Food & Beverage Planning Flashcards

When calculating food quantities for a buffet, the standard rule for proteins is approximately how many ounces per person?

Answer: 4–6 oz

For buffets, planners typically estimate 4–6 oz of protein per person to account for multiple selections.

A banquet event order (BEO) serves as the primary communication tool between the event planner and the venue. Who typically signs the BEO to make it binding?

Answer: Both the client and the venue representative

A BEO becomes a binding contract when signed by both the client and an authorized venue representative.

Which type of bar arrangement minimizes per-drink cost for the hosting organization while still providing service to guests?

Answer: Hosted beer-and-wine bar

A hosted beer-and-wine bar limits selection and cost compared to a full open bar while still covering guest expenses.

During a reception, a planner notices the hot appetizers are running out 30 minutes early. What is the BEST immediate corrective action?

Answer: Coordinate with catering to replenish or substitute available items

The appropriate response is to work with catering staff to replenish or quickly substitute available backup items.

A planner is designing a dinner for an audience that includes guests with celiac disease. Which menu item is inherently gluten-free?

Answer: Grilled salmon with herb crust

Grilled salmon is naturally gluten-free, while farro, wheat berry, and seitan all contain gluten.

What is the primary purpose of a food and beverage minimum in a hotel event contract?

Answer: To guarantee a minimum revenue level for the venue

An F&B minimum guarantees the venue a baseline revenue from food and beverage sales for the event.

Which service style is MOST appropriate for a working lunch where attendees need to stay at their seats and continue discussions?

Answer: Pre-set plated service

Pre-set plated service delivers meals directly to seated guests, minimizing disruption to working sessions.