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CMP Test > 7. CIC: 30, 34F&B, Etiquette, and Protocol > Flashcards

7. CIC: 30, 34F&B, Etiquette, and Protocol Flashcards

1
Q

The first step in planning a successful food function is:
A. Knowing the menus available
B. Establishing a good working relationship with the hotel’s catering representative
C. Picking a location your members will like
D. Knowing your budget

A

B. Establishing a good working relationship with the hotel’s catering representative

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2
Q 
Menu planning for your event is the responsibility of the:
A. Banquet Manager
B. Catering Manager
C. Meeting Planner
D. Convention Services Manager
A

C. Meeting Planner

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3
Q 
Menus and meal functions should be planned and finalized how many days prior to your meeting date:
A. 180-360 days
B. 60-90 days
C. 45 days
D. 45-60 days
A

D. 45-60 days

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4
Q
  1. The advantage of setting buffet stations around the room as oppose to one long buffet table:
    A. Looks like you are serving more food
    B. Distributes attendees around the room
    C. Gives attendees a wider selection of food
    D. You can create a different them for each station
A

B. Distributes attendees around the room

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5
Q 
For a meeting of several days duration where some off-site special events and food functions are planned, which is the worst choice for the planner:
A. American plan
B. Modified American plan
C. European plan
D. Continental plan
A

A. American plan

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6
Q 
A standard banquet table for 8 is:
A. 66” round
B. 72” round
C. 60” round
D. 78” round
A

C. 60” round

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7
Q 
You should be prepared to provide special foods to those with:
A. Dietary restrictions
B. Gourmet tastes
C. VIP credentials
D. Attitude problems
A

A. Dietary restrictions

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8
Q 
A refreshment setup should be completed at least \_\_\_\_\_\_\_ earlier than the scheduled start time:
A. 10 minutes
B. 30 minutes
C. 15 minutes
D. 45 minutes
A

C. 15 minutes

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9
Q

What is French service for dinner?
A. Assorted of foods offered on a table, self-served
B. Decorative platter, pre-set at each place and removed at start of service
C. Platters and bowls of food placed on the table from which guests serve themselves
D. Food items served by waiter to individual, table side

A

D. Food items served by waiter to individual, table side

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10
Q 
The most important consideration in menu planning is:
A. Meeting planner’s taste
B. Group’s taste
C. Budget
D. Local foods
A

B. Group’s taste

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11
Q 
The best type of breakfast service for a meeting with an extremely full agenda is:
A. Continental
B. Full service
C. Russian breakfast
D. Family style
A

A. Continental

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12
Q 
What is the most popular vegetable?
A. Broccoli
B. Green beans
C. Corn
D. Carrots
A

A. Broccoli

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13
Q

What is the ratio consumed of soft liquor to hard liquor?
A. 50/50
B. 60/40
C. 75/25

A

A. 50/50

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14
Q

For a luncheon, the BEST menu is:
A. Spaghetti and meat sauce
B. Pork chops and apple sauce
C. Grilled chicken salad

A

C. Grilled chicken salad

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15
Q 
What percentage of coffee drinkers prefer decaf?
A. 10%
B. 25%
C. 40%
D. 50%
A

C. 40%

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16
Q
  1. You are planning to provide your attendees with lunch, but today’s schedule is very tight. The best service method to expedite your lunch service is:
    A. Boxed lunch
    B. Plated meal with pre-set salads and dessert
    C. Buffet lunch
    D. Vouchers for hotel restaurant
A

B. Plated meal with pre-set salads and dessert

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17
Q 
You are planning a golf tournament for your attendees and would like to provide box lunches at the conclusion. The event will take place in San Antonio in August. The item you should you not include in the box lunch is:
A. Soft drinks
B. Potato salad
C. Brownies
D. Fried Chicken
A

B. Potato salad

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18
Q

Buffet meals tend to cost more because:
A. More staff is needed to clear plates
B. Attendees usually take more food than they can eat
C. The display tables are expensive to set up
D. More dishes are used

