Deck 13: Plan In-House Events or Functions
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ملء الشاشة (f)
Deck 13: Plan In-House Events or Functions
1
Venues that are designed for staging commercial events do NOT include:
A) Convention centres
B) Church halls
C) Hotels
D) Clubs
A) Convention centres
B) Church halls
C) Hotels
D) Clubs
B
2
Front-of-house refers to:
A) The outdoor areas that surround the building
B) The reception area
C) All areas where customers are served
D) The kitchens
A) The outdoor areas that surround the building
B) The reception area
C) All areas where customers are served
D) The kitchens
C
3
When quoting a client where food cost for the menu was $32 and the markup was 60%, what price would you charge?
A) $65
B) $35
C) $70
D) $55
A) $65
B) $35
C) $70
D) $55
D
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?
A) Classroom style
B) Conference table
C) Theatre style
D) U-shape
A) Classroom style
B) Conference table
C) Theatre style
D) U-shape
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5
A request for halal food is an example of which type of special food request?
A) Religious
B) Allergy
C) Vegetarian
D) Dietary
A) Religious
B) Allergy
C) Vegetarian
D) Dietary
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6
A venue coordinator's role is primarily to book and manage functions on the premises of:
A) Clubs
B) Hotels
C) Stadia
D) Any indoor event or function space
A) Clubs
B) Hotels
C) Stadia
D) Any indoor event or function space
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7
When evaluating the environmental impacts of events, this includes:
A) Reduce, recycle and re-use efforts
B) Waste management as a whole
C) Waste management and noise management
D) Food supply chain, waste management and noise management
A) Reduce, recycle and re-use efforts
B) Waste management as a whole
C) Waste management and noise management
D) Food supply chain, waste management and noise management
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8
If the client wanted to make sure that the floral arrangements did not include white lilies, this would be included in:
A) The specifications
B) The layout scheme
C) The bump-in schedule
D) Negotiations with the banquet manager
A) The specifications
B) The layout scheme
C) The bump-in schedule
D) Negotiations with the banquet manager
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9
The BEO is the:
A) Banquet event operation
B) Banquet event order
C) Building electrical option
D) Term used for the guaranteed number of guests, best estimate option
A) Banquet event operation
B) Banquet event order
C) Building electrical option
D) Term used for the guaranteed number of guests, best estimate option
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10
When evaluating the success of an event, your best approach would be to:
A) Check with guests as they leave
B) Check with the client a week later
C) Discuss with operational staff in a meeting
D) Discuss with client and operational staff and make recommendations
A) Check with guests as they leave
B) Check with the client a week later
C) Discuss with operational staff in a meeting
D) Discuss with client and operational staff and make recommendations
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