LATEST PGA Level 3
Food and Beverage
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 - ANS-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?
- ANS-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? - ANS-c. Inadequate training
4. which of the following is not part of the
control process within a food and beverage
operation? - ANS-C. solicit input from staff
6. Which of the following statements best
describes the meaning of "food cost control"? -
ANS-B. keeping to predetermined standards
7. which of the following has the greatest
potential impact on overall food and beverage
cost-to -profit ratios? - ANS-C. Appropriate
service levels
8. what does the preparation of an operating
budget for an established food and bev
operation normally begin with? - ANS-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? - ANS-c.
sensitivity
11. What is the term for the number of portions
of each menu item sold? - ANS-A. production
index
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