1/In general, it can be said that at a Dinner Event, guests are pressed for time, whereas at Luncheons, guests are more relaxed and take their time enjoying their meal.

True

False

2/ A signed Banquet Event Order is not an acceptable form of written contract.

True

False

3/ It is essential that the catering sales representative check with the chef before committing to any off-the-menu selections.

True

False

4/ At a Convention Center, the most common type of In-House Concessionaires is complimentary Wireless Internet.

True

False

5/ When negotiating with a Caterer, a Meeting Planner should offer flexibility on their event date. If the Meeting Planner can accommodate the Caterer by filling in their slow periods, the Caterer will be more willing to grant price concessions.

True

False

6/ The term Sliding Scale is a term used by Caterers on the Contract so that they won't be sued by the Meeting Planner if the food/beverage items vary in weight, size or quantity. Ie. 6oz steak versus a 5oz steak. OR 1 shot pour versus 1.5 shot pour.

True

False

7/ Cheese Trays are always a popular item. Ensure that you have ordered enough for all of the expected attendees.

True

False

8/ Most caterers will charge the meeting planner for the use of meeting rooms if the event does not include significant food and beverage sales revenue.

True

False

9/ Handling guest complaints or disruptions is one example of the server's duty at a function.

True

False

10/ Reducing product quality is the best way to save money when planning a catered event.

True

False

11/ Mid-level Market represents approximately 75% of total catering sales in the US

True

False

12/ The typical caterer agrees to prepare certain number of meals over the guaranteed amount and hold them in reserve for unexpected attendees who show up at the last minute. On the Contract, this is referred to as:

	A.	Attrition
	B.	Set Up Service Charge
	C.	Overset
	D.	Guaranteed Number

13/ When the Caterer provides the Meeting Planner with the per person price, the price is always quoted in net. If the cost is $75.00 per person plus plus, usually the second "plus" refers to:

	A.	taxes
	B.	gratuities
	C.	tips
	D.	None of the above

14/ Which one of the following is a hotel's least visible department?

	A.	front office
	B.	security
	C.	food and beverage
	D.	housekeeping

15/ Which one of the following is a common type of outside supplier used by meeting planners?

	A.	audiovisual
	B.	lighting
	C.	transportation
	D.	all of the above

16/ Which one of the following types of workers are usually referred to as casual labor?

	A.	A-list personnel
	B.	steady extra personnel
	C.	B-list personnel
	D.	none of the above

17/ Music playing in a room upon entry reinforces the theme and can also described as "decorating with sound". Or in the industry this is known as:

	A.	Tablescape
	B.	Entertainmentscape
	C.	Soundscape
	D.	None of the Above

18/ Which one of the following groups is generally included in the shallow market?

	A.	associations
	B.	corporate clients
	C.	fraternal groups
	D.	all of the above

19/ A "friendlier" way to name a catering contract, is to sign:

	A.	resume
	B.	service agreement
	C.	maintenance agreement
	D.	agreement letter