Always Learning

ManageFirst Controlling Food Service Costs with On-Line Testing Access Code Card and Test Prep
Association Solutions National Restaurant Association

ISBN-10: 013507214X
ISBN-13:  9780135072141

Publisher:  Prentice Hall
Copyright:  2009
Format:  National Bundle
Published:  10/26/2008
Status: Instock


Customers outside the U.S., click here.


Print this content

In this section:


Description

 

Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments.

 

NEW! Exam Prep Guides for The ManageFirst™ Program - An exam prep guide is available for each one of the ten ManageFirst™  titles and are now automatically packaged with each Competency Guide. 

 

Contents Include:

  • Test taking strategies
  • Practice exam questions written to the NRAEF test item writing guidelines
  • Explanations for answers with remediation to the competency guides
  • Glossary of key terms

 

A brief competency guide which is focused on Controlling Foodservice Costs.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.

 

 

Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF).   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.   This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate.  Students earn a certification for each exam passed.  The topics and exams are aligned to typical on-campus courses.

 

 

This competency guide includes an access code for ON-LINE testing.  The competency guide is also avilalble packaged with a pencil/paper version of the test.  Click here for details:  NRAEF ManageFirst: Controlling Foodservice Costs 

 

For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst

 


Features

Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments.

 

A brief competency guide which is focused on Controlling Foodservice Costs.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.

 

Part of the National Restaurant Association Educational Foundation (NRAEF) ManageFirst certification program.  The competency guide includes an examination sheet.

 

 

NRAEF ManageFirst Program - Hallmark Features:

  • Designed and supported by the National Restaurant Association Educational Foundation (NRAEF).
  • NEW, industry-driven, 12 topic, competency-based certificate program.
  • Created to provide students with marketable management skills for a career within the Restaurant, Hospitality and Foodservice industries.
  • Non-text specific.  Adopters can use any publisher’s text and corresponding Prentice Hall/NRAEF competency guide.
  • An academic and industry “think-tank” was formed to design a program based on job-specific skills valued by employers.  This “think tank” included 200 industry hiring managers, trainers, executives and academics.
  • The program design and implementation process included an 18-month Job Task Analysis (JTA).
  • NRAEF ManageFirst Program includes competency guide, exam answer sheet, NRAEF scoring & processing of a competency-based exam, NRAEF-branded certificate and NRAEF ManageFirst Professional (MFP) credential.
  • Transitional and correlation materials available to ease conversion from other certification programs and textbooks to NRAEF ManageFirst Program and Prentice Hall textbooks.

Competency Guide Hallmark Features:

  • 150-200 pages per guide.
  • Can be used as a “stand alone” item or bundled at a discount with Prentice Hall titles.
  • Tremendous pedagogical features, including:
    • “Tuning In to You”
    • Professional Profiles
    • Learning Objectives
    • “Test Your Knowledge”
    • Key Terms
    • Exhibits
    • “Think About It”
    • Activities
    • “Review Your Learning”
    • Field Project
  • Accompanied by supplemental materials, including PowerPoint’s and Answers to Activities

NRAEF ManageFirst Program — Core and Foundation (Elective) topics:

 

NRAEF ManageFirst Core Credential Topics - students must pass all four courses:

  • Hospitality and Restaurant Management
  • Controlling Foodservice Costs
  • Human Resources Management and Supervision
  • ServSafe Food Safety

NRAEF ManageFirst Core Foundation (Elective) Topics — students must pass one course:

  • Managerial Accounting
  • Inventory and Purchasing
  • Customer Service
  • Food Production
  • Menu Marketing and Management
  • Restaurant Marketing
  • Nutrition (Culinary)
  • ServSafe Responsible Alcohol Service

Instructor Supplements available for each Competency Guide:

  • Microsoft® PowerPoint® presentations with Instructor's Notes
  • Answer Keys for self-guided tests and Additional Activities.
  • Instructor Correlation Guides that assist in the transition to the NRAEF ManageFirst Program.
  • Syllabus builder template
  • Classroom activities
  • Quizzes and reviews questions (with answers)
  • Test Bank of Exam style questions
  • Detailed course outlines include:
    • suggested time block
    • activity and objective
    • slides used
    • guide pages covered
    • lecture notes.

Instructor’s resources are available for registered ManageFirst™  instructors.  To register or access instructor materials please visit:  Download Instructor’s Resources

 

Note: If you will be instructing the ServSafe® Food Safety or ServSafe Alcohol® courses, there are separate instructor registration procedures for these programs.


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



Back to top

Log in to the Instructor Resource Center

Login name: 

  Password: 

Forgot login/password?  |  Need to redeem an access code?

        

Instructor Resource Center File Download

This work is protected by local and international copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from this site should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.

Cancel     I accept, proceed with download

Print this content

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.

Back to top