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ManageFirst -  National Restaurant Association

ManageFirst

Principles of Food and Beverage Management with Online Exam Voucher
Buch | Softcover
352 Seiten
2012 | 2nd edition
Pearson (Verlag)
978-0-13-274205-4 (ISBN)
CHF 104,70 inkl. MwSt
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This text focuses on PRINCIPLES OF FOOD AND BEVERAGE MANAGEMENT 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.

About the National Restaurant Association and the National Restaurant Association Educational Foundation 


Acknowledgements

Features of the ManageFirst Books

Real Manager

 

1 — It All Starts With the Menu

2 — Standardized Recipes Are Critical

3 — Product Purchasing

4 — Product Receiving, Storing, and Issuing

5 — Quality Food Production Standards

6 — Quality Beverage Management Standards

7 — Facilitating Performance of Production Staff

8 — Communicating with Customers

9 — Managing Buffets, Banquets, and Catered Events

10 — Food and Beverage Management: Analysis and Decision Making

 

Field Project

Glossary

Index

Erscheint lt. Verlag 24.5.2012
Sprache englisch
Maße 100 x 100 mm
Gewicht 100 g
Themenwelt Weitere Fachgebiete Handwerk
ISBN-10 0-13-274205-5 / 0132742055
ISBN-13 978-0-13-274205-4 / 9780132742054
Zustand Neuware
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