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ManageFirst - . . National Restaurant Association

ManageFirst

Controlling Foodservice Costs with On-line Testing Access Code
Freischaltcode
2007
Pearson (Hersteller)
978-0-13-158912-4 (ISBN)
CHF 22,20 inkl. MwSt
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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.

 

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 

 

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        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

Erscheint lt. Verlag 12.2.2007
Sprache englisch
Maße 216 x 276 mm
Gewicht 581 g
Themenwelt Schulbuch / Wörterbuch
Wirtschaft
ISBN-10 0-13-158912-1 / 0131589121
ISBN-13 978-0-13-158912-4 / 9780131589124
Zustand Neuware
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