PGA PGM Level 3 - Food and Beverage Exam Prep Questions And Answers
(202472025)
2 facilities use the same product from the same purveyor, but use it for different
menouitems - ✔✔This is an example of differentiated product
2 major reasons restaurants fail? - ✔✔Lack of management skills and good
accounting
Best way to retain staff - ✔✔Training
Dram shop laws state that you are responsible for people you serve? - ✔✔True
Food and Beverage payroll is determined by? - ✔✔Facilities operational goals
Formal dining requires? - ✔✔Highest Staff Levels
The goal of F&B control? - ✔✔Eliminate waste through use of control procedures
to increase profits
The government agency that regulates safety, use of chemicals, and emergency
procedures - ✔✔OSHA
In a Food & Beverage operation it is important for menus to be what? - ✔✔Unique
The major tool for controlling payroll costs - ✔✔Scheduling
, Menu concepts was for developing recipes? - ✔✔False
The method the storerooms use where they place new stock behind old stock -
✔✔FIFO (First In First Out)
The most basic and important control tool - ✔✔Is the menu
Next to payroll cost, this is the second largest expense of your F&B operations -
✔✔F&B supplies
The number of liquor license is determined by whom? - ✔✔Local community
Of the operating budget, how much may be spent on food purchases? - ✔✔40%
The operational goal of a facilty determines what? - ✔✔The level of service and the
quality of Food & Beverage operations
Portion cost formula - ✔✔Total Recipe Cost/number of portions
Revised cost and prices come into place during the "potential costing" part of the
menu development process - ✔✔False (Revised cost and prices are part of the menu
printing stage)
Standard Recipe - ✔✔Is Created During the Developing and Tasting Recipe Stage
(202472025)
2 facilities use the same product from the same purveyor, but use it for different
menouitems - ✔✔This is an example of differentiated product
2 major reasons restaurants fail? - ✔✔Lack of management skills and good
accounting
Best way to retain staff - ✔✔Training
Dram shop laws state that you are responsible for people you serve? - ✔✔True
Food and Beverage payroll is determined by? - ✔✔Facilities operational goals
Formal dining requires? - ✔✔Highest Staff Levels
The goal of F&B control? - ✔✔Eliminate waste through use of control procedures
to increase profits
The government agency that regulates safety, use of chemicals, and emergency
procedures - ✔✔OSHA
In a Food & Beverage operation it is important for menus to be what? - ✔✔Unique
The major tool for controlling payroll costs - ✔✔Scheduling
, Menu concepts was for developing recipes? - ✔✔False
The method the storerooms use where they place new stock behind old stock -
✔✔FIFO (First In First Out)
The most basic and important control tool - ✔✔Is the menu
Next to payroll cost, this is the second largest expense of your F&B operations -
✔✔F&B supplies
The number of liquor license is determined by whom? - ✔✔Local community
Of the operating budget, how much may be spent on food purchases? - ✔✔40%
The operational goal of a facilty determines what? - ✔✔The level of service and the
quality of Food & Beverage operations
Portion cost formula - ✔✔Total Recipe Cost/number of portions
Revised cost and prices come into place during the "potential costing" part of the
menu development process - ✔✔False (Revised cost and prices are part of the menu
printing stage)
Standard Recipe - ✔✔Is Created During the Developing and Tasting Recipe Stage
