Competency Guides

Students must complete topics one through four and one elective from topics five through twelve to qualify for the NRAEF ManageFirst Professional™ (MFP™) credential.

NRAEF ManageFirst Competency Guide with ISBN		Corresponding Course Name(s)	Associated Competencies	Date Available
	CORE CREDENTIAL TOPICS	MUST TAKE ALL FOUR COURSES
1	Controlling Foodservice Costs	Cost Control	• Controlling Foodservice Costs	Available Now!
2	Hospitality and Restaurant Management	Hospitality Management or Restaurant Management	• Management Practice • Leadership	Available Now!
3	Human Resources Management and Supervision	Hospitality Human Resource Management or Supervision	• Shift Management • Training and Development • Staffing, Hiring, Recruiting and Selection • HR Administration and Employee Relations	Available Now!
4	ServSafe® Food Safety	NRAEF ServSafe Class & Certification	• Food Safety and Sanitation	Available Now!
	FOUNDATION TOPICS	MUST TAKE ONE COURSE
5	Customer Service	Customer Service	• Customer Service	Available Now!
6	Food Production	Cooking Skills or Introduction to Cooking	• Food Quality	Available Now!
7	Inventory and Purchasing	Purchasing	• Inventory and Purchasing	Available Now!
8	Managerial Accounting	Hospitality Managerial Accounting	• Managerial Accounting • Budgeting	Available Now!
9	Menu Marketing and Management	Menu Marketing or Menu Management	• Menu Marketing and Management	Available Now!
10	Nutrition	Culinary Nutrition	• Nutrition	Available Now!
11	Restaurant Marketing	Restaurant Marketing or Hospitality Marketing	• Business Promotions, Marketing, and Advertising	Available Now!
12	ServSafe Alcohol®	ServSafe Alcohol Tier 1 Class & Certification	• Effects of Alcohol in the Body • Alcohol Law and Staff Responsibility	Available Now!

Prentice Hall Product Correlation Guide

CORE CREDENTIAL TOPICS

These Prentice Hall textbooks are available for use with corresponding NRAEF ManageFirst Competency Guides.

NRAEF ManageFirst Competency Guide with ISBN		Course Name	Prentice Hall Book Title	PH Author	Text ISBN	ValuePack ISBN
1	Controlling Foodservice Costs	Cost Control	Restaurant Cost Control 2/e Hospitality Cost Control Analyzing & Controlling Foodservice Costs 5/e	Pavesic Asch Keiser	0-13-114532-0 0-13-111600-2 0-13-119112-8	0-13-178942-2 0-13-178952-X 0-13-178946-5
2	Hospitality and Restaurant Management	Hospitality Management or Restaurant Management	Restaurant Operations Restaurant Management 3/e Hospitality Mgmt. Strategies Hospitality Management Intro. to Hospitality Mgmt. 2/e	Ninemeier Mill Nykiel Casado Walker	0-13-110090-4 0-13-113690-9 0-13-061876-4 0-13-177979-6 0-13-236920-6	0-13-178945-7 0-13-178944-9 0-13-178950-3 0-13-178951-1 0-13-178949-X
3	Human Resources Management and Supervision	Hospitality Human Resources Management or Supervision	World of Cul. Supervision 3/e Supervision Skills Chef Manager 2/e Human Res. Mgmt. in Hosp. Hosp. Supervisor Survival Kit Cases in HRM in Hospitality	Chesser Tesone Baskette Tesone Goodwin Gilmore	0-13-114070-1 0-13-110095-5 0-13-118913-1 0-13-110092-0 0-13-049846-7 0-13-111983-4	0-13-224094-7 0-13-224099-8 0-13-224093-9 0-13-224097-1 0-13-224096-3 0-13-224095-5
4	ServSafe® Food Safety	NRAEF ServSafe Class & Certification	Must use NRAEF ServSafe© Guide	N/A	NON-PH PRODUCT	N/A

FOUNDATION TOPICS

These Prentice Hall textbooks are available for use with corresponding NRAEF ManageFirst Competency Guides.