NRAEF ManageFirst
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NRAEF ManageFirst: Food Production w/ On-line Testing Access Code Card

NRAEF ManageFirst: Food Production w/ On-line Testing Access Code Card


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About the Book

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.    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 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 an access code for ON-LINE testing.  The competency guide is also avilalble packaged with a pencil/paper version of the test.  Click here for details:  NRAEF ManageFirst: Food Production     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 managefirst@pearson.com so we can have someone from our business and industry group contact you directly.

Table of Contents:
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 Quality—Know 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 Enhance Food Quality ·        Maintaining Quality after the Cooking Phase   Chapter 5        Food Production in Quantity   ·        The Main Event—from Four to Four Hundred ·        Factors That Influence Quantity Events ·        Planning for Quantity Events ·        Working Smartly to Help Events Run Smoothly   Chapter 6        Is There Food Quality in Leftover Food?             ·        A Systematic Approach to Repurposing Food ·        Options for Repurposing Food ·        Ensuring Safety When Repurposing Food ·        Ensuring Quality When Repurposing Food ·        Ethical Considerations When Repurposing Food   Chapter 7        Building a Quality System             ·        Creating a Quality System ·        Assessing and Maintaining Your Professional Skills   Field Project     Index


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Product Details
  • ISBN-13: 9780132414678
  • Publisher: Pearson Education (US)
  • Publisher Imprint: Pearson
  • Height: 276 mm
  • Sub Title: Food Production w/ On-line Testing Access Code Card
  • Width: 216 mm
  • ISBN-10: 0132414678
  • Publisher Date: 19 Feb 2007
  • Binding: LB
  • Language: English
  • Weight: 372 gr


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NRAEF ManageFirst: Food Production w/ On-line Testing Access Code Card
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