A

B. Attendees usually take more food than they can eat

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19
Q 
You should write a thank you note within \_\_\_\_ days
A. 7
B. 4
C. 3
D. 14
A

C. 3

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20
Q 
HOW stands for:
A. Hand over Web
B. High on Whatever
C. Higher Older Women
D. Handshake On Web
A

C. Higher Older Women

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21
Q 
When on a conference call, do not:
A. talk to people in the background
B. eat, drink, or spill anything
C. forget to identify yourself before speaking
D. all of the above
A

D. all of the above

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22
Q
  1. During your meeting, the most convenient area to set up your refreshment break is:
    A. in the meeting room
    B. in the area adjacent to the meeting room
    C. close to the service doors
    D. next to the registration area
A

B. in the area adjacent to the meeting room

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23
Q 
When a speaker or program is planned during breakfast, which option is best?
A. Full Buffet
B. Russian
C. Continental
D. Full Service
A

D. Full Service

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24
Q 
When using a continental breakfast buffet, the point at which a second buffet is set up is when attendance reaches:
A. 100
B. 150
C. 120
D. 200
A

C. 120

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25
Q 
Coffee by the gallon, and pastry by the dozen, are usually more economical than:
A. A theme break
B. Discretionary
C. A per person price
D. By the hour
A

C. A per person price

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26
Q 
5. For easy passage of wait staff, as well as access to the stage or head table, aisles between round tables should be a minimum of:
A. 36 inches
B. 35 inches
C. 32 inches
D. 42 inches
A

C. 36 inches

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27
Q 
Food functions are usually priced per person plus taxes and :
A. Overhead
B. Gratuities
C. Labor Charges
D. Tips
A

B. Gratuities

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28
Q 
When the organization pays a flat amount for the duration of the party, it is called:
A. A hosted bar on a per person basis
B. A hosted bar on a per drink basis
C. A cash bar
D. An open bar
A

A. A hosted bar on a per person basis

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29
Q 
The meal(s) you are most likely to schedule each day of a multi-day meeting is (are):
A. Breakfast
B. Dinner
C. Lunch
D. All of the above
A

C. Lunch

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30
Q 
You are planning a dinner for 1000. There will be a head table for 10, a dance floor, stage and bars set at each corner of the room. Five-foot rounds will be used for the general dining tables. How many attendees will be able to sit at each table?
A. 4 – 6
B. 10 – 12
C. 8 – 10
D. 5 – 7
A

C. 8-10

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31
Q 
If you are planning a reception and need to closely watch your expenses, the least expensive way to buy liquor is:
A. By the hour
B. By the drink
C. By the bottle
D. By the number of people
A

C. By the bottle

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32
Q 
When a cash bar is offered with a luncheon, approximately what percentage of the guests usually have a drink?
A. 40%
B. 20%
C. 30%
D. 10%
A

C. 30%

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33
Q

When cocktails and hors d’oeuvres are hosted, attendance of 80% can be anticipated.
What is the average consumption for one hour?
A. 1 – 2 drinks
B. 2 – 2.5 drinks
C. 2.5 – 3 drinks
D. 3 – 3.5 drinks

A

B. 2 – 2.5 drinks

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34
Q

Most groups consume what percentage of diet sodas on their breaks?
A. 10 – 25%
B. 25 – 40%
C. 50 – 75%

A

C. 50 – 75%

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35
Q 
A typical lunch takes:
A. 1 hour
B. 1 hour and 15 minutes
C. 1 hour and 30 minutes
D. 2 hours
A

B. 1 hour and 15 minutes

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36
Q 
16. Beverages should not exceed what percent of the total F&B cost?
A. 10%
B. 20%
C. 25%
D. 30%
A

B. 20%

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37
Q 
F&B guarantees should be made:
A. At the pre-con
B. 24 hours in advance
C. 48 hours in advance
D. 72 hours in advance
A

