MATCH THE QUESTION WITH THE ANSWER QUESTIONS:
1 Asking the client if any guests on the list are vegetarian.
2 Having at least two desserts, one rich and the other catering to the health-conscious guests.
3 Using fresh vegetables during the harvest season.
4 Making a choice between a buffet and a plated meal.
ANSWERS
1 preference of guests
2 seasonal and fresh item
3 diverse items
4 amount of time allotted