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ManageFirst Food Production with Pencil/Paper Exam and Test Prep

By Solutions NRA National Restaurant Association

ISBN-10: 0-13-507240-9

ISBN-13: 978-0-13-507240-0

Published by Prentice Hall

Pub. Date: Oct 27, 2008

Format: Kit/Package/ShrinkWrap

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Description

This is a brief competency guide which is focused on Food Quality. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industry. 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 certificate for each exam passed. Packaged with this book is also a NEW! Exam Prep Guide.

Chapter 1        Establishing Standard Food Production Procedures

·        The Importance of Standards for Controlling Production Volume

·        Establishing Standards for Controlling Production Volume

·        Using Standard Procedures to Control Production Volume

·        Sales History and Forecasting

·        Knowledge and Skills Needed by Food Production Employees

Chapter 2        Product Quality—Know Your Product

·        Know Your Food Products: Food Inspections and Grading

·        What to Look for in Quality Dry Goods

·        Understanding Proper Receiving Conditions and Foodhandling

Chapter 3        Receiving and Storing to Maintain Quality

·        Building a System That Maintains Quality Product

·        Supplier Selection

·        Receiving Requirements for Quality

·        Receiving Procedures

·        Storage Procedures That Relate to Food Quality

Chapter 4        Quality in Food Production

·        Preparation Methods to Enhance Food Quality

·        Cooking Methods to Enhance Food Quality

·        Maintaining Quality after the Cooking Phase

Chapter 5        Food Production in Quantity

·        The Main Event—from Four to Four Hundred

·        Factors That Influence Quantity Events

·        Planning for Quantity Events

·        Working Smartly to Help Events Run Smoothly

Chapter 6        Is There Food Quality in Leftover Food?


·        A Systematic Approach to Repurposing Food

·        Options for Repurposing Food

·        Ensuring Safety When Repurposing Food

·        Ensuring Quality When Repurposing Food

·        Ethical Considerations When Repurposing Food

Chapter 7        Building a Quality System


·        Creating a Quality System

·        Assessing and Maintaining Your Professional Skills

Field Project

Index

This textbook is also sold in the various packages listed below. Before purchasing one of these packages, speak with your professor about which one will help you be successful in your course.

Package ISBN-13: 9780131388109

$93.33 | Add to Cart

This package contains:

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

Package ISBN-13: 9780135114629

$160.00 | Add to Cart

This package contains:

ManageFirst Food Production with Pencil/Paper Exam and Test Prep
Solutions NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
On Cooking "To Go Edition"
Sarah R. Labensky, Priscilla Martel, Alan M. Hause, Steven R. Labensky | ©2010 | Paper; 960 pages
iCOOK Access Code for On Cooking, 4th edition/ On Cooking, To Go Edition
Sarah R. Labensky | ©2009 | Access Code Card

Package ISBN-13: 9780138015329

$140.00 | Add to Cart

This package contains:

ManageFirst Food Production with Pencil/Paper Exam and Test Prep
Solutions NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
ManageFirst Customer Service with Pencil/Paper Exam and Test Prep
Solutions NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
ManageFirst Inventory and Purchasing with Pencil/Paper Exam and Test Prep
NRA Solutions | ©2007 | Kit/Package/ShrinkWrap

Package ISBN-13: 9780131384361

$111.93 | Add to Cart

This package contains:

ManageFirst Food Production with Pencil/Paper Exam and Test Prep
Solutions NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
ManageFirst Human Resources Management and Supervision with Pencil/Paper Exam and Test Prep
Solutions NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
Prentice Hall Essentials Dictionary of Culinary Arts, The
Sarah R. Labensky, Gaye G. Ingram, Steven R. Labensky | ©2008 | Paper; 288 pages

Package ISBN-13: 9780137031924

$160.00 | Add to Cart

This package contains:

ManageFirst Food Production with Pencil/Paper Exam and Test Prep
Solutions NRA National Restaurant Association | ©2007 | Kit/Package/ShrinkWrap
On Cooking "To Go Edition"
Sarah R. Labensky, Priscilla Martel, Alan M. Hause, Steven R. Labensky | ©2010 | Paper; 960 pages

Package ISBN-13: 9780135097335

$183.33 | Add to Cart

This package contains:

ManageFirst Food Production with Pencil/Paper Exam and Test Prep
Solutions 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

Package ISBN-13: 9780135104033

$723.53 | Add to Cart

This package contains:

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

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ManageFirst Food Production with Pencil/Paper Exam and Test Prep

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