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Controlling Foodservice Costs - With Examination (07 - Old Edition)

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Controlling Foodservice Costs - With Examination (07 - Old Edition) Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

Publisher Comments:

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 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.  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 #LINK<managefirst@pearson>#.com so we can have someone from our business and industry group contact you directly.

Synopsis:

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.

Synopsis:

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.

Table of Contents

Chapter 1        What is Cost Control?

 

·        The Manager’s Role in Cost Control

·        Types of Costs

·        The Cost Control Process

  Chapter 2        A Closer Look at Food Cost

 

·        Food Cost Defined

·        Calculating Food Cost

·        Calculating Food Cost Percentage

  Chapter 3        Using Standardized Recipes to Determine Standard Portion Control

 

·        What is Standardized Recipe?

·        Determining Standard Portion Control

  Chapter 4        Cost Control and the Menu—Determining Selling Prices and Product Mix

 

·        Determining Selling Prices for Menu Items

·        Market Forces Affecting Selling Prices

·        Menu Product Mix

·        Monitoring Menu-Related Costs

  Chapter 5        Controlling Food Costs in Purchasing and Receiving

 

·        Purchasing Procedures and Cost Control

·        Catering Purchases

·        Butcher Test

·        Receiving Procedures and Cost Control

 

Chapter 6        Controlling Food Cost in Storage and Issuing

 

  • Using Proper Storage Techniques to Control Food Cost
  • Inventory Control
  • Perpetual vs. Physical Inventory

  Chapter 7        Controlling Food Cost in Production

 

  • Monitoring the Use of Standardized Recipes
  • Determining How Much Food to Produce
  • Recipe Conversions
  • Determining Recipe Yields

  Chapter 8        Controlling Food Cost in Service and Sales

 

  • Service and Portion Control
  • Portion Control Devices
  • Product Usage Report and Waste Report
  • Controlling Food Cost in Sales

  Chapter 9        Controlling Labor Costs

 

  • Labor Costs
  • Budget as a Cost Control
  • Creating Schedules
  • Creating the Crew Schedule
  • Controlling Labor Costs

  Field Project  

Index

Product Details

ISBN:
9780132283366
Subtitle:
Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep
Author:
National Restaurant Association Educational Foundation Staff
Manufactured:
National Restaurant Association
Author:
Nra Solutions
Author:
National Restaurant Association
Author:
National Restaurant Association, Association Solutions
Author:
Nra National Restaurant Association
Author:
National Restaurant Association
Publisher:
Prentice Hall
Subject:
Food service
Subject:
Cost control
Subject:
Purchasing & Buying
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Management - General
Subject:
Hospitality, Travel & Tourism
Copyright:
Edition Description:
Trade paper
Series:
NRAEF ManageFirst Program
Publication Date:
August 2006
Binding:
Paperback
Grade Level:
College/higher education:
Language:
English
Illustrations:
Y
Pages:
208
Dimensions:
10.7 x 8.3 x 0.7 in 708 gr

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Controlling Foodservice Costs - With Examination (07 - Old Edition) Used Trade Paper
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Product details 208 pages Prentice Hall - English 9780132283366 Reviews:
"Synopsis" by , 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.
"Synopsis" by , 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.
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