Latest Pga Level 3 Food And Beverage 2024/2025 (Updated)Verified Questions And Answers 100% Correct

1. The pine valley CC restaurant served 155 covers on Valentines's Day for a total sales of $2596.25. The food cost percentage was 30% What was the average sale for the day - CORRECT ANSWER A. $16.75 2. How should a facilty begin their research to determine the most relevant type and level of food and beverage service they could provide? - CORRECT ANSWER A. Determine the income profile of the current customer base 3. Where is the food and beverage service most vulnerable to losing profits due to excessive cost? - CORRECT ANSWER c. Inadequate training 4. which of the following is not part of the control process within a food and beverage operation? - CORRECT ANSWER C. solicit input from staff 6. Which of the following statements best describes the meaning of "food cost control"? - CORRECT ANSWER B. keeping to predetermined standards 7. which of the following has the greatest potential impact on overall food and beverage cost-to -profit ratios? - CORRECT ANSWER C. Appropriate service levels 8. what does the preparation of an operating budget for an established food and bev operation normally begin with? - CORRECT ANSWER C. historical financial information 10. what term is used to describe the situation where fewer customers are ordering an item in response to a price increase? - CORRECT ANSWER c. sensitivity 11. What is the term for the number of portions of each menu item sold? - CORRECT ANSWER A. production index 12. The pine valley country club averages 110 covers on any given Friday night in season. The best selling item on the menu is the grilled salmon which has a popularity index percentage of 9.3% what should be the forecasted sakes of this menu item? - CORRECT ANSWER B. 10 13. When time is short what is most likely to be a determining factor in a customers choice of a restaurant? - CORRECT ANSWER C. location 14. Using the figures below what is the inventory turnover rate for the St. Lucie Pizza Parlor? Opening inventory 10,450 closing inventory 10,750 cost of food sold 23,320 cost of food order 4,600 - CORRECT ANSWER C. 2.2 15. The difference between perishable and non perishable food is perishable foods don't have temperature storage requirements whereas perishables do. - CORRECT ANSWER True 17. The early riser breakfast at the local municipal golf course snack bar consists of 2 eggs, 1/4lb. ham slice, ¼ lb of home fries and two slices of toast. What is the standard portion cost of this breakfast given the following food costs from the local proveyor: 5 lbs. ham@ $10; 1 dozen eggs @1.20; 1 loaf of