AHLEI Certified Food & Beverage Executive Exam. Contains 130 Q&A

AHLEI Certified Food & Beverage Executive Exam 1. Who are the typical caterers you will deal with?: - Different types ethiniccuisine - Specialists in picnic, kosher, BBQ, seafood - On-premise, off-premise, take-out 2. What are some of the types of venues you will find yourself at?: Banquethalls, stadiums, arenas, universities, museums, restaurants, etc.

3. You are likely to deal with these 5 caterers:: 1. Hotels 2. Conference Centres 3. Convention Centres 4. Restaurants 5. Off-premise caterers 4. What are the three types of pricing methods?: 1. Thirds Method 2. Contribution Margin Method 3. Multiplier Method 5. What is the purpose of a meal function?: Satisfy hungerCreate an image Social interaction and networkingPresent awards 1 / 14

Increase attendanceetc.

6. What must you always ensure the caterer knows so that the appropriate menu, production, and service plans can be created?: The particular reason(s)for having the event and its purpose.

7. What types of questions should you ask the host of the event?: What's thesize of the event?

When is it? What type?

Budget?

Allergies?

Have you done the event before/often?

Have you done the event in the same place?

8. What items are considered to generally always be 'in'?: Fresh, seasonalfood Locally grown food High quality 2 / 14

ingredients New, unusual ingredientsSafe foods Creative presentations Excellent service 9. What are the 16 factors influencing menu selections?: 1. Demographics &psychographics 2. Meal restrictions 3. Nutritional concerns 4. Hard-to-produce foods 5. Standardized menu offerings 6. Length of meeting 7. Seasonality 8. Easy-to-produce foods 9. Shelf life 10. Market availability 11. Equipment limitations 12. Menu balance 3 / 14

13. Presentations 14. Matching food & wine 15. Entertainment value 16. Menu trends 10. What are the 3 types of vegetarians?: 1. Won't eat red meat, but will eat chicken or fish 2. Lacto-ovo 3. Vegans 11. What types of meal restrictions exist?: Vegetarianism, religious or lifestylereasons Need lighter meals after hors d'oeuvres Heavier meals for liquor-only reception Protein for alertness Carbs = relaxation & sleepinessSaturated fats = sluggishness 12. What must be taken into consideration for nutritional concerns?: Provid-ing alternatives (e.g. low-calorie) For longer events, avoid fatty, fried 4 / 14

foodsSauces and dressings on the side Dessert irony 13. What are examples of hard-to-produce foods?: Lobster, souffle, mediumrare tuna 14. What are the benefits of considering menu items already offered in restaurant outlets?: It keeps food cost under control, the venue has extra inven-tory on hand, and the kitchen staff are more experienced in the production of thosedishes 15. What must you do when you have a longer meeting/event that goes onfor a few days?: Do not repeat the same production, preparation, or product.

16. What makes food in season special/different/better?: The quality of thefood is enhanced, it's less expensive, and it's available in greater quantities 17. What are examples of easy to produce foods?: Chicken, beef 18. What's key to know about product shelf life?: Large pieces of food holdheat/cold longer than small Solid meats last longer than sliced 5 / 14

Lettuce wedges are better than tossed salad Cold foods stay cold longer than hot foods hold heat Sauces extend a hot food product's holding capacity, keep food from drying out,and add colour to a finished dish 19. What must you consider when balancing a menu?: FlavoursTextures Shapes Colours Temperatues Cooking methods 20. What elements of presentation should be considered?: Colour, texture,shapes, height, arrangement 21. What adds entertainment value?: Action stations, seafood bars, flambeeddishes 22. What ethical issues are there about the sourcing of food?: Shark fins -throwing the bodies back into ocean Foie gras - forcefeedingServing live monkeys 6 / 14

23. What is a buffet?: Food attractively arranged on tables. Guests help them-selves.

24. What is an attended buffet/cafeteria?: The same as a buffet but guests areserved by chefs or attendants.

25. What is a combination buffet?: Inexpensive items are self-serve but expen-sive items have an attendant.

26. What is a plated buffet?: A selection of preplated foods.

27. What are action stations also known as?: Performance sections or exhibi-tion cooking (e.g. flaming desserts) 28. What is a reception?: Light foods served buffet style or passed on trays byservers.

