CMM Food & Beverage Management 3

Question 1

Under the Americans with Disabilities Act (ADA), what obligation does a meeting planner have regarding food service for attendees with disabilities?

Accepted Answer

Planners must ensure accessible table heights, reaching distances, and accommodation of dietary needs related to medical conditions

Answer

Only physical access to the buffet area is required; menu changes are optional

Answer

ADA does not apply to private corporate events

Answer

The venue is solely responsible for all ADA compliance at F&B functions

Question 2

What is the primary benefit of using an 'action station' at a networking reception?

Accepted Answer

It creates an interactive focal point that encourages attendee interaction and engagement

Answer

It significantly reduces food cost compared to plated dinners

Answer

It eliminates the need for waitstaff entirely

Answer

It is the fastest service style for large groups

Question 3

A planner set a food guarantee of 500 guests but only 430 attended. Based on standard hotel policy, for how many guests will the planner likely be charged?

Accepted Answer

500 (the guaranteed number)

Answer

430 (only actual attendance)

Answer

470 (a negotiated midpoint)

Answer

515 (5% overage above guarantee)

Question 4

When planning coffee breaks for a multi-day conference, which approach best supports attendee energy and engagement?

Accepted Answer

Scheduling breaks mid-morning and mid-afternoon with protein and healthy snack options

Answer

Serving only coffee and water to keep costs minimal

Answer

Eliminating breaks to maximize programming time

Answer

Providing high-sugar snacks to give attendees a quick energy spike

Question 5

What does 'attrition' mean in the context of an F&B contract at a hotel?

Accepted Answer

The financial penalty paid when actual spending falls below the contracted F&B minimum

Answer

The penalty charged when the planner books more attendees than the room can hold

Answer

A provision allowing either party to cancel without penalty

Answer

The percentage of food that must be donated to charity after the event

Question 6

A client requests a kosher-certified dinner for 50 attendees at a non-kosher hotel. What is the most important step the planner must take?

Accepted Answer

Arrange for kosher food to be brought in by a certified caterer with proper supervision and sealed packaging

Answer

Order from any local Jewish deli and have the hotel reheat the food

Answer

Confirm the hotel has an on-site mashgiach (kosher supervisor) and certified kitchen

Answer

Request that the chef prepare the meal using only vegetarian ingredients

Question 7

Which metric is most useful for a meeting planner evaluating F&B performance after an event?

Accepted Answer

Cost per attendee per meal function compared to the budget

Answer

Total number of courses served per meal

Answer

The number of dietary complaints received

Answer

The venue's overall Yelp rating