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CMP certified meeting professional Questions with 100% Actual correct answers | verified | latest update | Graded A+ | Already Passed | Complete Solution CA$11.16   Add to cart

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CMP certified meeting professional Questions with 100% Actual correct answers | verified | latest update | Graded A+ | Already Passed | Complete Solution

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CMP certified meeting professional Questions with 100% Actual correct answers | verified | latest update | Graded A+ | Already Passed | Complete Solution

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  • June 19, 2024
  • 42
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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By: EXAMQA • 2 months ago

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CMP certified meeting professional
✅✅
___needs to clearly outline the reporting structure in the event of an
emergency - -Communication plan

"Brain friendly food" - ✅✅ -Limit high glycemic foods - white flour and white
sugar
Fresh, regional, local ingredients are more nutrient-rich
Limit salt and processed foods
Include nutritional information about key ingredients

1st step in determining F&B requirements - ✅✅ -Outlining the program
schedule and determining when meal functions are needed and then what
style is best suited to the event goals and budget

1st step in exhibit sales process - ✅✅-Determine the feasibility of holding
the event

2 tax issues for international events - ✅✅-1. Are attendees or the company
liable to pay income tax in their home country because the event was
organized abroad?

2. Are the organizers or attendees liable to pay local tax in the country where
the event takes place?

2 trends in F&B - Tapas and micro-climate production - ✅✅ -Tapas - offer
guests an opportunity to try a variety of local flavors to mingle with other
guests
Micro-climate production - allow you to introduce local, fresh, seasonal
products to your group. (Produce, specialty fruit or chocolate, wine or beer,
cheese)

3 breakfast options - ✅✅-Full-service - seated with a combination of pre-set
and plated service

Continental - balances variety and budget

Full buffet - Most expensive, greatest variety of food selection

3 choices when facing risk - ✅✅-Accept/ignore

,Manage/mitigate (includes transferring risk through insurance or contracts)
Avoid the risk

3 distinct elements of strategic planning - ✅✅-Discovery, analysis, and
planning (DAP)

3 factors that most frequently affect the success of events are -✅✅-1
Failure to identify key processes and assign ownership
2 Failure to apply a robust improvement approach that builds an
understanding of fundamental root causes of problems
3 Failure to measure the right things

3 phases in design thinking process - ✅✅-Inspiration - understand challenge
that event is directed at solving

Ideation - Collaborative process that generates ideas and solutions to
challenges

Implementation - implementing the plan including collaborating with marketing
to deliver message to attendees

3 things to analyze for financial summary - ✅✅ -1- Historical income and
expense statements
2- Budget for best and worse case scenario
3- Do any financial decisions impact policies at an organization? (Fee for
family members implies family members allowed)

3 threats as defined by NFPA standard on disaster management - ✅✅-1 -
natural disasters
2 - human caused
3 - technological


✅✅
4 aspects that event professionals will be involved with to maintain positive
relationships with stakeholders - -Communication
Recognition
Conflict resolution
Legal considerations

4 formats of survey questions - ✅✅ -Open ended
Checklist - aka multi select question

,Two way question - yes or no (close ended)
Multiple choice question (close ended)

4 project procurement plan processes - ✅✅ -PCAC
Planning - identify required goods and services needed to reach perfect
objectives. Determine if those are in house or external. "What, how much,
when". Identify suppliers

Conducting - after sending RFPs, move forward to secure goods and services.
Obtain responses and contract with a supplier. Secondary RFP if no bids fit.

Administer- managing relationship with suppliers. Evaluate contract
performance. Incorporate milestone dates

Close - work verified to confirm accomplishment. Deliverables accepted.

4 R's -✅✅-Rethink
Reduce
Reuse
Recycle

4 stages of risk management - ✅✅-Preparedness
Response
Recovery
Mitigation

4 step risk management process - ✅✅ -1 - Risk assessment (identify risk)
2 - Risk analysis (analyze risks)
3 - Crisis planning (developing the risk management plan)
4 - Crisis response (implementing when needed, the planned responses to the
specific crisis that occurs)

4 steps to develop a budget - ✅✅ -1 - identify categories of revenue and
expenses
2 - estimate quantities for each budget item
3 - research costs for each budget item
4 - set prices to meet financial goals

5 event management phases - ✅✅-1- Initiation
2- Planning

, 3- Implementation
4- Event
5- Closure

5 principles of meeting decision process - ✅✅-1. Principle of assessment
and evaluation
2. Principle of meaningful engagement
3. Principle of distributed learning
4. Principle of collaboration
5. Principle of experience

7 common mistakes in budget planning - ✅✅ -1 - allow contingencies for the
unexpected
2 - include tax and service charge
3 - include labor costs
4 - communicate clear policies to speakers and staff
5 - review master account daily
6 - rely on history for meal guarantees
7 - know the value of your business

A diverse workforce ensures what - ✅✅ -Interests and needs of stakeholders
aren't overlooked in event planning and execution


✅✅
A stakeholder approach can lead to many benefits for an organization -
-Attracting and retaining employees, suppliers and customers, which can
support a strong organizational image and enhanced ability to meet core
purpose and business objectives

Accrual accounting - ✅✅-Counts income and expenses when they are
earned or incurred

Accrual accounting records items as they relate to ____ - ✅✅ -Net worth -
assets minus liabilities when thy are incurred regardless of whether cash has
changed hands. Provides a more accurate representation of the ebb and flow
of an organizations finances.

Action station - ✅✅-Chef cooks, slices, or otherwise prepares food at the
time of service

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