PGA LEVEL 3 STANDARD EXAM SHEET QUESTIONS AND
SOLUTIONS 2025/2026 ALL GRADED A+
✔✔In the termination stage of correcting performance problems, it is important to
determine if the performer was unwilling or was unable to meet agreed upon
performance expectations. - ✔✔False
✔✔What two items must a manager keep in mind regarding his performer when
choosing a delegation strategy? - ✔✔Willingness and capabilities
✔✔What delegation strategy would be most appropriate to utilize with a staff member
who is experienced but resistant to completing a task? - ✔✔Involving
✔✔Which delegation strategy is being used when a manager frequently checks on the
performer's progress and provides feedback? - ✔✔Directing
✔✔What guideline should a manager use when implementing the Involving strategy? -
✔✔Actively seek the performer's ideas when developing an action plan
✔✔What strategy is being used when a head golf professional only offers solutions
when requested by his assistant? - ✔✔Supporting
✔✔What delegation strategy is being implemented when a manager makes the task
easier to complete for a hesitant performer? - ✔✔Convincing
✔✔What is the primary consequential benefit of having a well-run and successful food
and beverage operation? - ✔✔Income potential
✔✔For which type of private facility is profitability the primary operational goal? -
✔✔Privately-managed
✔✔Which of the following contributions from the golf professional would most benefit
the food and beverage operations? - ✔✔Business planning
✔✔Which of the following statements best describes the meaning of "food cost control"?
- ✔✔Keeping to predetermined standards
✔✔What must be identified before the facility's level of food and beverage service can
be determined? - ✔✔Operational goals
, ✔✔If the cost of ingredients for a buffet entrée that yields fifty portions is $225.00, and
the food cost percentage is 30%, what would be the per-portion selling price of the
entrée? - ✔✔$15.00
✔✔What does the preparation of an operating budget for an established food and
beverage operation normally begin with? - ✔✔Historical financial information
✔✔What factors would the Food and Beverage Manager use to determine that good
quality food service is occurring? - ✔✔Food temperature and timeliness
✔✔What is the predictable result of continuous staff training and re-training? -
✔✔Increase in customer satisfaction
✔✔What is the most important consideration a food and beverage manager must make
when forecasting the number of staff to hire and schedule? - ✔✔Labor costs
✔✔Which formula will disclose the percent of food and beverage income spent on
payroll? - ✔✔Payroll costs (divided by) food and beverage total income
✔✔Which of the following benefits makes the Food and Beverage services an important
part of tournament operations? - ✔✔Revenue source
✔✔External intersections refer to coordination of operations within the facility that
customers directly experience. - ✔✔True
✔✔Which area of the Golf Operation most often interacts with the Food and Beverage
operation? - ✔✔Tournaments
✔✔Which of the following is a key difference between retail operations and food and
beverage operations? - ✔✔Receiving Procedures
✔✔Which situation justifies substituting mental practice for physical practice? -
✔✔Dealing with a minor injury
✔✔A teacher determines that a student better relates to internal motor imagery. Which
of the following techniques would be most successful for this student? - ✔✔Describe the
swing from the player's perspective
✔✔Based on research, at what speed should a skill be mentally rehearsed prior to
actual performance? - ✔✔At performance speed
SOLUTIONS 2025/2026 ALL GRADED A+
✔✔In the termination stage of correcting performance problems, it is important to
determine if the performer was unwilling or was unable to meet agreed upon
performance expectations. - ✔✔False
✔✔What two items must a manager keep in mind regarding his performer when
choosing a delegation strategy? - ✔✔Willingness and capabilities
✔✔What delegation strategy would be most appropriate to utilize with a staff member
who is experienced but resistant to completing a task? - ✔✔Involving
✔✔Which delegation strategy is being used when a manager frequently checks on the
performer's progress and provides feedback? - ✔✔Directing
✔✔What guideline should a manager use when implementing the Involving strategy? -
✔✔Actively seek the performer's ideas when developing an action plan
✔✔What strategy is being used when a head golf professional only offers solutions
when requested by his assistant? - ✔✔Supporting
✔✔What delegation strategy is being implemented when a manager makes the task
easier to complete for a hesitant performer? - ✔✔Convincing
✔✔What is the primary consequential benefit of having a well-run and successful food
and beverage operation? - ✔✔Income potential
✔✔For which type of private facility is profitability the primary operational goal? -
✔✔Privately-managed
✔✔Which of the following contributions from the golf professional would most benefit
the food and beverage operations? - ✔✔Business planning
✔✔Which of the following statements best describes the meaning of "food cost control"?
- ✔✔Keeping to predetermined standards
✔✔What must be identified before the facility's level of food and beverage service can
be determined? - ✔✔Operational goals
, ✔✔If the cost of ingredients for a buffet entrée that yields fifty portions is $225.00, and
the food cost percentage is 30%, what would be the per-portion selling price of the
entrée? - ✔✔$15.00
✔✔What does the preparation of an operating budget for an established food and
beverage operation normally begin with? - ✔✔Historical financial information
✔✔What factors would the Food and Beverage Manager use to determine that good
quality food service is occurring? - ✔✔Food temperature and timeliness
✔✔What is the predictable result of continuous staff training and re-training? -
✔✔Increase in customer satisfaction
✔✔What is the most important consideration a food and beverage manager must make
when forecasting the number of staff to hire and schedule? - ✔✔Labor costs
✔✔Which formula will disclose the percent of food and beverage income spent on
payroll? - ✔✔Payroll costs (divided by) food and beverage total income
✔✔Which of the following benefits makes the Food and Beverage services an important
part of tournament operations? - ✔✔Revenue source
✔✔External intersections refer to coordination of operations within the facility that
customers directly experience. - ✔✔True
✔✔Which area of the Golf Operation most often interacts with the Food and Beverage
operation? - ✔✔Tournaments
✔✔Which of the following is a key difference between retail operations and food and
beverage operations? - ✔✔Receiving Procedures
✔✔Which situation justifies substituting mental practice for physical practice? -
✔✔Dealing with a minor injury
✔✔A teacher determines that a student better relates to internal motor imagery. Which
of the following techniques would be most successful for this student? - ✔✔Describe the
swing from the player's perspective
✔✔Based on research, at what speed should a skill be mentally rehearsed prior to
actual performance? - ✔✔At performance speed