C. 48 hours in advance

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38
Q 
A service charge is:
A. taxable
B. non-taxable
C. the same as a tip
D. voluntary
A

A. taxable

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39
Q

When negotiating rates, it is not acceptable to:
A. Ask for a comp room
B. Negotiate prices more than 6 months in advance
C. Negotiate number of servers per table
D. Waive the gratuity

A

D. Waive the gratuity

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40
Q

What is the appropriate bartender to attendee ratio?
A. 1 per 25
B. 1 per 50
C. 1 per 100

A

C. 1 per 100

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41
Q 
Which one of the following helps save money on F&B total costs?
A. Not passing the hors d’oeuvres
B. Cut back on décor
C. Lengthen reception time
D. Omit the service charge
A

B. Cut back on décor

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42
Q

The average no-show rate is:
A. 1 – 3%
B. 3 – 5%
C. 5 – 10%

A

B. 3 – 5%

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43
Q

You are having chicken as the main entrée. You have ordered 50 bottles of Chardonnay. How many bottles of Merlot should you order?
A. 50
B. 25
C. 10

A

C. 10

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44
Q 
You are having sirloin steaks as your main entrée. You have ordered 100 bottles of red wine. How many bottles of white wine do you need?
A. 20
B. 10
C. None – everyone will drink red
D. 5
A

A. 20

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45
Q 
Which food should you always serve at your reception?
A. Fruit & Cheese tray
B. Mixed nuts
C. Onion rings and French fries
D. Carving station
A

A. Fruit & Cheese tray

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46
Q 
What is the break to meeting ratio in minutes?
A. 10 to 50
B. 15 to 45
C. 30 to 30
D. 10 to 60
A

A. 10 to 50

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47
Q 
Your opening session begins at 8am and you have scheduled a 10am refreshment break. Assorted soft drinks are to be served for 250 attendees. If your attendees are all physicians, what percentage of the soft drinks should be diet in this situation?
A. 35 – 45%
B. 10 – 15%
C. 25 – 30%
D. 50 – 75%
A

D. 50 – 75%

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48
Q 
How many attendees will typically stay for a cash bar reception at the usual cocktail hour?
A. 50%
B. 75%
C. 30%
D. 80%
A

A. 50%

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49
Q

Most hotels plan for one server per guests at dinner functions:
B. 20
C. 32
D. 30

A

C. 32

50
Q

Gratuity should be based on:
A. Your total catering bill including room rental
B. The total value of your program including guestroom consumption
C. Actual food and beverage revenue
D. What you feel the staff has earned based on their service

A

C. Actual food and beverage revenue

51
Q 
You are planning a combined conference between the Knights of Columbus and the Jewish Anti-Defamation League. The conference is scheduled for mid-November. At your luncheon you have selected roast sirloin for the entrée. Which dessert should you avoid?
A. Cheesecake
B. Apple pie
C. Chocolate cake
D. Fresh fruit
A

A. Cheesecake

52
Q 
You have scheduled a one-hour hosted reception preceding your group’s award banquet. Your registration for the conference is 1000. How many should attend the reception? How many pieces of light hors d’oeuvres should you order?
A. 800 / 5600
B. 800 / 9600
C. 500 / 3500
D. 500 / 6500
A

A. 800 / 5600

53
Q 
During the same event you are planning to have a hosted bar. How many bartenders should the facility schedule?
A. 8
B. 7
C. 3
D. 9
A

A. 8

54
Q 
For your reception of 100 you should instruct the banquet staff to provide seating for:
A. 25
B. 50
C. 10
D. 75
A

A. 25

55
Q 
You are planning for a one-hour reception with a cash bar at the usual cocktail hour after your meeting. There are 500 meeting attendees. How many drinks do you think will be consumed?
A. 225
B. 375
C. 625
D. 750
A

