CMM Food & Beverage Management 1 — Questions and Answers
Question 1: What is a 'Banquet Event Order' (BEO) primarily used for?
- Recording attendee dietary preferences in the registration system
- A detailed document from the venue specifying all food, beverage, setup, and service arrangements for each function (Correct answer)
- A legal contract replacing the master hotel agreement
- A monthly invoice for ongoing catering services
Correct answer: A detailed document from the venue specifying all food, beverage, setup, and service arrangements for each function
A BEO is the venue's internal work order and the planner's confirmation document, detailing every aspect of a catered event from menu and quantities to room setup and timing.
Question 2: What does the term 'guaranteed number' mean in food and beverage contracts?
- The maximum number of guests the venue will accept
- The minimum number of meals the planner commits to paying for, regardless of actual attendance (Correct answer)
- The number of complimentary meals included in the contract
- The number of waitstaff guaranteed to serve the event
Correct answer: The minimum number of meals the planner commits to paying for, regardless of actual attendance
The guaranteed number is the headcount the planner commits to paying for; the venue prepares a percentage above this number but bills based on the guarantee or actual count, whichever is higher.
Question 3: A meeting planner should submit the final guaranteed number to the venue how many hours before the event (industry standard)?
- 72 hours (Correct answer)
- 24 hours
- 1 week
- At the time of signing the contract
Correct answer: 72 hours
The industry standard for submitting the final F&B guarantee is 72 hours (three business days) before the event, allowing the venue time to order and prepare sufficient quantities.
Question 4: What is a 'per person' pricing model for food and beverage?
- A flat fee for the entire event regardless of attendance
- A price charged for each attendee that includes a set menu or package of food and beverage items (Correct answer)
- A pricing model where each guest orders individually from a menu and pays separately
- A surcharge applied only to VIP guests
Correct answer: A price charged for each attendee that includes a set menu or package of food and beverage items
Per person pricing sets a fixed cost for each confirmed attendee and simplifies budgeting by bundling food, beverage, and sometimes service charges into one per-head rate.
Question 5: Which of the following is NOT typically included in a quoted food and beverage price per person?
- Food items and non-alcoholic beverages
- Service charge (gratuity) and applicable taxes
- Complimentary parking for all attendees (Correct answer)
- Non-alcoholic beverage refills
Correct answer: Complimentary parking for all attendees
Parking is a separate facility charge unrelated to food and beverage pricing; service charges, taxes, and beverage refills are commonly factored into or added to F&B per-person quotes.
Question 6: What is the best practice for managing attendees with food allergies at a catered event?
- Announcing all menu ingredients verbally at the start of each meal
- Collecting dietary restrictions during registration and coordinating with the venue to provide clearly labeled alternatives (Correct answer)
- Asking attendees to bring their own allergy-safe food
- Offering only a single safe menu option for all attendees
Correct answer: Collecting dietary restrictions during registration and coordinating with the venue to provide clearly labeled alternatives
Collecting dietary needs during registration allows planners to work with catering in advance to provide safe, appropriate meal options, reducing risk and improving the attendee experience.
CMM Food & Beverage Management 1
What is a 'Banquet Event Order' (BEO) primarily used for?