Catering and Banquet Management

1. Manager do the following

Relies on system

13. If the bridal couple chooses to serve expensive, premium champagne, when is the best time to serve it?

Serve it first so that guests can appreciate it

3. Aside from eggs, milk, peanuts, fish, shellfish, and soy, what is another food that is included in the Big 8 food allergens?

Wheat

11. When is it desirable to pay more per unit at a local supermarket, rather than buy from a foodservice supplier?

When you need less than a whole case

7. Which of the following would not be found in a typical employment agreement

Workers comp benefits

7. Which of the following does the Fair Labor Standards Act not cover?

Workers compensation insurance

2. A conditional lease means that

You will only be obligated to move in when you obtain all the necessary licenses and permits, and you can void lease if you do not obtain these

2. Most municipalities require the following kind of permit to ensure a business conforms to local laws

Zoning permit

3. With regards to cheese course, which statement is not true?

a cheese course is served after the dessert course

7. The Family and Medical Leave Act applies to

caterers with 50 or more full-time staff members

1. The art of catering is

creating foods and moods with the client to turn a vision into reality

Which of the following is true about loading a vehicle

everything should be packed tightly together to avoid shifting in transit

Which one is not a main thing to observe or determine when evaluating a catering commissary

menu planning

2. Most businesses in the United States are:

sole proprietorship

3. Which is true regarding the relative food costs of buffet versus served meals?

the cost of each depends unpon the menu items being offered

13. Floral centerpieces, unless elevated should never be more than

14 inches high

10. What is the markup factor to achieve a 40% food cost?

2.5

11. When shopping at wholesale outlets, minimal savings of what percent or more are possible?

20%

11. When buying in large quantities to obtain a lower price, caterers need to save at least what percentage less than the regular price, and they use the product within what time frame?

20% and 3 months

10. Common ranges for food cost percentages are

20% to 40 %

4. How many 1 1/4 oz drinks can be poured from the liter of vodka

27

4. For a two hour party, you should plan to serve

3 drinks

4. How many glasses of wine can be poured from a standard 25.3 ounce bottle

4-5

7. Age Discrimination in Employment Act states that companies with more than 20 employees cannot discriminate against those job applicants over what age?

40

13. According to Lester Lanin, the noted New York bandleader, how many band members should there be for a group of 125?

5-7

3. The proper portion size for soup when served as a first course is

6-8 ounces

4. The most common bottle size for wine and champagne is

750 ml

14. Which of the following statements is False regarding a budget?

A budget and an income statement are basically the same

9. Which of the following statements are true regarding preprinted menus?

A popular size is 9 by 12 inches

13. "Pre-heat" means

Cocktail Hour music

14. Prime cost is the term used to describe

Combined cost of food and payroll

10. When the client sets the price by giving the caterer an overall budget for the event (budget pricing method), the first thing the astute caterer should do is

Computed the desired amount of profit (gross margin)

11. When determining the edible portion cost, a caterer is

Determining the actual cost per serving including waste, labor and other expenses

13. Which of the following is not a form of transportation?

Doilies

1. The following is true regarding customer focused management

If you satisfy customers while charging a fair price and controlling costs, profits will follow

13. Pin beam lighting is used to

Illuminate floral centerpieces, mirrored balls and dance floors

3. A key component of a caterer's leftover program is

Include your leftover policy in your catering contract

9. Which one of the following statements is true regarding marketing in general?

The art of marketing is balancing marketing expenditures with actual revenues

Which of the following statements are not true regarding insurance at off-premise events

The minimum suggested coverage for general liability insurance is $10 million

3. Which is true with regards to European-style menus?

The salad is served after the main course, but before the cheese course.

Which of the following is not true about layout and design of cooking tents?

The same area should never be used for plate up of salads and desserts

13. Which type of light fixtures work wonders for lighting buffets and food stations?

Theatrical-type light fixtures

7. Which of the following statements is true with regards to federal child labor laws

There are no time or hour restrictions for 16-year old

9. Which one of the following statements is not true regarding newsletters?

They must always be written inhouse

10. Which of the following statements are true regarding overtime charges?

They should be specified in the catering contract

4. Where the server or bar is responsible for an incident is called

Third party liability

3. Sous-vide means

Under vacuum

The most frequent problems caterers encounter at off-premise sites is

Unsuitable door sizes or lack of space for guest seating

7. An I-9 form should be completed by employee

Upon first paid work day

3. Which of the following is not true about vegetarians?

Vegans eat nothing from an animal source. They will eat honey

11. When considering purchasing needs, most caterers determine their major needs for meat, poultry, seafood, and dry-store items in what time frame?