29. What is family style/English?: Guests are seated and servers place large serving platters and bowls of food on the dining table. Guests pass the food aroundthe table.

30. What is American/plated?: Attendees are seated and served food that hasbeen plated in the kitchen. Meat is placed at the six o'clock position in front of the guest. This serving style is functional, most common, economical, 7 / 14

controllable,efficient.

31. What is preset?: Some items are already on the table when guests arrive.

E.g.water, appetizer, salad, bread.

32. What is butlered/tray service?: Having hors d'oeuvres passed on trays wherethe guests can help themselves.

33. What is Russian?: Foods cooked tableside and placed on platters, then servers pass the platters around the table and guests help themselves.

Serviceis from the left.

34. What is Banquet French?: Platters of food are assembled in the kitchen. Servers take the platters to the tables and serve the guests from the left usinga fork and a spoon (silver tongs) 35. What is cart French?: Mostly used in fine dining restaurants and less com-monly in banquets, except for small VIP functions.

Cold and hot foods (Caesar salad, Sole (deboning), Chateaubriand (carving),Steak Diane (cooking & flambéed), Desserts, Specialty Coffees 36. What is hand service?: One server per two attendees. Servers wear white gloves. Each serves carries two covered plates from the kitchen and stands behindthe two attendees assigned to him/her. At the captain's signal, 8 / 14

plates are set in front of guests at the same time and plate covers are removed.

37. What is a server parade?: Elegant touch where white-gloved servers marchinto the room and parade around the perimeter carrying food on trays often to attention-getting music and dramatic lighting (Baked Alaska). When the room is circled, the music stops and service starts.

38. What is the wave?: Servers are not assigned workstations or tables. They start at one end of the room and work straight across to the other end for both service and plate removal. Servers are one team and the whole room is one station.

39. What are some key details to know about breakfast?: Speed and efficiencyare important Attendees will be going to business meetings, seminars, or other events after themeal Breakfast that runs late can throw off the whole day's scheduleMany attendees will skip breakfast Some do not eat breakfast normally Some may prefer early morning 9 / 14

workouts 40. What is a breakfast buffet?: Best type of service for breakfast functionsbecause it accommodates early risers and late arrivals.

Should have functional, energizing foodTraditional breakfast buffets have: -Two-three breakfast meats -Two-three baked goods -One-two styles of eggs -One potato dish -Several selections of cereals, fruits, cold and hot beverages, condiments 41. What should you know about continental breakfast?: More economical The traditional continental breakfast includes coffee, tea, fruit juice, and some typeof bread A deluxe version offers more varieties of juices, breads, and pastries, as well asfresh fruits, yogurt, and cereals.

Ensure that the caterer separates the food and the beverage sections. If a guests needs coffee, doesn't need to stand in line behind other guests who are decidingwhat pastry to get.

10 / 14

Also, condiments should be away from the coffee areas If space doesn't allow, consider using servers for beverage service Not everyone is very sociable at breakfast so have newspapers ready Food must be replenished continuously, especially the last 15-20 minutes.

42. What is a refreshment break?: It is an energy break. Refresh and sharpenattention, alleviate boredom, stretch, call the office, use the WC, etc.

Refreshment breaks provide beverages and possibly a snack.

Usually midmorning or midafternoon.

Ideally, it should include hot and cold beverages, whole fruits, raw veggies and dip,yogurt, muffins, chewy food - relieve boredom Speed - sliced vs. kabobs/whole fruit Location - separate room Size of glassware, cups, plates Unsightly mess from coffee urns and juice dispensers 43. What should you know about lunch?: Similar to breakfast - intended to provide a convenience to attendees and to ensure that they will not roam awayand neglect the afternoon's business activities.

