ManageFirst: Controlling FoodService Costs with Online Testing Voucher / Edition 2

ManageFirst: Controlling FoodService Costs with Online Testing Voucher / Edition 2

by National Restaurant Association
ISBN-10:
0132724847
ISBN-13:
9780132724845
Pub. Date:
08/23/2012
Publisher:
Pearson
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Overview

ManageFirst: Controlling FoodService Costs with Online Testing Voucher / Edition 2

This text focuses on CONTROLLING FOODSERVICE COSTS 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.

Product Details

ISBN-13: 9780132724845
Publisher: Pearson
Publication date: 08/23/2012
Edition description: New Edition
Pages: 320
Sales rank: 605,115
Product dimensions: 8.50(w) x 10.80(h) x 0.50(d)

Table of Contents

About the National Restaurant Association and the National Restaurant Association Educational Foundation

Acknowledgements

Features of the ManageFirst Books

Real Manager

1 — The Importance of Cost Control in Restaurants

2 — Restaurant Forecasting and Budgeting

3 — Calculating Food Costs

4 — Determining Menu Prices

5 — Controlling Food Costs in Purchasing

6 — Controlling Food Costs in Receiving, Storage, and Issuing

7 — Controlling Food Costs During Production

8 — Controlling Labor and Other Restaurant Costs

9 — Managing Buffets, Banquets, and Catered Events

10 — Projecting Restaurant Revenue

Field Project

Glossary

Index

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