A bride wants a particular brand of cheese but the hotel cannot guarantee delivery; what should the catering manager do?

• A. Review alternatives and offer the best solution.
• B. Provide complimentary hors d'oeuvres for the reception.
• C. Suggest that the reception be held at another location.
• D. Restrict the cheese to what is available on the menu.

Answer: (A)

Proactive problem-solving and clear communication when a specific item can’t be guaranteed. The catering manager should quickly assess feasible substitutes or alternatives—different cheese brands, a similar cheese type, a trusted supplier who can deliver on time, or a menu tweak that preserves the experience—and present the best option with details about availability, cost, and delivery timing. Then confirm the choice with the bride and adjust plans accordingly. This keeps the guest's expectations managed and demonstrates reliability and flexibility.

The other options miss the heart of the situation: offering free hors d’oeuvres doesn’t address the delivery issue; moving the event to another location is an extreme, unnecessary step; and restricting to menu items avoids exploring viable substitutes that could satisfy the request.