Food Production / Edition 1

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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 certificate 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.

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Product Details

  • ISBN-13: 9780131752344
  • Publisher: Prentice Hall
  • Publication date: 5/10/2006
  • Series: NRAEF ManageFirst Program Series
  • Edition description: 1ST
  • Edition number: 1
  • Pages: 160
  • Product dimensions: 8.40 (w) x 10.70 (h) x 0.50 (d)

Table of Contents

Chapter 1 Establishing Standard Food Production Procedures

· The Importance of Standards for Controlling Production Volume

· Establishing Standards for Controlling Production Volume

· Using Standard Procedures to Control Production Volume

· Sales History and Forecasting

· Knowledge and Skills Needed by Food Production Employees

Chapter 2 Product Quality–Know Your Product

· Know Your Food Products: Food Inspections and Grading

· What to Look for in Quality Dry Goods

· Understanding Proper Receiving Conditions and Foodhandling

Chapter 3 Receiving and Storing to Maintain Quality

· Building a System That Maintains Quality Product

· Supplier Selection

· Receiving Requirements for Quality

· Receiving Procedures

· Storage Procedures That Relate to Food Quality

Chapter 4 Quality in Food Production

· Preparation Methods to Enhance Food Quality

· Cooking Methods to Enhance Food Quality

· Maintaining Quality after the Cooking Phase

Chapter 5 Food Production in Quantity

· The Main Event–from Four to Four Hundred

· Factors That Influence Quantity Events

· Planning for Quantity Events

· Working Smartly to Help Events Run Smoothly

Chapter 6 Is There Food Quality in Leftover Food?

· A Systematic Approach to Repurposing Food

· Options for Repurposing Food

· Ensuring Safety When Repurposing Food

· Ensuring Quality When Repurposing Food

· Ethical Considerations When Repurposing Food

Chapter 7 Building a Quality System

· Creating a Quality System

· Assessing and Maintaining Your Professional Skills

Field Project

Index

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