Controlling Foodservice Costs: NRAEF ManageFirst Competency Guide by National Restaurant AssociationAppropriate 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 Programfrom 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.* sheet. If you would like to order the Competency Guide with an online exam voucher click here. For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst. *Certificate awarded upon successful exam completion. NRAEF ManageFirst ProfessionalaCredential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.
Sign in to the Instructor Resource Centre
It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. 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.