CMP Food & Beverage Planning 2 — Questions and Answers
Question 1: When calculating food quantities for a buffet, the standard rule for proteins is approximately how many ounces per person?
- 2–3 oz
- 4–6 oz (Correct answer)
- 8–10 oz
- 12–14 oz
Correct answer: 4–6 oz
For buffets, planners typically estimate 4–6 oz of protein per person to account for multiple selections.
Question 2: 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?
- The catering manager only
- The event planner only
- Both the client and the venue representative (Correct answer)
- The executive chef and the event planner
Correct 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.
Question 3: Which type of bar arrangement minimizes per-drink cost for the hosting organization while still providing service to guests?
- Open bar
- Cash bar
- Consumption bar
- Hosted beer-and-wine bar (Correct answer)
Correct 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.
Question 4: During a reception, a planner notices the hot appetizers are running out 30 minutes early. What is the BEST immediate corrective action?
- End the reception early
- Ask guests to limit their consumption
- Coordinate with catering to replenish or substitute available items (Correct answer)
- Reduce staff to cut costs
Correct 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.
Question 5: A planner is designing a dinner for an audience that includes guests with celiac disease. Which menu item is inherently gluten-free?
- Farro pilaf
- Wheat berry salad
- Grilled salmon with herb crust (Correct answer)
- Seitan stir-fry
Correct answer: Grilled salmon with herb crust
Grilled salmon is naturally gluten-free, while farro, wheat berry, and seitan all contain gluten.
Question 6: What is the primary purpose of a food and beverage minimum in a hotel event contract?
- To cap the total spending by the client
- To guarantee a minimum revenue level for the venue (Correct answer)
- To specify the exact menu items required
- To limit the number of guests allowed
Correct 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.
Question 7: Which service style is MOST appropriate for a working lunch where attendees need to stay at their seats and continue discussions?
- French service
- Russian service
- Buffet service
- Pre-set plated service (Correct answer)
Correct answer: Pre-set plated service
Pre-set plated service delivers meals directly to seated guests, minimizing disruption to working sessions.
CMP Food & Beverage Planning 2
When calculating food quantities for a buffet, the standard rule for proteins is approximately how many ounces per person?