Test 1

Question 1

What are PROS to cocktail reception PRIOR to a main event?

Answer 1

casual
engagement
socializing

Question 2

What are CONS to cocktail reception PRIOR to a main event?

Answer 2

guest drink too much
consider your guest list
old people cant stand long

Question 3

What are CONS to cocktail reception AS the main event?

Answer 3

restricted exposure to event

Question 4

What are CONS to banquet french style?

Answer 4

formal
costly (need experience servers)
less guest interaction
time consuming

Question 5

What are PROS to banquet french style

Answer 5

2 spoons
1 platter 
platter prepared in kitchen
server takes food to table and serves
served from left, taken away from right

Question 6

What are CONS to a buffet?

Answer 6

cant control portions
higher food costs
serve cheaper foods not as nice to eat
need lots of space
know your audience
guests have to serve themselves and they may not like that

Question 7

What are PROS to a buffet?

Answer 7

less formal
cost could be lower
lots of interaction
variety of menu

Question 8

What is a platted buffet?

Answer 8

food is pre plated and set up

selection to choose from

Question 9

What are benefits of platted buffet?

Answer 9

control of portion

Question 10

What are action stations?

Answer 10

stations positioned throughout room

food cooked infront of you

Question 11

What are CONS of action stations?

Answer 11

takes up alot of space

Question 12

What is combination buffet?

Answer 12

inexpensive items present as a buffet and expensive food served to you on menu

Question 13

What are CONS to plated american style?

Answer 13

a lot of staff needed
limited choices
less interaction
quality of food
time consuming

Question 14

What are PROS to plated american style?

Answer 14

formal
traditional
guest seated for meal
served pre portioned foods
served from left, pick up from right
everyone gets same portion
everyone at table served at same time

Question 15

true/false- At plated american style, are ALL guests at the event served at the same time?

Answer 15

false- guests at each table are served at same time

Question 16

At plated american style is the food served at:
A) 12 oclock
B) 3 oclock
C) 6 oclock
D) 10 oclock

Answer 16

C) 6 oclock

Question 17

What are CONS to family style?

Answer 17

large tables
increased budget for platters
higher food costs
not formal
messy

Question 18

What are PROS to family style?

Answer 18

servers place food in middle of table
guest serve themselves
guest interaction

Question 19

What is butlered service?

Answer 19

food presented on trays and drinks, service from left, at cocktail reception

Question 20

What is white glove service?

Answer 20

food pre plated, 1 server per 2 guests, wear white gloves, signal is given, everyone served at same time

Question 21

What is the general rule of thumb for a buffet table?

Answer 21

1 buffer per 100 people

Question 22

True/ false you should consider the flow of your buffet?

Answer 22

true- never backtrack

Question 23

What is the function of the food service?

Answer 23

increase alertness
increase in attendance
enhancing an image
encouraging interaction
enhancing performance

Question 24

What is your job to figure out when menu planing?

Answer 24

who you will fed
why they need to be fed
what they need to be fed
when they need to fed
where they will be fed

Question 25

What percentage of what we taste is what we smell?
20-25%
40-45%
50-55%
70-75%

Answer 25

70-75%

Question 26

What does a pricing triangle look like?

Answer 26

top- cost
bottom left- food cost%
bottom right- sale price

Question 27

What to consider when picking a caterer?

Answer 27

WOM- word of mouth
Book a tasting- be cautious
What is the caterers specialty- lrg or sml events
What services do they need- staff included?
Ask for references
What supplier do they order from?- fresh/frozen
Provincial purchase from the company directly and cannot be traced
Federal purchase has stamp and can be traced
Inquire the at the local health department- any complaints
Request a quote

Question 28

Ture/false- food preparation and food service are the same activity?

Answer 28

false- they are 2 separate activities

Question 29

What is inhouse catering?

Answer 29

on site kitchens where food is prepared

Question 30

What is off premise catering?

Answer 30

kitchen away from event
food it prepared and transported to event
food could be finished cooking at event

Question 31

When creating a menu you should focus on
A) slow food
B) fast food
C) greasy food
D) vegtables

Answer 31

slow food-sustainable, local, organic, wholesome

Question 32

What are PROS to cocktail reception AS the main event?

Answer 32

replaces sit down dinner
casual
engagement, socializing
more guests
flexibility in venue
tapa style

Question 33

What are sustainable foods?

Answer 33

real foods our bodies were designed to eat
do not harm the environment
are healthy for us, the soil and the animals
are humane for both workers and the animals
provide a fair wage to the famer
supports the local economy

Question 34

What are 3 things to consider when selecting a buffet service?

Answer 34

space, 1 buffet per 100 people
consider flow/ no backtrack
consider audience, eldery people cant stand for long

Question 35

What did you learn about, food trucks?

Answer 35

variety of food
pick your own menu
good memories
great interaction

Question 36

What did you learn about injectable doughnuts?

Answer 36

drizzle, shot or inject them
variety lots of flavours
gender reveal at baby shower
theme or events (colour or flavour)

Question 37

What did you learn about cake mugs?

Answer 37

take home gifts
2 minutes to bake
cheap
lots of flavours

Question 38

If the cost is $5.25 and the sale price is $8, what is the food cost?

Answer 38

5.25 / 8= 65%

$0.65 of every $1