ManageFirst : Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep

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  • Edition: 1st
  • Format: Package
  • Copyright: 2008-10-27
  • Publisher: Prentice Hall
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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. Trainees 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. Packaged with this book, is also aNEW! Exam Prep Guide. 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

Chapter 1        What is Cost Control?


·        The Manager’s Role in Cost Control

·        Types of Costs

·        The Cost Control Process


Chapter 2        A Closer Look at Food Cost


·        Food Cost Defined

·        Calculating Food Cost

·        Calculating Food Cost Percentage


Chapter 3        Using Standardized Recipes to Determine Standard Portion Control


·        What is Standardized Recipe?

·        Determining Standard Portion Control


Chapter 4        Cost Control and the Menu—Determining Selling Prices and Product Mix


·        Determining Selling Prices for Menu Items

·        Market Forces Affecting Selling Prices

·        Menu Product Mix

·        Monitoring Menu-Related Costs


Chapter 5        Controlling Food Costs in Purchasing and Receiving


·        Purchasing Procedures and Cost Control

·        Catering Purchases

·        Butcher Test

·        Receiving Procedures and Cost Control


Chapter 6        Controlling Food Cost in Storage and Issuing


  • Using Proper Storage Techniques to Control Food Cost
  • Inventory Control
  • Perpetual vs. Physical Inventory


Chapter 7        Controlling Food Cost in Production


  • Monitoring the Use of Standardized Recipes
  • Determining How Much Food to Produce
  • Recipe Conversions
  • Determining Recipe Yields


Chapter 8        Controlling Food Cost in Service and Sales


  • Service and Portion Control
  • Portion Control Devices
  • Product Usage Report and Waste Report
  • Controlling Food Cost in Sales


Chapter 9        Controlling Labor Costs


  • Labor Costs
  • Budget as a Cost Control
  • Creating Schedules
  • Creating the Crew Schedule
  • Controlling Labor Costs


Field Project  


Rewards Program

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