CMM Food & Beverage Management 1 — Questions and Answers
Question 1: When calculating food quantities for a buffet reception, a meeting planner should generally plan for approximately how many pounds of food per person for a heavy appetizer reception lasting two hours?
- 0.25–0.5 lbs
- 0.75–1 lb (Correct answer)
- 1.5–2 lbs
- 2.5–3 lbs
Correct answer: 0.75–1 lb
For a heavy appetizer or cocktail reception, industry standard is 0.75–1 lb of food per person to ensure adequate coverage without excessive waste.
Question 2: Which F&B contract clause protects a meeting planner if food quality or quantity does not meet the agreed-upon standards?
- Attrition clause
- Performance guarantee clause (Correct answer)
- Force majeure clause
- Indemnification clause
Correct answer: Performance guarantee clause
A performance guarantee clause specifically holds the venue or caterer accountable for delivering the agreed food quality and quantity.
Question 3: A meeting planner is negotiating a hotel F&B minimum. What does the 'food and beverage minimum' typically represent?
- The lowest per-person cost for a meal
- The minimum number of attendees required for a banquet
- The minimum dollar amount that must be spent on F&B to avoid a fee (Correct answer)
- The minimum tip percentage included in the contract
Correct answer: The minimum dollar amount that must be spent on F&B to avoid a fee
An F&B minimum is a contractual threshold requiring the group to spend at least that dollar amount on food and beverage or pay the shortfall as a fee.
Question 4: Which service style is most appropriate for a formal awards dinner where individual attention and pacing control are critical?
- Buffet service
- Action station service
- French/gueridon service
- Russian/platter service (Correct answer)
Correct answer: Russian/platter service
Russian (platter) service allows waitstaff to serve guests from platters at the table, providing elegant presentation with controlled pacing suitable for formal events.
Question 5: When planning menus for a diverse international audience, what is the most important first step a meeting planner should take?
- Order a fixed pre-set menu to simplify logistics
- Survey attendees for dietary restrictions and cultural food preferences (Correct answer)
- Request the hotel's standard banquet menu
- Limit options to universally recognized dishes like pasta and chicken
Correct answer: Survey attendees for dietary restrictions and cultural food preferences
Surveying attendees for dietary restrictions and cultural preferences ensures inclusivity and prevents attendees from being unable to eat the food provided.
Question 6: What is the primary purpose of a banquet event order (BEO)?
- To outline marketing strategies for the event
- To serve as the legally binding contract for room rental
- To detail all F&B, room setup, timing, and service requirements for a specific event (Correct answer)
- To summarize post-event attendee feedback on food quality
Correct answer: To detail all F&B, room setup, timing, and service requirements for a specific event
A BEO is an operational document that communicates all specific details—menu, setup, timing, staffing—for a single event to the venue's service team.
Question 7: A planner's contract states that the venue will charge 'a 22% service charge and 8% sales tax on all F&B.' If the food cost is $10,000, what is the total charge?
- $12,200
- $13,200
- $13,176 (Correct answer)
- $12,980
Correct answer: $13,176
Service charge = $10,000 × 1.22 = $12,200; then tax = $12,200 × 1.08 = $13,176. Tax is applied after the service charge in most jurisdictions.
CMM Food & Beverage Management 1
When calculating food quantities for a buffet reception, a meeting planner should generally plan for approximately how many pounds of food per person for a heavy appetizer reception lasting two hours?