PGA Level 3 (3.0) Food And Beverage Control Correct 100%

What would be the financial goal for the budget at a semi-private golf facility? - ANSWER At least break even and if possible make a profit What is the primary consequential benefit of having a well-run and successful food and beverage operation? - ANSWER Customers will spend their money at facility What can often distinguish a profitable facility? - ANSWER The money money spent, the more profitable What can often distinguish a facility as a complete destination? - ANSWER A successful food and beverage operation that compliments the quality and vision For which type of private facility is profitability the primary operational goal? - ANSWER A privately-managed facility For which type of private facility is service the primary operational goal? - ANSWER A member-equity facility Which type of golf facility might only offer counter and carryout service to maximize profitability? - ANSWER A public golf facility What is the easiest and least expensive food and beverage service to offer at a facility? - ANSWER On-course concessions Describe the type of service offered by on-course concessions. - ANSWER Carts or counters stationed around the course, pre-made and package food items What must be identified before the facility's level of food and beverage service can be determined? - ANSWER Operational goals of the facility The staffing levels required to meet customer's expectations are highest in which type of service? - ANSWER 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? - ANSWER 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? - ANSWER Golf facilities seek out those professionals Which of the following contributions from the golf professional would most benefit the food and beverage operations? - ANSWER Ensuring that the same attention to detail goes into the dining operation's plan as the facility's plan The Food and Beverage Manager uses internal control to keep the operation functioning smoothly with safeguards. What are its characteristics? - ANSWER Measuring, evaluating, and acting What is the definition of food cost control? - ANSWER Set of managements practices that regulate costs What two items are used to determine the standard cost of one portion produced from a standard recipe? - ANSWER Sum of the costs of ingredients, number of servings yielded What is the meaning of "food cost control"? - ANSWER Following predetermined standards while exercising restraint over the prices paid to purchase, present, and prepare the food Where is the food and beverage service most vulnerable to losing profits due to excessive costs? - ANSWER Improper control of supplies What is the most important guideline governing the selection and price of a facility's menu? - ANSWER Must reflect customer's preferences and expectations If the cost of ingredients for a buffet entrée that yields fifty portions is $225.00, and the food cost percentage is 30%, what would be the per-portion selling price of the entrée? - ANSWER $15 The Early Riser breakfast at the local municipal course snack bar consists of 2 eggs, ¼ lb. ham slice, 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: 5 lbs. ham@ $10.00; 1 dozen eggs @ $1.20; 1 loaf bread (30 slices) @ $1.50; and 5 lbs. potatoes @ $2.60? - ANSWER $.93 The sausage gravy recipe in the Pine Valley CC kitchen calls for one cup of flour that weighs four ounces. The club purchases 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? - ANSWER $.08 Placing incoming items behind older items is an example of which food storage method? - ANSWER First-in, first-out What is an example of gathering market information? - ANSWER Talk to customers, visit other facilities, determine what customers are willing to pay What does the preparation of an operating budget for an established food and beverage operation normally begin with? - ANSWER Projecting systematic changes How should a facility begin their research to determine the most relevant type and level of food and beverage service they could provide? - ANSWER Conduct a comprehensive demographic profile What is the predominant reason a public facility is likely to offer inexpensive food and beverage products? - ANSWER High prices aren't expected, keep costs to a minimum What should be different with employees among different restaurant types? - ANSWER Staffing levels What should be the relationship between labor costs and customer expectations in a food and beverage operation? - ANSWER Finding the correct amount of staff to hire Why is recruiting and interviewing prospective employees done on an ongoing basis regardless of whether or not there is an opening? - ANSWER Generates greater quality candidates What formula will disclose the percent of food and beverage income spent on payroll? - ANSWER Labor pro forma What is the most important consideration a manager must make when forecasting the number of staff to hire and schedule? - ANSWER Controlling labor costs During which step of the hiring process should the employee receive an explanation of pay periods and benefits? - ANSWER Orientation What is the predictable result of continuous staff training and re-training? - ANSWER Staff is more likely to continue working at facility When should a facility be recruiting? - ANSWER Ongoing What is associated with a need for higher levels of service staff? - ANSWER Training What type of advertising is the most powerful advertising for food service? - ANSWER Word of mouth What best defines good service in a dining context? - ANSWER Total customer satisfaction How would a Food and Beverage manager determine that good quality food service is occurring? - ANSWER Through careful operation and record keeping What factors would the Food and Beverage Manager use to determine that good quality food service is occurring? - ANSWER Knowing if the employee's output increases or decreases How can the food and beverage operation impact a facility financially? - ANSWER Increases traffic What is the definition of an external intersection? - ANSWER Interactions between operations and customers What is the definition of an internal intersection? - ANSWER Coordination of operations The food and beverage operation has been consistently understaffed given the amount of players on the tee sheet. In response to increased customer complaints, what would