EICM 9E Domain G Flashcards

Question

Workshop

Answer 1

Intense, often hands on, learning experience in which a limited number of attendees participate directly in learning a new skill or tackling an issue

Answer 2

Outlines the timing of each element and helps provide a realistic time frame that identifies where the schedule may be too crowded or where gaps appear in the program. It enables the planner to insert appropriate breaks and to schedule the movement of people from one room to another.

Answer 3

Level 0; Inputs & Indicators Level 1; Reaction, satisfaction, planned action Level 2; Learning Level 3; Application Level 4; Impact Level 5; ROI

Answer 4

Attendees are seated at one time with a combination of pre-set and plated service. Best when there is a speaker or program planned

Answer 5

Balances variety and budget. Served on a buffet. A variety of choices including pastries, juice and coffee. Can be expanded to include fresh fruit, cereals, meats & cheeses and yogurt.

Answer 6

The most expensive option and includes the greatest variety of food selections which should be customized for the profile of the attendees.

Answer 7

A mid-morning or mid-afternoon refreshment break. Menu selections, duration, and set up should be designed to boost attendees energy levels and increase their networking opportunities

Answer 8

Excellent networking opportunity and may have a theme or feature local specialties. Feature hot and cold appetizers set as buffet style. Apps may also be passed. Seating is minimal.

Answer 9

May be served plated at tables or offered as a buffet. Highlight local specialties, may include entertainment, dancing or a special program such as an awards ceremony.

Answer 10

Allergies including relatively common nut and shellfish reactions Celiac disease Lactose intolerance Vegetarian or vegan Religious requirements Low-salt/sodium, low-fat, and low-calorie requests

Answer 11

Regular coffee: All Male attendance x 60%. All female attendance x 50%. 50/50 x 55% Decaf coffee: All Male attendance x 20%. All female attendance x 25%. 50/50 x 25% Tea: All Male attendance x 10%. All female attendance x 15%. 50/50 x 10% Soda: All Male attendance x 25%. All female attendance x 25%. 50/50 x 25%

Answer 12

Regular coffee: All Male attendance x 35%. All female attendance x 30%. 50/50 x 35% Decaf coffee: All Male attendance x 20%. All female attendance x 20%. 50/50 x 20% Tea: All Male attendance x 10%. All female attendance x 15%. 50/50 x 10% Soda: All Male attendance x 70%. All female attendance x 70%. 50/50 x 70%

Answer 13

Divide resulting number by 6. Example, regular coffee; 500 (attendees) x 60%= 300 cups Liter: 300/6 = 50 liters

Answer 14

Divide the resulting number by 20 Example, regular coffee; 500 (attendees) x 60%= 300 cups Gallon: 300/20 = 15 gallons

Answer 15

Provides an estimated number of guests for planning purposes to the caterer and venue for every F&B function. Typically due within 48 to 72 hours before the start date.

Answer 16

Maximum number of seats a hotel or venue will set. This allows for people to move between tables. This does not provide additional food.

Answer 17

Trays of bite-sized items are passed around by servers. One item per tray is recommended.

Answer 18

Serving 2 or more courses at a table. Plates may be filled in the kitchen and delivered or filled table side by servers. Salad and/or dessert can be pre-set to save service time.

Answer 19

A line or multiple lines of attendees take plates past the buffet set-up (single or double-sided) and select their own food.

Answer 20

Buffet is set-up with servers on one side serving attendees as they pass by.

Answer 21

Attendees may be directed to multiple areas which may be themed to a specific food type or style of preparation.

Answer 22

The chef prepares/cooks, slices or otherwise prepares food at the time of service

Answer 23

Used for a pay on your own set-up and are often seen at large conferences or trade shows. This type of food service is typically provided by the venue rather than through a caterer at no cost to the event host.

Answer 24

Each table receives platters of food and the guests serve themselves. Very effective for networking

Answer 25

Specific items are prepared and served tableside. Staff are specially trained and service carts are required.

Answer 26

Each item is placed by a server onto the guest's plate at the table, instead of filling plates in the kitchen. An elegant style of service which requires training and is more often seen in restaurants than at banquets. This service is slower and requires additional staff to be successful.

Answer 27

Prioritizing the speaker and the speaker's message. Prioritize maximum capacity over interactivity and are typically used for general session and keynote speakers. Attendees are passive.

Answer 28

Encourage group discussion to coincide with a speaker's presentation. The audience will typically face the stage or speaker but will also need space to engage in group discussion. Attendees expectation is that the session will allow them opportunities to interact with each other

Answer 29

Designed for attendees who will be actively involved in session discussion. Promotes face-to-face communication and equality in group dynamics. Can be quite challenging if AV presentations are planned.

Answer 30

Arranged in a straight line and have neighboring exhibitors on the immediate right & left; one side is exposed to the aisle. 10'x10' or 3.5m x 3.5m. Maximum back wall height is 8'

Answer 31

Formed in a linear booth layout at the end of a row of in-line booths. Offering exposure to intersecting aisles on 2 sides.

