ManageFirst

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• Product ID: J05335398

ManageFirst

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..

Author

NRA Solutions

Publishing Date

Feb 2007

Binding

Paperback

Pages

192 Pages

ManageFirst - Restaurant Marketing with On-line Testing Access Code Card

Textbook: ManageFirst - Restaurant Marketing with On Highlighted Features

• Designed and supported by the National Restaurant Association Educational Foundation (NRAEF).
• <strong>NEW</strong>, industry-driven, 12 topic, competency-based certificate program.
• Created to provide students with marketable management skills for a career within the Restaurant, Hospitality and Foodservice industries.
• Non-text specific. Adopters can use any publisher’s text and corresponding Prentice Hall/NRAEF competency guide.
• An academic and industry “think-tank” was formed to design a program based on job-specific skills valued by employers. This “think tank” included 200 industry hiring managers, trainers, executives and academics.
• The program design and implementation process included an 18-month Job Task Analysis (JTA).
• NRAEF ManageFirst Program includes competency guide, exam answer sheet, NRAEF scoring & processing of a competency-based exam, NRAEF-branded certificate and NRAEF ManageFirst Professional (MFP) credential.
• Transitional and correlation materials available to ease conversion from other certification programs and textbooks to NRAEF ManageFirst Program and Prentice Hall textbooks.
• 150-200 pages per guide.
• Can be used as a “stand alone” item or bundled at a discount with Prentice Hall titles.
• Tremendous pedagogical features, including:
• “Tuning In to You”
• Professional Profiles
• Learning Objectives
• “Test Your Knowledge”
• “Think About It”
• “Review Your Learning”
• Field Project
• Accompanied by supplemental materials, including PowerPoint’s and Answers to Activities
• Hospitality and Restaurant Management
• Controlling Foodservice Costs
• Human Resources Management and Supervision
• ServSafe Food Safety
• Managerial Accounting
• Inventory and Purchasing
• Customer Service
• Food Production
• Menu Marketing and Management
• Restaurant Marketing
• Nutrition (Culinary)
• ServSafe Responsible Alcohol Service
• Microsoft® PowerPoint® presentations with Instructor's Notes
• Answer Keys for self-guided tests and Additional Activities.
• Instructor Correlation Guides that assist in the transition to the NRAEF ManageFirst Program.
• Syllabus builder template
• Classroom activities
• Quizzes and reviews questions (with answers)
• Test Bank of Exam style questions
• Detailed course outlines include:
• suggested time block
• activity and objective
• slides used
• guide pages covered
• lecture notes.

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

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