Republic of the Philippines

Department of Education
MIMAROPA Region
Schools Division of Palawan
EL NIDO DEL NORTE DISTRICT

3rd Periodical Examination

TLE 7-FAMILY AND CONSUMER SCIENCE
Name of Learner: ______________________________ Score: _____________
Grade & Section: ______________________________

Directions: Read the statement carefully and encircle the letter of the best answer.

1. Which of the following best defines the hospitality industry?

A. A business sector that focuses on providing food, accommodation, and entertainment services to
customers.
B. A government-run organization that regulates all travel and tourism activities.
C. A sector that only includes five-star hotels and luxury resorts.
D. A local business that sells travel tickets to tourists.

2. What is the primary purpose of the tourism industry?

A. To encourage people to stay at home and avoid travel.
B. To provide services and experiences to travelers for leisure, business, and cultural purposes.
C. To limit the movement of tourists to protect local businesses.
D. To train only hotel employees for better customer service.

3. A tourist visits a new country and stays in a hotel, dines in local restaurants, and joins guided tours.
How does this situation illustrate the relationship between hospitality and tourism?
A. The tourism industry benefits from hospitality services because travelers need food, accommodation,
and entertainment.
B. Tourism and hospitality are separate industries that do not affect each other.
C. The hospitality industry is only focused on hotel businesses, while tourism is about transportation.
D. Tourists only contribute to the economy through shopping, not by using hospitality services.

4. A hotel manager wants to improve guest satisfaction by training staff to be more welcoming and
attentive. Why is this important in the hospitality industry?
A. Friendly and well-trained staff encourage positive guest experiences, leading to customer loyalty and
good reviews.
B. Guests do not expect hospitality staff to interact with them, so training is unnecessary.
C. Customer satisfaction does not affect a hotel’s reputation or business success.
D. Only luxury hotels need to provide good customer service, while budget hotels do not.

5. A restaurant owner notices that tourists often struggle to understand the local menu. What is the best
solution to improve customer experience?
A. Hire only local staff who can explain the menu to customers.
B. Provide a translated menu and train staff to assist foreign guests.
C. Remove local dishes from the menu and serve only international food.
D. Increase the prices of dishes to limit the number of foreign tourists.

6. A hotel receives mixed reviews from guests. Some praise the cleanliness and customer service, while
others complain about slow check-ins and limited amenities. What should the hotel management analyze
first to improve overall guest satisfaction?
A. The types of guests staying at the hotel and their expectations.
B. The salaries of hotel employees to see if they are high enough.
C. The number of hotel rooms compared to other competitors.
D. The weather conditions during the guests' stay.
7. The Municipality of El Nido is deciding whether to invest in building more hotels or improving local
tourist attractions to boost tourism. Which is the best approach, and why?
A. Build more hotels because having many accommodations automatically attracts tourists.
B. Improve local attractions first, as unique and well-maintained destinations encourage more visitors.
C. Invest in hotels only if luxury travelers visit, as regular tourists do not need accommodations.
D. Do nothing because tourism will grow on its own without any improvements.

8. A group of students is tasked with promoting their town as a tourist destination. Which is the most
creative and effective way to attract visitors?
A. Design a digital marketing campaign showcasing the town’s unique attractions, local food, and
cultural events.
B. Tell only their family and friends about the town’s tourist spots.
C. Build more hotels without promoting any attractions or experiences.
D. Copy another city’s tourism plan without considering their own town’s uniqueness.

9. Which of the following best defines a budget hotel?

A. A hotel that offers luxury services and expensive room rates.

B. A hotel that provides basic accommodations at an affordable price.
C. A hotel that only caters to business travelers.
D. A hotel that operates without any customer service staff.

10. Which type of accommodation is typically family-owned, smaller in size, and provides a home-like
experience?
A. Resort
B. Hostel
C. Bed and Breakfast (B&B)
D. Business Hotel

11. A traveler is looking for an affordable place to stay where they can meet other travelers and share
dormitory-style rooms. Which type of accommodation should they choose?
A. Resort
B. Hostel
C. Boutique Hotel
D. Luxury Hotel

12. Why might a business traveler choose a business hotel over a resort?

A. Business hotels typically offer amenities like meeting rooms, Wi-Fi access, and are located near
business districts.
B. Business hotels are known for their recreational activities and beachfront locations.
C. Business hotels have fewer services, making them cheaper than resorts.
D. Business hotels are more suitable for long-term family vacations.

13. A hotel manager notices that backpackers and solo travelers frequently visit the city but often look
for low-cost accommodations. Which type of lodging should the manager consider opening to best serve
these travelers?
A. Luxury Resort
B. Business Hotel
C. Hostel
D. Convention Hotel

14. A tourist is deciding between staying at a resort hotel or a business hotel for a weekend trip. After
analyzing the features of both, what factor should influence their decision?
A. The resort hotel has more recreational facilities, making it ideal for relaxation and leisure.
B. The business hotel has luxurious spas and outdoor pools, which are typical of resort hotels.
C. The resort hotel offers more meeting rooms and office spaces than the business hotel.
D. The business hotel is located near tourist attractions, making it the best option for vacationers.
15. A city plans to attract more international tourists by improving its accommodations. Officials must
decide whether to invest in luxury hotels, budget hotels, or eco-lodges. Which is the best option, and
why?

