Pga Pgm Level 2 Executive Management
Test - Food And Beverage Questions
And Answers With Verified Solutions
100% Correct!!!
Standard drink cost is $1.75 and the drink sells for $5.25. Calculate the
contribution margin percentage. - ANSWER✔✔ 66%
The PGA General Manager asks the Food and Beverage Manager for a monthly
report, including the prime cost percentage calculation. Monthly labor was $5680,
cost of goods sold was $2,100, and total sales was $10,800. What is the prime cost
percentage? - ANSWER✔✔ 72%
A bottle of wine that costs $13.50 pours approximately 5.25 glasses of wine. Each
glass of wine sells for $9. What is the bottle sales value? - ANSWER✔✔ $46.80
- ANSWER✔✔ Labor cost
Standard revenue is projected at $785.50. The actual product used was 230.75 oz.
Each drink is 1.2 oz and sells for $5.25 each. What is the variance between the
actual revenue and standard revenue? - ANSWER✔✔ $425.93
What is necessary to have before a facility can be planned and laid out? -
ANSWER✔✔ Staffing needs, menu, calculating a break-even point, revenue
forecasts, expected customer traffic, competitor activities, anticipated local and
national economic changes, promotions and special events.
, Standard revenue of drinks sold was $858.00. The standard cost of drinks sold was
$257.40, and the actual cost of drinks sold was $308.88. Calculate the actual cost
of drinks sold percentage. - ANSWER✔✔ 36%
Why might a candidate with the necessary skills be the appropriate choice to hire
as a supervisor rather than a top server who has many years of experience and
knows the operation? - ANSWER✔✔ You don't want to qualify someone based on
technical skills rather than administrative ones.
The standard cost of drinks sold for a bottle of wine during March was $337.50.
The actual cost of drinks sold was $369.50. Given the variance, what should the
Food and Beverage Manager assess? - ANSWER✔✔ Actual cost minus Standard
Cost. It is $32 more than it should have been.
What three payroll cost components are needed to determine total labor costs in
Food and Beverage for a given period of time? - ANSWER✔✔ Management
payroll, benefits payroll and direct payroll.
A bottle of wine costs $22.99 per 24.3-ounce bottle. Bartenders pour each
customer a 4-ounce glass of wine. What is the standard cost of one glass of wine? -
ANSWER✔✔ $3.83
Which of the four guidelines for staffing a food and beverage operation is the key
to a successful operation? - ANSWER✔✔ Plan the operation and then execute the
plan, identify typical staffing levels, review other factors affecting staffing needs,
establish anticipated payroll costs
The Food and Beverage Manager calculates that his revenue from drinks sold has
decreased, but his drink costs have increased. What beverage control could be used
to correct this problem? - ANSWER✔✔ Beverage cost analysis.
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