Week to week

3. Before a discussion of menu begins, caterers should qualify the clients to be sure that time is not wasted. Which one of these is not a "qualifying question"?

What is the vision of the party?

1. One key to effective time management is to quickly qualify prospects when they call. Which of the following is one way of qualifying prospects quickly

What the date is

4. BAC levels of the following amounts are enough to determine convictions for DUI in most states

.08 to .10

2. Most small-to-medium size off premise caterers can operate well in kitchen commissary facilities ranging in size from

1,000 to 2,000 sq ft

14. Fees paid to credit organizations appear as

Administrative and general expenses

14. Which balance sheet item is not a current asset?

Advance deposits from clients

9. Which of the following statements are true regarding the telephone and courtesy?

All calls should be returned within 24 hours

9. Which one of the following statements is not true regarding publicity?

All publicity is free

Which of the following statements is true regarding square footage requirements

Allow 12 square feet per person when guests are seated at 72 inch rounds

Which of the following items should always be included in a party packing list?

Aluminum foil, plastic wrap, and a tool kit

3. Which of the following is not true in regard to pre-printed menus?

As much as 50% of the page can be white space

13. What are the three general types of music at parties, wedding, and events?

Background, dancing, and listening

13. Which one is not one of the "three major negatives" regarding weddings?

Bad flowers

1. A successful caterer will always have

Basic business knowledge

9. Which one of the following clients is not an intermediary?

Bride

11. When developing purchasing specifications, the key point is to

Buy sufficient quality to meet the menu needs

9. Cold-calling for established caterers

Can be perceived as indicative of business problems

14. When developing budgets it is best to

Estimate revenues conservatively and expenses liberally

1. Rain forest cafe, Walt Disney Epcot world showcase, hard rock cafe are all examples of

Experience based business

3. Which of the following is true regarding Truth-In-Menus laws?

For portion sizes, weight before cooking is the generally accepted term

7. One key when determining staffing levels is to

Have a good balance between regular and on-call staffers

1. Leaders do the following

Innovate

14. Which of the following statements is true regarding a break-even point?

It gives a caterer an idea of the level of revenue needed to break-even

10. Which of the following statements is true regarding pre-costing events?

It is necessary to include the cost of payroll benefits when computing labor costs

13.Which of the following statements is true regarding wedding receptions?

It's best to be paid in advance for wedding receptions

10. Which of the following statements is not true with regards to pricing accessory services?

It's necessary to place large markups on these services

11. Which of the following is not an ethical purchasing practice?

Making personal purchases through the catering firm

10. Which of the following statements is not true regarding pricing?

Many caterers effectively use pricing as a sales tool

11. Which type of meat supplier usually does not break case lots?

Meat distributor

7. When considering whether to pay staff members as independent contractors, or employees, which of the following is true?

One advantage is that the employer need not pay Worker's Compensation Insurance for an independent contractor

2. An example of an ideal lease fr a catering commissary would be

One to five years, with two five-year renewals

14. Forfeited advance deposits should be shown on the financial statement as

Other income

1. Managing stress, time management, getting organized are all parts of:

Personal Management

14. Which one if not one of the three major areas of business for which catering computer software programs are designed?

Petty cash management

3. Which of the following convenience food items do the most restaurateurs and chefs use?

Prepared salad dressings

11. One of the goals of purchasing should be

Proper product at the best possible price

Which of the following is not true regarding rain plans

Tents are always the solution when bad weather arises

1. One difference between on premise and off premise catering is

Should be less expensive

10. Which type of party would a caterer most likely add a larger markup than normal?

Small parties with low food cost items

1. The "S" in the acronym S.M.A.R.T. stands for:

Specific

2. Which of the following statements is true?

State unemployment taxes paid are credited against the federal unemployment tax

9. Which statement is not true regarding a private food tastings?

Tastings should be limited to no more than six tasters

The most critical element when unloading a truck is

to separate items on where they'll be used

7. With regards to employees who are exempt from overtime, it is best to

when in doubt, consult with an attorney who specializes in labor issues

2. What type of federal payroll collection and payment are caterers not responsible for?

withheld income taxes