Prentice Hall

Culinary, Hospitality, Travel & Tourism



NRAEF ManageFirst: Nutrition
NRA National Restaurant Association

ISBN-10: 0132283867
ISBN-13: 9780132283861

Publisher: Prentice Hall
Copyright: 2007
Format: Paper; 240 pp
Published: 09/05/2006

Suggested retail price: $36.00
Buy from myPearsonStore

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

 

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 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 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 ManageFirstTM Program please visit www.prenhall.com/managefirst

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

 

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.

 

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

Chapter 1      Nutritional Cooking – Art and Science

 

·         What is Nutrition?

·         How We Got to This Point

·         Achieving Nutritious Food Choices

·         Markets for Nutritious Cooking Skills and Knowledge

·         Applying Nutrition Principles to Cooking Is Both Art and Science

 

Chapter 2    The Basic Nutrients – Their Importance in Health

 

·         Healthy Body Weight

·         Nutrients–Substances That Nourish the Body

·         Carbohydrate, Protein, and Lipid

·         Vitamins and Minerals–The Regulators

·         Water–The Most Important Nutrient

·         Nutritional Value of Food

·         Digestion, Absorption, and Transport of Nutrients

 

Chapter 3      Understanding Nutritional Guidelines and Labeling

 

·         A Healthy Diet

·         Dietary Reference Intakes

·         Dietary Guidelines for Americans 2005

·         MyPyramid

·         Nutrition LabelingImplementation and Interpretation

 

Chapter 4      Carbohydrates

 

·         Carbohydrate Basics

·         Simple Carbohydrates: The Sugars

·         Complex Carbohydrates: Polysaccharides

·         Dietary Fiber

·         Digestion, Absorption, and Metabolism of Carbohydrates

·         Carbohydrates and Health Problems

 

Chapter 5      Proteins

 

·         Protein Basics

·         Proteins and Nutrition

·         Nutritional Properties of Proteins

·         Protein Changes during Cooking

·         Excessive and Insufficient Protein in the Diet

·         Dietary Requirements for Protein

 

Chapter 6      Lipids

 

·         Lipids: Structure and Function

·         The Role of Lipids in the Body

·         Cooking with Fats and Oils

·         Dietary Intakes of Lipids

·         Lipid Digestion and Absorption

·         Lipids and Health

 

Chapter 7      Vitamins, Minerals, and Water

 

·         What Are Vitamins and Minerals?

·         Vitamins in the Diet

·         Minerals in the Diet

·         Retaining Vitamins and Minerals When Cooking

·         Supplementation of Vitamins and Minerals

·         Water in the Diet

 

Chapter 8      Food with Nutritional Appeal

 

·         Growing Nutritious Food

·         Harvesting, Transporting, and Processing Nutritious Food

·         Receiving, Storing, and Preparing Nutritious Food

·         Cooking Nutritious Food

 

Chapter 9      Cooking and Eating More Healthfully

 

·         How People Taste Food

·         Cooking More Healthfully

·         Adapting Recipes for Good Nutrition

 

Chapter 10   Eating in the United States

 

·         A Healthy Diet

·         The American Diet

·         Special Diets

·         Popular Fad Diets

·         Herbs and Herbal Supplements

·         Relationship of Diet and Exercise

·         Weight-Loss Diets

·         Health Risks of American Diets

·         Food Additives–Their Role and Impact

·        Allergens in Food Items

 

Field Project

 

Index

  • Test Prep ManageFirst Nutrition
    Educational Foundation Natl Restaurant Assocation
    © 2009 | Prentice Hall | Paper; 48 pages | Estimated Availability: 11/01/2008
    ISBN-10: 013501896X | ISBN-13: 9780135018965


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, contact your Pearson Higher Education representative for pricing and ordering information.

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

    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.  NRAEF ManageFirst: Controling Foodservice Costs w/ On-line Testing Access Code is also available.

