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Inventory and Purchasing Competency Guide

ISBN-10: 013241466X
ISBN-13: 9780132414661
Edition: 2007
List price: $44.40
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Description: The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention.nbsp; This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality  More...

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Book details

List price: $44.40
Copyright year: 2007
Publisher: Prentice Hall PTR
Publication date: 12/28/2006
Binding: Digital, Other 
Pages: 112
Size: 8.25" wide x 10.75" long x 0.25" tall
Weight: 0.748
Language: English

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention.nbsp; 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.nbsp; NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder.nbsp; This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate.nbsp; Students earn a certificate for each exam passed.nbsp; 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.nbsp;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.nbsp; Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials.nbsp; 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.nbsp;Exams:Exams accompany each topic covered in the competency guides.nbsp; Pencil and paper and online exam formats are offered.nbsp; 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.nbsp; The certificates are endorsed by the NRAEF and feature the studentrsquo;s name and the exam passed.nbsp; The certificates are a lasting recognition of a studentrsquo;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.nbsp; There is no additional charge for the credential.nbsp;The program is targeted at the academic community.nbsp; 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 to Inventory and Purchasing middot;
The Objectives of Purchasing middot;
What to Buy
The Purchasing Function middot;
Purchasing in a Foodservice Operation middot;
How Purchasing Affects an Operationsrsquo; Employees middot;
The Purchaserrsquo;s Qualifications and Job Duties middot;
Ethical Considerations Related to Purchasing middot;
The Administration of Purchasing Activities
Quality Standards in Purchasing middot;
Quality Standards middot;
Factors Affecting Quality Standards middot;
The Make-or-Buy Decision
The Procurement Process and Supplier Selection middot;
The Procurement Process middot;
Supplier Selection
Inventory Control middot;
Managing Inventory to Volume middot;
Optimal Inventory Level middot;
Inventory Control and Management Systems
Field Project

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