Controlling Food Service Costs Exam Prep Access Card

Author : National Restaurant Association
Publisher : Pearson College Division
ISBN 13 : 9780135072141
Total Pages : pages
Book Rating : 4.4X/5 ( download)

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Download or read book ManageFirst Controlling Food Service Costs with On-Line Testing Access Code Card and Test Prep written by National Restaurant Association and published by Pearson College Division. This book was released on 2008-10-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a brief competency guide which is focused on Controlling Foodservice Costs. The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Packaged with this book, is also a NEW! Exam Prep Guide and an On-line Testing Access Code.

Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.25/5 ( download)

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Download or read book Controlling Foodservice Costs written by and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : National Restaurant Association
Publisher : Prentice Hall
ISBN 13 : 9780133102154
Total Pages : 320 pages
Book Rating : 4.57/5 ( download)

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Download or read book Controlling Food Service Costs written by National Restaurant Association and published by Prentice Hall. This book was released on 2012-10-11 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- What Is Exam Prep? New to the Second Edition of ManageFirst, this exceptional online offering is available separately or packaged with each of the textbooks. Whether students are studying for the ManageFirst certification exam or cramming for finals, this interactive tool will provide students with every opportunity to succeed! Conveniently delivered in a user-friendly platform, each instance of ManageFirst Exam Prep includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more!

Author : National Restaurant Association Staff
Publisher : Prentice Hall
ISBN 13 : 9780135072387
Total Pages : 196 pages
Book Rating : 4.87/5 ( download)

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Download or read book Controlling Foodservice Costs written by National Restaurant Association Staff and published by Prentice Hall. This book was released on 2008-10-01 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Packaged with this book, is also a NEW! Exam Prep Guide.

Author : Educational Foundation (National Restaurant Association)
Publisher : Prentice Hall
ISBN 13 : 9780135018941
Total Pages : 64 pages
Book Rating : 4.43/5 ( download)

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Download or read book Controlling Service Costs written by Educational Foundation (National Restaurant Association) and published by Prentice Hall. This book was released on 2008-10-13 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. This is the NEW! Exam Prep Guide for Controlling Foodservice Costs.

Author :
Publisher : Prentice Hall
ISBN 13 : 9780132283366
Total Pages : 0 pages
Book Rating : 4.60/5 ( download)

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Download or read book Controlling Foodservice Costs written by and published by Prentice Hall. This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A core credential topic of the NRAEF certificate program"--Cover.

Author : National Restaurant Association Educatio
Publisher : Prentice Hall
ISBN 13 : 9780131589124
Total Pages : 196 pages
Book Rating : 4.21/5 ( download)

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Download or read book Controlling Foodservice Costs written by National Restaurant Association Educatio and published by Prentice Hall. This book was released on 2006-12-01 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student's name and the exam passed. The certificates are a lasting recognition of a student's accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools. If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson .com so we can have someone from our business and industry group contact you directly.

Author : National Restaurant Association
Publisher : Prentice Hall
ISBN 13 : 9780135072547
Total Pages : pages
Book Rating : 4.49/5 ( download)

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Download or read book Managefirst Inventory and Purchasing + On-line Access Testing Code Card and Test Prep written by National Restaurant Association and published by Prentice Hall. This book was released on 2008-10-27 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.

Author : Cram101 Textbook Reviews
Publisher : Cram101
ISBN 13 : 9781428839854
Total Pages : 0 pages
Book Rating : 4.52/5 ( download)

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Download or read book Outlines and Highlights for Analyzing and Controlling Foodservice Costs written by Cram101 Textbook Reviews and published by Cram101. This book was released on 2009-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9780131191129 .

Author : James Keiser
Publisher :
ISBN 13 : 9780135002353
Total Pages : 645 pages
Book Rating : 4.54/5 ( download)

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Download or read book Analyzing and Controlling Foodservice Costs written by James Keiser and published by . This book was released on 2008 with total page 645 pages. Available in PDF, EPUB and Kindle. Book excerpt: