CART

(0) items

ManageFirst : Menu Marketing and Management with Pencil/Paper Exam and Test Prep,9780135072103

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

by
Edition:
1st
ISBN13:

9780135072103

ISBN10:
0135072107
Format:
Package
Pub. Date:
10/29/2008
Publisher(s):
Prentice Hall
List Price: $48.40
More New and Used
from Private Sellers
Starting at $32.60

Rent Textbook

We're Sorry
Sold Out

Used Textbook

We're Sorry
Sold Out

eTextbook

We're Sorry
Not Available

New Textbook

We're Sorry
Sold Out

Related Products


  • ManageFirst Pencil - Paper Exam Sheet
    ManageFirst Pencil - Paper Exam Sheet




Summary

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  

 

Index



Please wait while the item is added to your cart...