Culinary, Hospitality, Travel & Tourism

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 Competency Guide and exam which is focused on Controlling Foodservice Costs. This Competency Guide includes essential content focused on Controlling Foodservice Costs., plus learning activities, case studies, professional profiles, research topics and more.

Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.  The exam can be taken in either a paper-and-pencil or online format.  The exam format is selected at the time of purchase.

The Competency Guide and exam is part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation.  This management 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 includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.*

This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet.  NRAEF ManageFirst: Controling Foodservice Costs w/ On-line Testing Access Code is also available.

For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst.

*Certificate awarded upon successful exam completion.  NRAEF ManageFirst Professional^ä Credential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.

Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments.

A Competency Guide and exam which is focused on Controlling Foodservice Costs. This Competency Guide includes essential content focused on Controlling Foodservice Costs., plus learning activities, case studies, professional profiles, research topics and more.

Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.  The exam can be taken in either a paper-and-pencil or online format.  The exam format is selected at the time of purchase.

The Competency Guide and exam is part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation.  This management 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 includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.*

This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet.  If you would like to order the Competency Guide with an online exam voucher click here.

For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst.

*Certificate awarded upon successful exam completion.  NRAEF ManageFirst Professional^ä Credential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.

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.

Chapter 1        What is Cost Control?

·        The Manager’s Role in Cost Control

·        Types of Costs

·        The Cost Control Process

·        Food Cost Defined

·        Calculating Food Cost

·        Calculating Food Cost Percentage

·        What is Standardized Recipe?

·        Determining Standard Portion Control

·        Determining Selling Prices for Menu Items

·        Market Forces Affecting Selling Prices

·        Menu Product Mix

·        Monitoring Menu-Related Costs

·        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

• Monitoring the Use of Standardized Recipes
• Determining How Much Food to Produce
• Recipe Conversions
• Determining Recipe Yields

• Service and Portion Control
• Portion Control Devices
• Product Usage Report and Waste Report
• Controlling Food Cost in Sales

• Labor Costs
• Budget as a Cost Control
• Creating Schedules
• Creating the Crew Schedule
• Controlling Labor Costs

Index

Food and Beverage Cost Control  (Culinary Arts)

Exam Copy for ManageFirst Customer Service
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 112 pp | Instock
ISBN-10: 0131589105 | ISBN-13: 9780131589100

Exam Copy for ManageFirst Food Production
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 176 pp | Instock
ISBN-10: 0132331241 | ISBN-13: 9780132331241

Exam Copy for ManageFirst Inventory and Purchasing
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 112 pp | Instock
ISBN-10: 0131589091 | ISBN-13: 9780131589094

Exam Copy for ManageFirst Managerial Accounting
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 112 pp | Instock
ISBN-10: 0132414627 | ISBN-13: 9780132414623

Exam Copy for ManageFirst Nutrition
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 240 pp | Instock
ISBN-10: 013233125X | ISBN-13: 9780132331258

Exam Copy for ManageFirst Restaurant Marketing
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 192 pp | Instock
ISBN-10: 0131589113 | ISBN-13: 9780131589117

Exam Copy for ManageFirst: Menu Marketing and Management with Pencil/Paper Exam
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 176 pp | Instock
ISBN-10: 0132414635 | ISBN-13: 9780132414630

Exam Copy for NRAEF ManageFirst Human Resources Management and Supervision Competency Guide: A Core Credential Topic of the NRAEF Certificate Program
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 240 pp | Instock
ISBN-10: 0132414619 | ISBN-13: 9780132414616

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

Exam Copy for NRAEF ManageFirst: Hospitality and Restaurant Management with Online Testing Access Code Card
NRA National Restaurant Association
©2008 | Prentice Hall | Paper Bound w/CD-ROM; 272 pp | Instock
ISBN-10: 0132331225 | ISBN-13: 9780132331227

Companion Website, NRAEF ManageFirst
National Restaurant Assoc. & Education Foundation
©2009 | Prentice Hall | Website | Instock
ISBN-10: 0135043476 | ISBN-13: 9780135043479

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 Pencil/Paper Exam
  NRA National Restaurant Association
  ©2007 | Prentice Hall | Paper; 208 pp | Instock
  ISBN-10: 0132283360 | ISBN-13: 9780132283366
  Brief Description

  

  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 Competency Guide and exam which is focused on Controlling Foodservice Costs. This Competency Guide includes essential content focused on Controlling Foodservice Costs., plus learning activities, case studies, professional profiles, research topics and more.

