Controlling Foodservice Costs

Controlling Foodservice Costs
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  • ISBN-13: 9780132283366
  • ISBN: 0132283360
  • Edition: 1
  • Publication Date: 2006
  • Publisher: Prentice Hall


National Restaurant Association Staff


Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments. A Competency Guide and exam which is focused on Controlling Foodservice Costs. This Competency Guide includes essential content focused on Controlling Foodservice Costs., plus learning activities, case studies, professional profiles, research topics and more. Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase. The Competency Guide and exam is part of the NRAEF ManageFirst Programfrom the National Restaurant Association Educational Foundation. This management training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.* This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet. If you would like to order the Competency Guide with an online exam voucher click here . For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst . *Certificate awarded upon successful exam completion. NRAEF ManageFirst ProfessionaliCredential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.National Restaurant Association Staff is the author of 'Controlling Foodservice Costs ', published 2006 under ISBN 9780132283366 and ISBN 0132283360.

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