26 Not yet answered Marked out of 1.00 Not flaggedFlag question Question text Two important considerations when setting banquet rooms are: a. Tone and lighting b. Style and layout c. Attractiveness and ambience d. Comfort and efficiency Question 27 Not yet answered Marked out of 1.00 Not flaggedFlag question Question text The estimated number is: a. The number of guests that the client expects to attend the event b. Five to ten percent of the guaranteed number c. The minimum number of guests the client must pay for d. The oversetting number of guests that may attend the banquet Question 28 Not yet answered Marked out of 1.00 Not flaggedFlag question Question text In order not to offend the other guests, a server who accedes to the request of a guest and serves alcoholic beverage in teacups to his friends at a function is demonstrating which of the following qualities: a. Creativity b. Diplomacy c. Tact d. Ability to work with many different types of people Question 29 Not yet answered Marked out of 1.00 Not flaggedFlag question Question text 'Negative space' in buffet set-up refers to the a. Areas on the table that are left unused b. Section of the table that has no decorations c. Section of the table that is least appealing d. Space where non-edible items are placed Question 30 Not yet answered Marked out of 1.00 Not flaggedFlag question Question text 'Perquisites' as it relates to the benefit of being a banquet manager means: a. Money that the banquet manager earns b. Additional benefits given to the banquet manager c. Positive feeling that the manager gets from doing a job well d. Meeting important and influential people