   

  Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.  The exam can be taken in either a paper-and-pencil or online format.  The exam format is selected at the time of purchase.

   

  The Competency Guide and exam is part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation.  This management 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 includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.*

   

  This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet.  NRAEF ManageFirst: Controling Foodservice Costs w/ On-line Testing Access Code is also available.

   

  For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst.

   

  *Certificate awarded upon successful exam completion.  NRAEF ManageFirst Professional^ä Credential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.

   

This title is a member of the The NRAEF ManageFirst Program Series, which also contains the titles below . You can also visit the NRAEF ManageFirst Program Series page.

• 
  ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam
  NRA National Restaurant Association
  ©2007 | Prentice Hall | Paper; 208 pp | Instock
  ISBN-10: 0132283360 | ISBN-13: 9780132283366
  Brief Description

  

  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 Competency Guide and exam which is focused on Controlling Foodservice Costs. This Competency Guide includes essential content focused on Controlling Foodservice Costs., plus learning activities, case studies, professional profiles, research topics and more.

   

  Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.  The exam can be taken in either a paper-and-pencil or online format.  The exam format is selected at the time of purchase.

   

  The Competency Guide and exam is part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation.  This management 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 includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.*

   

  This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet.  NRAEF ManageFirst: Controling Foodservice Costs w/ On-line Testing Access Code is also available.

   

  For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst.

   

  *Certificate awarded upon successful exam completion.  NRAEF ManageFirst Professional^ä Credential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.

   

• 
  ManageFirst: Customer Service with Pencil/Paper Exam
  NRA National Restaurant Association
  ©2007 | Prentice Hall | Paper; 112 pp | Instock
  ISBN-10: 0132283816 | ISBN-13: 9780132283816
  Brief Description

  

  Appropriate for Customer Service, Front of the House, or Dining Room Management 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 Customer Service.  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 Program^TM 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 a PENCIL/PAPER version of the examination sheet.   NRAEF ManageFirst: Customer Service w/ On-line Testing Access Code Card is also available.

   

   For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst

   

• 
  ManageFirst: Food Production with Pencil/Paper Exam
  NRA National Restaurant Association
  ©2007 | Prentice Hall | Paper; 176 pp | Instock
  ISBN-10: 0131752340 | ISBN-13: 9780131752344
  Brief Description

  

  Appropriate for Cooking Skills, Food Production or Introductory Cooking 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 Food Quality.  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 Program^TM 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 a PENCIL/PAPER version of the  examination sheet.   NRAEF ManageFirst: Food Production w/ On-line Testing Access Code Card is also available.

   

  For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst

• 
  ManageFirst: Hospitality and Restaurant Management with Pencil/Paper Exam
  NRA National Restaurant Association
  ©2007 | Prentice Hall | Paper; 272 pp | Instock
  ISBN-10: 0132283808 | ISBN-13: 9780132283809
  Brief Description

  

  Appropriate for Hospitality Management and Restaurant Management 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 Competency Guide and exam which is focused on Hospitality Management and Restaurant Management. This Competency Guide includes essential content focused on Hospitality and Restaurant Management, plus learning activities, case studies, professional profiles, research topics and more.

   

  Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.  The exam can be taken in either a paper-and-pencil or online format.  The exam format is selected at the time of purchase.

