Food & Beverage Planning Flashcards

A planner is coordinating Kosher meals for a conference. Which of the following is a core requirement of Kosher catering?

Answer: Meat and dairy must not be served together

Kosher law (Kashrut) prohibits mixing meat and dairy products, requiring separate preparation, service, and utensils.

Which beverage station setup is MOST cost-effective for an all-day conference with continuous coffee service?

Answer: Self-service coffee break stations refreshed throughout the day

Self-service break stations require less labor and allow guests to consume at their own pace, reducing waste and cost.

What is the standard industry practice for how far in advance a planner should submit the final guaranteed guest count to the caterer?

Answer: 48–72 hours before the event

Most catering contracts require the final guarantee 48–72 hours before the event to allow time for food ordering and preparation.

A planner is hosting a reception with heavy hors d'oeuvres intended to replace dinner. How many pieces per person per hour should be planned for a 2-hour reception?

Answer: 8–12 pieces

For heavy hors d'oeuvres replacing a meal, plan for 8–12 pieces per person per hour over a 2-hour reception.

Which contractual clause protects the planner if attendance drops significantly below the food and beverage minimum?

Answer: Attrition clause

An attrition clause defines the acceptable variance below the minimum and the penalties for falling short of that minimum.

For a halal-certified dinner, which of the following proteins would be EXCLUDED from the menu?

Answer: Pork loin

Pork and pork products are strictly prohibited under halal dietary laws.

A venue quotes a food and beverage package at $85 per person plus 22% service charge and 8% tax. What is the total per-person cost?

Answer: $112.54

Adding 22% service charge ($18.70) to $85 gives $103.70, then 8% tax ($8.30) brings the total to approximately $112.00.