Direction: Identify what is being asked in the following items by filling up the missing letters in the following items.

_E_VI_ _ 1. Term that is used to describe the manner and method in which food is served to guest in food service operation.

E_GL_S_S_R_I_E 2. The type of service where the host portions the food onto the guest's plate after a server presents a specific dish to seehim for approval.

F_ _N_H S_R_I_E 3. The type of service that is highly personalize.

G_E_I_ON S_RV_CE 4. The type of service where the skill and showmanship of the waiter or server is very important. His role includes cooking, portioning, plating and served dishes to the guests.

_ER_C_N__RVI_ _ _ 5. This type of service is the opposite of French service. Offers plated food prepared with the least amount of fuss but without sacrificing quality, appeal. and taste.

R_S_I_N_ _RV_CE 6. This service is traditionally very grand and elaborate. Dishes, from appetizers to dessert, are intricately decorated and are placed on silver platters. The server then portions the dish to all the guests.

_UF_ E_ SERV_ _ 7. This is self-service because the guests have to line up to get their food in a buffet table. The foods in the buffet are classified and arranged in sequence from cold to hot dishes and desserts.

_I_D_ SER_ _ _ _8. In this type of service, customers queue up the window or service station where an attendant takes the order, assembles, and bags the item and collect the money.

C_U_T_R_P_R_TIO_S 9. This service is very common among food chain like Jollibee, Mc Donald. etc. Patrons approach a counter where they give their order to an attendant, who then assembles the items, fills the order, and receives payment.

C_F_T_R_A 10. The food in this type of service are pre-packed and displayed in a counter. Customers line up to assemble their own orders in their respective trays.​