Menu Marketing And Management PDF Download
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Author | : |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Food service |
ISBN | : 9780132222013 |
Download Menu Marketing and Management Book in PDF, ePub and Kindle
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 name and 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.
Author | : Lendal H. Kotschevar |
Publisher | : Wiley Global Education |
Total Pages | : 429 |
Release | : 2007-08-27 |
Genre | : Technology & Engineering |
ISBN | : 0470139544 |
Download Management by Menu Book in PDF, ePub and Kindle
Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.
Author | : Patti J. Shock |
Publisher | : Wiley Global Education |
Total Pages | : 242 |
Release | : 2013-10-07 |
Genre | : Business & Economics |
ISBN | : 1118395085 |
Download Restaurant Marketing for Owners and Managers Book in PDF, ePub and Kindle
The complete guide to marketing for restaurant managers How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more. Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.
Author | : Nancy Loman Scanlon |
Publisher | : John Wiley & Sons Incorporated |
Total Pages | : 282 |
Release | : 1990 |
Genre | : Business & Economics |
ISBN | : 9780442233129 |
Download Marketing by Menu Book in PDF, ePub and Kindle
BUSINESS/ECONOMICS
Author | : John A. Drysdale |
Publisher | : Prentice Hall |
Total Pages | : 364 |
Release | : 2007-12-28 |
Genre | : Business & Economics |
ISBN | : 9780138127350 |
Download Profitable Menu Planning + Managefirst: Menu Marketing and Management with Examination Answer Sheet Book in PDF, ePub and Kindle
Author | : Lendal Henry Kotschevar |
Publisher | : |
Total Pages | : 408 |
Release | : 1975 |
Genre | : Business & Economics |
ISBN | : |
Download Management by Menu Book in PDF, ePub and Kindle
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author | : National Restaurant Association Solutions |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 2008-10-29 |
Genre | : |
ISBN | : 9780135072103 |
Download ManageFirst Book in PDF, ePub and Kindle
The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. 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 name and 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.
Author | : Educational Foundation (National Restaurant Association) |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Food service |
ISBN | : 9780132414609 |
Download Restaurant Marketing Book in PDF, ePub and Kindle
Appropriate for Menu Marketing and Menu Management courses within Culinary Arts and Hospitality Management departments. NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles. Contents Include: Test taking strategies Practice exam questions written to the NRAEF test item writing guidelines Explanations for answers with remediation to the competency guides Glossary of key terms A brief competency guide which is focused on Menu Marketing and Management. 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 an access code for ON-LINE testing. The competency guide is also available packaged with a pencil/paper version of the test. Click here for details: NRAEF ManageFirst: Restaurant Marketing For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email [email protected] so we can have someone from our business and industry group contact you directly.
Author | : National Restaurant Association Educational Foundation |
Publisher | : Wiley |
Total Pages | : 72 |
Release | : 1994-09-15 |
Genre | : Technology & Engineering |
ISBN | : 9780471413202 |
Download Management by Menu, Student Workbook Book in PDF, ePub and Kindle
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
Author | : Albin G. Seaberg |
Publisher | : |
Total Pages | : 372 |
Release | : 1971 |
Genre | : Menus |
ISBN | : |
Download Menu Design; Merchandising and Marketing Book in PDF, ePub and Kindle