Overview

Appropriate for Menu Marketing and Menu Management courses within Culinary Arts and Hospitality Management departments.   NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles.    Contents Include: Test taking strategies Practice exam questions written to the NRAEF test item writing guidelines Explanations for answers with remediation to the competency guides Glossary of key terms  A brief competency guide which is focused on Menu Marketing and Management.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.   Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF).   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.   This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate.  Students earn a certification for each exam passed.  The topics and exams are aligned to typical on-campus courses.     This competency guide includes an access code for ON-LINE testing.  The competency guide is also available packaged with a pencil/paper version of the test.  Click here for details: NRAEF ManageFirst: Menu Marketing and Management   For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst   If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson.com so we can have someone from our business and industry group contact you directly.

Full Product Details

Author:   . . National Restaurant Association
Publisher:   Pearson Education (US)
Imprint:   Pearson
Dimensions:   Width: 21.60cm , Height: 0.80cm , Length: 27.60cm
Weight:   0.517kg
ISBN:  

9780131589056

ISBN 10:   0131589059
Pages:   176
Publication Date:   12 February 2007
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Undefined
Publisher's Status:   Out of Print
Availability:   Out of stock  

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

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