PGA PGM 3.0 Level 3 Practice Questions Food and Beverage Control questions with correct answers

PGA PGM 30 Level 3 Practice
Questions Food and Beverage
Control questions with correct
answers



What would be the financial goal for the budget at a semi-private golf-facility? - answer-
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Break even, if possible, profit
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What is the primary consequential benefit of having well-run and successful food and
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beverage operation? - answer-Customers will spend their money at the facility
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According to the course manual, what can often distinguish a profitable facility? -
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answer-The more money spent, the more profitable
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What department can often provide substantial revenue? - answer-Food and beverage
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revenue
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For which type of private facility is profitability the primary operational goal? - answer-
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Privately managed facility v v




At which type of private facility is the profitability of the food an beverage operation
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important? - answer-Privately managed facility
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For which type of private facility is service the primary operational goal? - answer-
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Member-equity facility v




Which type of golf facility might only offer counter and carry out service to maximize
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profit? - answer-Public golf facility
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What is the easiest food and beverage service to offer at a facility? - answer-On-course
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concessions
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What is the least expensive type of food and beverage service that a facility can offer? -
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answer-On-course concessions
v v

, Describe the type of service offered by on-course concessions? -
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answer-Premade/packaged food items, carts or counter stationed around the course
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What must be identified before the facility's level of food and beverage service can be
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determined? - answer-Operational goals of the facility
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The staffing levels required to meet customers' expectations are the highest in which
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type of service? - answer-Formal dining
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Two local restaurants get exactly the same food item from the purveyor but produce two
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different entrees featuring this item. What term describes this distinction? - answer-
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Differentiated product v




What is the primary way in which the skills and experiences associated with overseeing
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the food and beverage operation enhance the golf professional's career? - answer-Golf
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facilities seek out those professionals
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Which of the following contributions from the golf professional would most benefit the
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food and beverage operations? - answer-Ensuring the same attention to detail goes into
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dining ops plan as the facilities plan
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The Food and Beverage Manager uses internal control to keep the operation functioning
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smoothly with safeguards. What are its characteristics? - answer-Measuring, evaluating,
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acting
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What are the characteristics of internal control that the Food and Beverage Manager
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uses to keep the operation functioning smoothly? - answer-Measuring, evaluating,
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acting
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What is the definition of food cost control? - answer-Set of management practices that
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regulate costs
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What two items are used to determine the standard cost of one portion produced from a
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standard recipe? - answer-Sum of cost of ingredients / number of servings yielded
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What is the meaning of "food cost control"? - answer-Following predetermined standards
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while exercising restraint over prices paid to purchases, present, and prepare food
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Where is the food and beverage service most vulnerable to losing profits due to
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excessive costs? - answer-Improper control of supplies
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What is the most important guideline governing the selection and price of facility's
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menu? - answer-Must reflect the customers performances and expectations
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