B. 375

56
Q 
Which of the following is voluntary on the part of the planner?
A. Tip
B. Gratuity
C. Tax
D. Service charge
A

A. Tip

57
Q

Which type of service requires the least space?
A. American
B. French
C. Russian

A

A. American

58
Q

A hospitality room is a place where spouses and guests can relax, obtain information, enjoy refreshments, socialize and obtain assistance. A hospitality room should also be:
A. Staffed with hired personnel so attendees get the most accurate information
B. Be aesthetically pleasing
C. Be located far away from other meeting activities so they are not bothered
D. Have refreshments located by the main meeting activities to allow for socializing

A

B. Be aesthetically pleasing

59
Q 
What type of wine is a Riesling?
A. Red
B. White
C. Burgundy
D. Rose
A

B. White

60
Q 
Handshakes should last:
A. 3 – 4 seconds
B. 1 second
C. 2 – 3 seconds
D. 1 – 2 seconds
A

C. 2 – 3 seconds

61
Q 
Always introduce:
A. Women before men
B. The oldest person first
C. The highest ranking person first
D. None of the above
A

C. The highest ranking person first

62
Q 
It is important that you do not:
A. reprimand in e-mails
B. e-mail friends
C. use punctuation
D. ever reply-to-all
A

A. reprimand in e-mails

63
Q 
The guest of honor:
A. Has his/her own table
B. Sits to the right of the host/hostess
C. Sits across from the host/hostess
D. Sits with his/her spouse
A

B. Sits to the right of the host/hostess

64
Q 
The American Flag:
A. Should always fly above other flags
B. Always flies to the right of other flags
C. Should be the only flag flown
D. None of the above
A

D. None of the above

65
Q

Use the meeting to predict/substantiate the value of your meeting

A

history

66
Q

Hotels need to know how much____ and _____ revenue your meeting will generate

A

food and beverage

67
Q

Hotel may ask you to do one of 3 things to ensure revenue:

A

 Guarantee a certain $ amount per group room night
 Guarantee a certain number of events (i.e., 2 breakfasts, one lunch, one dinner, one reception) for a set number of people
 Guarantee a food and beverage minimum

68
Q

Food and Beverage is the ______ greatest source of revenue for hotels

A

second

69
Q

Gratuities and _________ __________ are the same thing

A

Service Charges

70
Q

Gratuities usually range from __–____%.

A

17 – 22%

71
Q

Gratuities can also be added to _____ and _____.

A

audio visual and meeting room rental

72
Q

__________are given to the entire staff and are not taxable; _______ ______ are often shared with the staff and may be taxable

A

Gratuities/ Service Charges

73
Q

The catering and/or convention services departments usually take over arrangements ___-____ months before the event

A

12 – 18 months

74
Q

Be sure to explain the _________ of your food function to your catering managers

A

objective

75
Q

All menus and meals should be finalized______ in advance

A

30 days

76
Q

Most hotels require a final guarantee __-___ hours in advance

A

48 – 72

77
Q

Guarantee at ______ may be as close as 24 hours in advance

A

resorts

78
Q

__________ Plan: breakfast, lunch, and dinner, and sleeping rooms

A

 Full American

79
Q

_______________ Plan: breakfast, dinner, and sleeping rooms

A

Modified American

80
Q

Conference Centers provide all inclusive plans that include what?

A

F&B, AV, Meeting Room Rental, Sleeping Room

81
Q

Coffee- You can get __ 6-ounce cups per gallon

A

20

82
Q

Use the meeting to predict/substantiate the value of your meeting

A

history

83
Q

Hotels need to know how much____ and _____ revenue your meeting will generate

A

food and beverage

84
Q

Hotel may ask you to do one of 3 things to ensure revenue:

A

 Guarantee a certain $ amount per group room night
 Guarantee a certain number of events (i.e., 2 breakfasts, one lunch, one dinner, one reception) for a set number of people
 Guarantee a food and beverage minimum

85
Q

Food and Beverage is the ______ greatest source of revenue for hotels

A

second

86
Q

Facilities will usually negotiate food prices between ___-____ months out

A

3 - 12

87
Q

Gratuities usually range from __–____%.

