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CMP Test > Chapter 9 > Flashcards

Chapter 9 Flashcards

1
Q

Two-Tiered SetUp

A

A seating arrangement with a row of seats on low risers around a boardroom setup.

A very space-intensive setup.

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2
Q

U-Shape Setup

A

Series of tables setup in the shape of the letter “U” with chairs set around one or both sides.

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3
Q

Banquet Captain

A

Person in charge of banquet service at food functions. For small functions, also serves as maitred. For larger functions, maybe responsible for a specific area of the dining room.

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4
Q

English Breakfast

A

A larger, hearty breakfast that includes juice, fruit, hot and cold cereal, eggs, meat (often fish) pastries with jellies and preserves, and made to order foods such as omelets & crepes, and hot beverages.

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5
Q

Gluten Free

A

A diet that excludes the protein gluten, which is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).

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6
Q

Gratuity

A

A payment to signify good service.

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7
Q

Hard Close

A

A specific time when the bar is closed at an event and can no longer serve guests alcoholic beverages.

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8
Q

Kosher

A

Food prepared according to Jewish dietary laws and restrictions.

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9
Q

On Consumption

A

A term used in food & beverage that refers to the purchasing option based on the amount utilized by the group. The organization pays for the food and beverage based on the actual food and beverage served.

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10
Q

Over-Set Gaurantee

A

Number of covers set over the gaurantee paid for by the client only if actually consumed.

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11
Q

Reception

A

Stand-up social functions where beverages and light foods are served. Foods may be presented on small buffet tables or passed by servers. May precede a meal function.

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12
Q

Ticket Exchange

A

Banquet-control procedure whereby guests exchange an event coupon from their registration packet for an actual event ticket and seat assignment. Increases control. Also tends to reduce the number of no shows to provide more accurate gaurantees.

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13
Q

Tip

A

Voluntary and selective amount of money given at will for special or excellent service.

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14
Q

Vegan

A

An individual who does not consume any animal products, including meat and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics and soaps derived from animal products.

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15
Q

Vegetarian

A

An individual who does not eat meat but may consume animal-by-product such as dairy.

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16
Q

Split Island Booth

A

A pennisula booth that backs onto another pennisula booth.

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17
Q

Podium

A

Raised platform where a speaker stands when delivering his or her remarks.

Often confused with a lectern.

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18
Q

Riser

A

Raised platform (dais/podium)

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19
Q

Russian Service

A

Banquet Russian: the food is fully prepared in the kitchen.
- All courses are served either from platters or an Ecoffier dish.
- Tureens are used for soup and special bowls for salad.
- Server places the proper plate in front of the guests
- Server returns with a tray of food and moving counter-clockwise around the table, serves the food from the guests’ left with their right hand.
- Server controls the amount served to guest.

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20
Q

Platform

A

Also known as riser.

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21
Q

Plated Service

A

AMERICAN SERVICE:

Foods arranged on individual plates in the kitchen and then served to guests seated at a table.

22
Q

Open (Hosted) Bar

A

Private room bar set up where guests do not pay for their drinks.

Host or sponsored bar.

23
Q

Action Station

A

Chef’s prepare foods to order and serve them fresh to guests.

Performance Stations, Carving Stations or Exhibition Cooking

24
Q

Auditorium or Theater Style Setup

A

Seating arrangements where chairs are arranged in rows facing head table, stage, or speaker. Variations are semi-circular v-shaped.

Theater setup

25
Q

Banquet Seating

A

Seating arrangement where typically a grouping of rounds is set in such a way as to facilitate the serving of food, most often a hexagonal or square pattern.

26
Q

Boardroom (Conference) Setup

A

A room set permanently in a conference configuration with a fixed table and executive seating.

27
Q

Buffet

A

Assortment of foods offered on a table, self served

28
Q

Butler Service

A

1) Servers offer a variety of both hot & cold hors d’oeuvres on platters to guests at receptions

2) A style of table service where guests serve themselves from platters presented by servers.

3) Specialized in-room service offered by a hotel.

29
Q

Cafeteria Service

A

A food service operation in which customers carry their own trays and select foods from a display counter or counters. it is similar to a buffet by food is served by attendants.

30
Q

Cash Bar

A

Private room bar set up where guests pay for drinks individually.

31
Q

Combination Bar

A

Open Bar with cash component.

Example - limited number of hosted tickets followed by a cash bar.

IE - Director Party

32
Q

Concession

A

1) Merchandise or refreshments sold on site to individuals in conjunction with an event.

2) Contractual agreement where one party provides something of value to the other party in exchange for something else, pending certain conditions.

33
Q

Continental Breakfast

A

Light morning meal consisting of pastries, juices and hot beverages.

Usually served buffet style.

34
Q

Crescent Round Setup

A

Seating at round tables with chairs places to two thirds to three quarters of the table and no seating with backs to the speaker. Used for banquet-to-meeting or meeting-to-banquet quick set.

Half setup

35
Q

Dais

A

Raised platform usually above the floor of a hall or larger room.

Podium or riser

36
Q

Decor

A

Props, lighting, or other decorative elements used to create a theme ambiance or mood at a function or special event.

37
Q

Decorations

A

Smaller elements in event design from centerpieces on a dining table to small elements in lounge groupings and reception settings.

38
Q

Family-Style (English) Service

A

Platters and bowls of foods are set onthe dining tables, from which guests serve themselves. Usually involves guests passing the containers to each other.

39
Q

Food Safety

A

Food Production, delivery cooking temperatures and allowable service times on buffets designed to ensure that food pathogens are eliminated and food is safe for consumption.

40
Q

Food Stations

A

An area which may be themed to a specific food type or style or preparation. An action station is one where the chef’s cooks, slice or otherwise prepares food at the time of service.

41
Q

French Service

A

Style of food service in this pattern of service platters of food are composed in the kitchen.
- Each food item is then served from the guest’s left by the server from the platters to individual plates.
- Involves the use of serving pieces, heating and garnishing of food table - side by a captain and the serving of food on a heated plate which is then served to other guest.

Entrees - From the Right
Bread/Butter/Salad - From the Left
Beverages - From the Right

42
Q

Full Buffet Breakfast

A

Usually the most expensive option and includes the greatest variety of food selections, which should be customized for the profile of the attendees.

43
Q

Full Service Breakfast

A

Attendees are seated at one-time with a combination of pre-set and plated service. This option is best when there is a speaker or program planned.

44
Q

Ganging Menus

A

When two or more groups in facility have the same menu.

45
Q

Gauranteed Number

A

A promise of committment to provide a minimum amount of sleeping rooms, F&B or other revenues. Usually there is financial liability if the committment is not met.

46
Q

Herringbone Setup

A

Seating arrangement in which chairs are arranged in rows slanted in a v-shaped and separated by a center aisle. They face the head table or speaker.

Chevron or V-Shape

47
Q

Hollow-Square Setup

A

Seating arrangement of tables set in a square (or rectangle) with chairs places around the outside of the table. Center (inside) table is hollow.

48
Q

Horseshoe Setup

A

Tables set up in rounded U-Shape with chairs placed outside. Chairs inside if needed.

U-Shape Setup

49
Q

Ingress

A

Way of entering.

50
Q

Lectern

A

A stand upon which a speaker may rest notes or books. May be standing, which rests on the floor, or table-top which is placed on a table often confused with podium.

51
Q

Liquor License

A

A license authorizing the holder to sell alcoholic beverages.

52
Q

Music License

A

Control of the performance of musical compositions by the composers and authors through granting of a license to perform. Controlled by copyright laws.

CMP Test (13 decks)

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