ManageFirst: Controlling Foodservice Costs w/ Answer Sheet, 2nd edition
Published by Pearson (August 6th 2012) - Copyright © 2013
You'll get a bound printed text.
This text focuses on CONTROLLING FOODSERVICE COSTS topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.
The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). 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. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more!
This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.
Table of contents
About the National Restaurant Association and the National Restaurant Association Educational Foundation
Features of the ManageFirst Books
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
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