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CMP: Certified Meeting Professional

Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Formalized statement of outcomes to be anticipated as a result of the educational process.






2. A list showing the number and kinds of items being shipped - as well as other information needed for transportation purposes.






3. Raised platform.






4. A popular digital format for meeetings with a good quality image - an extended recording time up to 184 minutes - with a tape stock that is less expensive than BetaSP.






5. When a company contracts space at a hotel or other adjacent venue to display their products and meet with exhibition attendees without paying show management for booth space or sponsorship fees.






6. 1) Some Web-based content such as event Webcasts are made available to online customers on a pay-per-view basis - which means that customers have to pay to access this programming. 2) Video productions accessible to customers who pay for access to th






7. Process of translating one language into another while the speaker is speaking.






8. 1) Common term for sealed beam spot or flood lamp with self-contained lens surfaced glass. 2) In golf - one less than bogey.






9. System of assigning points to exhibiting companies to determine which firms will be allowed to select booth/stand space for the next event first. Also Called PRIORITY RATING SYSTEM.






10. Marketing tools or programs used to influence buying patterns and build customer loyalty.






11. Platters of food are composed in the kitchen. Each food item is then served from the guest's left by the server from platters to individual plates. Any course can be 'Frenched' by having the dressing put on the salad or having sauce added to a entrée






12. Record of an event over time.






13. CSM. Professional at a hotel - convention center or convention bureau who is responsible for event operations management on all levels.






14. The opposite of an opt-in email marketing campaign






15. 1) A research method based upon selecting a portion of a population for study. 2) Paperwork and fees paid to a building by exhibitors for the right to serve food product.






16. Company which designs and handles some or all elements of incentive travel programs.






17. Transportation company which handles crated materials; an agency or business that is available to the public for transportation of persons - goods - or messages; usually referring to freight transportation on regularly scheduled trucks or airplanes.






18. Any agreement which limits who may provide specific products or services under certain conditions to only one party. A general service contractor - for instance - may have an "exclusive" in a particular facility - meaning that no other contractor is






19. AP. A type of hotel rate that includes the price of the room and all meals. Also Called FULL AMERICAN PLAN (FAP).






20. Insurance that protects a event organizer against financial loss or expenses incurred when contractually specified perils necessitate canceling or relocating a event - or cause a reduction in attendance.






21. Large theatrical floodlight usually used for work lights or occasionally in place of strip lights to light a cyclorama or sky drop.






22. A solid-state diode rectifier whose atomic properties cause it to emit light when electric current is passed through it. Current LED technology allows the emission of light from infrared through green frequencies - and visible light LEDs are availabl






23. This pattern of service involves the use of serving pieces (usually silver); heating and garnishing of food table-side by a captain; and the serving of food on a heated plate - which is then served to the guest by a server. Plated entrees are usually






24. Period when the demand for a supplier's product or service is lowest. Prices general decrease in low season.






25. 1) Critiquing and rating the overall success of an event. 2) Developing an event profile from accurate event statistics.






26. Raised platform usually above the floor of a hall or large room.






27. An individual or company which provides customs clearing services to shippers of goods to and from another country. Licensing and requirements vary from country to country. In the United States - a customs broker must be licensed by the Treasury Depa






28. 4 or 5 participants query the main speaker from the stage with questions from the audience and follow up questions.






29. European term for booth or exhibit.






30. Land-based system for videoconferencing designed to manage communication between one group of people - usually in a conference room setting - with another group or groups in similar settings elsewhere.






31. A tax that is added to a product at each step of the manufacturing and marketing process reflecting value which has been added to the product by processing.






32. Airline company designated airline of choice for an event in exchange for special rates or services.






33. A system in which revenue and expenses are counted as they are actually received.






34. Convention and visitor bureaus are not-for-profit organizations charged with representing a specific destination and helping the long-term development of communities through a travel and tourism strategy. Convention and visitor bureaus are usually me






35. A return of part of a payment.






36. Program and process by which a participant completes proscribed training and passes an assessment.






37. A facility that provides a dedicated environment for events - especially small events. May be certified by the International Association of Conference Centers.






38. The organization providing alcohol to guests.






39. An organization who locates and books speakers according to my specifications and budget.






40. Staff person responsible for selling and servicing group and local food and beverage functions.






41. AP. A type of hotel rate that includes the price of the room and all meals. Also Called FULL AMERICAN PLAN (FAP).






42. 1) Airline lift into and out of a destination. 2) Capable of being used by people with physical challenges and disabilities. This is an important aspect of the United States' Americans with Disabilities Act (ADA).






43. A videoconference of more than two sites.






44. 1) Schematic drawing of an exhibit hall including dimensions - design - shape - entrances - aisles - numbered exhibit booth/stands - lounges - concession areas - restrooms - electrical/plumbing accessibility - etc. 2) Scale plan of the floor area of






45. A bill of lading issued by the airline that covers both domestic and international flights transporting goods to a specified destination. Technically - it is a non-negotiable instrument of air transport that serves as a receipt for the shipper - indi






46. A requirement for entering into a binding contract. If a contract proposal (offer) is made - it is accepted if the offeree signs the offer as submitted. If the offeree makes any changes to the offer before signing - it is a counter offer - not accept






47. BEO. A form most often used by hotels to provide details to personnel concerned with a specific food and beverage function or event room set-up.






48. Raised horizontal surface - stage - or flooring.






49. Donated financial or material support - usually in exchange for recognition; Paid opportunity for entity or an exhibitor to increase its visibility at the event.






50. A release of rights to substitute one party for another party. The release of an insurance company right to succeed to the insured's rights to sue for damages against the tortfeasor - after the insurance company pays an insured's claim of loss due to






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