A

17 – 22%

88
Q

Gratuities can also be added to _____ and _____.

A

audio visual and meeting room rental

89
Q

Be sure to explain the _________ of your food function to your catering managers

A

objective

90
Q

Most hotels require a final guarantee __-___ hours in advance

A

48 – 72

91
Q

Guarantee at ______ may be as close as 24 hours in advance

A

resorts

92
Q

__________ Plan: breakfast, lunch, and dinner, and sleeping rooms

A

 Full American

93
Q

_______________ Plan: breakfast, dinner, and sleeping rooms

A

Modified American

94
Q

Conference Centers provide all inclusive plans that include what?

A

F&B, AV, Meeting Room Rental, Sleeping Room

95
Q

Coffee- You can get __ 6-ounce cups per gallon

A

20

96
Q

American Service

A

o Less movement and space is required for this type of service
o Plated in the kitchen
o Food is served from the left, beverages from the right, remove from the right
 Remember: Left and fork have FOUR letters, spoon and right have FIVE letters, remove from right

97
Q

French Service

A 
o Uses serving pieces (usually silver)
o Heat, garnish, and serve food table side by server
o Impressive, but expensive
o Space and time intensive
o Not practical for banquets
98
Q

 Russian Service

A

o Food is fully prepared and pre-cut in the kitchen
o Food is served from platters
o Server can control portions and guests can get the amount of food they want
o Needs ample space for the servers to move about freely

99
Q

 English Service

A

o Similar to Russian
o Family Style
o Food is brought on a tray; either server or host cuts food
o Vegetables are placed on tables in bowls for guests to serve themselves

100
Q

Butler Service

A

o Passed on a tray
o Common for receptions
o Elegant
o Must choose appropriate foods (no sauce, etc.)
o Cuts back on consumption
 Can use on a few high priced items to add elegance and control consumption

101
Q

 Cafeteria Service

A

o Think Luby’s

102
Q

One buffet table for the ____first people

 If you have more than ____ people you need more than one buffet

A

100/ 120

103
Q

How much seating should you provide for a reception?

A

Seat for only 20 – 25%

104
Q

For a cash bar- Reception right after the meeting: approximately ____%will attend, drinking ___drinks per hour

A

50%, 1.5

105
Q

Open/Hosted bar- Reception right after the meeting: approximately ____will attend, drinking ___ drinks per hour, and ____ drinks in 1.5 hours

A

80%, 2.5, 3-3.5

106
Q

 Heavy drinkers – per ____, per ____ is better

A

person, hour

107
Q

Need one cocktail server per ___ people

A

50pple

108
Q

Need one wine steward for every __- tables

A

5 tables

109
Q

Count on ___ glasses of wine per bottle at a seated dinner

A

5 glasses

110
Q

Count on ___ bottle of wine per person at a seated dinner

A

1/2

111
Q

Need one cocktail server per ___ people

A

50pple

112
Q

Need one wine steward for every __- tables

A

5 tables

113
Q

Count on ___ glasses of wine per bottle at a seated dinner

A

5 glasses

114
Q

Count on ___ bottle of wine per person at a seated dinner

A

1/2

115
Q

For every 10 bottles of white; you need __ bottles of red

A

2 red

116
Q

If red meat is served, the ratio is 10 bottles of red to ___ bottles of white

A

2 white

117
Q

____ _____ statues outline your liability by providing bar service

A

Dram Shop

118
Q

Beverages should not exceed ____ of your entire F&B budget

A

20%

119
Q

The seat of honor is to the ____ of the hostess

A

right

120
Q

The second most important is to the ____of the hostess

A

left

121
Q

Guest of honor’s flag on the ___of the host’s flag

A

left

CMP Test (15 decks)

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