Description

Features

Appropriate for Menu Marketing and Menu Management courses within Culinary Arts and Hospitality Management departments.

A brief competency guide which is focused on Menu Marketing and Management.  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        Factors That Impact Menu Item Selection

·        Marketing Environment

·        Selecting Menu Items

·        Changing a Menu

·        Internal Operational Concerns When Choosing New Items

·        Factors Influencing Food Selection

·        Sources of Nutritional Components on the Menu

·        Nutritional Information for Customers

·        Nutritional Cooking Methods

·        Types of Vegetarian Diets

·        Addressing Food Allergies

·        Purposes of the Menu

·        Relationship of Menu Design to Marketing

·        Menu Psychology

·        Menu Layout and Design Principles

·        Use of Price in Strategic Marketing

·        Impact of External Environment on Prices

·        Pricing Strategies

·        Pricing and Gross Profit Margin

·        Pricing Methods

·        Employee Meal Pricing

·        Alcoholic Beverages in Restaurants

·        Merchandising Wine

·        Merchandising Spirits

·        Merchandising Beer and Ales

·        Pricing Alcoholic Beverages

Chapter 6        Menu Item Sales Performance Analysis

·        Sales Evaluation Measures

·        Popularity Evaluation Measures

·        Profitability Evaluation Measures

·        Other Measures Used to Evaluate Menus

Chapter 7        Menu Sales Mix Analysis

·        Purposes of Sales Mix Analysis

·        Performing a Sales Mix Analysis

·        Changing the Menu Based on Analysis

Field Project  

Index

This package contains:
•   NRA Solutions, ManageFirst: Menu Marketing and Management with Pencil/Paper Exam (2007)
•   NRA Solutions, Test Prep for ManageFirst Menu Marketing and Management (2009)

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.