Appropriate for Customer Service, Front of the House, or Dining Room Managementcourses within Culinary Arts and Hospitality Management departments.A brief competency guide which is focused on Customer Service. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). 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. 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.This competency guide includes a PENCIL/PAPER version of theexamination sheet. NRAEF ManageFirst: Customer Service w/ On-line Testing Access Code Card is also available.For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirstNational Restaurant Association Staff is the author of 'NRAWF Manage First Customer Service Competency Guide ', published 2006 under ISBN 9780132283816 and ISBN 0132283816.