Americans eat roughly one out of every three meals outside of the home - correct answer True
At many facilities, a substantial portion of non-dues
... [Show More] revenue comes from a food and beverage operation - correct answer True
Private golf facilities: Equity facilities - correct answer service, not profit, is the operational goal
prices are as low as needed to break even
customers expect high quality
Private golf facilities: Developer Owned facilities - correct answer goal is to break even or make a small profit
as a marketing strategy, the developer hosts parties at loss
Private golf facilities: Privately-managed facilities - correct answer operated by a club management company
primary goal is to make a profit
great service and amenities may be secondary to profit
high prices
Semi-Private golf facilities - correct answer goal is to realize a profit or at least break even
the facility generates income by welcoming non-members
Public Golf facilities - correct answer Operational goals vary, but the facility generally tries to make a profit
F&B operations tend to be simple and at a low cost to the facility with acceptable prices to the public
On-course concessions
Carryout
Full service a la carte
Formal fine dining
Banquets
Off-site catering - correct answer Types of food and beverage options
Carry-out and on-course concessions require ___________ service, have inexpensive options, and pre-made food - correct answer quick
Most expensive level of service? - correct answer formal fine dining
Most difficult service to produce? - correct answer Off-site catering
Food service business is not "pure" competition - correct answer True
Differentiated product - correct answer two operations that start with identical food items, but when they reach the customer, they are different.
(Types of service, atmosphere, décor, location, preparations)
Golf professionals must understand the __________________ between the food and beverage operation, membership, and other departments - correct answer connection
The professional must have a working knowledge of the operation's performance, mission and objectives. - correct answer True
All food and beverage operations have goals in two categories - correct answer customer satisfaction & financial [Show Less]