ManageFirst
Pearson (Hersteller)
978-0-13-158912-4 (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 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 |
| Haben Sie eine Frage zum Produkt? |
