PGA Level 3 Food and Beverage Exam Questions With
Correct Answers Updated Graded A++
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 type
and level of food and beverage service they could provide?
A. Determine the income profile of the current customer base
3. Where is the food and beverage service most vulnerable to losing profits due
to excessive cost?
c. Inadequate training
4. which of the following is not part of the control process within a food and
beverage operation?
C. solicit input from staff
6. Which of the following statements best describes the meaning of "food cost
control"?
B. keeping to predetermined standards
7. which of the following has the greatest potential impact on overall food and
beverage cost-to -profit ratios?
C. Appropriate service levels
8. what does the preparation of an operating budget for an established food and
bev operation normally begin with?
C. historical financial information
10. what term is used to describe the situation where fewer customers are
ordering an item in response to a price increase?
c. sensitivity
11. What is the term for the number of portions of each menu item sold?
, A. production index
12. The pine valley country club averages 110 covers on any given Friday night in
season. The best selling item on the menu is the grilled salmon which has a
popularity index percentage of 9.3% what should be the forecasted sakes of this
menu item?
B. 10
13. When time is short what is most likely to be a determining factor in a
customers choice of a restaurant?
C. location
14. Using the figures below what is the inventory turnover rate for the St. Lucie
Pizza Parlor? Opening inventory 10,450 closing inventory 10,750 cost of food sold
23,320 cost of food order 4,600
C. 2.2
15. The difference between perishable and non perishable food is perishable
foods don't have temperature storage requirements whereas perishables do.
True
17. The early riser breakfast at the local municipal golf course snack bar consists
of 2 eggs, 1/4lb. ham slice, 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 proveyor: 5 lbs. ham@ $10; 1 dozen eggs @1.20; 1 loaf of bread (30) slices
@1.50; and 5 lbs. potatoes @ $2.60?
C..93$
18. What is the objective of systematically recording the number of portions of
each menu item sold?
A. portion sales forecasting
19. What must managers understand about lowering prices to match competitors'
prices?
A. Customer volume will have to increase
20. Two local restaurants get exactly the same food item from the purveyor but
produce two different entrees featuring this item. What term describes the
distinction?
Correct Answers Updated Graded A++
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 type
and level of food and beverage service they could provide?
A. Determine the income profile of the current customer base
3. Where is the food and beverage service most vulnerable to losing profits due
to excessive cost?
c. Inadequate training
4. which of the following is not part of the control process within a food and
beverage operation?
C. solicit input from staff
6. Which of the following statements best describes the meaning of "food cost
control"?
B. keeping to predetermined standards
7. which of the following has the greatest potential impact on overall food and
beverage cost-to -profit ratios?
C. Appropriate service levels
8. what does the preparation of an operating budget for an established food and
bev operation normally begin with?
C. historical financial information
10. what term is used to describe the situation where fewer customers are
ordering an item in response to a price increase?
c. sensitivity
11. What is the term for the number of portions of each menu item sold?
, A. production index
12. The pine valley country club averages 110 covers on any given Friday night in
season. The best selling item on the menu is the grilled salmon which has a
popularity index percentage of 9.3% what should be the forecasted sakes of this
menu item?
B. 10
13. When time is short what is most likely to be a determining factor in a
customers choice of a restaurant?
C. location
14. Using the figures below what is the inventory turnover rate for the St. Lucie
Pizza Parlor? Opening inventory 10,450 closing inventory 10,750 cost of food sold
23,320 cost of food order 4,600
C. 2.2
15. The difference between perishable and non perishable food is perishable
foods don't have temperature storage requirements whereas perishables do.
True
17. The early riser breakfast at the local municipal golf course snack bar consists
of 2 eggs, 1/4lb. ham slice, 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 proveyor: 5 lbs. ham@ $10; 1 dozen eggs @1.20; 1 loaf of bread (30) slices
@1.50; and 5 lbs. potatoes @ $2.60?
C..93$
18. What is the objective of systematically recording the number of portions of
each menu item sold?
A. portion sales forecasting
19. What must managers understand about lowering prices to match competitors'
prices?
A. Customer volume will have to increase
20. Two local restaurants get exactly the same food item from the purveyor but
produce two different entrees featuring this item. What term describes the
distinction?