Most attendees are satisfied with the few traditional b'fast selections but 11 / 14

theynormally seek greater luncheon variety.

If you serve a heavy meal, attendees will most likely become drowsy and inatten-tive later in the day.

"Working luncheon" (<1 hour) Ceremonial type (>1 hour), heat tables, reserved tables, AV equipment etc .Deli buffets are usually crowd pleasers Variety is key if attendees are expected to eat several luncheons during their stay.If they chose to go to a restaurant or bar for lunch it will throw off meal guarantees.

44. What should you know about a reception?: Usually a pre-dinner functionthat is designed primarily to encourage people to network (icebreaker party). Food should be lighter.

Common complaints: loud music, salt & pepper at carving station Some receptions are not pre-dinner functions i.e. hospitality suites (often sponsored) Also, a "walk-and-talk" reception could be offered instead of dinner.Food should be heavier.

Held during standard dinner hours and are intended to take the place of dinner.

Most include alcoholic beverage service 12 / 14

Normally they do not begin before 5 pm Several food buffet stations with different food at each stationOne or two popular foods could be passed around One or two action stations Servers at each station to replenish food, bus soiled tableware, remove trash,psychological deterrent for heaped plates Bars spaced around the room Spacing - sufficient distances between stations. Guests have to change locationto get a drink or food item; it encourages mingling Items should be bite-size This allows attendees to sample a wide variety of foods without wasting too much.

Ensures that food will be easy to consume.

Ease of consumption is important as attendees may have to balance plates, glassware, handbags, business cards, and even cell phones while moving around.Quantities ``keep it coming`` approach substantial per person charge 13 / 14

Caterer owns the leftovers (you buy assurance that you don`t run out of food) ``One of this and two of that`` approachLess expensive but you may run out You own leftovers. Get to use them for another event or send them to a hospitalitysuite Caterer keeps the f & b coming and charges you for actual consumptionDon`t know up front what the final cost will be Eliminates fear of running out of productHistory of the group, Demographics etc General quantity rule: 6-7 hors d`oeuvres `during a reception`s first hour Avoid messy or greasy food Food that is easy to hold and eat - avoid rack of lamb Minimize seating (seating should be no more than 25-30% of the headcount) Buttlered food - one type per tray so that guests don`t take too long to decide(higher labour cost but could be offset by lower food cost) Servers should carry a small stack of cocktails napkins 14 / 14

45. What should you know about dinner?: Longer, more elaborate affair.

Usually part of a theme, ceremony, or other type of major production where foodservice is only one part of the event.

Awareness of protocol, seating arrangements etc.

Theme parties will promote dinner attendance (attendees spouses may be inclinedto attend) Meeting planners are usually more adventurous when booking a dinner functionbecause they usually have more money and time to work with.

Russian and French service styles are more likely at dinner than at other meals.

46. 4. Assume that you estimate attendees will consume 3 glasses of wine during an awards banquet. Each glass contains 5 ounces. And though thereare 50 attendees, you plan to order enough 750 ml bottle to serve 55 personsin order to account for waste and over pouring. How many 750 ml bottles should you order?: Approximately 33 (3 glasses*5 oz = 15 oz, in one 750 ml bottle there is 26 oz (round down to 25oz) ... sooo 15 oz*55 people/25 oz= 33) 47. 5. A beverage alcohol that customer order by type of liquor is referred toas a: Well brand 48. 6. Meeting planners will typically plan and purchase only three types 15 / 14

