CSEP Catering and Food Service Flashcards

What does 'attrition' mean in a hotel food and beverage contract for events?

Answer: A minimum revenue guarantee that must be met or a penalty fee is charged

Attrition refers to the contractual clause requiring an event organizer to meet a minimum food and beverage spend or pay a shortfall penalty.

Which type of bar service arrangement charges the host based on the actual number of drinks consumed during an event?

Answer: Consumption bar

A consumption bar (also called a host bar on consumption) bills the host per drink served rather than charging a flat per-person rate.

What is the primary purpose of a 'tasting' in the event catering planning process?

Answer: To confirm menu selections, quality, and presentation before the event

A pre-event tasting allows the client to sample and approve menu items, ensuring quality and presentation meet expectations before the actual event.

What is 'mise en place' as it applies to event catering?

Answer: The preparation and organization of all food and equipment before service begins

Mise en place means 'everything in its place' and refers to having all ingredients prepped and equipment arranged before service to ensure smooth execution.

When must alcohol service be stopped according to responsible beverage service best practices at US events?

Answer: When a guest shows visible signs of intoxication

Responsible beverage service requires servers to refuse alcohol to any guest who displays visible signs of intoxication to prevent harm and reduce host liability.

What is the purpose of a 'call bar' in event beverage service?

Answer: A bar offering mid-range brand spirits by name upon guest request

A call bar offers specific mid-range brand-name liquors (e.g., Absolut, Jack Daniel's) that guests can request by name, at a higher price tier than well liquor.