     

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

     

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

     

  • 0132283360NRAEF ManageFirst: Controlling Foodservice Costs
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 208 pages | Instock
    ISBN-10: 0132283360 | ISBN-13: 9780132283366
    Brief Description | Buy from myPearsonStore

    • Appropriate for Customer Service, Front of the House, or Dining Room Management courses within Culinary Arts and Hospitality Management departments.

     

    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 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 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 ManageFirstTM Program please visit www.prenhall.com/managefirst

     

  • 0132283816NRAEF ManageFirst: Customer Service
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 112 pages | Instock
    ISBN-10: 0132283816 | ISBN-13: 9780132283816
    Brief Description | Buy from myPearsonStore

    • Appropriate for Cooking Skills, Food Production or Introductory Cooking courses within Culinary Arts and Hospitality Management departments.

     

    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 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 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 ManageFirstTM Program please visit www.prenhall.com/managefirst

  • 0131752340NRAEF ManageFirst: Food Production
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 176 pages | Instock
    ISBN-10: 0131752340 | ISBN-13: 9780131752344
    Brief Description | Buy from myPearsonStore

    • Appropriate for Hospitality Management and Restaurant Management courses within Culinary Arts and Hospitality Management departments.

     

    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 Professionalä Credential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.

     

  • 0132283808NRAEF ManageFirst: Hospitality and Restaurant Management
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 272 pages | Instock
    ISBN-10: 0132283808 | ISBN-13: 9780132283809
    Brief Description | Buy from myPearsonStore

    • Appropriate for Customer Service courses within Culinary Arts and Hospitality Management departments.

     

    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 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 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 ManageFirstTM Program please visit www.prenhall.com/managefirst

     

     

  • 0132222124NRAEF ManageFirst: Human Resources Management and Supervision
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 384 pages | Instock
    ISBN-10: 0132222124 | ISBN-13: 9780132222129
    Brief Description | Buy from myPearsonStore

    • 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.

      

    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 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 ManageFirstTM 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.

     

     

  • 0132222167NRAEF ManageFirst: Inventory and Purchasing
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 112 pages | Instock
    ISBN-10: 0132222167 | ISBN-13: 9780132222167
    Brief Description | Buy from myPearsonStore

    • Appropriate for Managerial Accounting courses within Culinary Arts and Hospitality Management departments.

     

    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 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 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 ManageFirstTM Program please visit www.prenhall.com/managefirst

  • 0132283417NRAEF ManageFirst: Managerial Accounting
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 112 pages | Instock
    ISBN-10: 0132283417 | ISBN-13: 9780132283410
    Brief Description | Buy from myPearsonStore

    • Appropriate for Menu Marketing and Menu Management courses within Culinary Arts and Hospitality Management departments.

     

    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 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 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 ManageFirstTM Program please visit www.prenhall.com/managefirst

     

  • 0132222019NRAEF ManageFirst: Menu Marketing and Management
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 176 pages | Instock
    ISBN-10: 0132222019 | ISBN-13: 9780132222013
    Brief Description | Buy from myPearsonStore

    • Appropriate for Culinary Nutrition courses within Culinary Arts and Hospitality Management departments.

     

    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 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 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 ManageFirstTM Program please visit www.prenhall.com/managefirst

  • 0132283867NRAEF ManageFirst: Nutrition
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 240 pages | Instock
    ISBN-10: 0132283867 | ISBN-13: 9780132283861
    Brief Description | Buy from myPearsonStore

    • Appropriate for Restaurant Marketing courses within Culinary Arts and Hospitality Management departments.

     

    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 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 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 ManageFirstTM Program please visit www.prenhall.com/managefirst

  • 013222206XNRAEF ManageFirst: Restaurant Marketing
    NRA National Restaurant Association
    © 2007 | Prentice Hall | Paper; 192 pages | Instock
    ISBN-10: 013222206X | ISBN-13: 9780132222068
    Brief Description | Buy from myPearsonStore

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.



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