of beverage functions - the cocktail reception, poured wine service and: Hospi-tality suite 49. 7. A cocktail reception oftentimes precedes a: Dinner function 50. 8. The flat rate charge for a beverage function is similar to the price perperson and the price per hour method of charging: TRUE 51. 9. In most parts of the U.S., the liquor laws will not allow beverage alcoholto be served unless food is also available.: TRUE 52. 10. The typical caterer tends to earn more sales revenue and more profitby charging a flat rate for a beverage function: TRUE 53. 11. Non-alcoholic beverages are sometimes referred to as: Neutral bever-ages 54. 12. Corkage represents a charge the caterer extracts from the meeting planner who purchases beverage alcohols elsewhere and brings them intoa catered event: TRUE 55. 13. A cash bar is sometimes referred to as a: No-host bar 56. 14. Usually, liquor consumption at an open bar is higher than at other types of bars because the attendees are not paying for their drinks; some-body else, e.g., sponsors, is paying.: TRUE 16 / 14

57. 15. Once the desired table place setting is developed, when setting up thetables in a function room, the banquet captain usually sets a sample cover as a guide for servers to follow. This cover is referred to as the: Captain's table 58. 16. Unavoidable light seeping into a darkened room from around doors,draped windows, or production and service areas, is referred to as: Ambientlight 59. 17. If a function includes dancing, the caterer should provide approxi-mately 3 square feet of dance floor space per attendee.: 60. 18. Servers in costumes are sometime referred to as "moving décor.": TRUE 61. 19. If a round table's diameter is 60 inches, the meeting planner shouldask the caterer to use a table cloth that has a diameter of: 78 inches 62. 20. The smallest portable bar that the caterer can use measures approx- imately 10 feet by 15 feet: FALSE (the smallest portable bar measures 6 feet by7 feet or 42 square feet) 63. 21. If the meeting planner is planning to have a huge catered event 17 / 14

that includes a cash bar, the typical catering facility will require cashiers to selldrink tickets: TRUE 64. 22. Most meal buffets are set up with one line for every 100 persons.: 65. 23. The amount of floor space is perhaps the function room's most criticalfeature: TRUE 66. 24. The number of covers set up in the dining room surpassing theguarantee is referred to as a: Overset 67. 25. White is the most common type of napery used: TRUE 68. 26. Which one of the following colors tend to dull the appetite and thereforwill lead attendees to consume less food?: Navy blue 69. 27. A lectern or head table should not be located near a function room'sentrance: TRUE 70. 28. Generally speaking, the meeting planner will be unable to accommo-date the maximum number of persons allowed by the local fire code becausethe room setups usually reduce significantly the number of attendees who can be served efficiently and comfortably: TRUE 71. 29. If hors d'oeuvres are served buffet-style during a cocktail reception,industry experts recommend setting one buffet table for every 18 / 14

50 persons.: 72. 30. It is easier to plan a beverage function's room layout than it is to plana meal function's room layout: TRUE 73. 31. When determining the number of buffet tables needed, as well as the number of buffet lines required, the meeting planner and caterer shouldconsider: Number of attendees expected 74. 32. The way a function room is set up can affect the flow of service andthe amount of food and beverage consumed: TRUE 75. 33. Centerpieces on dining tables should be eye appealing and never setat eye level: TRUE 76. 34. One of the potential disadvantages of buffets is the possibility that some attendees will be finished eating while others are still waiting in line: -TRUE 77. 35. The meeting planner should avoid selection a function room that is long and narrow because it is usually more expensive to rent it than any other type of function room: FALSE (the narrow room is bad for guest speakerset up and attendee flow in the room) 78. 36. The major factors influencing the selection of a function room are 19 / 14

thefunction room's appearance, location, utilities and amount of floor space: -TRUE 79. 37. A 60-inch(5-foot) round dining table is also referred to as a: 8-top table 80. 38. The colors chosen for napery should not clash with the carpet or walltreatments: TRUE 81. 39. It can take almost as much time to shop for and prepare two or threespecial meals as it does to produce of a lot of standard meals: TRUE 82. 40. It is essential that the catering sales representative check with thechef before committing to any off-the-menu selections: TRUE 83. 41. Actions stations require more food production labor than the typicalbuffet that offers only standardized menu items: TRUE 84. 42. Many caterers will budget one server for ever 20 attendees at a mealfunction regardless of the style of service, the type of menu, or whether theservers are responsible for wine service: FALSE (they will budget one server for every 32 attendees) 85. 43. For a very large meal functions, one banquet captain should 20 / 14

