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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.
· 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
Chapter 7 Controlling Food Cost in Production
Chapter 8 Controlling Food Cost in Service and Sales
Chapter 9 Controlling Labor Costs
Posted March 12, 2010
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Posted January 25, 2010
No text was provided for this review.