CSEP Catering and Food Service Flashcards

What is the term for a meal service style where guests serve themselves from a buffet line at a special event?

Answer: Self-service buffet

Self-service buffet allows guests to move along a food station and plate their own selections independently.

Which federal agency regulates food safety standards that US catering operations at events must follow?

Answer: FDA

The FDA (Food and Drug Administration) sets and enforces food safety regulations applicable to catering and food service operations in the US.

What is 'banquet event order' (BEO) used for in catering coordination?

Answer: A document outlining all food, beverage, and setup details for an event

A BEO is a written contract/instruction sheet from the venue to its catering staff detailing every element of the food and beverage service for an event.

What is the recommended internal temperature for cooked poultry served at a catered event per US food safety guidelines?

Answer: 165°F

USDA guidelines require all poultry to reach a minimum internal temperature of 165°F to be safe for consumption.

Which service style involves a server presenting and plating food tableside from a cart or gueridon?

Answer: French service

French service features tableside preparation and plating by a skilled server using a gueridon (service cart), adding a theatrical element.

When planning catering quantities, what is the standard industry rule of thumb for appetizer portions per guest during a cocktail reception with no dinner to follow?

Answer: 8–12 pieces per person

For a standalone cocktail reception, caterers typically plan 8–12 appetizer pieces per guest to adequately substitute for a full meal.