ManageFirst: Nutrition

Program Name:  ManageFirst: Nutrition
Program Duration: 1 Day or 4 Class Sessions or Online Course
Program Location: PWC Hospitality Training Facility or Online
Program Cost: $199 Online or $299 In-Class. Price includes book and exam

Click Here to Register for the Online Course

This class focuses on Nutrition topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.   The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success.

After registration, the course text will be mailed to the student and should be received within 3  to 5 business days. If registered for the Online Course, access will be available within 24 hours of registering. After course completion, the student is to contact our offices via online messaging in the LMS or by telephone to schedule their exam.

Table of Contents
About the National Restaurant Association and the National Restaurant Association Educational Foundation

Acknowledgements

Features of the ManageFirst Books

Real Manager

Part 1 Understanding Nutrition Basics

1 – A Market for Nutritious Food

2 – Key Concepts in Nutrition

3 – Understanding Nutritional Standards and Guidelines

4 – The Energy Nutrients-Carbohydrate, Protein and Lipid

5 – Vitamins, Minerals, and Water

Part 2 Establishing Nutrition Programs

6 – Market and Menu Assessment

7 – Food with Nutritional Appeal

8 – Cooking for Health-Culinary Skills in Action

9 – Food Allergens and Special Diets

10 – Developing Your Staff and Defining Responsibilities

11 – Implementing and Evaluating Your Nutrition Program

12 – Menu Labeling Regulations