bescheduled for every 250 attendees.: 86. 44. A form that lists the relationship between the number of work hours needed for each job description and the number of attendees is referred toas a: Staffing chart 87. 45. An inexpensive way to minimize service timing problems is to: Presetas much of the food and beverage as possible 88. 46. Normally, the amount of time needed to serve the conventional meal function is approximately 1 ¼ hours for the typical luncheon and 2 hours forthe typical dinner event.: 89. 47. The room service department in a hotel or conference center typicallyhandles all sleeping room food and beverage service; usually the catering department does not get involved in this activity.TRUE: 90. 48. B-list service staff workers are the first ones called by the manager when extra help is needed to work a large function: FALSE (is it the A-list staffworkers who are called in when extra help is needed) 91. 49. Industry experts suggest that the minimum service ratio for conven- tional sit-down meal functions with American-style service with some foodpre-set is one server for every 20 guests.: 21 / 14

92. 50. The number of bartenders and bar backs needed for a catered eventwill depend primarily on the price per drink charged by the caterer: FALSE (depends primarily on number of bars scheduled, types of drinks being prepared,number of drinks being prepared, number of attendees, hours of operation) 93. 51. Regardless of the style of service, the caterer will need to schedule at least one floor supervisor. This person can be a banquet captain or a: Maîtred'hôtel 94. 52. Food runners responsible for overseeing food stations can also per-form some bussing duties: TRUE 95. 53. The typical caterer the meeting planner normally deals with is the: Hotel catering department 96. 54. The standard bartender to attendee ratio used by caterers is one bartender for every 75 attendees: FALSE (the ratio is one bartender for every100 attendees) 97. 55. If a reception lasts about one hour, you should expect each attendeeto consume approximately 2 ½ drinks.: 98. 56. If a conventional sit-down meal functions includes Russian, 22 / 14

banquet French, or poured wine service, you normally should request one server forevery 16 attendees.: 99. 57. The major activity of the convention service department is: Function-room setup 100. 58. If a great deal of scratch food production is required, payroll cost will be much higher than it would be if a great deal of processed foods were usedinstead: TRUE 101. 59. Which one of the following types of workers are usually referred toas casual labor?: B-list personnel 102. 60. Which one of the following is a hotel's least visible department?: Security 103. 61. Finish cooking is preparing menu items to order instead of havingeverything ready-to-serve when attendees arrive.: TRUE 104. 62. Payroll expenses includes the cost of wages and salaries, requiredemployee benefits, and discretionary employee benefits: TRUE 105. 1. For dinners with poured wine service, you can expect each attendee to consume approximately 2 ½ glasses, and for lunch average consumptionwill be approximately 1 glass per person.: 23 / 14

106. 2. A common way for caterers to charge for open bars and poured wineservice is: charge per bottle.

107. 3. The difference in sales revenue between the number of drink tickets (or meal tickets) sold and the number used by attendees is usually referredto as: Breakage 108. 1. Some caterers offer menu items that people cannot get elsewhere.These types of menu items are sometimes referred to as: Signature items 109. 2. There is no better way to end the dinner portion of a "Putting on theRitz" theme than to schedule a(n): After Glow 110. 3. Which one of the following lights is used for short throws and createsa wide beam of light?: Par Light 111. 4. The most common error meeting planners make when estimating the cost of props is to underestimate the cost of labor needed to handlethem.: True 112. 5.

lights are portable spotlights that can create colors,

orfocused pattern projection on the ceiling, wall, or floor, depending on themetal templates affixed to the lens.: Gobo 24 / 14

