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Catering Test 2
Ch. 7
| Question | Answer |
|---|---|
| All catering clients want (name 3) | The appropriate entertainment; An event their guests will enjoy & remember; Great weather |
| What event planners should do: 1 of the 5 - Suggest | Product guides are available through industry Web sites |
| Whether kept in a binder or stored in a computer file, such a manual should contain: (name 3 of the 9) | Proposal forms; Banquet event orders; Final billing forms |
| If the client's proposed event "passes" these 4 test questions, then it is business worth pursuing | Do u have a date in mind for the event? How did you hear about us? Have you selected a location? How many guests are u inviting? |
| Wherever the consultation takes place, the event planner must be sure to obtain certain pertinent information by asking more questions (3 Qs) | What is the occasion? Is the affair planned for the daytime or evening? What is your budget? |
| Something on the menu for everyone | The event planner should find out the age group, cultural background, and medical concerns of the guests in order to accommodate their needs. |
| The event planner usually consults the chef, maitre d'hotel, or beverage manager prior to planning an event, although this may not be necessary if there are proven menu packages in place; however, each event is diff. & such packages oftn need 2 b modified | True |
| An event planned must also remember not to cut corners in the wrong place. If a planner suggests an upscale menu & subsequently serves the food on utility china, the guests' overall experience will be cheapened | True |
| All caterers have fixed & operational expenses that they must consider when pricing an event. Sometimes, a caterer cannot provide services bc the client's budget is too low. | True |
| When to charge more, when to charge less | look at pg 178 bottom |
| But there are several reasons you might consider offering a discount to a client: repeat bus. for corp. clients, the 3rd wedding reception youve catered for a valued social client, or a very large party @ which the per person cost will be much less than | for a smaller party. TRUE |
| A contract should be as specific as possible and include at least the following information (give 5) | Location of the event; The menu; All service arrangements; The deposit required; Applicable taxes |
| 3 Subcontracting Ancillary Services | Entertainment; Photography; Decorating |
| The client should always be allowed to raise the amount of guests expected--up to whatever point is feasible for the caterer | TRUE |
| Much of the information on the _____ is consistent with that of the written proposal sent to the client, with the possible exception of prices. | BEO |
| The purpose of a BEO is to: | provide consistent & complete information on 1 document and to prevent miscommunication |
| During the event - 1st paragraph | pg. 206 |
| Most event planners or caterers will follow up an event with a letter or card thanking the client for the business and including an additional business card to use for a referral | TRUE |
Created by:
tczeltwanger