ManageFirst

Appropriate for Menu Marketing and Menu Management courses within Culinary Arts and Hospitality Management departments. http://www.dropshippers.co.za/

NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles and are now automatically packaged with each Competency Guide. http://www.dropshippers.co.za/

Contents Include: http://www.dropshippers.co.za/

• 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
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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. http://www.dropshippers.co.za/

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. http://www.dropshippers.co.za/

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: Restaurant Marketing http://www.dropshippers.co.za/

For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst http://www.dropshippers.co.za/

Table of Contents

Chapter 1

Factors That Impact Menu Item Selection http://www.dropshippers.co.za/

• 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
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Chapter 6

Menu Item Sales Performance Analysis

• Sales Evaluation Measures
• Popularity Evaluation Measures
• Profitability Evaluation Measures
• Other Measures Used to Evaluate Menus
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Chapter 7

Menu Sales Mix Analysis

• Purposes of Sales Mix Analysis
• Performing a Sales Mix Analysis
• Changing the Menu Based on Analysis
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Field Project

Index