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PGA PGM 3.0 LEVEL 3 FOOD & BEVERAGE CONTROL
EXAM QUESTIONS AND ANSWERS GRADED A+ LATEST
UPDATE.
1. What would be the financial goal for the budget at a semi-private golf
facility?: At least break even and if possible make a profit
2. What is the primary consequential benefit of having a well-run and success-
ful food and beverage operation?: Having a successful F&B operation can make
the facility become a complete destination
3. According to the course manual, what can often distinguish a profitable
facility?: Happy Customers
4. What department can often provide substantial revenue?: Food and Bever-
age
5. What can often distinguish a facility as a complete destination?: A success-
ful F&B operation
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6. For which type of private facility is profitability the primary operational
goal?: Public Golf
7. At which type of private golf facility is the profitability of the food and
beverage operation important?: Semi-private
8. For which type of private facility is service the primary operational goal?: -
Private
9. Which type of golf facility might only offer counter and carry out service to
maximize profit ability?: Public Golf
10. What is the easiest food and beverage service to offer at a facility?: -
On-course concessions
11. What is the least expensive type of food and beverage service that a facility
can offer?:
12. Describe the type of service offered by on-course concessions?:
13. What must be identified before the facility's level of food and beverage
service can be determined?:
14. The staffing levels required to meet customer expectations are highest in
which type of service?: Formal fine dining
15. 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?: Differentiated product
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PGA PGM 3.0 LEVEL 3 FOOD & BEVERAGE CONTROL
EXAM QUESTIONS AND ANSWERS GRADED A+ LATEST
UPDATE.
1. What would be the financial goal for the budget at a semi-private golf
facility?: At least break even and if possible make a profit
2. What is the primary consequential benefit of having a well-run and success-
ful food and beverage operation?: Having a successful F&B operation can make
the facility become a complete destination
3. According to the course manual, what can often distinguish a profitable
facility?: Happy Customers
4. What department can often provide substantial revenue?: Food and Bever-
age
5. What can often distinguish a facility as a complete destination?: A success-
ful F&B operation
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10
,mailto:https://www.stuvia.com/en-us/user/techgrades
6. For which type of private facility is profitability the primary operational
goal?: Public Golf
7. At which type of private golf facility is the profitability of the food and
beverage operation important?: Semi-private
8. For which type of private facility is service the primary operational goal?: -
Private
9. Which type of golf facility might only offer counter and carry out service to
maximize profit ability?: Public Golf
10. What is the easiest food and beverage service to offer at a facility?: -
On-course concessions
11. What is the least expensive type of food and beverage service that a facility
can offer?:
12. Describe the type of service offered by on-course concessions?:
13. What must be identified before the facility's level of food and beverage
service can be determined?:
14. The staffing levels required to meet customer expectations are highest in
which type of service?: Formal fine dining
15. 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?: Differentiated product
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10
