each
number. (20 points)
____________________1. Meal that has a menu preselected by the client for all the
guests attending the event inside the hotel.
____________________2. Brings the food and service to the guest venue.
____________________3. The caterer has his own dining hall with an attached
kitchen or production.
____________________4. The caterer brings the complete service to the customer
which may be at a private home, church, office or school.
____________________5. Hotels and small restaurants may prepare food in their
kitchen and transport off-premise to another location to serve their guest.
____________________6. It is the development and application of safety measures
for public health.
____________________7. Events that may occur anywhere in the school property
but food preparation is done in the school cafeteria.
____________________8. Provides food and related services to students, faculty,
administrators and guests.
____________________9. It must always be maintained at all times in the
restaurants.
____________________10. When a restaurant operator evolves into catering
services to strategically increase the efficiencies of the base operation.
____________________11. It could be done one to two hours before the event.
____________________12. Employs one or a fleet of trucks to support an
assortment of food and beverages for customers located at diverse location.
____________________13. It enables an operation to identify the foods and
procedures most likely to cause illness.
____________________14. One that offers set item pre-arranged by host.
____________________15. A group of menu which are rotated on a set cycle.
____________________16. It is the transfer of harmful microorganism from one
item of food to another by means of nonfood contact surface.
____________________17. It is a list of prepared dishes of food made available to
a client.
____________________18. It is the place where the event will take place.
____________________19. It is the process of using effective communication skill
to put the plain into action.
____________________20. It is the process of listing the tasks and step for
executing a plan.

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PRELIMINARY EXAMINATION

Subject :_____ Subject Code:_

1. It is prearranged service of food and drinks to clients for different occasions.

4. The process of assigning tasks to catering staff for execution.

7. A list of prepared dishes of food made available to client.

9. A menu that offers set item pre-arranged by the host.

12. This is the first catering management function.

16. A crack or chip on a cup is an example of this visible soil.

17. It is a group of menu which is rotated on a set cycle.

19. HACCP stands for:

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