PGA LEVEL 3.0: FOOD AND BEVERAGE CONTROL EXAM
QUESTIONS WITH 100% CORRECT ANSWERS.
1) What would be the financial goal for the budget at a semi-private golf facility? --
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Correct Answer ✔✔ At least break even and if possible make a profit
_ _ _ _ _ _ _ _ _ _ _ _
2) What is the primary consequential benefit of having a well-run and successful food
_ _ _ _ _ _ _ _ _ _ _ _ _
and beverage operation? -- Correct Answer ✔✔ Customers will spend their money
_ _ _ _ _ _ _ _ _ _ _ _
at facility
_
3) What can often distinguish a profitable facility? -- Correct Answer ✔✔ The money
_ _ _ _ _ _ _ _ _ _ _ _ _
spent, the more profitable
_ _ _
4) What can often distinguish a facility as a complete destination? -- Correct Answer
_ _ _ _ _ _ _ _ _ _ _ _ _
✔✔ A successful food and beverage operation that compliments the quality and
_ _ _ _ _ _ _ _ _ _ _ _
vision
5) For which type of private facility is profitability the primary operational goal? --
_ _ _ _ _ _ _ _ _ _ _ _ _
Correct Answer ✔✔ A privately-managed facility
_ _ _ _ _
6) For which type of private facility is service the primary operational goal? -- Correct
_ _ _ _ _ _ _ _ _ _ _ _ _ _
Answer ✔✔ A member-equity facility
_ _ _ _
7) Which type of golf facility might only offer counter and carryout service to maximize
_ _ _ _ _ _ _ _ _ _ _ _ _ _
profitability? -- Correct Answer ✔✔ A public golf facility
_ _ _ _ _ _ _ _
8) What is the easiest and least expensive food and beverage service to offer at a
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _
facility? -- Correct Answer ✔✔ On-course concessions
_ _ _ _ _ _
, 9) Describe the type of service offered by on-course concessions. -- Correct Answer
_ _ _ _ _ _ _ _ _ _ _ _
✔✔ Carts or counters stationed around the course, pre-made and package food
_ _ _ _ _ _ _ _ _ _ _ _
items
10) What must be identified before the facility's level of food and beverage service can be
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _
determined? -- Correct Answer ✔✔ Operational goals of the facility _ _ _ _ _ _ _ _ _
11) The staffing levels required to meet customer's expectations are highest in which
_ _ _ _ _ _ _ _ _ _ _ _
type of service? -- Correct Answer ✔✔ Formal dining
_ _ _ _ _ _ _ _
12) 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 Answer ✔✔ Differentiated product
_ _ _ _
13) 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 Answer ✔✔ Golf facilities seek out those professionals
_ _ _ _ _ _ _ _
14) Which of the following contributions from the golf professional would most benefit
_ _ _ _ _ _ _ _ _ _ _ _
the food and beverage operations? -- Correct Answer ✔✔ Ensuring that the same
_ _ _ _ _ _ _ _ _ _ _ _ _
attention to detail goes into the dining operation's plan as the facility's plan
_ _ _ _ _ _ _ _ _ _ _ _
15) The Food and Beverage Manager uses internal control to keep the operation
_ _ _ _ _ _ _ _ _ _ _ _
functioning smoothly with safeguards. What are its characteristics? -- Correct
_ _ _ _ _ _ _ _ _ _
Answer ✔✔ Measuring, evaluating, and acting
_ _ _ _ _
16) What is the definition of food cost control? -- Correct Answer ✔✔ Set of
_ _ _ _ _ _ _ _ _ _ _ _ _ _
managements practices that regulate costs _ _ _ _
17) What two items are used to determine the standard cost of one portion produced
_ _ _ _ _ _ _ _ _ _ _ _ _ _
from a standard recipe? -- Correct Answer ✔✔ Sum of the costs of ingredients,
_ _ _ _ _ _ _ _ _ _ _ _ _ _
number of servings yielded _ _ _
18) What is the meaning of "food cost control"? -- Correct Answer ✔✔ Following
_ _ _ _ _ _ _ _ _ _ _ _ _
predetermined standards while exercising restraint over the prices paid to purchase, _ _ _ _ _ _ _ _ _ _ _
present, and prepare the food _ _ _ _
QUESTIONS WITH 100% CORRECT ANSWERS.
