PGA Level 3 Food and
Beverage / PGA PGM Level 3 -
Food and Beverage Exam
Guide 2024 Top Graded
NEWEST 2024 (COMPLETE
COURSE) ACTUAL EXAM
QUESTIONS AND CORRECT
DETAILED ANSWERS WITH
RATIONALES VERIFIED
ANSWERS ALREADY GRADED
A+
, 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
Beverage / PGA PGM Level 3 -
Food and Beverage Exam
Guide 2024 Top Graded
NEWEST 2024 (COMPLETE
COURSE) ACTUAL EXAM
QUESTIONS AND CORRECT
DETAILED ANSWERS WITH
RATIONALES VERIFIED
ANSWERS ALREADY GRADED
A+
, 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
