Booth Tips Quiz 1.1

Passanante’s Home Food Service – Event Marketing Team

Objective: This quiz is designed to reinforce booth setup standards, health and safety procedures, and professional presentation at events.

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* 1. Please Provide Your Name

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* 2. What should you do prior to leaving your marketing room?

Make sure your kit is fully stocked with marketing materials (brochures, recipe cards, lead slips, pens, clipboards, banners)

Ensure your tent, tables, and grill are fully functioning

Ensure you have all of the tools to properly prepare your assigned samples (grill/skillet, cooking utensils, cutting boards, extension cord, propane, fire extinguisher, sample cups and disposable utensils)

Ensure you have everything you need to clean and sanitize your cookware and hardware if needed (towels and trash bags if it is raining).

Ensure you have a handwashing station with hot water, a drop bucket, and paper towels

Confirm the set up details with your manager

All the Above

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* 3. What is Dave’s number one tip when it comes to setting up?

Show up early!

Don’t bring anything extra. Bring as little as possible to avoid extra trips

Make your manager do your set-ups

Don’t tell your manager if something is broken

All the Above

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* 4. After your tent is in place and secure, what should you set up first and why?

Your washing station in case the utensils are dirty

Your grill so it can heat up and be ready for samples when the first guests arrive

Your marketing table so guests can fill out leads while you set the rest up

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* 5. What are the important notes about the ware/hand washing stations?

Water temperature should be 100 degrees

The 3 tubs should be filled at least halfway with water

You must have hand soap, dish soap, sanitizer tabs, and sponges

You must have a drop bucket to prevent hand washing water from hitting the ground

Hands and all utensils should be thoroughly washed before preparing food

All the Above

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* 6. What internal temperature should food be cooked to before serving / what temperature should your cooler be kept at to prevent spoilage?

165 degrees / 41 degrees

250 degrees / 32 degrees

141 degrees / 65 degrees

150 degrees / 50 degrees

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* 7. How many clipboards and pens should you bring to each show?

1 for each table

1 clipboard/pen per marketer

Minimum of 3 but preferably 5 or more

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* 8. How often should you clean the cooking area?

As often as possible to prevent build-up and potentially hazardous conditions

Wait until the very end so you are not wasting time

Someone will clean the cooking area for you back at the office.

Once at the beginning and once at the end

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* 9. What are the dangers of putting dirty and/or wet materials back into bins?

Hazardous mold can grow quickly

Marketing materials can get wet and ruined

The next team will be left to clean and sanitize your mess

All the Above

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* 10. Where should marketers be standing if they are not preparing samples at the grill?

Behind the table underneath the tent

Out in the aisle

On the side of the table with a clipboard or sample tray

Sitting in a chair in the back of the booth (Please don’t ever do this)

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* 11. If you’re at a longer-running show and you need a break to grab a bite to eat, where should you take it?

Pack up and leave early

Somewhere away from the booth

In a chair at the back of the booth

Stay at the marketing table as to not miss an opportunity to talk to a customer

🗣 Trainer Tip: Use this quiz to check your readiness before heading to events. Consistency in setup and presentation is key to a professional booth experience.

⁉️ Questions? Ask your Regional Manager.