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Chapter 05 Quiz

Terms in this set (21)

In some parts of the country, the local Alcohol Beverage Commission (ABC) may prohibit beverage functions that do not offer foods.
True
Liquor consumption at an open bar may be higher than at other types of bars because the attendees are not paying for their drinks; somebody else (e.g., a sponsor) is paying.
True
Caterers will earn more sales revenue and more profit by charging a flat rate for a beverage function instead of a per person charge.
True
Corkage represents a charge the caterer extracts from the client who purchases beverage alcohols elsewhere and brings them into a catered event.
True
Alcohol consumption has been declining for decades in the United States.
True
The subcategory of malt beverages is also referred to as malternative.
True
Some local municipalities may restrict the amount of alcohol a bartender can put into each drink.
True
A cocktail reception oftentimes precedes a:
dinner function
Hospitality suites are normally open:
only in the evening
According to Food Arts, generally, wine should not exceed _____ percent of the total food and beverage billing for a typical catered affair.
30
For a seated affair with poured wine service (such as a dinner), the caterer typically expects each attendee to consume approximately __________ bottle per person.
1/2
Nonalcoholic beverages are sometimes referred to as:
decaffeinated beverages
A beverage alcohol that guests order from the caterer's standard drink menu, without specifying a particular brand name, is typically referred to as a:
Well brand
A cash bar is sometimes referred to as a(n):
no-host bar
A common way for caterers to charge for hospitality suites and poured wine service during a meal is to:
charge per bottle
Another term for spirits is:
hard liquor
Wine consumption trends show that overall consumption will average _____ glasses per person during a normal two-hour reception period.
3
According to a Meetings and Conventions survey of meeting planners, the most popular white wine, by far, is:
chardonnay
Beer is classed as domestic and:
Imported
An open bar is sometimes referred to as a:
host bar
One bar/bartender per every _____ guests is standard on a hosted bar.
75-100
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