A. Luxury hotels, because high-end tourists spend more money and boost the economy.
B. Budget hotels, because they provide affordable accommodations and attract a larger number of
travelers.
C. Eco-lodges, because they appeal to environmentally conscious travelers and promote sustainable
tourism.
D. The city should invest in all types equally without considering tourist preferences.

16. A group of entrepreneurs wants to open a new type of accommodation in a popular tourist
destination. They aim to attract budget-conscious travelers who also care about sustainability. What is
the best accommodation concept they could develop?
A. A luxury hotel with high-end services and premium pricing.
B. A hostel with eco-friendly features, such as solar energy and recycled materials.
C. A business hotel with large conference rooms and office spaces.
D. A resort with private villas and expensive leisure facilities.

17. Which of the following is a common career in the hospitality industry?

A. Software Developer
B. Hotel Front Desk Officer
C. Civil Engineer
D. Pharmacist

18. Which career in the tourism industry is responsible for planning and organizing travel experiences
for clients?
A. Travel Agent
B. Electrician
C. Flight Engineer
D. Chef

19. A recent graduate is deciding between becoming a hotel receptionist and a tour guide. How do these
two careers differ?
A. A hotel receptionist mainly assists guests inside the hotel, while a tour guide leads tourists to different
destinations.
B. A tour guide only works in hotels, while a hotel receptionist travels with tourists.
C. A hotel receptionist and a tour guide have the same job responsibilities.
D. A hotel receptionist works only at night, while a tour guide works only in the morning.

20. Why is good communication an important skill for hospitality and tourism professionals?
A. It helps them effectively interact with guests and provide excellent customer service.
B. It allows them to avoid talking to customers and focus only on their tasks.
C. It ensures that only managers can speak to guests, while employees work in the background.
D. It is only necessary for travel agents and not for other hospitality workers.

21. A hotel manager notices that guests often complain about slow check-in processes. Which career
professional should the manager assign to improve this issue?
A. Front Desk Officer, to speed up guest registration and provide better service.
B. Chef, to prepare food for the guests while they wait.
C. Housekeeping Staff, to clean rooms faster.
D. Tour Guide, to entertain guests during check-in.

22. A travel agency is receiving negative reviews from customers who complain about confusing travel
itineraries and last-minute booking changes. Which factor should the agency analyze first to identify the
cause of the problem?
A. The efficiency of their travel agents in organizing and managing bookings.
B. The cleanliness of the agency’s office and waiting area.
C. The popularity of the tourist destinations they offer.
D. The number of employees working at the agency.
23. A resort owner is deciding whether to hire more chefs for the restaurant or more housekeeping staff
to improve guest satisfaction. Which is the better decision, and why?
A. Hire more housekeeping staff, because clean and well-maintained rooms create a positive guest
experience.
B. Hire more chefs, because having more employees in the kitchen will automatically make the food
taste better.
C. Hire both equally, without analyzing which department needs more improvement.
D. Do not hire anyone, since guests will still return regardless of service quality.

24. A group of students is tasked with developing a new career position in the hospitality and tourism
industry that focuses on improving guest experiences through technology. Which job title and role
would be the most innovative?
A. Digital Concierge – A professional who assists guests through a mobile app, providing instant hotel
services and local recommendations.
B. Traditional Bellhop – A worker who only carries luggage to guest rooms without using technology.
C. Manual Booking Agent – An employee who processes reservations using only paper records.
D. Hotel Janitor – A staff member responsible for cleaning common areas without guest interaction.

25. What is a common challenge faced by the hospitality and tourism industry?
A. Increasing demand for eco-friendly and sustainable tourism.
B. The rise of technology, making travel more accessible.
C. Seasonal fluctuations affecting business revenue.
D. More travelers choosing to visit new destinations.

26. Which of the following is a recent innovation in the hospitality and tourism industry?
A. Handwritten hotel guest records.
B. Digital check-ins and keyless hotel room entry.
C. Only accepting cash payments for hotel bookings.
D. Booking hotels in person instead of online.

27. Why are many hotels and resorts adopting eco-friendly and sustainable practices?

A. To reduce their environmental impact and attract eco-conscious travelers.

B. To increase their electricity and water consumption.
C. To make their services more expensive for guests.
D. To avoid using modern technology in their operations.

28. How has technology improved the guest experience in the hospitality industry?
A. It allows guests to book rooms, check in, and request services through mobile apps.
B. It has made hotel services slower and more complicated for customers.
C. It forces all hotels to remove customer service staff.
D. It makes traveling more difficult by limiting accommodation options.

