Controlling Foodservice Costs Competency Guide (Paperback)
|Manufactured By: National Restaurant Association|
|*Subtitle: Competency Guide *Publication Date: 2008/10/01 *Number of Pages: 196 *Binding Type: Paperback *Language: English *Depth: 0.50 *Width: 8.00 *Height: 11.00|
From the Publisher:
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. 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.