Banquet and catering management (correct answers)
T or F in terms of business volume bigger is not always better for caterers correct
answers True
T or F a caterer can operate without technology because technology cannot replace the
personal service that only people can provide correct answers False
Mega event catering is based in hotels and casinos not off premise sites T or F correct
answers False
T or F Staff loyalty can be best earned by expressing concern for them correct answers
True
T or F a leader is more like a thermometer then a thermostat correct answers False
Which of these statements is not true about various types of catering businesses one:
an off premise caterer can also be a drop off cater
2) Hot buffet caterers provide only food not servers or other event services
3).full-service refers to a catering company's ability to cook and serve food as well as
higher providers of other services as necessary correct answers Hot buffet caters
provide only food not servers or other event services
Major advantages for off premise catering as a profession can include:
1) ability to negotiate payment terms with clients
2) Limited to start up costs
3) additional revenue from arranging additional services rentals florals etc.
4) all of the above correct answers All of the above
What is an accommodator correct answers A private chef hired to prepare food for
parties
What are the five basic functions of managing a business correct answers The ability to
plan organize execute control and measure results
T or F if you satisfy our customers while charging a fair price and controlling costs
profits will follow correct answers True
True or false decision should help achieve the caterers firm goals and objectives correct
answers Trip
Before a discussion on menus begin caterers should qualify the client to be sure that no
time is wasted which of these is not a qualifying question
A) what is the vision for your party
B) what is the date of your party
C) where will your party be held
D)how many guests are you expecting correct answers What is the vision for your party
What is true regarding truth in menu laws correct answers Wait before cooking is
generally excepted term for portion sizes
What factors influence food trends which then influence the catering field correct
answers Unemployment rates and the economy
T or F you don't necessarily have to have a DB a or fictitious name registration to be a
caterer correct answers True
What does one rule about setting up tables and buffet displays correct answers Don't
overlook places like flea markets and hardware stores for offbeat Decour
T or F caterers whose businesses have few unemployment claims pay a lower rate for
this type of insurance than those with more claims correct answers True
, When determining how much extra food to order and prepare keep in mind that a: the
smaller the group the larger the percentage of overage
B) The larger the group the smaller percentage of overage
C) The caterer should provide between five and 20% extra for each menu item
D) all of the above correct answers All of the above
What is the proper portion size for a starch or vegetable as a side dish correct answers
2 to 4 ounces
A caterer needs 53 ounce orders of carrots carrots have a yield of 70% how many
pounds of carrots will be needed correct answers 14 pounds
T or F at the end of an event foods that should be discarded are foods that have not
been kept below 40° or above 140° foods that have been left out on buffets and those
that clearly do not appear to be fresh any longer or individual unwrapped portions that
have been served to customers but not obviously went untouched correct answers True
all should be discarded
T or F a caterers whose business have few unemployment claims pay a lower rate of
this type of insurance than those with more claims correct answers True
A conditional release means if your business closes or moves you can allow someone
else to take over the remaining lease terms correct answers False
Tea or your company might have to pay both state and federal unemployment taxes
depending on the state where you are doing business correct answers True
T or F Return check fees should be part of the catering contract terms correct answers
True
T or F tips for servers and or bartenders do not need to be addressed in the contract if
the servers and bartenders will not be tipped correct answers False
T or F what to do with leftovers and unopened beverages should be spelled out in the
contract correct answers True
T or F a full floor plan or seating chart is not part of the contract because it is typically
prepared much later than the contract correct answers False
T or F the majority of catering related errors occur from changes made after the original
order has been placed correct answers True
Most municipalities require this type of official clearance to ensure that the physical
location of the business conforms to local laws correct answers Zoning permit
In a catering proposal or contract what is the importance of the minimum guarantee
correct answers It protects the caterer if the number of guests decreases
The severability clause in a catering contract insurers what correct answers States that
even if the court finds part of the contract unenforceable the rest remains valid
T or F In some instances it may be necessary for a caterer to cancel or postpone an
event under extreme circumstances like a labor strike a natural disaster or a personal
tragedy correct answers True
Drama shop laws state that those who serve alcohol must take some responsibility of its
downside responsible care must be used to not serve the following people those who
are under age or those who are already intoxicated or those with a known drinking
problem or all of the above correct answers All of the above
Blood alcohol levels of the following amounts are enough to determine convictions for
DUI correct answers .08 to .10
A brand-name for cognac is correct answers Martel
T or F in terms of business volume bigger is not always better for caterers correct
answers True
T or F a caterer can operate without technology because technology cannot replace the
personal service that only people can provide correct answers False
Mega event catering is based in hotels and casinos not off premise sites T or F correct
answers False
T or F Staff loyalty can be best earned by expressing concern for them correct answers
True
T or F a leader is more like a thermometer then a thermostat correct answers False
Which of these statements is not true about various types of catering businesses one:
an off premise caterer can also be a drop off cater
2) Hot buffet caterers provide only food not servers or other event services
3).full-service refers to a catering company's ability to cook and serve food as well as
higher providers of other services as necessary correct answers Hot buffet caters
provide only food not servers or other event services
Major advantages for off premise catering as a profession can include:
1) ability to negotiate payment terms with clients
2) Limited to start up costs
3) additional revenue from arranging additional services rentals florals etc.
