Special Types Of Food And Beverage Sales Quiz

9 Questions | Total Attempts: 375

SettingsSettingsSettings
Please wait...
Special Types Of Food And Beverage Sales Quiz

.


Questions and Answers
  • 1. 
    The Smithson family has reserved a function room and requested that a food buffet and a cash bar be set up. They will be using the room for three hours to honor the retirement of a family member. What type of event are they having?
    • A. 

      Refreshment break

    • B. 

      Reception

    • C. 

      Wedding

    • D. 

      Off-premises catering

  • 2. 
    Mina, a catering director, is ordering a gazebo for a wedding one of her clients is hosting at the hotel. What element of a wedding reception is Mina planning?
    • A. 

      Menu and beverage

    • B. 

      Disposables

    • C. 

      Decor

    • D. 

      Service

  • 3. 
    When planning a refreshment break, how many beverage stations should be set up for a group of 300?
    • A. 

      One to two

    • B. 

      Two to three

    • C. 

      Three to four

    • D. 

      Four to five

  • 4. 
    How long do refreshment breaks usually last?
    • A. 

      5 to 10 minutes

    • B. 

      15 to 30 minutes

    • C. 

      30 to 45 minutes

    • D. 

      1 to 2 hours

  • 5. 
    Shawn wants to hold an open house for the seminar presenters at the annual convention. He asks the hotel to set up a room where snacks and beverages are available around the clock for two days. What type of service is he requesting?
    • A. 

      Refreshment break

    • B. 

      Hospitality suite

    • C. 

      Reception

    • D. 

      Off-premises catering

  • 6. 
    The five elements of a wedding reception are menu and beverages, disposables, equipment, décor, and service.
    • A. 

      True

    • B. 

      False

  • 7. 
    Banquets are the only type of sales that a catering department is involved with.
    • A. 

      True

    • B. 

      False

  • 8. 
    Most receptions need very little time to setup.
    • A. 

      True

    • B. 

      False

  • 9. 
    Off-premises catering rarely adds much to a hotel’s bottom line because of the equipment expenses involved with providing it.
    • A. 

      True

    • B. 

      False