ManageFirst
Controlling Foodservice Costs with On-line Testing Access Code
Published on 12. February 2007
Software
Product license key
978-0-13-158912-4 (ISBN)
Description
Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments.
NEW! Exam Prep Guides for The ManageFirst (TM) Program - An exam prep guide is available for each one of the ten ManageFirst (TM) 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.
NEW! Exam Prep Guides for The ManageFirst (TM) Program - An exam prep guide is available for each one of the ten ManageFirst (TM) 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.
More details
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
Dimensions
Height: 276 mm
Width: 216 mm
Weight
581 gr
ISBN-13
978-0-13-158912-4 (9780131589124)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
08/2012
2nd Edition
Pearson
€71.28
Article not available at the moment
Content
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
? 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