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ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep

By NRA National Restaurant Association

ISBN-10: 0-13-507238-7

ISBN-13: 978-0-13-507238-7What's this?

Published by Prentice Hall

© 2009

Pub. Date: Oct 27, 2008

Format: National Bundle

Enhance your learning experience with text-specific study materials.

Description

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention.  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.  NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder.  This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate.  Trainees earn a certification for each exam passed.  The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Packaged with this book, is also a NEW! Exam Prep Guide.

Table of Contents

Chapter 1        What is Cost Control?

 

·        The Manager’s Role in Cost Control

·        Types of Costs

·        The Cost Control Process

 

Chapter 2        A Closer Look at Food Cost

 

·        Food Cost Defined

·        Calculating Food Cost

·        Calculating Food Cost Percentage

 

Chapter 3        Using Standardized Recipes to Determine Standard Portion Control

 

·        What is Standardized Recipe?

·        Determining Standard Portion Control

 

Chapter 4        Cost Control and the Menu—Determining Selling Prices and Product Mix

 

·        Determining Selling Prices for Menu Items

·        Market Forces Affecting Selling Prices

·        Menu Product Mix

·        Monitoring Menu-Related Costs

 

Chapter 5        Controlling Food Costs in Purchasing and Receiving

 

·        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

 

Chapter 7        Controlling Food Cost in Production

 

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

 

Chapter 8        Controlling Food Cost in Service and Sales

 

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

 

Chapter 9        Controlling Labor Costs

 

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

 

Field Project  

Index

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Package ISBN-13: 9780137047789

$120.00 | Add to Cart

This package contains:

  • ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2009 | National Bundle
  • Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, 3rd Edition
    Edward E. Sanders, Timothy Hill, Donna J. Faria | ©2008 | Paper Bound w/CD-ROM; 640 pages

Package ISBN-13: 9780135085110

$149.27 | Add to Cart

This package contains:

  • ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2009 | National Bundle
  • Food for Fifty, 12th Edition
    Mary K. Molt | ©2006 | Cloth; 944 pages

Package ISBN-13: 9780135097625

$122.47 | Add to Cart

This package contains:

  • ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2009 | National Bundle
  • Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5th Edition
    James Keiser, Frederick J. DeMicco, Cihan Cobanoglu, Robert N. Grimes | ©2008 | Paper Bound w/CD-ROM; 688 pages

Package ISBN-13: 9780138022563

$84.00 | Add to Cart

This package contains:

  • ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2009 | National Bundle
  • ManageFirst: Menu Marketing and Management with Pencil/Paper Exam and Test Prep
    NRA Solutions | ©2007 | Kit/Package/ShrinkWrap

Package ISBN-13: 9780138020170

$93.33 | Add to Cart

This package contains:

  • ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2009 | National Bundle
  • ManageFirst Inventory and Purchasing with Pencil/Paper Exam and Test Prep
    NRA Solutions | ©2007 | Kit/Package/ShrinkWrap

Package ISBN-13: 9780132150958

$267.20 | Add to Cart

This package contains:

  • ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2009 | National Bundle
  • ManageFirst: Hospitality and Restaurant Management with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
  • ManageFirst Customer Service with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
  • ManageFirst Human Resources Management and Supervision with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
  • ServSafe Essentials with Answer Sheet for Paper and Pencil Exam, 5th Edition
    Solutions NRA National Restaurant Association | ©2009 | Paper

Package ISBN-13: 9780135104033

$723.53 | Add to Cart

This package contains:

  • ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2009 | National Bundle
  • ManageFirst Managerial Accounting with Pencil/Paper Exam and Test Prep
    NRA Solutions | ©2007 | Kit/Package/ShrinkWrap
  • ManageFirst Inventory and Purchasing with Pencil/Paper Exam and Test Prep
    NRA Solutions | ©2007 | Kit/Package/ShrinkWrap
  • ManageFirst: Nutrition with Pencil/Paper Exam and Test Prep
    Solutions NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
  • ManageFirst: Menu Marketing and Management with Pencil/Paper Exam and Test Prep
    NRA Solutions | ©2007 | Kit/Package/ShrinkWrap
  • ManageFirst: Hospitality and Restaurant Management with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
  • ManageFirst Food Production with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
  • On Cooking: A Textbook of Culinary Fundamentals, 4th Edition
    Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, Priscilla A. Martel | ©2007 | Cloth; 1440 pages
  • ManageFirst Customer Service with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
  • ManageFirst: Restaurant Marketing with Pencil/Paper Exam and Test Prep
    NRA Solutions | ©2007 | Kit/Package/ShrinkWrap
  • ManageFirst Human Resources Management and Supervision with Pencil/Paper Exam and Test Prep
    NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
  • ServSafe Essentials with Answer Sheet for Paper and Pencil Exam, 5th Edition
    Solutions NRA National Restaurant Association | ©2009 | Paper
  • Introduction to Hospitality Management, 3rd Edition
    John R. Walker | ©2010 | Cloth; 704 pages
  • Study Guide, 4th Edition
    Christine Stamm-Griffin | ©2007 | Paper; 320 pages

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