29. A hotel is experiencing many guest complaints about long check-in lines at the front desk. Based on
current trends and innovations in hospitality, what is the best solution to improve the check-in
experience?
A. Implement self-service kiosks and mobile check-in options for faster service.
B. Hire more security guards to monitor the front desk area.
C. Remove the check-in process and allow guests to enter any available room.
D. Ask guests to arrive earlier so they have more time to wait in line.

30. In the context of the hospitality and tourism industry, how do recent technological innovations, such
as AI-driven customer service systems, impact the efficiency and overall guest experience in hotels?
A. They replace human staff entirely, leading to job losses and decreased service quality.
B. They improve operational efficiency but may lead to a more impersonal guest experience due to
limited human interaction.
C. They have no significant effect on guest experience, as traditional customer service methods remain
dominant.
D. They reduce costs but result in a decline in guest satisfaction due to technical difficulties.
31. A hotel is looking to improve its sustainability practices by reducing its carbon footprint. Which of
the following actions would be the most effective in applying sustainable tourism practices?
A. Increasing the number of rooms available without making any changes to the current energy usage.
B. Implementing energy-efficient lighting and water-saving devices across the hotel.
C. Focusing on expanding the hotel's restaurant offerings without considering the environmental impact.
D. Encouraging guests to stay longer regardless of the environmental cost.

32. You are tasked with developing a new tourism product aimed at promoting local culture while
addressing environmental sustainability. Which of the following approaches best demonstrates the
creation of a unique and innovative tourism experience?
A. Designing a cultural tour that involves minimal interaction with local communities and focuses
primarily on visiting historical landmarks.
B. Creating an eco-tourism package that includes guided nature hikes, community-based cultural
activities, and opportunities for tourists to participate in local conservation efforts.
C. Offering standard luxury hotel packages without incorporating local culture or sustainability
practices.
D. Developing a mass-market, low-cost tour with little regard for cultural preservation or environmental
impact.

33. Which of the following is the primary purpose of mise en place in food preparation?
A. To ensure all ingredients are cooked to the proper temperature.
B. To prepare and organize ingredients before cooking to streamline the process.
C. To create decorative garnishes for dishes.
D. To set the dining table with utensils and napkins.

34. Which of the following cooking methods involves cooking food by submerging it in hot oil?
A. Grilling
B. Boiling
C. Deep frying
D. Steaming

35. When using the technique of blanching vegetables, why is it important to immediately immerse the
vegetables in ice water after boiling them?
A. To enhance their flavor.
B. To stop the cooking process and preserve their texture and color.
C. To make them easier to peel.
D.To increase their shelf life.

36. What is the main reason for following standardized recipes in food preparation?

A. To ensure that food tastes exactly the same every time it is prepared.
B. To reduce the need for cooking skills in the kitchen.
C. To minimize food waste and maintain consistency in portion sizes.
D. To impress customers with complex dishes.

37. A restaurant is preparing a large order for a corporate event and needs to ensure all dishes are served
at the correct temperature. Which of the following actions should the chef take to best maintain the
food’s temperature from kitchen to serving?
A. Allow the food to cool down before packaging it to prevent overcooking.
B. Use insulated containers and warming trays to keep the food at the correct temperature during
transport and serving.
C. Place all the food in a single large container to reduce the number of packages.
D. Serve the food immediately after it is cooked, even if some parts of the order are not ready yet.

38. A chef notices that a batch of soup has a thinner consistency than usual, even though the ingredients
and recipe were followed precisely. What should the chef analyze first to determine the cause of the
issue?
A. The seasoning used in the soup, to check if there was a mistake in the flavor balance.
B. The cooking time, to ensure the soup was simmered for the correct amount of time to thicken.
C. The storage conditions, to see if the soup was improperly stored before serving.
D. The type of utensil used for stirring, to check if it could affect the texture.
39. A restaurant is considering two different methods to improve the quality of its dishes: (1) sourcing
local, organic ingredients to enhance flavor and sustainability, or (2) using cost-effective, mass-
produced ingredients to reduce food costs. Based on current food trends, which approach would you
evaluate as more likely to provide long-term benefits in terms of customer satisfaction and brand
reputation?
A. Using mass-produced ingredients to keep food costs low, as it will attract more budget-conscious
customers.
B. Sourcing local, organic ingredients, as it aligns with consumer demand for sustainability and higher-
quality dining experiences.
C. Relying on pre-packaged, processed ingredients to speed up preparation times and maintain
consistency.
D. Switching between both methods based on customer preference, without considering long-term
impacts on the restaurant’s image.

40. You are tasked with designing a new seasonal menu for a restaurant that highlights local, sustainable
ingredients. Which of the following would be the most innovative way to create a unique dining
experience while promoting sustainability?
A. Create a menu with standard dishes that change only the presentation each season.
B. Develop a rotating menu that incorporates locally grown produce and seasonal meats, with each dish
featuring an environmentally friendly cooking method.
C. Offer the same dishes year-round but change the portion sizes to accommodate seasonal price
fluctuations.
D. Focus only on vegetarian dishes to reduce the environmental impact without considering seasonal
ingredients.