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    Chapter Eight: Activity: Banquet Requisition. TRUE Request of Client. TRUE

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    APRIL BOY HILARIO
    1. The document contains a self-check on banquet service with true or false questions and the key things to discuss in a briefing before an event. 2. It addresses topics like who prepares event orders, deposit requirements, contract needs, rules around outside food and drinks, client discretion over food, and proper set up for different types of services. 3. The briefing section lists important logistical details to cover like entrances, parking, protocols, task assignments, volunteers, contingency plans, and emergency contacts.

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    Chapter Eight: Activity: Banquet Requisition. TRUE Request of Client. TRUE

    Uploaded by

    APRIL BOY HILARIO
    479 views1 page
    1. The document contains a self-check on banquet service with true or false questions and the key things to discuss in a briefing before an event. 2. It addresses topics like who prepares event orders, deposit requirements, contract needs, rules around outside food and drinks, client discretion over food, and proper set up for different types of services. 3. The briefing section lists important logistical details to cover like entrances, parking, protocols, task assignments, volunteers, contingency plans, and emergency contacts.

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    its all about the activity

    Original Title

    CHAPTER-8-activity-answered

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    1. The document contains a self-check on banquet service with true or false questions and the key things to discuss in a briefing before an event. 2. It addresses topics like who prepares event orders, deposit requirements, contract needs, rules around outside food and drinks, client discretion over food, and proper set up for different types of services. 3. The briefing section lists important logistical details to cover like entrances, parking, protocols, task assignments, volunteers, contingency plans, and emergency contacts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    479 views1 page

    Chapter Eight: Activity: Banquet Requisition. TRUE Request of Client. TRUE

    Uploaded by

    APRIL BOY HILARIO
    1. The document contains a self-check on banquet service with true or false questions and the key things to discuss in a briefing before an event. 2. It addresses topics like who prepares event orders, deposit requirements, contract needs, rules around outside food and drinks, client discretion over food, and proper set up for different types of services. 3. The briefing section lists important logistical details to cover like entrances, parking, protocols, task assignments, volunteers, contingency plans, and emergency contacts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    CHAPTER EIGHT : ACTIVITY

    SELF CHECK ON BANQUET SERVICE:

    A. True of False:

    1. An event order is prepared by a service captain.FALSE


    2. At least 50% deposit is required before confirmation of banquet booking.TRUE
    3. All banquet bookings must be covered by a banquet contract. TRUE
    4. Clients are free to bring extra food. FALSE
    5. A corkage fee is charged for wine bottles brought by clients to the event. TRUE
    6. Clients have the discretion to choose what foods to prepare during their event?
    TRUE
    7. It is not advisable to release banquet supplies without an approved
    banquet requisition. TRUE
    8. Payment for extra hours spent in the function room can be waived upon
    request of client. TRUE
    9. Tables and chairs are fully set up for cocktail parties. FALSE
    10. Guests in presidential table should be serve food on their table and not line up
    in the buffet. TRUE
    11. Cash bar means the host or organizer will pay for the guests drink order. TRUE
    12. Plated service is advisable for large number of guests to be served. TRUE
    13. Decoy system means stacking the china wares of the same size and shapes.
    TRUE
    14. Guests in the presidential table , should be served on their table and not
    required to line up in a buffet. FALSE
    15. In a Russian service, food is dished out from platters to the guests plate. FALSE

    B. ENUMERATION:
    Important things to be discussed during the briefing before an event starts.
     Layout of entrances and the check-in procedure
     Parking and access
     The protocol for important guests
     Onsite task distribution
     Volunteer management
     Plan B.
     Emergency contacts.

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