Controlling Foodservice Costs / Edition 1

Paperback (Print)
Rent
Rent from BN.com
$11.05
(Save 75%)
Est. Return Date: 11/19/2014
Buy Used
Buy Used from BN.com
$27.30
(Save 38%)
Item is in good condition but packaging may have signs of shelf wear/aging or torn packaging.
Condition: Used – Good details
Used and New from Other Sellers
Used and New from Other Sellers
from $1.99
Usually ships in 1-2 business days
(Save 95%)
Other sellers (Paperback)
  • All (41) from $1.99   
  • New (4) from $9.96   
  • Used (37) from $1.99   

Overview

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.

If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson .com so we can have someone from our business and industry group contact you directly.

Read More Show Less

Product Details

  • ISBN-13: 9780132283366
  • Publisher: Prentice Hall
  • Publication date: 5/10/2006
  • Series: NRAEF ManageFirst Program Series
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 208
  • Sales rank: 1,093,174
  • Product dimensions: 8.40 (w) x 10.70 (h) x 0.50 (d)

Table of Contents

Chapter 1 What is Cost Control?

· The Manager’s Role in Cost Control

· Types of Costs

· The Cost Control Process

Chapter 2 A Closer Look at Food Cost

· Food Cost Defined

· Calculating Food Cost

· Calculating Food Cost Percentage

Chapter 3 Using Standardized Recipes to Determine Standard Portion Control

· What is Standardized Recipe?

· Determining Standard Portion Control

Chapter 4 Cost Control and the Menu–Determining Selling Prices and Product Mix

· Determining Selling Prices for Menu Items

· Market Forces Affecting Selling Prices

· Menu Product Mix

· Monitoring Menu-Related Costs

Chapter 5 Controlling Food Costs in Purchasing and Receiving

· Purchasing Procedures and Cost Control

· Catering Purchases

· Butcher Test

· Receiving Procedures and Cost Control

Chapter 6 Controlling Food Cost in Storage and Issuing

  • Using Proper Storage Techniques to Control Food Cost
  • Inventory Control
  • Perpetual vs. Physical Inventory

Chapter 7 Controlling Food Cost in Production

  • Monitoring the Use of Standardized Recipes
  • Determining How Much Food to Produce
  • Recipe Conversions
  • Determining Recipe Yields

Chapter 8 Controlling Food Cost in Service and Sales

  • Service and Portion Control
  • Portion Control Devices
  • Product Usage Report and Waste Report
  • Controlling Food Cost in Sales

Chapter 9 Controlling Labor Costs

  • Labor Costs
  • Budget as a Cost Control
  • Creating Schedules
  • Creating the Crew Schedule
  • Controlling Labor Costs

Field Project

Index

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted March 12, 2010

    No text was provided for this review.

  • Anonymous

    Posted January 25, 2010

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)