1) What would be the financial goal for the budget at a semi-private golf facility? --
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Correct Answer ✔✔ At least break even and if possible make a profit
_ _ _ _ _ _ _ _ _ _ _ _
2) What is the primary consequential benefit of having a well-run and successful food
_ _ _ _ _ _ _ _ _ _ _ _ _
and beverage operation? -- Correct Answer ✔✔ Customers will spend their money
_ _ _ _ _ _ _ _ _ _ _ _
at facility
_
3) What can often distinguish a profitable facility? -- Correct Answer ✔✔ The money
_ _ _ _ _ _ _ _ _ _ _ _ _
spent, the more profitable
_ _ _
4) What can often distinguish a facility as a complete destination? -- Correct Answer
_ _ _ _ _ _ _ _ _ _ _ _ _
✔✔ A successful food and beverage operation that compliments the quality and
_ _ _ _ _ _ _ _ _ _ _ _
vision
5) For which type of private facility is profitability the primary operational goal? --
_ _ _ _ _ _ _ _ _ _ _ _ _
Correct Answer ✔✔ A privately-managed facility
_ _ _ _ _
6) For which type of private facility is service the primary operational goal? -- Correct
_ _ _ _ _ _ _ _ _ _ _ _ _ _
Answer ✔✔ A member-equity facility
_ _ _ _
7) Which type of golf facility might only offer counter and carryout service to maximize
_ _ _ _ _ _ _ _ _ _ _ _ _ _
profitability? -- Correct Answer ✔✔ A public golf facility
_ _ _ _ _ _ _ _
8) What is the easiest and least expensive food and beverage service to offer at a
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _
facility? -- Correct Answer ✔✔ On-course concessions
_ _ _ _ _ _
, 9) Describe the type of service offered by on-course concessions. -- Correct Answer
_ _ _ _ _ _ _ _ _ _ _ _
✔✔ Carts or counters stationed around the course, pre-made and package food
_ _ _ _ _ _ _ _ _ _ _ _
items
10) What must be identified before the facility's level of food and beverage service can be
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _
determined? -- Correct Answer ✔✔ Operational goals of the facility _ _ _ _ _ _ _ _ _
11) The staffing levels required to meet customer's expectations are highest in which
_ _ _ _ _ _ _ _ _ _ _ _
type of service? -- Correct Answer ✔✔ Formal dining
_ _ _ _ _ _ _ _
12) 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 Answer ✔✔ Differentiated product
_ _ _ _
13) 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 Answer ✔✔ Golf facilities seek out those professionals
_ _ _ _ _ _ _ _
14) Which of the following contributions from the golf professional would most benefit
_ _ _ _ _ _ _ _ _ _ _ _
the food and beverage operations? -- Correct Answer ✔✔ Ensuring that the same
_ _ _ _ _ _ _ _ _ _ _ _ _
attention to detail goes into the dining operation's plan as the facility's plan
_ _ _ _ _ _ _ _ _ _ _ _
15) The Food and Beverage Manager uses internal control to keep the operation
_ _ _ _ _ _ _ _ _ _ _ _
functioning smoothly with safeguards. What are its characteristics? -- Correct
_ _ _ _ _ _ _ _ _ _
Answer ✔✔ Measuring, evaluating, and acting
_ _ _ _ _
16) What is the definition of food cost control? -- Correct Answer ✔✔ Set of
_ _ _ _ _ _ _ _ _ _ _ _ _ _
managements practices that regulate costs _ _ _ _
17) What two items are used to determine the standard cost of one portion produced
_ _ _ _ _ _ _ _ _ _ _ _ _ _
from a standard recipe? -- Correct Answer ✔✔ Sum of the costs of ingredients,
_ _ _ _ _ _ _ _ _ _ _ _ _ _
number of servings yielded _ _ _
18) What is the meaning of "food cost control"? -- Correct Answer ✔✔ Following
_ _ _ _ _ _ _ _ _ _ _ _ _
predetermined standards while exercising restraint over the prices paid to purchase, _ _ _ _ _ _ _ _ _ _ _
present, and prepare the food _ _ _ _
