CMP Food & Beverage Planning 3

Question 1

A planner is coordinating a conference in a dry county. What is the most important first step regarding alcohol service?

Accepted Answer

Verify local ordinances and licensing requirements before contracting

Answer

Planners must verify local alcohol laws and licensing requirements before making any commitments about alcohol service.

Question 2

What does the term 'guarantee' mean in F&B event planning?

Accepted Answer

The confirmed guest count submitted to the caterer by the deadline

Answer

The guarantee is the confirmed attendance number provided to the caterer by a set deadline, which determines billing.

Question 3

For a 500-person gala dinner with a 3-hour open bar, approximately how many bartenders should be staffed?

Accepted Answer

10–12 bartenders

Answer

The standard ratio is one bartender per 50 guests, so 500 guests require approximately 10 bartenders.

Question 4

A planner discovers the venue's in-house caterer cannot accommodate a vegan menu for 20% of attendees. What is the best approach?

Accepted Answer

Negotiate with the caterer to bring in an outside vegan vendor

Answer

Negotiating to bring in a specialty vendor or working with the caterer to develop compliant options addresses the dietary need.

Question 5

Which factor MOST directly affects the per-person cost difference between a plated dinner and a buffet for 300 guests?

Accepted Answer

Labor costs for service staff

Answer

Plated dinners require more service staff per guest, significantly increasing labor costs compared to buffet service.

(CMP) Certified Meeting Professional Practice Test