Quiz #3 - Ch. #3, #5, #6

B-list service staff workers are the first ones called by the manager when extra help is needed to work a large function. True False

False

Many caterers will budget one server for every 20 attendees at a meal function regardless of the style of service, the type of menu, or whether the servers are responsible for wine service. 32 True False

False

The number of bartenders and bar backs needed for a catered event will depend primarily on the price per drink charged by the caterer. True False

False

The standard bartender to attendee ratio used by caterers is one bartender for every 75 attendees. True False

False

The typical caterer tends to earn more sales revenue and more profit by charging a flat rate for a beverage function. True False

False

The smallest portable bar that the caterer can use measures approximately 10 feet by 15 feet. True False

False 6 ft by 7ft

The meeting planner should avoid selecting a function room that is long and narrow because it is usually more expensive to rent it than any other type of function room. True False

False precludes guest mingling, participation, and networking.

A lectern or head table should not be located near a function room's entrance. True False

True

Action stations require more food production labor than the typical buffet that offers only standardized menu items. True False

True

Centerpieces on dining tables should be eye appealing and never set at eye level. True False

True

Corkage represents a charge the caterer extracts from the meeting planner who purchases beverage alcohols elsewhere and brings them into a catered event. True False

True

Finish cooking is preparing menu items to order instead of having everything ready-to-serve when attendees arrive. True False

True

Food runners responsible for overseeing food stations can also perform some bussing duties. True False

True

Generally speaking, the meeting planner will be unable to accommodate the maximum number of persons allowed by the local fire code because the room setups usually reduce significantly the number of attendees who can be served efficiently and comfortably. True False

True

If a great deal of scratch food production is required, the payroll cost will be much higher than it would be if a great deal of processed foods were used instead. True False

True

If the meeting planner is planning to have a huge catered event that includes a cash bar, the typical catering facility will require cashiers to sell drink tickets. True False

True

In most parts of the U.S., the liquor laws will not allow beverage alcohol to be served unless food is also available. True False

True

It can take almost as much time to shop for and prepare two or three special meals as it does to produce of a lot of standard meals. True False

True

It is easier to plan a beverage function's room layout than it is to plan a meal function's room layout. True False

True

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

True

One of the potential disadvantages of buffets is the possibility that some attendees will be finished eating while others are still waiting in line. True False

True

Payroll expense includes the cost of wages and salaries, required employee benefits, and discretionary employee benefits. True False

True

Servers in costumes are sometimes referred to as "moving décor." True False

True

The amount of floor space is perhaps the function room's most critical feature. True False

True

The colors chosen for napery should not clash with the carpet or wall treatments. True False

True

The flat rate charge for a beverage function is similar to the price per person and the price per hour methods of charging. True False

True

The major factors influencing the selection of a function room are the function room's appearance, location, utilities, and amount of floor space. True False

True

The room service department in a hotel or conference center typically handles all sleeping room food and beverage service; usually the catering department does not get involved in this activity. True False

True

The way a function room is set up can affect the flow of service and the amount of food and beverage consumed. True False

True

Usually, liquor consumption at an open bar is higher than at other types of bars because the attendees are not paying for their drinks; somebody else, e.g., a sponsor, is paying. True False

True

White is the most common type of napery used. True False

True

Normally, the amount of time needed to serve the conventional meal function is approximately 1 ¼ hours for the typical luncheon and __________ hours for the typical dinner event. a) 2 b) 2 ½ c) 3 d) 3 ½

a) 2

If a function includes dancing, the caterer should provide approximately __________ square feet of dance floor space per attendee. a) 3 b) 9 c) 12 d) 24

a) 3

If hors d'oeuvres are served buffet-style during a cocktail reception, industry experts recommend setting one buffet table for every __________ persons. a) 50 b) 100 c) 150 d) 200

a) 50

Once the desired table place setting is developed, when setting up the tables in a function room, the banquet captain usually sets a sample cover as a guide for the servers to follow. This sample cover is referred to as the: a) Captain's Table b) naked cover c) centerpiece d) table's nameplate

a) Captain's Table

A cocktail reception oftentimes precedes a: a) dinner function b) business meeting c) luncheon function d) refreshment break

a) dinner function

The major activity of the convention service department is: a) function-room setup b) lighting installations c) electrical connections d) computer installations

