we're expecting that you'll be able to extend it up urposefully, this kind of activity is prepared to provide you a good practice towards familiarization on the oral questioning for National Certificate level II of Food and Beverage Service Ready for this? qualification. The only difference is that you need to justify your responses to assess your reasoning skills. I. Instructions: Read and analyze each statement carefully. Answer the questions briefly and logically in 2 - 3 sentences. Use BLACK BALLPEN in writing your responses onses on the space provided. (3 pts each) benefits. 1. What are the benefits of up selling and suggestive selling in a restaurant or hotel? Give at least 3 2. What is the most appropriate way in handling complaints of guests? 3. How will you handle guests with allergy restrictions? 4. As a Room Service Attendant, what are the things you will do upon entering the guest room? 5. Being a Food Service Staff, what are the things you should do when the guests are about to leave the restaurant? 6. How can you avoid mistakes in room service? 1 |Page Meal Management Week 16 Values Education na Linggo PPA7. Give 3 types of menu and differentiate them from one another. 8. What are the proper procedures in presenting the menu? 9. What are the things that a waiter must check upon collecting food from the kitchen and before serving to the guests? 10. Who are intoxicated guests? How will you handle them properly? RICHWET II. Instructions: Draw inside the box a complete table up for Russian Table Service. Label each table erly. (20pts)