PMM 6E Chp. 13

Question 1

Common Allergenic Foods

Answer 1

Milk
Eggs
Fish
Wheat
Peanuts
Tree Nuts
Soybeans
Crustacean shellfish

Question 2

Common Diets

Answer 2

Lacto-ovo Vegetarian - does not eat meat but may consume animal by-products such as dairy and eggs
Lacto Vegetarian - does not eat meat and eggs, but may consume dairy
Vegan - does not consume or utilize any animal products or by-products
Kosher - food prepared according to Jewish dietary laws and restrictions
Gluten free - food that excludes the protein gluten
Diabetic - the diet of someone with diabetes who must have a proper balance of carbs, protein, and fat.
Religious Preferences - Many faith based groups restrict consumption of certain F&B groups.

Question 3

Continental Breakfast

Answer 3

Popular because it is fast and encourages prompt attendance at morning meetings. Usually run for 30 to 60 minutes

Question 4

Full Breakfast Buffett

Answer 4

Features 2 or 3 types of meat, 2 or 3 style of eggs, one potato dish, 3 to 6 types of bread or pastry, cereal, fresh fruit, yogurt, juices, coffee, and tea. 60 minutes

Question 5

English Breakfast

Answer 5

Same foods as full breakfast plus action stations (i.e. waffles, crepes, omelets). 60 minutes

Question 6

Full Served Breakfast

Answer 6

Seated breakfast to kickoff a meeting

Question 7

Luncheon

Answer 7

Provide attendees the convenience of remaining on the property and ready for the afternoon session. 90 minute time period

Question 8

Receptions

Answer 8

Events where seating is limited and have the purpose of allowing attendees to mingle and network.

Question 9

Food Trends

Answer 9

Locally sourced meats & seafood
Locally grown produce
Environmentally sustainability
Healthful kid’s meals
Gluten free cuisine
Hyper-local sourcing
Children’s nutrition
Non-wheat noodles/pasta
Sustainable seafood
Farm/estate branded items

Question 10

Cafeteria Service

Answer 10

Attendees carry their own trays and select food from a display counters. Similar to a buffet

Question 11

Butler Service

Answer 11

Servers move among guests to serve food and beverages to guests (American Service). Servers hold platter and guests serve themselves (Australian service)

Question 12

Family Style

Answer 12

Platters and bowls of food are set on the table from which guests serve themselves.

Question 13

Russian Service

Answer 13

Food is placed on platters in the kitchen. Tureens are used to serve soup and special bowls for salad. Servers place the appropriate plate in front of the guest for each course. Serve from platters moving counter clockwise around the table. Serving from guests left with the right hand. The server controls the portions

Question 14

American Plated Service

Answer 14

Food is plated in the kitchen and placed before each guest. Side dishes are used for bread and salad. Food is served from the left, beverages from the right. All items are removed from the right

Question 15

French Service

Answer 15

Similar to Russian, however. This service pattern platters of food are prepared in the kitchen. Once in the dining room servers serve the food from the platters to the guest’s plates then serve the plated food item from guest’s left.

Question 16

Pre-set Service

Answer 16

Allows plated food to be placed on the banquet tables prior to the seating of guests. Reduces serving time. This works best with a plated menu. Consulting with chef is important. Pre-set items can withstand 20 to 30 minutes before event begins

Question 17

Synchronized Service (a.k.a. Hand Service)

Answer 17

Requires one server for each seated guest. Servers carry one plate to the table and upon signal the plates are set in front of the guests simultaneously.

Question 18

Buffet Service

Answer 18

An assortment of foods is offered on display tables and is self served. The guests are moving about. Sufficient space is required. One buffet is needed for every 100 guests.

Question 19

Over-set Guarantee

Answer 19

The percentage of guests that the caterer will prepare for beyond the guarantee number to accommodate additional or unexpected guests. Average over-set is 5 to 10%

Question 20

Formal Seating Method

Answer 20

The meeting organizer pre-determines where each guest will be seated. Seating list is required in alpha order and table chart. Escort cards may be used.

Question 21

Cash (no-host) Bar

Answer 21

A bar in which the guest pays the bartender directly or presents a ticket for each drink.

Question 22

Open (hosted) Bar

Answer 22

Consumption increases as does cost.

Question 23

Per Person Package

Answer 23

Organization pays a flat amount per person for a set number of hours.

Question 24

On Consumption

Answer 24

The cost for this option is totaled at the end and presented to the host.

Question 25

Limited Consumption Bar

Answer 25

The host organization establishes limits to the open bar which may include a time limit a fixed cost or limited selection. When limit is reached the bar closes or is converted to a cash bar.