113. 6. Typical extravagant events would be awards banquets, incentiveevents, building openings, and: Fundraising events 114. 7. Moving décor refers to costumed servers, bartenders, and/orlook-a-like actors hired to roam around and entertain.: True 115. 8. Extravagant functions oftentimes represent repeat business for thecaterer.: True 116. 9. Generally speaking, the meeting planner will spend more time book-ing

transportation than any other type of ground

transportation.: Motor coach 117. 10. If a meeting planner requires entertainment for a function, usuallythe responsibility for booking, scheduling, and coordinating will fall on thecaterer's shoulders.: False 118. 11. Occasionally, a caterer may want to offer meeting planners some complimentary services, such as providing a microphone for the luncheonspeaker, in order to secure a large catering contract.: True 119. 12. A caterer who grants concession status to an outside contractor will usually expect the contractor to pay a commission to the caterer for 25 / 14

theprivilege.: True 120. 13. In some cases, especially with subcontracted food or beverage, thecaterer will add a profit markup of about

%

to

the

subcontractor'scharge.: 20 121. 14. A caterer will never allow a meeting planner to use an outsidecontractor that the caterer wishes to avoid.: False 122. 15. Some caterers authorize concessions to outside suppliers by pro-viding in-house space for them to set up shop.: True 123. 16. Lighting is most commonly used to: Provide safety and security 124. 17. Unfortunately, actual labor charges for audiovisual services tend toexceed the budgeted ones.: True 125. 18. Which one of the following is probably the most common type ofadditional service needed by meeting planners?: Audiovisual 126. 19. Which one of the following is likely to be the biggest part of a meetingplanners' audiovisual budget?: Labour charges 127. 20. Which one of the following is a common type of outside supplier used by meeting planners?: All of the above (other answers were audiovisual,lighting, and transportation) 26 / 14

128. 21. All ethnic cuisines have a low end and a high end. When you aretrying to save money, go for the low end.: True 129. 22. Another term for barter is: Trade-out 130. 23. The use of American service for meal functions will result in a lowerfood cost than buffet service, and requires less labor than banquet French and Russian service.: True 131. 24. It would be much less expensive for a meeting planner to carry in hisor her own laptop computer and portable video projection unit than to rent it from the caterer or an outside contractor.: True 132. 25. Attendees will expect at least three courses for a meal function: amain course, dessert, and:: Some sort of starter 133. 26. Events booked by clients in the shallow market usually involve ashort lead time for the caterer.: True 134. 27. The nice thing about low-budget theme parties is that the themes can divert attendees' attention away from the modest menu offerings theycan afford.: True 135. 28. Caterers usually classify the total universe of potential customers into three markets: shallow market, mid-level market, and:: 27 / 14

Deep market 136. 29. The association and corporate business entities represent approxi-mately

% of total catering sales in the U.S.: 75

137. 30. If a meeting planner wants a cheese display for a reception, he or sheshould order enough for only about

of the group.: 1/2

138. 31. Which one of the following groups is generally included in theshallow market?: Fraternal groups 139. 32. To caterers, the term "shoulders" refers to: Slow-periods during theirbusiness cycles 140. 33. Reducing product quality is the best way to save money whenplanning a catered event.: False 141. 34. A caterer may be willing to offer a quantity discount to the meetingplanner who agrees to hold several events during the coming year.: True 142. 35. Another term for ganging menus is dualing menus.: False 143. Explain place setting.: Exact place setting depends on menu & style ofservice Flatware is placed in order of when it will be used, from the outside in.

28 / 14

Soup spoon = outside, far right Knife = closest to center plate, blade facing in Smaller salad fork = to the left of the dinner fork, left of plate Dessert flatware set above plate, bowl of spoon facing left, tines of fork facing rightCoffee cups should not be preset at a formal dinner

29 / 14