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Event Planning Ch 10-13 Exam Study Guide Questions with Latest Update
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Event Planning Ch 10-13 Exam Study Guide Questions with Latest Update
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Event Planning Ch 10-13 Exam StudyGuide Questions with Latest Update
Caterer - Answer-the food service vendor, often used to describe a vendor who
specializes in banquets and theme parties. An exclusive food and beverage contractor
within a facility
Catered events - Answer-generally have one host and one bill, and most attendees eat
the same meal.
Off premise catering - Answer-transports food- either prepared or to be prepared on
site- to a location such as a tented area, museum, park or attraction. first step is an
RFP, then site inspection.
On-premise catering - Answer-is defined as being held in facility that has its own
permanent kitchens and function rooms, such as a hotel, restaurant, or convention
center.
Menus - Answer-keep up with the changing tastes of the public. Seasonal foods, ethnic
foods, high quality ingredients, fresh ingredients, new and unusual ingredients, safe
foods, highly creative presentations, excellent service
Menu restrictions - Answer-3 types of vegetarians. Type 1: who will not eat red meat,
but will eat chicken and fish. Type 2: "lacto-ovo" will not eat anything that has to be
killed, but will eat animal by products Type 3: "vegans" who will not eat anything from
any animal source, including animal by products such as honey, butter, and dairy
Attrition clauses - Answer-although they benefit both planner and hotel because they set
down legal obligations for both sides and establish liability limits.
Categories of Liquor - Answer-well, call and premium brands. Can be sold by the bottle,
by the drink, per person, charge per hour, flat rate charge, open bar, cash bar,
combination bar, limited consumption bar
Hospitality suites - Answer-are places for attendees to gather outside of the meeting
events. 3 types: morning, afternoon, evening
Food and beverage future trends - Answer-there will likely be gradual and sustained
efforts to embrace and integrate "green" products and practices, there will be a focus on
big/bold flavor profiles, there is a trend toward fresh, local, speciality foods, the trend
towards clean/slick/simple presentations and efficient service
, Negotiation - Answer-is the process by which a meeting planner and a hotel
representative or other supplier reach an agreement on the terms and conditions that
will govern their relationship before, during and after a meeting, convention, exposition
or event. Never a "win-win" solution.
Rack Rates - Answer-hotels set their sleeping room rates-at least the published or so
called rack rates- in a number of ways. The hotel wants to reach a total return on its
investment, however since nearly 50% of all rooms in all hotels are sold at less than
rack rate, hotels vary their actual rates depending on a number of supply and demand
factors including time of year.
Yield Management - Answer-hotels have adopted this; also called revenue
management, pioneered by the airline industry. Hotels are able to vary their rates
almost daily, depending on the actual and anticipated demand for rooms at a particular
time.
Contracts - Answer-too often contain self serving statements, lack of specifics, and fail
to reflect the total negotiation between the parties.
Parol Evidence - Answer-or evidence of an oral agreement, can be used in limited
instances, especially where the plain meaning of the words in the written document may
be in doubt.
Attrition Clauses - Answer-provide for the payment of damages to the hotel when a
meeting organizer fails to fully utilize the room block specified in the contract.
Cancellation - Answer-cancellation fees or "liquidated damages."
force majeure or Act of God caluse - Answer-permits either party to terminate the
contract without damages if fulfillment of the obligations imposed in the agreement is
rendered impossible by occurances outside of the control of either party.
Risk - Answer-is the possibility of suffering loss or harm. Risk management is the
process of assessing, analyzing, mitigating and controlling risk. Risk is the "what" and
risk management is the "how."
Stages of risk management - Answer-1. prepardness
2. mitigation
3. response
4. recovery
Americans with Disability Act - Answer-provide "reasonable accommodation." Planners
must 1. determine the extent to which attendees have disabilities 2. make a reasonable
effort to accommodate the special needs of the those attendees at no cost to the
attendee.
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