YAYASAN TRI SASTRA WISATA UTAMA
CELEBRITY INTERNATIONAL COLLEGE
(LEMBAGA PELATIHAN KERJA ( LPK) PERHOTELAN DAN KAPAL PESIAR)
Center Of Excellence Skills, Toward a Better Future
JL. Tangkuban Perahu, Peertokoan Rudita Agung, Padangsambian, Denpasar, Bali
[Link] : ( 0361 ) 90714671
Email : [Link]@[Link]
FINAL WRITEN TEST
SUBJECT : RESTAURANT KNOWLEDGE (RK)
DURATION : 60 MENIT
PRODI : DI
INSTRUKTUR : I GUSTI BAGUS SIMPEN DIANTARA
I. Please choose right answer the following bellow
1. Following the American service we serve the food from ?
a. Right side b. Left side
c. Front side d. Back side
2. The type of service that using gouridonis ?
a. American service b. French service
c. Buffet service d. Russian service
3. The utensil that we use to serve the steak is?
a. Steak Knife& Fork b. Fish Knife & Fork
c. Dinner Knife & Fork d. a,b,c
4. On which ringing that you should pickup and answer the phone following right standard?
a. First Ringing b. Second Ringin
c. Third Ringing d. a, b, c
5. Repeating the order is really important to do to?
a. Ensure the order is correct b. To avoid Wrong order
c. To don’t serve wrong food to the guest d. a,b,c.
6. The following bellow is job of the stewarding staff except
a. Distributing all the F& B equipment to the F& B outlet
b. Cleaning all the F & B equipmen
c. Maintaining & storing the F & B equipment
d. Purchasing the F & B equipment
7. What you should do before delivering the room service order?
a. Say bay to your friend
b. Check All the order is correct
c. Check the standard setup of the tray is correct
d. b& c
8. Following The wine pairing standard the steak will be good combine with?
a. Red wine b. White wine
c. Rose wine d. Champagne
9. Serving bread on American service we did from
a. Left side of the guest b. Right side side of the guest
c. Front side of the Guest d. Back side of the Guest
10. The first drop of the wine we serve to test that for
a. Ladies b. Women
c. Gentleman d. Host
II. Mention True or False the following bellow
1. We are allowed to mixed dirty equipment and clean equipment on our station
because we don’t have place! T/ F
2. We are allowed to don’t make crumbing down before serving dessert because we
don’t have time! T / F
3. All the waiter need to be shape! T/F
4. When we order the steak we should not forget to ask how they would like the
steak to be done ! T/F
5. Is Not important to knock the door when we delivering the order to the room! T/F
6. Is not important to use safety belt when we carrying heavy item !T/ F
7. We serve egg Dishes on Continental Breakfast! T/F
8. Guoridon is Available on American service! T/F
9. On American service is allowed to served the food from left side of the guest
because the situation is not allowed us to serve from right side! T/F
10. We can bring the Cuttelleries with out service tray to the table during the service!
T/F
III. Please answer the following bellow:
1 Please explain what is American service!
2 What is the key difference between an ‘a la carte’ and ‘set’
menu?
3 Please write down all the name china and silver ware that we
use in the restaurant
4 Please write down all the step of table set up!
5 Please write down all the rules of polishing utensil?
6 What is included in a ‘à la carte’ cover setting?
7 What are some items you would need to set up when
preparing a waiter’s station?
8 Please write down the step of handling complain?
9 Please write down 5 point when making phone call that
demonstrate politeness and courtesy!
10 Please write down step of service( Squence of service) in
the restaurant!