CMM Food & Beverage Management 2 — Questions and Answers
Question 1: What is 'consumption bar' service at an event?
- A bar where attendees pay individually for their own drinks
- A hosted bar arrangement where the client pays only for the actual volume of beverages consumed (Correct answer)
- A bar that serves only non-alcoholic beverages
- A bar service limited to beer and wine only
Correct answer: A hosted bar arrangement where the client pays only for the actual volume of beverages consumed
A consumption bar bills the client based on the actual number of drinks served, which can save money for lower-drinking groups compared to a flat per-person open bar price.
Question 2: Which type of bar arrangement poses the greatest cost risk for a meeting planner?
- Cash bar where guests pay individually
- Consumption bar where the client pays per drink served (Correct answer)
- Open bar with a flat per-person rate
- Limited bar offering beer and wine only
Correct answer: Consumption bar where the client pays per drink served
A consumption bar can exceed budget if attendees drink more than anticipated, while a flat per-person rate caps the client's exposure regardless of actual consumption.
Question 3: What does 'service charge' on a hotel F&B invoice represent?
- A fee for using outside catering vendors
- A mandatory percentage added to the food and beverage total, which may be distributed as gratuity or retained by the hotel (Correct answer)
- A charge for setting up and tearing down tables
- A fee charged per serving station
Correct answer: A mandatory percentage added to the food and beverage total, which may be distributed as gratuity or retained by the hotel
Service charges (typically 20–25%) are added to F&B totals; state law and hotel policy determine how much goes to staff as gratuity versus how much the hotel keeps as revenue.
Question 4: A 'coffee break' function at a conference is best planned with which quantity guideline?
- One cup of coffee per attendee total for the event
- Approximately two to three cups of coffee and associated beverages per person per break (Correct answer)
- One gallon of coffee per 20 attendees
- No beverage quantities are needed; the venue decides
Correct answer: Approximately two to three cups of coffee and associated beverages per person per break
Industry planning guidelines suggest approximately 2–3 cups of hot or cold beverages per person per break to avoid running out and to account for varying individual consumption.
Question 5: What is the purpose of a 'food and beverage minimum' in a venue contract?
- To limit the amount of food that can be ordered
- To guarantee the venue a minimum revenue from catering, which may apply toward room rental fees (Correct answer)
- To set the maximum budget the planner can spend on food
- To define the minimum quality standard for menu items
Correct answer: To guarantee the venue a minimum revenue from catering, which may apply toward room rental fees
An F&B minimum commits the group to spending a set dollar amount on catering; meeting or exceeding it often waives or reduces room rental fees, making it a key negotiating lever.
Question 6: Which of the following is the most effective way to reduce food and beverage costs without reducing quality?
- Cutting the number of meal functions entirely
- Selecting a buffet instead of plated service, reducing portion sizes, and choosing seasonal or local ingredients (Correct answer)
- Eliminating vegetarian options to simplify menus
- Shortening all meal breaks to 15 minutes
Correct answer: Selecting a buffet instead of plated service, reducing portion sizes, and choosing seasonal or local ingredients
Buffet service reduces labor costs, seasonal and local ingredients cost less than imported items, and right-sizing portions minimizes waste while maintaining perceived quality.
CMM Food & Beverage Management 2
What is 'consumption bar' service at an event?