CSEP CSEP Catering and Food Service 2 — Questions and Answers
Question 1: What does 'attrition' mean in a hotel food and beverage contract for events?
- A penalty for exceeding the guest count
- A discount for large group bookings
- A minimum revenue guarantee that must be met or a penalty fee is charged (Correct answer)
- The process of selecting a preferred caterer
Correct 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.
Question 2: Which type of bar service arrangement charges the host based on the actual number of drinks consumed during an event?
- Cash bar
- Open bar
- Consumption bar (Correct answer)
- Limited bar
Correct 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.
Question 3: What is the primary purpose of a 'tasting' in the event catering planning process?
- To finalize dietary restriction accommodations
- To confirm menu selections, quality, and presentation before the event (Correct answer)
- To negotiate pricing with the caterer
- To create the banquet event order
Correct 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.
Question 4: What is 'mise en place' as it applies to event catering?
- A French-style table setting pattern
- The preparation and organization of all food and equipment before service begins (Correct answer)
- A type of plated dessert presentation
- The process of clearing tables between courses
Correct 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.
Question 5: When must alcohol service be stopped according to responsible beverage service best practices at US events?
- At a fixed clock time regardless of guest behavior
- When a guest shows visible signs of intoxication (Correct answer)
- Only when law enforcement requests it
- After a set number of drinks per guest
Correct 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.
Question 6: What is the purpose of a 'call bar' in event beverage service?
- A bar reserved for VIP guests only
- A bar offering mid-range brand spirits by name upon guest request (Correct answer)
- A mobile bar that travels to different event spaces
- A bar where guests call in drink orders by phone
Correct 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.
CSEP CSEP Catering and Food Service 2
What does 'attrition' mean in a hotel food and beverage contract for events?