CART

(0) items

ManageFirst Menu Marketing and Management with Pencil/Paper Exam,9780132222013

ManageFirst Menu Marketing and Management with Pencil/Paper Exam

by
Edition:
1st
ISBN13:

9780132222013

ISBN10:
0132222019
Format:
Paperback
Pub. Date:
2/8/2006
Publisher(s):
Prentice Hall
List Price: $44.40

Rent Textbook

(Recommended)
 
Term
Due
Price
$4.99

Buy Used Textbook

In Stock Usually Ships in 24 Hours.
$3.70

eTextbook

We're Sorry
Not Available

New Textbook

We're Sorry
Sold Out

More New and Used
from Private Sellers
Starting at $7.85

Questions About This Book?

Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 1st edition with a publication date of 2/8/2006.
What is included with this book?
  • The Used copy of this book is not guaranteed to inclue any supplemental materials. Typically, only the book itself is included.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.

Related Products


  • ManageFirst Pencil - Paper Exam Sheet
    ManageFirst Pencil - Paper Exam Sheet
  • Profitable Menu Planning
    Profitable Menu Planning
  • Profitable Menu Planning Value Package (includes ManageFirst : Menu Marketing and Management with Pencil/Paper Exam)
    Profitable Menu Planning Value Package (includes ManageFirst : Menu Marketing and Management with Pencil/Paper Exam)




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 certificate 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
Factors That Impact Menu Item Selection
Marketing Environment
3(5)
Selecting Menu Items
8(2)
Changing a Menu
10(2)
Internal Operational Concerns When Choosing New Items
12(7)
Meeting Nutritional Needs and Food Preferences of Customers
Factors Influencing Food Selection
19(2)
Sources of Nutritional Components on the Menu
21(5)
Nutritional Information for Customers
26(2)
Nutritional Cooking Methods
28(2)
Types of Vegetarian Diets
30(1)
Addressing Food Allergies
31(8)
Menu Layout and Design
Purposes of the Menu
39(1)
Relationship of Menu Design to Marketing
40(2)
Menu Psychology
42(4)
Menu Layout and Design Principles
46(9)
Menu Pricing
Use of Price in Strategic Marketing
55(2)
Impact of External Environment on Prices
57(4)
Pricing Strategies
61(5)
Pricing and Gross Profit Margin
66(3)
Pricing Methods
69(10)
Employee Meal Pricing
79(6)
The Alcohol Beverage Menu
Alcoholic Beverages in Restaurants
85(2)
Merchandising Wine
87(5)
Merchandising Spirits
92(2)
Merchandising Beers and Ales
94(3)
Pricing Alcoholic Beverages
97(8)
Menu Item Sales Performance Analysis
Sales Evaluation Measures
105(2)
Popularity Evaluation Measures
107(6)
Profitability Evaluation Measures
113(3)
Other Measures Used to Evaluate Menus
116(7)
Menu Sales Mix Analysis
Purposes of a Sales Mix Analysis
123(2)
Performing a Sales Mix Analysis
125(13)
Changing the Menu Based on Analysis
138(7)
Field Project 145(4)
Index 149


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