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
Correct Answer:
Verified
Q1: Venues that are designed for staging commercial
Q2: Front-of-house refers to:
A) The outdoor areas that
Q3: When quoting a client where food cost
Q4: If a client asked for a room
Q5: A request for halal food is an
Q6: A venue coordinator's role is primarily to
Q7: When evaluating the environmental impacts of events,
Q8: If the client wanted to make sure
Q9: The BEO is the:
A) Banquet event operation
B)
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