9780132283366

ManageFirst Controlling Foodservice Costs with Pencil/Paper Exam

by
  • ISBN13:

    9780132283366

  • ISBN10:

    0132283360

  • Edition: 1st
  • Format: Paperback
  • Copyright: 4/12/2006
  • Publisher: Prentice Hall
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  • The Used and Rental copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Summary

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. 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. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks:Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams:Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.Certificates:The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the studentrs"s name and the exam passed. The certificates are a lasting recognition of a studentrs"s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.Credential:Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.

Table of Contents

Introduction
A Message from the National Restaurant Association Educational Foundation iii
Acknowledgements v
Features of the NRAEF ManageFirst Competency Guides vi
Tuning In to You viii
Professional Profile ix
What is Cost Control?
The Manager's Role in Cost Control
2(2)
Types of Costs
4(5)
The Cost Control Process
9(9)
A Closer Look at Food Cost
Food Cost Defined
18(2)
Calculating Food Cost
20(2)
Calculating Food Cost Percentage
22(7)
Using Standardized Recipes to Determine Standard Portion Cost
What Is a Standardized Recipe?
29(1)
Determining Standard Portion Cost
30(13)
Cost Control and the Menu---Determining Selling Prices and Product Mix
Determining Selling Prices for Menu Items
43(4)
Market Forces Affecting Selling Prices
47(2)
Menu Product Mix
49(3)
Monitoring Menu-Related Controls
52(10)
Controlling Food Costs in Purchasing and Receiving
Purchasing Procedures and Cost Control
62(15)
Catering Purchases
77(1)
Butcher Test
78(3)
Receiving Procedures and Cost Control
81(8)
Controlling Food Costs in Storage and Issuing
Using Proper Storage Techniques to Control Food Cost
89(5)
Inventory Control
94(10)
Perpetual vs. Physical Inventory
104(7)
Controlling Food Cost in Production
Monitoring the Use of Standardized Recipes
111(1)
Determining How Much Food to Produce
112(6)
Recipe Conversions
118(4)
Determining Recipe Yields
122(9)
Controlling Food Cost in Service and Sales
Service and Portion Control
131(1)
Portion Control Devices
132(4)
Product Usage Report and Waste Report
136(1)
Controlling Food Cost in Sales
136(17)
Controlling Labor Costs
Labor Costs
153(4)
Budget as a Cost Control
157(1)
Creating Schedules
158(4)
Master Schedules
162(4)
Creating the Crew Schedule
166(1)
Controlling Labor Costs
167(16)
Appendix 183(8)
Field Project 191(2)
Index 193

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