Question 1

Venues that are designed for staging commercial events do NOT include:&#10;A) Convention centres&#10;B) Church halls&#10;C) Hotels&#10;D) Clubs

Accepted Answer

Church halls are primarily intended for religious and community activities rather than commercial events, distinguishing them from convention centres, hotels, and clubs which are commonly used for commercial purposes.

Question 2

Front-of-house refers to:&#10;A) The outdoor areas that surround the building&#10;B) The reception area&#10;C) All areas where customers are served&#10;D) The kitchens

Accepted Answer

Front-of-house in a hospitality context refers to all areas where customers are served, including dining areas, bars, and lounges, but not including kitchens, which are considered back-of-house.

Question 3

When quoting a client where food cost for the menu was $32 and the markup was 60%, what price would you charge?&#10;A) $65&#10;B) $35&#10;C) $70&#10;D) $55

Accepted Answer

To find the price to charge, you add the markup to the food cost. The markup on $32 at 60% is $32 * 0.60 = $19.20. Adding the markup to the original cost, $32 + $19.20 = $51.20, which rounds to $51, but since that's not an option, the closest is $55 (D).

Question 4

If a client asked for a room set-up that was suitable for a collaborative meeting needing video streaming from the US headquarters, which arrangement would you recommend?&#10;A) Classroom style&#10;B) Conference table&#10;C) Theatre style&#10;D) U-shape

Accepted Answer

The U-shape arrangement is ideal for collaborative meetings as it allows for interaction among participants and provides a clear view of the video streaming setup.

Question 5

A request for halal food is an example of which type of special food request?&#10;A) Religious&#10;B) Allergy&#10;C) Vegetarian&#10;D) Dietary

Accepted Answer

Halal food is prepared according to Islamic law, and its request is based on religious beliefs and practices.

Question 6

A venue coordinator's role is primarily to book and manage functions on the premises of:&#10;A) Clubs&#10;B) Hotels&#10;C) Stadia&#10;D) Any indoor event or function space

Accepted Answer

A venue coordinator's role involves booking and managing functions at any indoor event or function space, not limited to specific types like clubs, hotels, or stadia.

Question 7

When evaluating the environmental impacts of events, this includes:&#10;A) Reduce, recycle and re-use efforts&#10;B) Waste management as a whole&#10;C) Waste management and noise management&#10;D) Food supply chain, waste management and noise management

Accepted Answer

When evaluating the environmental impacts of events, it's important to consider a comprehensive approach that includes the food supply chain, waste management, and noise management. This ensures a holistic assessment of how the event affects the environment in various aspects, from resource consumption to pollution and disturbance.

Question 8

If the client wanted to make sure that the floral arrangements did not include white lilies, this would be included in:&#10;A) The specifications&#10;B) The layout scheme&#10;C) The bump-in schedule&#10;D) Negotiations with the banquet manager

Accepted Answer

The specifications are detailed descriptions of requirements, including what should or should not be included in a project or product, such as floral arrangements.

Question 9

The BEO is the:&#10;A) Banquet event operation&#10;B) Banquet event order&#10;C) Building electrical option&#10;D) Term used for the guaranteed number of guests, best estimate option

Accepted Answer

The BEO, or Banquet Event Order, is a document that outlines the details of an event, including the menu, setup, timeline, and other important information, primarily used in the hospitality industry to ensure that all aspects of an event are agreed upon and understood by both the event planner and the venue.

Question 10

When evaluating the success of an event, your best approach would be to:&#10;A) Check with guests as they leave&#10;B) Check with the client a week later&#10;C) Discuss with operational staff in a meeting&#10;D) Discuss with client and operational staff and make recommendations

Accepted Answer

Discussing with both the client and operational staff, then making recommendations, allows for a comprehensive evaluation of the event from multiple perspectives. This approach ensures feedback is gathered from those who planned and executed the event as well as from the client's viewpoint, leading to a more thorough understanding of the event's success and areas for improvement.

Deck 13: Plan In-House Events or Functions