PGA PGM 3.0 LATEST EXAMS SCRIPT QUESTIONS
AND ANSWERS SURE A+
✔✔At which type of private facility is the profitability of the food an beverage operation
important? - ✔✔Privately managed facility
✔✔For which type of private facility is service the primary operational goal? -
✔✔Member-equity facility
✔✔Which type of golf facility might only offer counter and carry out service to maximize
profit? - ✔✔Public golf facility
✔✔What is the easiest food and beverage service to offer at a facility? - ✔✔On-course
concessions
✔✔What is the least expensive type of food and beverage service that a facility can
offer? - ✔✔On-course concessions
✔✔Describe the type of service offered by on-course concessions? -
✔✔Premade/packaged food items, carts or counter stationed around the course
,✔✔What must be identified before the facility's level of food and beverage service can
be determined? - ✔✔Operational goals of the facility
✔✔The staffing levels required to meet customers' expectations are the highest in which
type of service? - ✔✔Formal dining
✔✔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
✔✔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? -
✔✔Golf facilities seek out those professionals
✔✔Which of the following contributions from the golf professional would most benefit
the food and beverage operations? - ✔✔Ensuring the same attention to detail goes into
dining ops plan as the facilities plan
✔✔The Food and Beverage Manager uses internal control to keep the operation
functioning smoothly with safeguards. What are its characteristics? - ✔✔Measuring,
evaluating, acting
✔✔What are the characteristics of internal control that the Food and Beverage Manager
uses to keep the operation functioning smoothly? - ✔✔Measuring, evaluating, acting
✔✔What is the definition of food cost control? - ✔✔Set of management practices that
regulate costs
✔✔What two items are used to determine the standard cost of one portion produced
from a standard recipe? - ✔✔Sum of cost of ingredients / number of servings yielded
✔✔What is the meaning of "food cost control"? - ✔✔Following predetermined standards
while exercising restraint over prices paid to purchases, present, and prepare food
✔✔Where is the food and beverage service most vulnerable to losing profits due to
excessive costs? - ✔✔Improper control of supplies
✔✔What is the most important guideline governing the selection and price of facility's
menu? - ✔✔Must reflect the customers performances and expectations
✔✔If the costs of ingredients for a buffet entrée that yields fifty portions is $225 and the
food cost percentage is 30%, what would the per-portion selling price of the entrée be? -
✔✔$225/50=4.5 > 100%/30%=3.333 > 4.5*3.333=14.9985 > $15
, ✔✔The Early Riser Breakfast at the local municipal course snack bar consists of 2
egss, ¼ lb slice ham, ¼ lb of home fries, and two slices of toast. What is the standard
portion cost of this breakfast given the following food costs from the local purveyor: 5lbs
ham @ $10; 1 dozen eggs @ $1.20; 1 loaf of bread (30 slices) @ $1.50; 5 lbs of
potatoes @ $2.60. - ✔✔$1.20/ 12 = $0.10*2= $0.20 eggs > 5*4= 20 (¼ lbs.) $10/20 =
$0.50 per ¼ ham > 5*4 = 20 (¼ lbs) $2.60/20 = $0.13 ¼ lb potatoes> $1.50/30=
$0.05*2= $0.10 > Total Cost = $0.93
✔✔The sausage gravy recipe in the Pine Valley CC kitchen calls for one cup of flour
that weighs four ounces. The club purchase the flour in twenty-pound bags at a cost of
$6.40 each. What is the cost of flour used in a standard portion of gravy? - ✔✔1 lb = 2
cups > $6.40/40= $0.16
✔✔Placing incoming items behind older items is an example of which food storage
method? - ✔✔First in, first out
✔✔What is an example of gathering market information? - ✔✔Talk to customers, visit
other facilities, determine what other facilities are willing to pay
✔✔What are the operational goals of different types of facilities' food and beverage
operations? - ✔✔Private equity facility: high levels of personal service to membership,
highest quality of food and beverage products, and to break even financially/Public
facility: to provide an opportunity to all members of the community to play golf, keeps
costs to a minimum, and make a profit or at least break even.
✔✔What does the preparation of an operating budget for an established food and
beverage operation normally begin with? - ✔✔Projecting systemic changes
✔✔How should a facility begin their research to determine the most relevant type and
level of food and beverage service they could provide? - ✔✔Conduct a comprehensive
demographic profile?
