Prepare for your exams
Get points
Guidelines and tips

Prepare for your exams

Study with the several resources on Docsity

Earn points to download

Earn points by helping other students or get them with a premium plan

Guidelines and tips

Sell on Docsity

Log in Sign up

Prepare for your exams

Study with the several resources on Docsity

Find documents

Prepare for your exams with the study notes shared by other students like you on Docsity

Search Store documents

The best documents sold by students who completed their studies

Search through all study resources

Docsity AINEW

Summarize your documents, ask them questions, convert them into quizzes and concept maps

Explore questions

Clear up your doubts by reading the answers to questions asked by your fellow students

Earn points to download

Earn points by helping other students or get them with a premium plan

Share documents

20 Points

For each uploaded document

Answer questions

5 Points

For each given answer (max 1 per day)

All the ways to get free points

Get points immediately

Choose a premium plan with all the points you need

Study Opportunities

Choose your next study program

Get in touch with the best universities in the world. Search through thousands of universities and official partners

Community

Ask the community

Ask the community for help and clear up your study doubts

University Rankings

Discover the best universities in your country according to Docsity users

Free resources

Our save-the-student-ebooks!

Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors

From our blog

Exams and Study

Go to the blog

Pga Level 3 (3.0) Food And Beverage Control, Exams of Food Science and Technology

University of Michigan (UM) - Ann Arbor Food Science and Technology

What would be the financial goal for the budget at a semi-private golf facility? - even and if possible make a profit At least break 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? - profitable The money money spent, the more What can often distinguish a facility as a complete destination? - beverage operation that compliments the quality and vision A successful food and For which type of private facility is profitability the primary operational goal? - managed facility For which type of private facility is service the primary operational goal? - facility A privately A member-equity 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

Typology: Exams

2024/2025

Available from 07/04/2025

karynwilliams 🇺🇸

51 documents

1 / 5

This page cannot be seen from the preview

Don't miss anything!

Pga Level 3 (3.0) Food And Beverage

Control/quick pass/2024

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

Partial preview of the text

Download Pga Level 3 (3.0) Food And Beverage Control and more Exams Food Science and Technology in PDF only on Docsity!

Pga Level 3 (3.0) Food And Beverage

Control/quick pass/

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? - Must reflect customer's preferences and expectations 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? - ✔️ ✔️ $

What is the most important consideration a manager must make when forecasting the number of staff to hire and schedule? - Controlling labor costs During which step of the hiring process should the employee receive an explanation of pay periods and benefits? - Orientation What is the predictable result of continuous staff training and re-training? - Staff is more likely to continue working at facility When should a facility be recruiting? - Ongoing What is associated with a need for higher levels of service staff? - Training What type of advertising is the most powerful advertising for food service? - Word of mouth What best defines good service in a dining context? - Total customer satisfaction How would a Food and Beverage manager determine that good quality food service is occurring? - Through careful operation and record keeping What factors would the Food and Beverage Manager use to determine that good quality food service is occurring? - Knowing if the employee's output increases or decreases How can the food and beverage operation impact a facility financially? - Increases traffic What is the definition of an external intersection? - Interactions between operations and customers What is the definition of an internal intersection? - Coordination of operations The food and beverage operation has been consistently understaffed given the amount of players on the tee sheet. In response to increased customer complaints, what would be the best recommendation for the Food and Beverage Manager? - Coordinate with golf operations

How can a snack bar selling inexpensive hotdogs affect the experience at a course? - Suggests the level of quality at the facility Which area of the Golf Operation most often interacts with the Food and Beverage operation? - Hosting tournaments and promoting the facility Why must the event coordinator be familiar with the food and beverage offerings? - To meet the customer needs without making promises they can't fulfill Besides delivering the PGA Experience, what other characteristic makes the Food and Beverage services an important part of tournament operations? - Source of revenue What benefit makes the Food and Beverage services an important part of tournament operations? - Delivers the PGA Experience What important aspect of a facility is tied to the marketing and promotion efforts of the food and beverage operation that are significantly different from its competitors? - Brand - dining facilities can set themselves apart from others What is an example of a food and beverage external intersection? - Dining option at a tournament What is a key difference between retail operations and food and beverage operations? - Receiving and storage policies

Pga Level 3 (3.0) Food And Beverage Control, Exams of Food Science and Technology

Related documents

Partial preview of the text

Download Pga Level 3 (3.0) Food And Beverage Control and more Exams Food Science and Technology in PDF only on Docsity!

Pga Level 3 (3.0) Food And Beverage

Control/quick pass/