Controlling Foodservice Costs : Competency Guide (Paperback)

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Product Overview

*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

Specifications

Publisher Pearson College Div
Mfg Part# 9780135072387
SKU 214338875
Format Paperback
ISBN10 0135072387
Release Date 2/9/2010
Physical
Dimensions (in Inches) 11H x 8L x 0.5T
From the Publisher
Editors Note 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.
Product Attributes
Book Format Paperback
Publisher Prentice Hall
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