✔✔What is the predominant reason a public facility is likely to offer inexpensive food
and beverage products? - ✔✔High price aren't expected, keep costs at a minimum
✔✔What should be different with employees among different restaurant types? -
✔✔Staffing levels
✔✔What should be the relationship between labor costs and customer expectations in a
food and beverage operations? - ✔✔Finding the correct amount of staff to hire
AND ANSWERS SURE A+
✔✔At which type of private facility is the profitability of the food an beverage operation
important? - ✔✔Privately managed facility
✔✔For which type of private facility is service the primary operational goal? -
✔✔Member-equity facility
✔✔Which type of golf facility might only offer counter and carry out service to maximize
profit? - ✔✔Public golf facility
✔✔What is the easiest food and beverage service to offer at a facility? - ✔✔On-course
concessions
✔✔What is the least expensive type of food and beverage service that a facility can
offer? - ✔✔On-course concessions
✔✔Describe the type of service offered by on-course concessions? -
✔✔Premade/packaged food items, carts or counter stationed around the course
,✔✔What must be identified before the facility's level of food and beverage service can
be determined? - ✔✔Operational goals of the facility
✔✔The staffing levels required to meet customers' expectations are the highest in which
type of service? - ✔✔Formal dining
✔✔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
✔✔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? -
✔✔Golf facilities seek out those professionals
✔✔Which of the following contributions from the golf professional would most benefit
the food and beverage operations? - ✔✔Ensuring the same attention to detail goes into
dining ops plan as the facilities plan
✔✔The Food and Beverage Manager uses internal control to keep the operation
functioning smoothly with safeguards. What are its characteristics? - ✔✔Measuring,
evaluating, acting
✔✔What are the characteristics of internal control that the Food and Beverage Manager
uses to keep the operation functioning smoothly? - ✔✔Measuring, evaluating, acting
✔✔What is the definition of food cost control? - ✔✔Set of management practices that
regulate costs
✔✔What two items are used to determine the standard cost of one portion produced
from a standard recipe? - ✔✔Sum of cost of ingredients / number of servings yielded
✔✔What is the meaning of "food cost control"? - ✔✔Following predetermined standards
while exercising restraint over prices paid to purchases, present, and prepare food
✔✔Where is the food and beverage service most vulnerable to losing profits due to
excessive costs? - ✔✔Improper control of supplies
✔✔What is the most important guideline governing the selection and price of facility's
menu? - ✔✔Must reflect the customers performances and expectations
✔✔If the costs of ingredients for a buffet entrée that yields fifty portions is $225 and the
food cost percentage is 30%, what would the per-portion selling price of the entrée be? -
✔✔$225/50=4.5 > 100%/30%=3.333 > 4.5*3.333=14.9985 > $15
, ✔✔The Early Riser Breakfast at the local municipal course snack bar consists of 2
egss, ¼ lb slice ham, ¼ lb of home fries, and two slices of toast. What is the standard
portion cost of this breakfast given the following food costs from the local purveyor: 5lbs
ham @ $10; 1 dozen eggs @ $1.20; 1 loaf of bread (30 slices) @ $1.50; 5 lbs of
potatoes @ $2.60. - ✔✔$1.20/ 12 = $0.10*2= $0.20 eggs > 5*4= 20 (¼ lbs.) $10/20 =
$0.50 per ¼ ham > 5*4 = 20 (¼ lbs) $2.60/20 = $0.13 ¼ lb potatoes> $1.50/30=
$0.05*2= $0.10 > Total Cost = $0.93
✔✔The sausage gravy recipe in the Pine Valley CC kitchen calls for one cup of flour
that weighs four ounces. The club purchase the flour in twenty-pound bags at a cost of
$6.40 each. What is the cost of flour used in a standard portion of gravy? - ✔✔1 lb = 2
cups > $6.40/40= $0.16
✔✔Placing incoming items behind older items is an example of which food storage
method? - ✔✔First in, first out
✔✔What is an example of gathering market information? - ✔✔Talk to customers, visit
other facilities, determine what other facilities are willing to pay
✔✔What are the operational goals of different types of facilities' food and beverage
operations? - ✔✔Private equity facility: high levels of personal service to membership,
highest quality of food and beverage products, and to break even financially/Public
facility: to provide an opportunity to all members of the community to play golf, keeps
costs to a minimum, and make a profit or at least break even.
✔✔What does the preparation of an operating budget for an established food and
beverage operation normally begin with? - ✔✔Projecting systemic changes
✔✔How should a facility begin their research to determine the most relevant type and
level of food and beverage service they could provide? - ✔✔Conduct a comprehensive
demographic profile?
✔✔What is the predominant reason a public facility is likely to offer inexpensive food
and beverage products? - ✔✔High price aren't expected, keep costs at a minimum
✔✔What should be different with employees among different restaurant types? -
✔✔Staffing levels
✔✔What should be the relationship between labor costs and customer expectations in a
food and beverage operations? - ✔✔Finding the correct amount of staff to hire
