PGA food and beverage Exam Package deal

PGA Level 3 Food and Beverage 1. The pine valley CC restaurant served 155 covers on Valentines's Day for a total sales of $2596.25. The food cost percentage was 30% What was the average sale for the day - A. $16.75 2. How should a facilty begin their research to determine the most relevant ty...

PGA PGM Level 3 - Food and Beverage 2 facilities use the same product from the same purveyor, but use it for different menouitems - This is an example of differentiated product 2 major reasons restaurants fail? - Lack of management skills and good accounting Best way to retain staff - Train...

PGA PGM Level 3 - Food & Beverage - Study 1. The more differentiated a menu item is the more price sensitive it is? False 2. How should a facility begin their research to determine the most relevant type of food and beverage service they can provide? Survey current customers or members...

PGA Level 3 Study Guide - 3.0 What is an example of a pre-swing adjustment? - Posture, ball position, grip, alignment What adjustments are recommended prior to making in-swing adjustments? - Pre-swing How can a student overcome negative effect or interference in competitive pressure situati...

PGA Food & Beverage Exam What must be identified before the facility's level of food and beverage service can be determined? - Preferences of the customer base Where is the food and beverage service most vulnerable to losing profits due to excessive costs? - Storing and issuing Which of th...

PGA PGM Level 3 3.0 Full Study Guide Recommended guideline a manager should use if an employee's performance differs from the expected? - Address and find mutual agreement How should resources be allocated to avoid overwhelming a performer? - Make them aware of what is available What shoul...

PGA PGM 3.0 - Level 3 Practice Questions - Facility Management When should a manager address performance gaps if an issue arises regarding a performer's work? - If a gap arises, address the gap as soon as possible. How should the complexity of a task be handled if a performer is learning some...

PGA Golf Management 3.0 Level 3 Exam 1. What makes interpretation of quantitative data more desirable than qualitative data? Quantitative information is clearly defined and less susceptible to differences of opinion among people interpreting the data 2. Why is customer demographics a...

PGA Food and Beverage Test Directly Variable Costs - Costs that are directly linked to volume of business, so that every increase or decrease in volume brings a corresponding increase of decrease in cost Prime Cost - costs of materials and labor: food, beverages, and payroll Historical Cost...

PGA PGM 3.0 - Level 3 Practice Questions - All Questions A teacher determines that a student better relates to internal motor imagery. What technique would be most successful for this student? - Using internal imagery. Player imagines what they see and feel when they execute the swing from the pe...

PGA PGM Level 3 - Player Development - Study 1. The head professional created a player development program designed for 12 women new to the game. After the first session she noticed that the participants had a wide range of varying skills and individual needs. What would be the best course of ...

PGA PGM Qualifying Level What date did Rodman Wanamaker gather prominent golfers and professional golfers at a luncheon in New York? - January 17, 1916 The official founding of the PGA of America - April 10, 1916 The 1st PGA Championship was when, where, how much prize money, name of the tr...