ManageFirst: Inventory and Purchasing with Pencil/Paper Exam - Softcover

National Restaurant Association, . .

Softcover

ISBN 10: 0132222167 ISBN 13: 9780132222167

Publisher: Pearson, 2006

Synopsis

Appropriate for Purchasing 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 Inventory and Purchasing.  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: Inventory and Purchasing w/ On-line Access Testing Code Card

 

For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst

Appropriate for Purchasing courses within Culinary Arts and Hospitality Management departments.

 

A brief competency guide which is focused on Inventory and Purchasing.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. 

 

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.

About this title

Synopsis

Appropriate for Purchasing 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 and are now automatically packaged with each Competency Guide. 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 Inventory and Purchasing. 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: Inventory and Purchasing w/ On-line Access Testing Code Card For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst Appropriate for Purchasing courses within Culinary Arts and Hospitality Management departments. A brief competency guide which is focused on Inventory and Purchasing. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.

Edition details

• Publisher: Pearson
• Publication date: 2006
• Language: English
• ISBN 10: 0132222167
• ISBN 13: 9780132222167
• Binding: Paperback
• Edition number: 1
• Number of pages: 112