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Quiz 1
1. What is PPDT? Professional Planning and Development Team

2. Who is the central figure of the team? Owner

3. What is ingress? Entrance

4. Who has the special knowledge and skill in managing a lodging/ foodservice operation?
Foodservice Consultant

5. Enumerate the 3 members of the PPDT. Owner, architect, consultant

6 - 7. Give 2 responsibilities of foodservice consultant.
Function, Room/ Menu, Control, Ambience of Public Area, Space Allocation, Furnishings Equipment and Utilities, Disposal of Waste

8 - 9. Give 2 of the architects’ qualification. No criminal record (Plunder and embezzlement) | Very good communications skills |

10 - 12. Identify the Recommended Distance Zones in Public Areas based on the following measurements:
Intimate -18in
Personal -18in to 4ft
Socia - 4-12ft
Public - Beyond 12ft

13 - 15. Identify which Architectural term is described.
The principal face or front of a building (Façade)
A representation made by cutting across something. (Cross- Sectional Drawing)
A drawing or diagram showing the proportions and relations of parts or details of a structure without a roof. (Plan)

Quiz 2 1. Addresses the interactions among humans, tasks and total work environment in such a way that a safe and healthy working condition is provided for the workers. (ERGONOMICS)2. A government regulation formulated primarily to enhance mobility of physically-challenged persons by requiring institutions to install facilities and other devices that will assist these persons. (ACCESIBILITY LAW)3. The Chinese system for managing luck and good fortune by constructing buildings, and placing furnishings in hotels and restaurants in alignment with nature. (FENG SHUI)4 & 5.Guest rooms are best painted with ____ and _____ which are associated with tranquility and comfort. (BLUE and GREEN)6. Properly programmed _____ is good morale booster which results in increased work productivity of employees. (MUSIC)7. A restaurant that is local, serves a specific city and is definitely not part of a chain of corporate restaurants, the owner is usually in the restaurant, working right alongside his or her staff. (INDEPENDENT RESTAURANT)8. The amount of money a business needs for its normal operations, total financing needs of a firm arising from its current and future plans. (CAPITAL REQUIREMENTS) 9. They serve moderately-priced food in a casual atmosphere, provide table service, often have a full bar with separate bar staff, a larger beer menu and a limited wine menu. (CASUAL DINING)10-12. Give at least 3 conceptual designs in restaurant planning. (ORGANIZATIONAL CONCEPT/OPERATIONAL CONCEPT/ARCHITECTURAL CONCEPT/DINING ROOM CONCEPT)13. Refers to overall space planning. (DESIGN) 14. A practical element of design that is fundamental to any design concept. (FUNCTIONALITY) 15. It should be a requirement in the choice of materials, furnishings and equipment for the lodging and foodservice facility. (SANITATION) |

Quiz 3.
1. The total area needed for the lodging or foodservice facility being planned for construction. SPACE

2. Increase in the performance and capacities allowing fewer units of equipment to be used. EQUIPMENT

3. Saves work and space; finishing kitchens are reduced in area up to 2/3 of a conventional kitchen. CONVENIENCE FOOD

4. For incoming supplies, for tools, utensils, fixtures and part. For hot and cold finished menu items to be held or transported. STORAGE SPACE

5. The area equal to the gross area of the entire typical floor divided by the number of guestroom bays per floor. GROSS GUEST ROOM FLOOR

6. The area equal to the gross area of the entire building (excluding parking) divided by the total number of rental unit or “keys.” GROSS HOTEL AREA

7. The area of the room measured from the inside of all wall surfaces to a line separating the living space from the entry vestibule NET LIVING AREA

8-10. Doorways (width) 8. -3 -0 TYPICAL ; 9. -2 -6 OFFICES ; 10. -2 TOILETS

10-15 Space Consideration

Type and size of operation
Estimated number of guests
Supplies and materials
Processing methods
Equipment requirements
Number of employees required
Structural features of the building
Allowance for expansion
Storage space for materials
Suitable space for traffic and movement
Other activities that the operation will be involved, like marketing, computer technology and the like.

Quiz 4
1. Defined as appliances, machinery tools, devices and things which are used in the lodging and food service operations in attaining its goals. Equipment

2-3. 2 General types of expandability Expandable and Non-expandable

4-6. Give the 3 equipment for the storage area. Mobile equipment, refrigerated unit and shelves

7. Give at least 1 service area equipment. Service counter/Approximate space and seating capacity for dining areas

8-9. Give at least 2 factors that would determine the amount and kinds of equipment needed in lodging operation. Types of lodging facility, types of guests, types of rooms, amenities, kind of service offered, amount and abilities of available labor, amount and location of available space

10-11. Give 2 specifications for stack equipment.
Correct name of equipment and its manufacturer/Make and model number, serial number. size, dimensions and capacity/Power source to be used, voltage, steam or gas, terms and warranty, manual and operation, method of installation.

