CSEP CSEP Catering and Food Service 2

Question 1

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

Accepted Answer

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

Answer

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?

Accepted Answer

Consumption bar

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

When a guest shows visible signs of intoxication

Answer

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

CSEP - Certified Special Event Professional Practice Test

CSEP - Certified Special Event Professional Practice Test

CSEP CSEP Catering and Food Service 2