ManageFirst Menu Marketing and Management with Pencil/Paper Exam

by National Restaurant Association, .

• ISBN13: 9780132222013
• ISBN10: 0132222019
• Edition: 1st
• Format: Paperback
• Copyright: 2006-02-08
• Publisher: Prentice Hall

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