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ManageFirst: Controlling Foodservice Costs with On-line Testing Access Code - . National Restaurant Association
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. National Restaurant Association:

ManageFirst: Controlling Foodservice Costs with On-line Testing Access Code - new book

ISBN: 9780131589124

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. If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson .com so we can have someone from our business and industry group contact you directly. . National Restaurant Association, Books, Business and Finance, Industries and Professions, ManageFirst: Controlling Foodservice Costs with On-line Testing Access Code Books>Business and Finance>Industries and Professions

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ManageFirst: Controlling Foodservice Costs with On-line Testing Access Code: Controling Foodservice Costs (NRAEF Managefirst) - Association Solutions National Restaurant Association
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Association Solutions National Restaurant Association:

ManageFirst: Controlling Foodservice Costs with On-line Testing Access Code: Controling Foodservice Costs (NRAEF Managefirst) - new book

ISBN: 0131589121

Printed Access Code, [EAN: 9780131589124], Prentice Hall, Prentice Hall, Book, [PU: Prentice Hall], Prentice Hall, 659886, Biographies & Histories, 659896, Biographies & Memoirs, 659900, Business & Economic History, 659898, Company Histories, 659978, Finance and Stock Market History, 68, Business, Finance & Law, 1025612, Subjects, 266239, Books, 268153, Economics, 268156, Econometrics, 268159, Economic Conditions, 268160, Economic Policy & Development, 506824, Economic Systems, 268163, History, 268164, International Economics, 268170, Labour, 268173, Macroeconomics, 268176, Microeconomics, 268177, Political Economy, 268178, Theory & Philosophy, 68, Business, Finance & Law, 1025612, Subjects, 266239, Books, 268290, Management, 659904, Balanced Scorecard, 268302, Budgeting & Finance, 659902, Business Process Reengineering, 659908, Call Centre Management, 659906, Change Management, 659910, Distribution, 659912, Human Resources, 268305, Information Management, 659926, Knowledge Management, 268098, Management Accounting, 268295, Management Science, 659930, Management Skills, 268306, Office Management, 268296, Operational Research, 268297, Organisational Theory & Behaviour, 268308, Production & Quality Control, 268298, Project Management, 268309, Purchasing & Supply, 268299, Quality Assurance & Total Quality Management, 268321, Sales & Marketing Management, 659964, Six Sigma, 268150, Strategy, 68, Business, Finance & Law, 1025612, Subjects, 266239, Books, 268179, Professional Finance, 659892, Audits & Auditing, 268180, Banking, 659982, Budgeting, 268181, Corporate, 659984, Forecasting, 659986, Foreign Exchange, 268183, Insurance, 659992, International Finance, 268194, Investments & Securities, 268216, Public, 659994, Purchasing & Procurement, 659996, Risk Management, 659998, Taxation, 660000, Venture Capital, 68, Business, Finance & Law, 1025612, Subjects, 266239, Books

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Controling Foodservice Costs Competency Guide - National Restaurant Association Educatio
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Controling Foodservice Costs Competency Guide - used book

ISBN: 0131589121

ID: 5851012

controlling food service costs competency guide business and finance,business and investing,education and reference,hospitality travel and tourism,industries and professions,management,management and leadership,motivational,purchasing and buying,reference Business & Investing, Pearson College Div

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Controlling Foodservice Costs: NRAEF ManageFirst Competency Guide - National Restaurant Association Educatio
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Controlling Foodservice Costs: NRAEF ManageFirst Competency Guide - Paperback

2006, ISBN: 0131589121

ID: 18106870306

[EAN: 9780131589124], [PU: Prentice Hall], Business & Economics|Industries|Hospitality, Travel & Tourism

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Controlling Foodservice Costs Competency Guide - National Restaurant Association Staff
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Controlling Foodservice Costs Competency Guide - used book

ISBN: 0131589121

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[EAN: 9780131589124], Gebraucht, guter Zustand, Book Condition: Good, [PU: Prentice Hall]

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Details of the book
Controlling Foodservice Costs: Competency Guide
Author:

National Restaurant Assoc Educational Fo

Title:

Controlling Foodservice Costs: Competency Guide

ISBN:

9780131589124

Details of the book - Controlling Foodservice Costs: Competency Guide


EAN (ISBN-13): 9780131589124
ISBN (ISBN-10): 0131589121
Paperback
Publishing year: 2006
Publisher: Prentice Hall
196 Pages
Weight: 0,581 kg
Language: eng/Englisch

Book in our database since 05.12.2008 08:02:54
Book found last time on 06.09.2016 13:55:07
ISBN/EAN: 9780131589124

ISBN - alternate spelling:
0-13-158912-1, 978-0-13-158912-4

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