ManageFirst

Menu Marketing and Management w/ On-line Testing Access Code Card

. . National Restaurant Association (Autor)

Freischaltcode

2007
Pearson (Hersteller)
978-0-13-158905-6 (ISBN)

Infos

Appropriate for Menu Marketing and Menu Management 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 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.

 

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 available packaged with a pencil/paper version of the test.  Click here for details: NRAEF ManageFirst: Menu Marketing and Management

 

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 [e-mail] so we can have someone from our business and industry group contact you directly.

Inhalt

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

Produkt-Details

• Erscheint lt. Verlag: 12.2.2007
• Sprache: englisch
• Maße: 216 x 276 mm
• Gewicht: 517 g
• Themenwelt: Schulbuch / Wörterbuch
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-13-158905-9 / 0131589059
• ISBN-13: 978-0-13-158905-6 / 9780131589056
• Zustand: Neuware