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PGA PGM Level 3 3.0 Full Study Guide With CORRECT ANSWER s.
Question 1: Recommended guideline a manager should use if an
employee's performance differs from the expected?
CORRECT ANSWER : Address and find mutual agreement
Question 2: How should resources be allocated to avoid
overwhelming a performer?
CORRECT ANSWER : Make them aware of what is available
Question 3: What should a manager do when a performer has
difficulty recognizing when to act on a specific task?
CORRECT ANSWER : Take a specific direction
Question 4: A team member sets the holes correctly and is
assigned this task routinely. What is the result of this?
CORRECT ANSWER : Reinforced the desired outcome
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Question 5: How should the GM use significant work when
telling the merchandiser to spot audit due to shrinkage?
CORRECT ANSWER : Explain feedback and consequences
Question 6: How can managers communicate that they want to
work with the performer to ensure success?
CORRECT ANSWER : Feedback is clear
Question 7: What guidelines apply when a manager uses the
supporting strategy?
CORRECT ANSWER : Capable and motivated
Question 8: What guideline is used with the convincing strategy
because the employee is resistant?
CORRECT ANSWER : Help overcome resistance and give
resources to do the job
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Question 9: What strategy is used by the head pro when
requested solutions by his assistant?
CORRECT ANSWER : Supporting
Question 10: What strategy is used with employees who are
experienced but unwilling?
CORRECT ANSWER: Involving
Question 11: What action increases the chances of finding a
solution that satisfies all parties?
CORRECT ANSWER : Address the problem early
Question 12: During joint problem solving, why is it important
to state the problem in relation to the expectations?
CORRECT ANSWER : To avoid blame
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Question 13: What manager behavior is appropriate during
termination?
CORRECT ANSWER : Considerate, clear, decisive
Question 14: F&B uses internal control to keep the operation
functioning smoothly; what are the characteristics?
CORRECT ANSWER : Measure, evaluate, act
Question 15: What is food cost control?
CORRECT ANSWER : Management and procedures to regulate
costs
Question 16: What is the most important consideration when
forecasting number of staff and scheduling?