ISBN13: 9780135072141
Edition/Copyright: 07
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Cover: Paperback
Year Published: 2007
Weight: 1.5lbs.
Controlling Foodservice Costs - With Exam Voucher and Guide
by National Restaurant Association
Appropriate for Cost Control 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 and are now automatically packaged with each Competency Guide.
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 Controlling Foodservice Costs. 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.
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