Test 2 venue management holt 2023 questions and answers
A ticket is a limited contract between a guest and the venue.
True
Reserved seating in a venue establishes a separate ticket for every seat at the
event.
True
The secondary ticket market was developed as a residual of the re-sale or
scalping of tickets by people who originally purchased the tickets from a primary,
authorized ticket sales organization.
True
The practice of dynamic pricing involves the manipulation of prices in order to
price tickets and seating locations differently based on customer demand.
True
If the promoter/team is giving away complimentary tickets, it is imperative that
the tickets reflect a $0/zero value, which would indicate they are not eligible for a
refund if the event were to be cancelled.
True
It is illegal to scalp a ticket for any event at any venue in the United States.
False
The __________refers to the maximum number of people allowed by code in any
given venue or area of the venue.
Capacity Rating
The "drop count" refers to which of the following:
Number of tickets that were torn/scanned as guests entered the building
A disadvantage of general admission seating is that:
Safety and crowd control issues may occur.
General admission seating in a venue for an event refers to:
Tickets sold for an event where guests sit/stand based on a first-come, first-served
basis.
Since venues do not receive a percentage, merchandise sales are not generally
considered an ancillary revenue source in a public assembly venue.
False
The number and location of concession stands in a public assembly venue are
not important if the prices are inexpensive.
False
Under U.S. law, it is illegal for public assembly venue management to negotiate
an exclusive vending agreement with liquor manufacturers and distributors, but
they are permitted to have exclusive vending agreements for beer and wine
manufacturers and distributors.
False
The most common form of an annual food and beverage contract is where the
venue receives a percentage of net sales.
False
Food and beverage per caps are calculated by dividing the total food and
beverage sales by the number of tickets sold.
A ticket is a limited contract between a guest and the venue.
True
Reserved seating in a venue establishes a separate ticket for every seat at the
event.
True
The secondary ticket market was developed as a residual of the re-sale or
scalping of tickets by people who originally purchased the tickets from a primary,
authorized ticket sales organization.
True
The practice of dynamic pricing involves the manipulation of prices in order to
price tickets and seating locations differently based on customer demand.
True
If the promoter/team is giving away complimentary tickets, it is imperative that
the tickets reflect a $0/zero value, which would indicate they are not eligible for a
refund if the event were to be cancelled.
True
It is illegal to scalp a ticket for any event at any venue in the United States.
False
The __________refers to the maximum number of people allowed by code in any
given venue or area of the venue.
Capacity Rating
The "drop count" refers to which of the following:
Number of tickets that were torn/scanned as guests entered the building
A disadvantage of general admission seating is that:
Safety and crowd control issues may occur.
General admission seating in a venue for an event refers to:
Tickets sold for an event where guests sit/stand based on a first-come, first-served
basis.
Since venues do not receive a percentage, merchandise sales are not generally
considered an ancillary revenue source in a public assembly venue.
False
The number and location of concession stands in a public assembly venue are
not important if the prices are inexpensive.
False
Under U.S. law, it is illegal for public assembly venue management to negotiate
an exclusive vending agreement with liquor manufacturers and distributors, but
they are permitted to have exclusive vending agreements for beer and wine
manufacturers and distributors.
False
The most common form of an annual food and beverage contract is where the
venue receives a percentage of net sales.
False
Food and beverage per caps are calculated by dividing the total food and
beverage sales by the number of tickets sold.
