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Principles of Food and Beverage Management

ISBN-10: 0132725495

ISBN-13: 9780132725491

Edition: 2nd 2013 (Revised)

Authors: National Restaurant Association Staff

List price: $57.49
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Description:

This text focuses on PRINCIPLES OF FOOD AND BEVERAGE MANAGEMENT topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.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 text and exam are part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation. This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. the Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitably operation. the NRAEF ManageFirst Program 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.
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Book details

List price: $57.49
Edition: 2nd
Copyright year: 2013
Publisher: Pearson Education, Limited
Publication date: 5/14/2012
Binding: Paperback
Pages: 352
Size: 8.25" wide x 10.50" long x 0.50" tall
Weight: 1.782
Language: English

Acknowledgements
Features of the ManageFirst Books
Real Manager
It All Starts With the Menu
Standardized Recipes Are Critical
Product Purchasing
Product Receiving, Storing, and Issuing
Quality Food Production Standards
Quality Beverage Management Standards
Facilitating Performance of Production Staff
Communicating with Customers
Managing Buffets, Banquets, and Catered Events
Food and Beverage Management: Analysis and Decision Making
Field Project
Glossary
Index