PGA PGM LEVEL 3 – FOOD AND BEVERAGE EXAM
QUESTIONS AND CORRECT ANSWERS GRADED A+
PGA PGM Level 3 - Food and Beverage
What is the predictable result of continuous staff training and re-training?
increase in customer satisfaction
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
Food and beverage operations using inventory software will continue to conduct physical inventories to
obtain a measure of unauthorized or non-standard issues of food
True
What is another name for the number of each menu item sold when that item appears on the menu?
Sales history
When time is short which of the following is likely to be the determining factor in a customer's choice of
a restaurant?
Location
What price-related term is used to describe the situation where fewer customers are ordering an item in
response to a price increase?
Sensitivity
, What is distinctive about the "adding desired contribution margins to portion costs" method of pricing
the menu?
the customers contribution is the same regardless of the item ordered
Which cost can be determined by calculating the dollar value of the food inventory at the end of each
month?
cost of food issued
The difference between perishable and nonperishable foods is that nonperishables do not have
temperature requirements when perishables do.
False
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 On Order: 4,600
2.2
Which of the following is needed by receiving clerks to carry out their part of the verification procedure?
the means to weigh and measure incoming supplies
The Pine Valley CC restaurant averages 110 covers on any given Friday. The bestselling item has a
popularity index of 9.3%. What should be the forecasted sales of this menu item?
10
QUESTIONS AND CORRECT ANSWERS GRADED A+
PGA PGM Level 3 - Food and Beverage
What is the predictable result of continuous staff training and re-training?
increase in customer satisfaction
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
Food and beverage operations using inventory software will continue to conduct physical inventories to
obtain a measure of unauthorized or non-standard issues of food
True
What is another name for the number of each menu item sold when that item appears on the menu?
Sales history
When time is short which of the following is likely to be the determining factor in a customer's choice of
a restaurant?
Location
What price-related term is used to describe the situation where fewer customers are ordering an item in
response to a price increase?
Sensitivity
, What is distinctive about the "adding desired contribution margins to portion costs" method of pricing
the menu?
the customers contribution is the same regardless of the item ordered
Which cost can be determined by calculating the dollar value of the food inventory at the end of each
month?
cost of food issued
The difference between perishable and nonperishable foods is that nonperishables do not have
temperature requirements when perishables do.
False
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 On Order: 4,600
2.2
Which of the following is needed by receiving clerks to carry out their part of the verification procedure?
the means to weigh and measure incoming supplies
The Pine Valley CC restaurant averages 110 covers on any given Friday. The bestselling item has a
popularity index of 9.3%. What should be the forecasted sales of this menu item?
10
