Deck 9: Food and Beverage

Question 1

How long should a typical dinner event last?

A) Two hours
B) Two hours and 30 minutes
C) One hour and 30 minutes
D) One hour

Answer 1

Two hours

Question 2

Typically, which of the following consists of bread or pastry, and juice and/or coffee?

A) Brunch
B) Continental breakfast
C) Breakfast buffet
D) Full breakfast

Answer 2

Continental breakfast

Question 3

What is a plated buffet?

A) Pre-plated food on a buffet table, which guests pick up
B) Food arranged on tables that guests can serve themselves
C) A combination of expensive and inexpensive items on a buffet table
D) Pre-plated food served to seated guests from a buffet table

Answer 3

Pre-plated food on a buffet table, which guests pick up

Question 4

As a result of the Tailhook Scandal:

A) Hotels were required to have a written sexual harassment policy.
B) Hospitality suites cannot operate for private parties.
C) Hospitality suites must be supervised by hotel staff at all times.
D) Hotels could no longer claim ignorance concerning parties on the property.

Question 5

What is a well brand?

A) House liquor
B) High-quality liquor
C) Mid-priced liquor
D) None of the above

Question 6

How many hors d'oeuvres will a guest that is a light eater consume during a reception that is less than two hours with dinner following?

A) 11 plus
B) 3 to 4 pieces
C) 5 to 7 pieces
D) 8 to 10 pieces

Question 7

Catering at a facility that has its own permanent kitchens and function rooms is:

A) Catered events
B) Off-premise catering
C) On-premise catering
D) Conference catering

Question 8

What is the space requirement for a comfortably crowded reception?

A) 5 ½ to 6 square foot per person
B) 7 ½ square foot per person
C) All of the above
D) None of the above

Question 9

The following are all types of table in a room setup except:

A) Rounds
B) Rectangle
C) Half moon
D) Serpentine

Question 10

What is hand service?

A) Seated guests are served by a server wearing white gloves.
B) Servers at the buffet table wear white gloves to hand dishes to guests.
C) Servers wearing white gloves pass trays of hot hors d'oeuvres to guests.
D) Guests pass or "hand" items around the table family style.

Question 11

High-quality, expensive liquors such as Crown Royal or Hanger One Vodka are known as:

A) Call brands
B) Premium brands
C) Well brands
D) None of the above

Question 12

This typically includes an assortment of breads and pastries, juice and coffee.

A) Box Lunch
B) Continental Breakfast
C) Brunch
D) French Service

Question 13

In this service, guests are seated, and large serving platters and bowls of food are placed on the dining table by servers.

A) Restaurant Russian Service
B) Family style / English Service
C) Banquet French Service
D) Plated / American Style Service

Question 14

In this service, guests are seated, foods are cooked tableside on a rechaud that is on a gueridon.

A) Restaurant Russian Service
B) Family style / English Service
C) Plated / American Style Service
D) Banquet French Service

Question 15

This is the most functional, most common, most economical, and most efficient type of service.

A) Restaurant Russian Service
B) Banquet French Service
C) Family style / English Service
D) Plated / American Style Service

Question 16

In this service, guests are seated; platters of food are assembled in the kitchen; servers take the platters to the tables and serve from the left.

A) Plated / American Style Service
B) Family style / English Service
C) Banquet French Service
D) Restaurant Russian Service

Question 17

These are also known as "house liquors."

A) Premium brands
B) Craft brands
C) Well brands
D) Call brands

Question 18

These are liquors priced in the midrange and generally asked for by name.

A) Premium brands
B) Well brands
C) Craft brands
D) Call brands

Question 19

Aisles between tables and around food and beverage stations should be a bare minimum of:

A) 2 feet
B) 3 feet
C) 4 feet
D) 5 feet

Question 20

When planning a menu, you should use your personal preferences.

Question 21

The text recommends that a way to sve money on food and beverage is to make receptions shorter- reducing the before dinner reception from two hours to one.

Question 22

According to the food consumptions guidelines in this chapter, a light eater will eat 8 + hors d'oeuveres in a 2-hour reception with dinner following.

Question 23

According to the food consumptions guidelines in this chapter, a heavy eater will eat 16 + hors d'oeuveres in a 2-3 hour reception with no dinner following.

Question 24

Well Brands are generally the most expensive brands of liquor.

Question 25

One bar or bartender per every 100 guests is standard and recommended.

Question 26

Under Family Style/English Service, guests are seated, and large serving platters and bowls of food are placed on the dining table by the servers. Guests pass the food around the table, and a host often will carve the meat.

Question 27

Catered events generally have one host and one bill and most attendees eat the same meal.

Question 28

Most meals are catered off-premises during a meeting.

Question 29

Box lunches are normally only available for carrying away from the hotel to an off premise location.

Question 30

Beverage service is always offered at receptions.

Question 31

Vegans will not eat anything from any animal source, but will eat honey because it is only an animal by-product.

Question 32

Beverages sold per person is the least expensive method for the event professional.

Question 33

"Corkage"is defined as the fee added to liquor brought into the hotel but not purchased from the hotel.

Question 34

According to the text, underground hospitality suites can be a positive event component because of the revenue gained.

Question 35

Match the styles of food service to their descriptions.

-Buffet

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 36

Match the styles of food service to their descriptions.

-Attended buffet / Cafeteria

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 37

Match the styles of food service to their descriptions.

-Combination buffet

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 38

Match the styles of food service to their descriptions.

-Action stations

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 39

Match the styles of food service to their descriptions.

-Reception

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 40

Match the styles of food service to their descriptions.

-Family style / English service

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 41

Match the styles of food service to their descriptions.

-Plated / American service

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 42

Match the styles of food service to their descriptions.

-Butler service

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 43

Match the styles of food service to their descriptions.

-Hand service

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 44

Match the styles of food service to their descriptions.

-Banquet Russian Service

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.

Question 45

What are some issues to consider when planning for food and beverage during an event?

Question 46

Discuss the differences between on-premise and off-premise catering.

Question 47

Discuss the importance of food and beverage attrition.