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ManageFirst : Menu Marketing and Management with Pencil/Paper Exam and Test Prep



Pub. Date:
Prentice Hall
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  • ManageFirst Pencil/Paper Exam Sheet
    ManageFirst Pencil/Paper Exam Sheet


This particular guide is a brief competency guide which is focused on Menu Marketing and Management. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industryThe 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. Trainees earn a certificate for each exam passed. Packaged with this book, is also aNEW! Exam Prep Guide.

Table of Contents

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  



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