Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
38 Cards in this Set
- Front
- Back
|
Food and beverage functions: |
- Impacts overall impression of event - Important component of experience - Major expense of meeting - Importance of cuisine choice |
|
|
Questions to ask your caterer: |
- When can I expect your written proposal? - What is your policy regarding deposits and cancellations? - When is the final payment due? - What are your portion sizes? - What decorations do you provide? - What percentage is overset above the guarantee? |
|
|
Types of catered events: |
On Premise Off Premise Outsourced |
|
|
On Premise Catered events |
- Facility with permanent kitchen and function rooms - Locations (hotels, restaurant, convention center) - Permanent furniture and equipment |
|
|
Off Premise Catered events |
- Transports food (prepared/to prepare on site) - Location (tents, museums, parks, attractions) |
|
|
Outsourced catered events |
- Destination management companies - Local companies know local environment - A one-stop shop for the planner |
|
|
Conference centers for catering |
- Complete meeting package (CMP) includes: All meals guest rooms and AVA included in one price per person Continental breaks Cafeteria-style service Special private banquets upon request |
|
|
Convention centers and Stadiums for catering |
Concession stands Restaurants Special event catering |
|
|
Catered event hints |
- Conduct site inspection - Choose menu items appropriate for your group (age/gender, profession/ethnic background, purpose of the event) - Custom menus - Stay on top of food trends |
|
|
Types of functions |
- Continental breakfast (pastries, juice, teas - doesn't have to be cooked on site) - Full served Breakfast - Breakfast buffet - Refreshment breaks - Brunch - Buffet lunch - Box lunch - Full served lunch - Receptions - Dinner buffets - Full, served dinner - Theme party |
|
|
Styles of service |
- Buffet - Cafeteria - Combination buffet - Plated buffet - Action stations - Reception - Family style - American service - Preset - Russian service |
|
|
What is the difference between family and American style? |
Family style - Food placed on the table American style - Served |
|
|
Menus |
- Seasonal food - Ethnic foods - High quality ingredients - Fresh ingredients - New/unusual ingredients - Safe foods - Creative presentations |
|
|
Menu restrictions |
- Allergies - Diet and health concerns - Religious restrictions - Vegetarians |
|
|
Attrition |
- Attrition clause sets legal obligations for both sides - Establish liability limits - Guarantee |
|
|
Beverage events |
- Refreshment breaks - Receptions |
|
|
Reasons for a beverage event |
Socializing and networking |
|
|
Categories of liquor |
- Beer and wine (soft spirit) - Spirits (hard liquor) - Well brands (less expensive) - Call brands (mid-range price) - Premium brands (high priced/top shelf) |
|
|
Alcohol selling methods |
- Per bottle/drink, person or hour - Flat rate charge - Open bar - Cash bar - Combination bar - Limited consumption bar |
|
|
Bartenders can serve how many people? |
1 bartender per 100 guests |
|
|
Hospitality suites: |
Places for attendees to gather outside of established meeting events and times |
|
|
Who sponsors hospitality suites? |
- Hosting organization - Chapter of the organization - Exhibitor - Non-exhibiting company - Allied association - Candidate for office in the organization |
|
|
Liquor laws |
Vary from state to state and determine the days and times of sale, and the size of the bottles sold |
|
|
Four types of illegal sales |
- Sale to minors - Sale to intoxicated persons - Sale outside of legal hours - Improper liquor license |
|
|
How many drinks can a cocktail server take per trip? |
12-16 drinks per trip 48-64 drinks per hour |
|
|
How long should you allow for the salad course? |
20-30 minutes |
|
|
How long should you allow for the main course? |
30-50 minutes |
|
|
How long should you allow for the desert? |
20-30 minutes |
|
|
How long does a typical dinner last? |
2 hours |
|
|
Your centerpiece should not: |
Block sight lines across the table |
|
|
Negotiation strategies |
- Do your homework - Know about the property - Dates, rates and space - Don't be the first to make an offer - Timing is everything - Listen and don't get emotional |
|
|
Information to know about your group: |
- Profile of attendees (who are they/what do they do?, demographics) - History (Previous meeting/event locations, room block negotiated price, food and beverage guarantees) - Net worth of meeting |
|
|
The essential elements of a contract are: |
- Offer by one party - Acceptance of the offer as presented - Consideration |
|
|
3 ways an offer can be terminated: |
- Expiration of a specific time - Expiration of reasonable time - Specific revocation by the offerer |
|
|
A valid written contract must contain: |
- Identity of both parties - Identification of the subject matter - Terms of agreement - Statement of consideration |
|
|
Types of contracts: |
- Agreement with facility - Property/lease/rent - Ancillary services - Destination management - Entertainment - Outside food and bev - Housing - Travel agencies - Airlines/rental car companies |
|
|
In which hour do guests eat more during a reception? |
The first hour |
|
|
How many hors d'oeuvres are eaten per person in the first hour? |
7 |
