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Terms in this set (26)
Holding an event at a stadium's VIP suite may be more economical than holding it at a hotel or conference center.
The gratuity charged for a meal function is normally a percentage of the menu prices charged.
Caterers will not add tips to their functions' total prices; tips are voluntary.
Most facilities will charge clients rent for the use of function rooms if they are used for meetings and other events that do not include significant food and beverage sales.
Planned functions can provide a relaxed environment for guests who wish to network and share experiences.
All departments in a hotel are usually organized and administered to maximize the sales and profits of catering and retail shops.
The hotel caterer often has an advantage over other types of caterers because normally it can offer many services under one roof.
Most conference center catering is done buffet style in a common dining hall.
While some on-premise caterers offer off-premise catering, most do not cater out.
A convention center offers only a few sleeping rooms. Most of its space is devoted to meeting rooms and exhibit halls.
Usually a client must give a firm guarantee (guest count) five or more business days in advance of the event.
There are _____ general types of hotel catering department organizations.
The person in charge of, and responsible for, all catering activities is usually referred to as the:
director of catering
Business catering includes such events as:
association conventions and meetings
The person in charge of handling room setup in hotels, conferences, and/or convention centers, is the:
convention/conference service manager
Which one of the following persons would be in charge of service at meal functions?
Banquets and receptions are usually both social events and:
Social catering includes such events as:
high school reunions
If clients are allowed to bring in their own liquor products, the caterer will usually charge them a:
B-list personnel are sometimes referred to as:
Off-premise catering accounts for about _____ of all catering sales in the U.S.
In most markets, it is estimated that social catering accounts for about _____ percent of all catering sales.
Another term for food runner is:
In some hotels, the catering function is controlled by the sales and marketing department. One of the advantages of this type of organizational form is:
employees are more specialized
Most convention centers are:
The typical consumption tax the client must pay on meals and beverages purchased from caterers is the:
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