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ManageFirst: Controlling FoodService Costs, CourseSmart eTextbook, 2nd Edition

By National Restaurant Association

Published by Prentice Hall

Published Date: Sep 26, 2012

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Description

Appropriate for CONTROLLING FOODSERVICE COSTS courses within Culinary Arts and Hospitality Management departments.

 

This text focuses on CONTROLLING FOODSERVICE COSTStopics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

 

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 text and exam are part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation. 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 profitably operation. The NRAEF 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 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.

Table of Contents

About the National Restaurant Association and the National Restaurant Association Educational Foundation

Acknowledgements

Features of the ManageFirst Books

Real Manager

 

1 – The Importance of Cost Control in Restaurants

2 – Restaurant Forecasting and Budgeting

3 – Calculating Food Costs

4 – Determining Menu Prices

5 – Controlling Food Costs in Purchasing

6 – Controlling Food Costs in Receiving, Storage, and Issuing

7 – Controlling Food Costs During Production

8 – Controlling Labor and Other Restaurant Costs

9 – Managing Buffets, Banquets, and Catered Events

10 – Projecting Restaurant Revenue

 

Field Project

Glossary

Index

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ManageFirst: Controlling FoodService Costs, CourseSmart eTextbook, 2nd Edition
Format: Safari Book

$31.99 | ISBN-13: 978-0-13-272483-8