Overview

Appropriate for PRINCIPLES OF FOOD AND BEVERAGE MANAGEMENT courses within Culinary Arts and Hospitality Management departments.   This text focuses on PRINCIPLES OF FOOD AND BEVERAGE MANAGEMENT topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.   The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential.* The online exam prep for students  is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more!   This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.

Full Product Details

Author:   National Restaurant Association
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   2nd edition
Dimensions:   Width: 21.50cm , Height: 1.10cm , Length: 27.50cm
Weight:   0.690kg
ISBN:  

9780132725491

ISBN 10:   0132725495
Pages:   352
Publication Date:   21 May 2012
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   In stock  
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Table of Contents

&> Acknowledgements Features of the ManageFirst Books Real Manager 1 - It All Starts With the Menu 2 - Standardized Recipes Are Critical 3 - Product Purchasing 4 - Product Receiving, Storing, and Issuing 5 - Quality Food Production Standards 6 - Quality Beverage Management Standards 7 - Facilitating Performance of Production Staff 8 - Communicating with Customers 9 - Managing Buffets, Banquets, and Catered Events 10 - Food and Beverage Management: Analysis and Decision Making Field Project Glossary Index

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