PGA LEVEL 3 FOOD AND BEVERAGE CONTROL EXAM

PGA LEVEL 3 FOOD AND BEVERAGE CONTROL Total Dollar Sales/Total Number of Covers - Average Check Purchasing price per unit/ number of portions per unit - Standard portion cost The butcher test is used to determine standard portion costs for those items portioned before cooking - True (Portion sales for item/total portion sales for all menu items)X100 - Popularity index Using the random walk method forecast sales is a reliable way to forecast daily sales - False Total forecasted portion sales for all menu items X decimal equivalent of popularity index - Forecasted sales of an individual menu item Cost of employee meals are to be considered part of the cost of food sold equation - Ture Selling price - Cost= - Contribution Margin Item A and item B sell for the same price. Item A has a contribution margin of $7 and item B has a contribution margin of $8. Which would you prefer to sell more units of? - Item B The menu mud percent is the same as the - Popularity index Knowing and understanding historical costs are necessary for planning, also known as budgeting - True The amount of fixed costs a facility incurs will be determined by the sales volume of that period - False Which is not an example of a fixed cost? Advertising, Insurance, Managers salary, Monthly Food Cost? - Monthly Food Cost Which position is typically considered as variable cost - Waiter Non-controllable costs include can be charged in the short term. - False Controllable costs can be changed by Changing portion size, Change scheduling of wait staff, Changing advertising budget, All of the above - All of the above Revenue resulting from the exchange of products and services for value is known as - Sale One dinner, regardless of the quality of food the guest consumers is know as a - Cover Term used to describe the relative quantity sold of any menu item within the same category - Sales mix An average check and and average sale are the same thing - True