Pga Level 3 (3.0) Food And Beverage Control
Exam Questions With Complete Solutions
What would be the financial goal for the budget at a semi-private golf facility?
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?
Customers will spend their money at facility
What can often distinguish a profitable facility?
The money money spent, the more profitable
What can often distinguish a facility as a complete destination?
A successful food and beverage operation that compliments the quality and vision
For which type of private facility is profitability the primary operational goal?
A privately-managed facility
For which type of private facility is service the primary operational goal?
A member-equity facility
Which type of golf facility might only offer counter and carryout service to
maximize profitability?
A public golf facility
What is the easiest and least expensive food and beverage service to offer at a
facility?
On-course concessions
Describe the type of service offered by on-course concessions.
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?
Operational goals of the facility
, The staffing levels required to meet customer's expectations are 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 that the same attention to detail goes into the dining operation's plan as the
facility's plan
The Food and Beverage Manager uses internal control to keep the operation
functioning smoothly with safeguards. What are its characteristics?
Measuring, evaluating, and acting
What is the definition of food cost control?
Set of managements practices that regulate costs
What two items are used to determine the standard cost of one portion produced
from a standard recipe?
Sum of the costs of ingredients, number of servings yielded
What is the meaning of "food cost control"?
Following predetermined standards while exercising restraint over the prices paid to
purchase, present, and prepare the 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 a
facility's menu?
Exam Questions With Complete Solutions
What would be the financial goal for the budget at a semi-private golf facility?
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?
Customers will spend their money at facility
What can often distinguish a profitable facility?
The money money spent, the more profitable
What can often distinguish a facility as a complete destination?
A successful food and beverage operation that compliments the quality and vision
For which type of private facility is profitability the primary operational goal?
A privately-managed facility
For which type of private facility is service the primary operational goal?
A member-equity facility
Which type of golf facility might only offer counter and carryout service to
maximize profitability?
A public golf facility
What is the easiest and least expensive food and beverage service to offer at a
facility?
On-course concessions
Describe the type of service offered by on-course concessions.
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?
Operational goals of the facility
, The staffing levels required to meet customer's expectations are 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 that the same attention to detail goes into the dining operation's plan as the
facility's plan
The Food and Beverage Manager uses internal control to keep the operation
functioning smoothly with safeguards. What are its characteristics?
Measuring, evaluating, and acting
What is the definition of food cost control?
Set of managements practices that regulate costs
What two items are used to determine the standard cost of one portion produced
from a standard recipe?
Sum of the costs of ingredients, number of servings yielded
What is the meaning of "food cost control"?
Following predetermined standards while exercising restraint over the prices paid to
purchase, present, and prepare the 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 a
facility's menu?
