CMM Food & Beverage Management 2

Question 1

Which of the following best describes the 'guarantee' in a food and beverage context?

Accepted Answer

The final confirmed attendance number submitted by the planner for billing purposes

Answer

The number of attendees the venue guarantees will attend

Answer

The minimum food quality rating promised by the chef

Answer

The maximum number of guests the venue can accommodate

Question 2

A meeting planner wants to reduce F&B costs without significantly impacting attendee experience. Which strategy is most effective?

Accepted Answer

Reducing the number of menu courses while enhancing presentation

Answer

Eliminating all beverage service

Answer

Ordering the minimum guarantee and hoping attendance is lower

Answer

Switching from plated to vending machine service

Question 3

What is the standard industry practice for alcohol service liability at corporate events?

Accepted Answer

Both the venue and the planner share liability; the planner should require the venue to carry liquor liability insurance

Answer

The venue assumes all liability as the licensed server

Answer

The meeting planner assumes full liability regardless of who serves

Answer

Alcohol liability is covered under the host's general event insurance automatically

Question 4

When reviewing a hotel's F&B proposal, a meeting planner notices the term 'plus-plus' (++). What does this mean?

Accepted Answer

Prices are quoted before service charge and tax are added

Answer

Prices include gratuity but not tax

Answer

An additional course is included at no extra charge

Answer

Prices are negotiable and can be discounted twice

Question 5

A planner is organizing a continental breakfast for 200 attendees with a 90-minute service window. Which item is LEAST appropriate for this format?

Accepted Answer

Made-to-order omelets

Answer

Assorted pastries and muffins

Answer

Fresh fruit platters

Answer

Yogurt parfait station

Question 6

What is 'consumption bar' pricing in F&B management?

Accepted Answer

A per-drink pricing model where the host pays only for drinks actually consumed

Answer

A fixed package price for unlimited drinks during a set time period

Answer

A bar setup where only non-alcoholic drinks are served

Answer

A model where attendees pay for their own drinks individually

Question 7

A meeting planner is negotiating F&B for a 3-day conference at a hotel. Which negotiation tactic typically yields the best result for overall savings?

Accepted Answer

Offering to consolidate all F&B spend at one property in exchange for reduced pricing

Answer

Negotiating each meal function price separately

Answer

Insisting on using an outside caterer for all functions

Answer

Requiring the hotel to match a competitor's per-person price exactly