AHLEI Certified Food & Beverage Executive Exam. Contains 130 Q&A

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AHLEI Certified Food & Beverage Executive Exam 1. Who are the typical caterers you will deal with?: - Different types ethiniccuisine - Specialists in picnic, kosher, BBQ, seafood - On-premise, off... -premise, take-out 2. What are some of the types of venues you will find yourself at?: Banquethalls, stadiums, arenas, universities, museums, restaurants, etc. 3. You are likely to deal with these 5 caterers:: 1. Hotels 2. Conference Centres 3. Convention Centres 4. Restaurants 5. Off-premise caterers 4. What are the three types of pricing methods?: 1. Thirds Method 2. Contribution Margin Method 3. Multiplier Method 5. What is the purpose of a meal function?: Satisfy hungerCreate an image Social interaction and networkingPresent awards2 / 14 Increase attendanceetc. 6. What must you always ensure the caterer knows so that the appropriate menu, production, and service plans can be created?: The particular reason(s)for having the event and its purpose. 7. What types of questions should you ask the host of the event?: What's thesize of the event? When is it? What type? Budget? Allergies? Have you done the event before/often? Have you done the event in the same place? 8. What items are considered to generally always be 'in'?: Fresh, seasonalfood Locally grown food High quality3 / 14 ingredients [Show More]

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