FOOD AND BEVERAGE LEVEL 3 PGA 2024 VERIFIED QUESTIONS AND ANSWERS 100% CORRECT
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Course
FOOD AND BEVERAGE LEVEL 3 PGA
Institution
FOOD AND BEVERAGE LEVEL 3 PGA
What must be in place to reduce the number of control problems in the bar operation? - CORRECT ANSWER Standard Procedures
The more differentiated a menu item the more price sensitive it is? - CORRECT ANSWER False
How should a facility began their research to determine the most...
FOOD AND BEVERAGE LEVEL 3 PGA 2024 VERIFIED QUESTIONS AND ANSWERS 100% CORRECT What must be in place to reduce the number of control problems in the bar operation? - CORRECT ANSWER Standard Procedures The more differentiated a menu item the more price sensitive it is? - CORRECT ANSWER False How should a facility began their research to determine the most relevant type of food and beverage service they can provide? - CORRECT ANSWER Survey current customers or members A guest who served several alcoholic beverages has been involved in an auto accident shortly after leaving the facility lounge. A police breathalyzer test confirms she was intoxicated. Which statement actually the facility's liability exposure? - CORREC T ANSWER The facility can be held fully responsible for the consequences of this accident What is most important for management to consider when purchasing alcoholic beverages. - CORRECT ANSWER customer preferences Along with storage space, what must be considered when determining the par stock levels for nonperishables. - CORRECT ANSWER The reorder point What must managers understand about lowering the price to match competitors prices - CORRECT ANSWER Customer volume will have to increase FOOD AND BEVERAGE LEVEL 3 PGA 2024 VERIFIED QUESTIONS AND ANSWERS 100% CORRECT Menu engineering is a method of analyzing menu sales to maximize gross revenues - CORRECT ANSWER True Why is periodic ordering the most common method for maintaining levels of nonperishable foods - CORRECT ANSWER Infrequent ordering ties up less money in inventory What term is used to describe the situation where fewer customers are ordering an item in response to a price increase - CORRECT ANSWER Sensitivity What key performance indicator is often used to monitor operations and determine the effectiveness of control procedures - CORRECT ANSWER Food Cost Percentage what gets inventory turnover - CORRECT ANSWER cogs/ opening inventory What is the predominant reason a public facility is like to offer inexpensive food and beverage products - CORRECT ANSWER Staffing Requirements and costs are less nonperishables need refrigeration - CORRECT ANSWER false A recipe detail and cost card is used to determine the standard cost one portion produced from a standard recipe - CORRECT ANSWER True
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