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Catering Final Exam Review
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Avg score: 34% • Most missed: “Type of alcohol with dessert course”
Catering Final Exam Review
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25 Questions

1. Snifter

2. Calculate the purge drink price of a bottle of scotch with a purchase cost $18 a yield of 12 drinks and an 18% beverage cost

3. Types of glassware for bar service

4. Champagne versus sparkling wine

5. The atmosphere of a private party absolves caterers from legal responsibilities with respect to the service of alcohol. true or false

6. Beverage sales often generate blank profit margins than food sales

7. Pricing on cash buyers reflect current individual drink prices for restaurants and lounges according to weather drinks are based on house or blank blank

8. Soufflé

9. The integration of wines with catering menu is called a blank blank blank

10. And some states the blank blank is expanded to hold servers responsible for expecting that any sale two and obviously intoxicated person with a known intent to drive a motor vehicle pose a responsibility for seeable threat to other drivers and pedestrians

11. Au jus

12. How do you determine the selling price per drink

13. Intermezzo

14. Demi sec

15. Where the market will bear higher beverage prices, such as in large cities and metropolitan areas beverage cost can be set as low as 5% true or false

16. Blank indicates the quantity of alcohol in a distilled spirit

17. Food and beverage mix

18. In the blank and blank blank a maximum of 60% of the revenue from menu items sales is retained as gross profit, as much as 80% a beverage sales may go to profit

19. Profitable catering services develop specialty menus that include appropriate winds and cordials. Depending on the formality on the mill up to blank wines and cordials can be matched with menu items in each category of the menu for me

20. The service of nonalcoholic beverages at social and business functions has blank, increased or decreased?

21. During the first hour of alcohol consumption women consume an average of blank to blank drinks while man consume blank to blank drinks

22. Blank concentrates on providing service with keys to identify customers who are on the verge of becoming intoxicated

23. Types of alcohol with a fish course

24. One wine steward for every blank tables

25. How is the price per drink bar beverage package price

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