Pga Level 3 (3.0) Food And Beverage Control Q&A Verified

Pga Level 3 (3.0) Food And Beverage Control What would be the financial goal for the budget at a semi-private golf facility? - At least break even and if possible make a profit What is the primary consequential benefit of having a well-run and successful food and beverage operation? - Customers will spend their money at facility What can often distinguish a profitable facility? - The money money spent, the more profitable What can often distinguish a facility as a complete destination? - A successful food and beverage operation that compliments the quality and vision For which type of private facility is profitability the primary operational goal? - A privately-managed facility For which type of private facility is service the primary operational goal? - A member-equity facility Which type of golf facility might only offer counter and carryout service to maximize profitability? - A public golf facility What is the easiest and least expensive food and beverage service to offer at a facility? - On-course concessions Describe the type of service offered by on-course concessions. - Carts or counters stationed around the course, pre-made and package food items What must be identified before the facility's level of food and beverage service can be determined? - Operational goals of the facility The staffing levels required to meet customer's expectations are highest in which type of service? - Formal dining Two local restaurants get exactly the same food item from the purveyor but produce two different entrees featuring this item. What term describes this distinction? - Differentiated product What is the primary way in which the skills and experiences associated with overseeing the food and beverage operation enhance the golf professional's career? - Golf facilities seek out those professionals Which of the following contributions from the golf professional would most benefit the food and beverage operations? - Ensuring that the same attention to detail goes into the dining operation's plan as the facility's plan The Food and Beverage Manager uses internal control to keep the operation functioning smoothly with safeguards. What are its characteristics? - Measuring, evaluating, and acting What is the definition of food cost control? - Set of managements practices that regulate costs What two items are used to determine the standard cost of one portion produced from a standard recipe? - Sum of the costs of ingredients, number of servings yielded