Confira o resumo do livro Controling Foodservice Costs With On-line Testing – National Restaurant Association Educatio – ISBN: 0131589121 e veja onde comprar em loja online.
Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments. A brief competency guide which is focused on Controlling Foodservice Costs. 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.