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9780135072103

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

by
  • ISBN13:

    9780135072103

  • ISBN10:

    0135072107

  • Edition: 1st
  • Format: Package
  • Copyright: 2008-10-29
  • Publisher: Prentice Hall
  • Purchase Benefits
List Price: $48.40
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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

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

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