Appropriate for Cooking Skills, Food Production or Introductory Cooking 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.
A brief competency guide which is focused on Food Quality. 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 a PENCIL/PAPER version of the examination sheet. NRAEF ManageFirst: Food Production w/ On-line Testing Access Code Card is also available.
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@example.com so we can have someone from our business and industry group contact you directly.
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Book Description Pearson Education Canada, 2006. Paperback. Book Condition: New. 1. Bookseller Inventory # DADAX0131752340
Book Description Pearson Education Canada, 2006. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Chapter 1 Establishing Standard Food Production Procedures The Importance of Standards for Controlling Production Volume Establishing Standards for Controlling Production Volume Using Standard Procedures to Control Production Volume Sales History and Forecasting Knowledge and Skills Needed by Food Production Employees Chapter 2 Product QualityKnow Your Product Know Your Food Products: Food Inspections and Grading What to Look for in Quality Dry Goods Understanding Proper Receiving Conditions and Foodhandling Chapter 3 Receiving and Storing to Maintain Quality Building a System That Maintains Quality Product Supplier Selection Receiving Requirements for Quality Receiving Procedures Storage Procedures That Relate to Food Quality Chapter 4 Quality in Food Production Preparation Methods to Enhance Food Quality Cooking Methods to Enhan. Bookseller Inventory # ABE_book_new_0131752340
Book Description Pearson Education Canada, 2006. Paperback. Book Condition: New. book. Bookseller Inventory # 0131752340
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97801317523441.0
Book Description Prentice Hall, 2006. Taschenbuch. Book Condition: Neu. Gebraucht - Sehr gut Unbenutzt. Schnelle Lieferung, Kartonverpackung. Abzugsfähige Rechnung. Bei Mehrfachbestellung werden die Versandkosten anteilig erstattet. - Sehr guter Zustand, UNBENUTZT, schnelle Lieferung inkl. Rechnung mit ausgew. MwSt. 159 pp. Deutsch. Bookseller Inventory # INF1000034305
Book Description Pearson Education Canada, 2006. Paperback. Book Condition: New. Bookseller Inventory # P110131752340