Ship-Ship-Hooray! Free Shipping on $25+ Details >
Control. Foodserv. Costs - With Examination Sheet

Control. Foodserv. Costs - With Examination Sheet - 2nd edition

Control. Foodserv. Costs - With Examination Sheet - 2nd edition

ISBN13: 9780132175272

ISBN10: 0132175274

Control. Foodserv. Costs - With Examination Sheet by National Restaurant Association - ISBN 9780132175272
Cover type: Paperback
Edition: 2ND 13
Copyright: 2013
Publisher: Prentice Hall, Inc.
Published:
International: No
Control. Foodserv. Costs - With Examination Sheet by National Restaurant Association - ISBN 9780132175272

ISBN13: 9780132175272

ISBN10: 0132175274

Cover type: Paperback
Edition: 2ND 13

List price: $77.50

Happy you, happy us. You get 24-hour turnaround. Free shipping on $25+, and dedicated customer service. Cue the smiley faces.

Ships directly from us
Guaranteed Cash Back
SELL THIS BOOK NOW
Get $13.00 CASH!
You Save $2.90 (4%)
$74.60

List price: $77.50

All of our used books are 100% hand-inspected and guaranteed! Happy you, happy us.

Ships directly from us
Low Quantity Remaining
Only 2 Left!
Guaranteed Cash Back
SELL THIS BOOK NOW
Get $13.00 CASH!
You Save $36.32 (47%)
$41.18

Well, that's no good. Unfortunately, this edition is currently out of stock. Please check back soon.

shop us with confidence

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.