Part I: Answer by True or False (10 x0.5 = 05 pts.

)
1. Catering contracts are usually engaged for a specific period of time, after which the contract may be renewed
or dissolved. T
2. Leisure venue catering can be defined as catering taking place in business. F
3. Due to the low ASP (average spend), vending is not very profitable or competitive. F
4. Knowing the number of customers for an event makes it easier to manage. T
5. Hospital catering service is normally structured on a per capita allowance for patients but with staff paying for all
of their meals. T
6. The newest type of sport venue catering contract is where the venue takes a percentage of the revenue generated
by the contract catering. F
7. EPOS technology used in leisure venue catering help managers in tracking customer preferences and employee
productivity as well. T
8. In industrial catering the market is typically unstable. F
9. Rail and air travel catering can both be divided into terminal catering and in-transit/on-board catering. T
10. Road signs is the main marketing tool for trail catering. F

Second: Multiple Choice Statements – Choose the correct answer (10 x 0.5 = 05 pts.)
1. When employees have the choice to buy food and beverage from providers other than those provided by the
caterer or bring in their meals, they can be best described as a:
a. Free market
b. Captive market
c. Semi-captive market
d. Choice market
2. Weddings, dinner dances, and conferences are all examples of:
a. Industrial catering
b. Banquet and function catering
c. Leisure venue catering
d. Sport venue catering
3. Early bird offers refer to:
a. Leaflets handed to crowds at an event
b. Offering a table service at an event
c. Extending service time to couple of hours before the event
d. Special prices for buyers who arrive hours ahead of event
4. After casino sales, one of the largest revenue generators in cruise lines is:
a. Beverage sales
b. Food sales
c. Shop sales
d. None of the above
5. ____________ is a service style in train catering and it suggests that meals are delivered directly to the seats of
first class passengers:
a. Restaurant car service
 b. Pullman service
c. Buffet car service
d. Trolley service
6. Which of the following is a not a correct factor to consider when outsourcing vending operations to a contractor?
a. Machines are bought by the client.
b. Installation costs are paid by client.
c. Operating costs such as ingredients, commodities, cups, etc… are done by contractor.
d. Selling prices set between client and contractor.
7. The following markets are namely available for vended products EXCEPT:
a. General markets
b. Industrial markets
c. Institutional markets
d. Shopping markets
8. Which of the following is a not an advantage of vending machines?
a. Flexibility
b. Quality control
c. Reliability
d. Operating control
9. There are three common types of contracts often found between caterers and sport venue operators, which of
these is not one of these three?
a. Performance guarantee
b. Percentage of profit
c. Total Risk
d. Profit and loss concession
10. Hotel marketing function folders are likely to contain:
a. Plans of the room with dimensions, position of power and phone points, ceiling heights, etc.
b. Sample menus for lunch, dinner, buffets, meetings, receptions, etc.
c. Details of audio-visual equipment available
d. Competitors’ prices/tariffs

Third: Matching Statements – Match each definition with its corresponding F&B technical term. Note that one
(1) term has no definition (08 x 0.5 = 04 pts.)
Definition F&B Technical term
1 Individuals/firms who undertake the responsibility of operating and 4 Bar dispensing
controlling a company’s catering facilities equipment
2 F&B service at a specific time and place, for a given number of people, 5 Train companies
to an agreed menu and price.
3 Includes the price for food, beverage, and transportation. 8 Leisure venue
catering
4 Allows for better sales and stock control, thus better profit margins. Impersonality
5 Advertise in their in-house magazines or use an e-marketing campaign. 2 Event catering
6 Also referred to as an automatic retailer or electronic cafeteria. 6 Vending machine
 7 Using previously debited cards to pay for vended products. 1 Contract caterers
8 Catering in museums, theatres, and cinemas. 7 Cashless system
3 Price per cover

Fourth: Short Questions – Answer Two (2) out of the following three (3) questions: (02 x 01 = 02 pts.)
1. Define the term “contract catering.” Pg. 25
2. There are several advantages associated with vending, name and discuss three. Pg. 36
3. Discuss the different service styles adopted in train catering. Pg. 35

Fifth: Essays questions – Answer Two (2) out of the following three (3) questions: (02 x 02 = 04 pts.)
1. Catering Contracts can be classified into five types. List and explain. Pg. 25
2. Discuss Sport Venue Catering characteristics in the six operating areas. Pg. 29
3. Discuss Airline Catering characteristics in six operating areas (FMPSST). Pg. 31