Answer 32

Part of a linear booth layout that backs to an outside wall of the exhibition space rather than the back of another exhibition booth

Answer 33

Exposed to aisles on 3 sides and is comprised of two booths

Answer 34

Exposed to aisles on 3 sides and is comprised of at least four booths. 2 types; a). backs to a row of linear booths and b). backs to another peninsula booth and is referred to as a split island booth

Answer 35

Any size booth exposed to aisles on all four sides. Is typically 20' x 20' or 6.10m x 6.10m or larger.

Answer 36

Linear booth that is 20' or longer with a center extended header

Answer 37

Speaker support furniture. Slant topped reading stands, either tabletop or freestanding and should be equipped with a reading light and extension cord.

Answer 38

Raised speaker's platform. Freestanding lecterns are often placed on a podium

Answer 39

Raised platform for a head table

Answer 40

Can be 6, 12, 16, 24 or 32 inches high and are usually 4x8' or 6x8'

Answer 41

Ensure safety when moving up or down stairs from the stage.

Answer 42

Designing an event where the guests are engaged by the environment, decor, performance, F&B and overall ambience.

Answer 43

Provide a less stimulating environment that tend to result in less engagement and consequent learning. Can also be relaxing and stimulating as long as there are some splashes of color in the room.

Answer 44

More stimulating

Answer 45

More calming and stimulate creativity and innovative thinking.

Answer 46

Any piece added to a room that are for decorative or branding value. Typically large pieces that draw the eye.

Answer 47

Applies to elements on a stage or a room periphery that create a visual background.

Answer 48

Typically smaller elements in a design, from centerpieces on a dining table to small elements in lounge groupings or reception settings.

Answer 49

Plastic surface is durable, light and in some countries recyclable. Good to ship great distances and arrive intact.

Answer 50

Hard plastic is also recyclable in some places. Thick, durable and fits well into many hard sets. Not suitable for shipping due to its weight. Durable and stores well.

Answer 51

Moderately durable. When printed with soy-based inks it is easily recyclable.

Answer 52

Light material best suited for decor elements, creating 3D look banners or other temporary uses. Does not transport well and is easily damaged.

Answer 53

Takes all the signals from microphones and any other devices that need to be played audibly for the audience

Answer 54

Increases the sound levels of the signal to be sent out of the speakers and into the room.

Answer 55

Allows the AV tech to boost or decrease specific bands of the audio spectrum. The AV tech can alter the properties of the sound to be more natural and decrease the potential for feedback.

Answer 56

Be at least 5ft (1.52m) off the floor Distance from the projector to the screen should be at least 1.5 times the width of the screen Projection platform must be placed at 90 degrees from the screen Projection platform must elevate the projector to at least the bottom of the screen. First row of seating should be no closer than twice the height of the screen Back row of seating should be no more than 8 times the height of the screen.

Answer 57

Focused beam of light that can be shaped and controlled. Fabricated insert called a Gobo can be inserted to further shape the light into graphics or scenery or to project a logo

Answer 58

Less focused or shaped light used to wash a broader area with an even light

Answer 59

Softer, beam-focusing light

Answer 60

Oversees the crew and directly liaise with the event professional

Answer 61

Oversees all the details of the technical production and all technical suppliers, including videos and graphics created for the event.

Answer 62

Functions with the project manager to oversee the production schedule, drawings, permits and any other technical details of the show which may be required.

Answer 63

Work with all of the presenters and instruct the crew via cues when each presenter or element is to be started may be necessary.

Answer 64

Corporate meeting closed to the public and may require a registration system to confirm employment with the company.

Answer 65

A verification process may be required for a paid event to confirm eligibility for discounted rates such as student or member rates

Answer 66

May require further credentialing and verification to register an attendee.

Answer 67

Most often used for corporate incentive events, these properties are designed to impress attendees and the function space often includes outdoor spaces or views that feel like a reward.

Answer 68

A facility that provides a dedicated environment for events, especially small events.

Answer 69

Designed to appeal to event professionals with a good ratio of sleeping rooms to meeting space relative to the destination. Designed to be comfortable for the typical adult traveler and have amenities frequent travelers expect.

Answer 70

Some of these hotels have meeting space integrated into their design, and are suitable and used for many types of work-focused meetings by corporations and associations. Typically the meeting space is relatively small and conducive to small working sessions.

Answer 71

Large international meetings that will draw people from many economic sectors in many countries having options available and on hold in a lower price range is good practice.

Answer 72

Often used for corporate incentives, designed to impress like high-end hotels and resorts. Excellent amenities, inclusive rates for function space, AV, F&B, entertainment.

Answer 73

Have more meeting space integrated with their design and are suitable for many types of work related meetings.

Answer 74

Most often used during summer or breaks between semesters as an affordable option for large meetings to small gatherings.

Answer 75

Many large association meetings and trade show or exhibition focused events will use a convention center. Planners will provide room block options in nearby hotels often utilizing 3 or 5 star properties.

Answer 76

Higher Older Woman In the case of rank, higher or honored person is introduced first. Formal introductions, age (older), and gender (woman) are considered next.

EICM 9E Domain G Flashcards

Meeting or Event Design