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ManageFirst Nutrition with Answer Sheet,9780132181631
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ManageFirst Nutrition with Answer Sheet

by
Edition:
2nd
ISBN13:

9780132181631

ISBN10:
0132181630
Format:
Paperback
Pub. Date:
9/25/2012
Publisher(s):
Prentice Hall

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What version or edition is this?
This is the 2nd edition with a publication date of 9/25/2012.
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Summary

This text focuses on NUTRITION topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase. The text and exam are part of the NRAEF ManageFirst Programfrom the National Restaurant Association Educational Foundation. This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitably operation. The NRAEF ManageFirst Programtraining program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.* This Competency Guide includes a Paper-and-Pencilversion of the exam answer sheet.

Table of Contents

About the National Restaurant Association and the National Restaurant Association Educational Foundation

Acknowledgements

Features of the ManageFirst Books

Real Manager

 

Part 1 Understanding Nutrition Basics

1 – A Market for Nutritious Food

2 – Key Concepts in Nutrition

3 – Understanding Nutritional Standards and Guidelines

4 – The Energy Nutrients-Carbohydrate, Protein and Lipid

5 – Vitamins, Minerals, and Water

 

Part 2 Establishing Nutrition Programs

6 – Market and Menu Assessment

7 – Food with Nutritional Appeal

8 – Cooking for Health-Culinary Skills in Action

9 – Food Allergens and Special Diets

10 – Developing Your Staff and Defining Responsibilities

11 – Implementing and Evaluating Your Nutrition Program

12 – Menu Labeling Regulations

 

Field Project

Glossary

Index



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