CMP Food & Beverage Planning 2

Question 1

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

Accepted Answer

4–6 oz

Answer

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?

Accepted Answer

Both the client and the venue representative

Answer

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?

Accepted Answer

Hosted beer-and-wine bar

Answer

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?

Accepted Answer

Coordinate with catering to replenish or substitute available items

Answer

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?

Accepted Answer

Grilled salmon with herb crust

Answer

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

(CMP) Certified Meeting Professional Practice Test

(CMP) Certified Meeting Professional Practice Test

CMP Food & Beverage Planning 2