4) all of the above correct answers All of the above
What is an accommodator correct answers A private chef hired to prepare food for
parties
What are the five basic functions of managing a business correct answers The ability to
plan organize execute control and measure results
T or F if you satisfy our customers while charging a fair price and controlling costs
profits will follow correct answers True
True or false decision should help achieve the caterers firm goals and objectives correct
answers Trip
Before a discussion on menus begin caterers should qualify the client to be sure that no
time is wasted which of these is not a qualifying question
A) what is the vision for your party
B) what is the date of your party
C) where will your party be held
D)how many guests are you expecting correct answers What is the vision for your party
What is true regarding truth in menu laws correct answers Wait before cooking is
generally excepted term for portion sizes
What factors influence food trends which then influence the catering field correct
answers Unemployment rates and the economy
T or F you don't necessarily have to have a DB a or fictitious name registration to be a
caterer correct answers True
What does one rule about setting up tables and buffet displays correct answers Don't
overlook places like flea markets and hardware stores for offbeat Decour
T or F caterers whose businesses have few unemployment claims pay a lower rate for
this type of insurance than those with more claims correct answers True
, When determining how much extra food to order and prepare keep in mind that a: the
smaller the group the larger the percentage of overage
B) The larger the group the smaller percentage of overage
C) The caterer should provide between five and 20% extra for each menu item
D) all of the above correct answers All of the above
What is the proper portion size for a starch or vegetable as a side dish correct answers
2 to 4 ounces
A caterer needs 53 ounce orders of carrots carrots have a yield of 70% how many
pounds of carrots will be needed correct answers 14 pounds
T or F at the end of an event foods that should be discarded are foods that have not
been kept below 40° or above 140° foods that have been left out on buffets and those
that clearly do not appear to be fresh any longer or individual unwrapped portions that
have been served to customers but not obviously went untouched correct answers True
all should be discarded
T or F a caterers whose business have few unemployment claims pay a lower rate of
this type of insurance than those with more claims correct answers True
A conditional release means if your business closes or moves you can allow someone
else to take over the remaining lease terms correct answers False
Tea or your company might have to pay both state and federal unemployment taxes
depending on the state where you are doing business correct answers True
T or F Return check fees should be part of the catering contract terms correct answers
True
T or F tips for servers and or bartenders do not need to be addressed in the contract if
the servers and bartenders will not be tipped correct answers False
T or F what to do with leftovers and unopened beverages should be spelled out in the
contract correct answers True
T or F a full floor plan or seating chart is not part of the contract because it is typically
prepared much later than the contract correct answers False
T or F the majority of catering related errors occur from changes made after the original
order has been placed correct answers True
Most municipalities require this type of official clearance to ensure that the physical
location of the business conforms to local laws correct answers Zoning permit
In a catering proposal or contract what is the importance of the minimum guarantee
correct answers It protects the caterer if the number of guests decreases
The severability clause in a catering contract insurers what correct answers States that
even if the court finds part of the contract unenforceable the rest remains valid
T or F In some instances it may be necessary for a caterer to cancel or postpone an
event under extreme circumstances like a labor strike a natural disaster or a personal
tragedy correct answers True
Drama shop laws state that those who serve alcohol must take some responsibility of its
downside responsible care must be used to not serve the following people those who
are under age or those who are already intoxicated or those with a known drinking
problem or all of the above correct answers All of the above
Blood alcohol levels of the following amounts are enough to determine convictions for
DUI correct answers .08 to .10
A brand-name for cognac is correct answers Martel
