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NUTRITION COMPETENCY GUIDE By Nra National Restaurant Assoc. Education **BRAND NEW**.
Appropriate for Culinary Nutrition courses within Culinary Arts and Hospitality Management departments. A brief competency guide which is focused on Culinary Nutrition. 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. On-line testing is also available. For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst
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@example.com we can have someone from our business and industry group contact you directly.
eBay Product ID (ePID)
National Restaurant Association Staff
Number Of Pages
NRAEF ManageFirst Program
Prentice Hall PTR
LC Classification Number
Table Of Content
Chapter 1 Nutritional Cooking Art and Science What is Nutrition? How We Got to This Point Achieving Nutritious Food Choices Markets for Nutritious Cooking Skills and Knowledge Applying Nutrition Principles to Cooking Is Both Art and Science Chapter 2 The Basic Nutrients Their Importance in Health Healthy Body Weight NutrientsSubstances That Nourish the Body Carbohydrate, Protein, and Lipid Vitamins and MineralsThe Regulators WaterThe Most Important Nutrient Nutritional Value of Food Digestion, Absorption, and Transport of Nutrients Chapter 3 Understanding Nutritional Guidelines and Labeling A Healthy Diet Dietary Reference Intakes Dietary Guidelines for Americans 2005 MyPyramid Nutrition Labeling-Implementation and Interpretation Chapter 4 Carbohydrates Carbohydrate Basics Simple Carbohydrates: The Sugars Complex Carbohydrates: Polysaccharides Dietary Fiber Digestion, Absorption, and Metabolism of Carbohydrates Carbohydrates and Health Problems Chapter 5 Proteins &