Deck 7: Event Logistics and Supplies

Question 1

The buffet food could be:

A)hot or cold or both.
B)hot.
C)cold.
D)without drinks.

Answer 1

A

Question 2

Load-out is the:

A)storage of equipment, stage crew, staging, etc.
B)departure of equipment, stage crew, staging, etc.
C)leaving of equipment, stage crew, staging, etc.
D)weight of equipment, stage crew, staging, etc.

Answer 2

C

Question 3

Given the complexity of the modern sound systems, the provided equipment packages include:

A)additional warranty.
B)the hire of a technician.
C)extended equipment insurance.
D)schemes of better prices.

Answer 3

B

Question 4

The event contact list should contain at all times multiple contact details for:

A)staff only.
B)key personnel, stakeholders, suppliers.
C)VIP customers.
D)local government organisations.

Question 5

When choosing a venue, consider the potential visitors':

A)cheapest mode of transport.
B)fastest mode of transport.
C)typical mode of transport.
D)nicest mode of transport.

Question 6

Means of escape is:

A)the vehicles to be used when escaping.
B)a structured way of providing safe exit routes from a single location.
C)an informal way of providing safe exit routes from all locations.
D)a structured way of providing safe exit routes from all locations.

Question 7

Once given a venue, the event coordinator or logistics officer can address some of the major licensing and other official preparation activities, such as:

A)Permits.
B)permits and insurance.
C)permits, licenses and insurance.
D)insurance.

Question 8

The production schedule is the scheme of work to be done in time order:

A)to certify the sequence of events.
B)to ensure an event is running.
C)to clarify details of the day plan.
D)to ensure an event is set up properly.

Question 9

Bars for events are essentially of two types:

A)paid and cash.
B)paid and free.
C)cash and Card.
D)card and online.

Question 10

The normal buffet service ratio is one member of catering staff to:

A)30 diners.
B)40 diners.
C)20 diners.
D)10 diners.

Question 11

The sommelier is:

A)the wine waiter.
B)the chief-receptionist.
C)the chief-server.
D)wine standards.

Question 12

One bottle of wine (70cl) will normally serve:

A)2 persons.
B)5 persons.
C)6 persons.
D)7 persons.

Question 13

The final exit is the:

A)termination of an escape route, in the event of an emergency.
B)last piece of equipment to leave an event site.
C)last person to leave an event site.
D)last door on the right.

Question 14

It is essential that the food presented is of a suitable standard, takes into account allergies and is appropriate to:

A)the age of customers.
B)the VIP attendees.
C)the theme of the event.
D)the type of people attending the event.

Question 15

In some areas of venues the lighting has to provide adequate background illumination in both public and support areas, and some decorative illumination, particularly in:

A)dining areas.
B)VIP rooms.
C)VIP rooms, dining areas and foyers.
D)foyers.

Question 16

With a finger buffet guests normally:

A)stand.
B)sit.
C)consume cold food.
D)spend less time in food

Question 17

Set-up time is the time needed to arrange, or rearrange:

A)after a previous event.
B)each hour.
C)each piece of equipment.
D)table-settings.

Question 18

The 'salt pot syndrome' indicates that:

A)a major missing item, at a minor time, will overshadow the event.
B)a minor missing item, at a critical time, will overshadow the event.
C)a minor missing item, at a critical time, won't matter.
D)a major missing item, at a minor time, won't matter.

Question 19

The chief 'back of house' players in catering operations are:

A)the head chef and the bar manager.
B)the head chef and the sommelier.
C)the bar manager and the reception.
D)the server and the assistant chef.