Synopses & Reviews
This particular guide is a brief competency guide which is focused on Menu Marketing and Management. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industryThe 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 certificate for each exam passed. Packaged with this book is also a NEW! Exam Prep Guide and an On-line Testing Access Code Card.
Table of Contents
Chapter 1 Factors That Impact Menu Item Selection
· Marketing Environment
· Selecting Menu Items
· Changing a Menu
· Internal Operational Concerns When Choosing New Items
Chapter 2 Meeting Nutritional Needs and Food Preferences of Customers
· Factors Influencing Food Selection
· Sources of Nutritional Components on the Menu
· Nutritional Information for Customers
· Nutritional Cooking Methods
· Types of Vegetarian Diets
· Addressing Food Allergies
Chapter 3 Menu Layout and Design
· Purposes of the Menu
· Relationship of Menu Design to Marketing
· Menu Psychology
· Menu Layout and Design Principles
Chapter 4 Menu Pricing
· Use of Price in Strategic Marketing
· Impact of External Environment on Prices
· Pricing Strategies
· Pricing and Gross Profit Margin
· Pricing Methods
· Employee Meal Pricing
Chapter 5 The Alcohol Beverage Menu
· Alcoholic Beverages in Restaurants
· Merchandising Wine
· Merchandising Spirits
· Merchandising Beer and Ales
· Pricing Alcoholic Beverages
Chapter 6 Menu Item Sales Performance Analysis
· Sales Evaluation Measures
· Popularity Evaluation Measures
· Profitability Evaluation Measures
· Other Measures Used to Evaluate Menus
Chapter 7 Menu Sales Mix Analysis
· Purposes of Sales Mix Analysis
· Performing a Sales Mix Analysis
· Changing the Menu Based on Analysis
Field Project
Index