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.
Correct Answer:
Verified
Q1: The buffet food could be:
A)hot or cold
Q2: Load-out is the:
A)storage of equipment, stage crew,
Q3: Given the complexity of the modern sound
Q4: The event contact list should contain at
Q6: Means of escape is:
A)the vehicles to be
Q7: Once given a venue, the event coordinator
Q8: The production schedule is the scheme of
Q9: Bars for events are essentially of two
Q10: The normal buffet service ratio is one
Q11: The sommelier is:
A)the wine waiter.
B)the chief-receptionist.
C)the chief-server.
D)wine
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