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Control. Foodserv. Costs - With Ex. Sheet and Guide

Control. Foodserv. Costs - With Ex. Sheet and Guide - 2nd edition

ISBN13: 978-0132175272

Cover of Control. Foodserv. Costs - With Ex. Sheet and Guide 2ND 13 (ISBN 978-0132175272)
ISBN13: 978-0132175272
ISBN10: 0132175274

Cover type: Paperback
Edition: 2ND 13
Copyright: 2013
Publisher: Prentice Hall, Inc.
Published: 2013
International: No
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Control. Foodserv. Costs - With Ex. Sheet and Guide - 2ND 13 edition

ISBN13: 978-0132175272

National Restaurant Association

ISBN13: 978-0132175272
ISBN10: 0132175274

Cover type: Paperback
Edition: 2ND 13
Copyright: 2013
Publisher: Prentice Hall, Inc.
Published: 2013
International: No
Summary

This text focuses on CONTROLLING FOODSERVICE COSTS topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

The exam can be taken in either a paper-and-pencil or online format.The exam format is selected at the time of purchase.

The text and exam are part of theNRAEF ManageFirst Programfrom the National Restaurant Association Educational Foundation. 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 profitably operation. TheNRAEF ManageFirst Programtraining 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 includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.*

This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet.