ManageFirst® Program Topics

/ ManageFirst® Program Topics

ManageFirst® Program Topics

The ManageFirst® Program topics are organized as subject matter groups that are reflected in the 10 textbooks. For example, the Controlling Foodservice Costs Guide could correlate with a Cost Control or Operations Management Course.

Adopt ManageFirst in whole or in part and give your team a choice in how they access its resources and content. We offer a variety of package options and price points designed to meet the needs of your needs.

Bar and Beverage Management

This text focuses on Bar and Beverage Management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. Alcoholic Beverages – Summary
  2. The Legal Aspects of Alcoholic Beverage Service – Summary
  3. The Professional Service of Alcoholic Beverages – Summary
  4. Beers and Ales – Summary
  5. Wine – Summary
  6. Spirits – Summary
  7. Bar Management – Summary
  8. Purchasing, Receiving, Storing and Issuing – Summary
  9. Controlling Bar Costs – Summary
  10. Marketing Beverage Products Responsibly – Summary

Controlling FoodService Costs

This text focuses on Controlling FoodService Costs topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. The Importance of Cost Control in Restaurants – Summary
  2. Restaurant Forecasting and Budgeting – Summary
  3. Calculating Food Costs – Summary
  4. Determining Menu Prices – Summary
  5. Controlling Food Costs in Purchasing – Summary
  6. Controlling Food Costs in Receiving, Storage, and Issuing – Summary
  7. Controlling Food Costs During Production – Summary
  8. Controlling Labor and Other Restaurant Costs – Summary
  9. Managing Buffets, Banquets, and Catered Events – Summary
  10. Projecting Restaurant Revenue – Summary

Customer Service

This text focuses on Customer Service topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. The Importance of Customer Service – Summary
  2. Customer Centric Service – Summary
  3. Designing and Implementing an Effective Customer Service Program – Summary
  4. The Professional Server – Summary
  5. Greeting and Seating Customers – Summary
  6. Dining Room Service – Summary
  7. Guest Payment and Service Recovery – Summary
  8. Marketing the Positive Guest Service Experience – Summary

0132181665Hospitality and Restaurant Marketing

This text focuses on Hospitality and Restaurant Marketing topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. Introduction to Hospitality and Restaurant Marketing – Summary
  2. The Marketing Process in Restaurants – Summary
  3. Understanding the Market Environment – Summary
  4. Understanding Customer Behavior – Summary
  5. Preparing a Marketing Plan – Summary
  6. Setting Menu Prices – Summary
  7. Communication Channels – Summary
  8. Advertising and Sales – Summary
  9. Sales Promotions, Publicity, and Public Relations – Summary
  10. Menu Marketing – Summary
  11. Evaluating the Marketing Effort – Summary

013217524XHospitality Accounting

This text focuses on Hospitality Accounting topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. Introduction to Accounting and Finance – Summary
  2. Planning the Profitable Restaurant – Summary
  3. Income Statements (P&Ls) – Summary
  4. Budgeting – Summary
  5. Managing Cash and Accounts Receivable – Summary
  6. Managing Accounts Payable – Summary
  7. Controlling Foodservice Costs – Summary
  8. Profitable Pricing – Summary
  9. Assessing Actual Performance – Summary
  10. Accounting and Finance Issues for Restaurant Owners – Summary

0132116138Hospitality and Restaurant Management

This text focuses on Hospitality Management and Restaurant Management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. Dynamics of Leadership – Summary 
  2. Leaders Facilitate the Planning Process – Summary
  3. Leaders Are Effective Communicators – Summary
  4. Leaders Facilitate Employee Performance – Summary
  5. Leaders Facilitate Teamwork – Summary 
  6. Leaders Manage Employee Work Schedules – Summary
  7. Leaders Manage Daily Operations – Summary
  8. Leaders Manage Meetings – Summary 
  9. Leaders Manage Compensation Programs – Summary
  10. Employee Retention and Terminations – Summary

0132175258Hospitality Human Resources Management & Supervision

This text focuses on Hospitality Human Resources Management & Supervision topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. Food Service Operation Are Labor-Intensive – Summary
  2. Recruiting The Best Employees – Summary
  3. Employee Orientation and Training – Summary
  4. Foundations of Effective Employee Training – Summary
  5. Foundations of Effective Employee Performance – Summary
  6. Facilitating Employees’ Work Performance – Summary
  7. Meeting Worksheet Standards – Summary
  8. Employee Professional Development Programs – Summary
  9. Ensuring A Lawful Workplace – Summary
  10. Employee Compensation and Benefits – Summary
  11. Managing a Safe and Healthy Workplace – Summary

0132181649Purchasing

This text focuses on Purchasing topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. Introduction to Purchasing – Summary
  2. Quality Requirements – Summary
  3. Purchase Quantity Requirements – Summary
  4. Selecting Vendors – Summary
  5. Ordering Products: Pricing Decisions – Summary
  6. Ordering Products: Use Effective Procedures – Summary
  7. Purchasing Ethics and Vendor Relations – Summary
  8. Purchasing Follow-up – Summary

0132181630Nutrition

This text focuses on Nutrition topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. A Market for Nutritious Food – Summary
  2. Key Concepts in Nutrition – Summary
  3. Understanding Nutritional Standards and Guidelines – Summary
  4. The Energy Nutrients-Carbohydrate, Protein and Lipid – Summary
  5. Vitamins, Minerals, and Water – Summary
  6. Market and Menu Assessment – Summary
  7. Food with Nutritional Appeal – Summary
  8. Cooking for Health-Culinary Skills in Action – Summary
  9. Food Allergens and Special Diets – Summary
  10. Developing Your Staff and Defining Responsibilities – Summary
  11. Implementing and Evaluating Your Nutrition Program – Summary
  12. Menu Labeling Regulations – Summary

0132725495Principles of Food and Beverage Management

This text focuses on Principles of Food and Beverage Management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Table of Contents – Sample Chapter

  1. It All Starts With the Menu – Summary
  2. Standardized Recipes Are Critical – Summary
  3. Product Purchasing – Summary
  4. Product Receiving, Storing, and Issuing – Summary
  5. Quality Food Production Standards – Summary
  6. Quality Beverage Management Standards – Summary
  7. Facilitating Performance of Production Staff – Summary
  8. Communicating with Customers – Summary
  9. Managing Buffets, Banquets, and Catered Events – Summary
  10. Food and Beverage Management: Analysis and Decision Making – Summary