a) function-room setup

When determining the number of buffet tables needed, as well as the number of buffet lines required, the meeting planner and caterer should consider: a) number of attendees expected b) whether the function is a luncheon, refreshment break, or dinner c) the amount of lighting available d) all of the above

a) number of attendees expected

Most meal buffets are set up with one line for every __________ persons. a) 50 b) 100 c) 150 d) 200

b) 100

If a conventional sit-down meal function includes Russian, banquet French, or poured wine service, you normally should request one server for every __________ attendees. a) 8 b) 16 c) 20 d) 32

b) 16

If a reception lasts about one hour, you should expect each attendee to consume approximately __________ drinks. a) 2 b) 2/12 c) 3 d) 3/12

b) 2/12

If a round table's diameter is 60 inches, the meeting planner should ask the caterer to use a table cloth that has a diameter of: a) 60 inches b) 78 inches c) 80 inches d) 120 inches

b) 78 inches

The difference in sales revenue between the number of drink tickets (or meal tickets) sold and the number used by attendees is usually referred to as: a) variance b) breakage c) profit d) surplus

b) breakage

The typical caterer the meeting planner normally deals with is the: a) conference center catering department b) hotel catering department c) convention center catering department d) off-premise caterer

b) hotel catering department

The number of covers set up in the dining room surpassing the guarantee is referred to as a(n): a) set percentage b) overset c) reserved table d) head table

b) overset

An inexpensive way to minimize service timing problems is to: a) schedule more servers, but let some of them go home soon after the first course is served b) preset as much of the food and beverage as possible c) eliminate floor supervisors d) all of the above

b) preset as much of the food and beverage as possible

A form that lists the relationship between the number of work hours needed for each job classification and the number of attendees is referred to as a: a) work schedule b) staffing chart c) job specification d) job description

b) staffing chart

A beverage alcohol that customers order by type of liquor is referred to as a: a) call brand b) well brand c) premium brand d) soft drink

b) well brand

Industry experts suggest that the minimum service ratio for conventional sit-down meal functions with American-style service and with some foods preset is one server for every __________ guests. a) 8 b) 16 c) 20 d) 32

c) 20

A 60-inch (5-foot) round dining table is also referred to as a(n): a) banquet 6 table b) banquet 8 table c) 8-top table d) serpentine table

c) 8-top table

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

c) B-list personnel

Unavoidable light seeping into a darkened room from around doors, draped windows, or production and service areas, is referred to as: a) solar light b) low-voltage light c) ambient light d) house light

c) ambient light

Assume that you estimate attendees will consume 3 glasses of wine during an awards banquet. Each glass contains 5 ounces. And though there are 50 attendees, you plan to order enough 750-milliliter bottles to serve 55 persons in order to account for waste and over pouring. How many 750-milliliter bottles should you order? a) approximately 25 b) approximately 28 c) approximately 33 d) approximately 40

c) approximately 33

For dinners with poured wine service, you can expect each attendee to consume approximately __________ glasses, and for lunch the average consumption will be approximately __________ glass per person. a) 1, 1 b) 1, ½ c) 2, 1 d) 2 ½, 1

d) 2 ½, 1

For very large meal functions, one banquet captain should be scheduled for every __________ attendees: a) 100 b) 150 c) 200 d) 250

d) 250

A common way for caterers to charge for open bars and poured wine service is: a) charge per drink b) charge per person c) charge per hour d) charge per bottle

d) charge per bottle

Meeting planners will typically plan and purchase only three types of beverage functions — the cocktail reception, poured wine service, and: a) bachelor party b) birthday party c) refreshment break d) hospitality suite

d) hospitality suite

Regardless of the style of service, the caterer will need to schedule at least one floor supervisor. This person can be a banquet captain or a: a) chef b) head waiter c) busperson d) maitre d' hotel

d) maitre d' hotel

Which one of the following colors tends to dull the appetite and therefore will lead attendees to consume less food? a) brilliant red b) hot pink c) bright yellow d) navy blue

d) navy blue

Nonalcoholic beverages are sometimes referred to as: a) high energy drinks b)spirits c) decaffeinated beverages d) neutral beverages

d) neutral beverages

A cash bar is sometimes referred to as a(n): a) no-host bar b) limited consumption bar c) open bar d) combination bar

d) no-host bar

Which one of the following is a hotel's least visible department? a) housekeeping b) beverage c) front office d) security

d) security