    

  The Competency Guide and exam is part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation.  This management 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 includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.*

   

  This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet.  NRAEF ManageFirst: Hospitality and Restaurant Management w/ On-line Testing Access Code Card is also available.

   

  For additional information about the NRAEF ManageFirst Program,please visit www.prenhall.com/managefirst.

   

  *Certificate awarded upon successful exam completion.  NRAEF ManageFirst Professional^ä Credential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.

   

• 
  ManageFirst: Human Resources Management and Supervision with Pencil/Paper Exam
  NRA National Restaurant Association
  ©2007 | Prentice Hall | Paper; 384 pp | Instock
  ISBN-10: 0132222124 | ISBN-13: 9780132222129
  Brief Description

  

  Appropriate for Customer Service 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 Customer Service.  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 Program^TM 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 a PENCIL/PAPER version of the examination sheet.   NRAEF ManageFirst: Human Resources Management and Supervision w/ On-line Testing Access Code Card is also available.

   

  For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst

   

   

• 
  ManageFirst: Inventory and Purchasing with Pencil/Paper Exam
  NRA Solutions
  ©2007 | Prentice Hall | Paper; 112 pp | Instock
  ISBN-10: 0132222167 | ISBN-13: 9780132222167
  Brief Description

  

  Appropriate for Purchasing 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 Inventory and Purchasing.  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 Program^TM 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 a PENCIL/PAPER version of the  examination sheet.   NRAEF ManageFirst: Inventory and Purchasing w/ On-line Access Testing Code Card

   

  For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst

  Appropriate for Purchasing courses within Culinary Arts and Hospitality Management departments.

   

  A brief competency guide which is focused on Inventory and Purchasing.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.

   

   

• 
  ManageFirst: Managerial Accounting with Pencil/Paper Exam
  NRA Solutions
  ©2007 | Prentice Hall | Paper; 112 pp | Instock
  ISBN-10: 0132283417 | ISBN-13: 9780132283410
  Brief Description

  

  Appropriate for Managerial Accounting 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 Managerial Accounting and Budgeting.  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 Program^TM 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 a PENCIL/PAPER version of the  examination sheet.   NRAEF ManageFirst: Managerial Accounting w/ On-line Testing Access Code Card is also available.

   

  For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst

• 
  ManageFirst: Menu Marketing and Management with Pencil/Paper Exam
  NRA Solutions
  ©2007 | Prentice Hall | Paper; 176 pp | Instock
  ISBN-10: 0132222019 | ISBN-13: 9780132222013
  Brief Description

  

  Appropriate for Menu Marketing and Menu Management 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 Menu Marketing and Management.  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 Program^TM 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 a PENCIL/PAPER version of the examination sheet.  NRAEF ManageFirst: Menu Marketing and Management w/ On-line Testing Access Code Card is also available.

   

  For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst

   

• 
  ManageFirst: Nutrition with Pencil/Paper Exam
  NRA Solutions
  ©2007 | Prentice Hall | Paper; 240 pp | Instock
  ISBN-10: 0132283867 | ISBN-13: 9780132283861
  Brief Description

  

  Appropriate for Culinary Nutrition 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 Culinary Nutrition.  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 Program^TM 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 a PENCIL/PAPER version of the examination sheet.   NRAEF ManageFirst: Nutrition w/ On-line Testing Access Code Card is also available.

   

  For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst

• 
  ManageFirst: Restaurant Marketing with Pencil/Paper Exam
  NRA Solutions
  ©2007 | Prentice Hall | Paper; 192 pp | Instock
  ISBN-10: 013222206X | ISBN-13: 9780132222068
  Brief Description

  

  Appropriate for Restaurant Marketing 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 Restaurant Marketing.  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 Program^TM 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 a PENCIL/PAPER version of the examination sheet.   NRAEF ManageFirst: Restaurant Marketing w/ On-line Testing Access Code Card is also available.

   

  For additional information about the NRAEF ManageFirst^TM Program please visit www.prenhall.com/managefirst

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