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PGA PGM Level 2 Executive Management Test - Food and Beverage Exam Questions with Correct Answers
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PGA PGM Level 2 Executive Management Test - Food and Beverage Exam Questions with Correct Answers
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PGA PGM Level 2 ExecutiveManagement Test - Food and Beverage
Exam Questions with Correct Answers
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.
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