PGA LEVEL 3 (3.0) FOOD AND BEVERAGE CONTROL 2024 VERIFIED QUESTIONS AND ANSWERS 100% CORRECT
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PGA LEVEL 3 FOOD AND BEVERAGE CONTROL
Institution
PGA LEVEL 3 FOOD AND BEVERAGE CONTROL
What would be the financial goal for the budget at a semi-private golf facility? - CORRECT 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? - CORRECT ANSWER Customers ...
PGA LEVEL 3 (3.0) FOOD AND BEVERAGE CONTROL 2024 VERIFIED QUESTIONS AND ANSWERS 100% CORRECT What would be the financial goal for the budget at a semi -private golf facility? - CORRECT 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? - CORRECT ANSWER Customers will spend their money at facility What can often distinguish a profitable facility? - CORRECT ANSWER The money money spent, the more profitable What can often distinguish a facility as a complete destination? - CORRECT 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? - CORRECT ANSWER A privately -managed facility For which type of private facility is service the primary operational goal? - CORRECT ANSWER A member -equity facility Which type of golf facility might only offer counter and carryout service to maximize profitability? - CORRECT ANSWER A public golf facility What is the easiest and least expensive food and beverage service to offer at a facility? - CORRECT ANSWER On -course concessions PGA LEVEL 3 (3.0) FOOD AND BEVERAGE CONTROL 2024 VERIFIED QUESTIONS AND ANSWERS 100% CORRECT Describe the type of service offered by on -course concessions. - CORRECT 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? - CORRECT ANSWER Operational goals of the facility The staffing levels required to meet customer's expectations are highest in which type of service? - CORRECT 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? - CORRECT 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? - CORRECT ANSWER Golf facilities seek out those professionals Which of the following contributions from the golf professional would most benefit the food and beverage operations? - CORRECT ANSWER Ensuring that the same attention to detail goes into the dining operation's plan as the facility's plan
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