PGA PGM 3.0 - LEVEL 3 PRACTICE QUESTIONS - FOOD AND BEVERAGE CONTROL | WITH COMPLETE SOLUTIONS | 100% CORRECT
What would be the financial goal for the budget at a semi-private golf-facility? - Break even, if possible, profit
What is the primary consequential benefit of having well-run an...
PGA PGM 3.0 - LEVEL 3 PRACTICE QUESTIONS - FOOD AND
BEVERAGE CONTROL | WITH COMPLETE SOLUTIONS | 100%
CORRECT
What would be the financial goal for the budget at a semi-private golf-facility? - Break
even, if possible, profit
What is the primary consequential benefit of having well-run and successful food and
beverage operation? - Customers will spend their money at the facility
According to the course manual, what can often distinguish a profitable facility? - The
more money spent, the more profitable
What department can often provide substantial revenue? - Food and beverage revenue
For which type of private facility is profitability the primary operational goal? - Privately
managed facility
At which type of private facility is the profitability of the food an beverage operation
important? - Privately managed facility
For which type of private facility is service the primary operational goal? - Member-
equity facility
Which type of golf facility might only offer counter and carry out service to maximize
profit? - Public golf facility
What is the easiest food and beverage service to offer at a facility? - On-course
concessions
What is the least expensive type of food and beverage service that a facility can offer? -
On-course concessions
Describe the type of service offered by on-course concessions? - Premade/packaged
food items, carts or counter stationed around the course
What must be identified before the facility's level of food and beverage service can be
determined? - Operational goals of the facility
, The staffing levels required to meet customers' expectations are the highest in which
type of service? - 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? -
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? - Golf facilities
seek out those professionals
Which of the following contributions from the golf professional would most benefit the
food and beverage operations? - Ensuring the same attention to detail goes into dining
ops plan as the facilities plan
The Food and Beverage Manager uses internal control to keep the operation
functioning smoothly with safeguards. What are its characteristics? - Measuring,
evaluating, acting
What are the characteristics of internal control that the Food and Beverage Manager
uses to keep the operation functioning smoothly? - Measuring, evaluating, acting
What is the definition of food cost control? - Set of management practices that regulate
costs
What two items are used to determine the standard cost of one portion produced from a
standard recipe? - Sum of cost of ingredients / number of servings yielded
What is the meaning of "food cost control"? - Following predetermined standards while
exercising restraint over prices paid to purchases, present, and prepare food
Where is the food and beverage service most vulnerable to losing profits due to
excessive costs? - Improper control of supplies
What is the most important guideline governing the selection and price of facility's
menu? - Must reflect the customers performances and expectations
If the costs of ingredients for a buffet entrée that yields fifty portions is $225 and the
food cost percentage is 30%, what would the per-portion selling price of the entrée be? -
$225/50=4.5 > 100%/30%=3.333 > 4.5*3.333=14.9985 > $15
The Early Riser Breakfast at the local municipal course snack bar consists of 2 egss, ¼
lb slice ham, 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: 5lbs ham @
$10; 1 dozen eggs @ $1.20; 1 loaf of bread (30 slices) @ $1.50; 5 lbs of potatoes @
$2.60. - $1.20/ 12 = $0.10*2= $0.20 eggs > 5*4= 20 (¼ lbs.) $10/20 = $0.50 per ¼ ham
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