Certified Meeting Professional (CMP) Practice Exam

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What percentage more food should caterers prepare above the guaranteed number of meals?

3%

5%

In event planning and catering, it is common practice to prepare a percentage of additional meals beyond the guaranteed number to account for unexpected guests or unanticipated appetites. A standard recommendation is to prepare 5% more food than the number of attendees confirmed. This allows caterers to ensure that there is adequate food available, thus enhancing guest satisfaction and minimizing the risk of running out.

While other percentages may also be used in different contexts or based on specific event requirements, 5% is a widely accepted standard across the industry. It strikes a balance between being prepared for extras while also managing food waste effectively. Catering too much may lead to significant leftover food, which can be cost-inefficient. Conversely, preparing too little can lead to disappointing guests. Hence, this 5% guideline serves as a practical solution for most catered events.

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10%

15%

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