ManageFirst
Pearson (Verlag)
978-0-13-222206-8 (ISBN)
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NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles.
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 Restaurant Marketing. 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 a PENCIL/PAPER version of the examination sheet. NRAEF ManageFirst: Restaurant Marketing w/ On-line Testing Access Code Cardis also available.
For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst
If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson.com so we can have someone from our business and industry group contact you directly.
Chapter 1 Factors That Impact Menu Item Selection
· Marketing Environment
· Selecting Menu Items
· Changing a Menu
· Internal Operational Concerns When Choosing New Items
Chapter 2 Meeting Nutritional Needs and Food Preferences of Customers
· 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
Chapter 3 Menu Layout and Design
· Purposes of the Menu
· Relationship of Menu Design to Marketing
· Menu Psychology
· Menu Layout and Design Principles
Chapter 4 Menu Pricing
· Use of Price in Strategic Marketing
· Impact of External Environment on Prices
· Pricing Strategies
· Pricing and Gross Profit Margin
· Pricing Methods
· Employee Meal Pricing
Chapter 5 The Alcohol Beverage Menu
· 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
| Erscheint lt. Verlag | 5.5.2006 |
|---|---|
| Sprache | englisch |
| Maße | 268 x 214 mm |
| Gewicht | 381 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Wirtschaft ► Betriebswirtschaft / Management ► Marketing / Vertrieb | |
| ISBN-10 | 0-13-222206-X / 013222206X |
| ISBN-13 | 978-0-13-222206-8 / 9780132222068 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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