Questions and Answers of Supply Chain Management global

What are the charges for the various types of guestrooms?
Should the hotel or the group be billed by outside service companies such as florists and audiovisual suppliers?
How should early arrivals and late departures be handled?
Who is authorized to sign? What about tips and gratuities?
Will there be more than one master account?
How are the delegates' charges to be handled?
What areas does the master account cover?
Describe typical procedures for conducting a post-convention review. (pp. 645-653)
Explain how hospitality properties handle billing for conventions and meetings. (pp. 628-645)
Discuss how such factors as labor regulations and insurance coverage affect exhibitors.
Identify the two types of clients served by exhibition service contractors and detail the services provided to each.
List the types of information and some of the forms provided in the exhibi- tor's service kit.
Explain the difference between the exhibitor's service kit and the exhibit pro- spectus.
Who are the key personnel responsible for executing trade shows? What is the role of each?
What are the three types of exhibits used at trade shows? Describe the four basic booth configurations.
Why are trade shows important to both meeting planners and hotels?
How much of an exhibit area will the group need?
How great is the demand from other groups for these particular days?
Are there any unusual problems in catering to this group (e.g., a large elec- tronics show)?
Is there the possibility of repeat business with this group?
How much can the members be expected to spend for food and beverage?
Its meeting room commitment?
What is the extent of the group's guestroom commitment?
Explain the difference between the "exhibitor prospectus" and the "exhibitor service manual."
Is a floor plan included in the exhibitor service kit? Does the exhibitor contract with the exhibition contractor or the meeting group?
Was the exhibitor prospectus from an association or corporate meeting group? Who posted the prospectus the meeting group or the exhibition service contractor?
Explain exhibit billing procedures, and discuss the shipping and receiving concerns of exhibitors and the properties that host them. (pp. 614-623)
Identify and discuss the elements of exhibit planning, including the duties and responsibilities of key trade show and exhibit personnel. (pp. 598-614)
Describe the scope of exhibitions and trade shows and identify the types of exhibits commonly used. (pp. 596-598)
Many conventions are planned at vacation resorts or other family-friendly locations so delegates can bring their children along. What activities are typi- cally planned to entertain children while
Discuss the importance of guest/companion attendance at conventions. List possible programs for encouraging adult attendance.
Why is it important for hotels to work with or to be able to recommend reli- able outside suppliers? How do these arrangements benefit the hotel? the meeting planner? the outside supplier?
There are four critical periods for convention exhibit security. Identify them and detail the methods for control of each.
What is the difference between hotel registration and convention registration? What three methods are used to distribute delegates' convention packets?
What advantages has teaming up provided to each company?
Briefly describe the Ovation Strategic Partner Programme.
What standards must be met for consideration in the DMC Network?
What are the key points in the mission statements of each group?
Describe programs that hospitality properties offer for guests and children of meeting attendees. (pp. 583-591)
Identify special services properties sometimes offer meeting groups. (pp. 571-583)
Describe registration and types of admission systems used for meetings, and summarize exhibit security issues. (pp. 560-571)
What factors are considered when hotels determine charges for AV equip- ment?
How do union regulations affect meeting presentations?
What is bandwidth and how does a planner determine how much bandwidth is needed?
How has technology changed the presentation of information? What high- tech AV equipment is commonly used today?
What types of projectors are commonly used in meeting presentations? When is each type typically used?
Discuss the types of sound systems, lighting, lecterns, and projection screens usually offered by hotels.
In what cases would a hotel prefer an outside AV specialist rather than pro- viding in-house AV service? What have some hotels done to offer on-site ser- vice without the expense of purchasing AV
What additional information have you learned about audiovisual equipment?
Which offers a bandwidth calculator?
Which of these sites offers a resource library?
Identify issues related to providing audiovisual equipment and services, and explain the impact that union regulations may have on the operation of audiovisual equipment. (pp. 551-553)
Summarize factors in the decision about which audiovisual requirements to service in-house and which to outsource. (pp. 547-551)
Explain issues involved in the need for hotels to provide adequate bandwidth and high-speed Internet access to meeting planners and meeting attendees. (pp. 545-547)
Describe types of audiovisual equipment and their uses. (pp. 528-545)
How does control of the food and beverage function differ between large and small properties? Distinguish between the role of catering manager and con- vention service manager.
Discuss the staffing and logistics common to beverage functions.
What three different pricing methods are used to bill for liquor? How is con- trol maintained for billing purposes?
Discuss the procedures used in establishing a guarantee for food functions. I what ways is attendance monitored to ensure the guarantee has been met? Food and Beverage Service 525
What types of service are used for food functions? What factors determine th most effective type of service for a function?
What trends have affected the types of food served at functions? How hav hotels responded to these trends?
Name several types of food and beverage functions commonly requested b meeting planners. Why is it necessary to have a separate function sheet fo each?
Why is the profit margin for banquets considerably higher than that of hote restaurants?
Explain the benefits of a banquet ticket exchange.
Discuss planning guidelines for food and liquor for receptions.
Explain the difference between break packages and consumption breaks.
What service charges does each hotel impose?
Which hotel's menus do you feel are most appealing to meeting planners? Why?
How well do each of the menus reflect the menu guidelines presented in the chapter?
Describe post-function activities for both food and beverage functions, and compare large properties with small ones in terms of in-house coordination. (pp. 517-520)
Describe service and control issues related to beverage functions. (pp. 509-517)
Identify control issues related to food functions. (pp. 506-508)
Identify different types of food service and service-related issues related to food functions. (pp. 484-505)
What methods are used to monitor function room space?
How will meeting rooms of the future differ from today's meeting space?
What is "function room furniture"? What features should you look for when selecting function room furniture?
List the basic styles of meeting room setups and tell when each is used. What styles are commonly used for food functions?
What factors must be considered in charging a group for meeting space? For assigning meeting rooms?
What is meant by the statement: "All public space may be function areas depending on the group and its needs." What other hotel areas can be used to host functions?
What is a function room? List the basic types of function rooms.
Develop sample function sheets that detail the special needs for each function and how these requirements will be met.
What style of seating would you choose for each meeting? Draw up a sample floorplan for each function.
Which room(s) would be most suitable for each meeting? What factors did you take into consideration in making your decision?
Describe function room furniture, identify various meeting room setups and describe when each is commonly used, summarize how function rooms are broken down, describe meeting rooms of the future, and
Describe function rooms and how they are managed. (pp. 440-459)
Why is follow-up so important? Describe three key times when hotel person- nel commonly follow up on a meeting.
How is the computer used to facilitate the communication of meeting details?
How does the banquet event order differ from the resume?
What key information is provided on a resume?
What are the positions of the meeting planner and the convention service manager regarding a key personnel roster? What have some hotels done to compromise?
What is the purpose of the pre-convention meeting? Who should attend?
Describe the importance of communication and follow-up in servicing meetings. (pp. 425-431)
Describe the format and uses of the banquet event order (function sheet) in servicing conventions and group meetings. (pp. 419-425)
Describe the format and uses of the resume (specification sheet) prepared by the convention service manager. (pp. 417-419)
Explain the purpose of a pre- convention meeting and the function of a key personnel roster. (pp. 412-417)
Assess the present-day application of the computer in servicing convention business and project technology's likely role in the future.
What factors are taken into consideration to ensure the smooth check-in and check-out of a convention group?
What is the relationship between no-shows, underdepartures, and overbook- ing?
What three procedures are used by the Westin chain to assess the accuracy of a group's commitment?
Distinguish between rack rates, run-of-the house-rates, spread rates, and split rates.

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