Overview

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 online testing voucher to be used with the online version of the ManageFirst certification exam.

Full Product Details

Author:   National Restaurant Association
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   2nd edition
Dimensions:   Width: 1.00cm , Height: 1.00cm , Length: 1.00cm
Weight:   0.621kg
ISBN:  

9780132724845

ISBN 10:   0132724847
Pages:   320
Publication Date:   13 August 2012
Audience:   Adult education ,  Further / Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

About the National Restaurant Association and the National Restaurant Association Educational Foundation Acknowledgements Features of the ManageFirst Books Real Manager 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 Field Project Glossary Index

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