Menu Marketing and Management

ISBN-10: 0132222019
ISBN-13: 9780132222013
Edition: 2007
List price: $44.40 Buy it from $1.99
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Description: The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as  More...

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Book details

List price: $44.40
Copyright year: 2007
Publisher: Prentice Hall PTR
Publication date: 2/8/2006
Binding: Paperback
Pages: 176
Size: 8.50" wide x 11.00" long x 0.25" tall
Weight: 1.100
Language: English

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate 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. Students earn a certificate 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. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student's nameand the exam passed. The certificates are a lasting recognition of a student's accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. 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.

Introduction
A Message from the National Restaurant Association Educational Foundation
Acknowledgements
Features of the NRAEF ManageFirst Competency Guides
Tuning In to You
Professional Profile
Factors That Impact Menu Item Selection
Marketing Environment
Selecting Menu Items
Changing a Menu
Internal Operational Concerns When Choosing New Items
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
Menu Layout and Design
Purposes of the Menu
Relationship of Menu Design to Marketing
Menu Psychology
Menu Layout and Design Principles
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
The Alcohol Beverage Menu
Alcoholic Beverages in Restaurants
Merchandising Wine
Merchandising Spirits
Merchandising Beers and Ales
Pricing Alcoholic Beverages
Menu Item Sales Performance Analysis
Sales Evaluation Measures
Popularity Evaluation Measures
Profitability Evaluation Measures
Other Measures Used to Evaluate Menus
Menu Sales Mix Analysis
Purposes of a Sales Mix Analysis
Performing a Sales Mix Analysis
Changing the Menu Based on Analysis
Field Project
Index

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