ManageFirst Restaurant Marketing with On-line Testing Access Code Card

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  • Edition: 1st
  • Format: Paperback
  • Copyright: 2006-12-28
  • 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. 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

Factors That Impact Menu Item Selection middot;
Marketing Environment middot;
Selecting Menu Items middot;
Changing a Menu middot;
Internal Operational Concerns When Choosing New Items
Meeting Nutritional Needs and Food Preferences of Customers middot;
Factors Influencing Food Selection middot;
Sources of Nutritional Components on the Menu middot;
Nutritional Information for Customers middot;
Nutritional Cooking Methods middot;
Types of Vegetarian Diets middot;
Addressing Food Allergies
Menu Layout and Design middot;
Purposes of the Menu middot;
Relationship of Menu Design to Marketing middot;
Menu Psychology middot;
Menu Layout and Design Principles
Menu Pricing middot;
Use of Price in Strategic Marketing middot;
Impact of External Environment on Prices middot;
Pricing Strategies middot;
Pricing and Gross Profit Margin middot;
Pricing Methods middot;
Employee Meal Pricing
The Alcohol Beverage Menu middot;
Alcoholic Beverages in Restaurants middot;
Merchandising Wine middot;
Merchandising Spirits middot;
Merchandising Beer and Ales middot;
Pricing Alcoholic Beverages
Menu Item Sales Performance Analysis middot;
Sales Evaluation Measures middot;
Popularity Evaluation Measures middot;
Profitability Evaluation Measures middot;; &
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