ManageFirst: Nutrition with Online Testing Voucher / Edition 2 available in Paperback
This text focuses on NUTRITION topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.
The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more!
This textbook includes an online testing voucher to be used with the online version of the ManageFirst certification exam.
|Edition description:||New Edition|
|Product dimensions:||8.50(w) x 10.80(h) x 0.40(d)|
Table of Contents
About the National Restaurant Association and the National Restaurant Association Educational Foundation
Features of the ManageFirst Books
Part 1 Understanding Nutrition Basics
1 — A Market for Nutritious Food
2 — Key Concepts in Nutrition
3 — Understanding Nutritional Standards and Guidelines
4 — The Energy Nutrients-Carbohydrate, Protein and Lipid
5 — Vitamins, Minerals, and Water
Part 2 Establishing Nutrition Programs
6 — Market and Menu Assessment
7 — Food with Nutritional Appeal
8 — Cooking for Health-Culinary Skills in Action
9 — Food Allergens and Special Diets
10 — Developing Your Staff and Defining Responsibilities
11 — Implementing and Evaluating Your Nutrition Program
12 — Menu Labeling Regulations