Event Management and Catering Flashcards
7 cards from real HM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Event Management and Catering flashcards as text
What is the primary purpose of a 'run of show' document in event management?
Answer: To provide a minute-by-minute timeline of activities and responsibilities for the event team
A run of show is a master timeline document that coordinates every cue, activity, and staff responsibility throughout the event, keeping all vendors and team members synchronized.
In formal banquet service, 'French service' is characterized by which of the following?
Answer: A server presenting food tableside and portioning each guest's plate individually
French service involves a server presenting food from a serving dish or guéridon tableside and individually plating or portioning each guest's portion — a hallmark of upscale formal dining.
Which professional credential is most widely recognized for meeting and event planning professionals in the United States?
Answer: CMP (Certified Meeting Professional)
The CMP (Certified Meeting Professional), administered by the Events Industry Council, is the gold-standard certification for meeting and event planners worldwide.
What does the acronym MICE stand for in the hospitality and travel industry?
Answer: Meetings, Incentives, Conferences, and Exhibitions
MICE stands for Meetings, Incentives, Conferences, and Exhibitions — a major business travel segment that drives significant hotel revenue through group bookings and event space usage.
In banquet operations, 'room turnover' refers to which process?
Answer: Breaking down one event setup and reconfiguring the space for a subsequent event the same day
Room turnover is the operational process of resetting an event space between multiple bookings on the same day, requiring efficient coordination between banquet, AV, and setup crews.
Which type of bar arrangement in catering charges the event host per drink consumed, as tracked by the bartender?
Answer: Consumption bar
A consumption bar (also called a hosted bar billed by consumption) charges the host organization for the exact number of drinks poured, offering precise cost tracking compared to a flat per-person package.
What is the 'guarantee' in event catering, and when is it typically due?
Answer: The minimum guest count the client commits to paying for, typically due 48–72 hours before the event
The guarantee is the minimum number of guests the client will be charged for regardless of actual attendance, submitted to the venue 48–72 hours in advance so the kitchen can prepare appropriate quantities.