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Culinary, Hospitality, Travel & Tourism
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ManageFirst: Controlling Foodservice Costs with On-line Testing Access Code
ISBN-10: 0131589121
ISBN-13: 9780131589124
Publisher: Prentice Hall
Copyright: 2007
Format: Paper; 208 pp
Published: 12/28/2006
This item has been upgraded to ManageFirst Controlling Food Service Costs with On-Line Testing Access Code Card and Test Prep.
Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments.
NEW! Exam Prep Guides for The ManageFirst™ Program - An exam prep guide is available for each one of the ten ManageFirst™ titles and are now automatically packaged with each Competency Guide.
Contents Include:
- Test taking strategies
- Practice exam questions written to the NRAEF test item writing guidelines
- Explanations for answers with remediation to the competency guides
- Glossary of key terms
A brief competency guide which is focused on Controlling Foodservice Costs. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.
Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). 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. 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.
This competency guide includes an access code for ON-LINE testing. The competency guide is also avilalble packaged with a pencil/paper version of the test. Click here for details: NRAEF ManageFirst: Controlling Foodservice Costs
For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst
Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments.
A brief competency guide which is focused on Controlling Foodservice Costs. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.
Part of the National Restaurant Association Educational Foundation (NRAEF) ManageFirst certification program. The competency guide includes an examination sheet.
NRAEF ManageFirst Program - Hallmark Features:
- Designed and supported by the National Restaurant Association Educational Foundation (NRAEF).
- NEW, industry-driven, 12 topic, competency-based certificate program.
- Created to provide students with marketable management skills for a career within the Restaurant, Hospitality and Foodservice industries.
- Non-text specific. Adopters can use any publisher’s text and corresponding Prentice Hall/NRAEF competency guide.
- An academic and industry “think-tank” was formed to design a program based on job-specific skills valued by employers. This “think tank” included 200 industry hiring managers, trainers, executives and academics.
- The program design and implementation process included an 18-month Job Task Analysis (JTA).
- NRAEF ManageFirst Program includes competency guide, exam answer sheet, NRAEF scoring & processing of a competency-based exam, NRAEF-branded certificate and NRAEF ManageFirst Professional (MFP) credential.
- Transitional and correlation materials available to ease conversion from other certification programs and textbooks to NRAEF ManageFirst Program and Prentice Hall textbooks.
Competency Guide Hallmark Features:
- 150-200 pages per guide.
- Can be used as a “stand alone” item or bundled at a discount with Prentice Hall titles.
- Tremendous pedagogical features, including:
- “Tuning In to You”
- Professional Profiles
- Learning Objectives
- “Test Your Knowledge”
- Key Terms
- Exhibits
- “Think About It”
- Activities
- “Review Your Learning”
- Field Project
- Accompanied by supplemental materials, including PowerPoint’s and Answers to Activities
NRAEF ManageFirst Program – Core and Foundation (Elective) topics:
NRAEF ManageFirst Core Credential Topics - students must pass all four courses:
- Hospitality and Restaurant Management
- Controlling Foodservice Costs
- Human Resources Management and Supervision
- ServSafe Food Safety
NRAEF ManageFirst Core Foundation (Elective) Topics – students must pass one course:
- Managerial Accounting
- Inventory and Purchasing
- Customer Service
- Food Production
- Menu Marketing and Management
- Restaurant Marketing
- Nutrition (Culinary)
- ServSafe Responsible Alcohol Service
Instructor Supplements available for each Competency Guide:
- Microsoft® PowerPoint® presentations with Instructor's Notes
- Answer Keys for self-guided tests and Additional Activities.
- Instructor Correlation Guides that assist in the transition to the NRAEF ManageFirst Program.
- Syllabus builder template
- Classroom activities
- Quizzes and reviews questions (with answers)
- Test Bank of Exam style questions
- Detailed course outlines include:
- suggested time block
- activity and objective
- slides used
- guide pages covered
- lecture notes.
Instructor’s resources are available for registered ManageFirst™ instructors. To register or access instructor materials please visit: Download Instructor’s Resources
Note: If you will be instructing the ServSafe® Food Safety or ServSafe Alcohol® courses, there are separate instructor registration procedures for these programs.
· 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
Exam Copy for NRAEF ManageFirst: Controling Foodservice Costs with Online Testing Access Code
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 176 pp | Instock
ISBN-10: 0132331217 |
ISBN-13: 9780132331210
ManageFirst Pencil/Paper Exam Sheet
NRA National Restaurant Association
©2009 | Prentice Hall | Paper | Instock
ISBN-10: 0135064589 |
ISBN-13: 9780135064580
Buy from myPearsonStore
Test Prep ManageFirst Controlling FoodService Costs
NRA Solutions
©2009 | Prentice Hall | Paper; 64 pp | Instock
ISBN-10: 0135018943 |
ISBN-13: 9780135018941
Buy from myPearsonStore
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ManageFirst: Controlling Foodservice Costs with On-line Testing Access Code
NRA National Restaurant Association
©2007 | Prentice Hall | Paper; 208 pp | Instock
ISBN-10: 0131589121 | ISBN-13: 9780131589124
Brief Description
Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.
Package ISBN-10: 0132426889 | ISBN-13: 9780132426886
©2007 | Instock (Additional assembly time required) | Suggested retail price: $95.20 | Buy from myPearsonStore
This package contains:
Asch | ©2006 | Prentice Hall | Paper; 256 pp
Package ISBN-10: 0132426919 | ISBN-13: 9780132426916
©2007 | Instock (Additional assembly time required) | Suggested retail price: $104.93 | Buy from myPearsonStore
This package contains:
Pavesic & Magnant | ©2005 | Prentice Hall | Paper; 568 pp
Package ISBN-10: 0132426897 | ISBN-13: 9780132426893
©2008 | Instock (Additional assembly time required) | Suggested retail price: $118.67 | Buy from myPearsonStore
This package contains:
Keiser, DeMicco, Cobanoglu & Grimes | ©2008 | Prentice Hall | Paper Bound w/CD-ROM; 688 pp
