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.
Correct Answer:
Verified
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
Q12: One bottle of wine (70cl) will normally
Q13: The final exit is the:
A)termination of an
Q15: In some areas of venues the lighting
Q16: With a finger buffet guests normally:
A)stand.
B)sit.
C)consume cold
Q17: Set-up time is the time needed to
Q18: The 'salt pot syndrome' indicates that:
A)a major
Q19: The chief 'back of house' players in
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