12. It is a system of regular, scheduled inspection and service of equipment components which may break or impaired. Preventive maintenance

13. Give at least one thing we have to consider in placement of equipment/furnishing. Layout/Space available/ accessibility for cleaning and sanitation/where and by whom it will be often used
14. It refers to equipment that has become outdated. Equipment obsolescence

15. Give 1 classification of equipment. According to type of fuel/ According to its origin/ According to location and mobility/ Availability marketplace/ According to functions

Quiz 5 1. Appliance is an instrument or tool that performs specialized preparation tasks, and is normally operated by electricity or gas. 2. Blender a mixing container with a rotating bade driven by a motor in the machine’s base. 3. Small Kitchen Wares refers to those items that are usually hand-held and are used in preparing, cooking, baking, and serving food. 4. Rice Cooker cooks rice and other food in a metal container within a closed environment using mist heat from boiling liquids. 5. Drip Coffee Maker to brew a pot of coffee, pour a measured amount of cold tap water into the reservoir and switch it on. 6. Juicers and Juice Extractors it separates juice from the pulp. 7. Cappuccino machine it exploded milk composed of tiny air bubbles floating into the espresso. 8. Espresso it press out coffee. 9. Microwave oven it cooks thaws, defrosts and heats food. 10. Food Processors it slices, shreds, chops solid food.

11-15 Name 5 Small wares


Quiz 6
1.Other name for flatware Silverware
2. Means the container used for serving water or beverage Glassware
3.Other term for tableware Tabletop
4.Also known as dinnerware/china Plateware
5-8. Examples of typical glassware
Stemware Fluted glass Mug
9-12. Classifications of Tableware
- Plateware
- Silverware
- Serveware
- Glassware

13. The table setting for festive family dinner, holiday celebration, weddings and semi-formal celebration. - Formal table setting
14. This table setting uses fewer utensils. - Informal table setting 15. A piece of kitchenware for resting a used knife. - Kniferest

Quiz 7 1. Is the food service term for table linen? Napery 2. A covering spread over a dining table before the table is set. Table Cloth 3. A piece of cloth used at the table to wipe lips or fingers and protects the clothes. Napkin 4. A table top cloth or a fabric for an individual place in a table setting. Place Mat 5. A length of fabric that is placed down the center of a table over the table cloth to introduce a complimentary print or accentuated color to the table top. It is sometimes referred to as deco-mats that run the length of the table. Table Runner
6-7. Naperies is usually made up of what? Cellulose (plant) Protein (animal)

8-10. What is the most important considerations to be highlighted when purchasing napery? Durability, Quality, Cost

11-14. What are Factors affecting durability? Type of weave, Construction of the fabric, Use, Weight

15. What place in the Philippine usually napery is made? Ilocos Region

Quiz 8
1-4. Give 4 types of chair
Stacking Chair
Folding Chair
Arm Chair
Molded Chair

5. Usually consists of four (4) metal bars joined at the corners to make a square frame.
Platform Frame

6. Springs that are mounted on a wood frame and covered with a pad.
Box Spring 7. Mattress that is made from synthetic rubber that is whipped into a foam while in a semi-liquid state and poured into a mold.
Latex Mattresses

8. Provides resiliency, support and durability.

9. The advantages are durability, lightweight, and resilience to scratching and availability in a wide range of colors. Examples are formica and corion.
Fiberglass & Thermosetting Plastics

10. Used in making tables, countertops and ceramic lamps.,

11. Rattan and nito are locally grown plants that are made into enduring wicker chairs.
Indigenous Materials

12-15. Enumerate 4 properties of aluminum
Marble And Ceramics, High Malleability, Ductility, Adaptability

Quiz 9

1. System or means of providing fresh and clean air? Ventilation 2. Standard of air changes in guestroom? 1-1/2 air changes 3. Standard of air changes in a large kitchen? 25-40 air changes 4. The hood or canopy mounted directly over cooking equipment? Kitchen Ventilators 5. Two concessioners that provide water supply in metro manila? Manila Water Cmpany, Maynilad Water Service Inc 6. Required to intercept the grease to prevent from clogging the sewer system? Grease trap 7- 8. Give atleast two major components of the water bill. Basic charge, Cera, Maintenance Charge, Manila electric, Sewer charge 9. What is Meralco? Manila Electric Company 10. What are the two types of light? Incandescent lamp, Electric discharge lamp and Filament 11. Give atleast 2 insulators. Rubber and Plastic 12. What is LUX? Lumen per square meter 13-15. Give atleast 3 types of NON-Conventional fuels that are also being use by Restaurants. Charcoal, Volcanic rocks, Firewood, Rice Hulls

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