PGA Level 3 Exam Questions and
Answers Graded A+
If the cost of ingredients for a buffet entrée that yields fifty portions is $225.00,
and the food cost percentage is 30%, what would be the per-portion selling price of
the entrée? - Correct answer-$15.00
For which type of private facility is profitability the primary operational goal? -
Correct answer-Privately-managed
Which of the following statements best describes the meaning of "food cost
control"? - Correct answer-Keeping to predetermined standards
What must be identified before the facility's level of food and beverage service can
be determined? - Correct answer-Operational goals
Which of the following contributions from the golf professional would most
benefit the food and beverage operations? - Correct answer-Business planning
What is the primary consequential benefit of having a well-run and successful food
and beverage operation? - Correct answer-Income potential
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, What does the preparation of an operating budget for an established food and
beverage operation normally begin with? - Correct answer-Historical financial
information
Which formula will disclose the percent of food and beverage income spent on
payroll? - Correct answer-Payroll costs (divided by) food and beverage total
income
What factors would the Food and Beverage Manager use to determine that good
quality food service is occurring? - Correct answer-Food temperature and
timeliness
What is the predictable result of continuous staff training and re-training? - Correct
answer-Increase in customer satisfaction
What is the most important consideration a food and beverage manager must make
when forecasting the number of staff to hire and schedule? - Correct answer-Labor
costs
Which of the following benefits makes the Food and Beverage services an
important part of tournament operations? - Correct answer-Revenue source
External intersections refer to coordination of operations within the facility that
customers directly experience. - Correct answer-True
©COPYRIGHT 2025, ALL RIGHTS RESERVED 2
Answers Graded A+
If the cost of ingredients for a buffet entrée that yields fifty portions is $225.00,
and the food cost percentage is 30%, what would be the per-portion selling price of
the entrée? - Correct answer-$15.00
For which type of private facility is profitability the primary operational goal? -
Correct answer-Privately-managed
Which of the following statements best describes the meaning of "food cost
control"? - Correct answer-Keeping to predetermined standards
What must be identified before the facility's level of food and beverage service can
be determined? - Correct answer-Operational goals
Which of the following contributions from the golf professional would most
benefit the food and beverage operations? - Correct answer-Business planning
What is the primary consequential benefit of having a well-run and successful food
and beverage operation? - Correct answer-Income potential
©COPYRIGHT 2025, ALL RIGHTS RESERVED 1
, What does the preparation of an operating budget for an established food and
beverage operation normally begin with? - Correct answer-Historical financial
information
Which formula will disclose the percent of food and beverage income spent on
payroll? - Correct answer-Payroll costs (divided by) food and beverage total
income
What factors would the Food and Beverage Manager use to determine that good
quality food service is occurring? - Correct answer-Food temperature and
timeliness
What is the predictable result of continuous staff training and re-training? - Correct
answer-Increase in customer satisfaction
What is the most important consideration a food and beverage manager must make
when forecasting the number of staff to hire and schedule? - Correct answer-Labor
costs
Which of the following benefits makes the Food and Beverage services an
important part of tournament operations? - Correct answer-Revenue source
External intersections refer to coordination of operations within the facility that
customers directly experience. - Correct answer-True
©COPYRIGHT 2025, ALL RIGHTS RESERVED 2
