Catering Management Mid-Term (correct answers)

Catering Management Mid-Term (correct answers)
What is a Sotelte? (1) correct answers A Food Sculpture or Showpiece
What are Montee's? (1) correct answers Later Versions of Food Sculpture and
showpieces during the 18th and 19th centuries.
Egyptians in Catering (1) correct answers Filled their tombs with foodstuff & Cookware
to supply them in the next world. They also covered their walls with murals depicting
food preparation and table settings.
Greeks in Catering (1) correct answers Introduced hors d'oeuvres
Romans in Catering (1) correct answers Went off of greeks to create a 20 course feast.
On- premise catering (1) correct answers Catering of any function that is held on the
physical premises of the establishment or facility that is producing the function.
Off-premise Catering (1) correct answers Catering that takes place in a remote location.
Types of Catering: Social Catering (1) correct answers Accounts for 25% of catering
sales.
Ex: Weddings, Bridal Showers etc.
Types of Catering: Corporate Catering (1) correct answers Accounts for 25% of
Revenue and 75% of meetings. (In it for the meeting)
Ex: Daily Meetings, New Product Launches etc.
Types of Catering: Association Catering (1) correct answers Accounts for 75% of
Revenue and 25% of meetings. (In it for the profit)
Ex: CMAA or NRA etc.
What is S.M.E.R.F stand for? (1) correct answers S= Social
M= Military
E= Educational
R= Religious
F= Fraternal
What are the types of Caters? (1) correct answers 1. Hotel Caterers
2. Banquet Halls
3. Convention Centers
4. Restaurant Operations
5. Private Clubs
6. Resorts
7. Hospitals
George Washington (1) correct answers "Entertain the World" offered the European 3-
course dinner with 26 different plates.
**Thomas Jefferson (1) correct answers Most important president in food, he hosted 40
dinners over 3 months and 17 days with 564 guests total.

He offered Elaborate and elegant simply prepared foods that brought us:
1. Ice Cream
2. Vanilla
3. Pasta
4. Tomatoes
John Quincy Adams (1) correct answers Offered us the idea of a Reception with the
passing of

, Hor d'oeuvres.
John Tyler (1) correct answers Offered us an informal meal with blended cuisine.
Whose biggest contribution to catering was: Timing (8pm-11pm)
Abraham Lincoln (1) correct answers Offered us The idea of "Don't Overshadow".
Ulysses A. Grant (1) correct answers Offered us American Cuisine with French
Customs.
**Kennedy (1) correct answers 2nd most important president in Catering.
Brought us the reduction of courses from 7 down to 4.
The Banquet Hall (1) correct answers Roots of modern banqueting found in medieval
period of European history.
-13 Century meal service
- Food Preparation Methods
- 3 Course Menu Outline

(Bartholomus Anquinus)
Catering Time Line: Renaissance European Banqueting (1) correct answers Offered a
sotelte with each course, later offering montees.
Catering Time Line: 18th century Banqueting (1) correct answers By 1727, Banquet
menus were reduced to 2 main courses.
Catering Time Line: 19th Century Banqueting (1) correct answers By 1867, Number of
menu items underwent heavy reductions.
-separated into menu categories.
- Classic "9-Course" format.
9-Course Format (1) correct answers 1. Soup
2. Hot Hor d'oeuvres
3. Cold Hor d'oeuvres
4. Intermediate fish course
5. Intermediate Meat, poultry, or game course
6. Entree
7. Rotis (Poultry, game or beef)
8. Salad
9. Dessert
Native American Feasts (1) correct answers A ceremonial feast of American tribes call
"Potlatch".
-Host makes an enormous amount of food to show wealth.
Catering Time Line: Colonial Period (1) correct answers Followed English Customs,
meals now offered in "2" Courses.
Full Service Restaurant (2) correct answers 1. Offers a variety of services to customers
- Six factors of importance:
1. Location
2. Consumer Profile
3. Restaurant Style
4. Staffing Capabilities
5. Layout of Restaurant
6. Cuisine