ManageFirst
Inventory and Purchasing with Pencil/Paper Exam
Seiten
2006
Pearson (Verlag)
978-0-13-222216-7 (ISBN)
Pearson (Verlag)
978-0-13-222216-7 (ISBN)
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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.
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.
Chapter 1 Introduction to Inventory and Purchasing The Objectives of Purchasing
What to Buy
Chapter 2 The Purchasing Function Purchasing in a Foodservice Operation
How Purchasing Affects an Operations Employees
The Purchasers Qualifications and Job Duties
Ethical Considerations Related to Purchasing
The Administration of Purchasing Activities
Chapter 3 Quality Standards in Purchasing
Quality Standards
Factors Affecting Quality Standards
The Make-or-Buy Decision
Chapter 4 The Procurement Process and Supplier Selection The Procurement Process
Supplier Selection
Chapter 5 Inventory Control Managing Inventory to Volume
Optimal Inventory Level
Inventory Control and Management Systems
Field Project
Index
Erscheint lt. Verlag | 2.6.2006 |
---|---|
Sprache | englisch |
Maße | 206 x 275 mm |
Gewicht | 330 g |
Themenwelt | Literatur ► Fantasy / Science Fiction ► Science Fiction |
Schulbuch / Wörterbuch | |
ISBN-10 | 0-13-222216-7 / 0132222167 |
ISBN-13 | 978-0-13-222216-7 / 9780132222167 |
Zustand | Neuware |
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