PGA PGM Level 3 - Food & Beverage – Study Questions
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
3. Why is periodic ordering the most common method for maintaining
inven- tory levels of non perishable foods?: Infrequent ordering ties up
less money in inventory
4. What key performance indicator is often used to monitor operations
and determine the effectiveness of control procedures?: Food cost
percent
5. The Saguaro Sands snack bar sold 87 hot ham and cheese sandwiches
at
$7.99 each. The contribution margin is 65%. What are the menu revenues for
this item?: $451.53
6. What is the term for the number of portions of each menu item sold?:
Sales history
7. If the cost of ingredients for a buffet entree that yields fifty portions is
1
, $225 and the food cost percentage is 30%. What would be the per portion
selling price of the entree?: $15
8. What must be identified before the facility's level of food and
beverage service can be determined?: The operational goals of the
facility
9. Which of the following has the greatest potential impact on overall food
and beverage cost-to-profit ration?: Improper control of supplies
10.Where is the food and beverage service most vulnerable to losing
profits due to excessive costs?: Inefficiency and waste
11.What is it called when a manager prepares an employee to perform
the duties of those who are absent?: Cross Training
12.1. 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
13.2. 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
14.3. Where is the food and beverage service most vulnerable to losing
profits due to excessive cost?: c. Inadequate training
2
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
3. Why is periodic ordering the most common method for maintaining
inven- tory levels of non perishable foods?: Infrequent ordering ties up
less money in inventory
4. What key performance indicator is often used to monitor operations
and determine the effectiveness of control procedures?: Food cost
percent
5. The Saguaro Sands snack bar sold 87 hot ham and cheese sandwiches
at
$7.99 each. The contribution margin is 65%. What are the menu revenues for
this item?: $451.53
6. What is the term for the number of portions of each menu item sold?:
Sales history
7. If the cost of ingredients for a buffet entree that yields fifty portions is
1
, $225 and the food cost percentage is 30%. What would be the per portion
selling price of the entree?: $15
8. What must be identified before the facility's level of food and
beverage service can be determined?: The operational goals of the
facility
9. Which of the following has the greatest potential impact on overall food
and beverage cost-to-profit ration?: Improper control of supplies
10.Where is the food and beverage service most vulnerable to losing
profits due to excessive costs?: Inefficiency and waste
11.What is it called when a manager prepares an employee to perform
the duties of those who are absent?: Cross Training
12.1. 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
13.2. 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
14.3. Where is the food and beverage service most vulnerable to losing
profits due to excessive cost?: c. Inadequate training
2
