PGA LEVEL 3 (3.0) FOOD AND BEVERAGE CONTROL
– PROFESSIONAL GOLFERS’ ASSOCIATION – 2026
STUDY NOTES AND HOSPITALITY MANAGEMENT
OVERVIEW
What would be the financial goal for the budget at a semi-private golf facility? - correct answers-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? - correct answers-Customers will spend their money at facility
What can often distinguish a profitable facility? - correct answers-The money money spent, the more
profitable
What can often distinguish a facility as a complete destination? - correct answers-A successful food and
beverage operation that compliments the quality and vision
For which type of private facility is profitability the primary operational goal? - correct answers-A
privately-managed facility
For which type of private facility is service the primary operational goal? - correct answers-A member-
equity facility
Which type of golf facility might only offer counter and carryout service to maximize profitability? -
correct answers-A public golf facility
, What is the easiest and least expensive food and beverage service to offer at a facility? - correct
answers-On-course concessions
Describe the type of service offered by on-course concessions. - correct answers-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? -
correct answers-Operational goals of the facility
The staffing levels required to meet customer's expectations are highest in which type of service? -
correct answers-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? - correct answers-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? - correct answers-Golf facilities seek out
those professionals
Which of the following contributions from the golf professional would most benefit the food and
beverage operations? - correct answers-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? - correct answers-Measuring, evaluating, and acting
What is the definition of food cost control? - correct answers-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? - correct answers-Sum of the costs of ingredients, number of servings yielded
– PROFESSIONAL GOLFERS’ ASSOCIATION – 2026
STUDY NOTES AND HOSPITALITY MANAGEMENT
OVERVIEW
What would be the financial goal for the budget at a semi-private golf facility? - correct answers-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? - correct answers-Customers will spend their money at facility
What can often distinguish a profitable facility? - correct answers-The money money spent, the more
profitable
What can often distinguish a facility as a complete destination? - correct answers-A successful food and
beverage operation that compliments the quality and vision
For which type of private facility is profitability the primary operational goal? - correct answers-A
privately-managed facility
For which type of private facility is service the primary operational goal? - correct answers-A member-
equity facility
Which type of golf facility might only offer counter and carryout service to maximize profitability? -
correct answers-A public golf facility
, What is the easiest and least expensive food and beverage service to offer at a facility? - correct
answers-On-course concessions
Describe the type of service offered by on-course concessions. - correct answers-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? -
correct answers-Operational goals of the facility
The staffing levels required to meet customer's expectations are highest in which type of service? -
correct answers-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? - correct answers-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? - correct answers-Golf facilities seek out
those professionals
Which of the following contributions from the golf professional would most benefit the food and
beverage operations? - correct answers-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? - correct answers-Measuring, evaluating, and acting
What is the definition of food cost control? - correct answers-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? - correct answers-Sum of the costs of ingredients, number of servings yielded
