NRAEF ManageFirst: Managerial Accounting w/ On-line Testing Access Code Card
NRA National Restaurant Association

ISBN-10: 0132331624
ISBN-13: 9780132331623

Publisher: Prentice Hall
Copyright: 2007
Format: Paper; 112 pp
Published: 12/28/2006

Suggested retail price: $36.00
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NRAEF ManageFirst: Managerial Accounting
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 an access code for ON-LINE testing.  The competency guide is also available packaged with a pencil/paper version of the test.  Click here for details:  NRAEF ManageFirst: Managerial Accounting

 

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

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.

 

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        Managing Cash at the Operation

 

·        The Importance of Monitoring

·        Calculating Guest Checks

·        Processing Payment from Guests

·        Cash Register Reconciliation

·        Preparing Bank Deposits

 

Chapter 2        Managing Payables and Receivables

 

·        Accounts Payable

·        Accounts Receivable

 

Chapter 3        Exploring Costs

 

·        Controllable and Noncontrollable Costs

·        Fixed, Variable, and Semivariable Costs

 

Chapter 4        Preparing the Operating Budget

 

·        What Is an Operating Budget

·        Forecasting Sales Revenue

·        Forecasting Costs

·        Putting It All Together

 

Chapter 5        The Profit and Loss Report

 

·        What is a Profit and Loss Report?

·        Preparing Profit and Loss Reports

·        Analyzing Profit and Loss Reports

 

Chapter 6        Introduction to Cost Control

           

·        The Cost Control Process

·        A Closer Look at Costs

 

Chapter 7        The Capital Budget

           

·        What is a Capital Budget

·        Preparing a Capital Budget

·        Outlining Capital Spending Plans and Timelines

 

Field Project  

 

Index

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